Hughes Christmas Dinner

Our tried & tested Christmas Dinner list from the first time we celebrated it together and every year since...

#ChristmasDinner

Serves: 8-12

Prep Time: 40 minutes

Cooking Time: 4-5 hours

Source: Familia Hughes

Seasoning for the Turkey: 1 level tsp whole pink peppercorns;

2 level tsp sea salt,

2 level tbsp paprika;

2 level tbsp celery salt Crispy Roast Potatoes 1.5 Kgs medium even sized potatoes, peeled,

50g goose fat, 2 level tsp sea salt 1. cut 2 x 3 wedges across the top of each potato (like #) for a grid pattern

2. Put in pan of cold salted water, bring to boil and cook for exactly 6 minutes. Drain well. Spread on baking sheet & cool, cover w/ cling and freeze 3. Pre-heat oven to 200°C mark 6. Put fat in a tin and heat for 3-4mins until sizzling. Add frozen potatoes and roast for 30mins sprinkling sea salt. Roast for further 40 mins, turning halfway through or until golden! Caramelized Carrots & Button Onions 676gms carrots, cleaned and cut in to rings;

225gms onions, peeled,

3 tbsp butter,

90ml chicken stock,

1 tbsp sugar,

Salt and freshly ground black pepper 1. Sliced carrots/peeled onions in saucepan cover w/ salted water bring to boil over a high heat. Boil for 1 minute, then drain. 2. Return to pan, add butter, chicken stock and sugar... bring to boil, stirring occasionally. Cover pan, simmer over low heat for 10mins until all liquid is absorbed, glossy and dry. 3. Season w/ salt and pepper to taste and transfer to warm serving dish. Cover with foil and keep warm until to serve. Roasted Baby Carrots with Garlic 1 Kg baby carrots;

4 cup olive oil;

2 garlic cloves, crushed;

2 tsp honey;

1 tbsp fresh thyme leaves; 1. Preheat oven to 200°C 2. Combine all ingredients except thyme. Roast for 15minutes. 3. combine thyme, roast for further 3 minutes Bacon Rolls 10 rindless streaky bacon rashers;

10 chipolatas (500gms) 1. Pre-heat oven to 220°C (or200°C w/ fan).

2. Remove rind of bacon if present. Stretch each rasher slightly with back of knife. Roll. Put in roasting tin.

3. Take each chipolata twist twice in centre and cut to make 2 mini chipolates. Add to roasting tin. Scatter with rosemary

4. Roast for 15minutes or until crisp and browned. Mushroom Balls: 10 big fresh mushrooms,

1 onion,

4 slices of stale bread soaked in water,

2 eggs,

salt, pepper, oregano, cumin,

olive oil for frying. Wash and cut the mushrooms into small pieces. Salt them and let them dry. Chop the onion and combine with the soaked bread and the rest of the ingredients into a bowl. Mould into small balls. Coat them with flour and fry into hot oil. They are served with ouzo so you might as well add a small cup of it into the mixture.