UNUSUAL CHRISTMAS LUNCH RECIPES

STUFFING RECIPES - BBC GOOD FOOD

Stuffing recipes - BBC Good Food image

Whether you need a Sunday lunch side dish or ideas for Christmas dinner, we have an easy stuffing recipe for you, from veggie stuffing to traditional sausagemeat

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YULE LOG RECIPES - BBC GOOD FOOD

Yule log recipes - BBC Good Food image

Whether you call it a yule log, chocolate roulade or Bûche de Noël, this decadent showstopper is sure to be a hit at Christmas.

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TRAYBAKED CHICKEN | JAMIE OLIVER EASY CHICKEN RECIPES

In America's "Wild West" they make a beautiful ‘al forno’ or ovenbaked dish with sliced sweet potatoes, Yukon potatoes, sage and onion. I took that delicious base and turned it into a great one-tray meal by adding supremes of chicken. You might think it’s unusual to marinate the chicken in brine, but it makes it outrageously soft and juicy. Give it at least 2 hours to marinate, but if you really want the full benefit, overnight is best.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine american
Calories 820 calories per serving

1. For the brine, peel and crush the garlic and pick the sage leaves. Mix together in a large bowl with the honey and vinegar, then squeeze in the lemon juice and finely grate over the zest. Add the chicken, 2 tablespoons of sea salt and 1 litre of water, and cover with clingfilm. Leave in the fridge for at least 2 to 8 hours, but preferably overnight.
2. When ready to cook, take the chicken out of the fridge so it can come up to room temperature and preheat your oven to 180°C/350°F/gas 4.
3. Finely chop the bacon, then scrub and finely slice the potatoes and sweet potatoes. Peel and finely slice the onion and garlic, then pick and finely chop the sage leaves, discarding the stalks.
4. Get yourself a wide casserole-type pan or a roasting tray and add the bacon, all the sliced veg, garlic and the sage. Add a lug of olive oil and a good pinch of salt and black pepper and toss everything together.
5. Pour the chicken stock into the pan or tray, then put into the oven for 30 minutes so the potatoes can begin to soften and soak up the stock.
6. Drain the chicken breasts, discarding the brine, and pat them dry with kitchen paper.
7. Take the potatoes out of the oven and pour over the cream. Sprinkle over a little more black pepper and finely grate over the Parmesan, then use a spoon to make little nests in the vegetables for the pieces of chicken to sit in. Place the chicken in these nests and dot little knobs of butter on and around the breasts.
8. Return the tray to the oven to cook for 35 minutes, or until the chicken is golden and cooked through and the potatoes are delicious. To check if your chicken is cooked through, simply stick a sharp knife into the thickest part. If the juices run clear, you’re laughing.
9. Serve straight away with nice simple greens or a salad and enjoy.

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THE FOOD TIMELINE--CHRISTMAS FOOD HISTORY

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RECIPES - GORDON RAMSAY RESTAURANTS

Serves 8-10. 1 hour 15 minutes prep and cooking time. Add the finishing touch to your Christmas dinner with Gordon’s rich cider gravy, made with the turkey juices for flavour and crunchy walnuts for an unusual twist. Roasts; Thanksgiving; Christmas
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RECIPES | AGA LIVING

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