TO coincide with our Australian Times Christmas issue, our resident top Aussie chef in London Chris Ark dusts off some beauties that’ll have both the pantry and the belly feeling festive.
Leading up to Christmas can be hectic for all of us, particularly professional chefs, as our restaurants are at full capacity. But I still like to find time to stock the pantry with a few treats for when mates drop by for Chrissie drinks and a bite to eat.
Christmas is all about sharing and giving to friends (and sometimes to complete strangers – usually it’s a mate of a mate who has just arrived from the homeland and is feeling somewhat homesick). That’s why my good mate Dave Walker has shared a winter warmer of Limoncello to lift the festive spirits. Not only has this tasty digestive been responsible for a few sore heads but it’s also a great addition to helping fight a nasty winter cold…
Read more of Chris’s fantastic recipes
I’ve also thrown in two Xmas staples — the first is a tasty beetroot, red onion and ginger chutney recipe that is versatile and can be used with cheese or roasted meats. Make a few extra batches and give the away as presents for the summer BBQ. Then there’s the old fave – Christmas Pudding — which always goes down well with a bowl of warm custard and a dash of rum or whiskey. It’s a long recipe but a well rewarded end result. Enjoy, merry Christmas and happy cooking!
Beetroot, red onion and ginger chutney
What you need
500g of fresh red beetroot chopped and diced
1kg of cooking apples with the skin removed and diced
275g of diced red onion
1 small knob of fresh ginger grated
350g of soft brown sugar
1 tsp of fine table salt
1 tsp ground allspice from the spice rack
750ml of red wine vinegar
1 handful of raisins
What to do
Take a large pan and drop in the apples, beetroot and red onion
Add the ginger, brown sugar, salt and the spices and stir until well combined
Once it starts to gently simmer add the vinegar and mix well
Bring the mixture to the boil, slowly simmer but be careful to not let the ingredients stick. If they start to stick add a cup of water to help the ingredients cook down to a jam consistency
This should take about an hour and a half; keep adding water if it looks dry.
Once the chutney is a jammy consistency throw in the handful of raisins and stir
Spoon into sterilized jars and allow to seal and cool before placing into the fridge.
Christmas pudding
What you need
225g raisins
175g sultanas
175g currants
50g candied peel
25g flaked almonds
25g flour
1 tsp mixed spice
1 tsp of cinnamon
½ tsp nutmeg
110g-castor sugar
110g white bread crumbs
1 lemon zested and juiced
25g butter
2 eggs whole
150ml orange
Juice
What to do
Take a large bowl and add all the dried fruits and almonds. Sift the flour and the spices together and mix with the sugar, breadcrumbs, zest and the lemon juice. Add the diced butter and mix through thoroughly. Beat the eggs well with the orange juice and stir into the mixture and leave overnight in the fridge.
The next day take a pudding basin big enough to hold all the ingredients. Pack the ingredients into the basin allowing about an inch of space from the edge as the pudding will expand and rise during the cooking process.
Cover with greaseproof paper and foil and seal tight.
Stand the basin on an unturned plate and lower the pudding and plate in a pan that can be filled with enough water to come half way up the basin.
Simmer on a low heat for 3hrs
Remove from the pan and skewer the pudding and it is ready when the pudding feels solid with a little moisture left on the skewer.
Limoncello
What you need
5 large wax free lemons
1 bottle of good quality vodka
750g castor sugar
750ml of bottled water
What to do
Zest the lemons, making sure you don’t remove any white pith from the lemons. Take a large clean jar and pour the vodka over the zest and seal and leave for about one week to infuse. Very similar to the flavored oil technique we covered a few features ago! Each morning when reaching for the milk give the bottle a good shake.
Place the castor sugar in a heatproof bowl, boil the water in the kettle, pour over the sugar and mix well. Once the sugar has dissolved add the vodka and the lemon zest. Leave the jar in the fridge for a week and don’t forget to shake it each day.
After a week if your housemates have not got to it before you, strain the mixture into clean vodka bottles adding a few strips of lemon zest and seal tight. Place the Limoncello into the freezer for drinking. Enjoy!
PLAY the Australian Times Christmas Advent Calendar NOW, and win some awesome prizes!