Okay, Christmas is coming and it’s about time you started sorting out your festive meal plans. Sure, you could go for something off-the-wall, but there’s a virtue in sticking to the tried-and-tested so long as you approach things with a little twist. So these recipes from Maldon Salt should do the trick – a main and two sides, all with something a little extra. More next week!
Christmas Roast Beef with Easy Veg Medley
Serves: 8
Prep: 15 minutes
Cook: 50 minutes
INGREDIENTS
For the beef:
- 2kg sirloin roasting joint
- 1-2 tbsp oil or beef fat
- Maldon Original Sea Salt
- A glass of red wine
For the veg:
- 3 red or brown onions, cut into wedges
- 500g (rainbow) carrots, cut in half lengthways
- 500g parsnips, cut into long batons
- Small bunch of thyme
- 2 tbsp olive oil
- Maldon Original Sea Salt
To serve:
- Creamed horseradish (or a mix of 1:1 creamed horseradish and creme fraiche, plus a little chopped parsley)
- Mustard
METHOD
- Take the beef out of the fridge 2 hours before cooking. Pat dry and season all over with Maldon Sea Salt.
- Once the beef has come up to room temperature, preheat the oven to 180C fan.
- Put the veg and thyme on a large roasting tray. Toss with 2 tbsp olive oil and season with Maldon Sea Salt and black pepper. Roast for 5-10 minutes as you sear the beef.
- Set a large frying pan over a high heat, add a little oil or beef fat and, once hot, brown the beef on all sides. Perch the browned beef on top of the vegetables, pour in the glass of wine, and transfer to the oven for 20 minutes per kilo (40 minutes for a 2kg joint), turning the roasting tray halfway to ensure even cooking.
- For the most accurate results, use a meat thermometer and remove the joint from the oven when the internal temperature at the centre of the thickest part of the joint reaches 48-50C for rare, or 51-53 C for medium-rare. The temperature will continue to rise as the beef rests, taking it up to 51-53 C for rare or 54-56 for medium-rare. Rest for 20 minutes.
- Serve the beef and vegetables with creamed horseradish and mustard.
Red cabbage with Christmas spices
Serves 6-8
Prep: 20 minutes
Cook: 1 hour
INGREDIENTS
- 50g butter
- 2 tbsp olive oil
- onion, thinly sliced
- 1 cinnamon stick
- ⅓ nutmeg kernel, finely grated
- ¼-⅓ tsp ground cloves, to taste
- 1 head of red cabbage, cored and thinly sliced
- 3 eating apples, peeled, cored and thinly sliced
- 3 tbsp soft brown sugar, or other sweetener of choice
- 6 tbsp red wine vinegar
- Maldon Original Sea Salt
METHOD
- In a large, heavy-based pot, warm the olive oil and half the butter. Once foaming, add the onion and a pinch of Maldon Sea Salt. Cook gently, stirring every so often, for 10-15 minutes until softened and lightly browned. Add the cinnamon, nutmeg and cloves. Fry for a minute or so until fragrant, then add the cabbage and stir to coat in the spiced, buttery mixture.
- Add the apple, sugar and vinegar. Stir well, then turn down the heat to low, cover the pan and leave to cook for 30-40 minutes until tender.
- Taste for seasoning, then add the remaining 25g butter. Taste again, adding a little more sugar, vinegar or Maldon Sea Salt, as needed.
Baked Camembert with Sharing Bread
Serves 8
Prep: 30 minutes
Rise: 1 hour – 1 hour, 30 minutes
Cooking: 45 minutes
INGREDIENTS
For the bread:
- 500g strong white bread flour
- 7g sachet fast-action dried yeast
- 2 tsp Maldon Garlic Sea Salt
- Small bunch of thyme, leaves picked
- 1 tbsp olive oil, plus extra for greasing the bowl
- 350ml warm water
- 1 egg, beaten, for brushing
For the Camembert:
- 250g Camembert
- 1 garlic clove, sliced
- A couple of thyme sprigs, cut into smaller lengths
For the chive butter:
- 100g unsalted butter
- Small bunch of chives, finely sliced
- Maldon Garlic Sea Salt
To serve
- Your favourite chutney and/or relish
METHOD
- Measure the flour, yeast, Maldon Garlic Sea Salt, thyme, oil and water into the bowl of a stand mixer. Using the dough hook, mix on a low speed until the dough comes together then increase the speed to medium and continue to mix for a further 5-7 minutes until the dough is smooth and stretchy.
- Transfer to an oiled bowl, cover with a tea towel and leave to rise in a warm place for 1- 1.5 hours, until doubled in volume.
- Tip the dough onto a clean surface and knead for a couple of minutes to “knock back”. Divide into 20 balls, each weighing about 40-45g.
- Line a large baking sheet with parchment paper. Put a heatproof bowl, one that is a few centimetres larger than the Camembert, in the centre of the tray. Arrange the balls of dough around the bowl, with a little space between each ball to allow for them to expand during the second prove. Cover with a clean tea towel and leave to prove in a warm place for about 30 minutes until puffed and almost doubled in volume.
- Preheat the oven to 200C fan.
- Brush the dough balls with beaten egg and bake for 25-30 minutes until risen and golden brown on both the tops and underneath. Set aside to cool a little as you bake the Camembert and make the chive butter.
- Unwrap the Camembert from its packaging then place back in its box, leaving the lid off. Cut a few small slits in the top of the cheese and insert the garlic and thyme sprigs. Place on a small baking tray.
- Bake for 10-15 minutes, or until the centre of the cheese has melted.
- As the Camembert bakes, make the chive butter. Melt the butter in a small pan then stir through the chives and a pinch of Maldon Garlic Sea Salt.
- Brush the rolls with the chive butter and serve with the baked Camembert in the middle.
See also: Christmas Cocktail Collection
