GORDON'S EXOTIC CHRISTMAS MENU
Canapés and Starters
Pitta Crisps with Two Dips
Lightly Spiced Butternut Squash Soup
Main Course and Accompaniments
Roast Turkey with Harissa Butter and Spiced Gravy
Baked Couscous Stuffing
Cinnamon Glazed Carrots
Cranberry and Ginger Relish
Golden Roast Potatoes with Saffron
Dessert and Petits Fours
Orange Blossom and Rose-Scented Pannacotta with Pomegranate and Orange Blossom
Syrup
Turkish Delight
Christmas is exactly a month away but it feels like we’ve been building up to
it since the end of summer. Christmas shopping is becoming quite a task as
our extended family grows larger each year. And, of course, the children
have been relentless with their wish lists. Megan, being the oldest and
naturally the most articulate, must have written four versions of her letter
to Santa, with each edition longer than the previous one. All I can say is,
I’m glad I’m not in charge of shopping.
Throughout the years, I must have cooked every kind of fowl, meat and fish
appropriate for the festive meal, so I’ve decided to go back to classic
roast turkey – but with a special twist. My menu this time around is based
on an exotic theme, with influences from Morocco, Lebanon and Turkey in
every course. And although I think that each one is amazingly tasty, the
pièce de résistance has to be the roast turkey with harissa butter. The
mildly hot harissa simply lifts the flavours of the turkey and taints the
crisp skin with a saffron-like hue. Give it a try and I can guarantee that
everyone will be going back for seconds.
Pitta Crisps with Za’atar and Two Dips
Serves 4-6
Za’atar is a Lebanese herb mix that is often blended with olive oil and used
as dip for flat breads. You can buy it in a packet in Middle Eastern shops,
but it is easy to make at home. Sumac is a sour-tasting berry popular in
Turkish cooking, but don’t worry if you can’t find it. I’m serving the
crisps with two dips, both of which can be made several hours in advance –
give them a stir before serving.
For the pitta crisps
4 white pitta bread
1 tbsp dried thyme
1 tbsp dried mint
1 tsp sumac (optional)
1½ tbsp sesame seeds, toasted
Sea salt and freshly ground black pepper
4-6 tbsp olive oil
For the courgette and walnut dip
2 small courgettes, trimmed and grated
2 tbsp olive oil
Sea salt and freshly ground black pepper
1 garlic clove, peeled and finely crushed
400g Greek yoghurt
Squeeze of lemon juice
50g walnut halves, toasted and finely chopped
Handful of mint and dill, chopped
For the roasted pepper hoummos
2 red peppers
400g tin chickpeas, rinsed and drained
1 garlic clove, peeled and finely crushed
Finely grated zest of 1 lemon
Juice of half a lemon
2 tbsp tahini (ground sesame seed paste)
50g pine nuts, toasted, plus optional extra to garnish
100ml extra virgin olive oil, plus extra to drizzle
Sea salt and freshly ground black pepper
Pinch of caster sugar
1 Prepare the hoummos. Preheat the grill to the highest
setting. Cut the red peppers into half lengthways and discard the seeds.
Place, cut side down, on a lightly oiled baking tray and grill for a few
minutes until the skins have blackened and blistered. Transfer the peppers
to a bowl and cover tightly with a piece of clingfilm. Let them sit for 20
minutes, then peel off and discard the skins.
2 Roughly chop the roasted peppers and place in a food
processor. Add the chickpeas, garlic, lemon zest and juice, tahini and pine
nuts. With the motor running, slowly pour in the olive oil to incorporate.
Keep blending the mixture until it is really smooth. You may need to stop
the processor and scrape down the sides of the bowl a few times. Season to
taste with the salt, pepper and sugar. Transfer the hoummos to a bowl, cover
and chill until ready to use. If you like, drizzle with a little extra
virgin olive oil and sprinkle with a small handful of toasted pine nuts just
before serving.
3 To make the pitta crisps, preheat the grill to the highest
setting. Split the pitta bread into halves, then cut into bite-sized
triangles. Place them in a single layer on a lightly oiled baking sheet. Mix
the dried herbs, sumac, sesame seeds, salt and pepper together in a small
bowl. Brush the pitta triangles with the olive oil and sprinkle generously
with the spice mixture. Put the baking sheet under the hot grill for 2-3
minutes until the pitta triangles are lightly golden and crisp. If not
serving immediately, store the crisps in an airtight container for up to 2
days.
4 For the courgette and walnut dip, quickly fry the grated
courgettes with the olive oil and a little salt and pepper. Add the crushed
garlic and stir over a high heat for a few minutes until any liquid released
has been cooked off. Drain the courgettes in a colander set over a bowl for
a few minutes, then spread on a plate and leave to cool.
5 When cold, mix the courgettes, yoghurt and lemon juice
together in a bowl and season to taste with salt and pepper. Stir in the
walnuts and herbs. Spoon the mixture into a dipping bowl to serve.
Lightly Spiced Butternut Squash Soup
Serves 4-6
A little bowl of this lightly spiced soup makes a warming starter for a winter
celebration meal. Omit the pancetta and use vegetable stock if catering for
vegetarians. The soup is quite rich even without any cream, so serve it in
smaller quantities if there are several other courses to come.
2 tbsp olive oil
Few knobs of butter
2 onions, peeled and chopped
2 bay leaves
Sea salt and freshly ground black pepper
About 1 litre hot chicken stock
1 heaped tsp mild curry powder
1 large butternut squash, peeled and cut into small pieces
2 apples, cored and sliced with skin on
4-6 thin rashers of pancetta, halved
Small handful of coriander, leaves chopped
1 Heat a heavy-based pan with the olive oil and butter, then
add the onions, bay leaves and a generous pinch of salt and pepper. Stir
well, then cover the pan with a lid and cook over a low heat for 5-7 minutes
until the onions begin to soften.
2 Meanwhile, bring the stock to a simmer in another saucepan.
Add the curry powder to the onions and stir for another minute. Tip in the
squash and add a little more oil to prevent the squash from scorching too
quickly. (It will also give the finished soup a velvety texture.) Cook for
about 10-12 minutes over medium heat, stirring occasionally, until the
squash is tender and lightly caramelised.
3 Pour in just enough hot stock to cover the vegetables and
gently simmer for another 5-10 minutes.
4 Meanwhile, lay the pancetta in a single layer in a hot
nonstick frying pan. Fry over medium heat until golden-brown and crisp. Turn
over to cook the other side. Drain on kitchen paper and allow to cool
slightly.
5 Fish out and discard the bay leaves. In batches, purée the
soup in a food processor or liquidiser until smooth. Return the soup to the
pan to reheat. Taste and adjust the seasoning. Ladle the soup into warm
bowls and garnish with some chopped coriander and a slice of crispy pancetta
on top.
Gordon’s Tips
- Butternut squash can be difficult to peel and cut, especially if it has not
fully ripened. I find that it is best to treat it like a melon. Cut off
the top and base of the squash, then cut along the length of the squash
into long slices. Then cut out the seeds and run your knife just along
the base of each slice to remove the skin.
- When making soups, always sauté the vegetables before adding any stock to
intensify their flavour. Never add cold stock to a vegetable base or the
soup will lose its vibrancy.
Roast Turkey with Harissa Butter and Spiced Gravy
Serves 4-6
Christmas is the time to splurge and I would highly recommend splashing out on
a bronze, free-range turkey that has amazing flavour and texture. The
harissa butter gives the turkey a slightly fiery kick and keeps the
delicate breast meat moist and flavourful.
4.5-5.5kg oven-ready turkey, giblets removed
Sea salt and freshly ground black pepper
2 lemons, quartered
2 oranges, quartered
2 red onions, peeled and quartered
2 cinnamon sticks
1 tbsp coriander seeds
4-5 star anise
Olive oil, to drizzle
Pinch of ground cinnamon
For the harissa butter
2 tsp harissa paste (see recipe to follow)
150g unsalted butter, softened to room temperature
½ tsp fine sea salt
½ tsp freshly ground black pepper
Runny honey, to drizzle
For the spiced gravy
800ml brown chicken stock
1 onion, peeled and chopped
1 bay leaf
Few sprigs of thyme
2 tbsp plain flour
1 tsp ground cinnamon
½ tsp ground ginger
Pinch of mild paprika
1 tbsp clear honey
1 Preheat the oven to 190C/Gas 5. First, weigh the turkey and
calculate the roasting time at 18 minutes per 450g. Pat the outside and
inside of the turkey dry with kitchen paper.
2 To prepare the harissa butter, place the butter into a bowl
and mash with a fork to loosen it. Beat in the harissa paste, salt,
pepper and a little olive oil until well mixed. Spoon the harissa butter
into a piping bag fitted with a plain round nozzle.
3 Working from the neck end, use your fingers to carefully
loosen the skin covering the breasts and thighs of the turkey, then pipe
the harissa butter underneath the skin. Rub the skin of the turkey to
spread the butter evenly over the breasts and thighs. Tilt the turkey
upwards and drizzle all over the cavity with olive oil, then stuff the
cavity with the quartered lemons, oranges, onions and spices. Put the
turkey on a lightly oiled roasting tin and drizzle over with a little
more olive oil. Rub all over the skin with a generous pinch of salt,
pepper and ground cinnamon.
4 Cover the breast of the turkey loosely with a large piece
of foil and roast for the calculated time. Check the bird every hour and
baste it with the pan juices. One hour before the end of cooking, remove
the foil, baste, drizzle with a light coating of honey and return the
turkey to the oven for the remaining time. As oven temperatures vary,
check the turkey to see if it’s done 30 minutes before the end of
cooking. To do so, pierce the thickest part of the thighs with a metal
skewer and press lightly. If the juices run clear or pale golden, the
turkey is ready. If the juices have a pinkish tinge, return to the oven
for another 30 minutes.
5 When ready, transfer the turkey to a warm platter, cover
with foil and leave to rest for 30-40 minutes before carving.
6 Meanwhile, make the spiced gravy. Pour off the turkey
juices into a heatproof jug and leave to cool for a few minutes. The fat
will separate from the juices and will float to the surface. Add 3-4
tablespoons of the fat back to the roasting pan and skim off the rest.
Mix the turkey juices with the stock and set aside.
7 Put the turkey roasting tin on the hob over medium heat.
Add the onion and herbs and fry, stirring occasionally, until the onions
are soft. Stir in the flour and add the ground spices. Stir over medium
heat for a few minutes until the spices are fragrant. Finally, pour in
the stock and stir well. Let the liquid boil until thickened to a
desired sauce consistency. Stir in the honey, taste and adjust the
seasoning with salt and pepper. Pour into a warmed gravy boat to serve.
Gordon’s Tips - Mixing the harissa butter with a little olive oil will prevent the butter from
burning in the hot oven. Similarly, drizzling the cavity of the turkey
with olive oil will help keep the inside of the bird from drying out.
- Do not tie the legs of the turkey together prior to roasting. In fact, I like
to give the legs a slight wriggle to gently ease them away from the main
body of the bird so that the major parts of the legs are evenly exposed
to the heat of the oven. This will help to ensure that the dark meat
will cook at the same rate as the delicate breast meat.
- Always rest the turkey for at least half an hour to allow the juices to
redistribute. Also, remember to baste the turkey as it comes out of the
oven to avoid the skin shrivelling as it cools.HarissaReady-made harissa paste, such as Belazu’s rose harissa, is sold in jars in
most major supermarkets. If you would like to prepare it yourself, I
suggest making a large batch by doubling or tripling the recipe. You
would only need a few teaspoonfuls for the stuffing but any remainder
can be kept in a sterilised jar and chilled for several weeks. Add a
teaspoonful or two whenever you wish to spice up a meat, fish, or
vegetarian dish.
10 dried red chillies
5 garlic cloves, peeled
1 tsp sea salt
2 tsp toasted and ground coriander
2 tsp toasted and ground cumin
1 tsp toasted and ground caraway seeds
120ml olive oil1 Twist off the thick ends of the chillies, cut into half and
remove the seeds. Place the chillies into a small bowl and cover with
boiling water. Leave to soak for 15-20 minutes until soft.
2 Finely chop the chillies, then grind with the sea salt to a
wet paste in a pestle and mortar. Add the ground spices and mix in the
olive oil. You could grind the paste in a small food processor, but stop
the motor and scrape the sides of the bowl a few times to ensure that
the mixture is finely ground.
Couscous stuffingServes 4-6This stuffing can be prepared in advance and reheated before serving; however,
it is important to dress it with the vinaigrette to prevent it from
drying out in the oven.
500ml chicken stock
300g couscous
1 tsp harissa paste
½ tsp ground cinnamon
100g dried apricots (or figs), chopped
1 small preserved lemon, finely chopped
Zest of 1 lemon
100g pistachios, toasted and chopped
50g pine nuts, toasted
Handful of mint, leaves chopped
For the dressing
3 tbsp lemon juice
150ml olive oil, plus extra to drizzle
½ tsp runny honey
Sea salt and freshly ground black pepper
1 Bring the chicken stock to a boil in a saucepan. Meanwhile,
place the couscous, harissa, cinnamon, apricots, preserved lemon and
lemon zest into a large bowl and mix well. Pour the hot stock over the
couscous mixture, give it a quick stir and immediately cover the bowl
with a piece of clingfilm. Leave to stand for 15-20 minutes.
2 In the meantime, whisk together all the ingredients for the
dressing and set aside. When all the stock has been absorbed, fluff up
the couscous with a fork and toss in the pistachios, pine nuts and
chopped mint. Pour over the dressing and mix well. To check if the
mixture is wet enough, try to squeeze a little mixture into a ball in
your hand. If it crumbles, add more stock or olive oil. Tightly pack the
couscous mixture into a lightly oiled, shallow baking tray and drizzle
with a little more olive oil if it still looks dry. If preparing in
advance, cover the baking dish with clingfilm and chill overnight.
3 To reheat the couscous, remove the clingfilm and bake in a
hot oven, at 200C/Gas 6, for about 8-10 minutes until the top of the
couscous is golden-brown. The couscous will have a lovely toasted
flavour from the baking. Transfer to a warm bowl and serve immediately.
Orange and Cinnamon Glazed CarrotsServes 4-6For convenience and speed, these glazed carrots can be reheated for 1-2
minutes in the microwave before serving.
600g baby carrots, scrubbed
100g unsalted butter
1 tbsp soft dark-brown sugar
2 cinnamon sticks
1 tsp ground ginger
Pared zest and juice of 1 orange
Sea salt and freshly ground black pepper
1 Parboil the carrots in salted water for 5-7 minutes until
just tender. Drain, refresh under cold, running water and drain again.
2 Melt the butter and sugar in a large sauté pan. Add the
carrots, cinnamon, ginger, orange zest and juice. Stir and season with
salt and pepper to taste. Cook the carrots for 8-10 minutes over
medium-high heat until the liquid has reduced to a syrupy glaze.
3 Transfer to a warmed bowl and serve immediately.Cranberry and Ginger RelishServes 4-6Serve this simple cranberry relish as an accompaniment to the turkey. Use any
leftovers with slices of cold turkey to make a delicious sandwich on
Boxing Day.
300g fresh (or frozen) cranberries
100ml water
100g caster sugar
4 pieces of preserved stem ginger in syrup, finely cut into matchsticks
½ tsp ground ginger
1 cinnamon stick
1 Place the cranberries and water in a saucepan and bring to
the boil. Cook for 4-5 minutes until the cranberries begin to pop. Add
the sugar, ginger and cinnamon. Give the mixture a stir to help the
sugar dissolve. Cook over high heat for another 4-5 minutes until the
liquid has reduced to a sticky glaze.
2 Transfer the relish to a bowl and allow to cool. If making
ahead, spoon the still-warm mixture into a sterilised jar and seal
tightly. Chill for up to 2 weeks.
Golden Saffron Roast PotatoesServes 4-6I’m partial to the nutty flavour of waxy Charlotte potatoes; however, do use a
floury variety, such as King Edward or Desirée, if you prefer the
roasted spuds to have a crisp coating and a fluffy interior.
1kg potatoes, scrubbed
Sea salt and freshly ground black pepper
1 tsp saffron
Olive oil, for drizzling1 Place a lightly oiled tray into the oven and preheat to
200C/Gas 6. Parboil the potatoes in a pot of heavily salted water for 10
minutes. Drain well and return the potatoes to the hot pan to dry out a
little. Give the pot a shake to roughen up the edges of the potatoes.
2 Transfer the potatoes to the hot roasting tin and sprinkle
over the saffron and a generous pinch of sea salt. Drizzle with more
olive oil and toss the potatoes until they are evenly coated.
3 Roast for 40-50 minutes, turning the potatoes halfway,
until they are golden and crunchy. Sprinkle on a little more sea salt
before serving.
Orange Blossom and Rose-Scented Pannacotta with Orange and Pomegranate
SyrupMakes 6As much as I love a good Christmas pudding, I’d much prefer a light dessert at
the end of a heavy meal. This delicately scented pannacotta fits the
bill, and you can prepare both the pannacotta and syrup a few days in
advance. Decorate each pannacotta with pomegranate seeds and chopped
pistachios if you like.
300ml whole milk
75g caster sugar
2 tbsp runny honey
4 gelatine leaves (or according to packet instructions)
1 tsp rosewater
½ tsp orange blossom water
300ml double cream
For the syrup
250g granulated sugar
150ml cold water
1 tbsp lemon juice
2 tsp orange blossom water
Seeds from 2 pomegranates
1 Place half the milk, sugar and honey into a heavy-based
saucepan and stir over a low heat until the sugar and honey have
dissolved. Increase the heat and bring the liquid to a boil.
2 Soak the gelatine leaves in a bowl of cold water for a few
minutes. When the milk begins to bubble up the sides of the pan, remove
from the heat. Squeeze out the excess water from the softened gelatine
leaves and add to the hot milk. Stir to dissolve the gelatine, then add
the rosewater and orange blossom water.
3 Softly whip the cream until thickened, then fold through
the base mixture. Divide the combined mixture among 6 lightly oiled
dariole moulds. Place the moulds on a tray and cover with a piece of
clingfilm. Chill overnight until set.
4 For the syrup, put all the ingredients into a medium
saucepan and simmer for about 15 minutes until the syrup has thickened
and is lightly golden. Meanwhile, cut the pomegranates into segments and
gently squeeze out the seeds and juice into a bowl.
5 When the syrup is ready, immediately tip in the pomegranate
seeds. Remove the pan from the heat and leave to cool completely.
6 To unmould, dip each pannacotta in hot water for 3 seconds,
then invert on to serving plates. Spoon over the pomegranate syrup and
serve at once.
Turkish DelightMakes about 40 piecesThese require a bit of stirring at the hob, but the results are worth the time
and effort. Make up a large batch and any extras can be kept in an
airtight container for several weeks.
Vegetable oil, for greasing
450g granulated sugar
450ml cold water
1 tbsp lemon juice
110g cornflour, plus about 75g extra for coating
½ tsp cream of tartar
1½ tbsp rosewater
Few drops of red food colouring
About 75g icing sugar1 First, grease and line a 20cm-square baking tin with
clingfilm, then lightly grease the clingfilm with vegetable oil.
2 Place the sugar, 150ml of water and lemon juice in a heavy
saucepan over medium heat. Stir until the sugar dissolves, then let the
mixture boil. Increase the heat to medium and boil, without stirring,
until the temperature reaches 114-118C on a sugar thermometer, or the
soft boil stage. If you do not have a sugar thermometer, drop half a
teaspoon of the mixture into a glass of cold water. The sugar should
form a squishy ball. Remove the saucepan from the heat.
3 Stir together the cornflour and cream of tartar in another
heavy-based saucepan. Gradually stir in the remaining water until no
lumps remain. Put the saucepan over medium heat and stir continuously
until the mixture begins to boil and forms a thick, gluey paste. Slowly
pour the hot sugar syrup into the cornstarch mixture, stirring
constantly to mix. Reduce the heat to a slow simmer and stir frequently
for about 1 hour until the mixture has become slightly translucent and
is a pale golden colour. (Do not leave the pot unattended or the mixture
will stick and burn at the base of the pan.) Stir in the rosewater and
food colouring until well mixed.
4 Pour the mixture into the prepared baking tin and spread
evenly. Cool to room temperature, uncovered, then wrap with clingfilm
and allow to firm up overnight.
5 Sift the icing sugar and a few tablespoons of cornflour on
to a large cutting board. Turn out and with an oiled knife cut the set
Turkish delight into bite-sized squares or rectangles. Roll pieces in
the icing sugar mixture to coat well. Store in an airtight container
between sheets of waxed paper dusted with icing sugar.Wine suggestions - The soup will really need a wine with texture, with a round and full-bodied
flavour. Try oak-aged wines such as chardonnay from warm New World
countries or viognier from California that have a similar feel to them.
The richer vintages (such as 2003) in Burgundy, from producers who
favour new barrique ageing, would also be fine.
- For the harissa turkey, you will need something with lots of fruit character,
a firm acidity and soft tannins so as not to clash with the abundance of
flavours. This means a good pinot noir – perhaps something from Central
Otago in the south of New Zealand or a youthful Volnay from Burgundy.
- For the pannacotta, orange and rose flavours call for only one grape variety;
gewürztraminer. It must be a sweet style, so choose either the Vendange
Tardive or Selection des Grains Nobles style produced in Alsace.Ronan Sayburn, head sommelier, Restaurant Gordon Ramsay, Chelsea
