John and Edd's Christmas Bakes
Four recipes from Edd Kimber and John Whaite to have you feeling fabulously festive...
Difficulty Easy
Prep time 10 mins
Cook time 20 mins
Serves 4
Ingredients
For the Migas:
Use imperial measurements
Directions
1. Heat a medium saucepan over a medium heat and add a lug of olive oil. Sweat the shallots down slowly until soft and then add the chestnuts. Season well, pour over the stock and bring to the boil.
2. Turn down to a simmer and cook for about 10 minutes to soften the chestnuts and reduce the stock.
3. Blend the soup in a processor adding the liquid a bit at a time. You want a fairly thick, soupy consistency. Season to taste and keep warm.
4. For the Migas, fry the breadcrumbs with the garlic and thyme over a medium heat in plenty olive oil. The crumbs should be golden brown. Season to taste and drain well.
5. Divide the soup between bowls and the sprinkle over the Migas and serve with some extra thyme and olive oil.
Difficulty Easy
Prep time ½ hr
Inactive time ½ hr
Cook time ¼ hr
Serves 10
Ingredients
For the Filling:
Directions
1. Start with the filling by placing the chocolate into a medium sized bowl and the cream into the pan set over medium high heat.
2. Once the cream has come to a boil pour over the chocolate and stir together until smooth. Cover the bowl with cling film and refrigerate until needed (has to be cold before can be used).
3. Preheat the oven to 180°C (160°C fan) and grease and line with parchment a 27x29 rimmed baking tray. Lightly grease the parchment and dust with a little flour, tapping out any excess.
4. Place the eggs and sugar into a large bowl and using an electric mixer whisk until the eggs are thick and pale, when the whisk is lifted from the bowl it should hold a ribbon on the surface.
5. In two additions sift in the flour and cocoa powder gently folding together to combine. Take a large spoonful of the batter and mix into the melted butter, pour this mixture back into the main bowl and fold together.
6. Pour the mixture into the prepared pan and gently level out. Bake in the preheated oven for 15 minutes or until the cake has risen and is springy to the touch. Place a slightly damp tea towel onto the work surface and place a large piece of parchment paper on top.
7. Sprinkle the parchment with a little caster sugar. When the cake has come out of the oven carefully invert it onto the parchment, peeling the parchment off the back off the cake. Whilst still warm wrap the cake into a tight roll (keeping the parchment and towel inside the roll).
8. Allow to cool fully in the roll and when ready to assemble you can finish off the filling.
9. Remove the cream mixture from the fridge and whisk until it hold soft peaks. Unwrap the cake and using a palette knife spread the cream across the cake leaving a couple cm around the outside clear.
10. Roll the cake back up, trim off the edges and place onto a serving plate. To finish dust with either icing sugar or cocoa powder and top with a few chocolate shavings.
Ingredients
Directions
1. Preheat the oven to 140°C gas 1.
2. Place the cranberries, prunes, cherries, currants and dates in a large saucepan with the stout and set over a high heat. Bring to the boil and allow to bubble away for 1 minute, then reduce to a simmer and leave for about 5 minutes.
3. Remove from the heat and add the brandy, sugar and butter, and stir with a wooden spoon until well incorporated. Stir in the eggs and flour, along with the walnuts, zests, mixed peel and mixed spice. Mix well together, then scoop into the prepared tin. Gently cover the cake tin with the circle of foil, having cut a small hole in the centre: this will protect the top of the cake from burning.
4. Place the tin on a baking sheet and transfer to the oven. Bake for 3 1/2 - 4 hrs, or until the cake has stopped making a gentle bubbling, crackling sound. Remove from the oven and leave to cool completely in the tin before turning out on to a cake stand.
5. Decorate as you wish.
Ingredients
Directions
1. Preheat the oven to 200°C/gas mark 6. Unwrap the filo sheets and place onto the counter top. Brush each sheet with a little melted butter, and sprinkle some blacked pepper onto each sheet – just a very small amount.
2. Layer the sheets on top of one another and cut into 8 squares. Use these squares to line the muffin pan, leaving the surplus hanging over the edge. Bake these pastry cases in the preheated oven for 15-20 minutes or until crispy but not too coloured.
3. Allow to cool completely but leave them in the tin, and reduce the oven to 180°C/gas mark 4.
4. Meanwhile, put the mulled wine into a saucepan and bring to a gentle simmer. Add the pears and poach for 10-20 minutes or until tender and a knife gently slides into the flesh. Remove from the mulled wine and allow to cool.
5. To assemble, take the pears and slice into about 5mm cubes. Gently bash the pecans to coarse chunks, and chop the ham into small chunks. Throw the pears, pecans and ham into a small mixing bowl, and crumble in the Stilton, and add the honey.
6. Mix together until everything evenly mixed, but don’t beat to a mush. Divide this between the baked Filo tart shells, and return to the oven for just 5-7 minutes, or until the Stilton melts and holds everything together.
7. Allow the filo tarts to cool, then top with a crumble of unbaked stilton and maybe a pinch of pepper.
John and Edd's Christmas Bakes screens at 7pm on Wednesday 25 December and 12.30pm on Thursday 26 December on Food Network on freeview 41, Sky 262, Virgin 287, freesat 403.
Edd's Chestnut Soup with Thyme Migas
Difficulty Easy Prep time 10 mins
Cook time 20 mins
Serves 4
Ingredients
- 250g cooked chestnuts
- 1 large banana shallot, peeled and finely sliced
- 1.25l fresh chicken or vegetable stock
- 150ml double cream
- Salt and pepper
- Olive oil for cooking
For the Migas:
- 75g fresh breadcrumbs
- 4 sprigs of thyme, picked
- 1 clove garlic, unpeeled and crushed
Use imperial measurements
Directions
1. Heat a medium saucepan over a medium heat and add a lug of olive oil. Sweat the shallots down slowly until soft and then add the chestnuts. Season well, pour over the stock and bring to the boil.
2. Turn down to a simmer and cook for about 10 minutes to soften the chestnuts and reduce the stock.
3. Blend the soup in a processor adding the liquid a bit at a time. You want a fairly thick, soupy consistency. Season to taste and keep warm.
4. For the Migas, fry the breadcrumbs with the garlic and thyme over a medium heat in plenty olive oil. The crumbs should be golden brown. Season to taste and drain well.
5. Divide the soup between bowls and the sprinkle over the Migas and serve with some extra thyme and olive oil.
Edd's Quick Yule Log
Difficulty Easy Prep time ½ hr
Inactive time ½ hr
Cook time ¼ hr
Serves 10
Ingredients
- 4 large eggs
- 100g caster sugar
- 40g cocoa powder
- 25g unsalted butter, melted and cooled
For the Filling:
- 300ml double cream
- 125g dark chocolate, finely chopped
Directions
1. Start with the filling by placing the chocolate into a medium sized bowl and the cream into the pan set over medium high heat.
2. Once the cream has come to a boil pour over the chocolate and stir together until smooth. Cover the bowl with cling film and refrigerate until needed (has to be cold before can be used).
3. Preheat the oven to 180°C (160°C fan) and grease and line with parchment a 27x29 rimmed baking tray. Lightly grease the parchment and dust with a little flour, tapping out any excess.
4. Place the eggs and sugar into a large bowl and using an electric mixer whisk until the eggs are thick and pale, when the whisk is lifted from the bowl it should hold a ribbon on the surface.
5. In two additions sift in the flour and cocoa powder gently folding together to combine. Take a large spoonful of the batter and mix into the melted butter, pour this mixture back into the main bowl and fold together.
6. Pour the mixture into the prepared pan and gently level out. Bake in the preheated oven for 15 minutes or until the cake has risen and is springy to the touch. Place a slightly damp tea towel onto the work surface and place a large piece of parchment paper on top.
7. Sprinkle the parchment with a little caster sugar. When the cake has come out of the oven carefully invert it onto the parchment, peeling the parchment off the back off the cake. Whilst still warm wrap the cake into a tight roll (keeping the parchment and towel inside the roll).
8. Allow to cool fully in the roll and when ready to assemble you can finish off the filling.
9. Remove the cream mixture from the fridge and whisk until it hold soft peaks. Unwrap the cake and using a palette knife spread the cream across the cake leaving a couple cm around the outside clear.
10. Roll the cake back up, trim off the edges and place onto a serving plate. To finish dust with either icing sugar or cocoa powder and top with a few chocolate shavings.
John's Quick Christmas Fruit Cake
Ingredients- 5 ¼ oz (150g) dried sweetened cranberries
- 8 ¾ oz (250g) dried seedless prunes, roughly chopped
- 8 ¾ oz (250g) glace cherry halves
- 5 ¼ ox (150g) currants
- 6 ¼ oz (175g) dried seedless dates, roughly chopped
- 0.7 pt (400ml) Guinness or other stout
- 2.6 fl oz (75ml) brandy
- 8 oz (225g) dark brown Muscovado sugar
- 8 oz (225g) salted butter
- 4 eggs beaten
- 8 oz (225g) plain flour
- 7 oz (200g) walnuts, chopped
- Zest of 1 large lemon
- Zest of 1 large orange
- 5 ¼ oz (150g) mixed peel
- 2 tsp mixed spice
Directions
1. Preheat the oven to 140°C gas 1.
2. Place the cranberries, prunes, cherries, currants and dates in a large saucepan with the stout and set over a high heat. Bring to the boil and allow to bubble away for 1 minute, then reduce to a simmer and leave for about 5 minutes.
3. Remove from the heat and add the brandy, sugar and butter, and stir with a wooden spoon until well incorporated. Stir in the eggs and flour, along with the walnuts, zests, mixed peel and mixed spice. Mix well together, then scoop into the prepared tin. Gently cover the cake tin with the circle of foil, having cut a small hole in the centre: this will protect the top of the cake from burning.
4. Place the tin on a baking sheet and transfer to the oven. Bake for 3 1/2 - 4 hrs, or until the cake has stopped making a gentle bubbling, crackling sound. Remove from the oven and leave to cool completely in the tin before turning out on to a cake stand.
5. Decorate as you wish.
John's Poached Pear Filo Canapés
Ingredients - 4 sheets filo pastry, thawed if frozen
- 50g unsalted butter, melted
- 2 firm pears – Poire William or conference will be perfect – peeled and cored
- 500ml mulled wine
- 18 whole pecans, toasted
- 3 thick slices of Christmas ham
- 225g strong Stilton
- 5 tsp runny honey
- Cracked black pepper to season (no salt required due to Stilton and ham)
Directions
1. Preheat the oven to 200°C/gas mark 6. Unwrap the filo sheets and place onto the counter top. Brush each sheet with a little melted butter, and sprinkle some blacked pepper onto each sheet – just a very small amount.
2. Layer the sheets on top of one another and cut into 8 squares. Use these squares to line the muffin pan, leaving the surplus hanging over the edge. Bake these pastry cases in the preheated oven for 15-20 minutes or until crispy but not too coloured.
3. Allow to cool completely but leave them in the tin, and reduce the oven to 180°C/gas mark 4.
4. Meanwhile, put the mulled wine into a saucepan and bring to a gentle simmer. Add the pears and poach for 10-20 minutes or until tender and a knife gently slides into the flesh. Remove from the mulled wine and allow to cool.
5. To assemble, take the pears and slice into about 5mm cubes. Gently bash the pecans to coarse chunks, and chop the ham into small chunks. Throw the pears, pecans and ham into a small mixing bowl, and crumble in the Stilton, and add the honey.
6. Mix together until everything evenly mixed, but don’t beat to a mush. Divide this between the baked Filo tart shells, and return to the oven for just 5-7 minutes, or until the Stilton melts and holds everything together.
7. Allow the filo tarts to cool, then top with a crumble of unbaked stilton and maybe a pinch of pepper.
John and Edd's Christmas Bakes screens at 7pm on Wednesday 25 December and 12.30pm on Thursday 26 December on Food Network on freeview 41, Sky 262, Virgin 287, freesat 403.