by Marcin Ksiazka, Head Chef at The Grace Restaurant.
Try these delicious and healthy recipes packed full of goodness for your Christmas cooking…
Nut Stuffing and Cranberry Sauce
For the stuffing:
50ml olive oil
150g chopped celery
150g chopped onions
50g chestnuts
20g chopped sage
2 x whole beaten eggs
50g chopped dried cranberries
50g chopped walnuts
50g chopped almonds
50g chopped pecans
400ml chicken/vegetable broth
30g shaved parmesan (optional)
Method:
Cook celery in olive oil until almost tender over medium heat.
Add onions and cook until lightly browned and tender. Set aside.
Place in large glass or ceramic bowl and sprinkle liberally with rubbed sage.
Add the eggs, cranberries and nuts, toss lightly to distribute.
Add the onion and celery with olive oil and parmesan and toss lightly while moistening with the broth.
Use this to stuff the turkey or transfer to a 9 x 13 inch baking dish to serve on the side.
For the cranberry sauce:
100ml red wine
50ml port
50ml red wine vinegar
1 x shallot
1 x garlic
100g cranberries
thyme
salt and pepper
Method:
Sauté the shallots, thyme and garlic in a medium saucepan with the oil over a high heat for a few minutes. Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine, port and cook until reduced by two thirds. Add cranberries and bring back to a simmer for one minute to soften the cranberries. Season with salt and pepper and serve with the turkey.
Marcin Ksiazka is Head Chef at The Grace Restaurant, creating inspiring seasonal menus. To book a table for breakfast, lunch or dinner please call +44 (0)20 7235 8900.