December 2002
Alternative Christmas menu: Desserts | |
|  | | There's no Christmas puddings on our alternative menu |
| | Local chefs run through some interesting alternatives to the traditional Christmas pudding. |
| | SEE ALSO | | | Christmas Index | | | FACTS | | Contributor details:
Antalya
Foreman Street
Nottingham
0115 941 8420
Aquarium
16-22 Hockley
Nottingham
0115 950 0111
The Pearl
42-44 Bridgford
West Bridgford
Nottingham
0115 945 5048
Petit Paris
2, Kings Walk
Nottingham
NG1 2AE
0115 947 3767
Punchinello
35 Foreman Street
Nottingham
NG1 4AA
0115 941 1965
Skinny Sumo
11-13 Carlton Street
Nottingham
0115 952 0188
Topo Gigio
58-59 Long Row West Nottingham
NG1 6JE
0115 958 0909
Vision
92-96 Upper Parliament Street
Nottingham
0115 912 2000 | | | PRINT THIS PAGE | | | View a printable version of this page. | |  |
| | | Seville oranges steeped in Cointreau | | A simple and tasty Christmas dessert, provided by Des Sweeney head chef of European restuarant Punchinellos. | Cooking time: approximately 20 mins
Ingredients (serves two)
3 table spoons of green curry paste
100ml fish sauce
1 can of coconut milk
2 salmon fillets
1 onion
1 handful of broccoli
1 handful of carrot
2 table spoons of sesame oil
1 pinch of sugar and salt
1 packet (250g) of spinach noodles | Preparations
1. Heat up oil in a pan or wok
2. Add 3 tablespoons of green curry paste
3. Add 1/2 a chicken stock cube to a large cup of water
4. Add half a can of coconut milk and bring to the boil
5. Add fish sauce, sugar and salt to taste
6. Add the broccoli and carrot and cook for 3-5 minutes at the same time sear the salmon for 3-5 minutes to your liking, and simmer noodles in boiling water for 5 minutes
Final preparation
1. Put the noodles in a bowl and add the green curry sauce
2. Add the salmon on top of the noodles and serve |
| Italian Christmas Trifle | | If you want to try a trifle with a bit of a difference this year, this Italian model is for you. - Recipe contributed by Nigel from the BBC Nottingham website. | Ingredients (Serves 4):
Italian Pandoro cake, 2-3 thick slices
2 tbsp Amaretto liqueur
1x400g can of pear slices in juice
1x200g can of peach slices in juice, drained
250g tub mascarpone cheese
142ml double cream
3 tbsp icing sugar, sifted
25g chopped almonds, lightly toasted | Preparation:
1. Cut 2-3 thick slices of Italian Pandoro cake and then cut into cubes. Arrange in the base of a two litre dish
2. Drizzle over the Amaretto and spoon over 4-5 tbsp pear juice then arrange peach and pear slices on top
3. Beat together the mascarpone, cream and icing sugar and spread over the fruit
4. Just before serving, sprinkle the lightly toasted chopped almonds on top to decorate |
| Pantettone Bread and Butter Pudding | | This very simple recipe will be sure to delight your family and friends and takes only a few minutes to prepare. - Recipe contributed by Neil from the BBC Nottingham website. | Ingredients (Serves 4):
2 thick slices (approx 100g) Italian Panettone cake
4 tsp Amaretto liqueur
2 eggs
200 ml milk
2 tbsp double cream
a little grated nutmeg
On top of the cake:
142ml double cream or creme fraiche flavoured with 2 tbsp Amaretto and 1-2 tbsp icing sugar | Preparation:
Preheat oven to 180C (300 F / Gas 4):
1. Cut the Panettone into small pieces and put into 4 individual dishes.
2. Pour 1 tsp Amaretto on top of cake
3. Whisk eggs, milk and cream and divide between the 4 dishes
4. Sprinkle nutmeg over each pudding
5. Place dishes on baking tray
6. Bake for 20-25 minutes
7. Serve with cream or creme fraiche |
| Bavarian Stollen | | Stollen is Germany's traditional Christmas fruited yeast bread. Bought versions are nice, but home-made is wonderful! - Recipe contributed by Dan from the BBC Nottingham website. | Ingredients (Makes 2 cakes):
750g (1lb 10oz) plain flour
45g (1.5oz) fresh yeast or 20g (0.75oz) dried yeast
250ml (8 fl oz) lukewarm milk
100g (4oz) caster sugar
400g (14oz) butter
1 tablespoonful vanilla extract
1 teaspoon salt
1 teaspoon ground cardamon
150g (6oz) blanched almonds, chopped
125 (5oz) Sundora candied peel, chopped grated rind and juice of 1 lemon
500g (1 lb 2oz) Sundora dried Luxury Mixed Fruit | Preparation:
1. Grease a large baking tray. Sift flour into a bowl, make well in centre
2. Cream yeast with a little of the milk and 1 tablespoonful sugar, then add remaining milk. (If using dried yeast leave for 10 minutes to dissolve)
3. Pour into flour, cover and leave in the warm for 15 minutes
Melt butter, mix with sugar vanilla essence, salt and cardamom
4. Add to flour and yeast to make dough. Kneed in almonds, candied peel, lemon rind and juice and dried fruit until evenly combined
5. Place in a bowl, cover loosely with clingfilm and leave to rise in the warm for 45 minutes
6. Lightly knead dough, divide and shape into 2 long loaves, place on a baking tray, cover with a dry cloth and leave to rise in the warm for 30 minutes
7. Bake in a preheated oven at 190C (375F Gas 5) for 45 minutes. Cool and dust with icing sugar |
| | | |
|
|
