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Posts Tagged ‘Dried cranberries’

Some Sunday lunch inspiration and a particularly delicious stuffing. Bring the chicken up to room temperature before putting into the oven.

Wine Suggestions: This demands a nutty, toasty Chardonnay like a good Burgundy. With these, however, becoming harder and more expensive to find there are many superb alternatives from around the world and it was to the US we turned and opened an Au Bon Climat Santa Barbara Chardonnay from the late, great Jim Clendenen. Mouth filling and creamy with a flinty core and vibrant citrus finish.

Roast chicken with caraway and cranberry stuffing – serves 4

  • 70g unsalted butter
  • 5 tsp caraway seeds, toasted and lightly crushed
  • 7 cloves of garlic, crushed
  • 1 tbsp soft dark brown sugar
  • 1 whole chicken (about 1.4kg)
  • 3-4 large celery sticks, cut into 1cm dice
  • 1 onion, cut into 1cm dice
  • 100g dried cranberries
  • 100g ready-cooked chestnuts, roughly chopped
  • 4-5 slices of mixed rye and wheat sourdough, crusts removed, lightly toasted, then roughly torn into 2cm pieces
  • 15g parsley, roughly chopped
  • 120ml chicken stock

Make the marinade for the chicken first by melting 30g of the butter and stirring in 1 tbsp of the caraway seeds, 2 cloves of garlic, the sugar and ½ tsp of salt. Set the chicken into a large dish, rub the marinade all over and set aside.

Preheat the oven to 190C fan.

Next make the stuffing. Put the rest of the butter (40g) into a large non-stick pan over a medium-hight heat. Add the remaining 2 tbsp of caraway seeds and fry for a couple of minutes until aromatic. Add the remaining 5 cloves of garlic, the celery, onion, cranberries, chestnuts and 1 tsp of salt. Fry for 12-13 minutes, stirring, until golden and softened. Tip into a bowl and stir in the bread, parsley and stock.

Set the chicken into a small roasting tray. Season generously with salt and pepper and fill the cavity with the stuffing. You will probably have too much stuffing and you can heat the rest for 30 minutes in an ovenproof dish before the chicken is ready.

Roast the chicken for 70-75 minutes, basting every 20 minutes, until the skin is golden-brown and crispy adn the juices run clear. Rest for 10 minutes before serving.

(Original recipe from Ottolenghi Simple by Yotom Ottolenghi with Tara Wigley & Esme Howarth, Ebury Press, 2018.)

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The trick, as with all gratin’s, is to slice the vegetables really thinly. Invest in a mandolin, or use your food processor’s slicing blade, and you’ll get even slices that will cook at the same time. This dish has a lovely festive feel to it and would be great as a side dish for roast chicken (or turkey) or a rich casserole. We served just as it was with some steamed broccoli which was good too. 

There was no cheese in the original recipe so feel free to leave it out. We’re still working our way through the cheese mountain in the fridge. 

Creamy vegetable gratin with chestnuts and cranberries – serves 4 as a main, 6 as a side

  • 400g potatoes
  • 300g parsnips
  • 300g celeriac
  • 425ml double cream
  • 140ml sour cream
  • 85ml full-fat milk
  • 2 cloves of garlic, very finely sliced
  • leaves from 2 sprigs of thyme
  • butter, to grease the dish
  • 50g dried cranberries
  • 100g cooked chestnuts, sliced
  • a large handful of grated Parmesan
  • a large handful of grated Cheddar/Gruyere

Preheat the oven to 180C/350F/Gas 4.

Slice the potatoes, parsnips and celeriac very finely, use a mandolin if you have one. 

In a large saucepan, mix the creams and milk together, then bring to just under the boil. Add the sliced veg, garlic and thyme and cook gently for 5 minutes. 

Season generously and spoon half the vegetables into a buttered gratin dish. Sprinkle the cranberries and chestnuts on top and half of the cheese, then add another layer of vegetables and the rest of the cheese over the top. 

Bake for 1 hour or until completely tender. You may need to cover with foil after 45 minutes to stop it browning too much. 

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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