Fabbynosh - Christmas At Home By Gary Allen

FABBYNOSH CHRISTMAS AT HOME _____________________ Cooked up by Gary Allen Christmas is coming the goose is getting fat etc ……… Yes it’s that time of year again, rushing around at the last minute trying to get all those presents. Getting hubby to go to the supermarket to pick up the things you forgot, sausage meat, mince pies and the all important cranberry sauce. By the time you come around to cooking the festive bird like many others you will scratching your head asking how many hours and at what temperature do I need to cook this thing for. Not forgetting the all important vegetables and other accompaniments. Lastly, not that anyone ever eats it, you must have a Christmas pudding as well because it’s tradition “right”? Well in this short Christmas edition I have tried to take some of that stress away by giving you a few simple options for each course and some secret ingredients to jazz up what can be pretty ordinary fare. Remember sometimes less is more, this is so true during the festive season when h cooking k to much h food f d is common place l and d living l on the leftovers can last for days. Take a leaf out of my book and prepare three simple courses that won’t leave your kitchen looking like a bomb site and the fridge bursting at the seems. M Merry Ch i t Christmas and d a Happy H N Year New Y t you allll I hope to h you enjoy j my simple approach. Gary PS Remember PS: R b presentation t ti i half is h lf the th battle, b ttl try t a few f easy garnishes to brighten up your food……enjoy Carrot & Ginger Soup Appetizers Makes 8 Large Servings Ginger Carrot Soup will fill your kitchen with the most wonderful aromas and that’s before you have even tasted what for me is one of my favourite soups. Easy to make and a great start to any meal, in particular a cold winters day in December. Ingredients: • Half a cup of butter • Two finely chopped medium sized onions • Two tablespoons of peeled and grated fresh ginger  • One and a half pounds of thinly sliced carrots • Six cups of chicken stock (You can add more if too thick) • Half a cup of orange juice • Salt to taste • Half a tablespoon of black pepper (or more to taste) 1. 2. 3. 4. Melt the butter slowly over medium/high heat Sauté the onions until they become translucent, should take about 5 minutes  Add the ginger and cook for further two minutes Add carrots, chicken stock and orange juice, once it boils, reduce the heat  covering and simmering until the carrots are tender usually around 15 minutes g g y 5. Using a hand held or stand alone blender, blend the mixture until smooth 6. Return your soup to the pan and add the salt and pepper 7. Serve hot  Garnish • Dribble a spiral of single cream over the surface • Using a kebab stick or similar lightly drag from the center to create a indent pattern Using a kebab stick or similar lightly drag from the center to create a indent pattern • Pile some chives or thinly chopped spring opinions in the center to finish Secret Ingredient • A large pinch of nutmeg will keep them guessing Prawn Cocktail the Way I Like It Appetizers 4 to 6 Prawns per serving Prawn Cocktail is normally viewed as being easy to make and a