A Christmas Collection - selection of recipes - Sheila Kiely

A Christmas Collection

A Christmas Collection is a gathering of some of my favourite celebration food from the blog….

a. Melon & Mint      b. Pear & Black Pudding..   c.Vol Au Vent    d. Pate &
e.Roulade 
     f. Galia & Parma     g.Canapes  h.Golden Granola

Centre : Florentines 

I hope you like this selection, you can also search by ingredients over in the sidebar or Christmas if that’s the kind of food you’re after.

‘Til next time, Sheila.

Food photography Marta Miklinska, Food Styling by Jette Virdi (from cookbook Enjoy!)

Golden Granola – Recipe 11 of 12 from Enjoy!

Golden Granola
Treat yourself over Christmas to a delicious crunchy start to your day with this scrumptious golden baked granola.  Thankfully most of my kids don’t eat it & I’ll have a jar of it to sprinkle over yoghurt etc. during the holidays.  Makes for a beautiful gift if you get hold of a nice jar.

Food photography Marta Miklinska, Food Styling by Jette Virdi (from cookbook Enjoy!)

Food photography Marta Miklinska, Food Styling by Jette Virdi (from cookbook Enjoy!)

You will need:
150g porridge oats
150g combination of mixed dried fruit, nuts and seeds (you choose)
50g desiccated coconut (leave it out if you’re not a fan)
4 tbsp golden syrup or runny honey
3 tbsp rapeseed oil
Method:
Preheat a fan oven to 160°C.
Mix the oats, mixed fruit, nuts and seeds and the desiccated coconut on a baking tray.
Drizzle the golden syrup or honey and the oil over them and mix thoroughly with a fork so that nothing is left completely dry.
Toast the granola mixture in the preheated oven for 25 minutes, tossing it with a fork at 5- or 10-minute intervals as it cooks to ensure even toasting.
Leave to cool on the baking tray, then store in an airtight container.
To serve for breakfast, layer up the granola with some natural yoghurt and fruit.
Enjoy! ’til next time, Sheila.

Food photography Marta Miklinska, Food Styling by Jette Virdi

Red Onion Relish – Recipe 10 of 12 from Enjoy!

Food photography Marta Miklinska, Food Styling by Jette Virdi

Food photography Marta Miklinska, Food Styling by Jette Virdi

Simple to make.  Just add time!  As below in the picture you can see how a dollop of red onion relish can lift a simple crostini.  Great in any sandwich or even as a pizza topping and perfect on a cheese board, a jar of this would make a very welcome gift for the foodie in your life.

Caramelised Red Onion Relish
 You can store caramelised red onion relish in a jar in the fridge for a couple of weeks to use whatever way you fancy.
Makes 2 medium jars (2 x 350ml Kilner)
You will need:
6 medium red onions
2 tbsp rapeseed or coconut oil
4 tbsp balsamic vinegar
2 tbsp dark muscovado sugar (or any dark brown sugar)
Method:
Peel, halve and thinly slice the red onions. Heat the oil in a frying pan over a low to medium heat and gently soften the sliced onions for 35 minutes.
Raise the heat to medium and add the balsamic vinegar and muscovado sugar. Stir well and cook for 3–4 minutes, then set aside to cool before spooning into sterilised jars.
Enjoy!
‘Til next time, Sheila.

Food photography Marta Miklinska, Food Styling by Jette Virdi

Cranberry Croque Monsieur – Recipe 9 of 12 from Enjoy!

Cranberry Croque Monsieur
Look at this for a beautiful image, I can’t believe that it was photographed in my home.  It really shows how something very simple can be spectacular.  There is a misconception that because I am a food blogger with 2 published recipe books that the food in my house is always amazing. It’s not!  There are days when I am so busy with work that I don’t have time to shop or cook and there is always a frozen pizza or two in my freezer.  I am not a purist food saint.  Food made from fresh ingredients will always taste better than frozen food though and on one of the busy days I would definitely opt for this glorious croque monsieur over a pizza.   This will be an excellent use of any left-over baked ham and cranberry sauce after Christmas and that cheese, there will definitely be left-over cheese.

Food photography Marta Miklinska, Food Styling by Jette Virdi

Food photography Marta Miklinska, Food Styling by Jette Virdi

Cranberry Croque Monsieur
Serves 1
You will need:
2 slices of granary or multi-seed whole-wheat bread
Butter
Cranberry sauce
Cooked ham slices
Cheddar cheese slices
Rocket leaves
Red onion, thinly sliced
Method:
Heat the sandwich toaster. Butter both sides of the bread, then smear one side with a generous layer of cranberry sauce. Cover with slices of ham and cheese and a scattering of rocket leaves and sliced onion. Close the sandwich, toast until golden brown and enjoy!
‘Til next time, Sheila.

seabass veg precook

Sea Bass Parcels – Recipe 8 of 12 from Enjoy!

Sea Bass Parcels
We’re getting there!  Week by week inching closer to the revelry and indeed you may be contemplating some in-house entertainment in advance of the festivities yourself.
In need of a no hassle but grown-up dinner party recipe?  This is it.  No-one wants to be entertained by a flappy flustered chef who is so bothered with timings and enslaved to stirring that they don’t get to sit down and enjoy the company.  Don’t be that chef.  Be prepared!  Make a couple of dips/hummus etc. the night before.  Get in a good selection of cheese and crackers for your cheese-board, a delicious box of good chocolates – no-one needs or wants a heavy dessert – and of course some amazing wine and you’re sorted apart from the mains which I guarantee you is easy.
Note:  Cooking everything as described below in a parcel is obviously the easiest but be warned the green beans will be super al-dente, so if you have an audience of veggie lovers this won’t be a problem if however they are heathens you may wish to cook them separately.

veg for seabass

A little bit of prep. Baby potatoes par-cooked in the microwave

seabass fillet

Fold in the edges of the baking paper to stiffen them up

seabass veg precook
seabass parcel
parcels precook
parcels post cook
parcels opened
seabass and wine
Sea Bass Parcels

Serves 4
You will need:
250g baby potatoes
4 sea bass fillets
100g slow-roasted cherry tomatoes (deli counter or just use sun-dried tomatoes if cherry not available), drained and chopped
100g fine green beans
4 spring onions
4 tbsp Sauvignon Blanc or any white wine that you like to drink
Method:
Preheat a fan oven to 200°C. Cut out four 30cm square sheets of baking paper.
Par-cook the baby potatoes, skin on, in the microwave for 4 minutes and set aside.
Place the four sheets of paper on the worktop and place a sea bass fillet in the centre of each one.
Slice the baby potatoes and place them close along one side of the sea bass.
Scatter the drained, chopped slow-roasted cherry tomatoes over the potatoes. Halve the fine green beans and finely chop the spring onions and scatter them on top of the sea bass fillets.
Pour 1 tablespoon of white wine over each fillet.
Fold the edges of the paper in by 1cm all round to stiffen the paper. It should still be a large square. Bring in the two opposite sides to meet and fold them together, then fold in the top and bottom ends. You want a little room in the package for steam to circulate but not escape. Place the parcels onto two baking trays, two parcels per tray.
Cook in the hot oven for 10 minutes, then swap the shelves and turn the trays around and cook for 5 minutes more.
Bring the parcels straight to the table for your guests to open themselves.
Enjoy!
‘Til next time, Sheila.