{"id":545,"date":"2022-12-14T09:22:57","date_gmt":"2022-12-14T09:22:57","guid":{"rendered":"https:\/\/blogs.bath.ac.uk\/campus-services\/?p=545"},"modified":"2022-12-14T09:22:57","modified_gmt":"2022-12-14T09:22:57","slug":"how-to-cook-a-christmas-dinner","status":"publish","type":"post","link":"https:\/\/blogs.bath.ac.uk\/campus-services\/2022\/12\/14\/how-to-cook-a-christmas-dinner\/","title":{"rendered":"How to cook a Christmas dinner"},"content":{"rendered":"<p>Want to cook a Christmas dinner for your friends or housemates but not sure where to start? We've out together some easy to follow recipes for a complete Christmas feast! All of the ingredients are available from <a href=\"https:\/\/www.bath.ac.uk\/locations\/the-market\/\">The Market<\/a>.<\/p>\n<p>Enjoy!<\/p>\n<p><iframe title=\"Vegetarian Christmas meal for 8\" src=\"https:\/\/vimeo.com\/showcase\/10042521\/embed\" width=500 height=500 allowfullscreen frameborder=\"0\"><\/iframe><\/p>\n<p><strong>Camembert, apple and cranberry pies<br \/>\n<\/strong>Prep time: 15 minutes<br \/>\nCook time: 20 minutes<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>1 apple (peeled and grated)<\/p>\n<p>1 wheel of camembert<\/p>\n<p>Cranberry sauce<\/p>\n<p>Pack of short crust pastry<\/p>\n<p>2 tablespoons of dry stuffing mix<\/p>\n<p>1 raw grated potato<\/p>\n<p>Seasoning (salt and pepper)<\/p>\n<p>Flour for dusting<\/p>\n<ul>\n<li>Grease a muffin tray with oil and dust with flour<\/li>\n<li>Roll out the short crust pastry and line the muffin tray. Leave enough pastry to make the lids<\/li>\n<li>Place the grated apple, camembert (broken into pieces) into a bowl and mix<\/li>\n<li>Spoon the cheese and apple mixture into the pastry cases until half full<\/li>\n<li>Add a teaspoon of cranberry sauce to each pie and top up with the remaining cheese\/apple mixture<\/li>\n<li>Top each pie with the remaining pastry, crimp the sides and put a hole in the centre of each lid<\/li>\n<li>Bake in a preheated oven 180 Celsius for 20 minutesuntil golden brown<\/li>\n<li>Do not try to remove the pies immediately from the trays. Allow them to rest for 5 mins before serving<\/li>\n<\/ul>\n<p><strong>Roasted cauliflower<\/strong><strong>\u00a0with cashew nuts<br \/>\n<\/strong>Prep time: 10 minutes<br \/>\nCook time: 20 minutes<\/p>\n<p>Ingredients:<\/p>\n<p>1 fresh whole cauliflower<\/p>\n<p>Seasoning (salt, pepper and garlic)<\/p>\n<p>Oil<\/p>\n<ul>\n<li>100g cashew nuts (roasted or salted)<\/li>\n<li>Prepare the cauliflower and break into florets (remove green outer leaves). The leaves can be added to the gravy pot once washed<\/li>\n<li>Blanch in boiling salted water and refresh in cold water, set aside<\/li>\n<li>Cover with oil, garlic and seasoning and bake in a preheated oven 180 Celsius for 20 minutes<\/li>\n<li>When the cauliflower is golden brown add cashew nuts in the last 5 minutes of cooking and then serve<\/li>\n<\/ul>\n<p><strong>Honey roasted parsnips<\/strong><strong>\u00a0<\/strong><\/p>\n<p>Prep time: 10 minutes<br \/>\nCook time: 30 minutes<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>8 parsnips<\/p>\n<p>Honey (can be substituted with a syrup alternative)<\/p>\n<p>Melted butter or vegan spread<\/p>\n<p>Seasoning (salt and pepper)<\/p>\n<p>Oil<\/p>\n<ul>\n<li>Prepare the parsnips by cutting the tops, bottoms and peeling them. Cut into batons<\/li>\n<li>Blanch in boiling salted water and refresh in cold water, set aside<\/li>\n<li>Cover with oil and seasoning and bake in a preheated oven 180 Celsius for 20 minutes<\/li>\n<li>Add honey and butter in the last 5 minutes of cooking<\/li>\n<li>Serve when golden brown and sticky<\/li>\n<\/ul>\n<p><strong>Hassel back potatoes<\/strong><strong>\u00a0<\/strong><\/p>\n<p>Prep time: 10 minutes<br \/>\nCook time: 40 minutes<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>2.5kg bag of potatoes<\/p>\n<p>Seasoning (salt and pepper)<\/p>\n<p>Oil<\/p>\n<ul>\n<li>You can leave the skin on the potatoes, or peel them<\/li>\n<li>Blanch in boiling salted water and refresh in cold water<\/li>\n<li>Cut into the potatoes to provide Hasselback slices (use chop sticks for an even cut)<\/li>\n<li>Cover with oil and seasoning and bake in a preheated oven 180 Celsius for 40 minutes before serving<\/li>\n<\/ul>\n<p><strong>Green bean and fakcon lardons<\/strong><\/p>\n<p>Prep time: 5 minutes<br \/>\nCook time: 10 minutes<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>2 packs of green beans<\/p>\n<p>Pack of fake bacon<\/p>\n<p>Seasoning (salt and pepper)<\/p>\n<ul>\n<li>Prepare the green beans by cutting off the tips from both ends<\/li>\n<li>Blanch in boiling salted water and refresh in cold water, set aside<\/li>\n<li>Cut fake bacon into lardons and fry. Set pan and lardons to one side<\/li>\n<li>Place green beans into the pan with lardons and reheat and serve<\/li>\n<\/ul>\n<p><strong>Buttered carrot and sprouts<br \/>\n<\/strong>Prep time: 20 minutes<br \/>\nCook time: 10 minutes<\/p>\n<p>Any vegetables can be used depending on your taste. If you have limited time, frozen can be used as a substitute.<\/p>\n<p>1 bag of carrots<\/p>\n<p>1 bag of sprouts<\/p>\n<p>Seasoning (salt and pepper)<\/p>\n<p>Knob of butter before serving<\/p>\n<ul>\n<li>Prepare the carrots by cutting off both ends and peeling, The washed skins can be added to the gravy pot for extra flavour<\/li>\n<li>Prepare the sprouts by cutting off the base, removing wilted external leaves and crossing the stalk<\/li>\n<li>Blanch in boiling salted water and refresh in cold water, set aside<\/li>\n<li>Plunge into boiling water to reheat<\/li>\n<li>Serve with a knob of butter (optional)<\/li>\n<\/ul>\n<p><strong>Cranberry gravy<br \/>\n<\/strong>Prep time: 10 minutes<br \/>\nCook time: 60 minutes<\/p>\n<p>A few stalks of celery<\/p>\n<p>2 onions<\/p>\n<p>2 roughly chopped carrots<\/p>\n<p>Stock \u2013 vegetable water from blanching vegetables<\/p>\n<p>Cranberry sauce (can be served separately)<\/p>\n<p>Gravy mix<\/p>\n<p>Oil<\/p>\n<ul>\n<li>Prepare the carrots by cutting off both ends, peeling and roughly chopping them<\/li>\n<li>Prepare the onions by cutting off both ends, peeling off the first layer of skin and leave the rest and roughly chop<\/li>\n<li>Prepare celery by cutting off both ends and roughly chopping<\/li>\n<li>Fry off in a saucepan with a splash of oil. Get some colour onto the vegetables as this will colour the gravy<\/li>\n<li>Add cooking liquor from blanching vegetables<\/li>\n<li>Strain liquor from vegetables and add gravy mix to liquor, and thicken<\/li>\n<li>Add a spoon of cranberry (optional)<\/li>\n<li>Serve piping hot<\/li>\n<\/ul>\n<p><strong>\u00a0<\/strong><strong>Stuffing mix<\/strong><\/p>\n<ul>\n<li>Roughly chop a handful of dried apricots and cover with just enough boiling water, so the apricots plump up. Cover and set aside<\/li>\n<li>Add the dried stuffing mix to a bowl with boiling water, allow to cool slightly<\/li>\n<li>While still warm, roll into balls and oven bake \u2013 to save on trays place the balls with the potatoes for the last 10 mins of cooking time<\/li>\n<\/ul>\n<p><strong><br \/>\nHandy tips<\/strong><\/p>\n<ul>\n<li>There is prep that can be done ahead of time, so you and your guests have a great time<\/li>\n<li>Save the water you use to cook your vegetables for your gravy<\/li>\n<li>Use vegetable oil as a unflavoured medium<\/li>\n<li>Chopsticks will give even cut on the potatoes and prevent you cutting too low<\/li>\n<li>Tasks you can prepare in advance:\n<ul>\n<li>Part boil the potatoes<\/li>\n<li>Make the stuffing<\/li>\n<li>Blanch: carrots, green beans, brussels sprouts, cauliflower and parsnips<\/li>\n<li>Make the pies and freeze them<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>Left over bubble and squeak on Boxing Day<\/strong><strong>\u00a0<\/strong><\/p>\n<p>Keep any leftover vegetables and potatoes for boxing day. Mix in a bowl and mash together. This can be made into patties by hand moulding them and frying or put the mix in a tray and oven bake.<\/p>\n<p>Finish with a poached egg and grated cheese.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Want to cook a Christmas dinner for your friends or housemates but not sure where to start? We've out together some easy to follow recipes for a complete Christmas feast! All of the ingredients are available from The Market. Enjoy!...<\/p>\n","protected":false},"author":955,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[59],"tags":[],"class_list":["post-545","post","type-post","status-publish","format-standard","hentry","category-food-and-drink"],"acf":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/blogs.bath.ac.uk\/campus-services\/wp-json\/wp\/v2\/posts\/545","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.bath.ac.uk\/campus-services\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.bath.ac.uk\/campus-services\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.bath.ac.uk\/campus-services\/wp-json\/wp\/v2\/users\/955"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.bath.ac.uk\/campus-services\/wp-json\/wp\/v2\/comments?post=545"}],"version-history":[{"count":0,"href":"https:\/\/blogs.bath.ac.uk\/campus-services\/wp-json\/wp\/v2\/posts\/545\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.bath.ac.uk\/campus-services\/wp-json\/wp\/v2\/media?parent=545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.bath.ac.uk\/campus-services\/wp-json\/wp\/v2\/categories?post=545"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.bath.ac.uk\/campus-services\/wp-json\/wp\/v2\/tags?post=545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}