- Full Title: Cookbook: 101 Healthy Vegan Christmas Recipes (Quick & Easy Vegan Recipes Book 2)
- Autor: Jonathan Vine
- Print Length: 217 pages
- Publication Date: January 4, 2014
- Language: English
- ISBN-10: B00GY6OROO
- Download File Format | Size: epub | 1,32 Mb
Recipe List by Type of Food
Piedmont and Valle D’Aosta
Chicken Liver Pâté Crostini
Goat’s Cheese and Grappa Crostini
Hot Garlic and Anchovy Dip
Peppers Stuffed with Tomatoes
Peppers with Anchovies and Capers
Mushrooms on Grilled Polenta
Mixed Fried Delicacies
Raw Meat Salad
Tongue with Red Sauce
Tagliatelle with White Truffles
Risotto with Ham and Cheese
Risotto with Red Wine
Mixed Boiled Meats
Green Herb Sauce
Preserved Fruits in Grape Juice
Beef Braised in Barolo
Chicken Livers with Marsala
Quail on Grilled Polenta
Pheasant in Red Wine
Hare in Wine Sauce
Rum and Chocolate Custard
Focaccia with Olives
Basil and Pine Nut Pesto
Vegetable Soup with Pesto
Trofie with Potatoes, Green Beans and Pesto
Pasta Squares with Basil and Walnut Sauce
Triangular Herb Ravioli with Walnut Sauce
Rice and Spinach Cake
Chicken with Olives and Pine Nuts
Spinach with Raisins and Pine Nuts
Red Mullet with Olives
Quinces in Syrup
Crostini with Cheese
Broth with Poached Eggs
Pumpkin Soup with Almonds
Cheese and Spinach Dumplings
Penne with Gorgonzola Cheese
Baked Polenta with Gorgonzola
Risotto with Asparagus
Risotto with Quail
Braised Shin of Veal
Peaches in Wine
Bread Pudding with Fruit
Bread Dumplings with Mushrooms
Ravioli with Spinach and Ricotta
Trout with Sour Cream
Smoked Trout with Horseradish Sauce
Crostini with Speck and Horseradish Sauce
Apple and Nut Cake
Creamed Salt Cod
Asparagus with Zabaglione Sauce
Radicchio and Rocket Salad with Pancetta
Peppers and Aubergines Venetian Style
Crostini with Crab
Fried Soft-Shell Crabs
Scallops in White Wine
Deep-Fried Squid and Prawns
Sardines in Sweet and Sour Sauce
Pasta and Bean Soup
Tagliolini with Prawns and Crab
Pappardelle with Chicken Livers
Ricotta Gnocchi with Gorgonzola Sauce
Rice with Peas
Cuttlefish or Squid Risotto with Their Ink
Pork Cooked in Milk
Liver, Venetian Style
Goose with Apples and Chestnuts
Using Instant Polenta
Polenta with Sausages and Pancetta
Honey Ice Cream
Wine Ice Cream
Onion Omelette with Herbs
Roast Duck Legs with Potatoes
Prosciutto and Salami
Prosciutto with Figs Poached in Honey
Fresh Egg Pasta
Tortelli with Ricotta and Swiss Chard
Tagliatelle with Bolognese Sauce
Lasagne with Meat Sauce
Tagliatelle with Spinach and Cream
Fettuccine with Prosciutto and Cream
Cotechino or Zampone with Lentils
Boiled Chicken with Green or Red Sauce
Baked Fennel with Cream and Parmesan
Chicken Liver Crostini
Baby Onions and Grapes
Bread and Tomato Soup
Farro and Chestnut Soup
Tomato and Bread Salad
Courgette Blossoms Fried in Batter
Spinach with Lemon, Garlic and Almonds
Baked Pumpkin or Squash with Parmesan
Farro and Borlotti Bean Soup
Shellfish Soup with Garlic Toast
Spaghetti with Prawns
Chicken with Grapes and Sweet Wine
Roast Chicken with Vin Santo
Wild Boar in Salmi
Crown Roast of Pork
Chicken with White Wine and Mushrooms
Grilled Spatchcock Chicken
Roast Butterflied Leg of Lamb
Meat or Chicken Croquettes
Tripe with Tomatoes and White Wine
Cannelini Beans in Tomato Sauce
Peas with Prosciutto
Creamy Chicken Croquettes
Roast Potatoes with Rosemary and Garlic
Florentine Flat Bread with Grapes
Semifreddo with Marrons Glacés
Pasta with Black Olive Paste
Vegetables with Oil and Lemon Dressing
Trout with Green Sauce
Guinea Hen in Red Wine with Mushrooms and Chestnuts
Sausages with Lentils
Ricotta with Coffee
Fresh Fruit Tart
Pasta with Duck Sauce
Stuffed Squab Pigeons
Baked Crostoni with Anchovy Sauce and Mozzarella
Broad Beans, Peas and Artichokes
Mashed Potato and Tomato Cake
Chickpea and Chestnut Soup
Broth with W
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ty gebildet, in der sich die Teilnehmer des Bikini-Bootcamps aktiv austauschen und auf ihrem Weg in ein gesünderes Leben unterstützen.
Viele machen das Bootcamp sogar zweimal oder noch öfter hintereinander, weil sie etwas mehr als ein paar Kilo abnehmen möchten. Daher wurden wir oft nach neuen Rezepten gefragt.
Das vorliegende Buch enthält über 100 neue Rezepte für das Bootcamp und die Zeit danach und gibt damit jedem Teilnehmer die Möglichkeit, seinen Ernährungsplan noch abwechslungsreicher und individueller zu gestalten. Viele Leser haben das Camp vielleicht schon einmal absolviert oder sind gerade dabei, andere beginnen zum ersten Mal damit. Damit alle darüber Bescheid wissen, was sie in diesem Buch bzw. in den nächsten Wochen erwartet, fassen wir noch mal die hinter dem Bootcamp stehende Idee zusammen. Aus dem Namen Bikini-Bootcamp wird schon deutlich, dass es sich um ein zeitlich begrenztes, intensives Trainings- und Ernährungsprogramm handelt. In den 21 Tagen des Camps lernst du, bewusster mit deinem Körper umzugehen. Dazu gehört nicht nur ein anspruchsvolles körperliches Training, sondern auch eine Umstellung der Ernährungsweise. Du wirst Lebensmittel und Gewürze kennenlernen, die in dieser Form wahrscheinlich noch nicht zu deinem Alltag gehören. Uns Autoren ist es wichtig, dass die Ernährung vielseitig sowie ausgewogen ist und – nicht zu vergessen – auch mengenmäßig ausreicht. Unsere „Natural Weightloss“-Methode beruht auf dem Grundsatz der negativen Energiebilanz (das heißt, es werden weniger Kalorien aufgenommen als verbrannt). Innerhalb dieses Rahmens besteht für jeden Campteilnehmer eine gewisse Gestaltungsfreiheit, sowohl was das Training als auch die Reihenfolge der Speisen betrifft. Persönliche Abneigungen gegen manche Lebensmittel werden ebenso berücksichtigt wie Allergien. Darin unterscheiden wir uns deutlich von den gängigen Diäten und modernen Ernährungsformen wie „vegan“ oder „Paläo“, welche von vornherein ganze Nahrungsgruppen ausschließen. Ein wesentliches Ziel des Camps ist es, ein neues Essverhalten zu erlernen und den Sport als wichtigen Bestandteil einer Lebensstiländerung zu begreifen. Wir haben darüber hinaus mit der Bikini-Bootcamp-Gruppe auf Facebook ein Netzwerk geschaffen, welches nicht nur die Kommunikation der Campteilnehmer untereinander ermöglicht, sondern uns auch die Gelegenheit gibt, uns immer wieder beratend zu alltäglichen Problemen zu äußern. Wie im Sport üblich, so geht auch dieses Trainingslager einmal zu Ende, und jeder muss dann im Alltag das Erlernte für sich umsetzen. Dazu gehört zum einen, die Energiemenge wieder langsam zu steigern, bis das erreichte Gewicht gehalten wird. Hierzu haben wir den PEU, den persönlichen Energieerhaltungsumsatz, eingeführt. Wie dieser errechnet wird, steht in unserem Buch Das Bikini-Bootcamp . Zum anderen gilt es, ein auf die neue Energiemenge abgestimmtes Sportverhalten zu finden. Das hört sich vielleicht kompliziert an, ist es aber in Wirklichkeit nicht.
Mit dem erlernten Wissen und der Erfahrung aus dem Bootcamp sollte es eigentlich jedem möglich sein, sein erreichtes Gewicht zu halten. Diejenigen, die noch mehr abnehmen wollen, können das Camp einfach mehrmals wiederholen, bis sie das Zielgewicht erreicht haben.
Und nun viel Erfolg!
Deine Coaches Silke und Heiner
DAS CAMP – EIN KURZER ÜBERBLICK
Bevor wir uns den neuen Rezepten zuwenden, geben wir für all die, die unser Buch Das Bikini-Bootcamp nicht kennen, zunächst eine Zusammenfassung der Methode und wichtigsten Inhalte.
Das Wesentliche ist eine auf zunächst 21 Tage beschränkte Umstellung des Ernährungsverhaltens in Verbindung mit täglichen Sporteinheiten. Das Ganze findet in Form eines Bootcamps, also eines Intensivprogramms, statt, das zunächst auf 21 Tage begrenzt ist, aber auch mehrfach wiederholt werden kann.
Es beginnt mit einem Bodycheck , bei dem Körpermaße und Gewicht schriftlich und in Bildern festgehalten werden. Danach folgt ein Fitnesstest , um zu Beginn die körperliche Leistungsfähigkeit zu dokumentieren, diesen Test wirst du ebenso wie den Bodycheck am Ende des Camps wiederholen, um deine Fortschritte sichtbar zu machen. Dem eigentlichen Camp ist ein Cleaning Day vorgeschaltet. Er dient der Reinigung des Verdauungssystems und soll dich auf die kommenden Tage einstimmen. Danach beginnen die 21 Camptage. Jeder Tag ist durchstrukturiert und besteht aus folgenden Elementen:
Für jeden Tag werden drei Mahlzeiten vorgegeben. Im Falle einer Unverträglichkeit sind diese jedoch untereinander austauschbar, sodass genügend individueller Spielraum besteht. Wir legen Wert auf eine gesunde Mischkost. Nur auf Alkohol, Süßspeisen sowie Zucker musst du im Camp verzichten. Für den kleinen Hunger zwischendurch gilt: Gemüse all you can eat, sowie drei Stück Obst am Tag. Solltest du unterwegs Hunger bekommen, so hast du immer
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he Vietnamese army had surrounded the town and gunfire erupted. I was five years old and it was the first time I went to school, even if only for two days.
That was my gypsy life for many years. Vietnam was safer than Cambodia, but not safe in general, and Mom tried her best to get us out. She paid for passage on boats headed to Thailand twice, exorbitant fares both times. We’d sit on the boat for days with barely any water or food and no place to sleep. The boat would sail out onto the water, then turn around and return to Vietnam, really for no reason other than to take the passengers’ money.
After that second failed attempt, my mom happened to run into a friend who suggested we check our status for the lottery to leave the country. In the late 1970s, you had to have your number called to get out of Vietnam. In a weird twist of fate, it just happened that while we were on the boat to nowhere, our luck came due, and Mom’s number popped up—we would finally be allowed passage out of Vietnam.
My mom, my brothers, and I went to Austria for a year and then immigrated to the United States, to a small town on the Hudson River called Dobbs Ferry, one hour north of New York City. Other than that two-day failed stint at school in Vietnam when I was five, I hadn’t been to school in four years, and I didn’t know a lick of English. I remember that first day so vividly. The kids were studying math and the teacher called on me. I had never done math in my life except to help people pay for their medical supplies. Not only did I have no idea what the teacher was talking about, but I literally had no idea what she was saying. I sat there and stared straight ahead while the kids laughed at me. That was my first day.
After about a year, we moved to Connecticut, near the Hartford area. Mom worked her butt off, and on her days off, we’d hang out with other Cambodians. I remember this three-story apartment building that housed a bunch of other Cambodian families. I must have been eleven or twelve years old at the time. When we visited these friends, it was just a total feast. I mean, Mom could cook, and she cooked every day. But these women, man, they cooked. The way they seasoned their dishes and made them come alive, well, that was the moment when I fell hard for food and saw firsthand how food can bring people together and make them happy.
Believe it or not, I somehow graduated high school on time. I made a lot of wrong turns as a teenager, but eventually pulled my act together when, after visiting some friends at Clark University in Worcester, Massachusetts, I decided to transfer there, which turned out to be incredibly fortuitous, because that’s where I met Ben.
When all my friends started graduating and moving away, I felt like I needed to do something else too. I moved to Lowell, Massachusetts, where I helped my brother with a sea urchin exporting business, and after a couple of years doing that, I took a job as a waiter at a Cambodian restaurant called Carambola in Waltham, Massachusetts. I was terrible at it at first, and honestly I think the only reason I got the job was because I was Cambodian. Even so, I fell into the work in a natural way—thinking on my feet was second nature. I worked my way up quickly and was promoted to management within six months, and then was transferred to the Elephant Walk, a French-Cambodian restaurant outside of Boston that was rapidly expanding. I helped them open a new location in Cambridge—it was an eye-opening experience for me, that the public would be interested in Cambodian food served in a fine-dining setting . . . even with wine! Wow, it was a totally new thing. I was there for a couple of years, then was ready to take on more responsibility and find a change of scenery. I wanted to learn more about wine and always had it in the back of my mind that I wanted to be in New York City, so I started looking for opportunities there. Then I heard about an opening at Blue Water Grill in New York City’s Union Square, and I took it on the spot. After Blue Water and a few stints here and there in the city, I landed at Fleur de Sel, a boutique restaurant in Union Square, and worked with Chef Cyril Renaud. Being there afforded me the opportunity to learn more about wine—I built the list from one hundred to one thousand bottles. It was a family-oriented work environment where food and service were at the forefront of importance. It’s really where I grew to love the restaurant business even more and came to think of my work not just as a job, but as my career and future.
Ben’s Story: A New York Native Sets Out for Cambodia
I’m a third-generation native New Yorker. I grew up on the Upper West Side near Columbia University. I was your normal city kid; I hung out with friends, listened to hip-hop, and got into my fair share of trouble. My parents were both academics—
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ay. As our parents would always say, with both grief and gratitude, never before had they seen so clearly how when one life ends, another begins.
My mother never gave birth, but as any adoptive mother knows, the journey to meet the child you hope to call your own is its own kind of labor. When Mom, Dad, and Anna arrived at the customs area, they learned that our flight had been delayed for several hours. My father, a scientist, and Anna, his shadow, sat quietly reading, while my nervous mother proceeded to unpack a picnic in the airport waiting area. A large thermos of coffee for her and Dad, a small thermos of saft, a sweet red-currant drink, for Anna. Then came two types of sandwiches, both on heavily margarined multigrain bread. One was made of västerbottensost, a hard, parmesan-like cow’s-milk cheese from the north of Sweden, and a few thin slices of green pepper. The other was stuffed with slabs of a rough, country-style liver pâté. My mother’s mother, Helga, had not only made the pâté, but topped it with slivers of homemade pickles and a smear of grainy mustard. For dessert, there was apple cake, which, my mother explained to anyone who would listen, would have been so much better with the traditional vanilla sauce topping, but since they had been in a rush, and had traveled by plane, compromises had to be made.
A dozen times a week, easily, I am stopped on the street in New York City by someone, most often a woman, who tells me that she is the mother of an adopted child. More and more over the past few years, these women have adopted their children from Ethiopia and have read about me or seen me on TV and know my story. What they want to tell me is about the moment when they met their child in person for the first time. I try to be polite, but the hard thing is that after hearing so many of their stories, each a little different, it becomes difficult for me to distinguish their story from my own. What’s real and what’s imagined? Was it my adoptive mother who cried when she first picked me up, or was it that woman I met a few weeks ago outside my restaurant? Was I the one who was handed an apple and spat it out because it was the very first time I’d eaten a piece of fruit, or was that my sister? Was I the one who smiled shyly and sweetly, or did I hide? The stories of the adoptive parents I’ve met stay with me long after we’ve crossed paths, so for accuracy, I must depend as I always have, on my sister Linda. She was five and I was three and she remembers the moment when we met our adoptive parents with far more clarity than I ever could. Here’s how she describes it:
When our plane finally landed, our escort, Seney, got off first. She was tall, thin, with medium brown skin. Very pretty Habesha, meaning someone like us, Amhara heritage. She held you on one hip and held me tightly by the hand. I didn’t want to be there. A porter pushed a cart with our “luggage,” a suitcase for Seney and a small cloth satchel for us. Seney handed you to Anne Marie, then opened her suitcase to present our new parents with gifts, Ethiopian handmade crafts that Mom still proudly displays in her living room. Seney had no money of her own; she must have budgeted carefully the cost of getting us to the airport, and the plane tickets, making sure to have enough so that we could be fed in the airport if the Samuelssons were late. But it would not have been our people’s way to just hand these two foreigners these motherless kids. It would have been important to Seney that we come bearing more than the pale skin on our open palms.
On their flight from Göteborg to Stockholm, my parents had chosen our Swedish names. I was born Kassahun but would be called Marcus. My sister Fantaye would become Linda. They began to call us by these names right away. My father bent down to say hello to Linda, who vanished behind the folds of Seney’s skirt.
Linda was five, old enough to have remembered everything: our village outside of Addis, our mother, the hospital where she died, and the wards where we’d competed for food, attention, and survival. Linda was silent all the way home from the airport. The only thing that gave her comfort was holding on to a small square of tattered fabric she’d brought from Ethiopia. She didn’t cry, she remembers, because tears and the vulnerability they symbolized were too rich a gift to give to Anne Marie and Lennart, the man and woman she now viewed as potential enemies. So she sat next to Anna in the backseat of our parents’ car while I sat in the front, sleeping in our new mother’s lap.
In his application, my father promised to raise his adopted children in a good family, one with a dog and a cat, “both very friendly toward children.” He described their neighborhood, Puketorp, as having about three hundred families with a surrounding forest where “we hike in the summer and ski and saucer in the winter.” He promised small
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an all-round experience, and by doing so has captivated a younger audience. Drink, Shop & Do in London is a classic example of this – at the weekend, they offer an ‘afternoon tea and do’ session where you can choose either a classic or boozy afternoon tea, alongside the chance to make something to take home with you. Whether you choose a flower headband, hair fascinator, garters or jewellery it’s a great chance to get together with your pals, enjoy some tea and get crafty!
65–67 Bold Street, Liverpool L1 4EZ
Leaf offers a far more edgy approach to afternoon tea. Starting out life as a friendly independent teashop with a fab selection of teas, they soon saw a gap in the market and developed into a space where you can also enjoy art, vintage markets, bands as well as putting on regular club nights.
7 Lower Ormond Quay, Dublin 1
The Tea Garden is the kind of place you want to find yourself on a rainy afternoon in Dublin. Its cushioned floor, candlelit tables and gorgeously tranquil atmosphere make it the perfect hideaway to shelter from the elements or escape hectic city life. They offer an incredibly broad range of teas to enjoy, as well as a separate menu of loose teas to buy and take home to enjoy. A true hidden gem, and a must for anyone looking for a chilled out vibe complete with stunning tea.
The british are known for dunking biscuits in their tea. Recent research by Dr stuart farrimond concluded that the length of time a biscuit can be dunked is roughly proportional to the amount of fat and sugar in a biscuit. The Rich Tea biscuit was declared the best for dunking.
So, it was actually the Dutch we have to thank for bringing the first tea to Europe, in 1610 to be precise, a green tea from Japan. The Dutch East India Company were hugely successful traders and importers of tea throughout the 17th century. The future King of England, Charles II, gained a liking for tea while in exile at The Hague. Sadly for the Dutch their early dominance in trading with Asia gradually declined to the point where it was driven out altogether. But tea is still a popular drink in the numerous coffee shops with a broad range of teas, fruit teas and herbal concoctions widely on offer.
Nowadays, you may associate coffee shops with the Netherlands but you are just as likely to be offered tea. Don’t worry if you order tea and a glass or porcelain beaker of boiling water is brought to your table, it’ll be followed swiftly by a selection box of teabags in all flavours imaginable, so that you can choose and then steep your bag (be it a dusty one or not) to your own liking. But if you are partial to the white stuff in your tea, you’ll have to make a special request as the Dutch tend to drink their tea weak and black.
SWEDEN, NORWAY AND DENMARK
Chaikhanna teashop, Gamla Stan, Stockholm, Sweden.
It’s difficult to tell when tea drinking began but it seems that the Vikings drank tea (whether it was out of their helmets or not is another matter). It was likely to be a herbal concoction made from angelica, birch and moss. These days Northern European countries have a predominant culture of coffee drinking, but tea is now really catching on in the numerous coffee shops that can be found in the Nordic countries. Tea, particularly green teas, and herbal infusions are seen as a more relaxing and healthy alternative to coffee. Large ‘tins’ of tea adorn the walls of many coffee shops and teas are generally served in glasses to show off the lovely colours of the various blends. No milk required.
In Sweden, there is a culture of social coffee breaks known as ‘fika’ where people stop work or whatever else they’re doing to gather to have nibbles and coffee – but tea is always an option! Fika is both a verb and a noun as it’s so embedded in their culture.
GRAB A TEA.
AMSTERDAM, COPENHAGEN & BRUSSELS
Keizersgracht 465, 1017 DK Amsterdam
With its English name, it’s not surprising that Greenwoods was created to be the Netherlands capital’s first full-on English tearoom, and after its instant success with the locals and tourists alike, it has been something of an institution ever since. They offer a fantastic selection of premium loose-leaf teas from Van Geels & Co as well as a selection of superb Grand Cru loose-leaf teas from De Eenhorn – there really is something for everyone. The tearoom itself is gorgeously designed and carefully furnished to create the most relaxing atmosphere possible. Whether you’re popping in to fuel up for a long day of exploring (we say, go for the eggs Benedict!) or to seek a few moments of solace it really is a treasured spot and definitely worth a visit, or two. In fact, you can even rent the apartment upstairs!
FORMOCHA PREMIUM T
wine, and cinnamon into a saucepan over medium heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
6 Remove the nut roast from the oven and turn out onto a serving plate. Garnish with thyme sprigs and serve.
Recipe from Christmas Recipes & Crafts
Scallops with Pea Purée
FROZEN PEAS AND FRESH SCALLOPS TOGETHER PACK A POWERFUL PROTEIN PUNCH IN THIS TEMPTING LIGHT LUNCH OR DINNER.
3⅓ cups frozen peas
⅓ cup coarsely chopped fresh mint leaves
1¼ sticks plus 1 tablespoon butter
12 fat scallops, roes attached, if possible, and removed from their shells
salt and pepper, optional
1 Bring a large saucepan of water to a boil, then add the peas. Bring back to a boil and simmer for 3 minutes. Drain the peas, then put them into a food processor or blender with the mint, 1 stick of the butter and salt, if using.
2 Process to a smooth purée, adding a little hot water if the mixture needs loosening. Cover and keep warm.
3 Pat the scallops dry, then season with salt and pepper, if using. Put a large skillet over high heat and add the remaining butter. When the butter starts to smoke, add the scallops and sear for 1-2 minutes on each side. They should be brown and crisp on the outside but light and moist in the middle. Remove the pan from the heat.
4 Spread a spoonful of pea purée on each of four plates and place three scallops on top of each. Serve immediately.
Recipe from Natural
Cornish Game Hens Stuffed with Spiced Sour Cherries
FOR A TRULY TASTY TWIST ON A CLASSIC, TRY THESE SOPHISTICATED STUFFED ROASTED BIRDS. SERVED ON A LARGE PLATTER TO IMPRESS, EVERYONE THEN GETS TO ENJOY THEIR OWN WHOLE BIRD, SPRINKLED WITH A SPLENDID SPICED FRUIT-NUT MIXTURE.
3 garlic cloves, finely chopped
1 red chile, seeded and finely chopped
3 onions, finely sliced
2 tablespoons coriander seeds
2 teaspoons ground cinnamon
2 teaspoons ground allspice
juice and zest of 2 lemons
4 bay leaves
⅔ cup dried sour cherries
⅔ cup dried cranberries
⅔ cup pistachio nuts
2 tablespoons extra virgin olive oil, plus extra for frying and drizzling
4 Cornish game hens
salt and pepper
roasted potatoes or a salad of peppery leaves, to serve
1 Preheat the oven to 350°F. Mix the garlic and chile with the onions. Use a mortar and pestle to crush the coriander seeds, then add to the garlic-and-onion mixture with the other ground spices. Add the lemon juice and zest and the bay leaves and mix everything together in a bowl with the dried fruits and nuts. Add the oil, mix well, and season with salt and pepper.
2 Stuff each hen with a generous amount of the stuffing. Heat a little oil in a Dutch oven or a heavy flameproof casserole dish. Season the hens on the outside with salt and pepper.
3 Put the hens into the Dutch oven and brown both breasts and the back. Transfer the Dutch oven to the preheated oven.
4 Roast the hens in the preheated oven for 30-35 minutes, or until the meat is tender, basting regularly with all the roasting juices. To check that the meat is ready, insert the tip of a small knife into the thickest part of the meat – check that there is no trace of pink and the juices run clear.
5 To serve, spoon the stuffing out of the hens and sprinkle it over the top of the birds. Drizzle with some olive oil to add an attractive shine. Serve the hens on a large platter surrounded by roasted potatoes or with a fresh salad of bitter and peppery leaves.
Recipe from The Weekend Cook
Traditional Roast Turkey
10-12-pound oven-ready turkey
1 garlic clove, finely chopped
½ cup red wine
6 tablespoons butter
seasonal vegetables, to serve
1½ cups white button mushrooms
1 onion, chopped
1 garlic clove, chopped
6 tablespoons butter
2 cups fresh bread crumbs
2 tablespoons finely chopped fresh sage
1 tablespoon lemon juice
salt and pepper
port & cranberry sauce
½ cup granulated sugar
1 cup port
2 cups fresh cranberries
1 Preheat the oven to 400°F.
2 To make the stuffing, clean and chop the mushrooms, put them in a saucepan with the onion, garlic, and butter, and cook for 3 minutes. Remove from the heat and stir in the remaining stuffing ingredients, including salt and pepper to taste. Rinse the turkey and pat dry with paper towels. Fill the neck end with stuffing and truss with string.
3 Put the turkey in a roasting pan. Rub the garlic over the bird and pour the wine over it. Add the butter and roast in the oven for 30 minutes. Baste, then reduce the temperature to 350°F and roast for an additional 40 minutes. Baste again and cover with aluminum foil. Roast for an additional 2 hours, basting regularly, or until a meat thermometer inserted into the thickest part of the meat