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Tom's festive feeds are real crowd pleasers... Wondering how to feed lots of hungry mouths over Christmas? MARION McMULLEN finds out how top chef Tom Kerridge copes with big festive servings.


ELEBRITY chef Tom Kerridge says being organised is key when cooking for large groups of people.

CThe BBC presenter and chef-owner of The Hand & Flowers, The Coach and The Butcher's Tap in Marlow, Buckinghamshire says: "Team Tom Kerridge do lots of bespoke pop-up events throughout the year.

"We bring our style of food to loads more people than you could fit in all three of my pubs, and they often all need serving at the same time.

"The secret to feeding large groups while still maintaining my exacting standards is to choose dishes that can be made ahead and are easy to serve.

"The same applies to feeding a crowd of people at Christmas. Nothing is easier to serve than a slice of loaf, so here I've made different loaf-tin recipes for different Christmas events, all of which are easy to make, serve and transport."

Tom adds: "My mum famously used to make a roast out of sausage meat because it was cheaper than a prime joint but just as tasty - if not even more so.

"Christmas Lunch Loaf is my festive version. It combines all the meaty bits of Christmas dinner: every mouthful tastes like the last few bites, when everything comes together.

"Does it replace a whole turkey on Christmas day? That's up to you, but just like my mum's sausage roast, this loaf tastes every bit as good, and is cheaper and easier to prep and serve."

Tom says his Last-minute Christmas Loaf Cake is also one of his go-to festive cake recipes.

"It tastes just as good when made on Christmas Eve as if it had been made in November and stashed for a month.

"The decoration is up to you, but I like to keep it simple with nothing more than a snow shower of icing sugar."

| Good Food contributing editor Tom Kerridge's latest book, Tom Kerridge's Dopamine Diet, below, (PS20, Absolute Press), is out now. For the feature in full, see the Christmas issue of BBC Good Food (bottom right), out now.

A piece cake of LAST-MINUTE CHRISTMAS LOAF CAKE (SERVES 10) INGREDIENTS 200g raisins and sultanas 50g sour cherries 100g dried figs, chopped 150g mixed peel 1 orange, zested and juiced 250ml brandy 115g butter, plus extra melted for the tin 115g muscovado sugar 4 eggs, beaten 120g self-raising flour 1tsp baking powder 60g brioche crumbs 40g chopped pecans and pistachios 1/2tsp ground mace 1/2tsp ground cinnamon Icing sugar, to serve (optional) METHOD 1. Tip the fruit and peel into a bowl with the orange juice and zest and 150ml of the brandy. 2. Stir well, then leave in a warm place for two hours for the fruit to plump up.

3. Heat oven to 170degC/150degC fan/gas 4. 4. Brush a 900g loaf tin with the melted butter, then line with baking parchment. 5. Beat the muscovado sugar and butter until light and fluffy, then add the eggs one at a time. 6. Mix in the fruit and the rest of the ingredients except for the remaining brandy and icing sugar.

7. Spoon the mixture into the loaf tin, put the tin in a deep tray and bake for one hour 15 minutes to one hour 30 minutes or until a skewer prodded in comes out clean. 8. Remove from the oven and immediately pour over the brandy (this makes it easier for the cake to soak it up).

9. Leave to cool, then dust with icing sugar, if using.

your use (tin) loaf CHRISTMAS LUNCH LOAF (SERVES 12) INGREDIENTS 3 onions, finely chopped 50g butter, plus extra for the tin 700g turkey mince 500g pork mince 250g smoked streaky bacon, finely chopped 70ml port 200g vacuumpacked chestnuts, roughly chopped 100g dried cranberries 1 orange, zested 1tsp thyme leaves 5 sage leaves, finely chopped 2 garlic cloves, crushed 80g rye crackers (like Ryvita), whizzed to a crumb, or dried breadcrumbs Trimmings, gravy and bread sauce, to serve METHOD 1. Fry the onions in the butter for 15-20 minutes until golden and softened.

2. Butter a 900g loaf tin and put in the fridge to chill. 3. Heat oven to 200degC/180degC fan/gas 6. Combine all the ingredients in a large mixing bowl, and work everything together to form a large meatball.

4. Remove the tin from the fridge and transfer the mixture to it - it will look like a lot, but should all fit if you pack it in.

5. Use a spatula to shape the top, so that it resembles a loaf of bread. 6. Cover with foil, then bake for an hour, or until the loaf reaches 70degC on a meat thermometer. 7. Heat grill to medium, then grill the loaf for five to minutes until golden on top. Leave to rest in the tin for 20 minutes, then carefully tip the loaf onto a carving board or platter.

Serve in slices with the usual trimmings, gravy and bread sauce.

Paul Hollywood'S MARVELLOUS MINCE PIES For a homemade festive treat, give the Great British Bake Off judge's recipe a go INGREDIENTS 1 large jar mincemeat (about 600g) 2 satsumas, segmented 1 apple, finely chopped Zest 1 lemon Little icing sugar, for dusting For the pastry: 375g plain flour 260g unsalted butter, softened 125g caster sugar, plus extra for sprinkling 1 large egg, plus 1 beaten egg for glazing Paul METHOD 1. Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg and mix together.

2. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 minutes. 3. Scoop the mincemeat into a bowl and add the satsumas, apple and zest. 4. Heat oven to 220degC/200degC fan/gas 7. 5. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays.

Hollywood 6. Put 11/2 tablespoons of mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops. 7. Bake mince pies for 15-20 minutes until golden brown. 8. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve. | FOR more visit
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Title Annotation:Features
Publication:Manchester Evening News (Manchester, United Kingdom)
Date:Dec 23, 2017
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