Cooker’s Pot

You’ll Need:

- 4 oz. ( 100g ) long grain rice
- half a pint (285 ml. ) chicken stock
- half a red pepper, deseeded, finely chopped
- pinch of turmeric
- one and a half ounces raisins
- 2 oz. ( 50g ) ham, chopped

Procedure:

1. Simmer rice and raisins in stock with turmeric for 30 minutes or till stock is nearly absorbed
2. Add the ham and pepper then cook for another 5 minutes
3. Divide into eight portions and serve

You’ll Need:

4 cups banana pudding
2 cups Cool Whip
6 bananas
1 box vanilla wafers - holiday colored

Procedure:

Mix together, spoon into a pretty clear glass dish and refrigerate.

You’ll Need:

3 egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Dash of salt
1 cup granulated sugar
1 pint spumoni or your favorite holiday ice cream
(eggnog ice cream is great for this also)
Graham cracker crumbs

Procedure:

Have egg whites at room temperature. Add vanilla extract, cream of tartar and salt. Beat until frothy. Gradually add sugar, a little at a time, beating until very stiff peaks form and sugar is dissolved. Cover cookie sheet with wax paper. Using large pastry bag with star tube, form 5 meringue bowls using 1/2 cup mixture for each. Bake at 275 degrees F for one hour. Let dry in oven for one additional hour. Fill cooled meringues with ice cream and sprinkle with graham cracker crumbs.

Makes 5 servings.

You’ll Need:

- 1 x 5lb. duck
- salt and pepper
- 2 tbsps. clear honey
- 4 tbsps duck stock

For the sauce

- 1 oz. plain flour
- 2 tbsp. duck fat from roasting tin
- 2 fl. oz.(50ml) port
- 1 orange, rind and juice
- 1 tbsp. redcurrant jelly
- salt and pepper
- half a pint (300ml) duck stock

Procedure:

1. Pre-heat the oven to 325F, Gas Mark 3, 170C
2. Wipe the duck inside and out and sprinkle with salt and pepper
3. Put the duck on a rack in a roasting tin and roast for 2 hours
4. Mix the honey and the 4 tbsps. of duck stock together
5. Prick the duck skin with a fork and brush in the honey mixture
6. Return the duck to the oven and cook for a further 30 minutes, or until the duck is cooked through
7. Meanwhile melt the duck fat in a pan, blend in the flour, and cook for one minute
8. Add the rest of the sauce ingredients and bring to the boil, stirring continuously
9. Reduce heat and simmer gently until the sauce is of a smooth consistency
10. Serve the sauce hot with the roast duck

You’ll Need:

- 1 bottle of Medoc
- 3 tbsps. Demerera sugar
- 4 tbsps rum
- 1 orange
- 10 cloves

Procedure:

1. Insert the cloves into the orange then bake in a pre-heated oven at 350F, Gas Mark 4, 180C for 30 minutes
2. Pour the wine into a saucepan and heat to near boiling point
3. Stir in the sugar and rum
4. Carefully float the orange on top of the wine and simmer for a few minutes
5. Transfer to a heat-proof punch bowl and serve while still hot

You’ll Need:

- 1lb (450g) strong plain flour
- 1tsp. salt
- 1tsp. Mixed spice
- 1tsp. Cinnamon
- 2oz ( 50g) hard margarine
- 1 sachet easy blend dried yeast
- 3oz (75g) sultanas
- 1oz (25g) chopped mixed peel
- 2oz (50g) caster sugar
- 8fl. oz (225ml) milk
- 1egg, beaten
- For crosses and glace- 1tbsp flour and 2tbsp sugar

Procedure:

1. Sift flour, salt and spices into a large bowl and rub in margarine
2. Mix in the yeast, sultanas, peel and sugar
3. Heat milk to hand temp. and whisk into egg before adding to flour mixture
4. Mix well
5. Turn dough on to a floured surface and knead for 10 mins or mix in electric mixer with dough hook for 5mins
6. Divide dough into 12 even pieces of about 3oz (75g) and form into balls
7. Arrange in a roasting tin leaving space for spreading although they will join up during baking
8. Cover with a tea towel and leave to prove in a warm place for about one and a half hours till doubled in bulk
9. To make crosses mix the flour with about one and a half tbsp. Water to make a thick batter
10. Fill piping bag ( with a round nozzle) and pipe a neat cross on each bun
11. Bake at 400F, Gas 6, 200C for 25 minutes
12. Pull away buns, split and serve plain or toasted with butter

You’ll Need:

- 16 chipolatas, cooked and cooled
- 1 beaten egg
- 1 x seven and a half ounce (212g) pkt. frozen puff pastry, thawed
- 2 tablespoons tomato ketchup
- milk or beaten egg to glaze

Procedure:

1. Pre-heat oven to 400F, Gas Mark 6, 200C
2. Roll out pastry to 12 inch (30cm) square
3. Spread pastry with tomato ketchup
4. Cut into 16 X 3 inch (seven and a half cm.) squares
5. Place a chipolata diagonally on each square of pastry
6. Roll up, sealing with beaten egg and secure overlap with half a wooden cocktail stick
7. Place on greased baking sheets and galze with beaten egg or milk
8. Bake in the pre-heated oven for 15 minutes, cool and remove cocktail sticks

You’ll Need:

- 16 fl. oz. (450 ml.) olive oil
- 4 oz. (125g) sugar
- 1 whole egg and 1 yolk
- 1 tbsp. ground cinnamon
- 4 tbsps brandy
- 4 oz. (125g) almonds, roasted and coarsely ground
- 1 lb. (450g) flour
- icing suagar for coating

Procedure:

1. Pour the olive oil into a large bowl and beat in the sugar
2. Add the eggs, almonds, cinnamon, almonds and brandy and beat again
3. Carefully add the flour until the dough is a soft consistency that will not stick to your hands
4. Divide the dough into pieces the size of a walnut and shape kourambiethes into rounds, oblongs and ovals
5. Place on an oiled baking sheet and bake in a pre-heated oven at 350F, Gas Mark 4, 180C for 15-20 minutes
6. Allow to cool a little then sift icing sugar over them, covering them completely

You’ll Need:

- 12 oz. (350g) strong plain flour
- 3 oz. (75g) caster sugar
- 3 oz. (75g) butter
- 1 tsp. Salt
- half a teaspoon of cinnamon
- 2 eggs, beaten
- 1 tbsp. Lemon marmalade
- half a tsp. Ground cardamom
- quarter pint (150 ml.) milk, warmed
- 2 tsps. Dried yeast
- grated rind of 1 lemon

Procedure:

1. Pre-heat oven to 400F, Gas Mark 6, 204C
2. Sieve the flour, spices, sugar and salt into a mixing bowl
3. Rub in the butter and stir in the yeast and lemon rind
4. Beat in the eggs and milk until and knead to form a soft dough
5. Place in a greased bowl, cover and leave in a warm place until it has doubled in size.
6. Knead again until smooth then divide into eight pieces
7. Shape into rolls, cut a cross on the tops and place on a baking sheet
8. Cover and leave until the rolls have doubled in size
9. Brush with egg wash then place in the oven for 15-20 minutes by when they should be a golden brown in colour
10. Warm the marmalade and brush over the tops of the rolls
11. Serve while still warm

You’ll Need:

- 8 oz. (225g) raisins
- 8 oz. (225g) fresh white breadcrumbs
- 8 oz. (225g) shredded suet
- 6 oz. (150g) currants
- 6 oz. (150g) sultanas
- 6 oz. (150g) mixed peel
- 6 oz. (150g) glace cherries, chopped
- 3 tablespoons of brandy
- quarter pint (140ml) stout
- 6 eggs, beaten
- quarter teaspoon of ground nutmeg
- 1 teaspoon of ground cinnamon
- 3 oz. (75g) flaked almonds
- butter, for greasing

Procedure:

1. Put the sultanas, raisins, peel, breadcrumbs, cinnamon, cherries, almonds, nutmeg, currants and suet into a large bowl and mix well
2. Add the stout, brandy and eggs and mix again
3. Grease 8 small bowls or teacups and divide the mixture between them
4. Cover each individual bowl or teacup with foil
5. Put the bowls or cups in a roasting tin and add enough water to come half way up the cups
6. Cook for 2 hours at 325F, Gas Mark 3, 170C
7. To freeze, cool seal and label, then use within 6 months
8. To serve now cook for a further 1 hour