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Roast Potatoes

Delicious crunchy roast potatoes are essential for any roast dinner

Crunchy Roast PotatoesServes 4
Preparation 20 mins
Cooking 55 mins
Per portion 194 kcals
8g fat (2.5g saturated)

680g (1½lb) potatoes, peeled
2 tbsp goose fat

1 Cut potatoes into quarters or leave whole if new.

2 Cook in boiling water for 5–7 minutes.

3 Drain. Shake in saucepan to roughen surface.

4 Heat goose fat in a roasting tin. Add potatoes and turn in tin until well coated.

5 Roast at 200°C (400°F) Mark 6 for 45 minutes or until crisp and golden, basting at least twice during that time.

Recipe taken from Dairy Book of Home Cookery

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Cranberry Sauce

Cranberry sauce is the perfect accompaniment  for duck, goose, game, turkey and lamb

Suitable for vegetarians
Suitable for freezing
Serves 6
Preparation 3 mins
Cooking 25 mins
Per portion 121 kcals,
0g fat (0g saturated)

175g (6oz) granulated sugar
225g (8oz) cranberries

1 Put 300ml (½ pint) water and sugar into a saucepan.

2 Heat slowly until sugar dissolves. Add cranberries.

3 Cook fairly quickly for 2–3 minutes or until skins pop open.

4 Reduce heat. Simmer gently for 10 minutes.

Recipe taken from Dairy Book of Home Cookery

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French-style Peas

When lettuce is crisp and young, it is deliciously sweet when very lightly cooked.

French-style PeasTime 20 minutes
Calories per portion 159 Kcal
Fat per portion 7g of which saturated 2.1g
Serves 2

Frozen peas 250g (9oz)
Smoked streaky bacon 2 rashers, trimmed and cut into thin strips
Leek 1, trimmed, split lengthways and finely shredded
Chicken stock 300ml (½ pint) Frozen peas 250g (9oz)
Little Gem lettuce 1, trimmed and finely shredded
Salt and freshly ground black pepper

1 Put the bacon and leek in a medium-sized saucepan and dry fry for 5 minutes until the leeks have softened.

2 Pour over the chicken stock, bring to the boil and then add the peas. Cover and cook for 5 minutes until tender.

3 Remove the lid and stir in the lettuce for 1 minute until just wilted. Season to taste.

Traditionally this dish is served with the cooking liquid, but you can drain the peas if you prefer. Ladle into a warm serving dish and serve while warm.

Cook’s tip
For a vegetarian version, omit the bacon, and cook the leek in a tablespoon of vegetable oil, and use vegetable stock instead of chicken.

Recipe taken from Good Food Fast Dairy Cookbook

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Tropical Christmas Puddings

Add a few rays of tropical sunshine to a traditional favourite

Tropical Christmas PuddingsMakes 8 Time 3½ hours
348 calories per pudding 4g fat of which 0.9g is saturated
Suitable for vegetarians
Suitable for freezing

Soft, pitted Agen prunes 200g (7oz), roughly chopped
Lemon and orange 1 of each, grated zest and juice
White or dark rum 4 tbsp
Soft dark brown sugar 50g (2oz)
Eggs 3, beaten Ready-to-eat dried apricots 110g (4oz), roughly chopped
Raisins and sultanas 150g (5oz) each
Freshly prepared mango and pineapple flesh 110g (4oz) of each, cut into 1cm (½in) cubes
Maraschino cherries 110g (4oz), drained and quartered
Wholemeal breadcrumbs 200g (7oz)
Pineapple slices 4, cut into wedges to serve, optional
Holly sprigs to decorate, optional

1 Grease 8 x 200ml (7fl oz) pudding moulds with butter and base line with baking paper. Cut 8 larger rounds from baking paper and foil for covering.

2 Put all ingredients except pineapple slices into a large bowl. Mix well, spoon into moulds and smooth tops. Place larger paper rounds on top and cover securely with foil.

3 Steam puddings for 2 hours and then for 45 minutes to reheat. When ready to serve, turn puddings out, decorate with holly sprigs and serve with pineapple slices, if using.

Cook’s tip
Puddings can be prepared 6-8 weeks before Christmas and then reheated on the day.

Recipe taken from Dairy Diary

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Brandy Butter

Brandy Butter

Perfect for Christmas puddings, mince pies, and baked and steamed fruit puddings!

Recipe taken from Dairy Book of Home Cookery.

CLICK HERE FOR RECIPE

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Chocolate Layer Cake

Perfect for birthday cakes or afternoon tea

Chocolate Layer CakeServes 8
Preparation 30 mins
Cooking 40 mins Per portion 430 kcals, 34g fat (19.1g saturated)
Suitable for freezing
Suitable for vegetarians

110g (4oz) self-raising flour
2 tbsp cocoa powder
110g (4oz) butter
110g (4oz) caster sugar
25g (1oz) golden syrup
½ tsp vanilla extract
2 eggs
4 tsp milk
200ml (7fl oz) double cream, whipped
Grated chocolate to decorate

1 Grease and line a two 18cm (7in) round sandwich tins. Sift flour twice with cocoa.

2 Cream butter, sugar, syrup and vanilla together until very pale, light and fluffy.

3 Beat in eggs, one at a time, adding 1 tbsp of sifted dry ingredients with each one. Fold in milk and remaining dry ingredients.

4 Transfer to prepared tins and smooth top. Bake at 180°C (350°F) Mark 4 for 20 minutes, or until springy to touch.

5 Turn out on to a wire rack, strip off paper and leave until cool.

6 Cut cake into 2 layers. Fill and cover top with whipped cream. Sprinkle with chocolate.

Recipe taken from The Dairy Book of Home Cookery

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