Hi, its Scott here and we are in December already doesn’t this year seem to have flown by but now we are in December I think we are safe to start talking about Christmas and more importantly thinking about what we are going to do with the lovely things we have grown for our Christmas dinner.
So, over the next three weeks on the run up to Christmas I thought I would share some of my favourite dishes to serve on the day along with some tips and tricks to help it all go smoothly.
Starting with a smoked bacon & chestnut butter for sprouts this butter can be made days or even weeks in advance and put in the freezer ready for use.
So, lets head to the kitchen and see how it’s made.
You will need.
200g cooked chestnuts chopped into small pieces you can buy cooked chestnuts in most supermarkets.
100g diced white onion.
200g smoked streaky bacon cut into lardons.
10g chopped fresh thyme.
375g butter @ room temperature.
In a saucepan with a splash of oil start frying the bacon on a medium heat and fry until crispy once the bacon is crispy remove the bacon and set aside and cool. Now in the same pan add the onions and thyme and cook until soft and a light brown then cool.
Now in a mixing bowl add the cooled bacon, onions and thyme along with the butter and chestnuts, season with salt and pepper and mix it all together.
Now take some baking paper and place the butter mixture in the middle to from a sausage and using the paper roll into something that resembles a Christmas cracker!
At this point you can store it in the fridge for a few days or put it in the freezer ready for use then when you are ready to use it you could roast the sprouts with the butter or boil the sprouts and melt the butter over them
And that’s the recipe done I hope you give this recipe a go this Christmas!