Christmas Recipes

1. Ale Braised Carrots with Shallots
2. Pan Fried Turkey with Carrots, Lime, Ginger and Coriander
3. Lincolnshire Carrot Pudding

Ale Braised Carrots with Shallots : Serves 4

Ingredients

• 600g carrots
• 250g peeled shallots
• 3 celery stalks
• 3 tbsp olive oil
• 30g butter
• Sprig of thyme
• 2 cloves garlic
• 150ml ale
• 100ml tomato juice
• 1 tbsp soft brown sugar
• 250ml vegetable stock
• 1 tbsp chopped parsley
• Sea salt and black pepper

Directions

Peel the carrots and cut into 2cm rounds. Peel and halve the shallots. Cut the celery into 2cm baton lengths. Heat the olive oil in a large frying pan and add the butter. Put the celery and shallots on a low heat and season with the sea salt and black pepper. Add the sprig of thyme. Fry gently until lightly golden brown. (Approx. 5 mins) Add the carrots and garlic and let them fry for 2 - 3 minutes turning all the time. Add the ale, tomato juice sugar, stock and parsley and let it reduce as it cooks.

Pan Fried Turkey with Carrots, Lime, Ginger and Coriander : Serves 4

Ingredients

4 turkey escalopes, 125g each
250g carrots cut into small batons

Marinade:
1 clove garlic, finely chopped
1 tbsp ginger, finely chopped
2 tbsp dark soy sauce
2 tbsp vegetable or groundnut oil
1 tbsp sesame oil
Juice of 3 limes
1 tbsp sweet chilli sauce
2 tbsp chopped coriander
A little oil

Directions

Marinade the escalopes for 1 - 2 hours then fry them in a little oil. Season with salt and pepper. Stir fry the carrots in another pan and when they are soft add the chopped coriander and a little of the remaining marinade. Remove from the heat and keep warm. Add the carrots and marinade to the turkey and keep hot. When the escalopes are cooked serve them with carrots and mashed potato. Add some quick fried lime slices to garnish.

Lincolnshire Carrot Pudding

Overview

This is a really good and light Lincolnshire alternative to a traditional Christmas pudding, particularly if you're not one of those efficient cooks who has made their steamed puddings months in advance. And if you've forgotten all about the pudding, because you were so busy getting to grips with the turkey, this is absolutely ideal for saving the day!

Ingredients

• 100g plain flour
• 1/2 tsp bicarbonate of soda
• 1 tsp of mixed spice
• 100g suet
• 100g raisins
• 100g currants
• 100g potato, grated
• 100g carrots, grated
• 100g Demerara sugar
• 100g fine breadcrumbs
• 25g chopped glace cherries
• 1 large egg, beaten

Directions

Mix the flour, soda, spice well together. Add all the other ingredients except the egg, mix all ingredients well together and thoroughly. Then add the egg and bind well, if it is a little too stiff, add a little milk as well. Pour into a large greased pudding basin, leaving space at the top as the mixture will expand during cooking. Cover with a double layer of greaseproof paper and tie with string. Steam for 3 hours. Serves with loads of custard, brandy sauce or double cream.