Steven Walpole's recipes
PUBLISHED: 11:24 13 January 2010 | UPDATED: 16:24 20 February 2013
Romford's award-winning celebrity chef, Steven Walpole's shares his modern twists on some traditional recipes
Stevens recipes with a difference
Christmas is renowned for its key flavours but they dont necessarily have to be eaten in traditional ways. So here are some quick and easy recipes to use up or be creative with Christmas food favourites.
CREAMED BRUSSEL SPROUT AND PANCETTA CIGARS WITH A CHESTNUT DIPPING SAUCE
80g of Brussel sprouts
40g of pancetta lardons or bacon (optional)
60ml of double cream
2 sheets of filo pastry flat
20g of butter
50g of chestnut puree or chopped chestnuts
1tsp of honey
80ml of natural yoghurt
1. Shred the brussel sprouts, then in a pan with some oil cook the pancetta and sprouts until cooked through and evenly coloured. Now add the cream and simmer for a few minutes.
2. Melt the butter in a small pan, making sure it does not burn. Cut the filo into four even-sized strips and brush
the edges with the butter.
3. Place a small amount of the sprout mix at one end and then fold and roll the pastry into a cigar shape.
4. Bake at 180C for about 6 to 8 minutes until golden.
5. Mix the remaining ingredients in a bowl and then
chill in the fridge.
BAKED GOATS CHEESE AND CRANBERRY TARTLET WITH WALNUT AND CLEMENTINE SAUCE
8 tartlet shells (can be bought in a supermarket)
50g of goats cheese
80ml of double cream
1tsp of chopped basil
80ml of cranberry sauce
10ml of balsamic syrup
50g of chopped walnuts
200ml of orange juice
4 clementines peeled, segmented
and then chopped in half
30g of honey
510g of cornflour
1. Whisk the double cream with the egg and basil. Nowcrumble the goats cheese into each of the tartlet cases.
Pour over the egg mix so that they are not filled to the top.
2. Bake at 140C until the egg is almost set, then remove and allow to cool.
3. Melt the cranberry sauce with the syrup. Boil to a very
sticky consistency. Remove from the heat and passoff any of the cranberries.
4. Fill the tartlets with the glaze and allow to set in the fridge.
5. For the sauce, warm the honey and orange juice in asaucepan and bring to the boil.
6. Add the orange segments and walnuts. Dilute thecornflour with a little water, then stir into the sauceuntil it reaches double-cream consistency. Allow to cool slightly before serving with the tarts.
CHRISTMAS PUDDING ICE CREAM
150ml of ready-made custard
150ml of double cream
125g of cooked or left-over Christmas pudding
If wanted a shot of Baileys, Tia Maria or Irish Creamliqueur can be added.
1. Whip the double cream in a bowl until it starts tothicken and the whisk leaves faint lines in the cream.
2. Fold in the custard and the liqueur if required.
3. Crumble or chop the Christmas pudding into smallpieces and stir into the custard mix.
4. Pour into a plastic tub or tray and place into a freezer.
5. Every 15 minutes, stir until almost set, then just leave.Once set, its ready to serve.
ROAST TURKEY AND VEGETABLE FRITTATA WITH TARRAGON
100g of roast turkey diced or shredded
(can be leg or breast or both)
100g of cooked vegetables and potatoes
(anything left from the Christmas dinner )
30ml of vegetable oil
1 onion, diced
1 tbsp of chopped parsley
80ml of double or single cream
100g of crme fraiche
2 tbsp of chopped tarragon
1. Heat a nonstick frying pan with the oil, then sautthe onion for a few minutes until golden brown. Addthe vegetables and turkey. Cook for a further fewminutes, stirring to mix ingredients.
2. In a bowl whisk the eggs, seasoning, cream andchopped parsley then pour over the cookedvegetables and turkey.
3. Stir in the egg mixture so that all the vegetables andturkey are covered and coated. Stir until starting toset, then flatten down and leave for a few minutes.
4. Remove from the heat and then place under the grillto allow the top to colour slightly. Allow to cool beforeturning out of the pan on to a chopping board. Cutinto bite-size pieces.
5. For the sauce: Simply stir the chopped tarragon andlemon juice into the crme fraiche and keep in thefridge until needed.
This can also be made using smoked salmon, prawns or any meat or fish. It would also work with cheese.
STOLLEN AND CRANBERRY BREAD AND BUTTER PUDDING
500g of Stollen cake (can have marzipan in)
100g of semi-dried cranberries or cranberry sauce
80g of un-salted butter
400ml of double cream
200ml of semi skimmed milk
120g of caster sugar
1 orange, zested
80g of apricot jam
80g of water
1. Slice the Stollen into even slices, 1 to 2cms thick.
2. Whisk the eggs and sugar together in a bowl, then add the orange zest, cream and milk. Let this stand for a few minutes.
3. Now take a small amount of the butter and brush thison the base and sides of a deep-sided ovenproof dish.
4. Spread the remaining butter over one side of each slice of Stollen.
5. Pour a small amount of cream mixture into the base of the dish then place a layer of Stollen and scatter someof the semi-dried cranberries on top. Pour over somemore cream mixture.
6. Repeat the process until the dish is full or all ingredients are used, then cover and allow to stand for 30 minutes, pushing the Stollen slices down lightly every 10 minutes so that the liquid absorbs.
7. Heat the oven to 180c then cook the pudding for 3035 minutes until set slightly. Remove and leave on the
side to cool.
8. Mix the water and apricot jam together and bring to theboil in a small pan. Allow to simmer for a few minutes.Then with a pastry brush, brush a layer of the jam overthe top of the pudding.
9. Serve with custard, cream or ice cream.