A Festive Menu

In need for last minute inspiration for a Christmas menu that will make everyone happy? Don't worry, I've got you covered.

I am sure you have done your homework diligently. You have planned the big day’s feast in detail, months ahead. You have systematically written down every single ingredient you’ll need for your 8 courses feast, and have secured everything well ahead of time.

But.

If there is anyone out there who is a little bit like me, and you are finding yourself frantically browsing your cookbooks in search of inspiration… I have pulled together some of my most popular recipes to create an Italian-inspired Festive menu that will definitely put a smile on everyone’s faces!

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Antipasti

Goat Cheese, Figs & Honey Crostini

Prep time: 10 mins 

Ingredients:

4 Figs, mature
1 block Goat cheese log, medium/soft
1 spring Lemon thyme
1 pinch Flaky sea salt
1 pinch Black pepper
1 tbsp Runny honey
1 pack Cheese crackers

Method

1. Slice the goat cheese in roundels and place each piece on a cheese cracker.

2. Wash the figs and slice them horizontally into disks. Place them on top of the cheese.

3. Drizzle some honey; add a pinch of flaky salt on each crostino, and sprinkle with black pepper.

4. Garnish with lem on thyme springs.

Caponata with roasted Delica & Burrata

Serves 4
Prep time: 40 mins
Cooking time: 40 mins

Ingredients

½ Delica pumpkin
1 tsp Smoked paprika
1 Burrata
1 Aubergine (large)
2 Celery stalks 
1 White onion
400 gr Tomato puree 
40 gr Capers, rinsed
60 gr Green olives, pitted & halved
40 gr Pine nuts, toasted
1 tbsp White wine vinegar
1 tbsp Sugar
1 tbsp Tomato concentrate 
handful Parsley, finely chopped

Method

1. Cut the pumpkin into thick half moons (approx 2cm), skin on. Discard the seeds and lay the slices on a baking tray.

2. In a small bowl, mix the smoked paprika with 4 tbsp of olive oil. Brush onto the pumpkin slices.

3. Cook in the oven at 180°C fan for approx. 30-40 mins, until both the skin and flesh of the pumpkin are soft. Take care to turn the slices mid-way through and brush again with the paprika infused oil. 

4. Slice the aubergine in half lengthways, then into 2cm chunks. Mix them in a bowl with coarse sea salt and let them sweat for at least half an hour.

5. Rinse the aubergines thoroughly and pat them dry. Toss them in a bowl with abundant olive oil, then place on a roasting tray at 180° until golden on the surface and soft inside (approx 20-30 mins).

6. Cut the celery into 5mm slices. Parboil in water for 5 mins, drain
   and set aside.

7. Slice the onion and lightly fry it in a deep-sided pan, with a splash of olive oil. Reduce the heat to low and cover with the lid. Cook for 10 mins, until the onions become soft and translucent.

8. Add the celery, green olives, capers and tomato puree to the pan. Let it cook for 15 mins.

9. In a small bowl, mix the tomato concentrate, sugar and vinegar. Add the mixture to the pan and let it cook for another 5 mins.

10. Once the aubergines are ready, add them to the pan, stir well and leave to cool. Add the toasted pine nuts and chopped parsley.

11. Caponata is best enjoyed tepid or cold, and tastes even better the day after! Serve with the roasted pumpkin slices and the fresh burrata. Garnish with a sprinkle of pine nuts and chopped parsley.

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Mains

Orange Spiced Roast Chicken

Serves 4
Prep time: 15 mins
Cooking time: 1 hr 20 mins

Ingredients

1.7 kg Whole Chicken
3 Oranges
1 Garlic head
2 Onions 
1 Cinnamon Stick
1 tsp Cloves
4 Star anise
300 gr Butter
1 tbsp Maple Syrup
1 bunch Fresh rosemary 
1 bunch Lemon Thyme
1 tbsp Flour

Method

1. Preheat the oven to 200°C.

2. Make sure the chicken is at room temperature; pat the skin dry using kitchen paper: this will make the skin go extra crispy.

3. Finely chop half of your fresh herbs. On a shallow plate, rub together the zest of one orange with a generous pinch of salt and the finely chopped herbs, to release all their essential oils.

4. Cut two slices of 100gr of cold butter and coat them with the zesty-herby mixture on both sides.

5. Using your fingers, gently separate the skin of the breasts from the flesh, creating two pockets on either side.

6. Insert the two slices of butter in each pocket. Rub the remaining mixture all over the chicken.

7. Prick the zested orange with the cloves, and insert it in the main cavity of the chicken together with the cinnamon stick and one star anise.

8. Cut the remaining two oranges into 1 cm thick slices.

9. Arrange the orange slices around the chicken, using kitchen twine to hold them together. Add the remaining star anises and fresh herbs springs for decoration in between the orange slices.

10. Peel and quarter the onions, and lay them on a baking tray together with the whole garlic head. Lay the chicken on top.

11. Cover the chicken tray in tin foil and roast for 1 hour.

12. To make the glaze, melt the remaining butter in a pan. 

13. When the butter starts to brown, add the maple syrup and let
    it cook for another minute.

14. Remove the chicken from the oven, remove the foil and brush the glaze all over. Return the chicken to the oven and let it cook for another 20 mins, or until the juices run clear.

15. Leave the chicken to rest for 15 mins before serving.

16. Whilst the chicken rests, you can make gravy by collecting the cooking juices and onions in the same pan you used for the glaze. Slightly mash them together and add the flour. Let it cook for a few minutes, stirring regularly until thickened. Sieve and serve with the chicken.

or

Beef Bourguignon Mini Pies

Serves 6
Prep time: 40 mins + chilling
Cooking time: 3 hrs + 40 mins

Ingredients / Filling

800 g Beef chuck
1 Onion
1 Carrot
1 Celery stick
4  Garlic cloves
1 tbsp Butter
2 tbsp Olive oil
2 tbsp Flour
2 tbsp Tomato paste
750 ml  Red wine
350 ml Water
2 Bay leaves
4/5 Springs of thyme

Ingredients / Pastry

450g White flour
250g Cold butter
50g Grated Parmigiano
100ml Ice cold water
1 tsp Dried sage
1 tsp Dried rosemary
1 Pinch of salt
1 Egg yolk
1 tbsp Sesame seeds

Method / Filling

1. Preheat the oven to 160°C fan. Season the beef. Peel & finely chop the onion, carrot, celery stick & garlic to make soffritto.

2. Put your dutch oven on high heat and add the butter & olive oil.

3. Sear the meat chunks on each side until golden brown, working in two batches. Transfer each piece to a plate when ready.

4. Lower the heat to medium and cook the soffritto until softened and golden (roughly 10 minutes).

5. Return the meat to the pan. 

6. Sprinkle the flour all over and stir.Add the wine and water, scraping the bottom of the pan. Season, add the leaves and bring to a boil.

7. Transfer to the oven with the lid on. Cook this way for 3 hours, stirring the meat halfway through and leaving the lid slightly ajar for the remaining 1½ hrs.

8. Remove the thyme and bay leaves and use two forks to finely shred the meat. 

9. Leave to cool in the oven, better if overnight.

10. Ps. Save the juices to make a delicious gravy! Fry some thinly sliced onions in a pan with a little olive oil, dust them with a spoonful of flour, stir, then add the juices and let it simmer until it has a viscous consistency.

Method / Pastry

1. Mix the flour with the cold diced butter in a large bowl. Rub in with your fingertips until the mixture resembles sand. 

2. Incorporate the Parmigiano, salt and dried herbs into the mixture.Add the cold water little by little and mix together. 

3. Start kneading, taking care not to overwork the dough. Cover
   it so it's airtight and refrigerate for 20 mins.

4. Prepare a 6 holes muffin tin by greasing the holes and dusting a fine layer of flour all over, to prevent the pies from sticking.

5. Take 2/3 of the dough out of the fridge and roll it out onto a lightly floured worktop.

6. Cut out six discs using a small bowl or mug, so they are slightly bigger than the muffin holes. 

7. Line each hole with a disk, using your fingertips to make the pastry adhere evenly and working your way up to the edges. Pierce the base using the tips of a fork.

8. Let the bases cool down in the fridge for 40 mins. 

9. Spoon the shredded meat into the cups, leaving a little gap between the filling and the edge.

10. Roll the remaining 1/3 of the dough and cut out 6 disks, roughly the same size as the muffin holes.

11. Brush some egg wash over the edges and delicately place the lids on the pies, lightly pressing down on the edges to seal them. 

12. Brush the remaining egg wash on the lids and sprinkle some sesame seeds on top. 

13. Using a wooden stick, pierce the centre of each lid to create a little hole for the steam to escape.

14. Refrigerate the pies for another 30/40 mins.

15. Preheat the oven at 180°C (fan).Cook the pies for 40 mins, covering them with tin foil if they start browning too quickly.

16. Leave the pies to cool for 5 mins before delicately extracting them.

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Dessert

Tiramisù

Serves 8–10
Prep time: 30 mins
Chill time: 8 hrs

Ingredients:

400 gr Savoiardi (better if Vicenzovo)
5 Medium eggs (super fresh)
500 gr Mascarpone
120 gr Caster Sugar
8 Single shot espresso, cold
1tbsp Vanilla extract
40 ml Dark Rum (or Marsala)
2 tbsp Unsweetened Cocoa powder
1 Lemon (juice)

Method:

1. Take the eggs out of the fridge 1 hour before using them and the mascarpone 15 minutes before, to let it soften. Drain the excess water.

2. Prepare the coffee in advance. Pour it into a wide shallow dish together with the dark rum and leave it to cool down.

3. Carefully divide the egg whites and yolks into two separate large bowls, making sure there is no yolk contamination in the whites, or else they won't whip properly. 

4. Add the sugar and vanilla extract to the egg yolks. Using an electric mixer, whisk for a few minutes until the eggs reach a very pale, almost white shade of yellow.

5. Gently incorporate the mascarpone until you obtain a smooth and silky cream. 

6. Add a couple of lemon drops to the egg whites. This will help the whipping process, and also to take off that "eggy flavour" edge. 

7. Whip the egg whites until stiff – you should be able to turn the bowl upside down without dropping its contents!

8. Using a spatula, gently fold the whipped egg whites into the cream little by little, using circular movements from the bottom to the top. It should have a light and airy consistency.

9. Prepare a large rectangular oven dish by spreading a thin layer of cream at the bottom.

10. Briefly dip each Savoiardo in the coffee and rum mixture, on both sides. Lay them down as you go on the dish, making sure the curved side of the Savoiardo faces up. Pack them tightly against each other to create a solid layer.

11. Once you have filled the dish with the first layer, spoon half of the cream over, smoothing it down with a spatula till all the savoiardi are covered.

12. Using a fine mesh sieve, dust the chocolate powder evenly over the cream, then repeat steps 10 and 11. Remember to leave the top layer of cream undusted!

13. Leave the Tiramisù in the fridge for at least 8 hrs before serving, allowing all of the flavours to merge and intensify.

14. Just before serving, dust the remaining cocoa powder evenly on the top. 

I hope you found something to tickle your tastebuds in there. And if this email reaches you too late, you could always save this menu for New Year’s Eve (or any big celebration for that matter!)

But ultimately, whether you are cooking up a storm or having beans on toast, what truly matters is not what will be on your table, but the people gathered around it.

I wish you the very best for these holidays, and thank you for your support this year.

With love,

Martina