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Ingredients:
1 whole turkey (about 4–5 kg)
2 tbsp olive oil
1 bunch fresh sage
2 oranges, zested and quartered
1 lemon, quartered
2 large onions, quartered
3 cloves garlic, smashed
100g butter, softened
Salt and pepper to taste
For the Stuffing:
200g butter
1 large onion, finely chopped
2 celery sticks, finely chopped
1 tsp dried thyme
200g fresh breadcrumbs
100g walnuts, roughly chopped
1 orange, zested
Salt and pepper to taste
Method:
Preheat the oven to 180°C (fan 160°C) or 350°F. Pat the turkey dry with paper towels. Rub the skin with olive oil, then season generously with salt and pepper.
Stuff the turkey cavity with fresh sage, orange quarters, lemon, onion, and garlic. These will add flavour as the turkey roasts.
In a large pan, melt the butter and sauté the onion and celery until softened for the stuffing. Add the thyme and cook for another minute. Stir in the breadcrumbs, walnuts, and orange zest, and season with salt and pepper.
Stuff the turkey with the mixture, securing the opening with toothpicks or string. Place the turkey on a roasting rack in a roasting tin.
Roast the turkey for around 2–2.5 hours, basting occasionally, until the skin is golden and the juices run clear when pierced. Let it rest for at least 20 minutes before carving.
A Christmas dinner isn’t complete without a rich and boozy Christmas pudding. This one is made with dried fruits soaked in brandy, and finished with a dramatic flaming brandy drizzle – perfect for impressing your guests!
Ingredients:
200g sultanas
100g raisins
100g currants
50g dried apricots, chopped
75g glacé cherries, halved
250ml brandy (or a mix of brandy and dark rum)
100g unsalted butter
100g dark brown sugar
2 large eggs
150g plain flour
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp baking powder
150g breadcrumbs
Zest of 1 lemon
100g chopped pecans
Pinch of salt
Method:
In a large bowl, combine all the dried fruits and pour over the brandy. Cover and leave to soak for at least 24 hours.
In a separate bowl, whisk together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Sift the flour, baking powder, spices, and salt together, then fold into the wet mixture along with the breadcrumbs, lemon zest, and soaked fruit (including any brandy left behind).
Stir in the pecans and mix until well combined.
Grease a 1.5-litre pudding basin and spoon the mixture in. Cover tightly with baking parchment and foil. Steam for 5–6 hours, checking occasionally and topping up the water in the steamer as necessary.
When ready to serve, reheat the pudding by steaming for an additional 1–2 hours. To flame, pour a little extra brandy over the pudding and ignite just before serving.
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This decadent Yule Log is perfect for dessert – a fluffy chocolate sponge filled with whipped cream and rolled into a festive log shape, all covered in rich, glossy ganache.
Ingredients:
For the sponge:
4 large eggs
100g caster sugar
75g plain flour
25g cocoa powder
1 tsp vanilla extract
Pinch of salt
For the filling:
300ml double cream
2 tbsp icing sugar
1 tsp vanilla extract
For the ganache:
200g dark chocolate (70% cocoa)
200ml double cream
2 tbsp golden syrup
Method:
Preheat the oven to 180°C (fan 160°C) or 350°F. Line a 23x33cm baking tray with parchment paper. Whisk the eggs and sugar together until thick and pale. Sift in the flour, cocoa, and salt, then gently fold into the egg mixture.
Pour the batter into the prepared tin and spread evenly. Bake for 10–12 minutes, until the sponge is firm to the touch. Turn out onto a clean tea towel dusted with icing sugar.
While still warm, carefully roll the sponge up in the towel, then leave to cool.
For the filling, whisk the double cream, icing sugar, and vanilla extract until stiff peaks form. Unroll the cooled sponge and spread with whipped cream, then re-roll gently.
To make the ganache, heat the cream in a small saucepan until it just begins to boil, then pour over the chopped chocolate and golden syrup. Stir until smooth and glossy.
To assemble the log, spread the ganache over the rolled sponge to create a log effect. Use a fork to mark the surface, then chill in the fridge for 30 minutes before serving.
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Mulled wine is the perfect drink to get you into the Christmas spirit. It’s fragrant, warm, and full of festive spices – an absolute must for chilly winter nights.
Ingredients:
1 bottle red wine (750ml)
2 cinnamon sticks
4 cloves
3 star anise
1 orange, sliced
2 tbsp honey or brown sugar (to taste)
50ml brandy (optional)
Method:
Pour the wine into a large saucepan. Add the cinnamon sticks, cloves, star anise, and orange slices. Heat gently over a low flame, stirring occasionally.
Once warmed through, stir in the honey or sugar until dissolved. For a stronger version, add brandy to taste.
Let the mulled wine simmer for 15–20 minutes, allowing the flavours to infuse.
Strain the mulled wine into glasses, discarding the spices, and serve warm.
A spokeswoman for Pearl Lemon Catering said: "We’re so happy to collaborate with you, and our chefs are excited to provide these delicious recipes. We hope these recipes will be delightful for your readers."
https://pearllemoncatering.com
We'd like to thank Pearl Lemon Catering for their help in sharing these gorgeous recipes with us.
Pearl Lemon offer corporate catering in the following locations: London, Paris, Helsinki, Brusells, Vienna, Stockholm, Amsterdam, Lisbon and Dublin, Ireland.
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