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By nanny ogg: leftover chicken
Thursday 20 November 10:39
my son gave me this recipe.
2 egg yolks beaten
8 fl. oz single cream
2 fl. oz sherry
2 tsp finely grated lemon rind
one and a half lb cooked chicken cut into small pieces.
put the egg yolks into a heatproof dish. Beat in the cream,sherry and lemon rind,put the bowl over a pan of waterand cook,stirring constantly, for about 3 mins or until sauce thickens slightly.
Arrange the chicken pieces in a serving dish and pour the sauce over them. Chill in the refrigerator for 30MINS before serving.
Enough for 4

By Bridget in Vancouver: make Ahead Christmas Dinner
Thursday 20 November 03:46
Saffron Sue: Are you out there? I am looking back to Jan 07 when I posted this problem and rec'd a landslide of replies. Well, the time is here at last. Reading through my threads, you said your mil had a wonderful recipe for sausage meat and stuffing balls. You would ask her the next time you saw her. Could you send it to me? I'm still in the same pickle I was back in January. Thanks, Bridget in Vancouver

By Dottie May: Chestnut Truffle Cake (7 Replies)
Tuesday 18 November 08:43
Saw the following recipe in the "Daily Mail". It said rich, gluten-free cake would be a perfet dinner party dessert and makes good use of seasonal chestnuts. Serves 6-8.
14 oz. Cooked Chestnuts
4 oz Caster Sugar
4 oz Butter, cjhopped into cubes
4oz Dark Chocolate, min. 70 per cent cocoa solids, broken into pieces.
3 tbsp Milk
1 tsp Vanilla extract
2 tbsp Cognac.
For the Topping:
1 tbsp Single Cream plus extra to serve
Icing Sugar to decorate.
Method:
Put chestnuts in food processor with sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk then heat gently stirring until they have melted to a smooth sauce. Stir in vanilla and cognac. Add to chestnut mix in the food processor then whiz until smooth. Line a lightly buttered small loaf tin with plastic wrap then pour in the chestnut truffle mix. Smooth the top then cover the tin with plastic wrap. Chill for 24 hours. To serve turn out the truffle cake on to a flat plate or board. Peel off the wrap, Gently melt the chocolate, butter and cream for the topping then spread over the top and sides of the cake. Return to the fridge to set. It will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with single cream poured around (cold vanilla custard is also good). Dottie Mayx

By Bollyknickers: Delias Christmas Book (6 Replies)
Saturday 15 November 13:08
I've just pulled out my much loved copy of Delias Christmas book. Its dog eared now and pages are splashed with memories of Christmasses past. Its very comforting, like an old friend! I've bought myself Nigellas Christmas book as an early present to myself but I just dont see it becominga favourite and an integral aprt of Christmas every year as Delias has done. Do any of you have much loved fave cook books that you bring out sometimes just to flick through, not even to follow a recipe from, just to read for the pure pleasure of reading?

By kizzie62: Tiramasu (3 Replies)
Wednesday 12 November 16:45
I am making a large tiramisu for Saturday, is it ok to make it on Friday night? I am a bit concerned as it has raw eggs in.

By rose88: Steaming Christmas Puddings (3 Replies)
Sunday 09 November 20:42
Hello, I've just made this years xmas cake and was looking into making Delia's xmas pud for the first time. I would be making two 1pint puddings and was wondering how I can steam these at the same time? Often what's on the top tier of the steamer doesn't cook as well and I don't want to use two pans!

By foodie from Luton, Bedfordshire.: Where do you buy your turkey/goose? (24 Replies)
Saturday 08 November 16:04
I order turkey for christmas and goose for new year from my local butcher and have never been disappointed. Wondering where you all get yours...foodie

By shawtask: Feeding Christmas cakes (7 Replies)
Thursday 06 November 18:02
Hi everyone,
Up till now I've chickened out of regularly feeding my cakes with brandy - I've just done it once or twice and then when we're eating them, I regret not doing it more assiduously. The problem is, I worry that the cake is going to disintegrate when I skewer holes in it and pour the brandy on: I have visions of trifle sponges in my head!! Am I right to worry? Is there a limit beyond which I shouldn't go? Advice and reassurance please! Thanks.

By shawtask: Christmas Cake and black treacle (5 Replies)
Wednesday 05 November 17:54
Am making my usual classic Delia and am wondering why the instruction on my tin of black treacle is so precise about the "best before" date. It tells me to "dispose on expiry". Why? Will it explode or degrade? Is it safe to use after the "best before" date? I only ever use it for this recipe, so at 1 dessertspoon per cake I never get through anything like a tin full before the dreaded cut-off date. Seems like an awful waste...

By Sam, worthing west sussex, uk: Delia's Creole Cake (5 Replies)
Tuesday 04 November 14:21
from Christmas p 18. I have a query, regarding the "topping" for this cake.

By JMO: Thanksgiving (4 Replies)
Monday 03 November 17:33
Hi everyone
I am having a Thanksgiving meal for friends this year. Although I am from the UK it is something I have always wanted to do. Any suggestions as to what I should cook please?

By wino: spiced pears (3 Replies)
Saturday 01 November 11:06
hello weve just made spiced pears for people for xmas and we're not sure how they are supposed to eat it - it says that it should be served with cold meats can it also be a desert?? Help please...

By topkat: Mincemeat (7 Replies)
Saturday 01 November 10:55
Hi,
Can i replace the brandy in delias recipe with whisky? my family are not brandy fans and living north of the border whisky might be more appropriate.

By Flapjack

Trad Christmas dinner for 10... ! (9 Replies)
Friday 31 October 00:45

Last year I invited ten friends over for a roast turkey dinner - I had to borrow a second dining table but we had a great night! I want to do the same this year but avoid the fuss/mess of last minute cooking of all the vegetables.

So much steam was generated in the oven from all those roast potatoes they took AGES to brown/crisp and cook properly.

Any suggestions for an all-in-one vegetable dish with all the festive flavours (parsnips, etc) but no fuss? and especially a potato dish for so many people which won't make me stressed or delayed at the last minute - I didn't want to attempt roast potatoes for so many people again!

By Grimbal

timing of Xmas cake baking - reassurance required please! (5 Replies)
Tuesday 28 October 14:52

Hi,
I made my Christmas cake on the first weekend of October. I've now been reading lots of posts about making the cakes now or in November. Did I make mine too soon please ?

Liz

By tracey: Toffee Apples (4 Replies)
Monday 27 October 16:28
Does anyone have a recipe for toffee apples. The ones I have made in the past (ie melting caramel candy) just end up in a pile on the baking tray. I want the lovely glossy sticky kind you get at a fair.
Happy Halloween!

By tracey: Christmas cakes (1 Reply)
Monday 27 October 12:45
I simply adore Delia's last minute Mincemeat Christmas Cake (page 23 of her Christmas book) but want to know if it has to be a last minute approach - how early can I make it in order to feed it and give as a gift?

By pinkcatlady: halloween (4 Replies)
Thursday 23 October 07:52
i am a catering manager in a factory serving mainly men, need a few ideas for cheap and cheerful main course.
Any suggestions appreciated. Thanks

By Janice, USA: Preserving ginger root (1 Reply)
Saturday 18 October 19:47
I had asked someone about this on a recent thread which I now cannot find. Can anyone advise me how to preserve ginger in crystalized, stem, etc I love ginger in any form, but can buy only root ginger here. Luckily it is easily available and not expensive, so if I only know how to transform it into delicious stem or crystalized, my life would be complete!

By foodie from Luton, Bedfordshire.: Goodhousekeeping... (6 Replies)
Friday 17 October 12:28
...Christmas mag. A good one this year, got it from Smith's the other day. Yes maybe a tad early but fancied a read of it... do you keep your christmas mags or 'recycle after it.'s over? I tend to put it in recycle bin or pass it on....foodie.

By jakob1978

Substitute for Almonds in Delia's Xmas cake (6 Replies)
Thursday 16 October 21:55

I'd like to make a christmas cake using Delia's recipe, but my mother has a nut allergy. Being fairly new/amateur to baking, does anyone have advice on what i can substitute for almonds (more dried fruit?), or can i just leave them out and stick to the rest of the recipe.

many thanks

By Three olive martini

Canadian thanksgiving (3 Replies)
Tuesday 14 October 20:09

Hey lovely people,

I'm going to my first Canadian thanksgiving dinner on Saturday.

I'd like to take my host a gift - food or arts & crafty - and wasn't sure what would be good.

I've done a bit of a google and gather it has more of a harvest focus than US thanksgiving, and I found an enticing looking cran-apple pie, but was wondering whether any of you clever lot have other ideas.

Many thanks!

Martini xx

By MARGARET JANE: CHRISTMAS CAKE (4 Replies)
Monday 13 October 15:36
For years I have used The Rich Cake recipe in 'Delia's Complete Cookery Course' for my Christmas cake. Always reliable, a great success and beautifully moist. Last year I forgot to get the candied peel. I was half way through the preparation, so risked adding a good dollup of homemade marmalade (Delia - of course). The result was an even moister cake and very tasty too. This year I have done the same intentionally - so if you do forget the candied peel - reach for the marmalade jar. Good baking everyone.

By Anushka

Christmas cake (5 Replies)
Sunday 12 October 15:05

My cake is in the oven baking nice and slow. But I've run out of greaseproof paper. Is it OK if I wrap the cooled cake in a clean tea-towel?

Anushka

By nanny ogg: chicken curry ( slow cooker ) for jo (6 Replies)
Saturday 04 October 14:40
8 chicken thighs, skinned and boned
salt and freshly ground black pepper
1 onion finely chopped
1 garlic clove, crushed
3 tbsp sultanas
2 tbsp curry paste
2 tbsp plain flour
Quarter of a pint chicken stock
2 tbsp oil
(1) heat oil in frying pan, lightly brown chicken on all sides. Remove from the pan with a slotted spoon, put into slow cooker, season with salt/pepper
(2) add the onion and garlic to the frying pan and cook for about 5 mins, stirring, without browning.
(3) stir in the sultanas, curry paste and flour, gradually stir in the stock. Bring to the boil, stirring, pour into slow cooker.
(4) cover and cook for 6-8 hours on LOW.
this is good served with naan bread and spicy indian chutneys
{B-)