William Blue Dining Executive Chef, Jason Hannah, shared his Top 3 Christmas recipes to make sure we impress this year with some Christmas classics. The festive season is all about indulgence and bold flavours, and there is nothing like the following three simple recipes to complete your Christmas dinner spread. Enjoy and have a Merry Christmas from William Blue.
Mustard Ham Glaze
300g Hot English Mustard
200g fine diced onion
3 fresh bay leaf
Bring all ingredients to the boil, simmer for 15 minutes.
Strain your mixture and set aside to cool.
With a brush, glaze the ham every 10 minutes while you cook your ham at 160 degrees.
Vanilla Malt Anglaise
600ml of Milk
400ml thickened cream
180g caster sugar
1 vanilla bean pod, split and scraped
100g malt powder
Bring milk, malt powder, cream and vanilla to the boil.
In a separate bowl, cream together the yolks and sugar.
Add the vanilla mixture to the creamed yolks and sugar.
Return to pot and cook out to 75°C.
Strain and cool over ice.
1 cup plain flour
1 cup bread crumbs
Zest of 1 lemon
Zest of 1 orange
½ teaspoon of bi-carb
½ teaspoon of salt
60g nibbed almonds
250g seeded raisins
1 tsp mixed spice
½ tsp ground ginger
Macerate the fruit mixture. Ideally, this is 4-6 weeks but realistically, you might only have a 48-hour window- whatever time you have available is totally fine.
Cream the butter, zest and sugar together and then add in your eggs.
Sieve your bi-carb and flour, then add the salt and breadcrumbs.
Fold fruit mixture into your dry mix.
Add the mixture into a plastic nestle dariole mould(s).
Wrap the moulds in foil and steam for 45 minutes to 1 hour.