#RSGEATS: ANNA BARNETT’S FESTIVE RECIPES

We’re all foodies here at Rockett St George! There’s never a day when our make-shift food trolley isn’t piled high with baked goods, cheese and crumpets! It’s clear that we appreciate good food! So, on the search for our next food craze we stumbled across Anna Barnett Cooks food blog – and it’s to drool for!anna-barnett

Anna has a dish for everyone – gluten free, sugar free, vegan – you name it and she’s got the recipes! With just over a week left until Christmas, we decided to pick our favourite festive dishes for you to use to create your most extravagent Christmas meal yet!


STARTER: CELERIAC STEAK STACK WITH WILTED CHARD, HAZELNUTS, FIGS & STILTON

celeriac-stack-web-1-e1458311802884For starters think indulgence. On Christmas day you should go big and so a steak salad embellished with chard, hazelnuts and stilton is the ideal extravagent starter!

You will need …

  • 1 Medium Celeriac – Peeled and cut into 1.5cm/ 1inch thick slices
  • Zest of 1 lemon, plus juice
  • Generous glug of rapeseed oil
  • Sprinkle of sea salt flakes
  • 1 Tsp pink pepper corns – Lightly crushed
  • 1 Large bunch of fresh chard
  • 6 Figs – Cut into quarters
  • 1 Large spring onions – Finely sliced
  • 250g Stilton (vegetarian) /Pico Bleu /Gorgonzola
  • Extra drizzle of extra virgin rapeseed oil
  • Squeeze of lemon juice
  • Sprinkle of sea salt flakes

To make … 

Begin by preheating the oven to 200 degrees Celsius and peel and slice the celeriac as listed. Next place on a baking tray, sprinkle over lemon zest and add juice, then add seasoning and cover with foil and roast for 20 minutes. Remove foil and continue to roast for another ten minutes or until soft but crispy.

Prepare all other ingredients as noted.

Once you’ve roughly chopped the chard into thin strips add to a hot frying pan with a good glug of oil and seasoning, cooking over a medium to high heat for 1-2 minutes or for just long enough for the chard to wilt slightly.

This dish is best served on a large sharing platter where you can lay out the celeriac steaks one end and add the chard to the other, along with the figs, crumbled blue cheese, walnuts and spring onions. Serve straight away with an extra drizzle of oil and seasoning.


 MAIN COURSE: CHICKEN, SAGE WILD RICE & PICKLED RED CABBAGE

anna-barnett-cooks-recipeFor the main course, we think Anna’s Chicken, SAGE Wild rice & pickled red cabbage is an absolute winner! Succulent, delicious and oh so scrummy, this dish requires a little preparation, but ohh is it worth it!

You will need …

  • 1 x Medium – Large Chicken
  • Glug of oil
  • Bundle of thyme
  • Bunch of carrots – peeled
  • 1 red cabbage – finely shredded – a mandolin is ideal
  • ½ bottle of red wine
  • ½ pint red wine vinegar
  • A generous sprinkle of sea salt flakes and several turns of freshly ground black pepper
  • 3-star anise
  • 1 cinnamon stick
  • 1 tsp allspice berries – ground
  • 2 tbsp dark brown sugar
  • 350g wild rice
  • 2 pints chicken stock
  • Small bunch of sage leaves – removed from stalks
  • Glug of rapeseed oil
  • 5 figs – quartered
  • 1 bunch of greens – roughly torn or cut
  • Two large knobs of butter

chickenwild-rice-recipeTo cook…

Preheat oven to 190 degrees Celsius. Drizzle the chicken with oil then season with salt and place the bundle of thyme inside the chicken. Place the carrots around the chicken then roast for around 45 minutes to an hour depending on the size of the chicken. Pierce the thigh and ensure the juice runs clear to test it’s cooked through. Allow to rest for at least ten minutes prior to serving.

For the red cabbage combine all ingredients and place in a casserole dish, cover and bake for 20 minutes then give it a stir and place it back in the oven for another 20 minutes. Stir again and repeat until ready to serve.

Rinse the rice then cook as per instructions swapping out the water for chicken stock.

Shallow fry the sage leaves until crisp ensuring the oil is hot prior to adding the leaves. They should crisp up in 30 seconds or so.

Prepare figs ready to mix through the rice before serving.

For the green simply melt butter in a large frying pan add seasoning followed by the greens and allow to cook for a few minutes or until wilted.

Once the rice is cooked, stir in the pickled red cabbage, figs and finally sprinkle over the crispy sage leaves.

Either serve the chicken whole or remove the breasts and carve into slices with a large serving dish of buttered greens on the side.


DESSERT: COFFEE ICE CREAM FLOAT WITH TOASTED HAZELNUTS

coffee-ice-cream_anna-barnett

We always have room for pudding, especially when it’s Anna’s mouthwatering dishes. To finish off your Christmas Roast we’ve picked Coffee Ice Cream and toasted hazelnuts, light enough to avoid stuffing you silly, but still able to give you that sweet-tooth hit!

You will need … 

  • 65g good quality ground coffee
  • 1 vanilla pod – seeds scraped out
  • 450ml full-fat organic milk
  • 6 egg yolks (free range, organic)
  • 50g caster sugar
  • 65 dark muscovado sugar
  • 350ml organic double cream
  • 70g hazelnuts – lightly toasted then tossed in honey
  • Serve with a good cup of freshly brewed coffee

To make …

Begin by combining your ground coffee, milk and vanilla pod plus seeds in a saucepan. Cook over a medium heat for around 20 minutes but avoid bringing to the boil then allow to cool slightly.

Next whisk together your egg yolks and sugar ready to add the coffee mixture to. In order to make sure the coffee has no grains pass it through a very fine sieve or muslin then gradually add to your sugar and egg mix. Once combined place the bowl over a pan of boiling water (be sure to not let the bowl come into contact with the water) and cook until the custard begins to thicken, stirring the whole time. The aim is for the consistency to be thick enough to leave a slight coating on the back of your spoon. Once it’s thickened stir in the cream and pour into your ice cream maker, churning for around 50 minutes then place in the freezer for another hour. Alternatively, pour into a tray and churn it by hand with a spatula every hour freezing for a total of 3 hours.

Serve with your toasted and honey glazed hazelnuts plus a freshly brewed cup of coffee.

And et viola … A deliciously festive 3-course meal cooked to perfection!


For more recipes and cooking inspiration head over to Anna’s website.

 

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