Ian Palmenter’s Consuming Passions in the early nineties (I was a grown up) is my first meaningful foodie-show memory and his Hungarian Ghoulash, which after turning vegetarian, is still a great success in my kitchen. I recall the delight and fun he inspired.
Apparently, Jamie Oliver tops the table of celebrity chefs who influence the way we cook. Personally, I’m a wannabee domestic goddess so Nigella’s never far from my thoughts. Sticking to our theme of ‘gingerbread inclusive’ recipes, and given that it’s still cold and a bit Christmassy in July, this week, we'd like to share a somewhat festive recipe from Nigella Lawson’s book Feast. (for vegetarians, this makes a really nice dish with marinated tempeh) Enjoy!
Gingerbread Stuffing
Preparation time: less than 30 mins Cooking time: 30 mins to 1 hour
Serves 8
Ingredients
3 tbsp butter
1 tbsp vegetable oil
500g/1lb 2oz onions, finely chopped
2 eating apples peeled, cored and finely chopped
750g/1lb 8oz streaky bacon (free range or omit), finely chopped
2 clementines or 1 orange, zest only
450g/16oz loaf gingerbread (or 2 smaller ones to give you 450g)
2 free-range eggs, beaten
½ tsp freshly ground black pepper
Preparation method
1. Heat the butter and oil in a large wide saucepan. Add the onion and apple to the pan and cook until both ingredients have softened and turned golden in colour (about 10-15 minutes).
2. Add the bacon to the softened onion and apple mixture and mix well. Cook the mixture, stirring frequently, for about five minutes. Then add the clementine or orange zest and mix well.
3. Remove the pan from the heat and set a side to cool a little.
4. Roughly cut the gingerbread into clumps and crumbs and add the pieces to the stuffing and mix well.
5. Add the beaten eggs and pepper to the stuffing, and press the stuffing into a buttered baking dish. Bake the stuffing in a hot oven with your turkey for about the last 45 minutes.
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