Monday, 17 December 2012

on the 7th day of create christmas

The kitchen made for me... pear and celeriac stuffing

However you like you like your stuffing, in rustic round balls, baked through the oven or stuffed into your Christmas bird, this delicious recipe gives you something slightly different...

2-3 tbsp goose fat
1 large onion, peeled and chopped
½ small celeriac, peeled and cut into 1cm cubes
Juice and zest of 1 orange
3 pears peeled and cored and cut into 1cm cubes
500g of coarsely minced sausage meat
80g finely chopped chicken livers
100g finely chopped almonds
1 handful fresh white breadcrumbs
1 tbsp finely chopped sage
1 tsp finely chopped thyme leaves
Pinch ground mace
Salt and freshly ground black pepper

Heat the goose fat in a large, heavy-bottomed frying pan over a low heat, add the onion and cook gently until soft and translucent, throw in the celeriac and cook until soft.
Squeeze the orange juice into a large mixing bowl and add the pears into the juice and toss to stop discolouring.
Remove the onions and celeriac from the heat and mix thoroughly with the pears, sausage meat, chicken livers, breadcrumbs, herbs and spices and season well with salt and pepper.
Shape into small balls and roast in the oven for about 20-30mins until golden brown and slightly crisp.

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