Starter
Roasted Bell Peppers
and Aubergines
Serves 4
Ingredients:
2 Bell Peppers
2 Aubergines
Mr. Crumb Top ‘n Bake
Cajun Crust
i
Mr. Crumb Top ‘n Bake
Mozzarella & Chilli Melt
i
100g Brie
60g goats cheese
Roasted Bell Peppers
Method:
1. Take the bell peppers, halve and de-seed them with a knife or spoon.
Mr C’s Top Tip!
Also delicious with a side salad. Make an olive
oil and balsamic vinegar dressing and drizzle
over just before serving.
2. Fill them with the Brie and top generously with Mr. Crumb Top ‘n Bake
Cajun Topping.
3. Roast in an oven at 180°C/fan 160°C/gas 4 until the bell peppers are soft and topping is golden brown (Approx 15 mins).
Roasted Aubergines
Method:
1. Slice the aubergines in half and remove some of the flesh as desired.
2. Fill the aubergines goats cheese.
3. Top generously with Mr. Crumb Top ‘n Bake Mozzarella & Chilli topping.
4. Roast in an oven at 180°C/fan 160°C/gas 4 until the aubergines are soft and the topping is golden brown (Approx 15 mins).
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Vegetarian Main Course
Nut Roast
with
Cranberries
in Port Sauce
Ingredients:
225g pack Mr. Crumb Apple,
Apricot & Roast Hazelnut Stuffing
i
1 pack of Mr. Crumb
Cranberries in Port Sauce
i 1 medium carrot, finely chopped
50g Mr Crumb Breadcrumbs
i chopped
75g Walnuts
2 eggs
1 medium onion, finely chopped
6 medium mushrooms, finely
75g Cashews
15g dried porcini mushrooms,
broken into small pieces
50g Grated Mature Cheddar
100ml water
1 tablespoon chopped parsley
25g butter
Method:
Mr C’s Top Tip!
1. Melt butter in a large pan and gently sauté the onions and carrots until
softened (5 mins).
Add white wine instead of water when cooking
for added flavour.
2. Add the mushrooms and porcini mushrooms to the pan and sauté for a
further 3 mins. Add the water and simmer on a low heat.
For an extra festive feel, line the bottom of the
tin with cranberries before adding the nut roast
mixture, to give a pretty cranberry-topped dish.
3. After about 10 mins the liquid will have mostly evaporated. Turn up the
heat and stir the vegetable mixture until it dries off and then empty into a
large bowl and leave to cool.
4. When the mixture has cooled, add the rest of the ingredients, including the walnuts and cashews, to the bowl and mix well.
5. Grease a 2lb loaf tin with a little olive oil and line the bottom of it with some greaseproof paper. Pat the mixture into the tin,
smoothing off the top.
6. Cover tin in tinfoil and place in a large roasting pan half -filled with water.
7. Place in an oven pre-heated to 180°C/fan 160°C/gas 4 for 50 mins, removing the tinfoil for the final 10 mins.
8. Empty a tub of Mr. Crumb Cranberries in Port Sauce into a small saucepan and heat gently over a moderate heat until hot.
9. Run a knife along the inside edge of the tin to loosen the nut roast and remove from tin by carefully placing the tin upside down on
your serving plate and tapping the bottom. The nut roast should slide out easily.
10. Peel away the greaseproof paper and discard.
11. Pour the warmed Cranberries in Port Sauce over the nut roast and garnish with a few sprigs of parsley.
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Main Course
Honey & Mustard
Glazed Ham
Ingredients:
1 Ham Joint (Fat and Skin Still On)
1 pack of Mr. Crumb
Honey & Mustard Glaze
i
1 pack of whole cloves
Method:
1. Boil the ham in a large saucepan covered in water. Boil for
40 minutes per kg.
2. Once cooking time is up, remove from the saucepan and allow to cool.
Always store the cooked cooled ham in the fridge.
3. Preheat the oven to 220°C/fan 200°C/gas mark 7. Place the ham in a
large roasting tin.
Mr C’s Top Tip!
It is best to boil the ham the day before and
allow to settle.
Serve the Ham with Roast Potatoes and
Parmesan Crusted Parsnips, basted with Mr.
Crumb’s new Butter Baste.
4. Using a flat, sharp knife, cut between the skin and the fat, taking away
the skin but leaving a centimetre deep layer of fat still on the ham. Score the fat with the knife (careful not to cut the whole way
through to the ham) in parallel lines spaced approx 2cm apart. Then turn the ham and score the fat in another direction, to
produce diamond shapes across the fat.
5. Spread a 160g tub of Mr Crumb Honey & Mustard Glaze across the whole ham. Using whole cloves, stud the ham at the corners
of the diamonds.
6. Place the ham in the centre of the oven for 20 – 25 mins until the glaze is golden brown.
7. Remove the ham from the oven and allow to rest for 20 mins before carving.
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Main Course
Roast Stuffed Turkey
with Sage & Onion Stuffing
Ingredients:
1 Oven Ready Turkey (sized to suit
no. of people dining)
2 packs of Mr. Crumb 225g
Sage & Onion Stuffing
i
1 Pack or Mr. Crumb Butter Baste
i
Cracked Black Pepper
1 Pack of Mr. Crumb Cranberries
in Port Sauce for Serving
i
Method:
1. When you first receive your turkey make sure you know how much it
weighs so that you can calculate the cooking time – the timings given here
are for a 14 lb (6.5 kg) bird.
2. Stuff the turkey with Mr. Crumb Sage & Onion Stuffing. Place approx. 225g in
the neck end between the flesh and the skin, then tuck the neck flap under
the bird's back and secure it with a small skewer. Place the remaining 225g of
the stuffing in the body cavity – there's no need to pack this in tightly.
3. Spread the Mr. Crumb Butter Baste all over the bird, then season with
cracked black pepper.
Mr C’s Top Tip!
Cooking Times for Other Sizes of Turkey:
8-10 lb (3.5-4.5 kg) – 30 minutes at the high
temperature, then 2½-3 hours at the lower
temperature, then a final 30 minutes
(uncovered) at 200°C/fan 180°C/gas 6.
15-20 lb (6.75-9 kg) – 45 minutes at the high
temperature, then 4-5 hours at the lower
temperature, then a final 30 minutes
(uncovered) at 200°C/fan 180°C/gas 6.
4. Arrange two large sheets of foil across your roasting tin, one width ways and
the other lengthways. Lay the turkey in the middle of the foil then loosely
wrap it: the parcel must be firmly sealed but with room for air to circulate around the turkey, creating 'an oven within the oven'. Place in
a pre-heated hot oven, 220°C/fan 200°C/gas mark 7 for 40 minutes – this initial blast is so that the heat gets right into the turkey and
the stuffing very quickly. Then reduce the oven temperature to 170°C/fan 150°C/gas mark 3 for 3½ hours.
5. After this time, remove the turkey from the oven, uncover it and discard foil. Baste with Mr. Crumb Butter Baste then increase the
oven temperature to 200°C/fan 180°C/gas 6. Cook the uncovered turkey for a further 40 minutes.
6. After the final 40 minutes, remove the turkey from the oven. Pierce the thickest part of the leg with a skewer then press the skewer
against the leg to see if the juices run clear without any trace of pink – if the juices are clear, the turkey is cooked. You can also give
the legs a little tweak – if they feel like they've got some 'give' in them, then the turkey is done. Cover it loosely with foil and
allow it to rest for about 45 minutes before serving. Serve with Mr. Crumb Cranberries in Port sauce.
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Accompaniments
Perfectly Butter Basted
Roasted Potatoes
Method:
1. Pre-heat the oven to 200°C/fan 180°C/gas 6. Peel the potatoes
and cut each into 4 even-sized pieces if they are medium size, 2-3 if
smaller (5cm pieces). Drop the potatoes into a large pan and pour in
enough water to barely cover them. Add salt, then wait for the
water to boil. As soon as the water reaches a full rolling boil, lower
the heat, and simmer the potatoes uncovered, reasonably
vigorously, for 2 mins.
2. Drain the potatoes in a colander. Now it's time to rough them up a
bit - shake the colander back and forth a few times to fluff up the
outsides. Carefully put the potatoes into a roasting tin, spreading
them in a single layer making sure they have plenty of room. Liberally
apply Mr. Crumb Butter Baste - turning and rolling them around so
they are coated all over.
3. Roast the potatoes for 15 mins, then take them out of the oven and turn
them over. Roast for another 15 mins and turn them over again. Put them
back in the oven for another 10-20 mins, until golden and crisp. The
colouring will be uneven, which is what you want. Season with salt and
serve straight away.
Mr C’s Top Tip!
These recipes also work well with carrots and
sweet potatoes.
You could also try a little cayenne pepper
mixed in with flour and parmesan for an
extra kick!
Parmesan Crusted Parsnips
Method:
1. Pre-heat the oven to 200°C/fan 180°C/gas 6. Peel Parsnips and cut into large chunks, removing the hard core if it is very stalky.
2. Boil or steam the parsnips for 3-4 mins until tender. Drain the parsnips into a bowl and sprinkle with a mixture of flour, parmesan, a
little salt and cracked black pepper while the parsnips are still hot and steaming. Toss the parsnips in the parmesan mix until well
coated.
3. Pour a little sunflower oil and Mr. Crumb Butter Baste into a large roasting tin and place in the oven for about 3 or 4 mins to heat
up (this can be done while the parsnips are boiling/steaming - but be sure not to let the oil and butter baste burn!). Remove the hot
roasting tin from the oven and very carefully add the coated parsnips. Watch your hands as the hot oil can splash!
4. Make sure the parsnips are well basted with the oil and butter (you can use a tongs to turn them) and place
in the pre-heated oven for about 30 mins, turning once during cooking. Remove the parmesan
crusted parsnips from the oven when they are golden all over and browned and crisp
at the edges
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Dessert
Christmas
Pudding
Ingredients:
175g suet
1 teaspoon ground cloves
175g soft brown sugar
1 nutmeg grated
200g Mr. Crumb breadcrumbs
i
2 tablespoons flour
225g raisins
Flesh of 1 stewed apple
(or flesh of 1 raw peeled apple)
25g chopped prunes
1 carrot grated
25g chopped apricots
3 eggs
Grated rind of ½ lemon
Small bottle of Guinness
110g candied peel
Brandy for pouring over pudding
while it is maturing
225g currants
2 teaspoons cinnamon
Mr C’s Top Tip!
1. Mix all the dry ingredients thoroughly together.
Make in advance for Christmas, ideally a
minimum of 3-4 weeks to allow flavours to
develop and mature.
2. Whisk the eggs and add the apple to them. Then add eggs and apple
mixture to dry mixture.
Storage: Wrap as tightly as possible in foil and
store in a cool dry place.
Method:
3. Add the Guinness carefully until you have a dropping consistency (you have
a mixture that will fall of the back of a spoon).
4. Spoon into pudding bowl (3 pint pudding bowl).
5. Cover with a round of greaseproof paper, and then secure cover.
6. Place in a saucepan ¾ full of boiling water. The pudding must be simmered gently for about 8-10 hours.
7. Keep topping up the water and do not let saucepan go dry.
8. When pudding is cooked, take it out of the bowl, dry it properly, wrap it in greaseproof paper and store in a cool dry place.
9. Check it occasionally and pour a little brandy over to help mature. Before serving put back in its bowl, secure the lid and reheat
again in a saucepan of boiling water for about 1.5 hours. Serve with custard or brandy butter - or a little of both.
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