Try this three course Christmas dinner created by the Hairy Bikers, Si King and Dave Myers
PUBLISHED: 19:00 10 December 2012 | UPDATED: 22:29 20 February 2013
Chestnut, roasted butternut squash and Bramley apple soup, Roast goose with ginger and orange stuffing and Chocolate yule log
Christmas is a time for the four Fs friends and family, food and fun. So invite everyone round to yours this year and try this wonderful three course feast created by the Hairy Bikers.
Their nationwide tour has been halted for the festive period so they can get back into their own kitchens and entertain those closest to them.
Christmas for Si means countless visitors and a table groaning under all kinds of food, but whatever the plan in your house, this menu is sure to impress.
The Hairy Bikers Larger Than Live tour resumes in February, with dates at Durhams Gala Theatre and the Empire Theatre in Sunderland. For tickets and more information, log on to their website, hairybikers.com.
Chestnut, roasted butternut squash and Bramley apple soup
1.5kg butternut squash, cut into large chunks
5 tbsp olive oil, plus extra for cooking the squash
1 onion, chopped
1 garlic clove, crushed
2 potatoes, diced
1 Bramley apple, cored and chopped
2 litres chicken or vegetable stock
1 sprig of thyme
2 bay leaves
400g chestnut pure
500g chestnuts, peeled and roasted (set aside a handful for garnish)
Sea salt flakes
Freshly ground black pepper
Truffle oil for garnish (optional)
Cream for garnish (optional)
1 Preheat the oven to 200C/Gas 6. Put the chunks of squash in a roasting tin and splash with three tablespoons of olive oil. Give them a stir so they are all coated with oil. Roast in the hot oven for 30 minutes or until cooked though and a bit scorched, then set aside to cool. When the squash is cool enough, drain off the oil and remove the peel from the chunks.
2 Heat the remaining two tablespoons of olive oil in a big soup pan, add the onion, garlic, potatoes and apple and fry until softened, not browned. Add the stock, squash, thyme, bay leaves, chestnut pure and chestnuts dont forget to keep some chestnuts back for the garnish. Season.
3 Simmer until the potato is soft, stirring regularly so the soup doesnt catch and burn on the bottom of the pan. Leave to cool slightly then pure in a blender. Check for seasoning, then return the soup to the pan to warm through.
4 Ladle into bowls and garnish with a swirl of cream and another of truffle oil if you like. If you do this properly, it doesnt have to look naff. Top with slices of the reserved roast chestnuts.
Roast goose with ginger and orange stuffing
5.56kg oven-ready goose, 2 medium oranges, 6 bay leaves, plus extra for garnish, Sea salt and freshly ground black pepper
Ginger and orange stuffing
1 tbsp sunflower oil, 2 medium onions, finely chopped, 1 goose liver, 6 balls of stem ginger in syrup, drained and cut into small pieces, 200g fresh white breadcrumbs, 500g good quality sausage meat, 3 tbsp finely chopped fresh thyme leaves
2 balls of stem ginger in syrup, drained and cut into fine slivers, 4 tbsp stem ginger syrup, 4 tbsp ginger wine
Ginger wine gravy
2 heaped tbsp plain flour, 500ml giblet stock, 3 tbsp ginger wine, Sea salt and freshly ground black pepper
1 Remove the giblets and the neck. Make sure the goose is thoroughly thawed if previously frozen. Preheat the oven to 180C/Gas 4. Place the goose on a rack over a large, sturdy roasting tin and prick with a skewer a few times just below each wing, to help release the fat.
Season with salt and pepper. Finely grate the orange zest and put it in a bowl. Cut the oranges into quarters and pop them in the body cavity with the bay leaves and cover the goose legs with triangles of foil. Roast for 30 minutes per kg, plus an extra 20-30 minutes if you like your goose well done.
2 While the goose is cooking, prepare the stuffing, gravy and the glaze. Separate the liver from the rest of the giblets itll be the large, softer one. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Put the rest of the giblets in a large saucepan with the goose neck cut into three or four pieces and make stock.
3 To make the stuffing, heat the oil in a large non-stick frying pan and fry the onions until softened and lightly browned, stirring occasionally. Add the goose liver and fry until browned. Tip into a large bowl and leave to cool. Add the remaining ingredients and the reserved orange zest to the onions and liver. Season with lots of salt and pepper and mix well. Roll into 18 small balls and place on a baking tray, then cover and chill until ready to bake. To make the ginger glaze, put the stem ginger slivers, syrup and ginger wine in a small pan and bring to the boil, stirring. Remove from the heat and set aside until ready to use.
4 After 1 hours (or two if you prefer your goose well done), remove it from the oven and put it on a board. Drain the fat from the tin into a heatproof bowl. Return the goose to the rack and continue cooking for a further 1 hours, removing the foil after 30 minutes. To check the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices. When the goose is cooked, the juices should run clear. And the legs should move fairly freely. Brush the goose with ginger glaze and put it back in the oven for five minutes until the skin is glossy and lightly browned. Dont leave it any longer or the glaze will burn.
5 Take the goose out of the oven and increase the temperature to 200C/Gas 6. Place the goose on a warmed serving platter and cover loosely with foil and a tea towel and leave to rest for 20-30 minutes. Spoon three tablespoons of the reserved goose fat over the stuffing balls and bake in the centre of the oven for 20-25 minutes, turning once, until golden brown and cooked throughout. While the stuffing balls are baking, make the gravy with the giblet stock and ginger wine. Remove the tea towel and foil. Place the stuffing balls around the goose, adding a few bay leaves. Pour the gravy into a warmed jug and serve with the goose.
Chocolate yule log
Butter, 6 large eggs, 150g caster sugar, 50g cocoa powder
Icing and filling
200g plain, dark chocolate, broken into squares, 200g icing sugar, 200g butter, room temperature, 2 tbsp Camp chicory and coffee essence
Fresh holly leaves or leaves made from ready-to-roll coloured icing, Icing sugar or desiccated coconut
1 Preheat the oven to 180C/Gas 4. Line a 23x33cm Swiss roll tin with baking parchment, grease with a little butter and set aside.
2 Whisk the egg yolks and sugar in a large bowl until thick and creamy. Sift the cocoa powder over the egg mixture and whisk thoroughly. Whisk the egg whites until stiff but not dry. Gradually fold the egg whites into the cocoa mixture until evenly distributed. Pour the mixture into the tin and spread gently with a spatula. Bake for 20-25 minutes or until well risen and starting to shrink away from the sides of the tin.
3 Remove from the oven, loosen the edges with a round-bladed knife and leave to stand for a few minutes. Turn the cake out onto a piece of baking parchment on the work surface and leave it to cool completely 30-40 minutes.
4 Meanwhile, make the icing. Melt the chocolate and leave to cool, but do not allow it to set. Put the icing sugar in a food processor, add the butter and blitz until smooth. Add the coffee essence and two tablespoons of melted chocolate, then blend until smooth. Take just over half the icing mixture out of the processor and put it in a bowl to use for the filling.
With the motor running, slowly add the remaining chocolate to the icing mixture in the processor and blend until smooth. This will be used for icing the cake.
5 When the cake is cool, trim the crusty edges. Using a palette knife or spatula, spread the filling over the cake, right to the edges. Starting at one of the long sides, gently roll up the sponge, keeping the first roll tight so it forms a good spiral. Spread the icing evenly over the cake and drag a fork through it to resemble the bark of a tree. Chill for at least 30 minutes to allow the icing to set. Decorate with sifted icing sugar or desiccated coconut.