So, we picked the venue. A while ago actually but I am only just getting around to posting about it. Its a place called Guthrie Castle which is right near where we are from. We went there to go to a wedding fair and fell in love with it. We booked it then and there for our never to be forgotten date of 14th August. Well, that;s a lie, we originally booked the 16th, then changed it, so we are already destined to be of the
'Which day did we get married again?' persuasion!
We get married in the Rose garden, weather permitting, if not in the castle itself or in Guthrie Church. Then the reception is held in there function room, called the Pavillion, and we (and 14 others) get accomodation overnight that night in either the castle or one of the cottages in the grounds.
Catering is provided throught the castle but by an external company. we are going for a buffet style, although people get served when they go up, its not a heap it on yourself type buffet. Luckily don't have to choose the actual food until like two weeks before!!
Chestnut and Cranberry Stuffing Roll
Ingredients1 tbsp olive oil
1 onion, finely chopped
2 Bramley apples , approx 140/5oz each, peeled
3 x 450g packs good-quality pork sausage
2 x 200g packs vacuum-packed chestnuts, roughly chopped
small bunch parsley, leaves roughly chopped
small bunch sage, leaves roughly chopped
small bunch thyme, leaves stripped
1 egg
100g white breadcrumbs
175g fresh or frozen cranberries
24 rashers streaky bacon
butter , for greasing
Method
1. Heat the oil in a large frying pan, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor.
2. Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Season generously, then get your hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Use to stuff the neck of the turkey.
3. To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll.
4. Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.
Get ahead
The rolls can be prepared up to 2 days ahead and kept, raw, in the fridge, or frozen for up to 1 month. Roast up to 1 day ahead if you wish, then reheat, wrapped in foil, for 30 mins while the turkey rests and your vegetables finish cooking.
I made this an it was a hit at both the Christmas Dinner table and also at my Christmas Buffet!! I did have problems getting the roll to stay together (it unrolled) which is why I have borrowed a photo of it. It still tasted great though!!
Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?
White Chocolate & Raspberry Cheesecake
For the biscuit base
75g digestive biscuits, crushed
75g gingernut biscuits, crushed
75g butter, melted
For the filling
400-600g white chocolate, broken into pieces
65g butter
1/2 vanilla pod
500g cream cheese
50g caster sugar
180ml whipping cream
1 punnet raspberries plus a few more to decorate
Method
1. For the biscuit base: combine the biscuits and butter and press onto the base of a 23cm springform tin.
2. For the filling: place the chocolate, butter and vanilla pod in a heatproof bowl set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.
3. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
4. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Gently stir in the raspberries, being careful not to release the juice.
5. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
6. To serve: remove from the tin and place on a serving plate. Decorate with a few whole raspberries.
Serves: 6
Prep: 20 min, plus 8-24 hrs chilling
This is an awesome cheesecake!! It was so simple to make and people were queuing for seconds!! Its was a great addition to my Christmas Buffet table!!!
Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?
Beginners Guide to Equipment - Cooking
Once you have prepared your culinary Masterpiece you are going to need to cook it, now what dish depends on the Dish! Obviously things like cakes will need baking tins, muffins and cup cakes their appropriate trays and pies and puddings deeper ceramic dishes. Take a look at the basics below and decide what you will need...
COOKING ESSENTIALS
Baking Trays
Baking tray come in all shapes and sizes, I would recommend buying two as they come in handy not only for baking cookies and biscuits but also standing dishes upon to make it easier to put them in and out of the oven.
Baking Tin
Baking tins come in a HUGE arrange of sizes and shapes. The most basic are round or square and it is one of these that I recommend you buy. In terms of size, go mid way, maybe a 17cm, to get you started then decide whether you want to go bigger or smaller. Again, as with all the products the amount you spend is entirely up to yourself and the style you buy is also your own choice. If you want a bit more of an advanced look at baking tins check out my guide: Baking Tins - Big Sides No Bottoms?
Muffin and Cupcake Trays
There is less choice in these items, but as with everything, there is still a choice! I recommend keeping it simple and just going for ones like those in the picture: metal. The muffin tin is the larger of the two.
Cooling Rack
Get yourself a nice cooling rack - you'll be glad you did. These are not expensive and pretty straight forward in thier choice.
Frying Pans
All shapes and sizes. Stainless steel or non-stick. Removable handle or not. I reccommend for the beginner a mid-range size, non stick frying pan. It will do for everything and be able to cope with all sorts of quantities.
Saucepans
As with the frying pans these come in a range of features but once again the beginner would be best suited to a mid range pan, non-stick.
COOKING ESSENTIALS
Baking Trays
Baking tray come in all shapes and sizes, I would recommend buying two as they come in handy not only for baking cookies and biscuits but also standing dishes upon to make it easier to put them in and out of the oven.Baking Tin
Baking tins come in a HUGE arrange of sizes and shapes. The most basic are round or square and it is one of these that I recommend you buy. In terms of size, go mid way, maybe a 17cm, to get you started then decide whether you want to go bigger or smaller. Again, as with all the products the amount you spend is entirely up to yourself and the style you buy is also your own choice. If you want a bit more of an advanced look at baking tins check out my guide: Baking Tins - Big Sides No Bottoms?Muffin and Cupcake Trays
There is less choice in these items, but as with everything, there is still a choice! I recommend keeping it simple and just going for ones like those in the picture: metal. The muffin tin is the larger of the two.
Cooling Rack
Get yourself a nice cooling rack - you'll be glad you did. These are not expensive and pretty straight forward in thier choice.
Frying Pans
All shapes and sizes. Stainless steel or non-stick. Removable handle or not. I reccommend for the beginner a mid-range size, non stick frying pan. It will do for everything and be able to cope with all sorts of quantities.
Saucepans
As with the frying pans these come in a range of features but once again the beginner would be best suited to a mid range pan, non-stick.
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