Recipes from New York Christmas

ROAST BEEF WITH BRAISED CARROTS

Roast Beef with Braised Carrots pp125

The essential point about roast beef is simply that it must be tender and juicy. It is best to buy high-quality, beautifully marbled meat from a butcher you trust. In our recipe, we slowly cook the roast in an oven at medium heat. The vegetables are added at the same time, and then there’s also a delicious sauce, which is prepared in no time. Serve with a side of mashed potatoes.

INGREDIENTS
Serves 4

About 1 kg (2 lb 4 oz) roasting beef with fat)
Salt, pepper
4 shallots
About 10 carrots
3 garlic cloves
3 tbsp canola oil
2 sprigs rosemary
4 sprigs thyme
1 tsp flour
250 ml (9 fl oz/1 cup) red wine
2 tsp cold butter

Rinse the beef briefly under cold running water, pat dry and remove any skin or tendons with a sharp knife, then score the fatty top in a diamond pattern. Be careful not to cut into the lean meat. Season. Peel the shallots, carrots and garlic. Halve the shallots. Halve or quarter the carrots, depending on size, and lightly crush the garlic.

Preheat the oven to 175°C (330°F/Gas mark 4-5). Heat the oil in a roasting pan and sear the meat on all sides (about 8 minutes) until browned. Add the shallots, carrots and garlic for the last 2 minutes and fry with the meat. Insert a meat thermometer through the fatty top into the thickest part of the meat. Transfer the pan with the meat and vegetables to the oven and roast, uncovered, for about 35 minutes.

Baste occasionally with the juice accumulating in the pan. Add the herbs after about 20 minutes. The roast is medium done as soon as the meat has reached a core temperature of 60°C (145°F/Gas mark ¼). Wrap the roast in aluminium foil and set aside to rest for about 15 minutes. This ensures that it won’t lose too much of its juices when carved.

Meanwhile, remove the carrots, garlic and herbs from the roasting pan. Wrap the carrots in aluminium foil to keep warm. Heat the roasting pan with the meat juices and shallots on the stovetop. Stir in the flour and add the red wine. Simmer the sauce for about 15 minutes to reduce, stirring frequently. Finally add the chilled butter to bind the sauce.

Remove the roast beef from the aluminium foil, reserving any juices and adding them to the sauce. Carve the roast beef and serve with carrots and shallots in red wine sauce.

Download printable recipe (PDF)

 
PARSNIPS WITH BROWNED BUTTER, HAZELNUTS AND THYME

Parsnips with Browned Butter Hazelnuts and Thyme pp122

While parsnips are very popular in the US, elsewhere they often live a little in the shadow of potatoes as a more popular side dish. Yet this root vegetable is not only easily digested, but also incredibly versatile. Plus it is among the few vegetables that are at their absolute best in winter, when they have developed their full sweetness and aroma after the first frosts. Our recipe brings out their full, pleasantly nutty aroma by serving them with browned butter and toasted hazelnuts. Yummy!

INGREDIENTS
Serves 4–6

8 parsnips (approx. 1 kg/2lb 4 oz)
4 tbsp olive oil
2 tbsp honey
Salt, pepper
3 garlic cloves
6 sprigs thyme
70 g (2½ oz/½ cup) hazelnuts
50 g (1¾ oz) butter

Preheat the oven to 210°C (410 °F/Gas mark 6-7). Trim and peel the parsnips and quarter lengthwise. Spread them in a single layer on a tray lined with baking paper. Combine olive oil and honey in a small bowl. Season with salt and pepper and drizzle over the parsnips. Lightly crush the garlic cloves and add them to the tray together with the sprigs of thyme. Roast the parsnips in the preheated oven for 35–45 minutes (depending on size), turning a few times.

Meanwhile, dry-roast the hazelnuts in a small frying pan. Leave to cool and chop coarsely. Wipe the pan with kitchen paper, then heat the butter over medium heat. Cook for about 5 minutes to brown, stirring occasionally. Pick off the leaves of the remaining sprigs of thyme and add to the browned butter together with the hazelnuts.

Transfer the roasted parsnips to a serving platter. Remove the garlic and thyme sprigs. Toss with the browned butter, nuts and herbs and season with salt and pepper.

Download printable recipe (PDF)

 
APPLE PIE WITH CRANBERRIES AND WALNUTS

Apple Pie with Walnuts and Cranberries pp91

INGREDIENTS

Makes 1 pie (24 cm/9½ inches)

For the dough:
380 g (13½ oz) flour
50 g (1¾ oz) cornflour (cornstarch)
½ tsp cream of tartar powder
¼ tsp salt
250 g (9 oz) cold butter, diced
100 g (3½ oz/½ cup) brown sugar
Seeds of ½ vanilla pod
3 egg yolks

For the filling:
5 large apples
Juice of ½ lemon
30 g (1 oz) dried cranberries
40 g (1½ oz/13 cup) walnuts
2 eggs
1 egg yolk
100 g (3½ oz) acacia honey
1 tbsp flour
200 g (7 oz) crème fraîche
Seeds of ½ vanilla pod

Also:
Flour for dusting the work surface
Butter for the tin
Dried beans for blind baking
1 egg, lightly beaten, for brushing
3 tbsp coarse sugar for sprinkling

Combine the flour, cornflour, cream of tartar powder and salt in a mixing bowl. Add the chilled butter and rub together until the mixture resembles coarse breadcrumbs. Add the sugar and vanilla seeds. Mix the egg yolks with 3 tablespoons cold water and add to the mixture. Combine everything to a smooth dough. Set aside 320 g (11¼ oz) of the dough.

Dust your benchtop with flour and roll out the remaining dough to a circle about 30 cm (12 inches) in diameter and 5 mm (¼ inch) thick. Line the buttered pie pan with the dough. Trim off any excess and add it to the remaining dough. Cover the remaining dough with cling wrap and refrigerate.

Refrigerate the pie pan with the dough lining for 25 minutes. Preheat the oven to 175°C (330°F/Gas mark 4-5).


Meanwhile, peel, core and dice the apples. Combine them with the lemon juice in a bowl. Chop the cranberries and walnuts and add to the apple mixture. Set aside.

Line the pie base with baking paper and top with dry beans. Blind bake the base for 20 minutes, then remove the baking paper and beans. Continue to bake for another 10 minutes. Leave to cool.

Whisk together the eggs, egg yolk, honey, flour, crème fraîche and vanilla seeds. Combine with the apples and arrange the mixture on top of the pie base in a dome shape. Brush the pie base edges with a little egg.

Dust your benchtop with flour and roll out the remaining dough to a circle about 27 cm (10¾ inches) in diameter and 5 mm (¼ inch) thick. Slice into strips about 1.5 cm (58 inch) wide. Carefully arrange the strips on top of the filling to form a lattice. Trim off excess dough. Brush the dough with the remaining egg and generously sprinkle with sugar. Bake the apple pie in the preheated oven for about 75 minutes. Cover with aluminium foil after about 35 minutes.

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CHOCOLATE BABKA

Chocolate Babka pp66

If you like your babka very sweet and moist, brush with sugar syrup after baking. To make the syrup, heat 100 g (3½ oz) sugar and 60 ml (¼ cup) water in a small saucepan. Briefly bring to a boil and set aside. Brush the babka with the syrup as soon as it comes out of the oven, then leave to cool a little

INGREDIENTS
Makes 1 loaf (about 25 x 10 cm/10 x 4 inches)

For the dough:
290 g (10¼ oz) flour
1½ tsp dried yeast
40 g (1½ oz) sugar
1 generous pinch of salt
2 eggs
60 ml (2 fl oz/¼ cup)
lukewarm milk
70 g (2½ oz) butter, softened

For the filling:
50 g (1¾ oz) hazelnuts, blanched, coarsely chopped
1 tbsp brown sugar
70 g (2½ oz) high-quality
semi-sweet chocolate
(70% cocoa)
50 g (1¾ oz) butter
25 g (1 oz) icing sugar
(confectioner's sugar)
2 tbsp cocoa powder

Also:
Butter for the tin
Flour for dusting the
work surface


For the dough, combine the flour, yeast, sugar and salt in a mixing bowl. Add the eggs, milk and butter and knead everything for about 10 minutes to make a smooth, pliable dough. Cover the bowl with cling wrap and leave the dough to rise for about 1 hour.

Meanwhile, for the filling, dry-roast the hazelnuts in a small frying pan. Add the sugar and caramelise lightly.

Combine the semi-sweet chocolate and butter and melt over a double boiler. Set aside to cool, then stir in the icing sugar and cocoa powder.

Butter the loaf tin. Dust your benchtop with flour and roll the dough out to a rectangle about 35 x 25 cm (14 x 10 inches) size. Spread the chocolate filling evenly across the dough, leaving a margin of about 1.5 cm (58 inch).

Sprinkle with the caramelised nuts, then roll up the dough tightly and evenly, starting from the narrow side. Halve the rolled-up dough lengthwise with a sharp knife to allow the layers of dough and filling to fan out decoratively. Pinch the ends together and carefully intertwine the two strands, making sure that the cut surfaces always point upwards. Transfer the intertwined dough roll to the loaf tin, cover and set aside to rise for another hour.

Make sure to preheat the oven in time to 175°C(330°F/Gas mark 4-5). Bake the babka for 30–35 minutes. If the surface gets too dark, cover the loaf with aluminium foil after about half of the baking time. Remove the tin from the oven and set aside to cool before removing the babka from the tin. Leave to cool fully before slicing.

Download printable recipe (PDF)