On The Twelfth Day Of Christmas

  

On the first day of Christmas

My true love sent to me

A Partridge in a Pear Tree

On the second day of Christmas

My true love sent to me

Two Turtle Doves and

A Partridge in a Pear Tree

 …………………………

On the twelfth day of Christmas

My true love sent to me

Twelve Drummers Drumming

Eleven Pipers Piping

Ten Lords a-leaping

Nine Ladies dancing

Eight Maids a-milking

Seven Swans a-swimming

Six Geese a-laying

Five Golden Rings

Four Calling Birds

Three French Hens

Two Turtle Doves and

A Partridge in the Pear Tree

           I am writing this small text on the twelfth night of Christmas with a feeling of deep gratitude and gratification because four generations of our family met for Christmas lunch.  We made the acquaintance of our adorable great-granddaughter, who came with her parents straight from the airport to meet us.

            Here are five recipes for the Twelfth Night of Christmas and for St. John the Baptist’s Day, the 7^th January.

  

AVOCADOS STUFFED WITH SEAFOOD

                                        

This is a tasty dish for special occasions.

5 ripe avocados, halved, stoned and drenched with lemon juice

2 ½ tbsp very finely chopped spring onions, white part only,

2 ½ tbsp sweet red pepper, finely cubed

1 tbsp parsley, finely chopped

½ tbsp dill, finely chopped (optional)

1 small tomato, peeled, seeded and finely chopped

Lemon juice to taste

Salt and white pepper to taste

Few drops Tobasco sauce (optional)

500 g (1 lb) sauteed crabmeat, or baby shrimp, shelled, de-veined and sauteed with

                                a sprig of rosemary and a pinch of salt

4 tbsp Naxos Graviera or Cheddar, grated and mixed with

3 tbsp or Parmesan, grated

         Scoop out the flesh from the avocado halves, moisten the shells with lemon juice and set aside.

        Mash the avocado flesh into a smooth pulp.   Add the chopped onions, the sweet red peppers, herbs, tomato, lemon juice, salt, pepper and Tobasco, if using, and mix well together. Taste for seasoning and adjust, if necessary. Then add the seafood and mix together gently.   Spoon the mixture into the prepared avocado shells, sprinkle with grated cheese and arrange in a heated baking dish.   

         Pour a cup of hot water in the baking dish around the avocados, place under a very hot grill and cook just until the cheese bubbles and turns golden, (not more than 2-3 minutes).   Serve with a green salad.

(Serves 10 as an appetiser, and 5 as a meal)     

  

                                  

DOLLY’S CHOCOLATE ROLL

                                        

         Dolly Cocali is my sister-in-law, a very dear friend, with a sweet and generous nature.

          One could spread this delicious cake with chocolate cream, chestnut cream or praline cream, if a sweeter taste is preferred.

7 medium sized eggs separated, whites whipped into stiff peaks with a pinch of salt

400 g (2 cups) sugar

100 g (1 cup) cocoa

500 g (1 lb) slightly sweetened whipped cream

Icing sugar (for garnishing)

           Beat the egg yolks with the sugar until light and creamy.   Add the cocoa and mix thoroughly.

          Spoon the mixture into a Swiss-roll tin, lined with baking parchment, and level the surface.  Bake it in an oven preheated to 190 C (375 F), for about 20 minutes until well risen, but do not over cook.  Remove from the oven and cool slightly.

     

           Turn out the cake on baking parchment sprinkled with icing sugar, remove the lining parchment from the top and trim the edges. Then roll the warm cake and the parchment together, and set aside to cool. 

          Unroll the cake carefully, removing the parchment.  Spread it with whipped cream or chestnut cream or praline cream, if preferred. fold it up like a Swiss roll and place it on a serving dish.  Dust the top of the roll with icing sugar or garnish it with whipped cream and fresh strawberries, partly dipped in melted chocolate.

(Serves 8)

           

               

 PHYLLO POUCHES FILLED WITH VEGETABLES AND CHEESE

                                             

                                       

          You can use any vegetables that combine well for this vegetarian dish.  Children just love it!

3 medium courgettes, thinly sliced

2 large potatoes, cubed and parboiled in vegetable stock

2 medium carrots, cubed and parboiled in vegetable stock

2 tender celery stalks, trimmed and chopped

2 spring onions, chopped

1 clove garlic, bruised

125 g (1 cup) feta cheese, grated

2 tbsp kephalotyri or Parmesan, grated

1/8 tsp Cayenne pepper

120 ml (½ cup) olive oil or

120 ml (½ cup) melted butter

6 sheets of phyllo pastry

1-2 tbsp fine dried breadcrumbs

6 spring onion stalks, blanched until pliable or

6 chive stalks

            Sauté the courgettes, spring onions, celery and garlic in 2 tbsp olive oil.  Add the potatoes and carrots and cook gently, until the vegetables are tender.  Use some of the stock from the potatoes and carrots, if necessary

          Sprinkle the vegetables with the grated cheeses, and stir until the feta melts, then sprinkle with Cayenne, and stir again.   Taste and adjust the seasoning with salt, if necessary, and freshly ground pepper.  Discard the garlic.

         Line an ovenproof dish with baking parchment. Fold each phyllo sheet in two, breadth wise, and cut it in two equal pieces.   Brush each piece with melted butter.    Place one piece of phyllo on top of the other, forming a cross and sprinkle the centre with breadcrumbs. 

          Add 1/6 of the filling in the centre of each crossed phyllo piece, bring the ends together and tie with the spring onion or chive stalk, to form a pouch.  Brush the pouches with melted butter and bake in an oven preheated 190 C (375 F) until the pastry turns crisp and golden.  Serve with a salad of rocket and cherry tomatoes.

(6 pieces)

 BEEF FILLET WITH MUSHROOMS AND HERBS

                                     

          You could alternatively prepare this dish with a dry red wine.

10 slices beef fillet 2.5 cm (1 inch) thick, marinated, for at least 1 hour in:

4 tbsp garlic-scented olive oil

Freshly ground black pepper

1 tbsp chopped marjoram leaves

Herbed Butter

4 tbsp soft butter

1 spring onion, very finely chopped

1 tbsp parsley, very finely chopped

½ tsp lemon juice

Salt and, freshly ground pepper

Mushroom Sauce

2 tbsp olive oil

2 cloves garlic, crushed

1 large onion, chopped

500 g (1 lb) fresh mushrooms, stalks chopped, caps quartered

2-3 tbsp duxelles (see “Stuffed Mushrooms”)

2 tbsp flour

2 tbsp brandy

360 ml (1½ cup) or more, chicken or mushroom stock

1 tbsp tomato paste, diluted in ¼ cup water

1 tsp fresh marjoram, finely chopped

1 tbsp parsley, finely chopped

60 ml (¼ cup) sweet red wine

           First prepare the herb butter.  Combine all ingredients together and, with the help of a piece of greaseproof paper, shape a small cylinder.  Cover and freeze it.

 

          For the sauce, sauté the onion and the garlic, in olive oil, until soft.  First add the mushroom stalks, then the caps and chopped marjoram and sauté quickly until quite dry.  Sprinkle with brandy and cook until the alcohol evaporates.  Add the flour and cook for 2-3 minutes more.  Pour in the stock and simmer, stirring, for 5-8 minutes until the sauce thickens. Stir in the duxelles and simmer for 2 minutes more.   Sprinkle with parsley, and keep hot.

          Cook the steaks in two batches.   Place a frying-pan over very high heat and brown the steaks quickly on one side, season with salt and pepper, then turn, brown and season the other side.  Lower the heat and cook until the meat is done as preferred, about 5-10 minutes.  

 

         Arrange the fillet steaks on a hot serving dish, place a slice of herbed butter over, and keep hot.  Add the mushroom sauce in the frying pan, and quickly cook and stir.  Pour in the sweet red wine cook for a bare moment and spoon half the sauce over the steaks.  Serve immediately with mashed potatoes, sautéed vegetables and the remaining sauce.

 (Serves 5-8)   

                     

   LAMB FRICASSEE

                                                     

            Artichokes may be substituted for lettuce or endives.

1½ kg (3 lb) leg of lamb, boned, trimmed of excess fat and cut into egg-sized pieces

Salt and pepper to taste

2 tbsp butter

A little olive oil

1 large onion, finely chopped

½ kg (1 lb) spring onions, chopped including the tender green parts

250 ml (1 cup) dry white wine

1 heaped tbsp flour, dissolved in

1 cup water

1½ kg (3 lb) cos lettuce, coarsely sliced, or

1½ kg (3 lb) curly endive blanched and roughly chopped

2 tbsp dill or fennel, finely chopped

4 egg yolks

1 lemon, juice only

120 ml (½ cup) hot full milk

8 slices of bread, each trimmed and halved into triangles, fried or toasted.

             Sauté the meat in butter and olive oil, in a large saucepan,. until slightly browned.  Add the onion and spring onions and simmer for 5-7 minutes stirring occasionally. Sprinkle the meat with salt and pepper and pour in the wine and cook for 2-3 minutes more.  Add the flour/water solution and enough hot water to partly cover the meat and simmer until it is nearly cooked.

    

           Add the lettuce or endives, and season with a little salt and freshly ground pepper.  Simmer until both the meat and vegetables are cooked stir in the dill or fennel. Check if there is enough cooking liquid for the sauce and add a little hot water if necessary.   Remove the saucepan from the fire.

 

          Beat the egg yolks with a little water and the lemon juice.  Gradually add 2 ladlefuls of cooking liquid, beating constantly and pour over the fricassee.  Bring to a very gentle simmer but do not boil. Add the milk and stir.  Serve piping hot garnished with fried or toasted bread.

(Serves 8)