My cookbook addiction has a new fix – I’ve just become a Parragon Book Buddy. I’ll be reviewing one cookbook a month here on Sneaky Veg. For my first review I was sent Christmas Recipes and Crafts.
I wondered whether there would be many new ideas in this book – after all, Christmas has been around for a long time! I’m pleased to say that it turns out that there are. There are 11 chapters, covering everything from Christmas favourites, breakfast ideas, baking, things to do with leftovers, edible gift ideas and Christmas crafts – as well as the classics. There are plenty of alternatives to turkey – such as roast venison with brandy sauce, duck with madeira and blueberry sauce or roast monkfish with boulangre potatoes. There are also a good selection of vegetarian options, including, but not limited to, a nut roast.
I particularly liked the From the Christmas Kitchen chapter – there are some lovely gift ideas, such as double chocolate brownie mix (the dry ingredients for brownies placed in a jar and given as a gift) or pistachio and apricot nougat.
However, the recipe that really caught my eye was this one for mango and macadamia stuffing. Even though I’m vegetarian I always have to have stuffing with a roast – I love it! This really appealed to me as an alternative to the traditional chestnut or sage and onion stuffing. It was absolutely delicious, and of course it appeals to me because it has a whole mango in it. The stuffing was really delicious and would be perfect alongside any Christmas dinner.
10g butter, for greasing
1 small onion, finely chopped
1 celery stick, diced
175g fresh white breadcrumbs
1 egg, beaten
1 tbsp Dijon mustard
1 small mango, peeled, stoned and diced
85g macadamia nuts, chopped
salt and pepper, optional
Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a 750ml ovenproof dish with the butter.
Melt the butter in a saucepan, add the onion and fry, stirring, for 3-4 minutes until soft. Add the celery and cook for a further 2 minutes.
Remove from the heat and stir in the breadcrumbs, egg and mustard. Add the mango and nuts, then season to taste with salt and pepper, if using.
Spread the mixture in the prepared dish and bake in the preheated oven for 20-25 minutes until golden and bubbling. Serve hot.
I am adding this post to the Holiday Recipes Linky over at Cuddle Fairy.
Disclaimer: I was sent this book to review by Parragon Books as part of their Book Buddy scheme. I received no other payment for this post.