Donal Skehan's family recipes to enjoy on Christmas Eve

Plan relaxed meals on Christmas Eve with Donal Skehan's go-to recipes... with a little something for Santa

Donal Skehan Gingerbread pancakes

Festive Ham and Cheese Wreath with Sprout and Cranberry Salad

recipe by:Donal Skehan

A seasonal take on a main-course favourite

Servings

8

Preparation Time

 30 mins

Cooking Time

 60 mins

Total Time

 1 hours 30 mins

Course

 Main

Cuisine

 European

Ingredients

• all-butter puff pastry (defrosted or chilled)

• 2 tbsp dijon mustard

• 1 x 100g block mozzarella, coarsely grated

• 200g Gruyère, coarsely grated

• 250g thinly sliced smoked ham/ Christmas ham

• Large handful chives, finely chopped

• 1 large free range egg, beaten

• 1 tbsp sesame seeds

• Jar of cranberry sauce or tomato relish, to dip

• For the salad:

• 500g Brussels sprouts, roots and outer leaves trimmed

• 125g dried cranberries

• 75g skinless toasted almonds, chopped

• 50g Parmesan cheese, shaved or grated

• For the dressing:

• 2 tbsp white wine vinegar

• 2 tsp Dijon mustard

• 6 tbsp extra-virgin olive oil

• 1 garlic clove, grated

• 2 tsp honey

• Sea salt and freshly ground black pepper

Method

1. Roll out the block of puff pastry into a large rectangle, measuring roughly 45 cm x 25cm, onto a lightly floured worktop. Keep your puff pastry in the fridge until just before you’re ready to use it.

2. With the long edge of the puff pastry closest to you, begin to spread the Dijon mustard all over, leaving a 2cm gap along the long edge that is furthest away from you.

3. Sprinkle over the mozzarella and gruyere cheeses. Season with black pepper before layering the ham over the cheese, finishing with a sprinkle of the chives.

4. Now, starting from the long edge closest to you, roll the pastry up tightly, like a swiss roll. Egg wash the 2cm gap you left and finally roll everything together, leaving the roll seam side down.

5. Transfer the roll to a lined baking tray and make cuts through the pastry, about 2cm apart, without slicing the whole way through. You should leave the bottom layer of the pastry intact so that all the rounds stay connected when you bend them into a wreath shape.

6. Now, bring the 2 ends together to form a wreath and slightly twist each pastry wheel to reveal the roll. Egg wash the pastry and sprinkle with sesame seeds.

7. Transfer to an oven preheated to 200°C/180°C fan/400°F/Gas Mark 6 and bake for 20 - 25 minutes until golden brown & bubbling.

8. While the pastry is baking, make the salad. Whisk together all the ingredients for the dressing until completely combined.

9. Using a food processor with a fine blade attachment, shave the Brussels sprouts finely, or finely slice with a sharp knife. Add to a large mixing bowl with the dried cranberries, half the almonds and half the parmesan.

10. Add the dressing and toss gently to combine. Transfer to a serving bowl and sprinkle over the remaining nuts and parmesan cheese before serving.

11. Once the wreath is baked, slide onto a serving plate and put a small bowl of cranberry sauce or relish in the middle for dipping.

12. Leave to cool for 10 minutes then serve alongside the salad.

Gingerbread Pancakes with Warm Berry Compote

recipe by:Donal Skehan

Pancakes drenched in a comforting berry compote

Servings

16

Preparation Time

 30 mins

Cooking Time

 10 mins

Total Time

 40 mins

Course

 Dessert

Cuisine

 American

Ingredients

• 30g unsalted butter, plus extra, melted, for serving

• 3 tbsp light muscovado sugar

• 1 tbsp black treacle

• 250g plain flour

• 2 tsp cream of tartar

• 1 tsp bicarbonate of soda

• 2 tsp ground ginger

• 2 tsp ground cinnamon

• ½ tsp allspice

• Pinch of sea salt

• 2 large free-range eggs

• 200ml whole milk

• Neutral oil, to grease

• Yoghurt or creme fraiche and maple syrup, to serve (optional)

• For the berry compote:

• 400g Frozen berries (eg strawberries, raspberries, blackberries, blueberries)

• 100g caster sugar

• 2 tsp vanilla bean paste

• Finely grated zest and juice of a clementine

Method

1. For the berry compote, add all the ingredients into a pan over a medium and gently warm through until the berries are defrosted and juicy. Allow to bubble until the juice has thickened but not turned to jam (about 3-4 minutes). Set aside to cool whilst you make the pancakes.

2. Melt the butter, sugar and treacle together in a small pan over a medium heat. In a large bowl, sift in the flour with the cream of tartar, bicarbonate of soda, spices and a good pinch of salt. Make a well in the centre and pour in the melted butter mixture.

3. Crack the eggs into the well then whisk gently, incorporating a little flour at a time to avoid lumps. Gradually add the milk as you stir until you have a smooth thick batter.

4. Lightly grease a heavy based frying pan and place on a medium heat. Dollop a few spoonfuls of the mixture onto the pan, cook until bubbles appear on the surface then flip and watch them puff up. Cook for a minute more then transfer to a warmed plate whilst you cook the rest.

5. Serve the pancakes with the compote spooned over. You can add a dollop of yoghurt, creme fraiche or a drizzle of maple syrup, for extra luxury.