Top 10 wines for Christmas lunch

The best wines for Christmas lunch as recommended by Decanter.com.

WHITE WINES:

Domaine Pierre Gaillard, Roussanne, Vin de Pays des Comtes Rhodaniens, 2007 France
A well-priced wine from a highly regarded producer. It has a graceful quality: intense, ripe fruit complemented by honey, peach, apricot and blossom. It would be a perfect match with honey-glazed gammon.
£10.70, Berry Bros & Rudd

Errazuriz, Estate Chardonnay, Casablanca Valley, 2008 Chile
Elegant, creamy apple and pineapple fruit, nice weight, firm acidity, good complexity and impressive intensity.
£7.99, Majestic

Olivier Leflaive, les Meix, Puligny-Montrachet, France 2007
Delightfully willowy but intense with layers of aromas. It's creamy and rich while the oak is beautifully integrated, backed by minerality and punchy fruit. The weight indicates real quality as does its perfect balance - very complex.
£28.99, Corney & Barrow

RED WINES:

Lundun, Chusclan Vignerons, Réserve de la Saurine, Vin de Pays du Gard 2007 France
Largely from Grenache but supported by Carignan and Syrah, this is juicy and fresh, with lots of primary currant fruit that has real vibrancy and elegance.
£5.99, Marks & Spencer

Ségla, Margaux, 2004 France
This is the second wine from the Bordeaux Crus Classés Château Rauzan Ségla, and it's perfect for those lacking cellaring patience or the means to buy the grand Vin.
This is showing very well: ripe, currant fruit and elegant structure.
£19.99, Majestic

Domaine Gilles Jourdan, Vieilles Vignes, Bourgogne Rouge 2006 France
Don't be put off by the Bourgogne Rouge classification - this has more to offer than you expect. Pretty and delicate, it's supremely balanced, boasting delightful red cherries, strawberries and a long, elegant finish.
£12.49, Corney & Barrow

GD Vajra, Dolcetto d'Alba, Piedmont 2008 Italy
Perfumed, bewitching, feminine nose of rose petals and violets. The palate is similarly floral, augmented by red cherry and berry fruit, mineral presence and typical Dolcetto tannins that bind it all together.
£14.99, available from Harvey Nichols, Booths Supermarkets, Bennetts Wines

William Downie, Pinot Noir, Gipplsand, Victoria, 2008 Australia
Weighty with primary fruit with young, expressive juicy red fruit from top to tail. Immediately rewarding.
£36.95, available from Liberty Wines, The Butlers Wine Cellars

FORTIFIED AND SWEET WINES:

González Byass, Apostoles, 30 year old Palo Cortado, Sherry
From a solera created in 1862, this is a delicious alternative to Madeira for a late-morning aperitif on Christmas day. Tantalising nuttiness, bolstered by dried figs, raisins and nuts on the multi-layers and lengthy palate.
£14.99, Majestic

Château Petit Védrines, Sauternes 2006 France
Château Doisy Védrines's second wine, this is imbued with intense honey-coated peach and apricot fruit, ably supported by a sturdy, fresh structure which allows the complexity to shine on the palate. Great length as well.
£11.99, Sainsbury's

Salmon strips in beer batter

Serves 4-6

500g **celeriac, scrubbed and peeled, in thick wedges
Virgin olive oil
600g skinless salmon fillet
Flour, for dusting
2 tsp mild paprika
125g plain white flour, sifted
1 tsp salt
150ml beer, ale or lager
Lemon or lime (optional)

To make the chips, shred the celeriac using a mandoline. Pre-heat the oven to 180°C, Gas Mark 4. Heat 5cm oil in a heavy-based pan to 190°C (hot enough to brown a cube of stale bread in 20 seconds). If you have a frying basket, set it in place. Cook the shreds in batches for several minutes until golden and crisp. Remove with a draining spoon and keep hot in the oven until all are made. For the salmon, cut into 0.5cm crosswise strips. Dust in a little plain flour. Put the paprika, flour, salt and beer into a medium bowl and whisk hard for about 35 seconds. Using tongs, dip 1 piece of fish at a time into the batter. Lift and let the excess drain off. Lower each strip into the hot oil, cooking 3 at a time for 1 1/2 to 2 minutes or until golden and crisp. Remove with a draining spoon and keep the cooked fish hot on a wire rack on a roasting tin in the oven until all the goujons are cooked. Serve with celeriac chips and a wedge of lemon or lime.

RECIPE CLARE FERGUSON
STYLING KAREN AKHTAR
PHOTOGRAPHS EMMA LEE
FEBRUARY 2009


** celeriac - is also known as celery root, turnip-rooted celery or knob celery.

Parmesan Bread and Butter Pudding

Soufflé-like and baked to a pleasing crust, this dish can be made with any white square-cut bread and relies for its outstanding flavour on superb Parmesan cheese. Ideally, grate your own.

SERVES 6
10 medium-thick slices square white bread (about 450g)
75g soft butter at room temperature
120g Parmesan cheese, finely grated
6 large free-range eggs
300ml double cream
300ml milk
1⁄2 tsp fine sea salt
1⁄2 tsp freshly ground white or black pepper

Spread the bread slices on one side with butter, keeping back a little. Use the rest to grease a 1.25-litre heatproof baking dish, ideally oval or rectangular, and 5cm or 6cm deep. Use half the cheese to make cheese sandwiches, pressing tops on firmly. Slice off and discard the crusts. Quarter the sandwiches diagonally and arrange in the dish, points up. Whisk the eggs, cream, milk, salt, pepper and half of the remaining cheese. Pour 600ml of this liquid slowly over the sandwiches to cover evenly. Pre-heat the oven to 180°C, Gas Mark 4. Leave the sandwiches for 15 minutes to soak, then pour on the remaining savoury custard and sprinkle with the rest of the cheese. Bake towards the top third of the oven for 45 minutes or until the pudding is puffed, deeply browned and smells intensely cheese-scented. Serve hot.

RECIPES CLARE FERGUSON
STYLING KAREN AKHTAR
PHOTOGRAPHS PETER CASSIDY
NOVEMBER 2008

Papaya Atchara

INGREDIENTS:
1 cup coarse salt
1 head garlic
20 or more native onions
2 red sweet bell pepper
2 green pepper, sliced
green papaya

PROCEDURE:

Grate green papaya and for every 8 cups of grated papaya, add 1 cup coarse salt. Work with hands and express the juice. Wrap papaya by handfuls in a cheesecloth to express the juice better. Soak in plain vinegar overnight. The next day express most of the vinegar of the papaya. Mix the rest of the ingredients together and pack loosely in clean jars. Make a syrup out of vinegar sugar and salt.

Sour pickle - 1 cup vinegar to 1/2 cup sugar and 1 tsp. salt
Sweet/sour pickle - 1 cup vinegar to 2/3 cup sugar and 1 tsp salt
Sweet pickle - 1 cup vinegar to 3/4 cup sugar and 1 tsp salt

Boil the syrup once or just long enough to melt the sugar and salt. Cool a little and pour into bottles of prepared vegetables. Remove air bubbles. Seal tightly.


*** To make your atchara more appetizing add some pineapples, raisins, carrots and or garlic.

December foods

PUTO PAO


Dimsums are great for snacks, and as a business, they require minimal capital and are easy to make.

Generally, even if you make a high markup for your putopao, you should have a competitive advantage over vendors selling then in the malls. When you sell them to your neighbors, in particular, you can always price them lower because of your much lower distribution and overhead costs.

Start-up capital is 320 for 30 pieces of putopao, and time to finish is 1 hour.

Materials Needed:

* Wooden Ladle or whip
* Spatula
* Measuring spoons and cups
* Kitchen weighing scale
* Serving tray
* Pressure cooker or casserole



* Bowls
* Ladle
* Steamer
* Knives
* Gas stove
* Wok or skillet

You can buy the ingredients at the supermarket or public market; the rest you’ll probably already have in your kitchen. You’ll need around P160.

Ingredients:

Putopao is a bun with asado toppings or fillings. To make it, you’ll need the following ingredients:

* 1/2 kg all-purpose flour (P30/kg)
* 250 g white sugar (P38/kg)
* 1/4 cup baking powder (P8.50/50 g)
* 2-1/2 cup water
* 3 tbsp or 30 g melted butter (P20/bar of 225 g)

For the asado, on the other hand, you’ll need the following ingredients:

* 1/2 kg of ground lean pork (P135/kg)
* 1 piece laurel leaf (P0.50/3 pcs)
* 1 piece star anise (P5/pack)
* 1/2 cup or 112 ml of soy sauce (P5/200 ml pouch)
* 1/2 cup water
* I/2 cup or 125 g of white sugar
* 1 tsp or 2g cornstarch (P10/100g)
* 2 cloves garlic (P5 per 3 bulbs; each bulb has about 10 cloves)

Procedure

1. Start by cooking the asado. While preheating the pan or a skillet over low heat, mince the garlic. Once the pan is hot enough, put all the ingredients together. Mix until the meat is cooked and becomes tender. Discard the star anise and the laurel once the meat gets tender. (The star anise and laurel leaf are only meant to givea savory aroma to your dish.)

2. So the meat won’t become crispy, don’t saute or braise it. Cook it only in water and soy sauce. Let the meat absorb all the liquid until it dries out. After that, turn off the stove and set the cooked meat or asado aside. This asado can fill four sets of your bun recipe. Let it cool and start doing the buns.

3. Get all the dry ingredients and mix them in a bowl. Then add water. Using a wooden ladle or whip, dissolve all the ingredients. Continue mixing them until you achieve a smooth texture. Then add the melted butter (you could also use cooking oil as an alternative). Mix. You’ll know when the mix is ready for steaming when there are no lumps left.

4. Afterwards, get the ounce-size molds. Pour in the mixture until each mold is three fourths full. Put one teaspoon of the asado on top. If you want to make it a filling, then fill the mold a quarter full and put one teaspoon of asado. Then pour in the mixture until it is almost full. Arrange the molds in the steamer, which should contain enough water. Steam for 30 minutes in boiling temperature.

5. Make sure there’s enough water to steam your putopaos. After 30 minutes, take off the putopaos from the molds. Your yield for this set should be 48 pieces.

December foods

BIBINGKA


Makes 2 Cakes.

Preparation time: 20 minutes

Baking time: 20 minutes

+8 hours for soaking the rice and 12 hours for letting rice dough stand


Bibingka Galapong Ingredients:

*

Bibingka 400 g (2 cups) uncooked rice
*

500 ml (2 cups) water
*

3 eggs
*

125 g (1/2 cup) sugar
*

2 tablespoons melted butter, plus additional for brushing
*

250 ml (1 cup) thick coconut milk
*

1 tablespoon baking powder
*

1 sheet banana leaf
*

250 g (8 oz) cottage cheese or cheddar cheese, grated

Bibingka Galapong Cooking Instructions:

*

Pinoy Bibingka Galapong Soak rice in water overnight. Drain rice, reserving the liquid. In a blender or food processor, grind the rice finely, adding just enough of the reserved liquid so the mixture is not dry. Set aside for about 12 hours at room temperature.
*

Preheat oven to 180ºC (350º F) Beat eggs in a bowl until foamy. Add sugar and butter until fluffy. Pour the coconut milk into the ground rice and mix well. Blend into the egg mixture, beating well until smooth. Add baking powder.
*

Wilt banana leaves by passing over an open flame for several seconds. Line 2 small baking dishes, or heatproof pans, about 20 cm (8 inches) in diameter, with banana leaves. Brush banana leaves with butter. Pour mixture into the baking dishes, distributing evenly. Top with grated cheese and brush with butter again.
*

Bake in preheated oven for about 20 minutes or until a knife inserted in the center comes out clean.
*

Serve hot with cheese on top and grated coconut flesh on the side.

Bibingka Galapong Cooking Tips:

*

Banana Leaves should be passed over an open flame for a few seconds before use to soften them, so that they do not crack when folded. Alternatively, dip the leaves in boiling water until they just start to soften. They are sold in rectangular sheets in provision shops, supermarket or the local market if you are in the Philippines. If banana leaves are not available substitute with wax paper.
*

Thick Coconut Milk is obtained by grating the flesh of 1 coconut into bowl (this yields about 3 cups of coconut flesh) Add 1 cup water, knead thoroughly a few times, then squeeze the mixture firmly in your fist or strain in a cheese cloth. If using canned or packet coconut cream, you normally dilute it, adding 1 cup of water to 1 cup of canned or packet coconut cream to obtain thick coconut milk. This mixing ratio is only a general guide however. Different brands of packaged coconut cream vary in thickness, so follow the package instructions.

December foods

Callos, a legacy from the Spanish colonial era, this savory stew of ox tripe and leg is flavored with spicy chorizo de bilbao and traditionally served with olives. What makes callos special? Why is it different from other beef stews? Chorizo de bilbao is a major factor. chorizo bilbao is a spicy sausage packed in paprika flavored lard.

Serves 8-10
Preparation time: 50 mins
Cooking time: 2½ hours

Filipino Callos Ingredients:

* pinoy-callos-recipe.jpg 1/2 kg ox tripe
* Freshly ground Pepper
* 2 chorizo bilbao sausages, sliced diagonally
* ¼ cup extra virgin olive oil
* 1½ cups Tomato sauce
* 1 medium red capsicum, cut into 1-inch squares
* 2/3 cup pitted green olives
* ¾ cup chickpeas
* 2 cups vinegar
* 7 liters water
* 1½ kg ox hooves
* 2 tablespoons corn oil
* 1 onion, diced
* 3 cloves garlic, peeled and crushed
* 1 cup chopped tomatoes (fresh or canned)

* Salt
* Tabasco sauce (optional)

Filipino Callos Cooking Instructions:

*

Clean and wash ox trip in vinegar thoroughly. Rinse and brush to remove any dirt. Boil trip in 9 cups of the water for 8 minutes. Drain and discard water.
*

Clean and wash ox hooves well. Boil in 9 cups of the water for 12 minutes. Drain and discard water.
*

In a casserole, combine ox trip and ox hooves. Pour in remaining 12 cups water and bring to the boil, then simmer for about 2 hours or until meats are tender.
*

Remove meats from broth and let cool. Reserve 1½ cups of the broth.
*

Meanwhile, heat corn oil in a frying-pan and fry the chorizo pieces until firm, about 3 minutes per side. Set aside.
*

Slice the trip into 1-inch squares. Remove meat from the ox hooves and slice similarly. Set aside.
*

Heat olive oil in a casserole and sauté until fragrant. Add the sliced meats and sauté until lightly brown.
*

Pour in tomatoes, canned tomato sauce and the reserved broth. Simmer for about 5 minutes.
*

Add the chorizo, capsicum, olives and chickpeas and season with salt, pepper and, if desired Tabasco.
*

Simmer just enough for the vegetables to heat through.

December foods

Suman sa Ibus Ingredients:

* Pinoy Suman Ibus 3 cups malagkit rice
* 2 teaspoons salt
* 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions:

*

Soak malagkit in water for an hour or ntil grains are swollen. Drain.
*

Add salt nd coconut milk. Mix well.
*

Prepare ibus then fill with rice mixture. Seal tubes and tie with strips of the ibus.

*

Arrange the suman in a big saucepan and cover with water. Cover the pot and
boil for 2 hours or until cooked.
*

Serve with sugar or ripe mango.

How to wrap a Suman Ibu

* Fold the end of the buri leaf by 1 ½ inches.
* Fold the bottom edge into a triangle.
* Start rolling up the buri leaf in an overlapping manner.
* Roll up the buri to make a tube.
* Attach a small piece of wooden pick to secure the tube.
* Fill the tube with malagkit.
* Seal the ibus tube.
* Tie with strips of buri.