all Christmas recipes
..All over the world at this time of year people will be celebrating Christmas and New Year with special dishes. At this time of joy and celebration, which extends beyond a single religion or community, I thought it would a good idea to share Christmas recipes from around the world . This Christmas Special gathers together from every continent the enormous variety of festive dishes to be found on tables at this time of year. Seasons Greetings (Famous Singapore Noodles - Stir fried squid)Famous Singapore Noodles
Ingredients
1/4 cup cooking oil
4-6 garlic cloves, minced
2 Tbsp slivered ginger strips (optional)
2 qts water
1 tbsp cooking oil
2 tsp salt
4-6 vermicelli nests (rice vermicelli worked great)
2 cups cooked pork, chicken, shrimp or beef, cut-up
1/3 cup slivered green onions
2 tsp crush ed red pepper (may be halved)
1/4 cup oyster sauce
3 Tbsp curry powder
2 tsp soy sauce
Method
Heat first amount of cooking oil in wok or frying pan. Add garlic and ginger. Cook until tender.
Heat water, second amount of cooking oil and salt in a large uncovered saucepan until boiling. Add vermicelli. Make sure nests are covered with water. Turn off heat and let stand.
Add meat, green onion and red pepper to wok. Stir-fry until hot.
Add oyster sauce, curry powder and soy sauce. Stir and toss well to mix thoroughly. Drain noodles. Add and toss. May be served now or cover and place in 250F oven to hold until ready. Makes 2 good sized plates if 4 nexts are used, 3 plates if 6 are used.
Yellow Fish Curry
Ingredients
1Lb King fish (or Salmon or Tuna or Shark or Scallops )
2 cups coconut milk
3 cups water
1 onion
2 tablsp mustard
1tspn turmeric
1 tsp garlic
Salt
1 tblspn lime juice
Method
Wash the fish and cut steaks into cubes. Add water, onions, salt garlic, mustard and fish cook for 15 minutes. Add coconut milk allow to stand for 1 minute. Finally add the lime juice.
The Original Yorkshire puddings
Ingredients
1 large cup plain flour Salt
1 large cup Eggs
1 large cup milk and water mixed
1 tbsp vinegar
120g beef dripping, for cooking
Method
Set the oven to 200°C/Gas 6. To make the batter, sift the flour and salt into a large bowl.
Add the eggs and beat well with half the liquid until all the lumps have disappeared.
Add the rest of the liquid and the vinegar, and allow standing.
In a Yorkshire pudding tin put a desert spoon of dripping in each compartment and place in the preheated oven until the dripping is very hot.
Whisk up the batter and quickly remove the Yorkshire pudding tin from the oven.
Ladle the batter into the individual sections of the tin and place back in the oven.
Bake for 25 minutes, without opening the oven if possible. Serve immediately.
Asian baked chicken
Ingredients
4 lb. whole chicken
1 cans non alcoholic beer
1/2 cup Soy Sauce
1/4 cup fresh lime juice
1/4 cup packed light brown sugar
1/4 cup finely chopped fresh cilantro
2 tablespoons peeled, chopped fresh ginger
4 cloves garlic, finely chopped
1 tablespoon sesame oil
Method
PLACE chicken in large, heavy-duty resalable plastic bag. Add beer, soy sauce, lime juice, sugar, cilantro, ginger, garlic and oil. Marinate, turning chicken occasionally, for at least 4 hours or overnight.
PREHEAT oven to 350° F. Place chicken and marinade in 13 x 9-inch baking pan.
BAKE, basting occasionally, for 1 hour 20 minutes or until juices run clear when thigh is pierced. Transfer chicken to platter.
STRAIN pan juices into medium saucepan; spoon off fat and discard if necessary. Boil for 6 to 8 minutes or until sauce is reduced to about 1 cup. Serve sauce with chicken.
Traditional Scottish Haggis
Ingredients
Set of sheep`s heart, lungs and liver
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
1 tsp garlic paste
Fresh coriander chopped
One teaspoon nutmeg
½ teaspoon mace
2 tbsp rooh afza chilli sauce
Method
Trim off any excess fat and sinew from the sheep`s intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.
Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, rooh afza chilli sauce, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.
Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Add coriander Avoid boiling vigorously to avoid bursting the skin.
Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/Swede). For added flavour, you can add some nutmeg to the potatoes and allspice to the turnip/Swede. Some people like to pour a little whisky over their haggis - Drambuie is even better!
Stir fried squid
Ingredients
2 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
1/2 lb. thin asparagus, trimmed and cut into 1/2-inch pieces
1 red bell pepper, chopped
1 lb. whole squid, cleaned and cut into bite-size pieces
1 cup cooked barley (1/4 cup uncooked)
1 cans (8 oz.) bamboo shoots, drained and coarsely chopped
1 tablespoon Chicken Flavour Bouillon
1 tablespoon sake
1 tablespoon unseasoned rice vinegar
1 tablespoon granulated sugar
1/4 teaspoon ground white pepper
Mint leaves for garnish
Method
HEAT oil in large skillet or wok over medium-high heat. Add ginger; stir-fry for 1 minute or until fragrant. Add asparagus and bell pepper; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender. Add squid, barley, bamboo shoots, bouillon, sake, vinegar, sugar and white pepper; stir-fry for 5 minutes or until squid curls. Garnish with mint; serve immediately.
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