Well, it’s Christmas Eve, so I would like to wish all this blog’s readers a very Merry Christmas. As today and tomorrow are very busy cooking days for me, I will be taking a break from the blog for a day and a half… but I’ll be back on the 26th.
This is the final day of my ‘Twelve Days of Christmas’ seasonal food countdown. Today I have two recipes for you, a great recipe for Hasselback Potatoes to accompany the turkey and a recipe for a soup that you can make with left-over turkey (after all, everyone needs ideas for leftovers after Christmas!).
The Hasselback potatoes recipe rounds off my offerings for the complete Christmas dinner. These include the recipes published over the previous days for: Honey-brined Herb-Roasted Turkey; Crockpot Stuffing and Cranberry Relish and Spicy Honey-roasted Sweet Potatoes and Spicy Braised Red Cabbage. And for dessert there is yesterday’s recipe for Microwave Christmas Pudding, which you still have time to prepare, even today.
As well as this recipe, the Celtnet site has also been updated today with over 40 new Christmas dishes. Go on over to Celtnet’s latest recipes page for the updated Christmas dishes.
Of course, the festive season continues, so after Christmas there will be recipes for leftovers and some recipes for you to enjoy over the New Year.
But, for now, a very Happy Christmas to one and all.
Spicy Hasselback Potatoes
4–6 medium-sized potatoes
6 tbsp butter
For the Spicy Topping:
1/4 tsp cayenne pepper
1 tsp paprika
1 tsp ground cumin
1/2 tsp ground coriander seeds
1/4 tsp sea salt
1/4 tsp freshly-grated nutmeg
more butter, for basting
One of the beauties of thee potatoes is that they will cook comfortably alongside whatever else (typically a roast) is in your oven, so the oven temperature will depend on what else you have there.
Wash the potatoes thoroughly, pat dry, but do not peel. Cut a thin slice from one side of each potato, so that they will lie flat. Sit each potato in turn on a cutting board then lay a wooden spoon behind it (this prevents you from cutting all the way through the potato).
Turn the cutting board so that the potato and spoon are at right angles to you. Using a harp knife, slice the potato thinly (but remember to use the spoon to prevent you from cutting all the way through).
Use your fingers to spread 1 tbsp of the butter over the top of the potato. Now, using a pastry brush force some of the butter between the potato slices.
Repeat with the remaining potatoes. Transfer to an oven pre-heated anywhere between 180ºC and 220ºC (350ºF to 425ºF). Bake for around 45 minutes, basting occasionally with more butter.
Mix together the spices and scatter over the potatoes. Return to the oven and bake for a further 15 minutes, or until golden brown and crispy on the outside.
IF the potatoes are not browning, time their cooking so that you can remove the roast for 20 minutes to rest. During this time, increase the oven temperature to allow the potatoes to brown.