Festive Feasting

With the festive season well and truly upon us, Lidl Northern Ireland, in partnership with chef Paul Flynn, has created some mouth-watering dishes for you to enjoy with your family and friends.
From savoury whipped goats cheese pots to a roast turkey dish with all the trimmings, each of these recipes uses fresh and delicious produce available in Lidl stores across Northern Ireland, perfect for a festive get together or Christmas lunch.

WHIPPED GOATS CHEESE POTS WITH APPLE AND CRANBERRY (Serves: 4)
What You’ll Need
2 tubs Chene d’Argent Soft French goats cheese
1 tub Cavabel Creamy Spread
1/2 jar Batts Bramley Apple Sauce
Some roughly chopped salted almonds (40g)
A pinch of cranberries to garnish (25g)

Method:
Put the goats cheese, creamy spread and apple sauce in a bowl and whip with a hand-held mixer for 1 minute.
Spoon into little individual dishes or one bigger bowl and top with the almonds and cranberries.

CHRISTMAS SOUP
 (Serves: 8)
What You’ll Need
2 red onions (268g) peeled and sliced
1 turnip (934g) peeled and diced
1 packet carrot and parsnip (500g) peeled, trimmed and diced
2 pears (375g) peeled, cored, and diced
1 knob of butter (50g)
A little sage or thyme
2 1/2 ltrs water
1 Kania chicken stock cube
350ml mulled wine
1 packet Alesto cranberry and macadamia nut mix (70g)
A little lightly whipped cream (optional)
Kania Salt and Pepper (to season)

Method:
Sweat the onions gently in the butter for 10 minutes, making sure there’s a lid on the pot for best effect, add the carrots, parsnips, turnips and sage.
Continue to sweat the vegetables for a further 10 minutes then add the pears, water, mulled wine and stock cube.
Bring to the boil and simmer for 30 minutes then blend till smooth and season.
When ready serve in warm bowls with a drizzle of whipped cream and a scattering of cranberry and macadamia mix.

BAKED SMOKED SALMON CUSTARD WITH DILL PICKLED CUCUMBER (Serves: 6)
What You’ll Need
For salmon:
1 packet Irish Organic Hot smoked salmon, skin removed and very finely diced
500ml Coolree Creamery cream
1 O’Connells whole egg and 3 egg yolks
1 tbsp Batts Horseradish Sauce
Kania Salt and pepper
For pickled cucumber:
1 cucumber (365g)
200ml Rosso white wine vinegar
100ml water
90g Belbake Caster Sugar
1 punnet of dill (25g) picked and chopped.

Method:
Set oven to 140 degrees. Whisk eggs together in a bowl then add the cream, horseradish, and chopped salmon, then season.
Ladle the mixture between your ramekins making sure you stir while you ladle to make sure your salmon is evenly distributed.
Boil a kettle and place your ramekins in a baking tray. Pour the boiling water around the ramekins so they reach half way up the sides (this will make sure your eggs don’t scramble).
Put in the oven for 25 -30 minutes until the mixture is just set but with a little wobble in the centre. When the custard is cooked, remove from the tray, and allow to cool before refrigerating.
While the salmon custards are happily cooking you can make your pickled cucumber
Bring the vinegar, water and sugar to the boil and set aside to cool. Peel your cucumber intermittently, this removes half the tough skin but keeps some of the gorgeous green colour.
Slice the cucumber into rounds as thin as you can before immersing in the pickle, add the chopped dill and put back in the fridge until needed, it will certainly keep for 3 weeks or more although the colour will never be as verdant as the day you make it.

WARM SALAD OF TIPPERARY BLUE CHEESE, CARMELISED APPLE AND ALMONDS (Serves: 4)
What You’ll Need
1 packet Deluxe Mature Tipperary Blue Cheese
2 Granny Smith apples, each cored and cut into 8 pieces
2 red onions, peeled and cut into 6
2 tbsp Primadonna Olive Oil
15g Belbake Fairtrade light brown sugar
1 tbsp Rosso vinegar
1 packet baby kale and spinach salad
20 Alesto salted almonds
Kania Salt and Pepper

Method:
Heat the olive oil in a large frying pan until gently smoking. Carefully tip in the apples and onions allowing them to cook over a medium high heat until they start to colour.
Meanwhile divide the salad in piles onto 4 plates. Add the sugar to the onion and apple mixture and cook for 2 minutes before adding the vinegar.
Remove from heat and spoon the caramelised apples and onions around the salad pouring any excess juices over the leaves.
Crumble the cheese over the salad, scatter the almonds then serve straight away.

SEARED DUCK, SWEET & SOUR BEETROOT (Serves: 4)
What You’ll Need
4 Deluxe Duck Breast
500g Cooked Beetroot
1 packet Curly Kale
100ml Rosso Vinegar
1 tbsp Belbake Sugar
Pinch of Ground Cinnamon
200g Milbona Crème Fraiche (200g)
1 large tsp Horseradish Sauce
Kania Salt and Pepper
A little olive oil

Method:
Start by making your Beetroot. Drain the Beetroot Juices into a pan, add the vinegar, sugar and cinnamon. Bring to the boil and reduce to a syrup consistency.
Meanwhile cut your beetroot into large chunks and fold into the syrup, season using lots of black pepper and set aside.
Set your oven to 180degrees trim any excess fat from the duck along with the Sinew on the Flesh side.
Drizzle a little oil on a roasting tray, season the duck and place on the tray skin side up for 10 minutes at which point turn the duck over and cook for another 8 mins -this will give you a lovely pink duck.
While the duck is cooking, in another pot mix the crème fraiche with the horseradish sauce and salt and pepper.
Meanwhile bring a pot of salted water up to the boil and cook the kale for 4-5 minutes, drain and squeeze as best you can before adding into the warmed crème fraiche.
Heat the beetroot and slice the duck leaving it to rest on some kitchen towel for a minute.
Divide the kale between 4 warm plates, add the beetroot then the duck

ROAST TURKEY, BELOTTA HAM, APPLE AND SPROUT MASH
(Serves: 8-10)
What You’ll Need
For the stuffing
125g Dairy Manor butter
3 Onions, small, finely chopped
125g Dulano Bacon Lardons
20 Sage Leaves, fresh, roughly chopped
1 packet Connell Bakery breadcrumbs
125g Alesto walnuts, roughly chopped
1 pinch freshly cracked Kania salt and pepper, to taste
For the turkey
1 fresh Bally Manor Irish whole turkey (about 6kg)
4 onions, peeled and sliced into thick rings
1 glug Primadonna extra virgin olive oil
1 pinch freshly cracked Kania salt and pepper, to taste
800ml Woodgate dry cider
80g Deluxe Iberian ham, or Serrano ham
For the Brussels sprout and apple mash
12 potatoes, medium, peeled and halved
24 Brussels sprouts, trimmed and washed
350ml Coolree Creamery Whole milk
80g Dairy Manor butter
1 pinch freshly cracked Kania salt and pepper, to taste
2 eating apples, medium, peeled and finely diced at the last minute

Method:
To make the stuffing, melt the butter in a wide pan over a medium heat. Add the onions and sweat slowly in the butter for 5 minutes or so until the onions are soft and transparent – do not allow them to brown. Then add in the bacon lardons and cook for another few minutes. Finally add the chopped sage, breadcrumbs, walnuts and season with salt and pepper. Set aside.

Pre-heat the oven to 170°C/325°F/Gas Mark 3. Remove the neck from inside the turkey and trim off any excess fat from the opening. Place the turkey neck on the roasting tray for flavour
At this point you can stuff your turkey (if using stuffing) but make sure not to pack the stuffing too tightly.

Spread the onion slices evenly on the base of the roasting tray – these will act as a trivet
Place the turkey on top of the onions and the neck, splash over with olive oil and season generously, massaging the oil into the skin of the turkey.

Pour one can of cider around the bird – this will flavour it during cooking and ensure you have a lovely moist turkey. Cover tightly with tinfoil and place in the oven for 2 ½ hours for the first part of the cooking.

When the 2 ½ hours have elapsed, remove the turkey from the oven, turn the oven temperature up to 185°C/360°F/Gas Mark 4, throw away the foil and pour the second can of cider over the bird, before returning to the oven for another hour.

Meanwhile, make the sprout mash, put the potatoes on to boil. To prepare the sprouts, simply bring a pot of salted water to the boil and cook the sprouts till they are soft but not mushy, 4 – 5 minutes should do it. Then drain and plunge them into iced water for a minute. When they are cold, dry them, slice them in half and set aside. When the potatoes are cooked, drain and mash, adding milk and butter as you go to form a nice soft, creamy mash. Taste and season well. If you think it needs a little more milk or butter do add it in. Keep the potatoes in their pot and transfer to a low oven or cover tightly to keep warm. You will finish the mash when the turkey is ready.

Make sure to baste the turkey a few times during the last cooking phase as this will give a lovely sheen to the bird. When cooked, transfer the turkey to another tray and allow to rest, then strain off the cooking juices into a jug. Leave to sit for 10 minutes to let the fat rise to the surface then scoop if off and pour the jus into a small pan and reduce by one-third, this is your gravy.

To finish the mash, simply put the pot of mashed potato back over a low heat to warm through and add in the Brussels sprouts and chopped apple, mix well and allow to heat through.

Carve the turkey and arrange a layer of mash in the centre of warmed plates. Scoop out some stuffing and place it beside the mash, before arranging the turkey on top. Drizzle over the gravy, drape over with Iberian or Serrano ham and serve.
Tip: A tablespoon of mustard mixed through the mash would taste great. If you are using a frozen turkey make sure to allow plenty of time for it to defrost properly. This will take at least a day out of the fridge.

MINCEMEAT CRÉME BRULEE (Serves: 8)
What You’ll Need
1/2 jar Belbake Traditional mincemeat
250ml Coolree Creamery cream
250ml Coolree Creamery Whole milk,
1 Connell Farm egg plus 3 egg yolks,
2 tbsp Belbake light brown soft sugar

Method:
Set your oven to 140 degrees.
Whisk your eggs together then add your milk. Bring the cream and sugar to a gentle simmer then whisk into the egg and milk mixture.
Divide your mincemeat between 8 medium sized ramekins then gently pour the custard over the top.
Place the ramekins into a roasting tray, boil a kettle and fill the ramekins 1/3 the way up the sides of the dishes.
Place in the oven for 35-40 mins until the custard has just set but with a little wobble in the centre.
Dust with a little golden-brown sugar an d brown under a hot grill.

Lidl Northern Ireland has an extensive range of delicious ‘Deluxe’ products available in stores with all of favourites back due to popular demand and the addition of over 70 new tasty and affordable extras. Lidl has it all this festive season, from fresh Northern Irish turkeys to mouth-watering ‘Deluxe’ desserts, available in 38 stores across Northern Ireland from October, while stocks last.