If your Christmas cake and pudding are now prepared and put away for the big day, what can you do next to give yourself more time to relax and enjoy the festive season when it gets underway?
The team in the Wivenhoe House kitchen, led by Head Chef Simon Morris, is busy crafting lots of the extras that make Christmas in our hotel so special.
Simon said: “Currently we are making our spiced beetroot relish that can be potted and stored and our spiced plum compote. We are also preparing our gluten free sausagemeat stuffing that can go in the freezer ready for December.”
We’re delighted to share Simon’s gluten-free stuffing recipe with you. The measurements are for eight servings.
- 40g dried apricots, soaked and chopped
- 20g onion, finely chopped
- 40g fresh gluten free breadcrumbs.
- 20 ml vegetable oil
- 200g gluten free sausagemeat
- 5g chopped parsley
- 1 tsp orange juice
- Pinch dried sage
- ½ egg
- Pinch of salt
- Ground pepper
Heat the oil over a low heat, add the onions and fry gently until softened then add the chopped apricots.
Remove from heat and stir in the remaining ingredients. Season with salt and pepper and mix until well combined. Roll into a long sausage shape and roll up tightly in tinfoil. Cook at 180C for approximately 30 minutes, or until cooked through. When cool, take off the tinfoil and rewrap in cling film and freeze for up to six weeks.