Finn Kenny and William Slater - Christmas recipes

Finn Kenny with his Christmas Chutney

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Finn Kenny and William Slater - Hopwood Hall cookery students - Christmas recipes.

Finn’s Christmas Chutney

Ingredients: 

• 900g Demerara sugar
• 900g White wine vinegar
• 5g Ground cinnamon
• 5g Cloves
• 0.25g Saffron
• 125g Ginger, finely chopped 
• 375g Diced onion
• 375g Golden sultanas
• 750g Tomato concasse
• 2000g Diced pears
• 1kg Cranberries
• 3 Oranges, zested

Method: 

• Bring the sugar and the vinegar to the boil and reduce down to a thick syrup.
• Add the cinnamon, cloves and saffron and
• cook out for a couple of minutes. 
• Add the ginger and cook until a thick syrup consistency is reached.
• Add the onion and cook until a thick syrup consistency is reached.
• Add the sultanas and tomato concasse and cook until a thick syrup consistency is reached.
• Finally, add the pear, cranberries and orange zest and cook until just soft.
• Place in a container and refrigerate.

Will’s Turkey Stuffing 

Ingredients: 

• 1kg Pork Sausage meat
• 200g Dried Apricots, chopped
• 20g Sage, finely chopped
• 10g Thyme, chopped
• 10g Garlic, finely chopped
• 200g Shallot, finely diced
• 500g Chestnuts, cooked, peeled and finely chopped
• 200g Cranberries
• 100ml Port

Method: 

• Put the cranberries and port together into a pan then gently simmer until the port has reduced down to a thick syrup.
• In a separate pan, sweat the shallot down and when soft add the sage, thyme and garlic.
• Add the chestnuts, dried apricots, and the cranberries with the reduced port.
• Mix with the sausage meat and season.