Easy Stuffing with (or without) Chestnuts:
8 ozs. of fresh or couple of days-old white bread breadcrumbs - make in food processor - remove to a bowl.
1 small onion - peeled, cut into 1/4s
2 tablespoons of olive oil
2 medium eggs
salt,pepper, dried thyme, basil and oregano - to taste
2 squeezes of Gourmet Garden Corriander Paste
1 squeeze of Gourmet Garden Garlic Paste
1 or 2 squeezes of Gourmet Garden Ginger Paste
1 pack of precooked Chestnuts (if wanted) - crumbed in food processor
Mix the wet ingredients into the dry
Add the Gourmet Garden pastes - (these are really easy to keep handy in the fridge),
a tablespoon or two of cold water - mix.
Line a loaf tin with klingfilm, (overlapping), and put the stuffing in.
Pat down gently to lightly firm and bang the tin (gently) on your countertop).
Cover over with the overlapping klingfilm and either keep in fridge for a day or two or freeze. (Defrost before cooking).
When cooking the stuffing, remove the klingfilm, carefully replace in the baking tin. (It's probably easier to do this while frozen) - cover with foil and bake -
approx. 190 C for about 30-45mins. - (check to see if cooked through).
Cranberries in Marsala
1 pack of frozen cranberries - 400g. - defrosted
Demerara Sugar and Maple Syrup - to your taste
small amount of water
Marsala Wine (or any sweet wine/sherry will do)
Put all the ingredients, except the wine, into a small saucepan and gently bring to the boil or microwave until the cranberries are just cooked - add the wine, and adjust the sweetness to your taste. Boil again gently just for a minute or so.
Strain the berries, keeping the juice.
Boil the juice gently just for a minute or so until very slightly syrupy - taste again.
Put the berries into a sterilised jar and pour the juice over them -
Tapping the jar gently on your counter to erase any air bubbles,