Photo copyright © Michael Jensen

Ingredients:

(Makes 8 servings)

1 pork loin center rib roast (2 kg), backbone loosened

1⁄8 teaspoon each salt and black pepper

For the stuffing:

1 cup pitted prunes

2⁄3 cup water

3 tablespoons butter or margarine

1 small yellow onion, chopped

2 tablespoons firmly packed light brown sugar

1 teaspoon grated lemon rind

1⁄2 teaspoon ground cinnamon

1⁄4 teaspoon ground cardamom

6 cups dried bread cubes

1 large tart apple, chopped

1⁄2 cup apple juice

Method:

1. Preheat the oven to 180°C. Place the roast rib side down. Cut pockets in the roast, cutting from the meaty side (tip, opposite). Sprinkle the roast with the salt and pepper.

2. To prepare the stuffing, in a small saucepan, combine the prunes and the water. Bring to a boil. Lower the heat and simmer, covered, for 10 minutes or until prunes are tender. Drain. Coarsely chop prunes; set aside.

3. In the same saucepan, melt the butter over moderate heat. Add the onion and cook for 3 minutes or until tender. Remove from heat. Stir in the brown sugar, lemon rind, cinnamon, and cardamom.

4. Place the bread cubes in a large bowl. Stir in the onion mixture, prunes, and apple. Drizzle with the apple juice, tossing lightly until moistened. Spoon about 3 tablespoons of the stuffing into each pocket of roast (tip, below). Spoon the remaining stuffing into a 11⁄2-quart casserole; cover and refrigerate.

* Stuffing a Roast:

I. Using a sharp knife, cut deep slits between the rib bones of the roast. Cut through the thickest portion of the meat about halfway to the backbone and within 1⁄2 inch of the edges to make each pocket.

II. Holding a pocket open with one hand, use a small spoon to place stuffing in the slit. Lightly pack the stuffing down and keep adding stuffing until you’ve used about 3 tablespoons.

5. Place the roast, rib side down, in a roasting pan. Roast for 13⁄4 to 21⁄4 hours or until an instant-read thermometer inserted in the center of roast (not stuffing) registers 70°c. (Cover the roast loosely with foil after 1 hour so the stuffing doesn’t overbrown.) Bake the covered casserole of stuffing alongside the roast during the last 30 to 40 minutes of roasting.

6. Let the roast stand for 15 minutes before carving. Serve the stuffing in the casserole with the roast.

Note: This apple-and-prune-stuffed roast is traditionally served at Christmas in Danish-American families. However, it makes a wonderful company dish any time of year.

Rum Truffles

Preparation time 25 minutes

Standing time 10–20 minutes

Cooking time 5 minutes

Makes about 24 truffles

Ingredients:

200 g plain dark chocolate, broken into small pieces

2 tablespoons rum

60 g unsalted butter, at room temperature

2 teaspoons pouring cream

1/4 cup ground almonds

2 tablespoons icing sugar, sifted

1/4 cup cocoa powder, sifted, for coating

Method:

1 Melt the chocolate in the rum in a heatproof bowl placed over a saucepan of simmering water. Do not allow the water to boil or the chocolate to become too hot. Remove the bowl from the heat and beat in the butter, a little at a time. Stir in the cream, ground almonds and icing sugar. Let the mixture cool, then chill for about 10 minutes, or until firm enough to handle.

2 With dampened fingertips, take teaspoons of the mixture and roll into small balls. Roll in the cocoa powder, spread on a baking tray lined with baking paper, and refrigerate until firm. Put the truffles in individual paper cases and store in an airtight container in the refrigerator – they will keep for up to 10 days. Serve after dinner with coffee.

Variations:

Orange Truffles: Add orange juice instead of rum and 1/2 teaspoon finely grated orange rind.

Coffee Truffles: Use 1–2 tablespoons black coffee instead of the rum.

Hazelnut Truffles: Replace the ground almonds with 1/4 cup ground hazelnuts.

Marzipan-Filled Fruits

Preparation time 40 minutes

Makes about 48 filled fruits

Ingredients:

11/4 cups ground almonds

1/4 cup caster sugar

1/4 cup icing sugar, plus a little extra for rolling out

A few drops almond extract

1/2 egg white

125 g fresh dates, each slit along the top and stoned

125 g small, soft, ready-to-eat prunes, each slit and pitted

125 g each small, soft, ready-to eat dried apricots and figs, each fruit sliced in half horizontally

1/4 cup sugar

Method:

1 Put the ground almonds and sugars in a bowl. Add a few drops of almond extract and sufficient egg white to make a stiff paste.

2 Sprinkle a board or work surface with a little sifted icing sugar and roll the marzipan into a sausage shape, about 25 cm long. Cut the roll into about 48 equal pieces.

3 Shape each piece of marzipan into a neat oval and insert one piece into the centre of each fruit, gently moulding the fruit flesh around the marzipan. Roll lightly in sugar and put into individual paper cases.

These marzipan-filled fruits will keep, refrigerated, in an airtight container, for up to four weeks. Serve at room temperature.

(From Like Grandma Used to Make)

Ingredients:

(Serves 6, Takes 30 minutes to make and 30 minutes in the oven)

* 6 partridges, livers reserved for the stuffing if you like

* 12 thick-cut unsmoked streaky bacon rashers

* Fresh sage leaves, to garnish

* 2 tbsp olive oil

For the stuffing-

* 50g butter

* 2 large shallots, finely chopped

* 150g piece chorizo, finely chopped

* Partridge livers, chopped (optional)

* 3 garlic cloves, finely chopped

* 200g fresh breadcrumbs

* 12 fresh sage leaves, finely chopped

* Zest and juice of 1 lemon

* Small bunch of fresh flatleaf parsley, leaves picked and chopped

For the gravy-

* 2 tbsp plain flour

* 300ml red wine

* 600ml fresh chicken stock, hot

* 1 heaped tbsp redcurrant jelly

Method:

1. First, make the stuffing. Heat the butter in a large frying pan and cook the shallots for 2-3 minutes, until they begin to soften. Stir in the chorizo and cook slowly until the oils and juices are released. Add the chopped partridge livers, if using, then stir in the garlic and cook for a further minute. Remove from the heat and set aside to cool slightly.

2. Add the breadcrumbs, chopped sage, lemon zest and juice, and season with a little salt and plenty of ground black pepper. Stir in the chopped parsley.

3. Preheat the oven to 200°C/ fan180°C/gas 6. Spoon the stuffing mixture into the body cavities of the partridges, season well with salt and freshly ground black pepper, then cover with bacon and dot with sage leaves. Arrange in a shallow roasting tin and drizzle with the olive oil. Roast for about 20 minutes. Remove the bacon from the birds, leaving the rashers in the tin, and cook the partridges for a further 10 minutes, until golden.

4. Remove the partridges from the tin, placing the bacon rashers back on top of the birds. Transfer them to a serving dish and cover with foil to keep hot.

5. Make the gravy. Place the roasting tin on the hob over a gentle heat. Add the flour to the pan, mixing it with the cooking juices and oils and any stuffing mixture that has fallen out of the partridges. Pour in the red wine and bubble for a few minutes, then add the stock and redcurrant jelly and simmer for about 5 minutes, stirring constantly, until the sauce has thickened slightly. Season to taste and strain into a serving jug.

6. Serve the partridges with the gravy, parsnip crisps and buttered garlic cabbage.

Note: This rich Spanish dish of chorizo-and-sage-stuffed roast partridge is really satisfying and will have them clamouring for more at any dinner party.

© delicious. magazine

Ingredients:

(serves 6)

1 bottle inexpensive, medium-bodied red wine

6 tablespoons unflavoured Schnapps, vodka or brandy (optional but good)

1-inch piece whole dried ginger (or fresh ginger, peeled and bruised)

2 sticks cinnamon

2 cardamom pods, bruised

6 cloves

1 long strip dried orange peel (or fresh, if you can’t find it)

6 tablespoons brown sugar, or to taste

6 tablespoons raisins

6 tablespoons almonds, blanched, peeled and left whole

Method:

1. Place the wine, Schnapps/ vodka/ brandy, all the spices and orange peel in a non-metallic saucepan or bowl. Leave to marinate for at least 6 hours or overnight.

2. When you are ready to serve, divide the almonds and raisins between 6 mugs.

3. Add sugar to the wine mixture, and heat it gently until it is almost boiling. Do not let it boil, or the alcohol will evaporate. Use a cooking thermometer if you want to be accurate.

4. Taste the hot wine to ensure that it has the right amount of sugar and spice for your taste; then dilute the wine with water, or add more alcohol or sugar if you wish. Pour the wine through a small sieve into individual glasses. Serve immediately.

Note: This potent drink is the Swedish version of mulled wine or gluhwein. It is served in small glasses at festive parties, alongside saffron and raisin buns or gingerbread with blue cheese. Water is not normally used to dilute it, but you can add a cup if you wish. For a non-alcoholic version, follow the recipe using blackcurrant or red grape juice.

Ingredients:

(serves 12)

* 1-1/2 cups orange juice

* 2/3 cup sugar

* 200g dried apricots, chopped

* 1/2 cup dried cherries

* 1/2 cup golden raisins

* 2 teaspoons minced fresh gingerroot

* 3/4 teaspoon ground coriander

* 3/4 teaspoon ground cumin

* 1/4 teaspoon salt

* 1/4 teaspoon pepper

* 1/8 teaspoon ground cloves

* 2 teaspoons lemon juice

* DUCK:

* 12 duck breasts with skin

* 1-1/2 teaspoons salt

* 1/4 teaspoon pepper

* 2 tablespoons  olive oil

* ORANGE SAUCE:

* 1/4 teaspoon minced garlic

* 1/2 cup marsala wine

* 1/2 teaspoon cornstarch

* 1/2 cup orange juice

* 1/3 cup chicken broth

* 2 tablespoons grated orange peel

* 3 tablespoons cold butter

* 1 tablespoon minced fresh basil

Method:

* For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat for 3 minutes or until sugar is dissolved. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook for 10 minutes or until apricots are tender. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours.

* Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings.

* Place duck on a greased rack in a shallow roasting pan. Bake at 350° for 30-35 minutes or until meat reaches desired doneness (for medium, a meat thermometer should read 165°; well-done 180°).

* For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange peel until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.

Note: It can be served as an entree, or as part of a buffet or as main with roasted seasonal vegetables.

Ingredients:

(serves 12)

* 1,5 kg butternut squash, peeled, seeded and cut into 3cm pieces

* 2 large rutabagas (swedes), peeled and cut into 1-2cm pieces

* 2 large fennel bulbs, cut into 1-2cm pieces

* 2 small turnips, peeled and cut into 1-2cm pieces

* 1/4 cup olive oil

* 1/4 cup lemon juice

* 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme

* 1 teaspoon salt

* 1/2 teaspoon pepper

Method:

* Place the squash, rutabagas, fennel and turnips in two smaller or one large baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 220°C for 55-60 minutes or until tender, stirring twice.

Ingredients:

For pastry-

3 eggs

4 tbs honey

2 tbs oil

750 g flour

2 tsp baking powder

½ tsp ground cinnamon

1 tbs oil

For filling-

1 l milk

80 g custard powder

3 tbs flour

200 g sugar

375 g unsalted butter (1 ½ package)

Chocolate shavings or powder for decoration

Method:

1. Eggs, honey and 2 tbs oil mix together and cook on a low heat until darkens a little bit. Cool it down by mixing, then add the remaining ingredients. Make a soft dough, and if it is too tough than add some milk to get the right consistency for rolling the pastry sheets.

2. Divide dough onto four equal parts. Roll it on a baking paper and bake on inverted side of wide oven tray. Make sure all four pastries are of the same dimensions. Bake in the oven on 180 degrees C for 5 min only (not longer!).

3. In a separate jug mix some of the milk with custard powder, sugar and flour until smooth. Bring the remaining milk to the boil and stirr the custard mix in. Cook by constant stirring for couple of minutes (until thickens), then cool it of by occasional mixing. When cooled mix in well beaten butter to get smooth cream.

4. Fill in pastry with cream and finish with cream as top layer.

5. Grate the chocolate shaving or sprinkle the chocolate powder on top. Let it rest overnight, then cut into slices for serving.

Ingredients:

- 500 g white or brown beans soaked overnight

- 300-500 g smoked dry pork meat (neck, ribs, hogs or similar, with some fat on it)

- 1 slice smoked bacon

- 2 smaller or 1 big onion chopped

- 2 cloves of garlic roughly chopped

- 1 bay leave

- 1 tsp dry oregano

- 1 tsp dry basil

- 1tsp dry thyme

- 1 carrot sliced

- ½ celery stalk sliced

- 1 small parsnip root sliced

- 1-2 tbs finely chopped Italian parsley

- salt

- 5 black peppercorns

- olive oil

- 1 tbs flour

- 1tsp ground paprika

Method:

* Put soaked beans into cold water, bring it to the boil, cook shortly and then discard water and rinse the beans.

* Put beans into fesh water and add onion, garlic, smoked meat, carrots, celery, parsnip, bay leaves, herbs and peppercorns.

* Bring it to the boil, add salt, parsley and some olive oil.

* Cook until beans are completely cooked, but still firm (aprox. 1-11/2 h).

* Fry in the pan flour on the oil to become golden, add ground paprika, then some water from the beans and stir into smooth cream, then add to the beans. Cook for additional few minutes until sauce thickens. Check for salt and season to taste if needed.

Ingredients:

(measured in expresso coffee cups!)

For the dough:

6 cups  standard flour

1tsp baking fpowder

1 tbs grated lemon zest

2 cups oil

2 eggs

2 cups  sugar

100 g whole halves walnuts

For the syrup:

2 lemons (juice)

1/2 l water

500 g sugar

Method:

Beat in the bowl eggs with sugar. Add lemon zest, oil and beat it well. Add flour with baking powder, knead with hands until dough is soft and doesn’t stick to the hand (add more flour if needed).

Form 3 cm ball and press in the middle walnut half, then roll them into oblong shape which is then pressed against the lemon zest grater surface and flattened (this gives decorated surface).

Prepared urmashice lay into greased deep oven tray 2-3 cm appart. Bake at 200 degrees C approx. 20 min or until golden brown.

In the meantime prepare the syrup by boilingthe  water with sugar and lemon juice for 5 mins.

Pour the syrup over the cakes and leave it overnight to soak in.

Serve chilled.

Note: this is energetic bomb, so enjoy it carefully! It is traditional Balkan dessert with probably Turkish origin.

Ingredients:

(serves 4)

800 g cooked white butter beans (from can)

oil

1 medium onion chopped

2-3 garlic cloves chopped

1tbs sweet ground paprika

1tbs parsley chopped

1tbs flour

salt and pepper to taste

1tsp dry thyme

1tsp dry basil

4 precooked hambugers or choritzo sausages

4 deseeded halves large red capsicums

Method:

Heat the oil in the pan, add onion and fry until transparent, then add galic, ground paprika and flour. Fry for 1 mins, then mix in beans from can (water included), thyme, basil and parsley. Add salt and pepper to taste. Add some water if needed, but it should be of a very thick creamy consistency.

Pour the beans into gratine dish (clay or ceramic preffered), spread on top meat patties or sausages and top with capsicum halves.

Bake it in the oven on 200°C for 40 min or until the brown crust is formed on the top and patties with capsicums are nicely chargrilled. Water will evaporate and beans will have very thick concictensy.

Serve with some fresh green salad and spring onions.

Note: this is Macedonian traditional dish, not very complicated, but extremely tasty.