Delicious spiced duck, smoked salmon kedgeree, chestnut and champagne soup and other classic festive dishes

[Celerity]

https://www.thetimes.com/life-style/food-drink/article/rick-stein-gordon-ramsay-best-christmas-recipes-t0bbwn52m

https://archive.ph/9X5Qt

The best Christmas dishes stand the test of time. Our food editor Tony Turnbull chooses his favourite recipes from the past ten years. You can’t improve on Rick Stein’s hot smoked salmon kedgeree for a festive breakfast or brunch. A timeless starter? How about Alain Roux’s chestnut and champagne soup? And as your centrepiece, forget turkey, try Gordon Ramsay’s pan-fried duck breast with spiced orange and cranberry sauce. Think of our chefs as your hosts of Christmas past.

Alain Roux’s chestnut and champagne soup



I like this soup garnished with cooked diced celeriac, a julienne of poached chicken breast and toasted croutons. But you could also try crisp pieces of bacon, diced figs, pan-fried foie gras or diced roasted pumpkin.

Serves 4

Ingredients

• 40g butter
• 4 shallots, sliced
• 100g celeriac, diced
• 400g chestnuts, cooked and peeled
• 100ml champagne
• 1.5 litres chicken stock
• 100ml milk
• Sea salt and freshly ground black pepper

Method

1. Melt the butter in a saucepan, stir in the shallots and celeriac and cook gently for 5 minutes. Add the chestnuts and cook for a further 10 minutes. Pour in the champagne and stock and bring to the boil. Simmer gently for about 20 minutes.
2. Add the milk and blend in a food processor until smooth, then pass through a fine sieve into a clean pan. Adjust the consistency with a little more stock or champagne. Warm through, season to taste and serve.

Rick Stein’s smoked salmon kedgeree



Hot smoked salmon, fennel seeds and a pinch of chilli, with lots of parsley — this is a really special breakfast dish.

Serves 6

Ingredients

• 350g basmati rice
• 4 eggs
• 1 tbsp fennel seeds
• 1½ tsp cumin seeds
• ½ tsp turmeric
• ¼ tsp chilli powder
• 50g butter
• 350g hot smoked salmon, skinned and roughly flaked
• 4 tbsp chopped parsley
• Finely grated zest and juice of 1 lemon

Method

1. Put the rice and 600ml water in a medium-sized saucepan and bring to the boil. Reduce the heat, cover and simmer for 7-8 minutes until all the water has been absorbed and the rice is just tender. Stir with a fork to loosen the grains.
2. Place the eggs in a small pan of simmering water for 7-8 minutes, then drain, remove the shells and quarter the eggs.
3. Dry-fry half the fennel and cumin seeds in a frying pan over a medium heat for 1 minute until fragrant. Stir in the turmeric and chilli powder, then finely grind using a pestle and mortar.
4. Put the butter in a wok with the remaining fennel and cumin seeds and the ground spices and heat gently until the butter is melted. Add the rice and stir-fry for 2-3 minutes until heated through. Add the remaining ingredients and fold through the rice for a further 1-2 minutes. Serve at once.

Gordon Ramsay’s pan-fried duck breast with spiced orange and cranberry sauce


Tom Kitchin’s gravlax with mustard sauce


Alice Waters’ panforte


Rahul Mandal’s orange and ginger cake with chocolate fudge frosting


Negroni sbagliato