It’s beginning to look a lot like Christmas.  It’s a day filled with wonder and cheer, but everyone who has ever hosted Christmas dinner will know, it can be a lot of pressure – timing the turkey, getting the potatoes just right.
Use this Christmas to relax with family & friends and enjoy the day, rather than stressing over the hob. Mash Direct have taken the fuss out of Christmas by creating a series of deliciously indulgent Christmas inspired recipes. We have six tasty seasonal inspired recipes to share with you.

 

Christmas Recipes 2021

 

Boxing Day Brunch 

Preparation time: 5 minutes. Cooking time: 30 minutes. 

Serves 4

Ingredients 

2 packs of Mash Direct Chilli Baby Bakes (or leftover potatoes)

400g leftover Christmas glazed ham, fat removed and cut into bite sized pieces

100g frozen peas, defrosted 

100g scallions, washed, trimmed and finally chopped 

4 eggs

For the cheese sauce 

570ml milk

25g plain flour

50g butter, cut into chunks

1 tablespoon Dijon mustard

75g grated cheddar

40g grated parmesan

Salt and freshly milled black pepper

To serve

1 pack of Mash Direct Red Cabbage & Beetroot

Method 

  • Preheat the oven and cook the Mash Direct Chilli Baby Bakes as per packet instructions. 

For cheese sauce 

  • Heat the milk in a saucepan over a moderate heat. Add the flour, butter, Dijon mustard and bring to simmering point. Whisk continuously until the sauce is thick, smooth and glossy. Season.
  • Turn the heat down to its lowest setting and cook very gently for 5 minutes, stirring continuously. Stir in the grated cheddar and parmesan.

For the poached eggs

  • Half fill a saucepan with water and bring to a gentle simmer. Break in the eggs, one at a time and set the timer for 2 minutes, let the water barely simmer. 
  • Remove the pan from the heat and set a timer for 10 minutes. Remove with a slotted spoon.

To serve 

  • Tip the Chilli Baby Bakes into a large bowl with cheese sauce, ham, peas, scallions and mix well. 
  • Arrange onto warm serving plates, top with poached eggs and serve. 
  • Cook Mash Direct Red Cabbage & Beetroot as per packet instructions and serve.

 

Broccoli, Onion and Three Cheese Tartlets 

Preparation time: 5 minutes. Baking time: 20 – 25 minutes

Makes 12 individual tartlets 

Ingredients 

1 pack of Mash Direct Broccoli with a Cheese Sauce 

12 pre-made savoury pastry cases

4 tablespoons red onion marmalade

5 eggs

250ml double cream 

25g Roquefort, crumbled 

25g Gouda, grated

Freshly milled salt and pepper 

Method 

  • Preheat oven 180oC (Fan 160oC) Gas mark 4.
  • Divide the onion marmalade between the 12 pastry cases and top with Mash Direct Broccoli with a Cheese Sauce. 
  • In a large bowl, whisk the eggs and double cream together and stir in roquefort, gouda, salt and pepper, then pour into a jug. 
  • Place the pastry cases onto a baking tray, pour the egg, cream and cheese mixture into each case, filling to the top. Set the tray into a hot oven and bake the tartlets for 20 – 25 minutes until golden.

 

Cauliflower Cheese Puffs 

Preparation time: 20 minutes. Baking time: 20 minutes 

Makes 16

Ingredients 

2 packs of Mash Direct Cauliflower Cheese Gratin

2 x 375g packet puff pastry (2 sheets, ready rolled)

A little flour, for dusting

1 egg, whisked

For the topping 

150g cheddar cheese, grated

4 tablespoons honey 

Optional

2 teaspoons chilli flakes 

Method 

  • Preheat oven 200oC (Fan 180oC) Gas mark 6. 
  • Place the Mash Direct Cauliflower Cheese Gratin into a large bowl, smash with a fork and mix to form a paste.
  • Lay the 2 sheets of puff pastry onto a lightly floured surface and cut in half horizontally. 
  • Divide the cauliflower cheese mixture into 4 and spread along the middle of each pastry piece. Egg wash along the top of the pastry. Roll up like a sausage roll and seal.
  • Egg wash the rolls and cut each into 4.
  • Place onto a non-stick baking sheet and set into a hot oven. 
  • Bake for 10 minutes until golden, remove from the oven, sprinkle with grated cheddar and return to the oven for a further 10 minutes until crisp and golden. 

Remove the cauliflower puffs to a cooling rack, drizzle with honey. Sprinkle with a little chill before serving, if you wish. 

 

Festive Christmas Tree

Preparation time: 10 minutes. Baking time: 25 minutes 

You will need a large, flat, non stick baking tray

Ingredients 

1 pack of Mash Direct Red Cabbage & Beetroot 

1 red apple, grated

1 tablespoon Moroccan seasoning 

2 x 375g packet puff pastry (2 sheets, ready rolled)

A little flour, for dusting

1 egg, whisked

For the topping 

50g pomegranate seeds

50g Feta cheese, crumbled

2 tablespoons honey 

1 tablespoon chopped fresh coriander 

To serve 

1 tub of shop bought Moroccan style humus

 

Method 

  • Preheat oven 200oC (Fan 180oC) Gas mark 6. 
  • Lay 1 sheet of puff pastry onto a lightly floured baking tray.
  • Arrange the Mash Direct Red Cabbage & Beetroot and grated apple onto the pastry (in a large triangular shape). Sprinkle with Moroccan seasoning. Egg wash the edges. 
  • Place the second pastry sheet on top and press to seal. 
  • Cut into a large triangular shape to create a Christmas tree shape. Now, start at the top and cut into the triangle at 2 inch intervals, on both sides.
  • Cut further into the tree as you work your way down to the bottom. Remove 2 strips of pastry at the bottom of the tree, creating a trunk in the centre. 
  • Twist each piece of pastry and brush with egg wash. 
  • Place the baking tray into a hot oven and bake for 25 – 30 minutes until  crisp and golden. 

Sprinkle with pomegranate seeds, Feta cheese, coriander and drizzle with honey. Serve with humus.

 

Roasted Parsnip and Pancetta Soup

Preparation time: 10 minutes. Cooking time: 35 minutes

Serves 4 – 6 

Ingredients 

2 packs of Mash Direct Honey Glazed Parsnips  

1 teaspoon olive oil 

1 red onion, finely diced

1 heaped tablespoon medium curry powder 

2 ½ litres vegetable or chicken stock

Freshly milled salt and pepper 

For the topping 

50g pomegranate seeds

50g hazelnuts, roughly chopped

A handful of coriander, finely chopped

1 tablespoon olive oil

Method

  • Preheat oven 200oC (Fan 180oC) Gas mark 6, and cook Mash Direct Honey Glazed Parsnips as per packet instructions. 
  • Heat olive oil in a large saucepan and fry the onion until soft. Add the cooked parsnips with any remaining honey, curry powder, stock and season with salt and pepper. Cook for 10 – 15 minutes. 
  • Blend the soup with a hand blender until smooth. 
  • Ladle into warm bowls and sprinkle with pomegranate seeds, hazelnuts and coriander. Drizzle with a little olive oil just before serving. 

 

Roasted Vegetable and Quinoa Salad 

Preparation time: 10 minutes. Cooking time: 35 minutes

Serves 4 

Ingredients 

2 packs of Mash Direct Roasted Root Vegetables 

For the quinoa 

300g quinoa, rinsed, drained 

750ml chicken stock 

To serve

2 tablespoons honey

2 tablespoons pomegranate seeds

100g Feta

A handful of coriander, finely chopped

Method 

  • Preheat oven 200oC (Fan 180oC) Gas mark 6. 
  • Arrange the Mash Direct Roasted Root Vegetables onto a tray and roast in a hot oven for 20 – 25 minutes.

For the quinoa 

  • Place the quinoa and chicken stock into a large saucepan and bring to the boil over high heat. Reduce the temperature to lowest setting, cover with a lid and cook for 15 minutes or until the liquid is absorbed. 

To serve

  • Arrange quinoa onto warm plates, top with Roasted Root Vegetables, drizzle with honey and sprinkle with pomegranate seeds, Feta and coriander.