Feasting is a regular feature throughout the winter season for my family. There is just something about the combination of cold(ish) weather, and the seasonal festivities that bring about a need for warming, rich, feasts of delicious grub.
On a normal year, which hasn’t actually happened in a while, myself and my siblings head over to my Mum’s house on Boxing Day (December 26th), which is also coincidentally my sister‘s birthday. Plenty of reasons to celebrate. In recent years, however, due to various travel plans and the like, we have sort of nudged this particular feast to a more convenient day. And since it has moved, one can’t really call it Boxing Day any longer. A few years ago, we started calling this anti-Boxing Day “The Christmas Remix”. Rather apt, don’t you think?
Said feast involves turkey and tomato soup, leftover cold turkey, stuffing, turkey pie, red cabbage, bubble & squeek, pickled onions, beetroot, Branston pickle, my annual teaspoon of Picallili (does anyone else only consume it once a year or is that just me?!), and usually a slice of Xmas pud. It’s the last hurrah before Christmas is officially put back in its box to hibernate until next year.
This year, we decided that it would be rather poinient to hold our Chrismtas Remix on the twelfth night, which concludes the 12th day of Christmas, and according to my old university friend, Wikipedia, “refers to the night before Epiphany, the day when the nativity story tells us that the three wise men visited the infant Jesus”. Now I wouldn’t describe myself as a particularly religious person, but I do love digging and delving to find out the meaning behind traditions. I think it brings a whole new level of meaning to occasions, and you end up find all sorts of wierd and wonderful factoids. One I also found this time round was that Shakespeare’s play of the same name (Twelfth Night) was written to be performed to mark the close of Christmas season.
I had planned on sharing my full Turkey pie recipe with you today, but I don’t have my quantities, oven temp, or cooking time to hand. Also – there are a few fiddly steps required to securing a puff-pastry lid, and I found myself a little caught up in the festivity of the moment yesterday, so failed on the pastry-lidding picture-taking front! Fear not, however. I’ll recreate the recipe in a few weeks using chicken instead.
But for now – if you’re interested in it’s ingredients, all it is 1 large brown onion, roughly chopped and softened in a pan, 1 pack bacon lardons (or about 5 rashers of bacon, chopped), 2 cloves of garlic, 1 pack of mushrooms, sliced, a small handful of chopped parsely, 2 handfuls of shredded cooked turkey (or chicken if you have no turkey), white wine (about 200ml), turkey stock (about 200ml) (or chicken), double cream or cooking cream (about 100ml) seasoning, plus cornflour or a butter/flour rue to thicken if needed (do give it a chance to bubble away and thicken on its own before thickening). For the top, I used a ready-made frozen puff pastry sheet (defrosted obviously), securing with an egg wash. These approximate quantities made 6 mini pies!
Anyhoo – other that my mouth-watering images, below, that is all for today. I have some exciting sweet bakes planned this weekend, so watch this space!