The bellies were rumbling for Christmas, even at this early stage this morning when Gearóid Lynch of The Olde Post Inn joined The Joe Finnegan Show in studio to start talking Christmas Cooking.
Gearóid had a lot of ideas of things you can do, even at this early stage, to help stave of the yuletide stress.
So let's not make it too hot in the kitchen this Christmas, keep things cool and collected and listen in every Monday until the festive season is upon us for the top tips and simple savers.
Listen back to Gearóid from today below or scroll down for some scrummy recipes that he brought along for listeners to try.
Mince Meat / Mince Pies
1 lb raisins
12 oz soft dark sugar
2 tsps. nutmeg
1/4 pint cider
12 ozs currants
6 ozs butter
1 tsp cloves
2 lemons rind and juice
3 oz hazelnuts chopped
8oz sultanas
2 tsp cinnamon
2 lb cooking apples chopped
4 tbls golden syrup
4 tbs brandy or rum
Mix all dry fruit, sugar, fat & spices in a large bowl, add apples.
Gently heat the cider in a large saucepan until it bubbles, stir in the fruit mix, lemon rind & juice & syrup.
Simmer covered for 40 mins then for 15 mins uncovered.
Stir in brandy or rum.
Ham Glaze
Ingredients
2 tbsp. English Mustard
2 tbsp. Brown Sugar
3 tbsp. Honey
Cloves to stud Ham
Carefully peel away the skin, leaving the layer of white fat intact.
Using a sharp knife, score the fat in thin straight lines, being careful not to cut into the meat.
Stud the cooked ham with the cloves
Pour the glaze over the Ham and bake in the oven at 180oC for 30 minutes basting every 10 minutes to get an even glaze.
Spiced Cranberry Chutney
This, as you would expect, is a lovely, bright, Christmassy colour, and it's excellent served with cold cuts, as well as sharp, assertive cheeses. Keep in a cool dark place for a month before eating.
Makes 2 x 1 lb (350 ml) capacity jars
Ingredients
2 cinnamon sticks
1 teaspoon ground cloves
1 lb (450 g) cranberries
2 tablespoons freshly grated root ginger
1 medium red onion, chopped
12 oz (350 g) demerara sugar
grated zest and juice of 2 oranges
15 fl oz (425 ml) good-quality red wine vinegar
1 teaspoon sea salt
Method
All you do here is place all the ingredients in a wide, shallow pan. Bring everything up to simmering point and stir well, ignoring the scum that rises to the surface - it will soon disappear.
Now, keeping the heat at a gentle simmer , let the chutney bubble and reduce for about 45 minutes, or until you can draw a wooden spoon across the surface and leave a trail that doesn't fill up with vinegar.
Don't forget it will thicken as it cools, so don't let it get too thick.
Towards the end of the cooking time, sterilise the jars, then fill them with the hot chutney, you can discard the cinnamon now.
Cover with waxed discs, seal with the lids and label when cold.
