Karen Fahy from Galway, Ireland, brings us now the MacNean Traditional Christmas Cake, which makes the perfect dessert for the Roast Ham. The recipe is taken from Neven Maguire’s Cookbook and Neven states that «this is a very special recipe that has been handed down the Maguire family for generations. My Auntie Maureen was kind enough to let me share this you all and I hope your family enjoy it as much as we do every Christmas».

Ingredients:

1. 14oz/400g raising.
2. 14oz/400g sultanas.
3. 6oz/175g currants.
4. 4oz/110g cherries.
5. 4oz/110g mixed peel, home-made or similar.
6. 2oz/50g grated apple.
7. 2oz/50g apricots, ready to eat and chopped.
8. ½ teaspoon nutmeg, grated.
9. ¼ teaspoon mixed spice.
10. ¼ teaspoon cinnamon.
11. 2oz/50g chopped almonds.
12. ½ lemond rind, grated.
13. ¼ pint/150ml whiskey.
14. 8oz/225g butter.
15. 8oz/225g soft brown sugar.
16. 6 eggs, beaten.
17. 10oz/275g plain flour, sieved.
18. 2oz/50g ground almonds.

Directions:

1. Preheat the oven to 140ºC/Gas 1.
2. Prepare a 9 inch/23 cm round cake tin by lining with 2 layers of greaseproof paper extending 2 inches over top of the tin. Tie a double band of brown paper around the outside of the tin.
3. In a large bowl place the raising, sultanas, currants, cherries, mixed peel, apple, apricots, nutmeg, mixed spice, cinnamon, chopped almonds, lemon rind and ½ of whiskey. Mix thoroughly and cover the bowl with a tea towel and leave overnight.
4. Cream the butter and sugar until light and fluffy. Add the beaten eggs and sieved flour and beat until well mixed. Mix in the soaked fruit and the ground almonds and mix well.
5. Put the mixture into the prepared tin and smooth with the back of a spoon leaving a light hollow in the centre.
6. Bake the cake for 3-3 ½ hours. Protect the top of cake from over-browning by covering with brown paper for the last 1 ½ hours of baking. As oven temperatures can vary, check the cake after 1 ½ – 2 hours. Test by inserting a small skewer into the centre of the cake – when it comes out dry the cake is ready.
7. Cool the cake in the tin until next day. Then turn it out and remove the paper. Using a skewer, make about 8 small holes in the cake and pour the remaining whiskey over it. Wrap the cake in 2 sheets of greaseproof paper and then cover with a lay of foil. Store in an airtight tin in a cool place.

Sent by: Karen Fahy

Source: Neven Cooks by Neven Maguire (Chapter 9: Christmas in Cavan)

Editor: C.L.C., E.R.S.

Image: E. R. S.

Karen Fahy from Galway, Ireland, brings us two Irish recipes for the Christmas dinner. The first recipe, Roast Ham with Balsamic and Mustard Glaze, is a classic in her family. It takes some time to cook it, but it is well worth it. The recipe is taken from Neven Maguire’s Cookbook.

Ingredients:

1. 10lb/ 4^1/2 kg knucke-end gammon, soaked in cold water overnight and then drained.
2. 2 carrots, halved.
3. 2 sticks celery, halved.
4. 2 onions, peeled and halved.
5. 4 bay leaves.
6. 12 peppercorns.

Glaze:

1. 8 cloves.
2. 1 rounded tablespoon English mustard.
3. 1 rounded tablespoon ground ginger.
4. ¼ pint/150ml Golden Syrup.
5. 1 tablespoon balsamic (or other good) vinegar.
6. 4oz/110g brown sugar.

Cranberry Sauce:

• 1lb/450g cranberries.
• 4oz/110g brown sugar.
• Pinch cinnamon.
• 2 oranges, peeled and chopped.
• 3 spring onions, chopped.
• Dash Tabasco sauce.
• Seasoning.

Directions:

1. Place the gammon in a pot of water with the carrots, celery, onions, bay, leaves and peppercorns. Bring to the boil and simmer for 20 minutes per 1lb/450g, plus 20 minutes extra. When cooked remove from the pot and allow the ham to cool.
2. Now trim off some of the excess skin and fat and score with a sharp knife.
3. Preheat the oven to 180ºC/Gas 4.
4. Mix the mustard and ginger and rub all over the gammon.
5. Push the cloves into the skin randomly.
6. Place the joint on a large roasting-pan or baking dish.
7. Mix the Golden Syrup with the vinegar and brush this all over the meat.
8. Sprinkle with the sugar and bake in the oven for 40-45 minutes. Spoon the pan’s juices over the joint at regular intervals.
9. When cooked, remove from the oven and leave to rest for 10-15 minutes.

To serve: Place a slice of the glazed ham on the plate and garnish with the cranberry sauce.

Sent by: Karen Fahy

Source: Neven Cooks by Neven Maguire (Chapter 9: Christmas in Cavan).

Editors: C.L.C., E.R.S.

Image: E.R.S.