My Xmas Breakfast

On Christmas morning I usually have the ubiquitous smoked salmon on a bagel or maybe in scrambled eggs. But how about something a little different that is equally as yummy and luxurious?

This really is a posh Welsh Rarebit and it is absolutely delicious!

2 slices of granary bread

1 egg

About ½ a cup of finely grated cheese – gruyere, strong cheddar or a combination. I added a little parmesan for an extra strong cheese taste

A dash of cream, about 1 dessertspoon

¼ cup Finely chopped wild mushrooms

¼ cup wilted spinach finely chopped

A pinch of mustard powder

Salt and pepper

Toast the bread on one side.

Mix all the ingredients together, the mixture should be stiff and not at all runny

Season

Spread onto the untoasted side of the bread, cover as much of the bread as you can so none of the bread singes

Put under a low to moderate grill – if the heat is too high it will cook on the outside and be raw and liquid inside

It's done when it's lightly brown on top and when you press it, no liquid comes out

*make sure there is something under the toast to catch drips*

Delicious Christmas Stuffing

I made this stuffing after having some sausage meat left over from something else. It has a wonderful, complex flavor which goes really well with chicken and turkey but would probably be great with goose too. The amounts here are for a chicken of about 1.3kg which should serve at least 2-3 people. This stuffing is so good, you could use to stuff vine or cabbage leaves or make a meatloaf. I didn't add any salt to my mixture but it may depend on the sausage meat you have.

• 1 dessertspoon of canola or light olive oil
  
• A teaspoon of ground fennel seeds
  
• A teaspoon of cumin
  
• 1 large, good quality pork sausage
  
• 1 medium sized onion finely chopped
  
• 1 dessertspoons of walnuts
  
• 1 dessertspoon of raisins
  
• One dessert spoon of balsamic vinegar
  
• A large handful of fresh herbs (thyme, parsley, rosemary, sage, basil, tarragon), roughly chopped
  
• Salt and pepper to taste
  

Under a low heat, lightly fry the cumin and fennel in the oil

Next add the onion and soften

Add the walnuts and sausage meat (remover the sausage from its skin)

Fry until the sausages starts to brown

Add the raisins and vinegar and reduce

When the sausage meat is cooked add the fresh herbs and check for seasoning