When we think about Christmas first thing that comes in our mind is food.

Christmases have centered around food. Delicious food makes the festive season more special.

A food stylist Ryan Riley shared a story about his mother. Just days before Christmas, his mother, Kate, then 57, had a cancerous tumor removed from her bowel. She couldn’t enjoy mounds of turkey and trimmings followed by her beloved Christmas pudding.

Its founder, food stylist Ryan Riley, nursed his mother Krista who was battling lung cancer and died in 2011.

He said, ‘My mother loved festive food, so seeing her unable to enjoy the treats she’d always relished was heartbreaking,’ says Riley, 26.

When her chemotherapy session started, her taste buds dulled and she was not able to eat her favorite curries. So I wanted the solution to these problems that should be served to those people who are undergoing cancer treatment during the festive period.

Life Kitchen brings cookery classes to patients and carers, the recipes are designed to awaken post-chemo tastebuds.

Here are some Christmas recipes that you may prepare in seconds.

1. Baked camembert with quick-pickled mushrooms 

SERVES 4

1 250g camembert

10 small chestnut mushrooms, sliced

160ml red wine vinegar

1 tsp honey

1 whole star anise

3 sprigs rosemary

20g dried cranberries

Bread for dipping

Set the oven to 190C.

For the pickle, mix the vinegar, honey and star anise in a small saucepan. Stir well and keep it on medium-high heat and bring to the boil. Turn down the heat, tip in the mushrooms and simmer for 1 minute. Transfer to a heatproof bowl and leave to pickle.

Remove the camembert from its packaging and put it on a square baking paper in a baking tray.

Put the cranberries on top of the camembert and poke in the rosemary sticks.

Place it in the center of the oven for 15 to 20 minutes, until the camembert is oozing and melted.

When it’s cooked, remove the rosemary and leave to cool for a few moments. Now, spread it on the bread, then pile high with the mushrooms.

2. Cheat’s mince pies with miso custard tops 

MAKES ROUGHLY 12 MINCE PIES 

1 sheet ready-rolled shortcrust pastry

3 tbsp sweet mincemeat 

1 large handful of pomegranate seeds

Zest of 1 large orange

3 tbsp ready-made vanilla custard

2 tsp white miso paste

Preheat oven to 180C and grease a tart tray with space for at least 12 tarts. Unroll the pastry sheet and, using a standard highball glass, cut out 8-12 circles. Press the pastry circles gently into the holes, pushing softly up the side.

Take a bowl, mix the mincemeat, pomegranate and half the orange zest and blend well. Gently spoon 1 teaspoon of the mixture into each pastry case. Glaze the edges with a little milk using a pastry brush.

In a separate bowl, whisk together the custard with the miso. Using a teaspoon, spoon over the miso custard until it just covers the top of the pie filling. Bake for 15-18 minutes until the pastry is crisp and the custard is golden and bubbly. Finish with a sprinkle of orange zest and serve warm.

3. Sourdough, mustard and mushroom stuffing 

SERVES 6-8

400g sourdough bread, diced

3 stems rosemary, stalks removed, chopped

1 small handful fresh thyme leaves, or 1 tsp dried thyme

60g rolled oats

1 red onion, finely chopped

2 garlic cloves, finely chopped

20g dried mushrooms, soaked in 400ml boiling water

2 tbsp light soy sauce

2 tbsp English mustard

2 tbsp honey

Preheat the oven to 210C. In a large mixing bowl, combine all of the dry ingredients. In a separate bowl, combine soy, honey, mustard and 2 tbsp of water, then stir well. Pour the honey mixture into the dry ingredients and stir.

Then pour in the mushroom stock and mushrooms. Mix together, ensuring the bread is covered and liquid is soaked in. Transfer the mix to a baking dish and place in the center of the oven for 35-40 minutes, until the top is golden.

4. Lamb and date sausage rolls 

SERVES 8-10

500g lamb mince

1 320g roll of shortcrust pastry

4 large dates, roughly chopped

Tsp ground white pepper

1 tsp ground cinnamon

1 tsp coriander powder

1 tsp cumin powder

1 tsp fine salt

1 egg

Dash of milk

1 tsp nigella seeds

Preheat the oven to 190C and line a baking tray with greaseproof paper. Combine the white pepper, cinnamon, coriander, cumin, and salt.

Tip the mince into a large mixing bowl with the dates and spice blend.

Mix well – but be careful not to over-mix. Then roll into a sausage shape.

When the pastry is at room temperature, unroll it and position it horizontally to you. Place the sausage meat along the side nearest to you, leaving a 2cm-gap edge.

In a bowl, make an egg wash by mixing the egg, milk and nigella seeds. Brush the edge of the pastry opposite you with a little of the egg wash.

Take the edge of the pastry closest to you and roll it around the sausage meat, then continue rolling to create a barrel shape.

Turn the sausage roll over so that the seam is underneath then cut into 8 to 10 pieces.

Carefully transfer the rolls over to the lined baking tray, brush with the egg wash and sprinkle on the nigella seeds.

Bake in the middle of the oven for 25 to 30 minutes until the pastry is golden.

5. Miso, maple and tarragon sprouts

 SERVES 4

3 tbsp maple syrup

2 tsp miso paste

Large handful of fresh tarragon, chopped, or 1 tsp dried tarragon

350g sprouts, outer leaves trimmed

6 large chestnut mushrooms, sliced

1 lemon

Preheat oven to 200C.

In a small bowl, whisk together the maple syrup, miso paste, and tarragon, then season generously.

Tip the mushrooms and sprouts into a baking dish and pour over the maple mixture. Toss to coat.

Roast in the oven for 45 minutes until deeply golden.

Remove from the oven, add the zest and juice of the lemon on top and mix, before transferring to a serving dish.

 

 

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