Boxing Day Recipes December 26  Save as Bookmark  Send this Page to Friend. Boxing Day Home   Boxing Day Celebrations   Boxing Day Ecards   Boxing Day Facts   Boxing Day Origin   Boxing Day Recipes   Boxing Day is The Day For Turkey Leftovers. Along with that fresh vegetables and roast potatoes are prepared with tiny sausages rolled up in bacon strips, chestnut stuffing, cranberry and bread sauce, a few little extras to make the dinner special. It is traditional to have ham but some people have turkey and cranberry sandwiches, some have cold ham as the main dish to a cold buffet type meal. This way, putting together a buffet of cold foods, everyone can just help themselves to what they want, and how much they want. Mainly it is a day we try not to cook, as the day before is always very busy in the kitchen, and it is nice not to expect the lady of the house to be in the kitchen on this second day of Christmas, and to spend more time with family and friends. Some simple and delicious recipes-     Wild Mushroom Soup with Madeira glaze Ingredients 50g butter 1 large leek or onion, chopped 750g mushrooms, chopped 15g dried ceps (porcini) 1 medium potato, chopped 2 beef stock cubes made up to 1.2 litres with water 1tsp salt ¼ tsp ground black pepper For the glaze 284ml fresh beef stock 6-8 tbsp Madeira 142ml single cream (optional) Chopped parsley to garnish Method Melt the butter in a large pan and cook the leek and mushrooms until softened, then continue to cook until most of the juices have evaporated. Add the ceps, potato, stock and seasoning and bring to the boil. Reduce heat, cover and simmer for 20 minutes until tender. Allow to cool slightly, then purée in a liquidiser. To make the glaze, put the stock in a saucepan and simmer until reduced by half then stir in the Madeira. When ready to serve, reheat the soup (thinning with a little stock or milk if preferred) and the glaze. Serve in large bowls with a drizzle of glaze and cream, and sprinkled with parsley.     Ginger Glazed Ham with Fresh Pineapple salsa Ingredients 4kg gammon 2 carrots, chopped 2 onions, chopped 4 sticks celery, chopped 2 bay leaves 24 peppercorns 125g dark light muscovado sugar 2 tbsp freshly grated root ginger For the salsa 1 medium-sized ripe pineapple 1 large red chilli, deseeded and finely chopped 2 tbsp coriander or parsley, chopped 2 tbsp freshly grated root ginger 1tbsp lime juice Method Calculate the cooking time of the meat according to the instructions on the packaging for “boiling”. Place the ham in a large pot or jam pan and add the carrots, onions, celery, bay leaves and the peppercorns. Cover with cold water and bring to a simmer. Let it simmer for two-thirds of the calculated cooking time. Switch off the heat and leave in the liquid until cool enough to handle. Peel off the skin – this will peel away quite easy with a small sharp knife – and transfer to a roasting tin. Preheat the oven to 190C/375F/gas mark 5. Mix the sugar with the ginger and press onto the fat. Spoon a little cooking liquid into the roasting tin and cook the ham in the oven for the remaining cooking time, basting occasionally. The ham may be served warm or cold. For the salsa, cut away the skin of the pineapple and discard the core. Chop the flesh coarsely and mix with the remaining ingredients. Make the salsa on the day that you’re going to eat the ham..     Golden Christmas Cake Ingredients 100ml dry sherry, dark rum or brandy 125g each dried papaya, pineapple, mango slices and apricots, chopped 350g sultanas 100g tub cut mixed peel 350g glacé cherries, halved 250g butter, softened 250g light soft brown sugar 5 large eggs, beaten 250g plain flour Method Place the chosen alcohol and fruits in a large bowl, mix well, cover and leave to soak for at least 12 hours but up to 48 hours. Line a 23cm (9in) round tin with a double layer of greaseproof paper then tie a thick layer of newspaper around the outside of the tin. Preheat the oven to 150C/300F/gas mark 2. Cream the butter and sugar until fluffy. Beat in the egg a little at a time. Fold in the flour then stir in the fruit. Transfer the mixture to the prepared tin and level the surface. Cook in the centre of the oven for 2½–3 hours until risen and firm to the touch, and when a skewer inserted into the cake comes out clean. Leave to go cold in the tin then turn out and wrap in greaseproof paper and then foil. Store in a cool dry place. Serve with chunks of Cheddar or Wensleydale cheese. .     Cheese Fondue Ingredients 400g of strong Cheddar, grated 125ml (4 floz) of cider, ale or white wine 2 tsp of English mustard powder 1tsp of corn flour Black pepper Skewers to serve Method On the table place chunks of bread, tortillas, breadsticks, leftover meats and a selection of fruit and vegetables for dunking such as mushrooms, celery, cucumber, carrots, cauliflower, broccoli, apples, grapes, pineapple, peppers, pickled onions and anything else you fancy. In a tea cup mix the corn flour with a dash of the alcohol until you have a smooth paste. Place a fondue pot on a low heat, add the remaining alcohol and cheese and stir until it begins to melt. Start whisking to stop the cheese burning on the bottom of the pot, and whisk in the corn flour. Continue to whisk until the cheese has thickened and is bubbling slightly. Serve immediately..     Quick Sauce for Boxing Day Leftover Turkey Ingredients 30g/1oz butter 1 onion, finely chopped 10ml/5fl oz chicken stock 275ml/10fl oz red wine juice and grated zest of 2 oranges 6 cloves 4oz (110g) seedless raisins 1 tsp (5g) ground cinnamon 1 tsp (5g) ground ginger 1 tsp (5g) crushed juniper berries freshly grated nutmeg salt and freshly ground black pepper Method Melt the butter in a large saucepan and fry the onions gently over a low heat for 10 minutes. Add the stock and raise the heat and boil for 5 minutes to reduce the liquid and concentrate the flavour. 2. Add the rest of the ingredients and simmer for 30 minutes. Season and cool. Freeze and on boxing day, defrost and add your cooked turkey to it. Re-heat thoroughly and enjoy!