Gingerbread Stuffing A Nigella Recipe De Glutened

GINGERBREAD STUFFING - A NIGELLA RECIPE DE-GLUTENED

Steps:

• Generously grease a small baking dish/2 pound loaf tin with butter, or completely line a 2 pound loaf tin with baking paper.
• Put the oil and butter in a large skillet/saucepan and fry the chopped onions and apples until soft (10 to 15 minutes).
• Add the chopped bacon and cook for at least a further 5 minutes, stirring frequently.
• Add the clementine zest and stir through.
• Remove the pan from the heat and cool a little (stirring occasionally to help cool more quickly).
• Meanwhile, pre-heat the oven to 200 C/400 F/Gas 6.
• When cool enough, add the beaten egg and pepper and stir through.
• Lastly, add the crumbled ginger cake and fold in gently.
• Tip the mixture into the prepared baking dish and push into the corners. Bake for about 50 minutes (covering with foil for the first 30 minutes to prevent the top from burning), until golden brown and crisp on top.
• Leave to cool in the dish/tin for 10 to 15 minutes before tipping out (or serve straight from the dish)

GUINNESS GINGERBREAD

Steps:

• Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
• Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
• Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
• Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
• Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
• Let the gingerbread cool before cutting into slices or squares.

GINGERBREAD STUFFING

Steps:

• Finely chop the onions and apple, using a food processor or by hand.
• Heat the butter and oil in a large wide saucepan and fry both onions and apples until soft, about 10-15 minutes.
• Now very finely chop the bacon in the processor, and add this to the softened onion and apple mixture.
• Cook everything, stirring frequently, for about 5 minutes more; then add the orange zest.
• Take the pan off the heat and let it cool a little; then mix in the gingerbread crumbs.
• Add the beaten eggs and pepper; mix well.
• You can use the stuffing to stuff the cavity of your turkey, or cook all of it in a buttered baking dish or loaf pan.
• Bake at 350° for 30-35 minutes.
• Let the cooked stuffing sit in its terrine for 10 minutes before turning it out and slicing it.

GLUTEN-FREE GINGERBREAD

Steps:

• In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
• Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
• Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs