By Steven Saunders • 27 December 2019 • 11:44
BOXING DAY: An important part of our Christmas celebrations.
This week Celebrity Chef from Ready Steady Cook & Fellow Master Chef Steven Saunders, proprietor of The Little Geranium in La Cala cooks home-made food for Boxing Day and post Christmas.
BOXING DAY was traditionally a day off for the servants of the house in Victorian days.
It was the day when they received a ‘Christmas Box’ from the master of the house usually containing a gift, some money and some leftovers from the lavish Christmas Day meal.
The servants would go home on Boxing Day to give ‘their Christmas Boxes’ to their families.
The practice developed to people giving Christmas boxes (commonly a small gift or some money) to tradespeople who had provided them with good service in the course of the year.
So Boxing Day is an important day on the calendar and in these more modern times it is a good excuse to keep the family together. As I grew up, at Christmas it was getting more and more difficult to guarantee that our family came together. So Boxing Day became like a second chance at Christmas Day, it was and still is an important part of our Christmas celebrations.
Boxing Day is great for using up the leftovers from Christmas Day, but you need to add in a few extras to make it feel special. We don’t want the guests feeling like they are just getting the leftovers! I always threw a big Boxing Day party when I lived in the UK. Close friends and family would show up for the buffet of the year!
I always went to the extreme, we had a barbecue outside with a sirloin of beef as well as the buffet inside with cold turkey, ham, lobsters, crabs, smoked salmon, and usually a goose or duck as well as a steaming hot turkey and ham pie, a large salad and loads of pickles.
Family and friends went into the kitchen, piled their plates high and always returned for more. One year I had been so busy at the restaurant that I asked one of my chefs to cook the lobsters and the crab and some other things.
He delivered it all into my fridge at home and on Boxing Day morning I put it all out on the table as normal. One of our friends went up to the table and screamed out loud…. we all came rushing in.
The chef in charge of preparing the food for me had assumed that the whole crab had already been cooked and my friend had turned the crab over to attempt to pull off the claws and the crab struck back as it was alive!
It was really funny at the time but we all felt sorry for the crab so we removed it from the table and kept it alive in salt water.
I’ll never forget my friend saying, “I’m off shellfish, I will just have some pie and another glass of mulled wine!”
Steven Saunders’s opinions are his own and are not necessarily representative of those of the publishers, advertisers or sponsors.
Delicious Mulled Wine
This recipe has been in my family for years. It is delicious, saves opening bottles of expensive wine, warms you up and gives everyone a lovely Christmas glow!
Steven’s Turkey and Ham Pie
For the Sauce
For the home-made Pastry
To make the sauce
To make the pastry
Tip the flour and salt into a food processor or mixer. Add the butter and the suet (if using) and whizz in until it looks like breadcrumbs.
With the motor running slowly pour in approximately 150ml of cold water until the pastry comes together. Tip the dough onto the surface and use a little extra flour to knead the dough until smooth. Wrap in cling film and rest the dough for 20/30 minutes in the fridge.
To construct and cook the pie
Follow Steven on Instagram … saunderschef – Email any questions … [email protected] The Little Geranium, Winner of Best Contemporary International Restaurant 2019-Costa Del Sol – www.thelittlegeranium.com
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Steven Saunders FMCGB - The Little Geranium - La Cala de Mijas & Marbella
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