Here is the second part of Nigella’s Christmas Kitchen. Enjoy! Recipes are available under “more”.

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From Nigella’s Christmas Kitchen

Running time: 29 minutes, Filesize: 84,0 megabytes

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Chocolate-Peanut-Butter-Cups

Ingredients
For the base
50g/2oz soft dark brown sugar
200g/7oz icing sugar
50g/2oz butter, softened
200g/7oz smooth peanut butter (not wholenut)
For the topping
200g/7oz milk chocolate
100g/3½oz dark chocolate
gold buttons and edible gold stars to decorate, or other decorations of your choice

Method
1. For the base, place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
2. Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 4.5cm/1¾in in diameter).
3. Use one teaspoon of the base mixture to fill the bases of the petit four cases. Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
4. Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring.
5. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
6. Decorate the tops of the chocolate covered peanut butter cups with either a gold button or gold star in the middle of each and transfer them to the fridge. Let them set in the fridge, for about half an hour
7. To serve, arrange the chocolate peanut butter cups in their cases on a clean plate.

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Christmas In A Glass

Ingredients
1 bottle of gingerbread flavoured syrup (or cranberry flavoured syrup)
1 bottle prosecco, or other sparkling dry white wine, well chilled

Method
1. Pour the prosecco into glasses. Add a capful of the syrup to each glass of the prosecco, to taste.

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Crabcakes

Ingredients
4 spring onions, chopped
1 garlic clove
500g/1lb 2oz white crabmeat
3 tsp Japanese wasabi
2 tsp rice vinegar
2 tsp tamari or Japanese soy sauce
100g/4oz brown rice flour
groundnut or other vegetable oil for frying
limes sliced into segments, to garnish

Method
1. Place the garlic and the spring onions into the bowl of a food processor and blend until they become finely chopped.
2. Add the crabmeat, wasabi, rice vinegar, tamari or soy sauce and the rice flour to the bowl. Blend the mixture again until it has combined to form a rough paste.
3. In a large frying pan, add enough oil to fill the panto a depth of 0.5cm/¼in. Heat the oil until a breadcrumb sizzles and turns golden-brown when added (CAUTION: Hot oil can be dangerous. Do not leave unattended).
4. Roll teaspoonfuls of crab mixture into balls with your hands. Flatten the balls slightly and carefully place them into the hot oil. Fry the crab cakes until they turn golden-brown on both sides and are cooked through (only cook 8-10 crab cakes in the pan at one time so that they can be turned quickly and the oil temperature doesn’t drop too much). Drain the crab cakes on kitchen paper.
5. To serve place the crab cakes on a clean plate and place the lime segments around the plate.

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Cuban Cure Black Bean Soup

Ingredients
150g/5oz chorizo cooking sausage
2 spring onions
½ tsp ground cumin
425g/15oz tin black beans, rinsed and drained
1 fresh tomato, roughly chopped
500ml/17fl oz chicken stock (from fresh or concentrate)
1 lime, juice only
2-4 tbsp chopped, fresh coriander

Method
1. Slice the chorizo sausage into slices about the size of one-pound coins. Slice each of the chorizo discs in half.
2. Place the chorizo pieces into a large saucepan over a medium heat and cook over a medium heat for five minutes, or until they start to become crisp. Remove the chorizo with a slotted spoon and drain on kitchen paper.
3. Slice off the green parts of the spring onions and finely slice them. Set the green parts of the spring onions aside.
4. Finely slice the white part of the spring onions and add the pieces to the frying pan the chorizo was cooked in. Add the ground cumin to the pan, and cook over a gentle heat for two minutes, stirring the mixture.
5. Add the black beans, tomato and the chicken stock. Stir the mixture in the pan and simmer for ten minutes.
6. To serve, ladle the soup into two clean bowls. Add the chorizo pieces and the finely chopped green spring onion to the bowls. Add some lime juice, to taste, to each bowl and sprinkle the chopped coriander on top.

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Prosciutto Bundles

Ingredients
400g/14oz sliced prosciutto ham
200g/7oz ready-to-eat dried figs
150g/5¼oz mild soft goats’ cheese
Method
1. Slice each slice of prosciutto ham into 2-3 strips.
2. Slice each fig in half, and spread a teaspoon of goats’ cheese onto the cut half of each of the figs.
3. Place the piece of fig cheese-side down onto the centre of a strip of prosciutto ham. Then roll the fig up in the prosciutto to make it into a parcel.
4. Place the fig parcels onto a clean plate so that the darkness of the fig is hidden plate-side down.

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Party Poussins

Ingredients
For the poussins
6 poussins
4 tbsp chilli oil or regular olive oil
1 tbsp salt
pinch sugar
¼ tsp ground cinnamon
½ tsp paprika
1 lemon
1 small garlic bulb
For the couscous
500g/1lb 2oz couscous
75g/2¾oz golden sultanas
¼ tsp ground cinnamon
½ tsp paprika
½ tsp ground cumin
½ tsp ground coriander
2 tsp salt
800ml/1 pint 9fl oz freshly boiled water
salt and freshly ground black pepper
1 pomegranate
small handful fresh coriander, chopped

Method
1. For the poussins, preheat the oven to 220C/400F/Gas 6.
2. Place the poussins in a roasting tin. Pour the oil slowly over the top of the top of the poussins. Rub the oil into the poussins so that they are well coated.
3. Place the salt, sugar, cinnamon and paprika in a small clean bowl and mix well. Sprinkle the spice mixture over the poussins.
4. Slice the lemon into quarters and then slice each quarter into four so you have 16 small pieces. Place the pieces around and in between the poussins.
5. Separate the garlic bulb into its cloves and place the pieces around and in between the poussins.
6. Transfer the poussins to the oven and cook for an hour to an hour and a quarter, or until completely cooked through.
7. Remove the poussins from the oven and then let them rest for ten minutes in their tin.
8. For the festive couscous, place the couscous, sultanas, spices and salt into a microwave-proof bowl and mix well.
9. Add the freshly boiled water to the bowl and then cover the bowl with cling film. Leave the mixture to sit for 10-15 minutes, or until the water has been absorbed by the couscous.
10. Remove the cling film from the bowl and stir the couscous with a fork to separate the grains. Carefully pour some of the juices that have collected in the roasting tin of poussins into the bowl. Stir the mixture again and season to taste with salt and freshly ground black pepper. Transfer the couscous to a serving dish.
11. Slice the pomegranate in half and extract a good quarter of the seeds. Place them onto the couscous. Sprinkle the chopped coriander over the top.
12. To serve, place the poussins onto clean plates and place the couscous alongside. Use the oven-charred lemon pieces and garlic cloves from the roasting tin to garnish.

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Quickly Scaled Mont Blanc

Ingredients
100g/3½oz good quality dark chocolate
500ml/17fl oz double cream
2 meringue nests
500g/1lb 2oz sweetened chestnut purée or spread, from a can

Method
1. Place the chocolate into the bowl of a food processor and blend until it forms large, broken grains. Divide the chocolate equally among the six glasses.
2. Place the cream in a large bowl and lightly whip it until soft peaks form. Crumble one of the meringues into the mixture and mix well.
3. Place the chestnut purée or spread on top of the chocolate in the glasses.
4. Spoon the cream and meringue mixture into the glasses on top of the chestnut purée.
5. To serve, crumble the remaining meringue over the top of the cream and meringue mixture.

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Sweet & Sticky Ribs

Ingredients
125ml/4fl oz Thai or Chinese sweet chilli sauce
60ml/2fl oz cranberry sauce (from a jar)
60ml/2fl oz dark sweet soy sauce
1 clementine, juice and sliced rind
1 lime, juice and sliced rind
15-20 pork spare ribs

Method
1. Place all the ingredients into a large freezer bag and mix well. Seal the bag and place it on a dish so that it can lie flat. Transfer the bag to the fridge and leave overnight to marinate.
2. Preheat the oven to 180C/350F/Gas 4.
3. Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminium foil.
4. Transfer the roasting tin to the oven. Cook the ribs in the oven for an hour, turning them over after half an hour.
5. Raise the oven temperature to 200C/400F/Gas 6 and remove the foil from the roasting tin. Cook for a further 15-30 minutes, or until the ribs are sticky and cooked through.
6. To serve, place the ribs onto a large serving plate.