Food for Crimbo with Jordan

Food for Crimbo with Jordan

Meet the The Echo’s new food blogger Jordan Grossman! Living in Knocklyon, Jordan is 27 years old and a passionate foodie. This week Jordan brings you some Christmas recipes to try.

Christmas Morning Breakfast - Corned Beef Hash

 Corned Beef Hash


2 cups roughly chopped boiled red-skinned potatoes

2 cups diced cooked corned beef

1/4 cup corned beef cooking liquid or chicken broth

1/2 medium red onion, grated

1/2 clove garlic, mashed with a fork

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon whole-grain mustard

1/4 teaspoon dried thyme

Pinch nutmeg

Freshly ground black pepper

1/4 cup plus 1 tablespoon unsalted butter

4 eggs



  • In a large bowl, mash 1 cup of the potatoes  with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well
  • Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more.
  • To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the medium-high heat; add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
  • Crack and fry 4 eggs and sit on top of the dish and serve in the skillet. Enjoy (eggs are optional).

Turkey & Potato Pie

THIS pie is the best way to use up all of your left over vegetables and turkey and get the most enjoyment from them after your Christmas dinner. It’s a straight forward recipe even if you don’t cook this is a no brainer, a great family style dinner to have in front of the TV. I like to add a couple of freshly cut red chillies to give it a little bit of a kick but again this is optional. Good luck and happy eating.

Turkey Potato Pie 


1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, chopped

1lb 8oz leftover turkey, diced

6 tomatoes, seeds removed, diced

150ml pint chicken stock

1 tsp Worcestershire sauce

8oz diced leftover vegetables (carrots, parsnips and sprouts)

4oz fresh peas

salt and freshly ground black pepper

1lb roast potatoes

1oz melted butter



  • Heat the oil in a large pan and add the onion and chopped garlic. Cook until softened but not brown.
  • Add the chopped turkey and cook until lightly browned. Add the diced tomatoes, pour in the stock and Worcestershire sauce and bring to the boil.
  • Simmer until it starts to thicken, then add the diced vegetables and peas and return to the boil. Season with salt and black pepper and pour into a large pie dish. Allow to cool.
  • Preheat the oven to 200C.
  • Slice the roast potatoes and lay carefully on top of the turkey mixture. Brush with melted butter and bake until hot in the middle and the potatoes are coloured, about 30 minutes.
  • Remove from oven and serve straight away for best results.


Cranberry and Banana Nut Loaf

THIS is one for all you bakers out there who have loads of cranberries left over from your Christmas dinners. It’s a simple and straight forward recipe and is also delightful and quite light. It makes one loaf and its guaranteed to be gone within one sitting. Once it’s baked decorate it with some icing sugar or some ice-cream and cranberry coulis, give this bread/cake a go and see what you think.

Cranberry and Banana Nut Loaf 


1 cup sugar

1/2 cup butter or margarine, softened

1 cup mashed banana

1/4 cup milk

2 eggs

2 cups flour

2 teaspoons baking powder

1/2 cup walnuts, chopped

1 6-ounce packet of dried cranberries



  • Preheat oven to 176 degrees. Grease a loaf pan or tin
  • Mix the sugar and butter together in a medium mixing bowl until completely blended together . Add your banana, milk and eggs, mixing well until well blended. Add all your dry ingredients, mixing just until moist. Stir in walnuts and dried cranberries. Spread batter evenly in a loaf tin and tap to remove any air bubbles
  • Bake for 1 hour or until a toothpick inserted into the center of the bread comes out clean. Remove from pan and cool.
  • Makes 1 loaf.


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