Gordon Ramsay’s Christmas muesli
You will need
400g porridge oats
75g unsweetened desiccated coconut
100g skinned hazelnuts
100g skinned Brazil nuts, roughly chopped
100g soft light brown sugar
1 tsp ground cinnamon or mixed spice
1 tsp ground ginger
180ml water
120ml groundnut oil
½ tsp vanilla extract
½ tsp fine sea salt
75g pitted dates, roughly chopped
75g dried apricots, roughly chopped
75g dried cranberries
50g crystallised ginger, finely chopped (optional)
For the fig and apple compote:
275g granulated sugar
Cinnamon stick
5 cloves
Zest of one orange
50ml brandy
3 dessert apples
8 figs
Method
1. Preheat the oven to 170°C/Gas 3. Combine the oats, coconut, hazelnuts, Brazil nuts, brown sugar and ground spices in a large bowl. Mix well.
2. Whisk together the water, oil, vanilla and salt and then stir into the dry ingredients.
3. Spread the mixture out in two large, shallow roasting trays. Roast in the oven for 20–30 minutes, stirring and swapping the trays occasionally, until the muesli is golden and crisp, checking frequently towards the end. Leave to cool.
4. Stir in the dried fruit and crystallised ginger. Store in an airtight container.
5. To make the fig and apple compote, dissolve the sugar in 350 millilitres of water in a wide, medium saucepan over a low heat.
6. Add a cinnamon stick, the cloves and the thinly pared zest of one orange. Boil rapidly for two to three minutes, then add the brandy.
7. Peel, core and quarter the apples, then cut into thick wedges. Add to the pan and simmer for eight to ten minutes, covered with a crumpled piece of greaseproof paper.
8. Trim and halve the figs, add to the pan and simmer for a further three to four minutes, until the fruit is just softened but holding its shape.
9. While hot, transfer to sterilised jars and seal. When cool, store in the fridge for up to one month.
Recipe, Christmas with Gordon by Gordon Ramsay (Quadrille)
