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Christmas Day on Joy
Christmas Day programme about Joy.
Jane Garvey is joined by the Rev. Kate Bottley, who brings the Christian perspective of joy at Christmas, and talks about her personal passion for ice water swimming.
Natalie Maddix is the founder and Creative Director of the House Gospel Choir. She describes the joy of communal singing and shares some of the choir's uplifting music.
The breast surgeon and breast cancer survivor, Liz O'Riordan, tells us the story behind her 'Jar of Joy'.
The crime writer Sophie Hannah explains her theory of finding joy - even in the most adverse of circumstances.
Tonia Buxton is a chef and consultant at the Real Greek Restaurants. She gives details of her family's ‘dirty’ Christmas sandwiches and her family recipes for Greek Liver stuffing.
Woman's Hour listener Joy Barnard tells her story of being adopted at Christmas in 1961, and Lynette and Daisy reveal what brings them personal joy.
Presented by Jane Garvey
Producer: Louise Corley
RECIPES
Greek Christmas Liver Stuffing
Ingredients
50g/2oz butter
1 onion finely chopped
livers from your turkey finely chopped ( I like to add another pack of 200g )
½ cup/ 75g/3oz long grain white rice rinsed
½ tsp ground cinnamon
¼ tsp ground cloves
½ cup/ 75g/3oz of sultanas.
½ cup/ 75g/3oz of pine kernels
1 ½ cups/275ml/ 10fl oz water
sea salt & coarsely ground black pepper
Method
In a frying pan add the butter & fry the onion until softened.
Add the liver & continue to fry till browned.
Then add the spices, seasoning, pine kernels & sultanas & rice. Stir in the water & bring to the boil. Cover with a lid & simmer for 10/12 minutes.
You can either stuff the bird or put it in a shallow casserole dish, cover with foil & warm before serving.
Melomakarona Greek Christmas biscuits
This wonderful recipe is one I have taken (with permission ) from my friend Asimakis Chaniotis who is the most exciting young Greek Chef who has a Michelin star as well as many other accolades. He has refined this traditional recipe that is handed down from generation to generation.
https://www.asimakischaniotis.co.uka
Ingredients
For the syrup
500 g water
800 g granulated sugar
150 g honey
3 stick(s) cinnamon
3 cloves
1 orange, cut in half
1st mixture
400 g orange juice
400 g seed oil
180 g olive oil
50 g icing sugar
1/2 teaspoon(s) cloves
2-3 teaspoon(s) cinnamon
1/4 teaspoon(s) nutmeg
1 teaspoon(s) baking soda
orange zest, of 2 oranges
2nd mixture
1 kg all-purpose flour
200 g semolina, fine
Method
For the syrup : Boil all the ingredients apart from the honey until the sugar melts and let it to be cold for 3-4 hours
Preheat the oven 190
In one big bowl mix with a hand whisk all the ingredients from the 1st mixture
In a separate bowl mix the ingredients from the 2nd mixture
Combine the 1st bowl to the 2nd and mix by hand gently
Bake them for 20-25’
Soak the hot cookies to the cold syrup
Let them drain on a wire rack
Drizzle with honey (optional ) and walnuts
View all episodes
By BBC Radio 4
4.4
265265 ratings
Christmas Day programme about Joy.
Jane Garvey is joined by the Rev. Kate Bottley, who brings the Christian perspective of joy at Christmas, and talks about her personal passion for ice water swimming.
Natalie Maddix is the founder and Creative Director of the House Gospel Choir. She describes the joy of communal singing and shares some of the choir's uplifting music.
The breast surgeon and breast cancer survivor, Liz O'Riordan, tells us the story behind her 'Jar of Joy'.
The crime writer Sophie Hannah explains her theory of finding joy - even in the most adverse of circumstances.
Tonia Buxton is a chef and consultant at the Real Greek Restaurants. She gives details of her family's ‘dirty’ Christmas sandwiches and her family recipes for Greek Liver stuffing.
Woman's Hour listener Joy Barnard tells her story of being adopted at Christmas in 1961, and Lynette and Daisy reveal what brings them personal joy.
Presented by Jane Garvey
Producer: Louise Corley
RECIPES
Greek Christmas Liver Stuffing
Ingredients
50g/2oz butter
1 onion finely chopped
livers from your turkey finely chopped ( I like to add another pack of 200g )
½ cup/ 75g/3oz long grain white rice rinsed
½ tsp ground cinnamon
¼ tsp ground cloves
½ cup/ 75g/3oz of sultanas.
½ cup/ 75g/3oz of pine kernels
1 ½ cups/275ml/ 10fl oz water
sea salt & coarsely ground black pepper
Method
In a frying pan add the butter & fry the onion until softened.
Add the liver & continue to fry till browned.
Then add the spices, seasoning, pine kernels & sultanas & rice. Stir in the water & bring to the boil. Cover with a lid & simmer for 10/12 minutes.
You can either stuff the bird or put it in a shallow casserole dish, cover with foil & warm before serving.
Melomakarona Greek Christmas biscuits
This wonderful recipe is one I have taken (with permission ) from my friend Asimakis Chaniotis who is the most exciting young Greek Chef who has a Michelin star as well as many other accolades. He has refined this traditional recipe that is handed down from generation to generation.
https://www.asimakischaniotis.co.uka
Ingredients
For the syrup
500 g water
800 g granulated sugar
150 g honey
3 stick(s) cinnamon
3 cloves
1 orange, cut in half
1st mixture
400 g orange juice
400 g seed oil
180 g olive oil
50 g icing sugar
1/2 teaspoon(s) cloves
2-3 teaspoon(s) cinnamon
1/4 teaspoon(s) nutmeg
1 teaspoon(s) baking soda
orange zest, of 2 oranges
2nd mixture
1 kg all-purpose flour
200 g semolina, fine
Method
For the syrup : Boil all the ingredients apart from the honey until the sugar melts and let it to be cold for 3-4 hours
Preheat the oven 190
In one big bowl mix with a hand whisk all the ingredients from the 1st mixture
In a separate bowl mix the ingredients from the 2nd mixture
Combine the 1st bowl to the 2nd and mix by hand gently
Bake them for 20-25’
Soak the hot cookies to the cold syrup
Let them drain on a wire rack
Drizzle with honey (optional ) and walnuts
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