Creole Spirit Cocktail

Creole Spirit Cocktail

I went to the Seychelles in the summer which included a visit to the Takamaka distillery and a rum tasting. Loved the rum, especially the coconut rum liquor they make. Next meal out I selected the first rum coco cocktail I could see on the menu Creole Spirit which turned out to be an excellent choice delicious, this is my version. It is very easy to make at home and you can adjust the relative proportions of coco rum to taste. The version we had in the Seychelles used the small sour tropical lemons, I thought a mix of lemon and lime be closer to the taste than just regular lemons. Quantities below made three glasses.

Ingredients

Instructions

  1. Cut up the lemon and lime into small pieces and share between the 3 glasses
  2. Crush them a little with a cocktail stirrer to release some of the juice
  3. Add sugar syrup
  4. Fill the glasses to approx 2/3 full with crushed ice
  5. Pour over the coco rum and stir well
  6. Alternatively put all ingredients into a cocktail shaker and shake well before pouring
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Sticky Gingerbread – Nigella Christmas

Nigella Christmas Gingerbread

Before I put the Christmas cookbooks away I thought I’d best try a few recipes. I’d planned to make the sticky gingerbread recipe from Nigella Christmas over Christmas but I couldn’t find any black treacle in the cupboard. This recipe really is very easy to make and delicious. I find Nigella’s recipes to be a bit more hit and miss than anyone else’s but she is consistently good on cakes. My tin was slightly bigger than she recommended so my pieces are flatter than her picture. I dusted my gingerbread with icing sugar before serving (the icing sugar had been absorbed by the left over gingerbread the next day).

Ingredients

  • 250g butter
  • 200g golden syrup
  • 200g black treacle
  • 125g dark brown sugar
  • 2 tsp finely grated ginger
  • 1 tsp ground ginger
  • 1tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp bicarb of soda, dissolved in 30 mls warm water (2 tbsp of water)
  • 250ml full fat milk
  • 2 eggs, beaten
  • 300g plain flour

Instructions

  1. Preheat the oven to 170c/150c fan/gas 3 and prepare a 20 x 30cm baking tray by lining it with baking paper.
  2. Place the butter, sugar, golden syrup, black treacle, cinnamon, cloves and the fresh and ground ginger in a medium sized saucepan and heat gently. When this mixture has melted take it off the heat and add the milk, bicarb of soda with water and the beaten eggs
  3. Sift the flour into a large bowl
  4. Pour the wet ingredients on to the flour and beat until well combined. I ended up with quite a few pockets of flour which I mostly beat out with a whisk.
  5. Pour the batter into the prepared tin and bake for 45 – 55 minutes (The mixture will be very runny – don’t worry that’s what it should be like). Don’t overbake.
  6. When ready, remove from the oven and place the tin on a wire rack to cool. This recipe will cut into about 20 squares and will keep for up to 2 weeks in an airtight tin. You can also freeze it for  up to 3 months.

Greek Lamb with Orzo

Greek lamb and Orzo
I love this dish, it takes a while to cook but doesn’t take that much time to prepare (if your lamb is already cubed). The slow cooking means cheaper cuts of meat can be used. The cinnamon with the lamb makes it distinctly Greek in flavour and it is more of a Greek home cooked meal than anything you will find in a Greek restaurant. I first came across orzo 20 years ago when a Greek friend Maria cooked dinner for us. It is small pieces of oval pasta almost shaped like large grains of rice and it works particularly well in casseroles like this. These days it is available in most large supermarkets in the UK.
Quantities serve 6 generous portions
Ingredients
  • 1kg diced lamb
  • 2 onions
  • 1 tbsp chopped oregano, or 1 tsp dried
  • ½ tsp ground cinnamon
  • 2 cinnamon sticks , broken in half
  • 2 tbsp olive oil
  • 400g can chopped tomatoes
  • 1.2l hot chicken or vegetable stock
  • 400g orzo
  • freshly grated parmesan, to serve

Instructions

  1. Heat oven to 180C/fan 160C/gas 4. Cut the lamb into chunks, then spread over the base of a large, wide casserole dish. Slice onions then add them together with oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well.
  2. Bake, uncovered, for 45 mins, stirring halfway.
  3. Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender. (Dish can be frozen at this point, resume from next step after defrosting).
  4. Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened.
  5. Sprinkle with grated Parmesan.

Christmas Cookbook Reviews

I’ve already admitted to a bad cookbook habit so it won’t come as a great surprise I have several Christmas cookbooks. I thought I’d review my three general Christmas cookbooks.

  1. Delia Smith’s Christmas
    Delia Smith Christmas
    Delia Smith’s Christmas is my oldest and most well thumbed Christmas cook book. It was the book I used every year to get turkey cooking times and after an unsuccessful attempt with classic mincemeat that went off I subsequently always used Delia’s method of melting the suet. The red cabbage recipe is a classic and whilst I’ve never used Delia’s countdown religiously it has always been useful guidance.
    In the past I’ve made the roasted red peppers stuffed with fennel which was good and I make the mushroom risotto from this book regularly. I made her venison casserole this year and will be making that again. There are still many recipes in this book that I’ve never tried. I have often thought I must try her Irish coffee pudding so this time I really will make a note to make it soon.
    It contains all the information you might need for successful food at Christmas. Recipes as well as lists, timings and advice. She includes several interesting vegetarian options for Christmas dinner. Justifiably a classic, some recipes may look almost retro but all look good.

    The book is spit up into the following chapters:
    Introduction
    Lists and More Lists
    All kinds of Christmas Cakes
    Talking Turkey…and Geese and Hams
    Christmas Puddings and Mincemeat
    Preserves, Pickles and Chutneys
    Christmas on Ice
    Canapes and Nibbles
    A Party Selection
    A Vegetarian Christmas
    Ducks, Geese and Game
    Roasted Meats and Cold Cuts
    Winter Vegetable Dishes and Salads
    Christmas Desserts and Sweet Dishes
    Homemade Sweets and Chocolates
    The Last 36 Hours
    Supper Dishes and Left-overs
    Mail Order and Home Delivery Suppliers (curiously old fashioned these days)
    More About Turkeys

  2. Nigella Christmas
    Nigella Christmas

    I like the Nigella Christmas cookbook, it conveys her love of entertaining combined with a ‘don’t stress it’ approach. Although even with my tendency to feed anyone who comes through the door I found the idea of a ‘Welcome table’ groaning with food just to greet anyone who turned up odd. One of my criticisms with this book is its footprint. It is too big to hold easily (in my opinion large format cook books only work if they are slim enough not to be too heavy). A number of the recipes in this book have appeared in previous Nigella cookbooks and it  contains at least one spectacular failure – I tried her gingerbread stuffing the Christmas after I got this book and threw it away after one taste. Aidan  made her yule log which was nice but nothing spectacular.
    That said I make her spruced up vanilla cake from this book several times each year, it’s a very easy cake to make before visiting family and friends and is always well received as it looks special and tastes nice. Browsing through the book for this review I noticed she includes some nice ideas for winter dinner party meals that are not christmassy so I’ll try a couple more recipes before I put this book away for the year.

    The book is organised as follows:
    The More the Merrier Cocktails, Canapes and Manageable Mass Catering
    Seasonal Support Soups, Salads, Sauces and Serve-later sides
    Come On Over…Stress free suppers
    The Main Event
    Joy to the World Christmas Baking and Sweet Treats
    All Wrapped Up Edible Presents and Party Preserves
    A Christmas Brunch for 6-8
    A Bevy of Hot Drinks
    Dr Lawson Prescribes…

  3. Sarah Raven’s Complete Christmas
  1. Sarah Raven Complete Christmas

Sarah Raven’s Complete Christmas is the most inspirational book, with stunning photographs. Sarah’s planning for Christmas includes flowers and starts in September! It is the sort of book which makes you wish you had a large well stocked garden and lots of free autumn weekends to potter around since at least half of the book is floral and foliage decorations for christmas and there are a number of edible gift recipes. Although the recipes look lovely I’ve only made the christmas pudding ice cream so far which was delicious. I suspect if I didn’t already have Delia’s book this would be my guide to making Christmas dinner as it is thorough without being over complicated. This book is split into the following sections:

Planning Ahead which includes forcing bulbs for Christmas as well as homemade chutneys.
Decorations which includes ideas for decorating your Christmas tree and making wreaths
A Christmas Party which has more flowers and lots of canape recipes
Christmas Eve Recipes from breakfast through light lunch to 3 course dinner
Christmas Day How to do all the essentials including roast goose with interesting ideas and variants for basics such as stuffings
Boxing Day Lots of interesting ideas for using up leftovers
New Year’s Eve with winter dinner party recipes

Venison with Port, Guinness and Pickled Walnuts – Delia Christmas

Venison CasseroleI’ll be honest this casserole really doesn’t look appetising in the above photo, it looks better    in reality but it’s one of those hearty dishes rather than fine presentation. My copy of Delia Smith’s Christmas is well worn now as there are some dishes I make regularly from it, but I’d never tried this before.

One of my guilty trashy tv pleasures is ‘Come Dine with Me’, I tend to dip in and out rather than watch a whole episode and I don’t like the celebrity versions but I realised this had Mrs Moneypenny the FT columnist on it (http://www.ft.com/life-arts/mrs-moneypenny). I loved her columns in the FT and read them regularly from when she worked in Japan, Mrs Moneypenny: E-mail from Tokyo through to her setting up her own company so I couldn’t resist watching. She made this casserole for her guests all of whom were very skeptical before they tried it but liked it when they tried it. I decided this would be a good Christmas eve option. I had my SIL Rachel, her family and my FIL as well as the four of us and I didn’t want to spend ages in the kitchen before dishing up dinner. Unfortunately I didn’t pre-read the full recipe so didn’t notice it start with ‘Begin this the night before’, this meant my meat had minimal marinading time. However it was still lovely and I would make it again.Next time I think I’d reduce the quantity of pickled walnuts and I would marinade. I served this with creamed celeriac and red cabbage as I had plenty of both of these prepared for the next day.

Quantities below serve 10 – 12 people as Delia recommends this for a party.

Ingredients

  • 2.75kg diced Vension
  • 1.2 litres Guinness
  • 275ml Port
  • 2 bay leaves
  • 4 sprigs thyme
  • 225g chopped onions
  • 2 cloves garlic, crushed
  • 2 x 400g jars pickled walnuts
  • 3 tbsp butter
  • 3 tbsp olive oil
  • 2 tbsp flour
  • Salt and freshly milled black pepper

Instructions

  1. The night before, place the meat in a large bowl along with the bay leaf and thyme, then pour the guinness and port over it. Put a plate on top to keep the meat pushed down and leave in a cool place overnight.
  2. Next day, when you are ready to cook the meat, pre-heat the oven to gas mark 1, 275°F (140°C). Then melt half the butter and oil in the casserole and heat gently. Drain the meat (reserving the liquid and herbs) and pat the steaks dry with kitchen paper. Now turn the heat to high and brown the meat (in two batches) to a rich brown on both sides. Now add the rest of the butter and oil to the casserole. As soon as it begins to foam, add the onion and brown this for about 8 minutes before adding the garlic and frying for another 2 minutes.
  3. Now return all the meat into the casserole to join the onions. Stir in the flour to soak up the juices, then pour in the marinade (including the bay leaf and thyme), add the walnuts and season well. As soon as it reaches a gentle simmer, put a lid on, then transfer the casserole to the middle shelf of the oven and forget all about it for 3 hours, by which time the meat will be tender and the sauce marvellously dark and rich.

Smoked salmon blini canapés

Smoked Salmon blinis

I made these canapes as a starter for Christmas lunch whilst the turkey was resting. They needed to be made in a hurry so I didn’t zest the lemon and forgot the dill, which is a shame as the garnish does make them look pretty. Generally presentation above is not as good as it could be but they went as quickly as they were made. A quick and easy canape that can make your smoked salmon stretch a bit further.

Ingredients

  • 1 lemon
  • 200g smoked salmon
  • 1 small shallot or onion finely chopped
  • Approx 20 ready made blinis
  • 1 small pot sour cream
  • Small bunch fresh dill
  • freshly ground black pepper

Instructions

  1. Use a lemon zester to remove thin strips of zest from the lemon. Put the strips to one side, to use to decorate blinis.
  2. Dice the salmon by piling up the slices of smoked salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips. Turn the stack 90 degrees and cut across the strips again so that end up with fine chopped salmon. Place into a bowl.
  3. Add the juice of half of the lemon, and season with freshly ground black pepper.
  4. Add the finely chopped shallot and mix well.
  5. Spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest.