Chichester and Arundel Lifestyle Nov - Dec 2020

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CHRISTMAS Who knows what form Christmas will take this year? With that in mind, we’ve left the main event ideas in your court (depending on how many you’re feeding) and are serving up some delicious accompaniments that can be scaled to any party size... Sparkle ORGANIC HONEY- ROASTED VEGETABLES Preparation time: 15 minutes | Cooking time: 50 minutes Serves: 4-6 INGREDIENTS 300g small organic potatoes, halved 300g organic butternut squash, cut into 1cm slices 4 organic red onions, halved 1 organic garlic bulb, halved horizontally 2 tbsp organic extra virgin olive oil 2 tbsp Rowse Organic Honey ¼ organic lemon, trimmed and sliced thinly 250g organic cooked beetroot, drained and cut into wedges 2 tbsp organic half fat crème fraîche ½ tsp organic cider vinegar METHOD Preheat the oven to 200°C, gas mark 6. Toss the potatoes, squash, red onions and garlic in a bowl with 1½ tbsp oil and 1 tbsp honey; season. Spread over a large parchment-lined roasting tray and roast for 20 minutes. Toss the vegetables, adding the sliced lemon, and roast for another 20 minutes. Toss the beetroot wedges with the remaining ½ tbsp oil and add to the roasting tray. Drizzle the remaining 1 tbsp honey over the vegetables and roast for a final 10 minutes. Remove the tray from the oven and take out the garlic. Squeeze the cloves into a bowl and mash with the back of a fork. Stir in the crème fraîche, vinegar and 1-2 tsp water to make a loose dressing; season. Arrange the roasted vegetables on a platter and serve with the garlic crème fraîche. COOK’S TIP Add a bag of Duchy Organic Baby Leaf & Rocket Salad to the roasted vegetables to create a lovely, substantial side salad that can be served with Christmas cold cuts or Boxing Day ham. FESTIVE SPICED LATTE CAKE Preparation time: 25 minutes | Cooking time: 50 minutes Serves: 10-12 INGREDIENTS 250g unsalted butter, melted 300g self-raising white flour 1 tsp baking powder 250g Billington’s Light Brown Soft Sugar ½ tsp ground nutmeg, plus a pinch more ¼ tsp salt 1 tbsp instant coffee powder, plus 1 tsp 75ml whole milk 275g low-fat fresh vanilla custard 3 medium British Blacktail Free Range Eggs, beaten 4 tbsp Billington’s Golden Caster Sugar 2 tbsp dark rum 200ml whipping cream METHOD Preheat the oven to 180˚C, gas mark 4. Use a little of the butter to grease a 23cm springform tin, then line the base. Sift the flour and baking powder into a large bowl. Add the light brown soft sugar, a pinch of nutmeg and the salt. Mix well with your hands to smooth any lumps in the sugar, then make a well in the middle. In a cup, mix 1 tbsp coffee with 1 tbsp hot water. Stir into the melted butter with the milk, 175g custard and the eggs; whisk into the dry ingredients until smooth. Pour into the tin and bake for 50 minutes, until risen, golden and a skewer inserted into the centre comes out clean. While the cake bakes, mix 1 tsp coffee with 2 tbsp caster sugar, 1 tbsp water and 1 tbsp rum to make a syrup; set aside. Place the cake, in its tin, on a wire rack to cool. After 30 minutes, poke lots of holes Recipes and images courtesy of waitrose.com, where you can find 1,000’s more delicious recipes 12 | www.chichesterlifestyle.co.uk
into the top using a cocktail stick and brush with the coffee syrup. Once cooled completely, remove from the tin and put on a plate. Make a frothy topping by whipping the cream with the remaining 2 tbsp caster sugar and 1 tbsp rum until very thick, then fold into the remaining 100g custard. Spoon and spread the topping onto the cake, then use a fine sieve or tea strainer to dust with the remaining ½ tsp nutmeg. COOK’S TIP Making the cake ahead of time? You can keep the cake in an airtight container for a couple of days. When ready to serve, make and add the topping as per step 4 of the method (above). CHRISTMAS SMOKED SALMON & CRÈME FRAÎ CHE BLINIS Preparation time: 10 minutes | Cooking time: 10 minutes Makes: 20 INGREDIENTS 125g self-raising wholemeal flour Pinch salt 1 medium egg, separated 150ml semi-skimmed milk 200ml pot full fat crème fraîche 1-2 tsp vegetable oil, for frying 1 ruby grapefruit 1 tsp hot horseradish sauce ½ x 20g pack fresh dill, chopped 1 pack Waitrose & Partners Christmas Citrus Smoked Scottish Salmon, cut into 20 strips METHOD Put the flour and a good pinch of salt in a large bowl. Make a well, then drop in the egg yolk. Follow with the milk and 1 tbsp of the crème fraîche, then whisk to a thick batter. Using a clean whisk, whip the egg white to medium peaks, then fold carefully into the batter using a metal spoon. Put ½ tsp oil in a non-stick frying pan over a medium heat. Drop 1 tbsp of the batter into the pan, giving it room to spread to about 5cm across. Repeat until the pan is full. Cook for 1 minute, then fl ip with a fish slice and cook for 1 minute more, until puffed up and golden on both sides. Lift onto a plate lined with kitchen paper. Repeat to make 20 blinis. Segment the grapefruit, allowing the juice to drop into a separate bowl, and roughly chop the flesh. Stir the horseradish and most of the dill into the remaining crème fraîche, season, then fold in the grapefruit. Serve on top of the cooled blinis, with a twist of salmon, a sprinkle more dill and a grinding of black pepper. ROSE GIMLET A fruity and floral cocktail, with gin, lime and the delicate flavour of rose cordial. Add the final flourish with a sprinkle of rose petals Makes: 1 INGREDIENTS 50ml pink gin (or regular gin) 30ml lime juice 30ml Frobisher’s Pomegranate and Rose Cordial Rose petals for garnish METHOD Fill a cocktail shaker with ice, add the gin, cordial and lime juice then shake vigorously for 30 seconds. Strain into a chilled glass and garnish with rose petals. www.chichesterlifestyle.co.uk | 13
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Chichester and Arundel Lifestyle Nov - Dec 2020

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