J'AIME December 2020

Serving suggestions:
Savoury for a Boxing Day brunch:
Bacon wrapped sausage with cheese. If you want the
cheese melting, assemble and then warm through on the
griddle. Serve with homemade brown sauce.
You may have bought some bacon-wrapped sausages
from the butcher and have some leftover from Christmas
Day. If you’re preparing ahead but starting from scratch,
for each portion, cut a rasher of streaky bacon in half
and holding one end, stretch the bacon on a board using
a stroking movement (away from you) with the back of
a large knife. Wrap each bacon piece around a chipolata
sausage.
Roast in a hot oven (200C) until cooked through and the
bacon is crispy (about half an hour)
Homemade brown sauce:
Half a leek, washed, shredded and sautéed in a knob
of butter until softened. Add a handful of cranberries
and then, as they’re beginning to pop, two tablespoons
of muscovado sugar, a glug of cider vinegar and 100ml
water. Simmer, stirring all the while, until it is thick and
glossy.
Sweet for a decadent dessert:
Roasted chestnuts (you can buy these pre-prepared) and
a chocolate sauce with a spoonful of thick double cream.
To prepare, place an oatcake on a paper towel in the
microwave, put three or four chestnuts on one half of
the oatcake and fold it over to enclose them. Microwave
at 600w for 30 seconds, check and repeat if needed. Put
on a plate, add chocolate sauce and cream.
To make the chocolate sauce:
Put equal quantities of butter, dark chocolate and honey
in a jar. Microwave at 600w for 20 seconds then stir and
stand for 10 seconds. Repeat one or more times until
melted. This will harden as it cools but if you’ve made
ahead, can easily be warmed in the microwave. Best
used slightly warm when the consistency of thick cream.
COMPETITION
WIN A CAST IRON
STAFFORDSHIRE
GRIDDLE
WORTH £75
Inspired by the legend of Æthelflæd tying
the Staffordshire knot with her girdle belt to
unite her people, this cast iron griddle was
designed by Megan Fitzoliver and each is
hand-crafted at Taylormade Castings in the
heart of The Potteries, home of the oatcake.
Delivered fresh cast, with instructions for
seasoning, it soon turns that beautiful and
classic rich black, an heirloom in the making.
For the chance to win a Staffordshire
griddle, simply answer the following
question: What quantity of chestnut flour
does Megan use to make festive oatcakes?
Send your answer, along with your name,
address and telephone number via email to
competitions@jaimemagazine.com with
Staffordshire griddle competition in the email
subject box. Entries must be received by
5pm on Thursday, December 17. Terms and
conditions apply. Visit www.jaimemagazine.
com for further details.
Staffordshire griddles can be ordered from:
www.ko-fi.com/s/9b80ddb578 and delivered
to your door for £75 plus postage (postage
is free during lockdown). The last order date
for delivery before Christmas is December 14
for the UK. Staffordshire griddles will also be
on sale at Middleport Pottery, Stoke-on-Trent
during the first two weekends of December.
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