RECIPES TO TRY THIS MONTH



PANFORTE

300g blanched almonds

350g figs, roughly chopped

50g candied lemon, finely chopped

25g candied orange, finely chopped

100g flour

1 tbsp cocoa powder

½ tbsp ground cinnamon

½ tsp ground cardamom

½ tsp ground allspice

¼ tsp ground pepper

200g clear honey

150g brown sugar

Preheat the oven to 150°C (300°F). Roast almonds in oven till golden brown, remove and allow to cool. Line the bottom of a round 20cm cake tin with baking paper. In large bowl, mix flour, cocoa, almonds and spices. In a pan over a low heat, melt the honey and sugar till dissolved and gently boil for 2 minutes. Add figs and peel to the cooked honey and sugar and gently boil for a further 2 minutes. Immediately add the nut, flour and spice mixture and stir well with a wooden spoon (work quickly). Spoon mixture into cake tin and smooth the top flat using a wet spoon. Bake for 25-30 minutes. Cool in the cake tin and generously dust with confectioner's sugar. Cut into wedges and serve with a glass of Vin Santo or Muscat.

 

SloeginSLOE CHRISTMAS SCREW

50ml Sloe Gin

25ml Vodka

Pomegranate juice

Shake the sloe gin and vodka with ice, strain into a chilled tall glass and top up with pomegranate juice. If you prefer yours ‘between the sheets’ add 25ml each of brandy and rum.

 

DECEMBER NEWS

November has seen a surprising flurry of last minute parties, interestingly they were all for the media industry. In the past month we’ve fed the film world’s finest: theatre directors with taste, lovely luvvies and amiable actors. We can’t tell you who but we can tell you what they ate and where.

The party in a private riverside penthouse had a small guest list of big names who all indulged in a fragrant Moorish feast. We made thousands of seasonal canapés for a relentlessly fun collection of theatrical types and fed two hundred in one short hour in our current favourite London venue. Our most recent event took place in a vast London studio decorated to dramatic effect, where we displayed our offerings with the precision of a set designer. The well-known crowd devoured our autumn bites and tasting plates and practically ignored the champagne. Looks like food’s back in fashion.


GORGEOUS GREENS

Despite being the ubiquitous vegetable on the British Christmas table, not everyone loves our traditional Brussels sprouts. It’s a shame that most of us only ever eat them once a year as they are among the most nutritious of leafy vegetables and contain carotene and vitamin C. During December they are at their very best so be inspired to eat more sprouts with our simple suggestions:

Sprout and chestnut gratin - layer finely sliced sprouts in ramekins with butter, white pepper and nutmeg.  Make a creamy chestnut puree, enrich with egg yolks, pour into the ramekins and bake.

Sprouts with toasted pecans, orange zest and thyme - toast pecans with honey, balsamic, sea salt and cracked pepper. Slice the sprouts in half, braise them in a little chicken stock, adding unwaxed orange zest and thyme. Once cooked and liquid evaporated add pecans and toss together.

Creamy caraway and bacon sprouts - cut dry cure bacon into matchsticks, fry in pan with butter. Add halved sprouts, a splash of fresh apple juice and cook until just tender. Add Dijon mustard and double cream, mix well, warm through and scatter with caraway seeds.


logoTHE PERFECT GIFT

The Christmas lights are up, the ice-rinks are ready and our thoughts naturally turn to giving and receiving.  For those wanting to spoil someone special this year look no further than an initiation into the culinary arts from Leith’s, the most respected cooking school in the country. Their one-day courses cover a vast range of subjects so there’s something for everyone. Fathers are notoriously hard to buy for so sign them up for the beer tasting or ancient British cheese discovery courses running in February. The other stand-out crowd pleasers are the champagne tasting, the chocolate puddings workshop and the brilliant retro puddings workshop. If you simply can’t decide give a Leith’s gift voucher and let your loved ones choose for themselves.


COOKS' CHRISTMAS

Christmas Eve Supper (Laura in Menton)

Oysters with Champagne shallot vinegar

Rich fish soup with squid, mussels and prawns, fennel and dill salad

Warm panettone with chestnut honey

Candied fruits and scorched almonds


Christmas Day Lunch (Hugo in Gloucestershire)

Goose with bacon, breadcrumb, sage and apricot stuffing, bread sauce, roast potatoes and sprout gratin
Mulled pear and stilton with cracked pepper oatcake stars
Warm stollen, berry rumtopf and white chocolate ice cream

Boxing Day Brunch (Ed in Devon)

Porridge with honey, Devon clotted cream and malt whisky
Festive Cassoulet of shredded goose, turkey or game bird, sausage, white beans, winter herbs and stock made from the Christmas bird
By the way, Ed is also diving for scallops on Christmas Eve – honestly.


Emmetts_hamPRODUCT OF THE MONTH

Emmett's Christmas Ham. This ham has history as well as pedigree. In 1970, Emmett's was awarded a Royal Warrant by The Queen Mother for their sweet pickled hams. Emmett's Christmas hams are immersed in fresh root ginger, black pepper, cinnamon, star anise and nutmeg along with natural brown sugar and molasses. Subtle but full of flavour, it’s a perfect winter combination. This family business takes its produce very seriously, all of the meat is locally sourced and all curing and smoking takes place on the premises. Mark, the owner, assumes responsibility for the curing process ensuring the consistent quality of Emmett's cured ham. This ham is utterly delicious and a fabulous treat to enjoy over the holidays. http://www.emmettsham.co.uk/store/customer/product.php?productid=176



BERWYN’S IN VOGUE

Just a reminder in case you didn’t receive our newsflash mailing: Berwyn is mentioned in this months Vogue on their page of Chic entertaining tips.