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Bringing Christmas to life December 2012

Food Edition

Christmas Special ● The Perfect Gravy Recipe ● The perfect Roast Potatoes Recipe

● The Perfect Bellini Cocktail Recipe ● The Perfect Cheesecake Recipe

Content 03 THE PERFECT COCKTAIL The perfect cocktail is a matter of taste, we have compiled the best Bellini Cocktail recipe available, wow your guest with this mouth watering cocktail.

04 THE PERFECT ROAST POTATOES How can something so simple sounding divide the culinary world? Roast potatoes can make or break your Christmas meal. Use this recipe and you will not disappoint.

05 THE PERFECT CHRISTMAS BRUSSELS SPROUTS Many people loath sprouts for their bitter bland taste. Here we show you how to ensure your sprouts are the talk of the table.

06 THE PERFECT GRAVY Get on the good side of the family this Christmas with our amazingly simple yet divine gravy recipe.

Plants & Gardens Magazine / 3

The Perfect Bellini

Cocktail Serves 2

2 ripe peaches, peeled, halved and stone removed, or the equivalent using tinned peaches in natural juice ● chilled champagne or sparkling wine ● 2 chilled champagne glasses ●

Place the peaches in a small blender and purée until totally smooth. This can be done well in advance and kept in the fridge. Spoon half into the chilled champagne glasses and slowly top up with champagne, stirring as you pour. You should ideally have one third peach purée to two thirds champagne. Serve straight away as a pre-dinner.

The Perfect Roast

Potatoes Roast â—? 4 tbsp goose fat or sunflower oil â—? 2kg King Edward potatoes , peeled, halved if large

Heat the oven to 220C/fan 200C/gas 7. Put the fat in a solid roasting tin and put in the oven to heat up. Cook the potatoes in a large pan of boiling water for 5 minutes. Drain well, then shake around in a colander to rough up the edges a bit. Tip the potatoes carefully into the hot fat and turn them over so each one is coated.

Slide back in the oven for 40 minutes or until crisp and golden and cooked through (turn them over halfway through). Sprinkle with salt before serving.

Sprouts The Perfect Brussels

● ● ● ● ● ● ●

1/2 pound sliced bacon 1/4 cup butter 2/3 cup pine nuts 2 pounds Brussels sprouts, cored and shredded 3 Spring onions, minced 1/2 teaspoon seasoning salt Pepper to taste

Place bacon in a large, deep skillet. Cook over mediumhigh heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.

In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Gravy The Perfect

â—? 1 tbsp plain flour â—? 600ml hot good quality beef stock, preferably homemade

1. Make the gravy in a flameproof roasting tin while the joint is resting elsewhere. Heat the tin over a medium flame and then pour most of the fat off it, leaving about a tablespoon, as well as the meat juices. Sprinkle over the flour and stir into the fat, scraping to loosen any bits on the bottom of the tin. Cook, stirring, for a couple of minutes, until slightly browned, being careful not to burn it.

2. Add a ladle of stock to the tin and stir to incorporate. Add the rest of the stock, then bring to the boil, stirring. Simmer, stirring regularly, until the gravy has reached your preferred thickness, then season to taste. If you want to add any other flavourings, do so now, then heat through to serve.

Cheesecake The Perfect

Ingredients ● ● ● ● ● ● ● ● ●

200g malted milk biscuits , crushed to crumbs 100g salted butter , melted 5 tbsp caster sugar 2 x 300g tubs full fat soft cheese like Philadelphia 300ml pot double cream 300g white chocolate , melted 200g bar milk chocolate , melted 2 tbsp malt or Horlicks powder 37g bag white Maltesers

Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment. Mix the biscuits, melted butter and 2 tbsp of the sugar, then press into base. Chill while you make the filling.

Divide cream cheese and cream evenly between 2 bowls. Add the white chocolate to one, the milk chocolate, malt and remaining 3 tbsp sugar to the other.

Beat each with an electric whisk until smooth.

Spread the milk chocolate mixture evenly in the tin.

Wipe round the edge to give a smooth edge. Spoon the white chocolate mix over the top and gently smooth.

Decorate with Maltesers and chill for at least 5 hrs until firm.

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