'TIS THE SEASON

'TIS THE easonS

Sparkling cocktails and bite-size canapés to get your guests into the Christmas spirit

FILLET STEAK ON TOAST WITH MUSTARD & ROCKET

A satisfying combination of rare, juicy beef with mustard and peppery rocket. If you prefer, Dijon, English or honey mustard can be substituted for wholegrain mustard.

These miniature prawn cocktails are eye-catching and popular, and an up-to-date version of a 70s classic. You will need small shot glasses and good-looking cocktail sticks.

MAKES ABOUT 20

1 ciabatta loaf 2 tablespoons wholegrain mustard 2 tablespoons mayonnaise 400g beef fillet 1 tablespoon olive oil 50g rocket sea salt and cracked black pepper, to serve

a griddle pan Preheat the oven to 200°C/gas 6. Cut the ciabatta loaf in half lengthways and toast in the preheated oven for about 10 minutes. Mix the mustard and mayonnaise together and spread evenly onto the cut halves of toasted ciabatta. Brush the beef with the olive oil and heat a griddle pan. Sear the beef in the hot pan without disturbing, for about 2 minutes, and repeat on the other side. Transfer the beef to a chopping board and rest for 15 minutes. Using a sharp knife, slice the beef into enough thin slices to cover the ciabatta. Press the beef gently onto the ciabatta, to encourage it to stick to the mustard mixture. Scatter the rocket over the beef and carefully cut into fingers. Serve with little dishes of sea salt and cracked black pepper.

PRAWN COCKTAIL SHOTS

MAKES ABOUT 30

200g crème fraîche or sour cream 2 tablespoons tomato ketchup 2 teaspoons Manzanilla sherry 15g each fresh tarragon leaves and fresh dill, chopped 1 teaspoon smoked paprika a pinch of celery salt 15g spring onions, chopped (optional) 400–500g cooked and peeled king prawn shrimps (about 60), tails left on if liked 1 tablespoon snipped fresh chives or a pinch of smoked paprika, to garnish

shot glasses or small tumblers, cocktail sticks Preheat the oven to 200°C/gas 6. To make the cocktail sauce, put the crème fraîche, ketchup, sherry, herbs, paprika and celery salt in a small bowl. Mix with a fork or small whisk until well combined and smooth.

Spoon a little cocktail sauce into each shot glass and add a few chopped spring onions, if using. Thread 2 prawns onto each cocktail stick. Dip the prawns into the remaining cocktail sauce, ensuring that they are coated, then carefully slide each stick into a shot glass, being careful not to smear sauce on the inside of the glass.

Garnish with either a sprinkling of chives or a pinch of smoked paprika, as preferred. Serve immediately.

BLACKBERRY BELLINI

A classic Venetian bellini is white peach purée paired with Prosecco but the sour-sweetness of ripe blackberries works beautifully here to create a winter-time variation.

SERVES 1

4 fresh blackberries, plus 1 extra, to garnish 1 teaspoon white caster sugar 30ml vodka 10ml lemon juice well-chilled rosé Prosecco, to top up

Put the 4 blackberries and sugar in a cocktail shaker and gently muddle with a muddler or handle of a rolling pin.

Add ice cubes, the vodka and the lemon juice to the shaker and shake until cold, about 20 seconds. Strain into a Champagne flute, top up with cold rosé Prosecco and garnish with a blackberry on a cocktail stick. Serve at once.

FRENCH 75

The epitome of elegance, a French 75 is the perfect aperitif for almost any occasion. Gin, Champagne, lemon juice and sugar syrup – so simple but so effective.

SERVES 1

35ml gin 10ml lemon juice (pulp removed) 5ml sugar syrup chilled Champagne, to top up

Add the gin, lemon juice and sugar syrup to a cocktail shaker. Add ice cubes, shake until chilled and strain into a flute glass. Top up with chilled Champagne and serve at once.

Note: To cater for a party multiply the ingredients by the number of servings you need and premix a batch of the gin, lemon and sugar then pop it in the fridge for 1–2 hours. This means that no ice is needed. Once cold, measure 50ml of the premix into the glass, top up with chilled Champagne and serve at once.

Recipes taken from Festive Cocktails & Canapés published by Ryland Peters & Small (£14.99). Photography © Ryland Peters & Small.

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Outstanding, Luxurious and unique Scandinavian lodges set in the glorious Yorkshire Dales

Each lodge is spacious & has its own private hot tub on the balcony. Picturesque setting ensuring guests have a relaxing & memorable stay.

www.fl owerydell-lodges.co.uk/dales-life Tel: 01748 822406 E-mail: info@fl owerydell-lodges.com

Helping Dales businesses grow since 1993

To book space in the spring 2023 issue contact Sue Gillman

daleslife.com sue@daleslife.com 07970 739119

T H E MORRITT

HOTEL & GARAGE SPA

DISCOVER THE MAGIC OF THE MORRITT THIS FESTIVE SEASON

& NEW YEAR

Join us for Christmas and New Year events, dining and pampering spa days. There ' s so much to look forward to!

EVENTS INCLUDE:

Join us for a relaxing BOXING DAY LUNCH

Two courses £21.50 per person Three courses £28.50 per person

Enjoy a party in style NEW YEAR'S EVE GALA DINNER

£75 per person Stay the night from £250 per room based on two sharing

Join us on this special day NEW YEAR'S DAY LUNCH

Two courses £21.50 per person Three courses £28.50 per person

Available from 1st - 23rd December FESTIVE SPA PACKAGE

£85 per person Monday - Thursday £95 per person Friday - Saturday

Call us or view our website for our full list of events and for more information.

THE MORRITT HOTEL AND GARAGE SPA GRETA BRIDGE, BARNARD CASTLE DL12 9SE CALL US 01833 627232 EMAIL US RELAX@THEMORRITT.CO.UK THEMORRITT.CO.UK THEGARAGESPA.CO.UK