FOOD & DRINK
In the kitchen
We go into the kitchen - for one last time with our cookery writer, Zoë Garner, who proposes her favourite seasonal recipes
Z
oë now leaves the RURAL kitchen after a nine years’ stint, as she starts her own venture, very bravely, as a ‘super-travel concierge’. We shall miss her - and we shall miss tasting her culinary creations after photoshoots. Here she gives some of her very favourite seasonal recipes. Bon appétit in the future, Zoë and Auld Lang Syne.
Hearty tarty
Great as a starter, or as a main with cold meats and salads. Serves 6 2 x 320g packs ready-rolled puff pastry 150g light cream cheese 1/2tbsp milk 1tbsp wholegrain mustard 1tbsp freshly chopped dill, extra to garnish 6 slices parma ham 2 spring onions, finely sliced 1 Preheat oven to 200C (180C fan) mark 6. Unroll the puff pastry, cut out six hearts and put on 2 baking sheets. Using a knife mark a border 1cm from the edge, with a fork prick the pastry inside the border. Bake for 20min, until golden and crisp. Remove from the oven and to make room for your filling, with the back of a spoon press down the pastry inside of the border. Leave to cool. 2 Put the cream cheese, milk, mustard and dill into a bowl, season well and stir to combine. Remove any crumbs from the pastry cases and spoon in the cream cheese mix. Top with the flaked salmon, spring onions and a sprinkling of dill. Serve at room temperature.
Christmas cocktails Winter Spritzer Serves 4
300ml cranberry juice 600ml ginger beer Caster sugar, to coat the glasses A few sprigs of rosemary A handful of cranberries 1 Distribute the cranberries and rosemary in the ice cube tray, top up with water and freeze until solid. Pour the cranberry and ginger beer into a jug and mix well. 2 Wet the rims of your chosen glasses and dip in the sugar. Put a few ice cubes into the glass and top with the cranberry and ginger beer. Garnish with a sprig of rosemary and serve immediately. Zoë’s Tip: This refreshing drink is delicious as it is, but if you fancy spicing it up why not add some vodka!
Christmas brownies Makes 25, bite sized
175g unsalted butter 135g dark chocolate, roughly chopped 11/2tbsp brandy, optional 250g light brown soft sugar 2 medium eggs 100g plain flour 1tsp ground cinnamon 1tsp mixed spice 100g sultanas White chocolate, melted sprinkles, to decorate 1 Preheat oven to 180C (160C fan). Line an 8in square tine with baking parchment. In a large pan gently heat the butter, chocolate and brandy until melted. 2 Remove the pan from the heat and mix in the sugar, followed by the eggs and mix until smooth. Sift over the flour and spices and add the sultans, string everything together. Tip the mixture into the tin and bake for 30min. 3 Once cool, cut into squares. Drizzle with the melted chocolate and decorate with sprinkles. Leave to set before serving. Store in an airtight container for up to 3 days. Zoë’s Tip: Make ahead and store the whole brownie, wrapped in clingfilm for up to a week. Once cut the bites are best eaten within a few days.
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