Recipes

Kumquats relish AND MORE – its the little things that make Christmas special

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Recipe from Jean Beddington and Pat,s Christmas cookery lesson
In times Gone Bye
Kumquat and cranberry relish
2 tablspoons extra virgin olive oil
3 medium-sized red onions halved and sliced
1 teaspoon crushed coriander seeds
½ teaspoon freshly ground cardamom seeds
100 gr kumquats halved, and pips removed
100 gr cranberries
2 tablspoons balsamic vinegar
juice and finely shredded zest of 1 orange
4 teaspoons honey sugar
alt and pepper
Heat the oil in a pan and add the onions. Cover the pan and cook the onions on a low heat for 15-20 minutes. Add the spices and cook for a further 2 minutes. Add the kumquats, cranberries, vinegar, orange juice and zest, 2 teaspoons honey and 3 tablespoons water. Season well and cook coverd for a further 15 minutes. remove the lid and cook until the liquid evaporates, stirring frequently. Adjust the seasoning with the sugar and/or vinegar.
Gentlemans relish
Invented by John Osborne in 1828 the recipe a secret..
This recipe I found somewhere
Ingredients
250gr ansjovis fillets
1 tsp allspice
1 stick innamen or ½ tsp ground innamen
1 tsp peppercorns
cognac
1 clove garlic
a few drops of vinigar
water biscuits (Carrs of course)
some add lemon, worcestersauce, cayenne
Grind the allspice, innamen and peppercorns in a pestle and mortar, add the garlic and ansjovis and cognac , a splurge and work to a paste
Serve on warm biscuits Or on toast, topped with a few slices of fried cap mushrooms..
Yummie BY THE BLAZING FIRE AT CHRISTMAS
Potted meat with brandy and spices
2 dl chicken stock or beef stock
2 sliced onions
1 or 2 bay leaves
pinch thyme
350g cooked meat
10 anchovy fillets
3 tbsp brandy
50g butter
1 tsp spices
salt
clarified butter
Cook the onions in the stock with the bay leaf and thyme and simmer until reduced to a good flavour, sieve the stock and keep apart.
Mince the meat or cut into very fine cubes, add the chopped anchovies and the brandy. Add to the stock and bring to the boil stirring well , stir in the butter remove from the heat and add the seasonings. Leave to cool then recheck the seasonings.
Pack well into ramekins or pots, leave to cool and cover with the clarified butter. Keep in the fridge
Can be frozen if the meat was not frozen before
Serve with toasted warm bread or freshly baked bread or water biscuits
One can add capers or augurkens if desired make sure that it does not become to sour.
Serve with tomato chilli jam
Smoked salmon pizza
Ingredients:
1 packet filo pastry
olive oil or 50 g melted butter
8 dried tomatoes
2 tsp tapenade
1 tbsp chives
smoked salmon
salmon eggs or truit eggs or for the very special caviar
crème fraiche
Method:
Cut the filo pastry into rounds.
Lay out the filo pastry rounds. Take 8 rounds and lay them out on a working surface, brush with olive oil or butter, lay another layer on top brush with olive oil or butter. Repeat until you have 4 layers of filo pastry.
Puree the tomatoes or cut very fine
Spread thr filo with the tapenade , scatter the tomatoes over .Place in a hot oven and bake until crispy .Remove from the oven . Lay the smoked salmon on top and garnish with quenelles of crème fraiche and salmon or trout eggs .
Le petit cigare de saumon fume
Ingredients
Phyllo pastry
Smoked salmon
Tapenade from black olives
1/2 dl Olive oil
25 gr melted butter
Pepper
Salt
Poppy seeds
sunflower or olive oil to fry
Method
Cut the phyllo pastry into long strips 10 by 15 cms
Lay one layer of pastry on a smooth working surface and brush with melted butter or olive oil , lay another layer of pastry on top
Place on a slice of smoked salmon , spread a little tapenade on the smoked salmon, roll the pastry up to a cigar form .
Brush the top with melted butter and dip one end in the poppy seeds in the poppy seeds
Place on a baking sheet and bake in a hot oven until golden brown .

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