Stray Kitchen is our column all about food written by renowned local produce expert, food writer and chef, Stephanie Moon. Stephanie is a champion of food produced in the UK and particularly in Yorkshire and the Harrogate district.
I love, love, love this time of year, and the feeling of festive fun is really growing in tempo this Christmas…
So how do we make Christmas easy? This is a question I always get asked, and truthfully, I don’t think catering for a large group at Christmas is easy at all. But there are some ways we can make it as pain free as possible.
Mulled wine: Everyone has a mix they love, and for me it is a bottle of Malbec red wine, shot of brandy, shot of sloe gin, a clove studded orange, three cinnamon sticks, and three star anise, brought up to the boil with two glasses of lemonade and a glass of cranberry juice. Sweeten it up to taste, and for a real trick, pour it into a slow cooker so the mulled wine is warm and ready to go when your guests arrive.
Nibbles and dips: I love a quick homemade hummus. Boil two tins of chick peas with the aqua faba (chick pea juice inside the tin) until the juice evaporates. Add crushed garlic and tahini with some Ras El Halenout (spice mix), rapeseed oil, a splash of water and lemon zest and juice. For something to dip into the hummus, try my simple recipe for Harrogate blue cheese straws.
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Ingredients
- 1 packet of ready-to-roll puff pastry
- 2 teaspoons smoked paprika
- 2 eggs cracked and mixed into egg wash
Method
- Brush the egg wash over half of the pastry.
- Add 150g of grated Harrogate blue cheese and 2 teaspoons of finely dusted smoky paprika.
- Place the other half of the pastry on top and egg wash again.
- Cut into strips about 2cm thick and twirl to give that lovely shape.
- Pinch onto the tray to allow the straws to bake evenly and straight.
- Bake for 20 minutes at 180°C, then cut whilst they cool.
Starters: Jazz up your prawn cocktail with some cooked lobster and a few slices of locally smoked salmon for a real treat. For the Marie Rose classic, try adding some finely chopped soft apricot pieces. Or, if you fancy a tropical alternative, why not add some fresh mango pieces and a light curry powder to your mayo.
Time to bring in the turkey! Steph is pictured here with London based chef Valentina Harris and her assistant Cher, at the Ideal Home exhibition.
Main: The turkey is the main event. Everyone cooks their’s differently and has their own favourite stuffing mix, but the gravy often gets left to last minute. Show your gravy some love this year and really glaze the turkey tray properly, removing the fat to get all that extra flavour into your gravy. To make a light roux, whisk this onto your flour and butter mix and cook out well with a good splash of red wine and stock; add a little redcurrant jelly for sweetness and hey presto, you’ve got a lovely turkey gravy.
Pudding: To flambe or not to flame, that is the question. If you do, make sure it is on a robust serving platter: one year I had a disaster at home, when the platter broke and flambe juices ran down the dinning table! Always warm the alcohol before pouring over the hot pudding, then set it on fire just before you enter the room… making sure decorations and long hair is well out of the way!
Have fun, and remember it is your Christmas to enjoy too!
Ho Ho Ho
Steph x
