Merry Christmas!

Merry Christmas everyone - I hope you all have a fantastic day with lots of good company, food and drinks. Be safe and happy x

Quick and Easy Nibbles

At this time of year when you have people popping by for a festive drink it’s always good to have a few fast nibbles that you can have ready to go or that you can whip up in a hurry. The following recipes are ideal for that and also make lovely gifts when packaged nicely.

Marinated Olives

The perfect nibble for making ahead of time as the olives can just marinate in the jar kept in the fridge. I normally use a 500ml mason jar so the quantities below fit into that – you can vary the quantity of olives and oil though as needed. Once you have eaten the olives you can use the flavoured oil to drizzle over pasta, pizza or for a salad dressing – delicious!

265g/ 9oz approx. Mixed black and green olives

2 cloves of garlic, finely sliced

Zest of ½ orange or 1 satsuma

1 tsp rosemary, chopped

½ tsp thyme

Good pinch of dried chilli flakes

225ml approx. olive oil

Put all of the ingredients into a jar and top with the oil. Put a tight-fitting lid on the jar and shake a few times so everything is evenly mixed (alternatively put everything into a small bowl and mix well with a spoon). The olives can be kept covered in the fridge but take them out early and serve at room temperature.

Hot Spiced Nuts

Crunchy, hot nuts turned amber with a chilli and paprika infused oil – perfect party food.

500g mixed nuts (Almonds, cashews, pecans, Brazil nuts and unsalted peanuts all work well)

1 tbsp mild olive oil

Good pinch of maldon sea salt

½ tsp red chilli flakes

½ tsp smoked paprika (use sweet or hot paprika depending on how spicy you want them to be)

Heat the oil in a large frying pan, add the nuts and stir or shake the pan so that all of the nuts are coated in the oil. Add the salt, chilli and paprika and cook for a couple of minutes to warm through. Serve immediately.

Chocolate & caramel popcorn

And for something sweet, who can resist some chocolate and caramel popcorn?!

85g/ 3oz/ ½ cup popcorn kernels

125ml/ ½ cup sugar

125ml/ ½ cup water

55g/ 2oz milk or dark chocolate

55g/ 2oz white chocolate

Using a popcorn maker pop the corn according to the manufactures instructions (alternatively put the corn in a large microwave-safe bowl and cover with a lid or plate and cook on high for 2 ½ - 3 minutes until the sound of popping has slowed right down). Put the popcorn onto a large baking tray in a single layer and set aside.

Add the sugar and water to a small pan and gently dissolve the sugar without stirring (you can swirl it around if need be but do not stir it as it will crystallize). Once the sugar has completely dissolved continue to simmer it until it starts to turn golden brown. Remove from the heat and drizzle over the popcorn. (Be very careful as caramelized sugar is very hot). Leave to set while you melt the chocolate. In a small bowls melt the chocolate in the microwave with 20 second bursts until it is evenly melted and is silky smooth. Drizzle the milk chocolate over the popcorn then repeat with the white chocolate. Leave to set then put into a large serving bowl or individual bags and dive in – you won’t be able to resist it.

Prawn & Butternut Squash Curry

At this time of year when we are so busy with work, Christmas parties, shopping, decorating and everything else December entails, its nice to have a few quick and easy recipes that you can make at the last minute. This recipe is exactly that as it is takes no time at all but is delicious and very comforting. If you prefer you can use sweet potato instead of the squash and for a completely vegetarian meal use mushrooms instead of the prawns.

Prawn & Butternut Squash Curry

1 tbsp oil

1 onion, finely sliced

2 cloves of garlic, crushed

1 tsp ginger, finely grated

1 red chilli, finely sliced

2 stalks of lemongrass, tender part finely sliced (or ½ tsp pureed lemongrass)

2 tsp yellow curry paste

500g (approx.) butternut squash, peeled & cut into bite-sized pieces

400ml coconut milk

250ml chicken or vegetable stock

1 tbsp peanut butter

½ tsp sugar

1 tbsp fish sauce

2 kaffir lime leaves, very thinly sliced

225g/ 8oz peeled & cooked prawns

Handful of coriander leaves

½ lime

To serve:

225g/ 8oz Jasmine or white rice

Lime wedges

Naan bread (optional)

In a large pan heat the oil then add the onion and saute for roughly 5 minutes until softened but not coloured. Add the garlic, ginger, chilli and lemongrass and cook for a further minute before adding the curry paste. Cook for another minute then add the squash and toss with the onion and spice mix. Add the coconut milk, stock, peanut butter, sugar, fish sauce and kaffir lime leaves and bring to a simmer then cook for roughly 12 minutes or until the squash is just tender.

While the curry is cooking cook your rice.

Taste to check the seasoning and adjust if necessary then add the prawns and cook until just warmed through. Finish by sprinkling over the coriander and spritzing with a squeeze of lime juice.

Serve with rice, additional lime wedges and if you like some Naan bread.

Snow Comfort - Barbecue Beef Stew with Fresh Pasta

I can't help but continue in the comfort theme with all this cold weather around. This recipe is for everyone out there who is surrounded by snow....this is guaranteed to warm you up and make you happy to be tucked up indoors!

This is a really delicious, comforting stew. The addition of the barbecue sauce adds such a lovely depth to the dish that is a little different from a traditional beef stew. I love to serve this with fresh pasta (you can either make your own (recipe below) or buy some good quality fresh pasta) but if you prefer you could serve it on top of some light and fluffy buttery mashed potato.

1-2 tbsp olive oil

3 rashers of streaky bacon, cut or snipped into small pieces

1 onion, finely chopped

2 stalks of celery, finely chopped

2 carrots, peeled & sliced at an angle

2 cloves of garlic, crushed

750g stewing beef

2 tbsp flour

150ml red wine

500ml beef stock

1 tbsp balsamic vinegar

1 tbsp Worcestershire sauce

1 tsp brown sugar

2 bay leaves

125ml barbecue sauce

Salt & pepper

2 tbsp parsley, finely chopped

Pre-heat the oven to 350F/ 180C.

In a large pan or casserole dish heat 1 tbsp of the oil then add the bacon pieces and cook until starting to turn crispy. If there is a lot of fat remove some of it from the pan then add the onion, celery and carrot. Cook for roughly 7 minutes until the onion and celery have softened then add the garlic and cook for a further minute.

While the vegetables are softening put the beef into a large freezer bag and sprinkle over the flour, along with a little salt and pepper. Seal the bag and shake it well so all the pieces of meat are evenly covered in the flour.

Remove the vegetables from the pan and set aside. If you need to, add the remaining tablespoon of oil to the pan then cook the meat (in batches if need be) until it is browned on all sides. Push the meat to the side of the pan then add the red wine and de-glaze the pan (in other words, scrape up all of the lovely, sticky brown parts that are on the bottom). Mix the wine and beef together and then let the wine simmer and reduce a little  before adding the vegetables back to the pan, then add the beef stock, balsamic vinegar, Worcestershire sauce, sugar, bay leaves, barbecue sauce, salt and pepper. Bring to a gentle simmer then put in the oven for roughly 2 hours until the meat is tender.

While the stew is cooking, if you are making fresh pasta you can do it now, if not now's the time to relax by the fire!

Remove the stew from the oven and taste to check the seasoning. Discard the bay leaves and just before serving sprinkle over the fresh parsley. Serve at once with fresh pasta or some mashed potatoes.

Fresh Pasta

400g/ 14oz flour

4 large eggs

½ tsp salt

1 tbsp olive oil (optional)

There are two ways to make pasta....the traditional way using nothing but your hands and a flat work surface, and the modern way using the wonders of kitchen appliances to cut down on your own labour! I have to admit since I now have the appliances I feel it would be wrong not to put them to use so I opt for the easier and faster way. (Although in the past I have made pasta plenty of times using the traditional method).

Whatever way you choose, start by sifting the floor (either onto your work surface, or into the bowl of your processor). Make a well in the centre and crack in the whole eggs, then add the salt and oil if using. If taking the easy option, turn the machine on and pulse until you have a resemblance to bread crumbs. Transfer onto a work surface and knead until it comes together and you have a smooth dough.

If you are sticking to the traditional method, using a fork beat the eggs with the salt and oil until mixed then slowly start incorporating the flour into the egg mixture. Continue to do so until it is too tough to use a fork. At this point gather it all together and knead for a good 5-7 minutes. If the pasta is a little too dry and firm add a splash of olive oil or water (no more than 1 tbsp) so that you have a smooth dough.

Wrap the dough in clingfilm (plastic wrap), and put in the fridge for at least 30 minutes.

When you are ready to make the pasta, unwrap the dough then cut it into 4 pieces so that you have manageable pieces to work with. Sprinkle some flour onto your work surface and rolling pin then give the dough another quick knead before rolling it out slightly. You can either use a rolling pin to roll it out completely, or a pasta maker. If using a pasta maker follow the instructions given, until you have perfect sheets of pasta.

Once the pasta has been rolled out to your desired thickness you can then cut and shape it and use as needed. For this recipe I use my cutter to make linguine. You can make whatever long pasta you like but I do recommend a thicker pasta (plus it's easier to cut, especially if you don't have the cutter attachment). Once the pasta has been cut you can either lay it flat on a large tray or baking sheet lined with kitchen paper and dusted with flour or alternatively you can make little 'nests' of pasta, just make sure it is well floured so you don't end up with one big clump of pasta! Set aside until you are ready to use.

To cook the pasta, bring a large pan of salted water to a boil then place the pasta in and cook for no more than 3-4 minutes. Drain and serve with your choice of sauce and enjoy!

Chilli Con Carne

The first snow of the winter arrived at the weekend so what better way to warm yourself up than a bowl of chilli con carne.

Chilli is one of those dishes that warms you up just thinking about it! The deliciously spiced sauce (that can be as hot as you like) is comfort in a bowl. It is a perfect family meal but it is also the ideal dish to serve to a crowd. You can make it in advance and if need be freeze it then simply re-heat and serve with all the accompaniments I have suggested below. I honestly can’t think of anything more perfect for a cold day, than a giant pot of simmering chilli.

When you first look through the list of ingredients, there may be a couple that surprise you, however don’t be put off! The first one is the chipotle pepper (which is actually a dried and smoked jalapeno) and if you can get these then it really is worth the effort. The chilli adds a real depth of flavour with its smoky, chocolate tones that is delicious. If you can’t get the chipotle pepper then you could add a little cocoa powder to add a little extra depth to the chilli, but I promise you won’t be disappointed if you go to the extra effort to track down the chipotles!

The second ingredient that may sound a little strange is the can of Campbell’s condensed tomato soup. This is what my mum uses to make chilli and it always tasted amazing. I have added some extra ingredients – spices mainly – but I have stuck with the soup! I appreciate that it is in no way authentic but I have tried making chilli both ways, using tinned tomatoes and secondly with the soup, and every time I have served the soup version people love it! When I tested it myself my preference was definitely the soup sauce so try it and see for yourself – you will be pleasantly surprised!

The recipe below serves 4 since I often make this during the week, however it is very easily (and successfully) doubled or tripled. If you want to make it more substantial serve it with rice.

For a vegetarian version, simply omit the mince and make it a 3 bean chilli instead using kidney beans, borlotti beans and black eye beans. Follow the recipe as above adding all three beans towards the end when it is suggested you add the kidney beans. Delicious!

1 dried, smoked chipotle pepper

2 tbsp oil

1 onion, finely chopped

2 cloves of garlic, crushed

500g extra lean ground beef

2-3 tbsp of chilli powder (depending on the heat of your chilli powder & how spicy you like it)

1 tsp ground coriander

1 tsp cumin

Pinch of cayenne pepper

1 tsp dried oregano

1 can of Campbell’s condensed tomato soup

250ml/ 1 cup beef stock

1 tsp red wine vinegar

Salt & black pepper

420g can of kidney beans

1 red pepper, chopped

1 green pepper, chopped

Handful of fresh coriander, roughly chopped

To serve:

Spring onions, thinly sliced

Sour Cream

Grated Cheddar Cheese

Coriander

Avocado, sliced

Lime wedges

Tortilla chips

If you have a dried, smoked chipotle pepper re-hydrate it in a small bowl with boiling water while you start cooking the chilli.

In a large pan heat the oil then sauté the onions over a medium heat for 5 minutes until they have softened but not coloured. Add the garlic and cook for a further minute before adding the mince. Cook until the mince has browned stirring frequently to break it up into small pieces.

Once the mince has browned add the chilli powder, ground coriander, cumin, cayenne pepper and oregano and stir well until the mince is evenly covered in the spices. Cook for another minute or so then add the soup, beef stock, red wine vinegar, salt and pepper. If using the chipotle pepper, remove from the water and finely chop. Add to the chilli, stir well then cover and leave to simmer gently for 45minutes to 1 hour, until the sauce has reduced and thickened and all the flavours have intensified. Add the kidney beans and the red and green peppers and cook for a further 10 – 15 minutes. Just before serving sprinkle in the coriander.

Serve in bowls with extra coriander and all of the above accompaniments for a delicious and hearty meal.