THREE COURSE FESTIVE FEAST >>
BEETROOT, WHITE BEAN & ORANGE BLOSSOM GALETTE
1 orange, segmented
150g raw beetroot
1 tbls orange blossom water
1 tin cannelini or butter beans
½ tsp sumac (optional)
3 tbls honey
Salt and pepper
320g ready rolled shortcrust pastry, at room temp
100g feta (optional)
1 egg, beaten (or dairy free milk)
Heat the oven to 200 degrees C (180 fan), roast the beetroot whole in their skins (no need for any oil) for 40 minutes, or until you can easily pierce them with a knife.
Once cool, top and tail the beetroot and peel the skins, and slice. Wear gloves if you don’t want pink fingers.
While the beetroot are cooking, drain the beans and either blend in a food processor, or mash with a fork until a paste. Add the juice of half the lemon, a big pinch of salt and pepper to tast, and the sumac. Keep to one side.
In a large bowl, mix the beetroot slices with the honey, orange blossom water and 1 ½ tsp salt.
Unroll the pastry on to a lined baking sheet. Spread the bean mixture on to the pastry, leaving a 5cm border around the edge. Arrange the beetroot over the beans.
Fold the pastry edges into the middle and press the corners to seal the galette. It doesn’t have to be neat. Pour any juice from the beetroot bowl into the centre of the galette.
Garnish with the orange segments, crumbled feta and thyme sprigs, then brush the pastry with egg, before baking in the oven for 25-30 minutes, or until the pastry is golden.
Slice up and serve with mixed leaves.
HONEY & RAS-EL HANOUT ROAST CARROTS
3 tbls honey
2 tbls ras-el-hanout
2 tbls oil
2 garlic cloves, crushed
1 tsp salt
600g carrots, peeled if necessary, and sliced lengthways until they’re all a similar size
Pistachios and pomegranate seeds to garnish
Heat the oven to 220 degrees C (200 fan).
In a small bowl, combine all the ingredients, except the carrots and garnishes.
In a roasting tray, evenly coat the carrots in the spice mix, roast for 30 minutes until caramelised.
Garnish with pistachios and pomegranate seeds and serve.
SPICED SQUASH & AUBERGINE TAGINE
4 red onions, sliced
4 garlic cloves, crushed
400ml vegetable stock
2 aubergines, cut into chunks
1 butternut squash, sliced into 1cm pieces
1 tin chopped tomatoes
1 tsp turmeric
2 tsp mixed spice
Salt and pepper
½ tsp coriander seeds, crushed
1 tsp dried crushed chilli
Natural yoghurt and flaked almonds to garnish
Cous cous or crusty bread to serve
Preheat the oven to 180 degrees C (160 fan).
In a roasting tin, add the squash, coriander seeds and chilli with 2 tbls of oil and 1 tsp of salt, stir to combine, then roast for 40 minutes, or until tender and golden.
In a large saucepan, heat 4 tbls of oil over a medium-low heat, add the onions and cook gently for 15-20 minutes, or until soft.
Add the garlic and cook for another 10 minutes, being careful not to let it burn.
Stir in the turmeric, mixed spice, ¾ tsp salt, ½ tsp black pepper, the stock and chopped tomatoes and simmer for 20 minutes.
Add the aubergine and stir to combine, adding a little hot water to make sure the sauce just covers the veg. Turn up the heat and bring to the boil for 5 minutes.
Add the roast squash to the pan, cover with a lid, and cook on medium-low for 20-25 minutes.
Taste and re-season if necessary, garnish with the flaked almonds and yogurt, and enjoy.
ROSE CHOCOLATE GANACHE WITH BISCUIT BASE
(Serves 6 – 8)
200g of biscuits
150g dark chocolate, broken into pieces
100g milk chocolate, (or sub for extra dark chocolate, if preferred) broken into pieces
250ml single cream, dairy or soya
2 tbls butter (optional)
A few drops of rose water
Grease the cups or tart case with butter or coconut oil. Place the biscuits into a freezer bag, seal, and smash up with a rolling pin or pan. Divide the biscuit crumb into the cups and gently press down.
In a saucepan, gently bring the cream to a boil. Meanwhile, add the chocolate, rose water and butter to a mixing bowl.
Once the cream is boiling, pour it into the bowl of chocolate. Wait a minute for it to melt before stirring to combine.
Divide the chocolate mixture amongst the cups, gently tapping them to release any air bubbles. Decorate with rose petals and almonds, and refrigerate until needed.
A Christmassy twist on the classic Moscow mule – with rosemary, cinnamon and fiery ginger beer.
15ml lemon juice
15ml homemade rosemary and cinnamon syrup or gingerbread coffee syrup
Cinnamon and rosemary to garnish
Rosemary and cinnamon – make the syrup ahead of time. Place a cinnamon stick with a few springs of fresh rosemary in a small saucepan with half a cup of water and half a cup of sugar. Simmer and stir until all the sugar has dissolved. Allow it to cool before removing the herbs.
In a glass, (or mule tin) stir to combine the vodka, lemon juice and sugar syrup with a couple dashes of bitters. Fill the glass 3/4 full with ice and top with ginger beer. Garnish and serve.
Tip: leave out the vodka and bitters for a non alcoholic alternative.