Tis the Season to Stuff our Bellies

This fabulous cranberry, orange and pear Christmas Sangria will sure get you into the Christmas spirit!

Ingredients

• 3 Granny Smith apples.
• 1 orange.
• 1-1/2 cups fresh cranberries.
• 2 bottles dry white wine.
• 1 cup cranberry juice.
• ¼ cup sugar.
• ½ litre of club soda or ginger ale.
• 2-3 sprigs of fresh rosemary.

Method

1. To begin, chop up the apples and oranges into slices and place into glass jug. (Best to slice the oranges into circular slices for a prettier effect.) Add the cranberries and raspberries whole and carefully stir all the fruit together.
2. Pour in the wine, white cranberry juice and sugar and stir to combine. Let the sangria chill for about 30 minutes. When you’re ready to serve fill up the jug with ginger ale or club soda and add fresh rosemary to garnish.

JUICY MAIN | Sticky chilli jam glazed ham

Recipe courtesy of www.deliciousmagazine.co.uk

If you’re looking for something a little different from the traditional Christmas bird then this juicy, sticky glazed ham definitely needs to be added to your Christmas menu.

Ingredients

• 3.2 kg free range bone in half green gammon, soaked if needed.
• 1.5 litres chicken stock.
• 1.5 litres golden ale.
• 3 bay leaves.
• 3 tbsp. pink peppercorns.

For the glaze

• 500g chilli jam.
• Grated zest of 1 lemon.
• 1 tsp grated ginger.

Method

1. Place the gammon in a very large deep saucepan, with enough room for it to be completely covered in liquid. Pour over all the stock ingredients. You may need to top up with water to completely cover the gammon. Bring to a simmer then cook for 3 hours.
2. Drain the ham and allow it to come to room temperature before chilling overnight.
3. Heat the oven to 220 degrees. Mix together the chilli jam with the zest of 1 lemon. Using a sharp knife remove the skin from the ham, leaving a layer of fat behind. Spread the glaze evenly over the ham. Place the ham on a large roasting tray and cook for 40 minutes, basting occasionally, until the glaze has crisped up and caramelised. Continue to turn the ham to make sure it doesn’t burn on one side.

WHAT A SIDE | Wild rice salad with caramelised pecan nuts & cranberry dressing

Recipe courtesy of www.yuppiechef.com

Although Christmas dinners usually come with those tasty veggies, you might want to try an alternative side dish like this amazing wild rice salad. Serve this salad in our beautiful bamboo Tapered Bowls and together with our Slotted Bamboo Spoons.

Ingredients (serves 4-6)

• 500g wild rice and brown rice mix.
• Vegetable stock, to cook.

For the dressing

• 100ml olive oil
• Juice and zest of 2 oranges
• Juice and zest of 1 lemon
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 100g dried cranberries
• 1 large handful fresh parsley, mint and coriander, chopped
• 1 bunch spring onions, finely chopped

For the salad

• Blanched broccoli or beans to serve

For the pecans

• 40g butter
• 2 tbsp icing sugar
• 1 tsp salt
• 100g pecans

Method

1. Preheat the oven to 200 degrees for the caramelised pecans.
2. Place the rice in a saucepan and cook according to the packet instructions. Use vegetable stock when cooking rice to increase flavour.
3. Prepare the dressing while the rice is cooking. Mix all dressing ingredients together and season well. Drain the rice and toss in the dressing while still warm.
4. Once the oven is warm place the pecans on a baking tray and pop them in the oven for 5-10 minutes.
5. Mix together the butter, icing sugar and salt. Toss the hot pecans in this mixture and shake around to coat.
6. To serve, toss the rice with the blanched broccoli and beans and top with your caramelised pecans. For a lovely, fresh summer vibe, cut some seedless green grapes in half and place on top.

If you leave this recipe to stand for a few hours, the flavours will only get better.

SWEET TREAT | Baileys Irish cream and pistachio fudge

Recipe courtesy of www.eatgood4life.com

Indulge in this perfect sweet treat this Christmas. A perfect ending to a lovely meal with family and friends. Make sure you store your fudge in an air tight container. Try our House of York Bamboo Storage Canisters.

Ingredients

• 4 cups white chocolate chips.
• 1 tin condense milk.
• ½ cup Irish cream liquor, more if you like.
• ½ cup raw pistachios, chopped, more if you like.

Method

1. Line a square baking pan with foil and grease it lightly.
2. In a sauce pan, at low heat, pour all the ingredients except pistachios. Stir constantly until chocolate has almost melted.
3. Turn off heat and continue stirring until chocolate is completely melted. Add pistachios and pour evenly onto prepared pan. Let cool until set. Remove fudge from pan and peel off the foil paper. Cut fudge into small squares.