Festive Season Recipes

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Citrus ceviche:

• 200g sea bass/bream/salmon (after skin, bones and trimmings removed, If vegetarian, use 1 ripe but firm avocado) 
• 3  large or 4 small limes (only need 1 if vegetarian)
• 1/4 orange
• Salt
• Pepper 
• 1 chilli
• 1 small red onion
• 2 sweet peppers (different colours i.e. red and yellow)
• Coriander (or parsley if you don't like coriander)

 

1. De-skin and de-bone the fish (ask your fishmonger to do this for you in advance) and cut into a 1cm cube- place in a bowl with 1/2 tsp salt and mix with a spoon
2. Deseed and finely chop the chilli - add to the fish in the bowl - mix (you can leave the seeds in if you like things HOT!)
3. Juice the limes and add to the fish/salt/chilli bowl - mix and leave to marinade 
4. Meanwhile, finely dice half the onion and add to the fish - mix
5. Finely dice 1/4 of each pepper - add to bowl - mix
6. De-stem and roughly chop the coriander - add to bowl - mix
7. Cut the clementine in half (or orange into 1/4's) and squeeze the juice into the mixture  - mix
8. Stir everything well and taste - adjust seasoning as needed - a little more salt if you need and for additional sweetness you can cut little pieces of the remaining clementine/orange and mix in.
9. Serve in shot classes (wide enough to get a teaspoon in) or in mini bowls
10. Any left over liquid from the ceviche is called "tigers milk" and its said you should drink this as a cure for a hangover or as an aphrodisiac!    

NOTE: You can smash some avocado and make a few small toasts - spread the avo on the toast and top with the ceviche (this is not traditional, but it tastes great) 

Utensils

• Small chopping board - fish
• Chopping board - vegetables
• Sharp cook's knife
• Med bowl
• Mixing spoon
• Citrus reamer/form
• Disposable gloves (fish, chilli)
• 2 shot glasses (wide enough to get a teaspoon in) or in mini bowls
• 2 teaspoons

​If making toasts and avo:

• Baking tray 
• 4cm round cutter (if you want round toasts)
• Mixing bowl
• Masher
• Teaspoon​​

Baby baked potatoes two ways - with brie, cranberry & thyme AND smoked salmon and dill creme:
Makes 12 canapes 

NOTE: If you only want to make one topping, double the topping ingredients listed below for the one you want to make
​

• 6 baby/new potatoes
• 1 tablespoon olive oil
• Salt
• Pepper 
• Topping 1 - 50g smoked salmon, 75g cream cheese, 1/4 lemon, 4 sprigs dill/chive 
• Topping 2 - 50g brie, 40g cranberry sauce (bought, or homemade - see recipe below) and 2 sprigs fresh thyme
• Cranberry sauce - 75g cranberries (fresh or frozen but defrosted), 40g caster sugar, 15ml/1 Tbsp cider vinegar, 15ml/1 Tbsp orange juice (1/4 orange squeezed in), 30ml (2 Tbsp) water, 1/4 tsp mixed spice (optional)

 

1. Heat oven to 180C/gas 5.
2. Cut the potatoes in half length-ways and put into a small roasting tray. 
3. Add the oil, salt and a little pepper and rub in, leaving cut side down
4. Bake until tender - 30 mins 
5. Now make the toppings (see methods below)
6. When the potatoes are done, allow to cool just for a few minutes until you can handle them and put toppings on - topping 1 on 6 halves, and topping two on the other 6 halves (or all on all if only making one topping),
7. Add a grind of pepper and sprinkle of salt and then garnish with the herbs.​

​

• For topping 1 - Dice the salmon finely and put in a small bowl. Chop the dill (chives) and add, and add with a squeeze of lemon juice and the cream cheese. Mix well. After topping the potatoes, finish with a sprig of dill

​

• For topping 2 - Cut 6 square slices of the brie (you can leave the rind on). When ready, place a piece of brie into the potato (while its still hot), and then top with a neat small dollop of cranberry sauce and top with a sprig of thyme.

​

• ​For cranberry sauce - Put the cranberries, sugar, cider vinegar, orange juice, water and mixed spice in a small pan - bring to a boil and then turn down to a simmer and cook (lid on) for 20 minutes. Allow to cool slightly and then blend with a stick blender (or transfer to a small processor).  Transfer to a small glass jar and cool (if keeping more than a day or two please sterilise the jar first)​

​
Utensils

• Roasting tray
• Small sharp knife
• 2 small bowls
• 2 mixing spoons
• 1 small pan (with lid)
• 1 stick blender (or small processor)
• 1 jam jar  ​

Winter Aperol spritz:

• 25ml Aperol (1 part) - you can add another part if you want (thats the classic ration) but we think one is enough
  
• 75 ml Prosecco (3 parts)
• 50ml pure pomegranate juice (2 part) - "POM" brand is great
• 25ml soda water (1 part) 
• Ice
• 1 orange
• 2 sprig rosemary
• a few pomegranate seeds

For mocktail
Omit the Aperol, Prosecco and soda above (but still buy the pomegranate juice & seeds, orange, rosemary and the following:

• 1 grapefruit
• 50g caster sugar
• 75ml non-alcoholic Prosecco OR sparkling orange drink (e.g. San Pellegrino Aranciata)

​

1. If making a mocktail, first make the sugar syrup (see recipe below, and omit the point below re rosemary because you already have in the syrup)
2. Using a rolling pin or the back of a large knife, lightly "bash" the rosemary sprig to release the flavours/oils - put in a glass
3. Add the Aperol and pomegranate juice, a quarter slice of orange and mix
4. Now add a few ice cubes, and the Prosecco and top with a little soda
5. Garnish with another quarter slice of orange, a few pomegranates and a sprig of rosemary

​​
If making a mocktail, make the sugar syrup first by juicing the grapefruit into a small pan, chop up and add half the remaining grapefruit skin/peel, add the sugar, a sprig of rosemary and 50ml water - reduce by half until syrupy - transfer to a jam jar and allow to cool - make in advance and store in the fridge for another use)

​Utensils

• Rolling pin
• Tbsp measure/Tot measure (Jigger)
• Mixing spoon
• ​Small chopping board
• Cocktail glass