A Stuffed Bird

FINISHED MOUSE

MAÎTRE D: And finally, monsieur, a wafer-thin mint.

MR. CREOSOTE: Nah.

MAÎTRE D: Oh, sir, it’s only a tiny, little, thin one.

-Monty Python

Dearest ample followers, I pray this belated Christmas blog finds you comfortably full and content this December. As per usual this past week couldn’t have shot by any quicker if it had tried! The festive lead up to the 25th has come and gone and has left a fair few turkey carcases along the way. However, fear not! There is much more to be done and to be enjoyed. Firstly, I have a few recipes from 19th December when I had my beloved drinking gang over (and a few extras!) which could come in handy for a New Year’s party or even a little soirée for the sake of seeing friends and family. Secondly, I plan on trialling a few cocktail recipes this week so we can all tick into the 2014 with ease. I do warn those readers who wish to go on a ‘super healthy’ detox that the following text does not support these wishes in neither mind, nor body so I suggest you stop here, have a lemon and hot water and lower the laptop screen….

detox

Detox juice? I’d rather not.

va

Carol Vorderman’s detox for life? Never.

As a waitress at present, we are instructed to give party guests a drink almost instantly upon their arrival. It makes them feel welcome, gives them something to ponder over and acts as a social lubricant if their well, a little dry in the conversation department! No matter if you’re on a budget or not, a decent cocktail can be fabricated out of almost anything! For my dinner party I used elderflower cordial and cava. Using the elderflower as I would any syrup, I poured a small amount in the bottom of a champagne glass and topped with a good dose of cava. For presentation’s sake, I threw in a raspberry which sits on the surface just so. This drink is quick, easy and looks quite delicate. I recommend that to save you time, you nominate a party guest to be in charge of dishing out further liquid when your back is turned and your eyes firmly on the stove.

DRINKS

As much as we all enjoy a canapé, I decided against them this time round. I find I often run around like a headless chicken beforehand (more like a stuffed bird now), and I was concerned about the juiciness of my ham. I sound utterly pathetic don’t I?! Fancy crisps, nuts and fresh French bread with oils and balsamic work just as well instead of smoked salmon on blinis etc so you can spend more time on your main. For our main course I cooked Nigella’s infamous Coca cola (not COKE!) Christmas Ham, dauphinoise potatoes and green beans with almonds. I have heard for years that this ham is an absolute MUST and quite frankly, I agree. The ham simply sits in a vat of coca cola for three ½ hours with a sliced onion and is then glazed with black treacle, mustard powder, mascavado sugar and pierced with cloves et voilà! It was moist, rich in colour and most importantly rich in flavour. Potato wise, I believe that the Nigel Slater recipe below is the best ever. The garlic is merely rubbed against the baking tray to give a hue of flavour and it is just perfect. Before I forget, I had never heard of the cooking term ‘scalding’ before. All it means (in this case), is heat the cream to almost boiling point before pouring over the sliced potatoes. Lastly, the beans! I actually forgot my almonds when I did the meal however, it’s very simple to do. Boil the green beans to al dente and drizzle with a little oil, and season. Toss in a few broken up almonds, a rolling pin and a plastic food bag work well here and serve altogether on a HOT PLATE. Hot plates keep the food warmer for longer. No sauce is needed with this dish as the ham is just perfect.

HAM CUT

POT

Finally, the dessert aka Emily’s favourite part of the meal. Everyone always has more time to appreciate the look of a sweet I find. It always feels like a mini firework display with all the ooooohhhs and ahhhhhhs that can be heard. For the dinner party, I made two desserts; chocolate mousse and mini almond cakes. The mousse was a classic Raymond Blanc recipe and does not use any cream what so ever, just lots of egg whites! This recipe is almost fool proof and delicious. The little cakes I have written about the recipe on my blog before. It was the Nigella Almond cake, divided into small cases and covered with homemade chocolate frosting and adorable little hearts. Again, this is a must do for little treats.

MOUSE

MOUSE WARS

DESSERT

Having relived that dinner party I feel quite full again. I better stop here and stretch my legs! I will be back just after NYE with cocktails a plenty, I promise. Thank you to the wonderful Grace for all her lovely photos and oh, Father Christmas for my excellent new stamp!

stamp

Love to all,

E. Wells

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