Xmastidings, folks!

Christmas Pudding Marination

Ingredients:

• Currants – 225 gm
• Raisins and sultanas
• Mixed peel – 120 gm
• Mixed spice – 120 gm
• Self-raising flour – 170 gm
• Bread crumbs – 250 gm
• Brown sugar – 250 gm
• Butter – 250 gm
• Eggs – 3
• Spoon black treacle – 10 gm
• Gold label  – 300 gm
• Brandy and Dark Rum – 300 gm

Method:

• In a large bowl mix the ingredients in the order that they are listed above.
• After the flour, add some liquid and stir well.
• Add the eggs and the remaining liquids.
• Should the mix be too heavy, add a few extra drops of Rum.
• Cover the bowl and leave for 24 hours.
• Divide the mix into two inch moulds.
• Using baking paper, cut a circle and place on top of the mix.
• Cover well with tin foil and place in the steamer for 7 hours.
• Carefully take from the steamer, remove the foil and baking paper and turn out onto a serving plate.

Serve with brandy sauce

Rosemary Potatoes

Ingredients:

• Baby potatoes – 250 gm
• Rock Salt to taste
• Rosemary, chopped – 1 tsp
• Sour cream – 150 gm
• Olive Oil to drizzle
• Pepper –  ½ tsp
• Chopped chives/Parsley – 1 tsp
• Garlic crushed – 4-5 pods
• Bacon diced – 2 tbsp
• Method:
• Pre-heat the oven to 170° C. Wash the potatoes and scrub thoroughly to remove excess dirt and a little skin. Rub with sea salt; sprinkle coarsely ground pepper, chopped rosemary crushed garlic, diced bacon and generous amount of olive oil. Toss them and arrange them in a silver foil lined baking tray.  Bake them for 25-30 minutes or till done. Stir in chopped chives/parsley into the sour cream. Season with salt and pepper.
• Serve hot with sour cream and some more generous drizzle of Olive Oil.
• Cherry tomatoes are an excellent additive to the roasted potatoes.

Recipes courtesy executive chef Manu Chandra, Olive Beach