Looking for a fun and easy chocolate dessert recipe? Look no further than this Chocolate Fondue! Perfect for an evening soiree or fun family gathering! Dip marshmallows, biscuits or fresh fruit into the hot, melted creamy chocolate goodness. The best part – it only takes 10 minutes to make!
Jöro‘s Chef Director Luke French has created yet another stunning Christmas recipe for us. This is an impactful starter which is easily made ahead of time.
Luke chose Twisting Spirits Douglas Fir Gin to cure the wild sea trout. This gin is distilled over Douglas Fir pine needles which lend a unique, Christmassy aroma and flavour. The background flavours of the gin, grapefruit, lemon and cut grass, provide a lovely counter-balance to the oily goodness of the wild sea trout. Twisting Spirits forage for the Douglas Fir pine needles locally to their South Oxfordshire micro distillery. If you are looking for the perfect gift for gin lovers this Christmas look no further than Twisting Spirits’ Selection Gift Packs which include the Douglas Fir Gin, a Kaffir Lime & Lemongrass Gin and an Earl Grey Gin.
This recipe will help you get ahead at Christmas as it can (and should!) all be made before the day. The trout needs a few days to cure, so make sure you build time in for that and the linseed crackers can be baked and stored in an air-tight box for up to a week. If you haven’t got time to pickle your own vegetables make sure to pick up a jar of pickled vegetables to accompany the dish. Jöro’s recipe for pickled vegetables is very quick and easy, check it out here.
1 x 500/600g piece of wild sea trout, de-scaled and de-boned
1 bottle of Twisting Spirits Co. Douglas Fir Gin (available online, of course you can use any kind of gin, Douglas Fir just tastes like Christmas!)
100g sea salt
100g caster sugar
5 green juniper seeds
1 small branch of Douglas Fir (Christmas/pine tree), needles removed
1 jar pickled vegetables to serve.
Crackers
350ml water
2.5g table salt
20g potato starch
50g linseeds
15g white sesame seeds
15g black sesame seeds
20g sunflower seeds
Cooking Method
For the Trout:
Begin by scoring the skin of the trout every few centimetres but taking care not to cut into the flesh.
To cure the trout: add the salt, sugar, juniper and pine needles to the bowl of a food processor and blend to a fine powder. Pour into a bowl and add the gin liberally until a thick slurry is formed and the mixture is beautifully aromatic and boozy.
In a tray place a large but even layer of double lined cling film and then smother with an even layer of the cure mixture and then place the trout on top, followed by another layer of the cure mixture, then wrap tightly with the excess cling film and place the tray in the fridge and leave it for around 3 days, turning the fishy parcel over twice a day.
When it is ready the fish should be firm to the touch on the outside and tender throughout, to finish the preparation, carefully wash off the cure mixture under cold running water for 5 minutes, then dry well with kitchen towel, remove the skin and slice thinly and reserve in the fridge, covered.
For the Crackers:
Place the water and salt into a pan, using a handheld blender, gradually add the starch whilst blending until fully combined without lumps, if there are any lumps, pass through a fine sieve into a clean pan.
Place over a medium heat and add the seeds, stirring continuously until the mixture thickens to custard-like viscosity. Pour it onto a baking sheet lined with non-stick paper and bake in a pre-heated oven at 160C for 50-60 minutes until dry and crispy, then remove from the oven and allow to cool, break into desired sized pieces and store in an airtight container until needed.
We’ve been fortunate to have some wonderful Christmas recipes developed for us by Luke French who is the head chef and co-owner of the new Sheffield based restaurant Jöro. He was kind enough to cook them for us and let us take over the restaurant for a morning to photograph them.
This recipe for Pot Roasted Red Cabbage with Winter Spices has a lovely Christmas taste to it and the mini red cabbages used are the perfect size to fit in our Mini Cast Iron Casserole. Alternatively, you can use one large red cabbage and use a 20cm saucepan or stock pot.
This side dish is perfect for accompanying turkey at Christmas or whatever other roast you are serving on the day. The fresh orange juice in the sauce gives the cabbage a lovely kick of citrus alongside the richness of the red wine and muscovado sugar.
Serves:4-6 as a side
Prep time: No prep time
Cooking time: 30-40 minutes
Ingredients
1 red cabbage (or 4-6 mini cabbages one per person)
4 large sprigs of fresh thyme
4 cloves of garlic, peeled and crushed
375ml red wine
375ml fresh orange juice
1L dark chicken stock, reduced to 300ml
75ml red wine vinegar
3 star anise
1 cinnamon stick
100g dark muscovado sugar
1tsp cumin seeds
1tsp caraway seeds
table salt to taste
50g unsalted butter
Equipment
Knife
Stock pot or heavy based casserole large enough to fit 1 red cabbage (and if using mini cabbages 4-6 mini casserole dishes)
Knife
Ladle or spoon
Cooking Method Stew
Begin by placing a deep saucepan (that has a lid) over a gentle heat. Gently toast the spices in a medium-hot dry pan until golden and starting to release their essential oils. Add the crushed garlic, thyme and butter and gently cook until the butter begins to foam. Add the cabbage to the pan.
Turn the cabbage around in the pan so it is coated by the spiced butter, increase the heat and then deglaze with the red wine vinegar and reduce it by two thirds. Add the wine, orange juice and chicken stock.
If using mini cabbages, transfer one into each mini casserole and divide the liquid from the saucepan between them.
Place a lid on the pan (or mini casseroles if using) and put in a hot oven (200C) until the cabbage is tender and the liquid has reduced to a rich glaze (if using mini cabbages this should only take 10-15 minutes), checking every 10 minutes and basting the cabbage in the cooking liquid.
Rest the cabbage in the pan with the lid on until ready to serve, and when ready, slice the cabbage open and pour over the juices.
This parfait recipe from Jöro Restaurant is a indulgent frozen dessert which will help you get ahead when cooking for guests as it needs to be made ahead of time. It is served on a small piece of Parkin with small pieces of fresh apple. The rich and creamy parfait couples beautifully with the warm spice of the ginger in the Parkin and slight tartness of the Granny Smith apples. See the Parkin recipe here.
Parkin is a gingerbread cake often associated with Yorkshire. It is made with oatmeal, black treacle, flour, butter and, of course, ginger. It is a sweet, sticky cake and the gentle warmth of the ginger makes it perfect for a winter’s day! We would really encourage you to give Jöro’s recipe a go but if you are in a rush store bought ginger cake is an appropriate alternative.
The Sherry sauce bubbling above adds to the richness and flavour of this dessert.
Serves: 4-6 as a dessert
Prep time: 10 minutes
Cooking time: 45 minutes hands on time, 8 hours freezing time
Make the beurre noisette, melt the butter over medium-low heat in the 16cm saucepan, stirring it frequently until it browns slightly. The butter will transform, turning from melted to a toasty and nutty liquid. Set to one side to cool.
Place the sugar and glucose in the 14cm saucepan and heat to 121 C on a sugar thermometer then take off the heat and allow to cool slightly.
Place the egg yolk into the bowl of an electric mixer and using the whisk attachment whisk on full speed until pale and creamy. Slowly add the sugar syrup in a continual flow until the egg yolks have taken it all.
Add the cooled beurre noisette and whisk until fully incorporated. Stir in the mascarpone and then fold in the whipping cream. Mix well so there is no marbling of the ingredients at all, season with salt to taste (salt is optional, but will give you a beautiful salted caramel-like flavour).
Prepare a freezer-safe container by carefully lining it with cling-film, or alternatively spray with non-stick baking spray and then pour the parfait mixture in and place in the freezer until frozen solid.
Once frozen, remove from the freezer and leave to soften slightly before cutting into desired portions, then return to the freezer until you are ready to serve it.
To prepare the Sherry caramel, use either the cleaned 14cm or 16cm saucepans place the sherry and sugar into a pan and reduce by half, then chill completely.
To prepare the apples, peel them and cut into desired shapes and store in apple juice with a squeeze of lemon juice to stop them from discolouring.
When ready to serve, place the parfait over a piece of Parkin on a chilled plate, drizzle over the Pedro Ximenez caramel and scatter over the apples.
Mix the starter, honey, and salt together. Stir, then allow the starter to ferment overnight, 8-10 hours.
Rub your ProWare Pan and metal crumpet rings with a little smoked butter, then place over a medium heat. It is pretty easy to burn the bottom of the crumpets if you’re not too careful, be ready to adjust the temperature – you want the pan to be hot but not smoking hot!
Stir the bicarbonate of soda into the sourdough mixture – It will start bubbling quite quickly.
When the pan and rings are hot, carefully spoon the mixture into them, leaving a little gap at the top to allow for the crumpet mixture to rise.
When the edges are cooked, remove the crumpets from the rings and flip them over and cook for a further 2-3 minutes.
Parkin is a gingerbread cake traditionally made with oats and black treacle. It’s simple to make and is often associated with Yorkshire as well as being eaten on Guy Fawkes Night. Local Sheffield restaurant Jöro have shared their recipe for this cake with us as it’s compliments their Christmas dessert Parfait recipe perfectly, with the spice from the ginger and the creaminess from the Parfait bring out the best in each other.
Serves: 8-10
Prep time: 10 minutes
Cooking time: 40 minutes
Ingredients
875g golden syrup
125g black treacle
250g unsalted butter
250g muscovado sugar
185g oats
3 eggs
500g self raising flour
10g ground ginger
5g nutmeg
Equipment
Roasting Tin/Tray or Cake tin (35cm x 25cm)
Wooden Spoon
Bowl
Sieve
Cooking Method
Cream together the butter, syrup, treacle and sugar, then beat in the eggs.
Sieve together the flour and spices, then mix in with the oats, then combine this mixture with the rest of the ingredients well.
Line a tray and spoon in the mixture evenly.
Bake at 180C until golden, and when you pierce the centre with a knife it comes out clean, approximately 40 mins.
This is a great dish for serving at a party either ‘with drinks’ or as a starter. It can look pretty spectacular but it is so simple to prepare. Almost all the work is done ahead of time.
I do appreciate that raw fish isn’t for everyone but I love it and this is a fantastic way of showcasing the flavour and delicate texture of raw salmon. As a starter serve it with the Vodka Crème Fraîche, a smattering of baby salad leaves and some finely sliced cucumber and radish for a refreshing lift. As an appetizer it works wonderfully with the creme fraîche on a blinis! Garnish with a little parsley or dill.
We got some dirt under our fingers using our gorgeously fresh homegrown beetroot you can see above. Be sure to use a really fresh piece of salmon as well. To acknowledge Scottish Food Fortnight we bought a beautiful piece of Scottish salmon and sourced Holy Grass Vodka. Holy Grass is hand-crafted by Dunnet Bay Distillers. This is not necessarily vodka as you know it – smooth and fresh, infused with sweet Highland vapours I think I’ve found my new favourite spirit!
Written by Faye
Prep time: 15 minutes (plus 24-48 hours marinade)
Ingredients
For the salmon
1 side of salmon (skin & pin bones removed)
1 medium raw beetroot, grated (it is a good idea to wear gloves for this!)
1 tablespoon coriander seeds
1/2 tablespoon black peppercorns
2 tablespoons coarse sea salt
2 tablespoons granulated sugar
1 double shot of vodka
Zest of one lemon
For the crème fraîche
200ml crème fraîche
1 single shot of vodka
3 tablespoons horseradish
Equipment
Grater
Pestle & mortar
Zester
Cling film
Mixing bowl
Whisk
Sharp knife for slicing
Method
Place the salmon on some cling film and onto a tea towel or some kitchen roll.
Grind the coriander seeds and black peppercorns in a pestle and mortar.
Combine the spices with the beetroot, salt, sugar, vodka and lemon zest.
Spread the mixture over the top of the salmon and press down lightly.
Wrap well in cling film to keep all the juices in. You could also wrap the tea towel or the kitchen roll around the salmon so that it mops up any juices that might escape.
Place the salmon between two boards / trays and weigh down with cans or metal weights. Place the salmon into the fridge and leave for 24 – 48 hours.
Prepare the creme fraîche about an hour before serving – whisk the vodka and horseradish into the crème fraîche and chill for an hour.
Shortly before serving un-wrap the salmon and rinse of the marinade.
Slice the salmon very thinly and serve together with the crème fraiche.
This trio of Christmas vegetables is a fantastic option for your festive dinner. The vivid, jewel-like colours of the red cabbage, carrots and sprouts will make an enticing accompaniment to any center-piece. Obviously we think that the best way to serve the vegetables is in our mini pans! We put portions for two into each mini-pan and served them on wooden trays designed to be shared.
The red cabbage is sauteed in red wine vinegar. The pine nuts & sweet, juicy raisins balance against the vinegar to create a lovely ‘sweet & sour’ flavour.
We chose not to over complicate things with the carrots and the sprouts … the carrots were lightly boiled and dressed with parsley butter. The sprouts were sparingly trimmed and boiled in salted water for about 5 minutes so that they kept their vibrancy in terms of flavour, colour & crunch.
Gently toast the pine nuts in a dry pan, over a medium heat, until they just start changing colour.
Boil the red cabbage for 5 – 7 minutes. Drain & set aside.
Heat the olive oil in the saute pan and add the cabbage. Saute for 5 minutes over a medium heat.
Turn up the heat and add the raisins and the red-wine vinegar. Use the wooden spoon to scrape in any of the ingredients that have caramelised on the base of the pan.
Turn the heat down to a simmer, add the pine nuts and cover.
Allow the cabbage to cook down for 20 minutes, stirring occasionally.
This simple apple sauce is a fabulously festive condiment, perfect for serving alongside pork. It is finished with a very simple lemon twist and crumbly, dried lemon zest! It will keep in the fridge for a few days and will freeze for months so can easily be made in advance.
Written by Faye
Makes approximately: 300-500g depending on the size of your apples
Prep time: 5 minutes
Cooking time: 6 minutes
Ingredients
3 cooking apples, peeled, cored and quartered
3 tablespoons sugar (or to taste)
Juice of one lemon
Zest of one lemon
Cooking Method
Pre-heat oven to 180°C.
Place the cooking apples and sugar into a microwaveable dish with a splash of water.
Cover the dish and microwave on a high heat for 4 minutes.
Add the lemon juice to taste. If necessary, add a little more sugar.
Put the lemon zest onto an oven proof dish and dry in the oven for 2 – 3 minutes.
Crumble the zest over the top of the sauce, adding a lemon twist to garnish.
First developed by chefs at the Restaurant Hasselbacken in Stockholm, these little beauties will impress even the most discerning guest. They can be prepared the night before, just leave them to soak in the fridge overnight. The sunflower or vegetable oil will take on a high temperature for roasting, really helping to crisp the potatoes up. The fan-like cuts to the top of the potatoes gives a deliciously tempting crunch which contrasts with the fluffiness of the roast potato.
