Scotch cakes with hot-smoked salmon, crispy sprouts, avocado and egg makes an amazing festive indulgence.

Scotch  Cakes

Cooking shredded brussels until they’re crispy will convert even the wariest of sprout-eaters

Scotch cakes

•Preparation time:10 minutes
•Cooking time:15 minutes
•Total time:25 minutes

Serves: 4

Ingredients

100g self-raising flour
25g caster sugar
½ tsp fine sea salt
40ml whole milk
6 eggs, 2 beaten
3 tbsp extra virgin olive oil, plus a little extra for drizzling
200g Brussels sprouts, outer leaves discarded and thinly sliced
2 garlic cloves, crushed
2 tsp unsalted butter
1 avocado, halved and sliced
160g hot-smoked salmon, flaked
4 tbsp Greek yogurt
Small handful flat leaf parsley leaves

Method

1. Put the flour, sugar and salt in a bowl. Whisk in the milk and 2 beaten eggs to make a smooth batter; set aside. Place a large non-stick pan over a high heat and add 2 tbsp olive oil. Once hot, add the sliced sprouts and stir-fry for 4 minutes, until golden and crispy. Add the garlic and fry for a further 30 seconds, stirring all the time. Remove from the heat, transfer to on a warm plate, season and set aside.

2. Wipe out the pan with kitchen paper and add 1 tsp butter. When it sizzles, add 1 heaped tbsp batter for each scotch cake, making sure you don’t overcrowd the pan. Cook for about 2 minutes until bubbles appear on the surface and the base is golden, then flip over and fry for another minute until cooked through. Remove and keep warm in a low oven while you cook the rest of the scotch cakes in the remaining butter. You should end up with about 16.

3 Wipe out the pan again, heat the remaining 1 tbsp oil and fry the eggs to your liking. Divide the scotch cakes between 4 warmed plates, top with the eggs, sprouts, avocado, salmon and a spoonful of yogurt. Scatter over the parsley leaves and drizzle with a little more extra virgin olive oil. Serve immediately with a dash of chilli sauce, if liked.

Mulled cider might be a new concept to you but I have a recipe that I really would urge you to try this Christmas.

Mulled Cider

Mulled pear cider

Serves 12.

 

  • 2L Waitrose pear cider
  • Juice of 6 clementines
  • 500ml pomegranate juice
  • 400ml dark rum
  • 100ml sugar syrup
  • 2 tbsp honey
  • 3 star anise
  • 1 tbsp whole cloves
  • 1 tbsp caster sugar
  • Fresh mint to serve

 

Bring all the ingredients to the boil in a saucepan. Turn down the heat and simmer for 40 minutes. Ladle into glasses, garnish with fresh mint leaves and slices of caramelised clementine.

Check out more festive drinks ideas and add a little sparkle to Christmas.

If you are looking for a mulled gin recipe to spice up your Christmas, try Mulled sloe gin with toffee

Mulled Gin

Mulled gin recipe

Serves 8.

• 1L apple juice
• Juice of 4 lemons
• 2 cinnamon sticks, plus extra to garnish
• 2-3 Waitrose dairy toffees
• 6 dashes Angostura Bitters
• 2 oranges, halved and sliced
• 300ml sloe gin
• Cranberries to garnish

How to make

Combine the apple juice lemon juice, cinnamon sticks, toffees and Angostura Bitters in a large saucepan. Gently simmer for 15 minutes. Remove from the heat. Add the orange slices and sloe gin. Garnish with cranberries and cinnamon sticks.

So who will be giving this mulled gin recipe a try this festive season?

I really fancy serving up this mulled apple and ginger recipe over Christmas.

Mulled Apple

Serves 12.

• 2L cloudy apple juice
• 2 thumb-sized pieces of ginger, sliced into thin strips
• 2 ripe pears, sliced
• 2 cinnamon sticks
• 4 juniper berries
• 3 tbsp Demerara sugar
• Juice of 4 limes, zest of 2, plus extra limes to garnish

Put all the ingredients except one of the pears in a large saucepan. Simmer until the sugar dissolves. Ladle into glasses, garnish with the remaining sliced pear, lime slices and extra lime zest.

What festive drinks will you be serving up this Christmas?

My Random Musings

Love the sharing aspect of this Tear and share mince pie recipe because at this time of year we come together with family and friends for loads of love and sharing.

Tear And Share Mince Pie Recipe

Tear and share mince pie recipe

Perfect to share with family and friends, our generous open mince pie is made up of lots of individual pies so there’s one for everyone.

• Preparation time:15 minutes, plus 30 minutes chilling
• Cooking time:40 minutes
• Total time:1 hour 25 minutes, including chilling
• Makes: 1 large pie that divides into 15

Ingredients

• 200g plain flour
• 100g butter, chilled and diced, plus extra for greasing
• Finely grated zest of 1 large orange
• 410g jar mincemeat
• Icing sugar, to dust

Method

1. Preheat the oven to 200°C, gas mark 6. Grease a 20cm x 4.5cm round loose-bottomed tin.
2. Place the flour, butter and zest in a food processor and blend until the mixture resembles fine breadcrumbs. Gradually add 2-4 tablespoons of very cold water, pulsing lightly between each addition until the mixture forms a ball. You may not need all the water. Wrap the pastry in clingfilm and chill for 30 minutes.
3. Roll the pastry out on a lightly floured surface to a thickness of a £1 coin, always rolling the pastry in one direction to prevent over-stretching it. Using a 9-10cm cutter, stamp out 15 circles, re-rolling the pastry if necessary.
4. Spoon a generous teaspoonful of mincemeat into the centre of each pastry circle. Gather up the edges with the thumb and forefinger of each hand to make a small open square. Repeat with the other circles, fitting each one snugly into the prepared tin until the tin is full.
5. Bake for 20 minutes then reduce the temperature to 180°C, gas mark 4 and cook for a further 20 minutes. Remove from the oven and leave to cool slightly. Turn out onto a serving plate. Dust with icing sugar and serve with Cointreau infused cream.

Cook’s tips

If you do not have a food processor or prefer to make pastry by hand, simply rub the chilled butter into the flour, add the zest and the water and mix with a round-bladed knife until the mixture comes together into a ball
Recipe from http://Tear and share mince pie recipe

Tear And Share Mince Pie Recipe

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