Posts Tagged ‘croquetas’

As much fun as the run up to Christmas is – the actual event divides us.  The stress of buying presents that outdo the ones you gave last year or the traditional family arguments has everyone bee-lining for the drinks cabinet upon arrival!  And even though you don’t need a manual to overcome the holiday blues, here is my mantra to see you through the ‘Season of Goodwill’ without needing rehabilitation.

All you need to remember is that Christmas is all about tradition.  Food tradition.  

Presents may come and go but ultimately the reunion of family and friends around a table sharing the same food is what is important.  And what stays with you when you grow-up is the familiarisation and comfort that that food tradition brought.

Our family’s food tradition at Christmas, like many other families in Gibraltar (other than the quintessential prawns, cured meats and cheeses plentiful at every Christmas table) was that on 24th December we would have roast leg of pork followed by my Granny’s trifle and on 25th December we would have roast turkey followed by Christmas pudding and custard with Grandpa’s cinnamon-induced-coughing-fits!

Boxing Day is where many families differed.  In our house, so as not to waste the good meat from Christmas Day, we would have croquettas.

A croqueta is a small breadcrumbed fried food roll containing mashed potatoes and ground meat/shellfish/fish/vegetables and mixed with bechamel sauce.

Again – how your family made these is another tradition.  Making a bechamel sauce would make it richer in taste and definitely more decadent but in a bid to use up Christmas roast leftovers, we would use any remaining roast potatoes (usually having to quickly boil some more) and leftover turkey.  I always remember my Mum and Grandpa processing turkey and potato leftovers in one of those 70’s/80’s stand alone beige plastic electric food grinders.  Then shaping the croquetas into sausage shaped rolls and dregging them through breadcrumbs, egg and then breadcrumbs again before frying them in oil.

croquettes

Even now, celebrating Christmas in the Uk our family tradition is kept going.  Leftover turkey and roasties are destined to be Boxing Day croquetas.  More recently I’ve been partnering these with my homemade chilli jam but ketchup is just as great!  

By the looks of it, we’re not the only family to do this, as Antony Worrall Thompson has provided a turkey and ham croqueta recipe in the Daily Mail’s Boxing Day edition. 

So remember, keeping your food traditions is what it is all about.

I hope you all had a Merry Christmas and wish you the best for the New Year.

“I’m no good at chatting up and always get rebuffed,

Enough to drive a man to drink, I don’t do no washing up”

But you will always find me in the kitchen at parties!

And that is exactly where I spent most of my Saturday.  Not just at the party but throughout the day as I prepared, cooked and presented the tasty food that I was to serve at my festive banquet.

Festive Banquetphoto 4

  • Christmas Cocktail: Pointsettia
  • Savoury Pesto Palmiers
  • Spiced Nuts
  • Cranberry and Soy Glazed cocktail sausages
  • Pigs in blankets
  • Savoury cheese twists (aka Just the blankets!)
  • Chocolate peanut butter cups
  • Cheese board with Chilli Jam
  • Charcuterie: jamón, salami, chorizo
  • Crudités and Humous
  • Olives
  • Chocolate reindeer

As with all my parties, if my guests wish to bring things to add to the table then fantastic.  The following were brought by others:

  • Chicken croquetas
  • Tuna Croquetas
  • Nigella’s Christmas Cookies

When I woke up on Saturday morning (after Friday’s hair of the dog beer that then became 5 pints and a kebab!) I thought it best to make a start with menial tasks until I was fully awake and alert to go about measuring and weighing ingredients.

Knife in hand and with several foil platters at my disposal I went about chopping the vegetable crudités and arranging them onto platters; putting the charcuterie onto platters.  Covering the platters with cling film and into the fridge.  Job done.

photo 2

photo 3

°Next job…

Chocolate peanut butter cups.

Ingredients:

  • 200g smooth peanut butter
  • 50g soft butter
  • 200g icing sugar
  • 50g soft dark brown sugarphoto 1

1st: Put all the ingredients into a food mixer and blend together until you have the consistency of coarse sand.

2nd: Then squidge a teaspoonful of this mixture into small petit four cases.  I find it easier to roll the mixture into a ball before pressing it in.  Approx 50 of these can be made.

  • 200g milk chocolate
  • 100g dark chocolate

I didn’t use milk chocolate as I don’t normally use it for cooking so I just used 300g of dark chocolate.

3rd: Melt the chocolate by whatever method you prefer and top each of the peanut butter cups with enough chocolate to cover them.

4th: Sprinkle with any decoration that takes your fancy.  I opted for green and red sugar strands (confetitos).  What can I say?  As camp as Christmas!

I put these peanut butter cups into the fridge to help set the chocolate and to get them out of the way.

The following recipes are in a previous blog titled “Nigella is for life not just for Christmas!”  click on the link to take you to these recipes.

Spiced Nuts

Cranberry and Soy Glazed cocktail sausages

I made both the spiced nuts and the cocktail sausages in advance and then put them into sealed foil containers ready to be warmed up in the evening.

A couple of hours before lift off, I made the Pigs in Blankets and Pesto Palmiers.

Savoury Pesto Palmierspesto palmiers

1st: Unroll the puff pastry onto a floured surface.

2nd: Spread the pastry with pesto from a jar.

3rd: Grate parmesan cheese to cover the pesto.

4th: Hold one end of the pastry and fold into the centre.  Repeat with the opposite side.  Fold in half and cut into thin strips.

5th: Place cut side up onto a baking sheet.  Bake at 220ºC for 15mins or until golden.

Pigs in Blankets & Just the Blankets

photo 5

1st: In a bowl put 375g Self Raising Flour, a heaped teaspoon of salt and 20g of grated Red Leicester.

2nd: In a measuring jug add 125ml of Whole Milk, 3 tablespoons of vegetable oil and an egg.  Mix together and pour the wet ingredients into the dry.

3rd: Once combined into a ball, roll out the pastry onto a floured surface.

4th: Cut the pastry into small rectangles.

5th: Roll each cocktail sausage into the blanket.  For the veggie option just leave out the sausage to create a pastry cheese twist.

6th: Egg wash each blanket and bake in the oven at 220ºC for 15mins or until golden.

As my guests arrived I started baking both the palmiers and pigs in blankets, whilst warming the spiced nuts and the cocktail sausages at the same time.

I will say one thing though: the poinsettia cocktail (1 bottle cava, 500ml of cranberry juice and 125ml of cointreau of which there were 5 bottles of cava!) was also in the kitchen.

Hence spending most of my time in the kitchen at parties!

From welcome cocktail and savoury nibbles to a sweet little something at the end, I hope I’ve been able to give you lots of ideas on how to throw a Christmas Party where your guests are impressed by your food & drink and want to be invited again next year!

Here’s to another great year in food.

Merry Christmas Everyone

Gastrorob