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We spoke with the Cotswold-based food company, Ross & Ross about how to cater for Christmas parties. Here are their suggestions for party fare guaranteed to go down a storm.

Dinner party

At Ross & Ross Food we love the tradition of Christmas. Our first tip would be to always use locally sourced, fresh produce for Christmas day. It’s a special day, so you deserve the best. If possible, use the local butcher, not only will you be supporting the British farming industry but your gammon, bacon and pigs in blankets will undoubtedly taste better. Free range Turkeys are the far more ethical choice and fresh seasonal vegetables are compulsory trimmings!

If you’re cooking Christmas Dinner for a large party, we advise having a simple starter such as Smoked Salmon or Chicken Liver Pate and prepare the vegetables the night before. It saves so much time and limits the amount of ‘chefs’ in the kitchen to help keep things as stress free as possible! Carrots & Parsnips can be pre-roasted and Green Vegetables can be blanched, refreshed in cold water and reheated on the day. Potatoes can be par-boiled, covered in Goose Fat and then roasted on the day.

Chicken parfait

Take a look at our Pate recipe below and treat your family this Christmas!

Merry Christmas from all at Ross & Ross Food

Chicken liver pate recipe:

Ingredients: Makes 2 dishes

  • 1kg Chicken Livers
  • 600g Butter
  • 8 Eggs
  • 100ml Brandy
  • 150ml Maderia
  • 150ml Port
  • 120g Shallots
  • 2g Thyme
  • 12g Garlic
  • 5g Salt
  • 250g Butter for sealing
  • 400ml Milk

Instructions:

The Day before

  1. Trim the livers and check for quality
  2. Place into fresh milk in a clean bowl, cover, label and refrigerate overnight
  3. Clarify the butter by placing in a pan, heat until boiling, then turn down to a simmer
  4. Skim off the fat until the butter is clear and then strain into a clean container
  5. Place in the Fridge overnight

The Day of making the product                                   

  1. Melt the butter in a pan and set aside
  2. Finely chop shallots
  3. Place the port, brandy and madeira in a clean pan with the thyme, shallots, garlic and salt
  4. Cook over a medium to high heat until reduced by a third then set aside. This should take approx. 10 minutes
  5. Take the livers out of the fridge and drain through a colander and discard the milk.
  6. Once the shallot reduction has cooled add livers
  7. Blitz until smooth using a hand blender. Gradually add the eggs one by one whilst still blitzing.
  8. Gradually add the melted butter until all mixed and then set aside
  9. Pass the liver mixture through a fine sieve into a clean BOWL
  10. Pour the liver mixture into small Kilner Jars until each jar has 90g of mixture in.
  11. Place the jars into a water bath so the water comes halfway up the jar, cover the top with greaseproof paper
  12. Bake for 25 minutes at 130°c.
  13. Test with a temperature probe to check for correct temperature of 75°c.            
  14. If not at the correct temperature then return to the oven for 10 minutes and repeat process
  15. Take the clarified butter from the fridge and re heat in a pan
  16. Test with a temperature probe to check for correct temperature of 75°c.                        
  17. Once the parfait is at correct temperature, remove from oven
  18. Place on scales and pour clarified butter over the parfait until the desired weight of 100g is reached
  19. Seal with sterilised lid and place into the fridge

As a vegetarian alternative to the Pate, we recommend creating your own Falafels. These are incredible easy to construct, much like the Pate, and the result is packed full of enticing flavours. You can make the mix the night before and cook just before serving, which should take no time at all. To accompany the Falafels, we favour a Harrisa dip which compliments the traditional of the Falafels exceptionally well. The best part about this dip is how efficient it is. Have a look at the Falafel and Harrisa dip recipes below!

Falafels recipe:

  • – 200g dried, split & peeled Broad Beans
  • – 100g Chick Peas
  • – 1.5tsp Bicarb
  • – 5 large Garlic Cloves
  • – 1 medium Onion (peeled & quartered)
  • – 1 small Leek (washed, trimmed & cut into 2 or 3)
  • – 1/4 bunch Coriander
  • – 1tsp Ground Cumin
  • – 1tsp Ground All Spice
  • – 1/4tsp Ground Black Pepper
  • – 1/8tsp Cayenne
  • – Salt to taste

Method:

  1. Soak Beans & Chick Peas separately in 3 times their volume of Water.
  2. Add 1tsp Bicarb to Beans & 1/3 to Chick Peas – soak overnight.
  3. Skin the Chick Peas.
  4. Rinse Peas & Beans under cold water – blend with remaining ingredients.
  5. Rest for 30 mins.
  6. Form quennels & deep fry at 180C until golden brown.

Harrisa recipe:

  • – 1tsp Tomato Puree
  • – 1tsp Ground Coriander
  • – Pinch Saffron strands
  • – 1 Red Pepper (roasted & skinned)
  • – 2 Red Chillies
  • – Salt
  • – Cayenne Pepper
  • – 200 ml yogurt

Method:

  1. Blitz the Tomato Puree, Ground Coriander, Saffron, Red Pepper, Red Chillies, Salt and Cayenne Pepper together.
  2. Once blended, blitz with the Yogurt.

 

 

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