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Bloody Mary Tomatoes, Brandy butter and Holy Pan Chestnuts

Thu 16 Dec 2010 16:51

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Stefan Gates loves to cook and Christmas is a great time of year to make lots of little treats to nibble on throughout the day.

Bloody Mary Tomatoes

Equipment

  • 1 large jar or several small jars
  • Cocktail sticks

Ingredients

  • 30 ripe cherry tomatoes (about 800g)
  • 400 ml good vodka
  • 50ml sherry (optional)
  • 1 tablespoon of Worcester sauce
  • 1 teaspon Tabasco
  • 1 teaspoon grated fresh horseradish
  • 4 fresh thyme sprigs
  • Celery salt and plain salt to serve

Method

1. Pierce each tomato five or six times with a cocktail stick and put them into a jar.

2. Top up the jar with vodka, a splash of sherry, Worcester sauce, chilli sauce, a little bit of horseradish and a few sprigs of thyme.

3. Seal the jar and leave it in a cupboard or the fridge for seven days.

4. Add celery salt and plain salt to serve.

DIY Butter (brandy butter).

Equipment

  • 3 empty Jam Jars
  • 1 large bowl
  • 1 Sieve
  • 1 tea towel

Ingredients

  • 900 ml double cream (at room temperature)
  • Fresh Crusty Bread
  • Salt

Method

1. Fill one of the jam jars halfway up with double cream and give it a really vigorous shake.

2. Once the cream has thickened and clotted, pour it into the tea towel and squeeze all of the moisture out into the bowl.

3. Open up the towel and you'll be left with butter.

Holy Pan Chestnuts

The Ultimate and classic Christmas treat.

Equipment

  • 1 small knife
  • 1 holey frying pan or a roasting tray

Ingredients

  • Chestnuts
  • Salt

Method

1. Pierce the chestnuts to let them breathe.

2. Place the chestnuts into the pan and roast them over a gas hob or an open fire for 10-20 minutes. If using a roasting tray, put them in the oven for 25 minutes.

3. When they are cooked, peel them and dip them in a little bit of salt to serve.

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