Some had raisins for eyes and currant buttons on their clothes; others had eyes of cloves and legs of stick cinnamon
, and many wore hats and bonnets frosted pink and green.
INGREDIENTS 250g paneer cubes 3 tablespoons ghee/ clarified butter 2 bay leaves 1/2 stick cinnamon
2 black cardamoms 4 green cardamoms 4 - 5 whole black peppers 1 large onion, finely chopped 2 to 3 green chillies 2 tablespoons fresh ginger garlic paste 1 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon cumin powder 1 teaspoon tandoori masala 1/2 teaspoon cardamom powder Salt to taste 1 cup fresh tomato puree 1/4 cup cashew paste 1/2 cup cream Pinch of kasuri methi (dried fenugreek leaves) 6 cups cooked basmati rice 1 cup fried onions 1/2 cup fried cashews 1/2 cup chopped mint and coriander 3 tablespoons butter PREPARATION Fry the paneer cubes in ghee and set aside.
BAILEYS CINNAMON SPICE 25ml Baileys Hazelnut flavour 25ml Baileys Original 20ml Smirnoff vanilla vodka (or make your own with plain Smirnoff and 1/2 tsp of vanilla extract) 120ml milk 1 stick cinnamon
Ground cinnamon to garnish Method: Fill a jug or cocktail shaker with ice.
For the brandy parfait: 6 fresh, free-range egg yolks 175g unrefined golden caster sugar 480ml whipping cream A good splash of decent Cognac The seeds of 2 vanilla pods (keep the pods for the syrup) For the mince pie parfait: 6 fresh, free-range egg yolks 175g unrefined dark muscovado sugar 480ml whipping cream 4 mince pies, chopped into centimetre pieces For the fruit salad: 1 Apple 1 Pear 12 Agen or soft prunes 12 dried apricots 1/2 small bag dried cherries 12 whole blanched almonds 6 Medjool dates, seeds removed and halved The empty vanilla pods from the parfait recipe 100g unrefined golden caster sugar 50ml red wine 25ml port 1 stick cinnamon
Small pinch ground cloves 1 star anise Extras: 200-250g white chocolate Plastic / glass moulds/bowls Method: First, make the fruit salad.
Lorraine chef Dean Edwards has cooked up a simple meat-free dish - perfect for Vegetarian Week which starts tomorrow INGREDIENTS 300g/10oz brown basmati rice 200g/7oz chestnut mushrooms, sliced olive oil 30g/1oz unsalted butter 1 onion, chopped 2 cloves garlic 2 sprigs fresh thyme (or 1/2 tsp dried) 1 tsp cumin seeds 1 stick cinnamon
(or 1/2 tsp ground) 2 cardamom pods 750ml/25floz vegetable stock 150g/5oz baby spinach juice 1/2 lemon Coriander for garnish METHOD 1.
zucchini, chopped 1 medium onion, chopped 1 stick cinnamon
1 15 oz.
Serves six Ingredients 150ml (6fl oz) milk One pear, peeled and grated 90g (4oz) sugar Three egg yolks 25ml (1fl oz) pear brandy or brandy 220ml (7fl oz) double cream One teaspoon chocolate shavings For the cherries 250g (8oz) cherries, stoned 50g (2oz) sugar 100ml (4fl oz) balsamic vinegar Half stick cinnamon
Half a vanilla pod 20g (1oz) honey 200ml (6fl oz) red wine 12g (half an ounce) cornflour Method Add pear to the milk and boil briefly until pear is soft.
For the red cabbage Ingredients: One head of red cabbage (400-450g), two star anise, 400 ml red wine, 275 ml malt vinegar, 140 ml white wine vinegar, 140 ml balsamic vinegar, five bay leaves, 10 whole cloves, tsp whole black peppercorns, tsp whole pink peppercorns, one stick cinnamon
- snapped in half, five whole dried red chillies, 300g caster sugar, 55g coarse sea salt - for salting the cabbage.
To serve eight: 25g/1oz Splenda low cal sweetner, 600ml (1 pint) water, grated rind of 1 orange and 1 lemon, 10 cloves, 1 stick cinnamon
, grating of nutmeg, 8 cardamom pods, two bottles red wine and two spoons brandy soaked sultanas.
Add the grated rind of 1 orange and 1 lemon, 10 cloves, 1 stick cinnamon
, grating of nutmeg, 8 cardamom pods, two bottles red wine and simmer for 20 minutes.
Milk Pie 2 tablespoons flour 6 tablespoons sugar 1 cup milk 1 unbaked pie shell butter, about 1/2 stick cinnamon
1 bouquet garni, consisting of 1 teaspoon cumin seeds, 1 stick cinnamon
, 3 allspice berries, 1 clove and 2 bay leaves, tied in cheesecloth