Out & About December 2017

OA food & drink

Meals in a hurry This is the planning bit we mentioned… Plan to be able to rustle these dishes up at short notice and you’ll be the Christmas star

Cook-ahead glazed gammon The gammon can be cooked and glazed up to three days ahead to serve cold. To serve hot, cook and skin three days ahead, then glaze and reheat in a hot oven to serve. 3kg mild-cure gammon 1 onion, halved 3 tangerines, zest removed with a vegetable peeler 4 star anise 2 litres ginger ale For the glaze: 3 tbsp honey 2 tbsp wholegrain mustard Small handful cloves Put the gammon, onion, tangerine zest and star anise in a large pan. Pour over all but 100ml of the ginger beer and, if necessary, top up with water so the gammon is just covered. Bring to the boil, skim the surface to remove any fat, reduce to a simmer, then cover and cook for 3-3½ hrs or until the meat is tender. When the gammon is cooked, remove it from the pan. Heat oven to 220C/200C fan/gas 7. Carefully cut the skin off the gammon, making sure to leave a layer of fat, then lightly score the fat into diamond shapes. Place in a roasting tin lined with foil. Warm the honey, mustard and reserved 100ml ginger beer in a pan and boil until it thickens. Spoon over the fat, then stud a clove into the middle of each diamond. Bake for 20-25 mins or until the glaze has caramelised

Chilli and lime prawns Keep a bag of prawns in the freezer, thaw and use for a quick dish to serve with salad and crusty bread. 1/2 kg prawns uncooked 1 tbsp oil 1 tsp chilli fresh chopped 1 tsp garlic fresh crushed Combine all ingredients in a bowl and refriger- ate for a couple of hours. Cook the prawns in a heated, oiled grill pan for a few minutes each side until cooked through. Serve with salad or salsa. Salmon with Sweet Soy Sauce Keep a side of salmon in the freezer and thaw for a spectacular meal. 1 side of salmon 5 tbsp sweet soy sauce (try buying from a specialist like See Woo in Reading) Roast the salmon in a medium oven covered in foil for about 20 minutes. Pour over sweet soy sauce (about 5tbsp for a large salmon) and reseal and return to oven for 5-10 minutes. Serve with rice and stir-fried veg. 1/2 cup basil chopped 2 tsp lime rind grated

Freezer Mince Pies Make ahead and you can cook these straight from the freezer. 500g pack sweet or dessert shortcrust pastry. Little plain flour, for dusting. About 300g/11oz mincemeat Splash of milk Roll out a little over half the pastry on a flour- dusted surface to about the thickness of a £1 coin. Stamp out circles of pastry to line the holes of a 12-hole bun tin – an 8cm cutter should be about right. Re-roll the trimmings until all 12 holes are lined. Spoon a little mincemeat into each, then roll out the remaining pastry with a little more flour. Use a 6cm fluted or plain round cutter to cut out 12 lids. Top the mincemeat with the pastry lids, push around the edges to seal, then poke 1-2 small holes into each to allow steam to escape. Wrap the whole tray well in cling film. These will keep in the freezer for up to 3 months. To cook, heat oven to 200C/180C fan/ gas 6. Remove the mince pies from the freezer and brush the top of each with a little milk. Bake for 20-22 mins or until the pastry is golden and crisp and the filling piping hot.

Make mincemeat go further Mary Berry makes her shop-bought mincemeat go further by adding some apple puree. Other ideas are freshly-grated orange zest, some chopped almonds and brandy or a handful of dried cranberries or prunes.

Abandon the kitchen

If all else fails and you need to take your guests out for dinner, here are our top three picks of places with great Christmas menus (you may have to book in advance though) The Newbury, Newbury town centre Christmas buffet table menu at £30 a head. Choose from cold charcuterie and cheese plates, or hot food like pigs in blankets and fish and chips. Desserts include Christmas pudding and lavender crème brulee. www.thenewburypub.co.uk The Carnarvon Arms, Burghclere Lunch Mon-Fri two courses £18 or three courses £21. Lunch Sat-Sun and dinner three courses £24.95. Pick from roasted butternut squash soup, or halloumi and walnut salad and more for starters, mains include English Rosé turkey with all the trimmings, beef cheeks and pork belly. Desserts include a spiced crème brulee. www.thecarnarvonarmshotel.com The Rampant Cat, Woolton Hill £21.95 for two courses, £25.95 for three. Traditional pub that’s good for families. Prawn and smoked salmon cocktail and soup for starters, turkey and trimmings, roast sirloin too for mains. And a chocolate Bailey’s mousse among desserts. www.rampantcatnewbury.co.uk

33