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Cooking Up Christmas

Updated: Feb 25

As we head into the festive period, the ESM team of foodies wanted to share their love for the holidays and their favourite family recipes with our customers! Its time to get inspired....and get cooking!


Sales Director Ross Emerik's Pobres Papas con Chorizo


Ingredients:

100g good quality Chorizo, sliced

2 tbsp extra virgin olive oil

300g boiled potatoes, slightly crushed

2 Rosemary sprigs

Garlic cloves, crushed in their skins (Qty depends on how garlicky you like your food!)

2 Eggs

2 Parsley sprigs, leaves picked and chopped

Smoked Paprika to taste


Method:

1) Fry the chorizo in the olive oil with the crushed potatoes, garlic and rosemary. Allow the

chorizo to form a crust before turning

2) Meanwhile, fry the eggs the way you like them. Mix the potatoes and chorizo with

the parsley and a light dusting of smoked paprika. Serve the eggs on top of the potatoes with a further dusting of smoked paprika

3) Serve for breakfast with a Black Velvet cocktail - This should sort the hangover out so you are good to go again



Project Manager Jimmy Holland's ESM-Amazing Espresso Martini


Ingredients:

Cubed ice

100ml of Vodka

50ml freshly brewed espresso coffee

50ml coffee liqueur

4 x coffee beans

Ground nutmeg


Method:

1) Put a handful of ice, the vodka, espresso and coffee liqueur into a cocktail shaker

2) Shake vigorously until the outside of the shaker feels ice cold

3) Strain into chilled martini glasses

4) Garnish each one with coffee beans and a sprinkle of nutmeg

5) Drink

6) Repeat stages 1-5 until Christmas is over


Workshop Manager Colin Floodgate's Pheasant Plucker's Pate


Ingredients:

Pheasant breasts 1/3

Chicken livers 1/3

Streaky bacon 1/3

Herbs de Provence

Port

Salt & pepper


Method:

1) Blitz all ingredients together (being generous with the herbs and port)

2) Put mixture into a loaf tin and cover with foil

3) Place the loaf tin in a water bath and cook in the oven for 1 hour at 180 deg C

4) Once cooked, remove from oven and place weights on top of the pate (leaving foil on)

5) Allow to cool and refrigerate

6) Enjoy with melba toast, onion chutney and a glass of port


Project Admin Jenny Cresswell's Baileys & Chocolate Xmas Cupcakes



Ingredients:

40g Butter (unsalted) (softened)

140g unrefined golden caster sugar

100g plain white flour

20g cocoa powder

1 1/2 tsp baking powder

1 large free range egg

50ml Baileys

80ml whole milk

FOR THE ICING:

125g Butter (unsalted) (softened)

500g icing sugar

15ml whole milk

45ml Baileys


Method:

1) Preheat the oven to 170 deg C and place mini cupcake cases in a mini cupcake or muffin tin

2) Place the butter, sugar, flour, cocoa powder and baking powder into a large bowl and using a handheld or freestanding electric mixer, slowly mix together until it resembles breadcrumbs

3) Mix together the egg, Baileys and milk in a jug then gradually add to the bowl and mix thoroughly

4) Spoon the batter into the cupcake cases until they are 2/3 full. Bake in the oven for 15 - 20 mins or until the cakes are golden brown and a skewer comes out clean

5) To make the frosting, mix together the butter and the icing sugar until it resembles breadcrumbs, then add milk and Baileys and mix on a high speed until the frosting is soft and fluffy

6) Decorate the cupcakes with frosting using either a piping bag or palette knife and finish with a dusting of cocoa powder.



Project Admin Pat Henderson's Retiring Pot Roast of Venison


Ingredients:

1.75Kg Boned venison joint

75ml oil

4 Cloves

8 black peppercorns (crushed)

250ml full-bodied red wine

115g lightly smoked streaky bacon,

2 onions, finely chopped

2 carrots, chopped

150g mushrooms, sliced

15g plain flour

250ml stock

30ml redcurrant jelly

Salt & ground black pepper


Method:

1) Put the venison in a bowl, add half the oil, the spices and wine, cover and leave in a cool

place for 24hrs, turning the meat occasionally

2) Pre-heat the oven to 160 deg C.

3) Remove the venison from the bowl and pat dry Reserve the marinade. Heat the remaining oil in a shallow pan, then brown the venison evenly and transfer to a plate

4) Stir the bacon, onions, carrots and mushrooms into the pan and cook for about 5 mins. Stir in the flour and cook for 1 - 2 mins then remove from the heat and stir in the marinade, stock, redcurrant jelly and seasoning. Return to the heat, bring to the boil, stirring, then simmer for 2-3 mins

5) Transfer the venison and sauce to a casserole dish and cover with a tight fitting lid. Cook in the oven for about 3hrs, turning from time to time, until tender


Finance Director Paul Eames' Kent After Dinner Delights


Ingredients:

Red Wine (Portuguese)

200g of Kent Hard Cheese

Jar of Kent Cheeseboard Chutney

Pack Of Kent Crisps (Oyster & Vinegar flavour)


Method:

1) Open bottle of wine before dinner, allow to breathe and avoid drinking till after dinner

2) After Christmas Dinner take piece of each ingredient and consume

3) Ensure combination of ingredients are experimented with to find your own preferred sequence and complements





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