The Good Food Show Birmingham

The photograph shows how a lady from Birmingham College of Food makes flowers from fruit. How amazing is that?


In the wine area, hosted by www.vinopolis.co.uk Oz Clarke was discussing the finer points of wine tasting with his audience.

TRADITIONAL CHRISTMAS PUDDING

I mostly like to make these in small 6 oz aluminium basins, this way you do not have to cut into a huge pudding and wonder what you are going to do with the rest of it. Also, they look prettier when you serve them. The photograph shows my puddings from last year after they have been re-heated for some 2 hours. Unfortunately, I didn't put them in an airtight container and they have dried out somewhat (but you will be glad to know I did wrap them in clingfilm and they were stored in a tin).



DELIA SMITH'S CHRISTMAS

ISBN 0563370645 – PAGE 37

Serves: 8-10 people or makes 8 individual puddings.

Skill Level: Moderately Easy.

Taste Test: A good burst of fruit and spices come through and the pudding is not too heavy.
Again, use good quality dried fruit - Waitrose own brand is excellent. Don't use fusty old spices from the back of the cupboard, always buy new for your Christmas baking. I had to leave the nuts out - its all that chomping - I just don't like it. Barley wine is an ingredient mentioned in the recipe, I have never managed to find a bottle of it and so I just use more stout (Guiness). By the way, Guiness freezes well and the remainder can be used in a stew. I never bother to cover steamed puddings with greased greaseproof paper, then foil and the usual fight with the string. Let calmness prevail - buy BacoFoil Release non-stick foil and all will be well. If you are making the large pudding, put two long pieces of folded foil crossways under the pudding basin to help you take it out of the steamer safely when it has finished cooking.

Equipment Used: Mermaid small aluminium pudding basins.

HOMEMADE CHRISTMAS MINCEMEAT

This has been made by me every year, and has never disappointed either myself or anyone who eats my mince pies etc. I listened to the Very Best of Nina Simone whilst making this – they are to me a match made in heaven (although obviously they do not bear any resemblance to each other). Why buy sweet readymade mincemeat that always boils out of the mince pies when this is so quick and easy to make.



DELIA SMITH’S CHRISTMAS

ISBN 0563370645 –PAGE 41

Makes: 6 lb (2.75 KG)

Skill Level: Easy

Taste Test: Not at all sweet and sticky, and has all the elements that make a great mincemeat.

Use good quality dried fruit – I find Waitrose own make to be the best as the fruit is fresh and plump. Peel is a difficult one, I have used the whole mixed candied peel as Delia suggests in the past, but I wasn’t particularly fond of this, maybe this is because I am not very keen on peel. Anyway, I have now found Tesco Italian chopped peel to be the best and I only use a very small amount and make the rest of the recipe up with dried fruit. Also, I don’t like chomping on nuts in my mincemeat and so I also leave these out. The mincemeat doesn’t suffer for this. Delia says it is ok to use vegetarian suet, I have tried this and find it does not affect the end result. Please do not use the lighter suet – this makes the texture of the mincemeat gluey. The mincemeat is put in the oven for a few hours to melt the suet, which in turn coats everything, and because of this you will find the mincemeat stores very well.

Equipment Used: Microplane Grater.

The Butchering of "Sir Loin"

We bought a huge piece of sirloin beef – the only meat to be knighted (that is other than a person!!). There are a few legends surrounding why it was dubbed “Sir Loin” but I know better than to print which I think is the true version. Anyway, the hubby decided to take on the role of a surgeon when presented with the task of cutting the said piece of meat into steaks and joints. Apron on, scrubs up, knife to the ready. Help!!

PARMESAN-BAKED PARSNIPS

This is one of the very best ways to cook parsnips and they go beautifully with the Sunday Roast. A great recipe to make if you have received too many parsnips in your box scheme.

DELIA SMITH’S CHRISTMAS

ISBN 0563370645 – PAGE 142

Serves: 8 people.

Skill Level: Easy

Taste Test: Parmesan cheese and parsnips is an unlikely combination of flavours but they compliment each other perfectly.

I find it is always best to put a timer on when cooking the parsnips, and not to be tempted to cook them for any longer than the 3 minutes stated, otherwise when you thaw them out/roast them, they will be overcooked. A recipe where you need to follow the method carefully. The parsnips coated in the parmesan cheese and flour mix can be frozen, and then they must be thawed out completely before roasting. The remaining parmesan and flour mix can also be frozen to use another time. This recipe is an all round winner.

Equipment Used: Bamix Hand Blender for grating the Parmesan cheese.