Easy-as edible gift
If you’re up to your ears in pre-Christmas work deadlines, end-of-year school activities and the dawning realisation that you need to find some way to occupy your children when school breaks up, DIY festive gifts may seem like the last straw.
I wish I was the sort of person who starts handstitching my own Christmas decorations in August, or who has bought all the gifts by the start of November, but I’ve come to the realisation that it’s never going to happen.
If you’re like me, you’ll hopefully be cheered by these two recipes.
They both require minimal hands-on time in the kitchen – and each makes enough so you can keep one for yourself and give one away.
Fig, chocolate and walnut ‘‘salami"
Makes 2 ‘‘salami’’ Preparation time: 20 minutes, plus chilling time Cooking time: nil
A couple of months ago I was lucky to be in southern France, eating copious amounts of duck salami studded with figs and walnuts. This sweet version is a play on those rich, dark salamis and on the traditional Christmas log.
❚ 200g dried figs, finely chopped
❚ 2 1⁄2 tablespoons brandy or rum
❚ 75g butter
❚ 150g good-quality dark chocolate
❚ 1 tablespoon golden syrup
❚ 50g walnut halves, roughly broken up
❚ 100g gingernut biscuits (eight), smashed into small pieces
❚ 1⁄4 teaspoon plain salt
❚ 1 teaspoon ground cinnamon
❚ 1⁄4 cup icing sugar
❚ String, for tying
Put the figs and brandy or rum in a small bowl. Stir well and set aside while you get everything else ready.
Put the butter, chocolate and golden syrup in a saucepan set over low heat. Stir occasionally until melted, then remove from the heat.
Add the soaked figs, walnuts, broken biscuits, salt and cinnamon. Mix well, then cover loosely and put in the fridge to firm up for about 30 minutes.
When the mixture is solid enough to handle (if it sets too firmly, leave at room temperature until it softens), divide into two.
Set each half on a piece of baking paper and use this to help you roll it into an evenly shaped log, about 15cm long. Roll tightly in the baking paper, twisting each end to keep it in place.
Repeat for the second log. Set both in the fridge for at least two hours, until very firm.
Sift the icing sugar onto another piece of baking paper or plastic wrap.
Unwrap the logs and roll them in the icing sugar to give a salami-style appearance. Tie each with string for extra authenticity, then wrap in cellophane before gifting. The salami will keep in the fridge for two weeks.
To serve, slice and serve with dessert wine or coffee.