Food & drink
Life can be hard and challenging, so we must always treasure the joys along the way, however small Carinacontini
Recipes from Carina Contini including how to use up leftover turkey, festive mince pies with cranberry and almond and a brandy and cream drink for fireside sipping, plus Rose Murray Brown on the best dozen bottles of bubbly to see in the New Year
To our lovely readers, this will be my last column of 2020. Wow what a year. But you know what, we’re all still here. Some of us, slightly weathered but still standing. Every generation has their challenges. I hope none of you have suffered any loss for Covid or any other reason. If you have, celebrate the memories and start making new ones. Life is indeed short, and at times harder than we would hope, but we must always try and see the positive and enjoy the joys life gives, us however small.
This festive season will no doubt be a quieter affair than in previous years but the children will be home. Wonderful! Number one son included. I haven't seen him since September. I’ve missed him. Hope he’s missed me! Every moment needs to be cherished.
Last Christmas there were many things I didn't do as I thought we’d passed the stage of stockings by the fireplace, no “The Night Before Christmas” storytelling and no whisky for Santa. I didn’t even bake a Christmas cake, a baking tradition in our family for generations. Well this year we’re doing it all. We’re slowing down and we’re going to catch up with all the old ways and enjoy the time that we have not had as a family.
This year has been about survival and just getting on with it. Christmas will be about celebrating and cherishing. I’m looking forward to every minute.
We’ve also prepared a Hogmanay menu for you at Contini At Home which is available on 31 December and 1 January. It consists of haggis bonbons, steak pie and trifle. Old classics and the best Scottish tradition that we hold in our house and maybe yours too.
We’re finishing the year with you in our hearts and we hope that 2021 fulfils any loss you may have endured, but tenfold. Keep well and keep safe and most of all keep smiling.
Bombardino Freddo
There will be no skiing holiday this year. This aperitif is normally served hot but this chilled version is perfect for sipping in front of the fire. Serves 4
150g caster sugar ( reserving 2 tablespoons of sugar for the egg whites)
6 organic eggs
500ml milk
400ml double cream
350ml brandy or marsala
250ml lightly whipped cream and freshly grated nutmeg to decorate
1 Beat the egg yolks and sugar until pale and creamy. Use a hand mixer if you wish.
2 Very slowly beat in the milk and the cream and finally the brandy. Refrigerate until required.
3 Beat the egg whites until stiff. Add the sugar to form soft peaks.
4 Fold the egg whites into the chilled mixture and then serve in your fancy glasses.
5 Decorate with a little of the whipped cream and finish with a grating of fresh nutmeg.
Cranberry and almond Christmas pies
These are a variation on mince pies. The amaretto adds a lovely warm festive flavour.
Makes about 12 pies
For the filling
200g dried cranberries
100g ground almonds
½ unwaxed lemon, juice and zest
½ unwaxed orange, juice and zest
½ teaspoon ground spice
½ teaspoon ground cinnamon
½ teaspoon ground ginger
100g soft brown sugar
100g Bramley cooking apples, peeled and grated
100g unsalted butter, melted
25ml Amaretto
For the pastry
250g self- raising flour, plus extra for dusting pinch of salt
125g unsalted butter, chilled
100g caster sugar
1 egg yolk
2 tbsp ice- cold water
1 First make the pastry and refrigerate for about 30 minutes.
2 Mix all the ingredients for the filling together in a large bowl, adding the freshly grated apple at the end to stop them discolouring and then finish with the melted butter.
3 Preheat the oven to 180C/ 350F/ Gas Mark 4 and brush a shallow pie tray with melted butter.
4 Remove the pastry from the fridge and allow it to come to room temperature. Cut the pastry in half.
5 On a floured surface, roll out to about 3mm. Cut circles that are larger than the tin holes as you need to make sure the whole tin is lined with pastry and holds the filling.
6 Spoon a dessert spoonful of mixture on top.
7 Roll out the remaining pastry and use a slightly smaller cutter to cover the pies. Use an egg wash to make sure they stick. Make one slit in the top to let the air escape and brush with egg wash.
8 Bake in the pre- heated oven for 20- 25 minutes until golden.
9 Cool only for a few minutes and then gently transfer to a wire rack to cool and sprinkle with caster sugar.
Leftover turkey pasta
This is a simple and delicious way to use up leftover turkey. If you don’t have turkey, you can use chicken. Serves two
250g cooked turkey cut into pieces 200g tagliatelle
250ml double cream
1 small leek, trimmed, washed and cut into slices ( sprouts work too if you wish)
100g grated Parmigiano cheese freshly grated nutmeg
50g butter handful of cooked chestnuts too if you have them.
1 tbsp extra virgin olive oil
1 Heat the oil and butter and gently fry the leek until soft.
2 Boil the pasta in salted water until al dente.
3 Add the turkey and chestnuts and heat through.
4 Add the cream and once thickened add the Parmigiano and the nutmeg. Season to taste.
5 Drain the pasta and add to the sauce. Serve with more freshly grated Parmigiano.