December 2012

Bringing Christmas to life

Gardening Tips Expert Advice Product Guides RecipesCapital Gardens

The Perfect Gravy Recipe

The perfect Roast Potatoes Recipe

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The Perfect Bellini Cocktail Recipe

The Perfect Cheesecake Recipe

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Christmas Special

Food Edition

Plants & Gardens Magazine / 3

03 THE PERFECT COCKTAILThe perfect cocktail is a matter of taste, wehave compiled the best Bellini Cocktail recipeavailable, wow your guest with this mouthwatering cocktail.

04 THE PERFECT ROAST POTATOESHow can something so simple sounding dividethe culinary world? Roast potatoes can make orbreak your Christmas meal. Use this recipe andyou will not disappoint.

05 THE PERFECT CHRISTMASBRUSSELS SPROUTSMany people loath sprouts for their bitter blandtaste. Here we show you how to ensure yoursprouts are the talk of the table.

06 THE PERFECT GRAVYGet on the good side of the family thisChristmas with our amazingly simple yet divinegravy recipe.

Content

The Perfect Bellini

Cocktail

Serves 2

● 2 ripe peaches, peeled, halved and stone removed,or the equivalent using tinned peaches in natural juice

● chilled champagne or sparkling wine● 2 chilled champagne glasses

Place the peaches in a small blender and purée untiltotally smooth. This can be done well in advance and keptin the fridge. Spoon half into the chilled champagneglasses and slowly top up with champagne, stirring asyou pour. You should ideally have one third peach puréeto two thirds champagne. Serve straight away as apre-dinner.

The Perfect Roast

Roast

● 4 tbsp goose fat or sunflower oil

● 2kg King Edward potatoes , peeled, halved if large

Heat the oven to 220C/fan 200C/gas 7. Put the fat in a solidroasting tin and put in the oven to heat up. Cook the potatoesin a large pan of boiling water for 5 minutes. Drain well, thenshake around in a colander to rough up the edges a bit. Tip thepotatoes carefully into the hot fat and turn them over so eachone is coated.

Slide back in the oven for 40 minutes or until crisp and goldenand cooked through (turn them over halfway through). Sprinklewith salt before serving.

Potatoes

The Perfect Brussels

Sprouts

● 1/2 pound sliced bacon● 1/4 cup butter● 2/3 cup pine nuts● 2 pounds Brussels sprouts, cored and shredded● 3 Spring onions, minced● 1/2 teaspoon seasoning salt● Pepper to taste

Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoonsgrease, crumble and set aside.

In the same skillet, melt butter in with reserved bacongrease over medium heat. Add pine nuts, and cook,stirring until browned. Add Brussels sprouts and greenonions to the pan, and season with seasoning salt andpepper. Cook over medium heat until sprouts are wiltedand tender, 10 to 15 minutes. Stir in crumbled bacon justbefore serving.

GravyThe Perfect

● 1 tbsp plain flour

● 600ml hot good quality beef stock, preferably homemade

1. Make the gravy in a flameproof roasting tin while the joint isresting elsewhere. Heat the tin over a medium flame and thenpour most of the fat off it, leaving about a tablespoon, as well asthe meat juices. Sprinkle over the flour and stir into the fat,scraping to loosen any bits on the bottom of the tin. Cook,stirring, for a couple of minutes, until slightly browned, beingcareful not to burn it.

2. Add a ladle of stock to the tin and stir to incorporate. Add therest of the stock, then bring to the boil, stirring. Simmer, stirringregularly, until the gravy has reached your preferred thickness,then season to taste. If you want to add any other flavourings,do so now, then heat through to serve.

Ingredients

● 200g malted milk biscuits , crushed to crumbs● 100g salted butter , melted● 5 tbsp caster sugar● 2 x 300g tubs full fat soft cheese like Philadelphia● 300ml pot double cream● 300g white chocolate , melted● 200g bar milk chocolate , melted● 2 tbsp malt or Horlicks powder● 37g bag white Maltesers

Line base and sides of a deep, 22-23cm loose-bottomedround tin with baking parchment. Mix the biscuits,melted butter and 2 tbsp of the sugar, then press intobase. Chill while you make the filling.

Divide cream cheese and cream evenly between 2bowls. Add the white chocolate to one, the milkchocolate, malt and remaining 3 tbsp sugar to the other.Beat each with an electric whisk until smooth.

Spread the milk chocolate mixture evenly in the tin.Wipe round the edge to give a smooth edge. Spoon thewhite chocolate mix over the top and gently smooth.Decorate with Maltesers and chill for at least 5 hrs untilfirm.

CheesecakeThe Perfect

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