The weather outside remains frozen and white but it's cosy and warm in HG's kitchen and the thought of spending Christmas with loved ones makes it warmer still - so safe journey to those travelling and MERRY CHRISTMAS TO ONE AND ALL!
Holly Grove at Christmas time doesn't mean a traditional Christmas lunch; what it does mean is a Christmas table of home baked and cooked delights - all being well. I moved away from the traditional raost turkey and all the trimmings some years ago when my boys and the Handyman's children were teenagers and we couldn't guarantee who would turn up when. Add to that mix my sister and her vegetarian brood and the result is my, now much anticipated, Christmas buffet.
The core of the feast remains the same most years - people seem to like a bit of predictability - so a capon and a gammon joint, mince pies and Christmas cake, the remainder of the food varies each year. This year I'm adding two new dips - a white bean dip and an avocado and cumin dip - and some homemade parmesan biscuits.
The rest of the menu looks like this:
- roasted potato wedges
- vegetarian Christmas tart
- mushroom pate
- ginger and mustard cocktail sausages
- vegetarian 'sausage' rolls
- cheese straws
- assorted cheeses
- roasted pitta breads
- assorted nuts
- raspberry and blueberry lime drizzle cake (for those who don't like Christmas cake and even for those that do!)
- and, of course, Christmas pudding with brandy sauce
1 tsp cumin seeds, toasted and then ground
2 cloves garlic, pressed and ground with 1/2tsp salt
3tbs tahini paste
juice of 2 lemons
2 tbs olive oil
Scoop out the flesh from the avocados, clean out the skins and rinse and dry them - reserve for later. Place the avocado flesh and all the remaining ingredients in a blender and blend until smooth. Serve the dip in the avocado skins garnished with strips of red pepper - very fast and very festive!