Features

Recipes from The Kitchen Table

The Whistler asked Stuart and Marc from the Kitchen Table at the Seven Dials to share some recipes with our readers…

For this, the Christmas edition of The Whistler, we give you a few recipes that can be given as little Christmas gifts or something that will liven up your cheese board or the inevitable left over cold cuts.

SWEET & SOUR PICKLED FIGS
500g dried figs
1 cup of red wine vinegar
4 cloves
1/2 cinnamon stick
3 tablespoons of sugar
3 tablespoons of water

In a saucepan bring the vinegar, sugar, water, cloves and cinnamon to the boil.
Pour it all over the figs and leave to steep.
When cool, spoon the figs into jars, then top up with pickling liquid.
This is best left for at least a few days to allow the flavours to develop. It’s good with terrines, patés, hams and cheeses and the same recipe works with other dried fruits such as apricots and dates.

APPLE AND DATE CHUTNEY
500g chopped dates
4 apples (Cox or Braeburn), peeled and chopped
1 largish onion diced
Cup of wine vinegar (red or white)
Cup of water
1 bay leaf
4 cloves
1 stick of cinnamon
1 tablespoon of curry powder
400g of sugar

Place everything in a pan with a sturdy bottom and bring to the boil. Then simmer very gently until all the liquid has evaporated.
This chutney keeps well and goes with meats, and especially well with cheeses.

ZIMTSTERNE
Cinnamon Stars

3 egg whites
250g icing sugar
250g ground almonds
2tsp cinnamon
Zest of 1 lemon

Cinnamon Stars
Beat egg whites into stiff peaks.
Gradually add the icing sugar until combined.
Reserve 4 tbsp of this mix to glaze the stars later.
Mix in the almonds, cinnamon and lemon zest.
Gently knead the mix and roll out to 1cm thick on a floured work surface.
Cut with a star shaped cookie cutter and place on a lined baking tray.
Brush the stars with the reserved glaze and bake for 20 minutes at 300°F/150°C

Merry Christmas from Marc and Stuart

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