If you haven’t thought about your Christmas food, it’s a good time to start. Stocking up on all those spices and ingredients that make Christmas so special.
What are the things that make Christmas special for you? for me it’s crafting all the edible gifts and making a wish as I stir up the cake mix as well as the buzz of a good festive market on a winter evening.
On Saturday 25th November, The Red Pepper team are having a Christmas stall in Newport Pagnell selling all our homemade chutneys, jams, chocolates, fruit syrups, cordials and loads more. It would be great to see you all so come and check us out. To keep up to date with all our news please follow us on Facebook.
Here is a recipe for a freeze-ahead dessert which can be served straight from the freezer.
Chocolate and Chestnut Parfait
200g milk chocolate, melted and cooled, 2x 250g sweetened chestnut puree, 100g amaretti biscuits, roughly crumbled, 2 oranges, peeled, segmented and roughly chopped, plus zest 1 orange, 450ml double cream, softly whipped, 50g dark chocolate, coarsely grated to decorate.
Rinse a 22 x 10 x 7cm deep loaf tin with cold water but don’t dry it line with clingfilm, smoothing out as many wrinkles as you can.
Stir the chocolate, chestnut puree and amaretti biscuits together, then stir through the orange and zest. Gently fold in the cream until combined, then spoon the mixture into the tin. Smooth the top and cover with cling film, freeze for 3 – 4 hours until just firm.
Take the parfait out of the freezer 20 mins before serving. To serve, dip the tin briefly in hot water, then turn out onto a serving plate and remove the cling film. Scatter over the grated chocolate and slice.
Just a little reminder to let you all know that we are still taking bookings for Christmas Parties in December and of course New Years Eve and New Years day. Go to our specials page and have a look at our menu’s.