A Happy New Year to one and all!!! As you can tell I am desperately clinging on to the last days of my holiday and with that I give you two recipes that use up all (or at least some of) those leftovers. I’ve had ten days of eating, cooking and indulging heaven and now that I finally feel back to myself I have to return up North to complete my panto tour:( For now though I remain cheerful and am relishing in being able to bust out a few more recipes before my departure tomorrow.
We are currently gorging on the most superb banana bread and last night seen us having a very late evening (try 10pm) feast of chestnut, mushroom tart, potato dauphinoise and roasted veg followed by my own creation; the magnificent Mont Blanc cheesecake, which features one of my all time favourite festive ingredients, sweetened chestnut puree – yu-um!
Back to the recipes at hand, that delightful slaw and fizz. I must admit to not being a huge coleslaw fan, well, not the mayo doused slop kind. For me slaw has to taste fresh, crunchy and should definitely not be masked in a thick coating of anything. This is why the dressing is so important and yet so versatile. You’ll notice I’ve included some juice from the jalapeno jar in this particular dressing but that is only because I was serving it in a Mexican style wrap. You could include whatever flavoured vinegar you wish but just make sure you shake that jar long enough so the dressing emulsifies and turns in a silky smooth sauce.
Christmas and the Holidays would be nothing without a good cocktail and whilst I was very happy to be sipping on Nigella’s Poinsettia on Christmas Day I discovered this combo worked even better. We’ve been indulging on them for several nights and they are the perfect pre(and post!)-dinner drink. Mind you, they are pretty potent and a little too easy to drink so go easy.
I am so excited about 2011 and have so many plans for PeaSoupEats. After I get over this six week hump it’ll be onwards and upwards – I am busting to spread that Vegan love! I may have said this before (but then again I do have a habit of repeating myself) but in all seriousness, watch this space……
1/2 red cabbage
8-10 brussel sprouts
1 large carrot
1 red onion
1 heaped tablespoon dijon mustard
juice 1/2 lemon
1 tbsp jalapeno juice (from a jar)
1 tsp red wine vinegar
5 tbsp olive oil (or whatever you have to hand)
generous pinch of sugar
salt and pepper
Finely slice the red cabbage, brussel sprouts and red onion. Peel and grate the carrot. Transfer all the ingredients to a large bowl and give it a thorough stir.
Put all the dressing ingredients in an empty jam jar. Shake vigorously until it emulsifies. Taste and adjust to own preference – you may want to season further or add a little more sugar for sweetness etc.
Pour the dressing over the slaw and mix ensuring every strand is coated in the dressing.
Wash it all down with some….
prossecco (or any sparkling wine)
For each glass combine 1 part cointreau with 1 part vodka, 3 parts prossecco, 2 parts ginger ale and 2 parts (or the rest) pomegranate juice.
It tastes so much better if everything has been suitably chilled beforehand.