The Festive Issue: Christmas Canape’s and Hotpot Recipe
With Christmas just around the corner what better time to let you hair down, celebrate and indulge in some culinary favourites. For the Festive Style Guide we at Kalm Kitchen were keen to demonstrate how chic festive canapés can be incorporated into your wedding breakfast. With hints of green and red these canapés give a subtle nod to the time of year without overtly screaming Christmas.
Sticking to a colour palette of deep reds and green, and incorporating fresh Cranberries and sprigs of Rosemary is a quick and easy way of styling your canapés with a festive twist. Our favourites seen here include; Orange and rosemary glazed duck skewers, Beetroot rosti with goats cheese whip and truffle honey and finally a very simple but always popular cherry tomato and basil tatin.
For your reception drinks why not consider some festive favourites such as traditional mulled wine, hot spiced apple cider or a red wine & sherry punch, all easy to prepare in large quantities and serve from glass jar dispensers.
Lancashire hotpot is a firm favourite here at Kalm Kitchen, such a warm and hearty dish to banish the winter chill. We created mini portions to show how this dish can be served as an alternative to canapés – ideal for serving to guests bustled in from the cold and perfect for soaking up some of the free flowing bubbly!
Follow our handy and easy‐to‐use recipe below to rustle up your very own hotpot this Christmas!
100g dripping or butter
900g stewing lamb, cut into large chunks
3 lamb kidneys, sliced with fat removed
2 medium onions, chopped
4 carrots, peeled & sliced
25g plain flower
2 tsp Worcestershire sauce
500ml lamb or chicken stock
2 bay leaves
900g potatoes, peeled and sliced
Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of minutes, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1 1/2 hours until the potatoes are cooked.
Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 minutes until brown.