Out and About - Winter 2021

Out & About food & drink

gluten free flour to help hold the mixture together and soya

ALLERGY-FREE FESTIVE TIPS

If someone has a dairy or gluten intolerance, or other allergy, they may feel they’re missing out on traditional festive goodies. Most supermarkets now cater for all allergies. Here are some tips on how to enjoy a full feast. Party Tips n Blinis make a great canapé. You can buy gluten and dairy-free blinis and top them with smoked salmon, avocado or roast beef and horseradish. n If you don’t have a nut allergy then a bag of nuts mixed with seeds and dried fruit are an easy healthy and tasty option. n Crisps, especially flavoured varieties, often contain gluten. Vegetable and fruit crisps are usually ok. Christmas dinner accompaniments: n Use cornflour or arrowroot to thicken the gravy. n There are plenty of gluten-free bread sauce recipes that use soya milk and dairy-free margarine. n Add a spoonful of soy spread and a little coconut milk to mashed vegetables for a creamy texture. n Shops stock plenty of gluten-free sausagemeat stuffing or adapt a favourite recipe with gluten-free bread and use soy spread if the recipe includes butter. Many sausages contain gluten so look for those labelled gluten free. Pudding time n Most supermarkets stock allergy-free Christmas puddings, but you can make your our own with gluten free breadcrumbs and

spread. If nuts are a problem, just leave them

out. n Make your own

dairy-free custard using cornflour and egg yolks to thicken the mixture, and soya milk. n Everybody loves a trifle at Christmas and free from cake bars can be used for the base, topped with fruit, dairy free custard and soy yogurt instead of cream. n Pavlovas are quick and easy to make and instead of cream use soya yogurt – its a lot healthier. It is important to be aware of potential for cross- contamination. Common culprits are: n Using the same utensils and chopping boards for ‘safe’ foods n Pans splashing allergens over uncovered food n Allergen smears, smudges and crumbs transferred onto plates and glasses from unwashed hands n Where there’s an unattended buffet table, double dipping in spreads and sauces, chocolate- smeared hands and people swigging randomly from any glass that comes to hand. Some suggestions to preparation area for the person with the allergy n Keep safe sauces and spreads away from the main buffet n Get the children to create name tags or stickers for everyone’s glasses and plates. avoid the risks: n Make a separate

Cook-ahead glazed gammon

is just covered. Bring to the boil, skim the surface to remove any fat, reduce to a simmer, then cover and cook for 3-3½hrs or until the meat is tender. When the gammon is cooked, remove it from the pan. Heat oven to 220C/200C fan/gas 7. Carefully cut the skin off the gammon, making sure to leave a layer of fat, then lightly score the fat into diamond shapes. Place in a roasting tin lined with foil. Warm the honey, mustard and reserved 100ml ginger beer in a pan and boil until it thickens. Spoon over the fat, then stud a clove into the middle of each diamond. Bake for 20-25 mins or until the glaze has caramelised.

The gammon can be cooked and glazed up to three days ahead to serve cold. To serve hot, cook and skin three days ahead, then glaze and reheat in a hot oven to serve. 3kg mild-cure gammon 1 onion halved 3 tangerines, zest removed with a vegetable peeler 4 star anise 2 litres ginger beer For the glaze: 3 tbsp honey 2 tbsp wholegrain mustard Small handful cloves Put the gammon, onion, tangerine zest and star anise in a large pan. Pour over all but 100ml of the ginger beer and, if necessary, top up with water so the gammon

Sweet delights n Ferrero Rocher ice cream cake – buy a block of vanilla ice cream and turn on to a plate. Drizzle with cold chocolate sauce then top with unwrapped Ferrero Rocher balls. n Keepashop-boughtpanettoneinthecupboard.Dressforthe buffet table by wrapping a festive napkin around it, top with cranberries and dust with icing sugar.

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