On 03 September, 2016, three very special things happened.
The first was that I met my sister again for the first time in almost fifteen years. The second was that this happened at her wedding. The third is that one of the options for the starter at the meal was Black Pudding, Smoked Fish, and Hollandaise Sauce. Oh sweet baby Jesus!
Well I won’t bore you with how we came to be estranged for so long, and it’s not my place to share the details of her special day…. but I’m damned well sure I’m gonna share this beauty of a recipe with you!
Make sure you get a bit of everything on each forkful! The slightly sweet Hollandaise is countered perfectly by the smoke and salt of the fish, and the earthiness of the Black Pudding.
So you know me by now. For my Christmas Menu I wanted something a little bit different that would still tie in with Christmas themes…. It also just so happens that the Jalapeño Chilli plants I grew from the seeds I was given last Christmas have only just borne fruit…. and so I give you my Christmassy take on jalapeño poppers – I’ve replaced the more traditional cream cheese filling with Wensleydale with Cranberry, and wrapped in Turkey rashers, just so you can be sure that they’re definitely 100% bonafide Christmas food! A dollop of Cranberry Jelly adds the perfect sweetening touch to lighten the fire of the chillies 😀
It’s the simple things that make Christmas, right? Well, you won’t get much simpler (or tastier) than these Christmas Parcels. They’re pretty easy to make, but harder to make pretty… I’ve worked hard to make these parcels look as if they were wrapped by a three year-old (ahem).
I wanted a starter for Christmas dinner that would be different from the norm (prawn cocktail, anyone?), light enough to leave room for the courses to follow, yet still satisfying… and above all, tasty!