Darina Allen: Take the pressure off at Christmas with these edible presents

So much pressure to buy everyone a gift and then the desperation to find something, anything, to fit the bill.

Occasionally, one does find the perfect present, but it takes time and lots of thought, something many of us don’t have much of these days.

If truth be known, many presents are useless and may well be allocated to the regifting drawer, yet one really does want it to be a true token of friendship and love. 

So, this year, how about we have fun? And it can be fun making some edible presents that folks will really be thrilled to get. 

Something that will save them time, something they might not get around to making themselves, something they will really enjoy and that will remind them of you when they eat or drink it.

So, this week, a few suggestions for the many edible treats one could choose. When I say treats, they don’t necessarily need to be sweet. 

Last Christmas, some busy young friends were absolutely thrilled to get a little selection of frozen homemade soups, a loaf of brown yeast bread and a stick of cultured Jersey butter.

Wouldn’t you too be delighted to get a pot of delicious fish and shellfish chowder or a fish pie, with a mashed potato topping or a chunky chicken and ham pie with a puff pastry crust?

It could be a few sweet sauces to drizzle over an ice cream or pancakes for an instant pudding.

Kumquats will be in season, so how about some kumquat marmalade, the most delicious of all things to slather on your breakfast toast.

As some foods become progressively less tasty, condiments of all kinds, spicy, fiery or just plain tasty become ‘must-haves’ in your pantry so a little hamper of Christmas relishes and sweet and savoury jams become even more essential.

Every bite will remind your friend of the meaningful present that you really put your heart into. Could be just a little cellophane pack of their favourite ‘cookies’ and now I’m back to my favourite theme…

Gather the family around for ‘Bake Up Sunday’, if they don’t seem enthusiastic about cooking, maybe they can wrap, make pretty labels, tie bows, maybe make packs of mulled wine spices. 

I’m on the lookout for all kinds of recycled jars, pots and baskets during the year in charity shops. I pick up all manner of glass, pottery, and clay containers and save them for Christmas. 

They can be made super-cool, even with newspaper or parchment lids and fancy twine, ribbon or tinsel and a sprig of rosemary or holly.

Here are some suggestions. 

The Chocolate Florentines come from Jane Lovett’s ‘The Get-Ahead Christmas Cook’, a new book to look out for published by Headline Publishing Group.

There are lots and lots of ideas in my ‘A Simply Delicious Christmas’, published by Gill Books, which some of you may already have.

Jane Lovett's Chocolate Florentines

No introduction needed really, other than to say these are far easier than you may think and make lovely (and impressive!) presents – who doesn’t love a florentine?

Servings

26

Course

 Baking

Ingredients

• 50g butter

• 60g demerara sugar

• 60g flaked almonds

• 30g unsalted, shelled pistachios, roughly chopped 50g dried (pitted) dates or figs, roughly chopped 50g dried cherries or cranberries (or a mixture of the two), roughly chopped

• 50g mixed candied peel

• 1 piece of stem ginger in syrup, drained and chopped (optional)

• 15g plain flour

• 1 tbsp double cream

• 150-200g dark chocolate (minimum 70 per cent cocoa solids), broken into pieces

• icing sugar, for dusting (optional)

Method

1. Preheat the oven to 180°C (160°C fan)/Gas Mark 4.

2. Line two baking sheets with baking parchment or silicone paper.

3. Melt the butter and demerara sugar together in a pan on a gentle heat. Set aside.

4. Mix all the nuts, fruit, candied peel and stem ginger (if using) together in a mixing bowl, then add the flour and stir to coat. Stir in the cream into the butter mixture, then pour this over the dry ingredient and mix well to combine.

5. Dot heaped teaspoons of the mixture onto the lined baking sheets, leaving a little space for spreading during cooking. Flatten each one with the back of a teaspoon, trying to avoid holes as best you can, then bake for 8-12 minutes or until golden brown. Leave on the baking sheets for 3-5 minutes or until firmed up, then transfer to a wire rack using a palette knife and leave to cool. Repeat to make the remainder, if necessary.

6. Melt the chocolate in a small, heatproof bowl set over a pan of simmering water, or in a microwave on high in 30-second bursts. Put a sheet of baking parchment or silicone paper under the wire rack to catch any drips of chocolate. When cold, turn the florentines over with their flat underside now uppermost.

7. With a teaspoon, a small palette knife or brush, spread a layer of melted chocolate over each florentine and leave until the chocolate is cold and set hard, around an hour or so, or chill. If you like, just before the chocolate fully sets, mark a swirly, wavy pattern with a fork. (Scrape up the excess dripped chocolate and use for something else).

8. Arrange the florentines overlapping on a plate, alternating the chocolate and fruit and nut sides uppermost, or store in an airtight container until required. A light dusting of icing sugar just before serving looks pretty too.

9. Recipe from Jane Lovett’s The Get-Ahead Christmas Cook published by Headline Publishing Group

Chilli Salt

recipe by:Darina Allen

A perfect stocking-filler for a foodie friend who likes to add a little extra oomph to everything - carry it in your handbag to perk up bland dishes…

Course

 Side

Ingredients

• 110g flaky sea salt

• 2 tbsp crushed dried chilli pepper (Jalapeno or Habanero)

• 1 tsp freshly cracked black pepper

Method

1. Mix the salt and chilli together and whizz for a couple of seconds in a food processor or a molcajete with a pestle and mortar.

2. Fill into little airtight glass containers.

Salted Caramel Sauce

recipe by:Darina Allen

Once again, salted caramel sauce is irresistible drizzled over crêpes, ice cream or bananas and keeps for weeks in a jar in the fridge. Makes three jars.

Course

 Baking

Ingredients

• 600ml (3x 200g jars)

• 450g caster sugar

• 125g unsalted whole butter (diced)

• 250ml double cream

• 10g Achill or Dingle sea salt (literally flower of the salt, the very mineral and not too salty top layer) or Maldon Sea salt.

Method

1. Put the caster sugar into a large pan over a medium heat and stir continuously until it turns into a rich caramel. You need to do this by eye but aim for a dark mahogany colour. If it is too light, the butter and cream will dilute any caramel flavour, and it will lack that slightly burnt sugar taste that makes this sauce so good.

2. When you are happy with the caramel, very carefully whisk in the cream to stop the cooking. Be really careful not to do it too quickly as the caramel has a tendency to spit. When you have whisked in the cream, add the butter bit by bit until it’s all incorporated and you have a smooth rich caramel.

3. Allow to cool to 37°C and then stir in the sea salt and mix so you get an even distribution. It is very important to allow the caramel to cool before doing this so that the salt crystals do not dissolve, and you then get that lovely crunch.

December at Ballymaloe Cookery School

Just Cook It Christmas at Ballymaloe Cookery School on December 17

Treat yourself or gift this half day course which will give a tantalising taste of the Ballymaloe Cookery School and provides inspiration for anyone eager to cook a variety of seasonal dishes with greater confidence.

Great recipes to expand your repertoire with lots of Christmas themed bread, starters, salads, dressings, mains and puddings

A variety of essential techniques you’ll use again and again

Tips for forward planning and saving time

Course elements:

• A short demonstration of the essential techniques to get you started, with your teacher sharing a wealth of knowledge through their expert tips
• A practical, fun and hands-on session in the kitchen. Ingredients are ready for you to prep and there’s plenty of support and guidance while you master the recipes, learn to make the most of your ingredients and gain a deeper learning experience
• A relaxed informal dinner where you’ll enjoy the fruits of your labour.
• Copies of all recipes are included.

Heartwarming Christmas Meals at Ballymaloe Cookery School from December 17 

Come and join us for two-and-a-half days of delicious Christmas cooking. Join us and make new friends in our demonstration and hands-on kitchens. 

Learn how to make irresistible Christmas dishes that will become new family traditions. 

Discover recipes that you can cook ahead of time so that you can enjoy time with your family, entertain friends and bring new flavours to the festive table.

A convivial lunch and copies of all recipes are included.

• ballymaloecookeryschool.ie