Christmas is almost here – It’s next week in fact and I’m pretty sure I’m not the only one who is yet to put together her presents.
Normally I would run around buying all sorts of things for friends and family, but this year I have decided to put together some lovely hampers with homemade goods and I shall be doing it this weekend whilst thousands of others pack themselves up in department stores looking for the right thing.
Just think about it this way: crowds, over-heated stores, sore feet.
And then me: cosy kitchen, toasty enough to not make you feel like the turkey in the oven minus the stuffing, music of my own choice in the background and a nice glass of mulled wine to cheer me up along the way.
An obvious winner!
And if you are not sure as to what you could easily make to give away here are some quick and easy ideas for products that will keep for at least 2 months sealed and 1 month in the fridge once open.
Pulses for soups
I make my own dry soup mix fairly often and this year my friends are getting some too. Mix barley, lentils (red, green and yellow), black-eye beans and... That’s it! All the recipient will have to do is put them in a pan with water and salt and pepper to taste, let it simmer for a couple of hours and then enjoy with a dash of extra virgin olive oil and a chunk of crusty bread.
Roast peppers
Cut your peppers into quarters, de-seed them and grill skin-side up until the latter starts to look blistered.
Let them cool and peel as much as you can and place into jars with 1 bay leaf, a thyme spring and mild olive oil to cover.
Great for snacks, salads and pastas.
Red onion marmalade
For 4 1lb jars you will need to slice 1kg red onions and let them cook at a very low heat in 3 tbsp of butter, 2tsp liquid pectin, 1 cup port, 1 cup red wine, 1 bay leaf, 3tbsp brown sugar and salt to taste.
This is great to have with something like goat’s cheese or brie.
Salsa Verde
3 hard boiled eggs (yolk only), 1 big bunch parsley, 1 tbsp capers, 2 garlic cloves, Extra Virgin Olive Oil, 5 anchovy fillets, 3 hard boiled eggs (yolk only) and 3 slices of bread crust less and soaked in ½ cup red wine vinegar.
Put all the ingredients in the food processor in order and mix until it’s nice and creamy.
Do not add salt as this is added naturally by the capers and anchovies.
Put the sauce in a jar and make sure that it’s always covered by a layer of olive oil.
Let it sit for at least 48 hours before using in a sausage sandwich or to give some poached chicken or turkey leftovers a nice kick.
I’m sure everyone you would give them to will appreciate them, but if you are not feeling too confident in the kitchen or don’t have time then take a look at pre-made hampers like those by “Whisk Hampers”.
They are presented in a modern wooden box with a Perspex lid that is filled with products from small and artisan producers and as well as the traditional hamper selection they also offer a range of drink gift sets and cooking kits that make an ideal and useful gift.
Happy Holidays everyone and see you in 2010!
