Traditional Celebration Trifle

There are some things not to be messed with. Part of their pleasure is the tradition and nostalgia, and this is never truer than when we're talking about the classic English Trifle, which is one of the few times I'm an advocate of cutting the same culinary corners my mother, mother's mother and mother's mother's mother also used.

There's only one tiny modern modification that I've added, and that's the addition of a couple of spoonfuls of Chambord, a black raspberry liquor which I use instead of sherry.

This is one of our family's favourite puddings. There's something incredibly nurturing and celebratory about the combination of smooth creamy custard, and punchy raspberry jelly, and everything is better with cream. When our daughter had severe chicken pox and could barely swallow, her sad-eye request was for mummy's trifle. The girl lived off it for almost four days, and was the only time she smiled. That's the power of trifle. It's literally happiness in a bowl.

Traditionally, trifle is served on Boxing Day, New Year's Eve or any other family celebration day, such as birthdays, but honestly, if the weather is grey and you've got an afternoon to kill, most of the ingredients can be in permanent store aside from cream and milk, and it's the perfect mood enhancer.

Enjoy x


SERVES 10
COST £  (approx £8 - less than £1 a head)

INGREDIENTS: 

Trifle Sponges
Tin of raspberries in syrup (In this very rare case, tinned work better than fresh)
Raspberry Jelly squares
3/4 pint of boiling water
2tbsp of Chambord liquor
2.5tbsp of Birds Custard Powder
1 pint of milk
2tbsp of sugar
1.5 pints of Double cream, whipped until very stiff.
Sprinkles to decorate.

NOTE about the Bowl: kitsch vintage is best. Cut glass is transformed in candlelight, adding to the showgirl nature of this dish. If you haven't had a heavy crystal bowl passed down to you, then they are very often available at charity shops, car boots, and flea markets for just a few pounds. We use Jonathan's granny's bowl, and the sentimentality adds an extra layer of sweetness.


METHOD
1) layer the bottom of a heavy glass bowl with trifle sponges. Spoon out the tinned raspberries over the sponge and a couple of spoons of syrup over the sponge.
2) Make the jelly according to instructions, except reduce the amount of water slightly to ensure a good firm set. I use 3/4 of a pint rather than the recommended pint. Allow to cool slightly before pouring over the sponge mix. Set in the fridge until firm.
3) Whilst the jelly is setting, make the custard, according to the directions but instead of using 2tbsp to a pint of warm milk, use 2.5tbsp to ensure that it sets. When the custard is is thick enough to see spoon tracks, set aside in the pan, covering the top with clingfilm  (pressed against the custard) to stop a skin forming. Allow to cool. If time is short, place the custard in a bowl and then place the bowl on top of a bowl of ice, stirring continuously for about 5-7 minutes to take the heat out.
4) When the jelly is set and the custard is cool (but not cold enough to set) pour over the jelly base and return to fridge, where it can sit for about 2 hours.
5) Whip double cream until is is stiff and then spoon over the trifle, smoothing it.
6) Go crazy on the sprinkles.

SERVE with either a glass of Chamord and sparkling wine, or a glass of ice wine.

The ultimate mouth party: Spicy chickpea cakes with Red onion and coriander Salad

Throw a party for your mouth and embrace
Meat Free Monday in style. Perfect
pick you up for a cold and gloomy day
as it has tastes of summer. Don't stomp
on the citrus element of this dish. It's the
ingredient that makes it. 

Okay, so I have fallen in love. If you are people who love BIG flavours then these moreish little chickpea cakes are for you. They are fabulous for entertaining on a big scale because you can just multiple the quantities and batch cook them.

There is a definite nod to Indian cuisine and I went quite heavy on the green and red chilli because I like it spicy.

This recipe is an adaptation of Delia Smith's Chickpea Cakes in her fabulous book Vegetarian Collection (A book I can't recommend highly enough).

I've stripped down the rather long methodology and tweeked a few ingredients due to my own stock cupboard staples and the result is divine.

LEVEL: EASY
COST: SUPER CHEAP (approx)  £1 per person
TIME: 30-40minutes all in.

SERVE on top of a big salad platter. I added avocado to the salad just to balance out with the heat of the chick pea cakes.

INGREDIENTS: (Serves 3 as a main or 6 as a starter) Makes about 12 cakes.

1 Tin of chickpeas
1 finely diced medium onion
1 red onion
1 bunch of coriander
1 tbsp of low fat mayonnaise.
1 egg
1 lemon
cup of flour.
2 medium garlic cloves
1/2 a green chilli
1tbsp fennel seeds
1/2 tbsp caraway seeds
1tbsp turmeric
pinch of dried red chilli flakes

METHOD

The smell that will fill your
house is amazing and will
make you feel instantly
uplifted. 

1. First thinly slice the red onion. Place in a nice serving bowl. Roughly chop half the bunch of coriander (approx 10-15 stalks) and then squeeze the juice of half a juicy lemon (1 full not so juicy lemon) and let sit whilst you prepare the rest of the meal. 

2. Place the caraway and fennel seeds in a heavy based frying pan. Warm and then add the diced white onion and cook until softening down and taking colour.

3. Add the garlic, turmeric and chopped green chilli. Stir for a couple of minutes.

Don't over blitz your chickpeas.
You want them to still hold some
structure and texture. 

4. Meanwhile: Using a blender, pulse the chickpeas and about 15 stalks of the coriander until they are broken down but retain some texture.

5. Add this to the frying pan with the onion mixture and give a good stir. Squeeze in the juice of half a juicy lemon. Transfer to a mixing bowl.

6. Add the mayonnaise and stir thoroughly.

7. Taking a table spoon, heap the mixture and then work in your hands until it becomes a small ball. Dust it in flour and then using a pastry brush, brush with beaten egg.

Would make a great buffet
party dish, too. 

8.
Fry off in batches until it takes a golden colour. Place on a baking tray in the oven for 10 -15 minutes whilst you prepare the salad.

Serve on one big platter and get folks to dip in.

TIP: They would be nice served with a pot of lemon mayo or a yogurt and mint raita. We served ours with a mango and apricot chutney we had lurking in the back of the cupboard (part of some random hamper we got at christmas LOL)