To celebrate the launch of Fenwick Food and Drink, chef, food writer and author Anna Barnett serves up a delicious festive-inspired menu to get you into the Christmas spirit, using ingredients from our in-house range.
To celebrate the launch of [Fenwick Food and Drink](, chef, food writer and author Anna Barnett serves up a delicious festive-inspired menu to get you into the Christmas spirit. Using ingredients from our own-label food alongside helpful tips and tricks along the way, this medley of sweet and savoury treats is sure to whet your appetite. From a dollop of [Fenwick Dorset Dark Chocolate Bar]( to a drizzle of [Fenwick Yorkshire honey](, recreate Anna’s recipes at your next dinner party, celebration or even a relaxed supper club amongst friends.
#### **Confit Duck with Fenwick Blackcurrant and Blackberry Jam, Crispy Rosemary and Sage Leaf Blinis**
_Feeds 6-8_ **Preparation Time** 10 minutes **Cooking Time** 5 minutes **Ingredients** For the blinis _100g self-raising flour_ _1 free-range egg_ _200ml full fat milk_ _sprinkle of sea salt flakes_ _freshly ground black pepper to taste_ _25g melted butter rapeseed oil for frying_ For the toppings _1 tin confit duck_ _3 legs radicchio roughly torn into bite sized portions_ _Fenwick Blackcurrant and Blackberry Jam_ _4 sprigs of rosemary_ _several sprigs of sage, leaves picked, stalks left on_ _olive oil for frying_ _orange zest_ _sea salt flakes_ _several turns of freshly ground pepper_ _drizzle of cold press rapeseed oil_ **Instructions** 1/ First, make a well in the centre of the flour, add in the egg yolk and a splash of the milk and whisk until you have a smooth paste gradually adding in the remaining milk and seasoning. Next, whisk the egg white until it begins to hold its shape. Add in the melted butter and finally fold in the egg whites. 2/ Heat a lightly greased non-stick pan, add a tablespoon of batter for each blini, leaving a little room either side. Cook for around one minute on each side over medium heat and flip, cooking until golden. Set to one side once cooked, allow to cool. 3/ Preheat the oven to 190 degrees Celsius. Place the confit duck in a roasting tin, break into bitesized pieces and roast until dark and crispy for around 10 minutes or so. 4/ On each blini, place the raddichio followed by a teaspoon of [Fenwick Blackcurrant and Blackberry Jam]( 5/ In a large frying pan add a generous glug of oil and heat over a medium to high heat. Test the oil is hot enough by adding one sage leaf to begin with. It should fizz immediately. Starting with the sage leaves, fry the herbs in batches so not to overcrowd the frying pan ensuring they fizz immediately. Allow them to cook for 20-30 seconds then remove and drain on paper towel. 6/ Repeat this process with the rosemary then once cooled take a pair of scissors and snip into small garnish sized sprigs. _Anna says, “I like to prep all my dishes up on platters, laying out everything from the fillings to the garnishes so it’s only a matter of compiling all the different elements just before serving. This works particularly well for canapés. Invest in statement serving plates that will complement your food and make it look even more fancy! Make sure you have large, airtight containers to keep your blinis in so that you can prep this a day or two before serving.”_
#### **Fenwick Festive Tea Infused Ham with Cloves, Bay and Satsuma Marmalade served with Festive Poached Pears**
_Feeds 8-10_ **Preparation Time** 20 minutes **Cooking Time** 2 hours **Ingredients** _1 gammon joint, around_ _2kg boneless_ _4 tbsp stem ginger syrup_ _3 fresh bay leaves_ _1 tsp of black peppercorns_ _½ tsp mace_ _½ tsp cloves_ _2 large strips of orange peel_ _3 pints of brewed Fenwick Festive Whole Leaf Tea_ For the roasting glaze _5 tbsp Fenwick Satsuma and Whitby Gin Marmalade_ _2 tbsp cloves_ _3 tbsp golden caster sugar_ _several turns of freshly ground black pepper_ For the poached pears _3 conference pears – not yet ripe and firm in texture – peeled and stalk left on_ _3/4 bottle of fruity red wine_ _2 generous glugs of Fenwick Blackberry and Ginger Gin Liqueur_ _large strip of orange peel_ _juice of half a lemon_ _1 star anise_ _3 peppercorns_ _100g caster sugar_ **Instructions** 1/ Begin by infusing your [Fenwick Festive Whole Leaf Tea]( for three minutes. Next place your gammon in a large saucepan and pour over the tea ensuring the tea covers the gammon entirely. 2/ Next add in the ginger syrup, bay leaves, peppercorns, mace, cloves and orange peel and slowly bring to a simmer. Any scum that gathers can be skimmed. Simmer for around an hour and half. Remove the gammon and allow to cool a little. 3/ Preheat the oven to 200 degrees Celsius. Take a sharp knife and remove the skin, leaving a 1/3 cm worth of fat beneath. Next score the fat into diamonds and cover with the [Fenwick Satsuma and Whitby Gin Marmalade](, a sprinkle of sugar and freshly ground black pepper. Take the cloves and stud each corner of the diamonds. Place in the oven for around 25-30 minutes or until you have a golden bubbling glaze. Allow to cool and serve. 4/ For the poached pears, begin by combining the red wine, [Fenwick Blackberry and Ginger Gin Liqueur](, orange peel, lemon juice, star anise, peppercorns and 100g caster sugar. Bring the liqueur almost to the boil so that the sugar melts then reduce the heat to a simmer and place in the peeled pears. Ensure that all pears are covered for an even colouring. Allow them to simmer for around 25-30 minutes then remove the pears. 5/ Increase the heat bringing the liquid to a boil and allow to reduce until syrup like (add a knob of butter for gloss) and serve alongside or poured over the pears. _Anna says, “Prep everything as much in advance as possible. You can make your glaze well in advance and freeze it. Preparing all the garnishings the day before is also a great tip."_
#### **Fenwick Yorkshire Honey and Amaretti Biscuit Ice Cream with Fenwick Christmas Coffee – Affogato Style**
_Feeds 4-6_ **Preparation time** 10 minutes **Freezing time** 5hrs, however overnight is recommended **Ingredients** _1 pint of extra thick cream or whipping cream_ _400g (or 1 tin) of condensed milk_ _170ml Fenwick Yorkshire Honey, plus extra for the finishing drizzle_ _1 heaped tsp sea salt flakes_ _8-10 amaretti biscuits, roughly crumbled_ _2 cups of brewed Fenwick Hand-roasted Christmas Coffee_ **Instructions** 1/ Begin by making your ice cream. Using an electric whisk, combine the cream until you have stiff peaks. Do this gradually for the best results. Fold in the condensed milk and ¾ of the [Fenwick Yorkshire Honey]( until it’s evenly combined then add in the salt. 2/ Break up the amaretti biscuits and scatter into the mixture and stir to combine. Pour into an airtight container and add a little extra honey. Loosely stir it into the ice cream but only a little so you can still see it. Allow to freeze until solid for round 5 hours (or overnight). 3/ Prior to serving, remove from the freezer for around 5 minutes until it has softened slightly then serve a generous scoop with a good splash of freshly brewed [Fenwick Hand-roasted Christmas Coffee]( poured over the top. Scatter a little extra amaretti biscuit and eat immediately. _Anna says, "When prepping, have dessert done and dusted so it’s just a case of placing it on the table. Don’t over complicate things. Simple quality produce will speak for itself.”_
#### **Spiced Ginger Bundt Cake**
_Makes 1 bundt cake_ **Preparation time** 10 minutes **Cooking time** 1 hour **Ingredients** _300g unsalted butter_ _50g butter to generously grease mould_ _300g black treacle_ _450g dark muscovado sugar_ _8 balls of stem ginger, finely diced_ _5 tbsp stem ginger syrup_ _3 large free-range eggs, beaten_ _300g plain flour_ _1.5 tsp bicarbonate soda_ _1 tbs ground ginger_ _1 heaped tsp cinnamon_ _1tsp mace or nutmeg_ _300ml natural yogurt_ For the salted dark chocolate sauce _70g Fenwick Dorset Dark Chocolate, broken up into small pieces_ _140ml double cream_ _20g butter_ _Fenwick Milk Drinking Chocolate Flakes for garnish_ _sprinkle of sea salt flakes_ **Instructions** 1/ For the spiced ginger bundt cake, preheat the oven to 180 degrees Celsius. Generously grease your bundt tin and set to one side. Combine the butter, treacle and sugar over a medium to low heat cooking until the butter has melted. Remove from the heat then add in the stem ginger, stem ginger syrup and eggs. Whisk until thoroughly combined. 2/ Sift the flour, add the bicarbonate soda and add in the dried spices. Next, pour in the butter, syrup mixture and beat together with a whisk before finally adding in the yogurt. Whisk again until fully combined. 3/ Pour the mixture into the mould and bake for around one hour or until a knife comes out clean when you slice into the cake. Once it has cooled, turn out of the mould and allow to cool on a wire rack. Hold off from adding the sauce or frosting until the cake has cooled completely. 4/ For the salted dark chocolate sauce, bring a small pan of water to the boil, break up your pieces of [Fenwick Dorset Dark Chocolate]( and place in a heatproof boil over the top of the boiling water; a bain-marie, ensuring that the bowl doesn’t touch the water. Allow the chocolate to melt for two minutes then stir and remove from the heat. 5/ In another pan, combine the cream, butter and salt and heat until warm then combine with the melted chocolate, stirring until smooth and thoroughly combined. Use immediately or set to one side and gently warm when ready to use. 6/ Pour over the bundt cake and finish with a generous sprinkle of [Fenwick Milk Drinking Chocolate Flakes]( _Anna says, "I loved using the Fenwick chocolate for this cake, they're incredible. From the bars to drinking chocolate flakes, I’m hooked!"_
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