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Christmas Dinner Made Easy with Spice Drops®

It’s all about timings when it comes to cooking the perfect Christmas dinner, so if there is anything that can help to control the process surely it makes sense to take advantage.  Spice Drops® could be exactly the little helper we all need, saving time on preparation while guaranteeing excellent results every time.

 

Spice Drops® are a unique range of 36 highly concentrated, natural extracts of herbs, spices, fruits and flowers which can transform a recipe with authentic taste and aroma using just a couple of drops.  They contain no artificial colourings, flavourings or preservatives and no added salt or sugar; they’re gluten free and suitable for vegetarian and vegan diets.  They’re fantastic in savoury dishes such as curries, stir fries or risottos, but also in baking, puddings & desserts and drinks from smoothies, to teas, coffees and cocktails.  Each 5ml bottle comes equipped with its own dropper to make accurate dispense easy – there’s no chopping, peeling, grinding or grating necessary just intense, delicious flavour guaranteed!  The intensity of flavour and aroma also lasts for three years unlike dried herbs or spices which lose theirs within weeks of opening.  The extraction method used retains all the natural goodness of the fresh or raw ingredient.

 

Here are some delicious recipe ideas for a traditional festive meal but with a spicy edge to give it a unique twist.

 

Total Prep Time: 5 mins

Serves 1

Ingredients

  • 30 ml gin
  • Juice of 1 lemon
  • 30 ml sugar syrup
  • 120 ml champagne
  • 1 drop of pink food colouring
  • 2 drops Rose Spice Drops®
  • Crushed ice

Method

  1. Add all the ingredients, except the champagne, in a cocktail shaker.
  2. Shake until all elements are blended.
  3. Strain and pour into a flute glass.
  4. Add the champagne and stir.

Blinis with Smoked Salmon

Salmon is a classic starter at Christmas, but these blinis combine the tanginess of lemon with the kick of ginger adding a different dimension to the fish

Total Prep time: 20 mins

Serves 20

Ingredients

Method

  1. Preheat the oven to 190°C.
  2. Warm the blinis according to the instructions on the pack. You can also warm the blinis on a griddle pan on low heat.
  3. Meanwhile, flake the smoked salmon into a bowl, mix in the crème fraiche, chopped dill and Gingerand Cumin Spice Drops®.
  4. Spoon about a teaspoonful of the mixture onto each blini, then garnish with dill, lemon zest and freshly ground black pepper.

    Chicken Roast (Tandoori Style)

    Of course, the ‘pièce de résistance’ at Christmas is the ‘bird’ be it goose, turkey or chicken.  For something different this year, try tandoori style roast chicken - it won’t disappoint!

    Total Prep Time: 20 mins

    Cooking time: 120 mins

    Serves 6-8

    Ingredients

    For the chicken

    Method

    1. Prick the chicken all over.
    2. Mix the yogurt and cream and beat it lightly to smoothen the lumps.
    3. Mix all the remaining ingredients into a smooth paste and rub the marinade generously all over the chicken skin and also under the skin where you can.
    4. Cover and refrigerate for at least 4 hours or overnight.
    5. Preheat the oven to 200°C/Gas 6.
    6. Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for the first 20 mins.
    7. Then, baste with the juices collected in the tray. This will keep the chicken moist.
    8. Reduce the temperature to 180°C/Gas 4 and cook for a further 1 hour 40 mins, basting with the juices a couple of times more.
    9. For the last 15 minutes remove the foil to brown the skin to a nice golden colour.
    10. Remove the chicken from the oven and leave in a warm place to rest for 10 minutes.

    Tip: Add 2-3 drops of the Garam Masala Spice Drops® in an atomiser with either 2 tbsps. water or 2 tbsps. oil and spray on the chicken just before serving. The lovely spicy aromas will leave everybody’s mouthwatering!

    Spiced Brussels Sprouts

    Love them or hate them no Christmas meal is complete without sprouts. This delicious spicy version will convert even the most determined

    sprout-phobic!

    Total Prep Time: 20 mins

    Serves 2

    Ingredients

    A large non-stick frying pan to stir fry

    Method

    1. Heat a large non-stick frying pan and when smoking, add 1 tbsp. of cooking oil.
    2. Add the cumin seeds and lower the heat so that they don’t burn. Add the onions and fry on low heat till lightly brown.
    3. Stir in the Brussels sprouts and add the salt, pepper, ground coriander and about 2 tbsps. of water.
    4. Cook for about 10 minutes on low flame. Stir occasionally until the Brussels sprouts are just tender but have a bit of bite, stir in all the Spice Drops® and butter, then check for seasoning.
    5. Garnish with cranberries and chopped coriander leaves (optional). Another option is to add some roasted coconut pieces as a garnish.

     

    Roasted Squash and Parsnip with Brown Butter

    Delicious roasted root vegetables with a hint of ginger make a stunning side dish for Christmas.

    Total Prep Time: 45 mins

    Serves 4-6

    Ingredients

    Method

    1. Preheat oven to 200°C
    2. Arrange the squash and parsnips in a single layer on a baking sheet.
    3. In a small saucepan, over medium heat, add the butter. Wait until the butter starts to turn a light brown colour.
    4. Remove from the heat and immediately pour half of the butter over the squash. Reserve the rest of the butter.
    5. Sprinkle the squash with the brown sugar and maple syrup and season with salt and pepper.
    6. Put the tray in the centre of the oven and bake, undisturbed, for 20 minutes.
    7. To the orange juice add the Ginger, Cinnamon, Pepper and Clove Spice Drops®. Mix well and drizzle over the vegetables.
    8. Place back in the oven for another 15 minutes.
    9. When done drizzle with the remaining butter. Transfer into a plate and serve.

     

    Cranberry Chutney

    A delicious homemade cranberry chutney perfect for the big day and for sandwiches on Boxing Day when using up the left-over roast

    Total Prep time: 65mins

    Ingredients

    Method

    1. In a large saucepan, take the cranberries, water, onion and salt and bring the mixture to boil. Reduce heat, cover the pan and let it simmer for 15 minutes or until the cranberries pop.
    2. Stir in the brown sugar. Cover and cook on low heat, for 35 to 40 minutes, or until the mixture thickens to reach the consistency of a chutney, stir continually.
    3. Once the chutney is thick, add in all the Spice Drops® and mix well.
    4. Take a sterilised jar, wiped clean to remove any moisture and pour the chutney into it. You can refrigerate until ready to use.

    Mulled Wine Trifle

    A decadent version of a classic retro dessert given a Christmas twist thanks to the festive spices

    Total Prep Time: 30 mins

    Serves 8

    Ingredients

    For the Topping

    Method

    1. Put the gelatin sheets into a bowl of cold water and leave until softened. Stir the jelly crystals into 300ml of boiling water and set aside.
    2. In a small bowl add the red wine Ginger, Cinnamon, Orangeand Clove Spice Drops® and sugar. Mix until the sugar dissolves.
    3. Squeeze the excess water out of the gelatin sheets and put the sheets into a large bowl.
    4. Add the wine mixture onto the gelatin sheets then add the jelly mixture, stir well and leave to cool.
    5. Arrange the mixed berries and the cake pieces into a large glass serving bowl and pour in enough of the cooled jelly mixture to cover about two-thirds of the bowl, leaving room for the custard and fromage frais.
    6. Chill for at least 5 hours or overnight, so that the jelly sets well. In a bowl mix the Cardamom Spice Drops®into the custard and stir well.
    7. Spoon the custard over the set jelly, then whisk together the fromage frais and Vanilla Spice Drops®and spoon on top of the custard layer.

    Scatter the edible decorations on top, before serving, to give it a festive touch

     

    Take control of Christmas this year and save precious time with Spice Drops® available from Whole Food Markets, Ocado, Amazon and www.holylama.co.uk for around £5.00 per bottle (except Saffron).

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