Christmas Kitchens: Part 2
Dec 2020 |
posted by Tourism Portfolio
We had so many great responses from our global portfolio for Christmas recipes we had to do a part 2! Whether its a snack, drink, meal idea or special dessert - we've got you covered. Travel the world from your kitchen this year.
As you cook up a storm, don't forget to share on and tag us.
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Risgrøt from Norway
Norway is home to “Fjøsnissen” (the barn elf) a more mischievous and slightly sinister character than Santa, who was important when Norway was still a farming community. If treated well, he would help make sure that the farm prospered. If unhappy, however, he could exercise the most brutal forms of revenge. Farmers used to bring rice porridge and home-brewed beer to the barn every Christmas, a tradition that continues on Norwegian farms to this day and traditional Norwegian porridge (AKA: risgrøt) is usually served for lunch the day before Christmas. Thanks for the recipe DMC Nordic in Norway!
- 3/4 cup white medium grain rice
- 1 1/2 cup water
- 2 1/2 cups 1% milk
- 1 tablespoon butter
- 1 tablespoon honey
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- Cinnamon powder for topping
- Butter for topping
- In a medium size pot, add rice and water and bring to a boil. Lower heat to a gentle simmer, cover and leave for 10 minutes, or until all the water is absorbed.
- Add 1/3 of the milk, stir, cover and leave until the consistency thickens. Add a little more milk every time the porridge’s consistency thickens – approximately every 5-10 minutes or so. Repeat until all the milk is used, porridge is thick and rice is tender. The entire process should take 45-55 minutes.
- Add butter, honey, sugar, salt, and vanilla extract and stir well.
- Turn the heat off and serve porridge in bowls topped with a small pat of butter (optional) & a little cinnamon powder
Credit: pickledplum .com
Gluehwien in Austria
In part one of our Christmas recipes we included a French recipe for hot wine. Our Austrian DMC, IMS Vienna, also sent us their recipe for Gluehwein. Let the competition for favourite hot-wine begin! In Austria, it is perfect to warm up after a visit at the market, or generally after an energetic day on the ski slopes. According to IMS Vienna, the secret to getting a great Gluehwein is the right mixture of red wine and spices.
- 2 bottles of good-quality red wine
- 500 ml / 2 cups water
- Juice of 2 lemons
- 140 g / 2/3 cup sugar
- 6 cloves
- 2 cinnamon sticks
- 2 oranges - cut into bite-sized pieces
- orange slices for decoration
- Put all the ingredients in a pot and bring it close to boil. For additional taste, cut 2 oranges into bite-sized pieces, and add to the wine.
- Let simmer but don't boil for about 10 minutes so that the flavors can develop.
- Remove the clove and cinnamon stick before serving it into lightly pre-warmed glasses.
- Finally decorate the glasses with an orange slice.
- Preparation time in minutes: 20 Serves: approx. 7-9 cups
Cocido Madrileno in Spain
Cocido madrileño is probably one of the Spain´s national dishes. It´s usually eaten in two or three courses. Once the chickpeas, meats and vegetables have been cooked, the broth is separated and is used to make soup. This steaming broth is served as the first course. Then, the rest of the flavourful ingredients become the main dish, often in two rounds. First come the chickpeas with the vegetable and following that, the meats. Enjoy this traditional Spanish meal at home by following this cocido madrileño recipe.
Ingredients for 6 people
- 4 black pudding with onion sausages
- 4 chorizo sausages
- 400gr of veal, cut into 5cm chunks
- ¼ of chicken
- 200gr of pork fat chunk but with some meat
- 2 ham bone around 5cm
- 4 veal marrow bones around 5cm
- 200gr of fatty pork meat chunk
- 1 Kg of cabbage
- 300g of chickpeas
- 2 cloves of garlic
- 1 onion
- 1 turnip
- 1 leek
- 2 large carrots
- 4 medium potatoes
- 150g of stick noodles for the soup
- Water, enough to cover the ingredients and 5cms over
- Olive oil
- Soak the chickpeas overnight in water with a little salt. Next day, remove, drain them and set aside
- Peel the garlic, onion, carrots, turnip, leek and potatoes and set aside
- Cook veal, bones, bacon, chicken and ham in a large pot in just enough water to cover. Add salt to taste
- When the water begins to boil, remove the excess foam.
- After an hour, add the chickpeas, garlic, onion, carrots and turnip, whole
- Cook on a low flame for three hours or more, until the chickpeas are tender. Twenty minutes before the end add the halved potatoes.
- At the same time, cook the finely chopped cabbage in another pot for half an hour. Drain and gently fry it with the garlic and oil.
- Cook the chorizo and the black pudding sausages in a separate pan to that they do not stain the broth and set aside.
- Drain the stock and reserve the rest of the ingredients on a platter
- Put the stock back into the same pot and use it to cook the noodles
- Cut the cooked vegetables into big chunks and add to the meat platters
Hot Chestnut & Cocoa Soup
A very traditional Maltese dish sent from our DMC, Colours of Mlata, a hot chestnut and cocoa soup – Imbuljuta Tal-Qastan. Imbuljuta is served after Midnight Mass on Christmas and New Year’s Eve. It is the perfect recipe for those special nights when you want something hot, spicy and deliciously seasonal. This drink has that wonderful Christmasy smell to it, with the cloves, cinnamon and chocolate and orange and tangerine rinds as ingredients. And of course chestnuts! Generally it is served in mugs or small bowls and always piping hot.
- 2 cups dried peeled chestnuts
- 1 cup sugar
- 1 cup cocoa powder
- 1 cinnamon stick
- 6 cloves
- 1/2 teaspoon spice blend (cinnamon, nutmeg, cloves, etc.)
- Rind of 1 tangerine
- 1/4 cup cornstarch
- 3 tablespoons sour cream (optional)
- Wash and soak the chestnuts for at least 8 hours (okay, so maybe we won’t be drinking it tonight…).
- Drain and put the chestnuts in a pan, adding 4 cups of water, the cinnamon, cloves, cocoa powder, sugar, spice blend and tangerine rind cut in small pieces.
- Bring to a boil and simmer, until the chestnuts are tender. This should take about an hour.
- When that hour’s finally past, break the chestnuts into small pieces with a large spoon – but don’t crush them. Nothing worse than crumby imbuljuta.
- Dissolve the cornstarch in a little water and add to your mix to get that lovely viscous consistency.
- Serve hot in a cup or a bowl.
- If you really want to be fancy – add a cinnamon stick on the edge of your cup’s saucer when serving to a guest.
- Recipe & image from www.lovinmalta.com
Toblerone Cocktail from Australia
Of course we had to include some inspiration from home and what better way to celebrate the end of 2020 than with a cocktail (or two!). From Headlands Hotel, on the New South Wales South Coast, a Toblerone Cocktail - delicious! The perfect accompaniment to Christmas by the beach.
In a Martini glass with chocolate syrup ran around inside the glass
Make in cocktail shaker with ice
Add 30ml baileys + 30ml Kahlua +30ml Frangelico + 60 ml cream + dash of honey + dash of chocolate syrup shakes thoroughly
Strain mix into glass
Garnish with chocolate powder over half glass
Passionfruit & Lychee Martini from Australia
From Peterson House in the Hunter Valley, we are absolutely loving the Passionfruit and Lychee Martini - refreshing and enjoyable on a hot summers day! For Christmas you couldn’t go past an Aussie classic, with a home made pavlova or enjoy by the pool with your loved ones!
To make this martini
- In a standard cocktail shaker add the following ingredients
- 45ml Vodka
- 45ml Lychee Liqueur
- 2 tablespoons passionfruit pulp
- 1 tablespoon of sugar syrup*
- Fill shaker with ice and shake shake shake!
*To make sugar syrup - simply add boiling water to white sugar and stir until a syrup is formed
Madeira Honey Cake from Portugal
Returning again to Europe, this time to Portugal, how about a Honey Cake dessert? TERRAEVENTS Portugal tell us it is usually made with honey from local sugar cane and can be preserved and eaten even weeks after being made. Madeira Honey Cake is traditionally linked to Christmas. Usually it’s prepared on December 8, the day of Nossa Senhora da Conceição however, it can be found in shops all year round.
- 1 kg Flour
- 500 gr Sugar
- 1/4 Lard (Melted pork fat)
- 1/4 Butter
- 1 Litre of Honey
- 2 Eggs
- 1/4 Cider
- 1/4 of Almond
- 1/4 Raisins
- 1/2 Cup of milk
- 1 packet of sodium carbonate (2 tablespoons and a half)
- 500 grs whole walnuts
- 10 grams of fennel
- 10 grams of cloves of India
- 10 gr from Maranhão (a type of Clove)
- 10 gr of Axa (a type of Clove)
- 10 gr of Flower (a type of Clove)
- 10 gr of nutmeg
- Put the honey, the butter and the lard in a pan to melt. Allow to cool.
- Mix the flour, sugar, spices and soda in a bowl.
- Meanwhile, heat the milk until warm and add to the bowl to make it easier to mix. Add the eggs and stir well. Finally add the warm honey and remaining ingredients and mix them all together.
- Before baking, add the chopped nuts to the top of the cake, then place it in the oven at 180º for 35 minutes.
- Photo courtesy of foodandjourneys .net