A wild canapé you say? I should coco.

We’re just over a week before Christmas & this is definitely the time for feasting on the good stuff. This is the time of year when our pots become very useful if you’re planning on conjouring up a few canapes to delight your guests with (or to hide away from your in laws & eat in a locked room) So if you have one of our little bottles or pots in your cupboard, dust it down, and dress it up..it’s time for Forage to party.

Jam & Cheese – We have a thing for Carmarthenshire made Mouldy Mabel cheese; it’s probably the closest thing you can get to Roquefort, just Welsh (which has to be a good thing) We stock up on Mabel on a regular basis from our brilliant Abergvenny Cheesemonger Marches Deli and thanks to them we eat her all year, but at Christmas she comes into her own in a filo pastry cup, or on a buttermilk biscuit & joined with our Sloe & Crab apple jelly (which has generous flavouring of vanilla & star anise) Mabel is transformed into the fairy at the top of the tree..(of course you can use any other jelly – when we’re not eating our own, love straight up crab apple jelly)

Sprout canapes. Yes sprout canapes.

Sprouts are a bit marmite – I think too many of us have had to endure over cooked balls of death as children. But low, they can bring joy & magic at Christmastide. Sprouts are part of that wonderful cabbage / mustard family & the little raw leaves taste peppery and horseradishy – making them ideal cups for smoked fish, earthy beetroot and goats cheese. I am lucky enough to have a local smoker Black Mountains Smokery who does amazing things to trout & I simply break up little pieces of oak smoked trout & pop them into the little leaves, and then drizzle them with our Rosehip & Horseradish dipping sauce ( you could use a chilli jam from someone like The Preservation Society  instead). I promise you’ll love forget all your bad sprout moments in a mouthful.

Chorizo & chocolate

Our Damson & Chocolate sauce is rather essential in our house at Christmas. A couple of spoonfuls stirred into cream with toasted oats & a drizzle of whisky makes a pudding so indulgent it should be harder to make. Dolloped onto chorizo it makes an incredibly delicious mouthful – if you can get hold of Trealy Farms spreadable chorizo so much the better..spread the chorizo on sourdough, and adorn with the wild sauce. Ding Dong, your Christmases have all come at once. (If you don’t have our sauce you can use honey – just as delicious, just less chocolaty)

Stilton & Syrup

Christmas wouldn’t be right without Stilton. In fact it probably wouldn’t be worth having without it. We love the blue veined good stuff. Once upon a time I ate a mincepie loaded with stilton & I was forever ruined. Now I can’t get through a December day without a mouthful of stilton drizzled in our Spiced Rosehip Syrup. Laden with winter flavours, this is Christmas in a mouthful – medicine never tasted so good. (If you don’t have our syrup, and you should make an orangey syrup & infuse with a bag of mulling spices – it’ll turn you into a cocktail guru in one bottle as well)

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