Christmas 2011: How to survive the party season
T3's guide to surviving the party season: Food
1. Choose the correct ice
A novelty ice cube tray won’t cut it. ensure you pick the right rocks for your beverage…
Melts slowly, causes least dilution. Best with spirits you don’t want to cut, like a good whiskey.
The halfway-house between dilution and cooling; lend to shaken or stirred drinks.
Cools the quickest but disappears the fastest. Use to water down strong cocktails.
What to use…
The Andrew James Ice Cube Maker with ice crusher makes three sizes of ice cube.
Price: £129.95, www.amazon.co.uk
2. Making the ultimate canape
Beef filled Yorkshire pudding with Horseradish butter
Preparation: 5 minutes plus 1 hour standing time
Cooking time: 30 minutes
Ingredients: 75g plain flour, two medium eggs, 125ml whole milk, seasoning, six tsp vegetable oil, 25g butter, two 180g beef rump steaks, 100g softened butter, 2tbsp horseradish sauce, 2 tbsp parsley.
Place the flour, eggs and milk into the food processor bowl at speed 2 until fully combined. Season and whisk for at least three minutes, or until smooth and frothy on the surface. Pour the batter into a jug and leave to stand at room temperature for an hour.
Place the softened butter into the food processor. Add the horseradish sauce and parsley. Process all of the ingredients at speed 3 until smooth. Spoon on to a square of greaseproof paper, roll into a sausage shape and chill in the fridge.
Preheat the oven to 220°C, gas mark 7. Divide the oil between a 12-hole Yorkshire pudding tray. Place in the oven for about ten minutes or until the oil just begins to smoke. Pour the batter into the tin. Cook for 15 minutes or until risen and golden.
Heat a griddle or frying pan. Brush the steak with oil and cook for two minutes each side for rare or four to six minutes each side for medium.
Leave to rest for five minutes before slicing thinly. Pile the steak in the Yorkshire pudding and top with slices of horseradish butter.
More: Best Home gadgets to buy
3. How to battle the hangover
Rupert Lovibond, head bartender at Hunter 486 at the Arch, London helps us beat the dreaded hangover
“Vodka is the cleanest spirit, distilled to remove flavours, congeners and impurities, so it won’t add to your hangover. Try it in the Corpse Reviver…
Ingredients: 40ml Babicka vodka, 10ml chartreuse, 20ml banana purée, one egg yolk, 10ml apple juice
Instructions: Shake, pour into a sour glass and dust with paprika. Drink fast. Na zdraví!