Seedlip spreads festive cheer with delightful tips on how best to thoughtfully use Christmas leftovers…  

Seedlip teams up with Chef Chantelle Nicholson to bring you the perfect pairings for delicious and mindful alcohol-free winter cocktails 

Between Christmas and New Year, our delicious leftovers can get a little…unfestive. This year, to show the nation just how easy it is to make thoughtful and conscious choices, Seedlip have teamed up with multi-award winning and mindful Chef Chantelle Nicholson to bring you the very best mindful tips and ticks on how to reuse your post Christmas leftovers.

The partnership was formed as Seedlip are keen to show just how easy it is to celebrate delicious festive favourites whilst being thoughtful about waste, so you can be the perfect host from Christmas day itself, through to New Years Eve. Each recipe, created by Chef Chantelle pairs perfectly with the Seedlip alcohol-free cocktails and highlights the natural botanicals of each spirit. Below is the perfect guide so you have all the tools to be the perfect host this festive, hosting season. 

 

Chef Chantelle notes; “Being an advocate for conscious cooking, the pressure of Christmas day cooking can get to us all. Together, with Seedlip, I wanted to create delicious recipes with Chrisrtmas classics in mind, to show how you can really extend the festive moments with loved ones. 

 

Chef Chantelle’s top hosting tips: 

1. Try and buy only a little more than you need, so you don’t have an excessive amount of leftovers. 

2. Plan ahead! Have a few recipes/meal plans up your sleeve for what leftovers you may have

3. Use turkey bones to make a delicious stock, which you can then freeze in small portions and add to soups or sauces as needed. Just pop the bones into a saucepan and cover with water. Simmer for a couple of hours then strain off.

4. Potato & parsnip peels can be coated in a little oil then roast in the oven to make delicious crisps, just make sure you scrub them well before peeling. 

5. Ensure you have space in your fridge, and freezer, for leftovers, and enough containers to hand.

6. Freeze your garnishes! Pre-slice and freeze your garnishes, from orange to lemon, so you can garnish your Seedlip cocktail without any waste.

 

Chef Chantelle’s Recipes – Paired Perfect With Seedlip Winter Cocktails  

 

 

Espresso Martino Cocktail: Trifle semifreddo:

Chantelle notes; “This is a perfect pudding combo – the creaminess of the trifle is balanced from the chilled espresso, adding a slightly savoury edge”. 

 

 

Orchard Sour  : Sprout & Cheddar toasties

Chantelle notes; “As a huge sprout fan, the nuttiness, with the cheese, is such a great toastie combo. The Orchard Sour cuts through the intense umami of it all”. 

 

 

Nogroni: Turkey, Gravy & Bread Sauce Croquettes with Cranberry sauce

Chantelle notes: ‘The bitterness of the Nogroni makes these crispy croquettes sing. The ultimate pre-dinner snack’.

 

 

Winter Cup : Parsnip & horseradish dip, day old bread croutons

Chantelle notes; ‘Rich & creamy, this dip is perfectly complemented by the lightly spiced Winter Cup, with the pear garnish a must to finish with’. 

 

 

Garden Toddy  Mince pie chocolate truffles

Chantelle notes; ‘The warming Garden Toddy, with the creamy and spicy mince pie truffles, is a great afternoon pick me up, or post-dinner finale’. 

So make this a season of hosting without food waste with Seedlip and Chef Chantelle’s top tips, and enjoy a world of wondrous winter cocktails best enjoyed with your favourite festive foods and fabulous company. 

Trifle Semifreddo

Serves 4 – 6

100g eggs (approximately 2)

200g white sugar

175g double cream, whipped to stiff peaks

200g trifle

Place the sugar in a small saucepan. Add 75ml water and pop on the heat and bring to the boil.

Place the eggs in a mixing bowl, or stand mixer bowl, and begin to beat. When the sugar has dissolved and the syrup has been boiling rapidly for two minutes, slowly pour over the beaten eggs, whilst continuing to whisk. Beat until the bowl feels just cool to the touch, and you have a dense sabayon.

Fold the sabayon through the double cream then add the spoonfuls of trifle.

Scoop out into a freezer-proof container.  Freeze for at least 3 hours. Remove from the freezer 10 minutes before serving. Either scoop or slice to serve.

Brussels Sprout,  Cheddar & Pickle toasties

Serves 2

200g cooked Brussels sprouts

80g Cheddar cheese (or any cheese offcuts you have), grated

4 slices bread

2 tbsp of your favourite pickle/piccallili

25g butter

2 tbsp olive oil

Place a tablespoon of oil into a large, non-stick frying pan. When hot, add the sprouts and reheat through. Remove from the pan.

Build the toasties by spreading the pickle on top of 2 slices of bread. Top with the sprouts then follow with the cheese. Pop the other slice of bread on top.

Put the other tablespoon of oil into the frying pan, when hot, add the toasties. Add the butter to the pan and turn down the heat a little. Cook until golden brown then gently flip and brown the other side.

Turkey, Gravy & Bread Sauce Croquettes with Cranberry sauce

Serves 2-4

120g bread sauce

110g cooked turkey, finely chopped

60g roast potatoes, finely chopped

50g gravy

1 egg, beaten

1-2 tbsp plain flour

80-100g breadcrumbs

Vegetable oil, for frying

4 tbsp cranberry sauce

1 tsp tomato ketchup

Beat the bread sauce and gravy together. Add the turkey and potatoes. Mix together until well bound. Place into a container and freeze for an hour. Remove from the freezer and cut into 10 rectangles.

Dust each croquette with flour then dip in the egg, followed by the breadcrumbs. Pop in the fridge for an hour or two.

Heat your fryer, or place the oil in a small frying pan, and heat to approximately 170 degrees. Fry the croquettes on all sides until golden and hot in the centre (check using a cake tester or metal skewer).

For the sauce, mix the two sauces together.

Parsnip & Horseradish Dip, Day Old Bread Croutons

Serves 2 – 4

150g roasted parsnips, finely chopped

30g créme fraíche or cream cheese

2 tbsp horseradish cream

salt

Day old bread

Olive oil

Mash the parsnips then add in the créme fraíche and horseradish. Season to taste.

For the croutons, finely slice the bread, brush with oil and place onto a baking tray. Bake at 180 degrees for 6-10 minutes until crispy.

Mince Pie Chocolate Truffles

Makes 16 truffles

180g milk chocolate

90g cream

170g mince pies

Cocoa powder

Melt the chocolate in a bowl over a pan of simmering water. Heat the cream then pour on top. Mix together. Crumble in the mince pies then pop the mix into a container and place in the fridge until firm.

Divide the mix into 16 then roll in the cocoa powder. Keep in the fridge.

Seedlip Garden 108, Seedlip Grove 42 and Seedlip Spice 94

 Individual RRP £22 Available at Amazon 

 

#Seedlip @SeedlipDrinks