In the run down to Christmas we’ll be listing some of our favourite international Festive recipes.
With a week to go before the big day here are the first two!
Coquito – Puerto Rica
In the US eggnog is the festive drink, enjoyed throughout the twelve days of Christmas (and beyond). Coquito is the Puerto Rican version of this classic beverage and is flavoured with rum and coconut.
Here’s an easy recipe for this tasty treat!
2 Egg Yolks (Beaten)
1 Can Evaporated Milk
1 Can Coconut Cream
1 Can Sweetened Condensed Milk
1 tsp Vanilla Extract
½ tsp Cinnamon
¼ tsp Ground Cloves
Put the beaten egg yolks in a bowl with the evaporated milk and set the bowl on top of a saucepan of simmering water. Stir the mixture until it thickens and can coat the back of a spoon. Remove the bowl from the heat.
Once cooled slightly, transfer the mixture to a blender and add the coconut cream, condensed milk, rum, water, vanilla, cinnamon and cloves.
Blend for 30 seconds to a minute.
Chill for at least an hour and serve!
Tourtiere – Canada
If you’ve got guests coming round on Christmas Eve and you aren’t sure what to cook them, this celebratory Canadian pie will go down a treat. This recipe makes a pie big enough to feed ten.
1 tbsp Vegetable Oil
800g Minced Pork
375 ml Beef Stock
2 Large Onions (Finely Chopped)
4 Cloves Garlic (Grated)
200g Mushrooms (sliced)
3 Sticks Celery (Finely Chopped)
¾ tsp Salt
½ tsp Cinnamon
½ tsp Pepper
½ tsp Summer Savory (Thyme is a good substitute for this herb)
¼ tsp Cloves
2 tbsp Chopped Parsley
Premade Shortcrust Pastry (You can of course make this yourself, but as it’s Christmas feel free to take a shortcut or two!)
1 Egg (for glazing)
Put the oil in a large saucepan and set over a medium heat. Add in the pork and fry until browned. Drain off the fat before adding the stock, onions, garlic, mushrooms, celery, seasoning, cinnamon, savory and cloves.
Once boiling turn the heat down and let the mixture simmer for about forty minutes.
Mix in breadcrumbs and parsley.
Leave to cool.
Line a large pie dish with pastry rolled roughly 2-3mm thick. Pour in and level out the filling.
Roll out a lid for the pie. Lay on top of the filling, crimp edges and trim excess pastry.
Brush with egg yolk and cut 3 steam holes into the lid.
Put in a pre-heated oven (190 °C) for forty minutes, or until the lid is browned and the pastry cooked through.
Leave to cool for at least 10 minutes before slicing and serving.