Many of us when it comes to
Christmas meal planning have grand ideas. Of course we will cook
everything from scratch. Naturally they will contain the finest
ingredients to be prepared in the most complex recipes. Yet life has
a way of getting in the way at Christmas. Shortage of time,
unexpected guests and just plain exhaustion are all ways our plans
can be scuppered. It's a good idea then to have a few backup items in
your cupboards. With this mind I gave some of the products from
Atkins and Potts a
try.
Whilst the Atkins and Potts
range is produced in their Berkshire kitchens there are flavours and
inspirations from around the world. One of the common Christmas
problems is what to do with the turkey that is still lurking after
Christmas Day. After all the preparation for the big Christmas dinner
it's a good idea to keep it simple for some meals afterwards. As a
complete contrast to the British Christmas dinner we tried out the
Kashmiri Korma Sauce. We used turkey breast pieces in it and took the
suggestion on the back of the packet to add some flaked almonds. We also added extra onions because we always add more onions to our curries. This
isn't the full on creamy Korma you may normally be familiar with. It
has a slight heat to it but a lighter feel.
For the prefect Boxing Day
brunch or just a lazy weekend breakfast Eggs Benedict is perfect
first meal of the day. Lightly toasted English muffins, ham or
grilled bacon then a poached egg topped with Hollandaise Sauce. With muffins,bacon and eggs all to cook the last thing you
need to do is make some notoriously tricky Hollandaise sauce. This
comes in a jar which after opening can be stored in the fridge for up
to four weeks.
There are two other items I
haven't tried yet. One is the Cranberry, Port and Orange Zest Finishing Sauce. It says it would go well
with hot or cold roast turkey or gammon. At Christmas usually have
duck or goose for our Christmas dinner. I think those flavours would
go really well with the duck and cut through some of the fat. The
other product is Rose syrup. This looks like a lovely fragrant syrup really to be
poured over something simple like vanilla ice cream, meringue or a
winter warming rice pudding.
What are your favourite
Christmas sauces and condiments?
I was sent some products
from Atkins and Potts for review purposes. All words, photographs and
opinions are my own.
I haven't heard of that brand, I do love the sound of the two products you have yet to try!
ReplyDeleteI hadn't heard of it before either but there's a stockist near to where I live.
DeleteLove the branding, Rose Syrup sounds like a brilliant addition to the larder. The curry looks gorgeous too.
ReplyDeleteIt is very smart branding. The curry was a perfect Friday night treat!
DeleteEggs Benedict is the husbeasts favorite breakfast. I would never consider a sauce. Is it anywhere near as good as homemade?
ReplyDeleteIt's the first time we've had Eggs Benedict at home as the boys don't like eggs so I've never made Hollandaise myself.
DeleteThey look really yummy I like the look of the Korma sauce and the Rose Syrup :)
ReplyDeleteThe Korma was really nice and quite change from the standard Korma sauces.
DeleteI would never try to make my own hollandaise sauce so this sounds perfect. My favourite addition to a christmas meal is redcurrant jelly.
ReplyDeleteNow this does sound a good idea - you are right there's never enough time at Christmas
ReplyDeleteThe curry looks Delish! Haven't heart of Atkins and Potts before, will have to look them up :)
ReplyDeleteOoh - this company isn't based too far from where I live. The korma sounds really nice.
ReplyDeleteI have never heard of them but like the sounds of the cranberry port and orange zest
ReplyDeletehaven't heard of these before, but they sound great. I always have a few things like this on hand!
ReplyDeleteThat korma looks yum-yum. I like the use of flaked almonds.
ReplyDeleteI haven't hearof these before, that korma sauce looks delicious - I love a good curry.
ReplyDelete