Monday, December 16, 2013

Chocolate Salami


At this time of year it’s always handy to have a little something that you can whip up faster than 2 verses and a chorus of Jingle bells.

With no baking and minimal dexterity required this chocky treat is utterly splendid. Wodged together to resemble salami, thin discs cut as you go are best served alongside pre Christmas gossip and a calming cup of tea.

I love things as easy and simple as this, which somehow makes one look all homemade and creatively kooky all at the same time. The recipe is blindingly simple. You can mix it up and substitute whatever bits and bobs you have on hand, but I was particularly chuffed with the addition of ginger nuts as they added some good crunchy texture and aren’t too sickly sweet. As for the red and green of the pistachio/cranberry combo, well; ‘tis the season.

Wrapped up in waxed paper and string this is a happy deviation from the more traditional gift repertoire.

150g gingernut biscuits

100g butter

2 Tbs golden syrup

60 g Cocoa

100 g pistachio

50 g craisins (dried cranberries)

1)      Clear some bench space and lay out a piece of alfoil topped with baking paper about 30cm long in readiness for the mixture.

2)      Pop the bickies into a sturdy bag and bash in a firm, yet restrained fashion. (This is an ideal outlet letting out some pre Christmas stress, but it’s a fine line as it you go too vigorously they will spay everywhere and make you swear loudly)

3)      Heat the butter and golden syrup in a saucepan over a medium heat, once melted stir in the cocoa and then add the remaining ingredients.

4)      Stir well to create a thick lumpy mass then plonk it alongside the long edge of the baking paper. With clean slightly damp hands wodge the mixture into a sausage shape. Then working with a bossy disposition roll the paper, foil and mixture into a long, firm sausage shape. Squeeze and twist the bits on the end and crunkle the resulting log to create the wrinkly textured surface.

5)      Chill for2 hours or until firm.

6)      To serve. Unwrap and dust with icing sugar and then loosely wrap in baking paper and some bits of string. Marvellous with a cup of tea and lashings of festive chit chatt

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