Make It A Gold Christmas - Graham's Family Dairy

This festive season, we’ve partnered with both Avenue Cookery School in London and Carini Contini of the Contini’s Restaurants in Edinburgh to bring you a selection of exclusive, indulgent treats, all crafted with our luxurious Graham’s Gold Top milk and our exclusive for Christmas Graham’s Extra Thick Jersey Cream. Below are recipes for an indulgent Gold Top Custard , a deliciously creamy Chicken and Leek Pie, and an incredible Crème Brulé created by The Avenue Cookery School, as well as recipes for rich and delicious Baci D’Oro chocolates, an indulgently creamy Pasta Di Natale and a festive Panna Cotta with Blood Orange, carefully curated by Carina Contini.

Produced from our herd of Jersey cows, Gold Top milk is extra creamy and indulgent – making it the perfect companion for all your festive cooking.

This Christmas, let Graham’s Gold Top and Graham’s Extra Thick Jersey Cream elevate your festive dishes, making every meal richer, creamier, and truly memorable.

Make it a Gold Christmas today!

Christmas Custard

Make It A Gold Christmas with Dr Graham’s favourite Gold Top Christmas Custard. A Graham’s family favourite, this custard recipe is made extra special with the use of our Graham’s Gold Top Jersey Milk and our exclusive for Christmas Graham’s Extra Thick Jersey Cream.

Ingredients

250ml Graham’s Gold Top Jersey Milk

250ml Graham’s Extra Thick Jersey Cream

50g Caster Sugar

6 Egg Yolks

Optional Flavours

2-3 Tbsp Alcohol (Brandy/Cointreau)

2 Caps Vanilla Essence/Extract

Method

Put the milk, cream and vanilla extract into a pan and gently bring to boiling point.
Once boiling, turn down the heat and simmer for 5 mins.
Separately, whisk the egg yolks and sugar together with a balloon whisk until pale and creamy.
Once the cream and milk have come up to the boil, pour directly onto the egg mixture while stirring.
Return to the pan, add the desired flavours and stir continuously with a wooden spoon over a gentle heat, stir until it thickens (enough to coat the back of the spoon/82C).
Remove the pan from the heat and strain the custard through a sieve into a bowl.

Creamy Chicken, Leek & Sage Pie

This deliciously warming Chicken, Leek and Sage Pie recipe is the perfect bake for slowing down and sharing a golden moment with family and friends during the busy festive season. Made with our Graham’s Gold Top Jersey Milk for an extra creamy and decadent taste.

Ingredients

200ml Graham’s Gold Top Jersey Milk

20g Graham’s Butter

1 Leek, Sliced

1 Onion, Quartered and Thinly Sliced

1 Chicken Breast & 1 Chicken Thigh, Skinless and Boneless

15g Flour

1 Tsp Dijon Mustard

1 Sprig of Thyme

4–5 Sage Leaves, Finely Chopped (Plus Extra For Garnish If Desired)

20g Mature Cheddar

Salt & Pepper

½ Sheet Puff Pastry

1 Egg (For Egg Wash)

Method

Preheat oven to 200C.
To poach the chicken, place the chicken breast and thigh in a saucepan with the milk and a pinch of salt.
Bring to a gentle simmer and poach for 10–12 mins, until cooked through.
Remove the chicken and reserve the milk.
Shred or cube the chicken into bite-sized pieces.
In a large pan, melt the butter and cook the leek and onion until soft.
Stir in the flour and cook for 1 min.
Gradually pour in the reserved poaching milk, whisking until smooth.
Bring to a simmer and cook 1–2 mins until thickened.
Turn off the heat and stir in the cheese until melted.
Season with salt and pepper, then add the mustard, thyme, and sage.
Fold in the chicken gently to combine and transfer to the pie dish, then allow to cool slightly.
Roll out the pastry into a large rectangle. Cut a 1cm strip to fit the rim of your pie dish.
Brush the rim with egg wash, press the strip on top, egg-wash the strip, then lay the pastry sheet over the top.
Trim excess, crimp edges, and cut a small cross in the centre.
Insert a small foil “steam funnel” into the cross.
Decorate with pastry leaves and brush all with egg wash.
Place dish on a baking tray and bake 35–40 mins until puffed and golden.

Crème Brulé

Celebrate the festive season with this indulgently rich and creamy take on Dr Graham’s favourite dessert. This Crème Brulé is made with both our Graham’s Gold Top Jersey Milk and our exclusive for Christmas Graham’s Extra Thick Jersey Cream.

Ingredients

175ml Graham’s Extra Thick Jersey Cream

25ml Graham’s Gold Top Jersey Milk

1-2 Tsp Vanilla Paste

2 Egg Yolks

25g Sugar

1/16 Tsp Salt

50g Sugar To Finish

Method

Pre-heat the oven to 150C.
Put the ramekins in a deep sided roasting tin and pour in enough hot water to come halfway up the side.
In a saucepan heat the cream up to boiling point.
In a bowl whisk the yolks and sugar and stir the hot cream into the beaten yolks.
Add the vanilla paste to taste.
Sieve and pour the mix into two brûlée dishes.
Bake for 15 mins in the oven.
Remove from the oven and chill.
Sprinkle 1 tbs sugar on top of each ramekin and melt with a blowtorch until golden brown.

Baci D’Oro – Golden Kisses

Makes a 350g gift box

Made with 70% cocoa and our Graham’s Extra Thick Jersey Cream, these rum soaked cranberry chocolate kisses are the perfect home made Christmas gift, or indulgent treat for sharing with your loved ones this festive season.

Ingredients

200ml Graham’s Extra Thick Jersey Cream

100g Dried Cranberries Soaked Overnight in 25ml of Lang’s Banana Rum

225g Valrhona Dark Chocolate (70% Cocoa)

Plus Premium Quality Cocoa Powder For Dusting

Method

Put the cream in a pan over a low heat.
Remove from the heat when the cream begins to steam, but before it boils.
Meanwhile, chop or grate the chocolate into small pieces and place in a heatproof glass bowl over a bain-marie. Do not let the simmering water touch the bottom of the bowl.
Add the soaked cranberries to warm through.
When melted, remove from the heat and pour the cream over the chocolate. Stir slowly until combined.
Pour the mixture into a 20cm silicone mould and place in the fridge to allow it to set for 30 mins.
Remove from the fridge. Dust a board with cocoa powder as if you are flouring a surface to roll out pastry.
Gently turn the chocolate onto the dusted surface and remove the silicone. Dust the top of the chocolate with more cocoa.
Using a hot knife that has been dipped in boiling water and dried, cut the block into small squares, no more than 1.5cm square, and roll each into a ball.
Dust each ball in more cocoa and place on a plate or in a gift box lined with baking parchment.
Finish with edible gold spray for a festive flair.

Pasta di Natale

Serves 1

This delicious pasta dish is a great way to celebrate the festive season with added chestnuts, festive sage and an incredible rosemary crumb finish. Rich and creamy, made with Graham’s Extra Thick Jersey Cream, this dish is the perfect way to impress your loved ones this Christmas.

Ingredients

100ml Graham’s Extra Thick Jersey Cream

2 Large Handfuls of Fresh Spinach

6 – 8 Fresh Blanched Chestnuts, Roughly Chopped

3 Slices Smoked Streaky Bacon, Cut Into Thin Strips

50g Chunky Pasta, Such As Mezze Rigatoni

60 – 80g Freshly Grated Parmigiano Reggiano

25g / 50g Graham’s Unsalted Butter

Freshly Grated Nutmeg

Maldon Salt and Freshly Milled Black Pepper

50g Fresh Breadcrumbs

2 – 3 Fresh Sage Leaves

Very Finely Chopped Small Sprig of Rosemary Leaves Very Finely Chopped Salt

Method

Fry the bacon until crispy, add the chestnuts and warm through.
Add the cream and once it starts to thin add the spinach leaves. Cook for a few minutes to lightly wilt the spinach.
When it starts to bubble add the Parmigiano.
Season with salt and pepper and a little freshly grated nutmeg.
Add the boiled pasta and a little of the reserved pasta water if the sauce is too thick.
For the herb crumb, choose a large frying pan and melt the butter, add the breadcrumbs until toasted and crispy. Add the herbs and heat through. Season with a little salt and set aside.
Serve the pasta with a generous sprinkling of the herb crumb and more Parmigiano.
Finish with edible gold spray for a festive flair.

Panna Cotta with Blood Orange

Serves 1

This festive spin on the classic Italian cream dessert is made with our Graham’s Extra Thick Jersey Cream and served with caramelised spiced blood oranges making it perfect for Christmas.

Ingredients

5 x 150ml Metal Moulds

400ml Graham’s Extra Thick Jersey Cream

350ml Graham’s Gold Top Jersey Milk

100g Caster Sugar

2 Sheets of Gold Leaf Gelatine

1 Vanilla Pod

2 Large Blood Oranges, Skin and Pith Removed, Any Juices Reserved

250g Golden Caster Sugar

200ml Cold Water

1 Star Anise

Method

Place the gelatine in a bowl and cover with cold water to soften.
Place the cream, milk, sugar and vanilla pod (sliced lengthways to release the seeds) in a pan. Bring the cream mixture to steaming but do not let it boil.
Remove the cream from the heat, squeeze any water from the gelatine and then add gelatine to the cream mixture. Remove any extra seeds from the vanilla pod, add to the cream and then sieve the mixture into a jug.
Divide the cream between the moulds, place on a tray and allow to set in a fridge.
Remove from the tins by placing in a small bowl of hot water to slightly melt the pudding and turn over onto a dessert plate. Finish with some blood oranges.
To make the blood oranges, in a small sauce pan add the sugar and 125ml of water and heat to dissolve the sugar. Don’t stir the sugar but you can move the pot while it comes to the boil. The colour will change quickly so as it turns golden brown (be careful for the next stage as the syrup will spit a little). Add the remaining water, any reserved juices and the star anice. Bring back to the boil and cook for a few minutes only and set aside. When cool, add the orange segments and serve with the panna cotta.