Christmas Recipes & Crafts (2015)
Festive Starters
Chestnut & Pancetta Soup
Gravadlax
Classic Melon, Parma ham & Pecorino Salad
Blue Cheese & Herb Pâté
Chicken Liver Pâté
Mixed Antipasto Meat Platter
Baked Oregano Lobster
Garlic-stuffed Mushrooms
Leek & Goat’s Cheese Tartlets
Baked Figs with Gorgonzola
Chestnut & Pancetta Soup
Chestnuts have a real taste of winter and the delicious mix of smoky pancetta, vegetables, creamy chestnuts and rosemary makes a filling soup.
SERVES 6 PREP 15 MINS COOK 45-50 MINS
3 tbsp olive oil
175 g/6 oz pancetta, cut into strips
2 onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
350 g/12 oz dried chestnuts, soaked overnight
2 garlic cloves, finely chopped
1 tbsp finely chopped fresh rosemary
1 litre/1¾ pints chicken stock
salt and pepper (optional)
1 tbsp extra virgin olive oil, for drizzling
1.Heat the olive oil in a large saucepan, add the pancetta and cook over a medium heat, stirring frequently, for 2-3 minutes, until starting to brown.
2.Add the onions, carrots and celery and cook, stirring frequently, for 10 minutes, or until light golden and soft.
3.Drain the chestnuts, add to the pan with the garlic and rosemary and stir well. Pour in the stock, bring to a simmer and cook, uncovered, for 30-35 minutes until the chestnuts are beginning to soften and break down.
4.Season to taste with salt and pepper, if using. Ladle the soup into warmed bowls, drizzle with extra virgin olive oil and serve immediately.
Tip
This is a great standby recipe for Christmas entertaining. It can be prepared up to 2 days before you need to serve it - just transfer to a bowl, cover with clingfilm and chill in the fridge until needed.
Gravadlax
This is a wonderful alternative to ready-prepared smoked salmon. It takes a bit of time, but the delicious result is worth it for a festive occasion.
SERVES 8-12 PREP 10 MINS, PLUS CHILLING COOK NONE
2 salmon fillets, skin on, about 450 g/1 lb each
6 tbsp roughly chopped fresh dill
115 g/4 oz sea salt
50 g/1¾ oz sugar
1 tbsp roughly crushed white peppercorns
buttered brown bread, to serve
lemon wedges and fresh dill sprigs, to garnish
1.Rinse the salmon fillets under cold running water and dry with kitchen paper. Put one fillet, skin-side down, in a non-metallic dish.
2.Mix the dill, sea salt, sugar and peppercorns together in a small bowl. Spread this mixture over the fillet in the dish and put the second fillet, skin-side up, on top. Put a plate, the same size as the fish, on top and weigh down with three or four food cans.
3.Chill in the refrigerator for 2 days, turning the fish about every 12 hours and basting with any juices that come out of the fish.
4.Remove the salmon from the brine and thinly slice, without slicing the skin, as you would smoked salmon. Cut the buttered bread into triangles. Garnish the salmon with lemon wedges and dill sprigs and serve.
Classic Melon, Parma Ham & Pecorino Salad
This classic salad makes a light and refreshing starter that won’t fill you up too much before the Christmas main course.
SERVES 4 PREP 10 MINS COOK NONE
400 g/14 oz watermelon flesh, thinly sliced
400 g/14 oz honeydew melon flesh, thinly sliced
400 g/14 oz canteloupe melon flesh, thinly sliced
140 g/5 oz sliced Parma ham
25 g/1 oz pecorino cheese shavings
25 g/1 oz fresh basil
dressing
4 tbsp light olive oil
4 tbsp aged sherry vinegar
salt and pepper (optional)
1.Arrange the watermelon, honeydew melon and canteloupe melon slices on a large serving platter.
2.Tear any large Parma ham slices in half, then fold them all over and around the melon.
3.To make the dressing, put the oil and vinegar in a jar, season well with salt and pepper, if using, screw on the lid and shake well. Drizzle over the melon and ham.
4.Sprinkle over the cheese and basil and serve immediately.
Blue Cheese & Herb Pâté
Vegetarian guests will be delighted with this meat-free version of a classic Christmas Day starter. Serve with plenty of granary toast.
SERVES 4 PREP 15 MINS, PLUS CHILLING
COOK 5 MINS
150 g/5½ oz vegetarian low-fat soft cheese
350 g/12 oz fromage frais
115 g/4 oz vegetarian blue cheese, crumbled
55 g/2 oz dried cranberries, finely chopped
1 tbsp each chopped fresh parsley, snipped fresh chives, chopped fresh dill and chopped fresh tarragon
85 g/3 oz butter
2 tbsp chopped walnuts
granary toast, to serve
1.Beat the soft cheese to loosen, then gradually beat in the fromage frais until smooth. Add the blue cheese, cranberries and herbs and stir together. Spoon the mixture into four 150-ml/5-fl oz ramekins and carefully smooth the tops.
2.Clarify the butter by gently heating it in a small saucepan until melted. Skim any foam off the surface and discard.
3.Carefully pour the clear yellow top layer into a small jug, discarding the milky liquid left in the pan.
4.Pour a little of the clarified butter over the top of each ramekin and sprinkle with the walnuts. Chill for at least 30 minutes until firm, then serve with toast.
Chicken Liver Pâté
This is a really rich pâté, so serve it sparingly if it’s the starter for the big Christmas meal. Its creaminess is complemented by the crisp Melba toast.
SERVES 4-6 PREP 20 MINS, PLUS CHILLING COOK 10 MINS
200 g/7 oz butter
225 g/8 oz trimmed chicken livers, thawed if frozen
2 tbsp Marsala
1½ tsp chopped fresh sage
1 garlic clove, roughly chopped
150 ml/5 fl oz double cream
salt and pepper (optional)
fresh sage leaves, to garnish
Melba toast, to serve
1.Melt 40 g/1½ oz of the butter in a large, heavy-based frying pan. Add the chicken livers and cook over a medium heat for 4 minutes on each side. They should be brown on the outside but still pink in the centre. Transfer to a food processor and process until finely chopped.
2.Add the Marsala to the pan and stir, scraping up any sediment with a wooden spoon, then add to the food processor with the chopped sage, garlic and 100 g/3½ oz of the remaining butter. Process until smooth. Add the cream, season to taste with salt and pepper, if using, and process until thoroughly combined and smooth. Spoon the pâté into a dish or individual ramekins, smooth the surface and leave to cool completely.
3.Melt the remaining butter in a small saucepan, then spoon it over the surface of the pâté, leaving any sediment in the pan. Leave to cool, then cover and chill in the refrigerator. Garnish with sage and serve with Melba toast.
Mixed Antipasto Meat Platter
This very useful prepare-ahead starter can be refrigerated for a couple of hours, but don’t drizzle over the oil until you’re just ready to serve.
SERVES 4 PREP 20 MINS COOK NONE
1 cantaloupe melon
55 g/2 oz Italian salami, thinly sliced
8 slices prosciutto
8 slices bresaola
8 slices mortadella
4 plum tomatoes, thinly sliced
4 fresh figs, halved
115 g/4 oz black olives, stoned
2 tbsp shredded fresh basil leaves
4 tbsp extra virgin olive oil
pepper (optional)
1 tbsp extra virgin olive oil, for drizzling
1.Cut the melon in half, scoop out and discard the seeds, then cut the flesh into 8 wedges. Arrange the wedges on one half of a large serving platter.
2.Arrange the salami, prosciutto, bresaola and mortadella in loose folds on the other half of the platter. Arrange the tomato slices and fig halves on the platter.
3.Scatter the olives over the antipasto. Sprinkle the basil over the tomatoes and drizzle with olive oil. Season to taste with pepper, then drizzle with extra virgin olive oil and serve immediately.
Variation
If you can’t find fresh figs, you could use bottled artichoke hearts in olive oil instead. Make sure you buy a good-quality brand, otherwise you may end up with woody pieces.
Baked Oregano Lobster
This is the perfect starter when you really want to push the boat out. Once you’ve prepared the lobster it’s very simple to put together.
SERVES 4 PREP 30 MINS COOK 30 MINS
4 frozen lobster tails, about 175 g/6 oz each, thawed and patted dry
4 tbsp olive oil
1 large shallot, very finely chopped
2 garlic cloves, very finely chopped
6 tbsp fine dry breadcrumbs
2 tsp dried oregano
finely grated rind of 2 lemons
1 tbsp very finely chopped fresh flat-leaf parsley
1 tbsp olive oil, for drizzling
salt and pepper (optional)
1.Preheat the oven to 180°C/350°F/Gas Mark 4. Put a lobster tail on a board, shell down. Use scissors to cut lengthways through the shell without cutting through the tail fan. Do not crush the shell. Use a small knife to cut the tail meat in half lengthways without cutting through the shell. Cut away the cartilage on top of the shell. Use the tip of a knife to cut out the black intestinal vein. Repeat with the remaining tails. Cover and chill until required.
2.Heat the oil in a small frying pan. Add the shallot and fry for 1-2 minutes, until golden. Add the garlic and stir for a further 1 minute, or until the shallot is soft. Stir in the breadcrumbs, oregano, lemon rind and parsley and season with salt and pepper, if using.
3.Very lightly season inside the split tails with salt and pepper, if using, then place the tails in a deep roasting tin, using balls of foil to wedge them upright, if necessary. Divide the oregano mixture between them, lightly pressing it into the splits and covering half the tails. Drizzle with oil. Add enough boiling water to come halfway up the sides of the tails. Bake in the preheated oven for 20 minutes, until the flesh at the thickest part of the tails is white. Remove from the oven and serve immediately.
Garlic-stuffed Mushrooms
Pine nuts give these stuffed mushrooms a really crunchy texture, and dried apricots and feta cheese provide a tasty flavour combination.
SERVES 4 PREP 15 MINS COOK 10-12 MINS
4 large field mushrooms
4 sprays olive oil
2-3 garlic cloves, crushed
2 shallots
25 g/1 oz fresh wholemeal breadcrumbs
8 fresh basil sprigs
25 g/1 oz ready-to-eat dried apricots, chopped
1 tbsp pine nuts
55 g/2 oz feta cheese
pepper (optional)
fresh basil sprigs, to garnish
1.Preheat the oven to 180°C/350°F/Gas Mark 4. Remove the stalks from the mushrooms and set aside. Spray the bases of the mushrooms with the oil and place cap-side down in a roasting tin.
2.Put the mushroom stalks in a food processor with the garlic, shallots and breadcrumbs. Place the basil sprigs in the food processor with the apricots, pine nuts and cheese. Add pepper to taste, if using.
3.Process for 1-2 minutes until the mixture has a stuffing consistency, then divide between the mushroom caps.
4.Bake in the preheated oven for 10-12 minutes, or until the mushrooms are tender and the stuffing is crisp on the top. Serve garnished with basil sprigs.
Leek & Goat’s Cheese Tartlets
Serve these delicious, easy-to-prepare tartlets with a rocket salad as a sit-down starter, or on their own as part of a buffet meal.
SERVES 6 PREP 15 MINS COOK 20 MINS
375 g/13 oz (1 rectangular sheet, 35 x 23 cm/14 x 9 inches) ready-rolled puff pastry
40 g/1½ oz butter
350 g/12 oz baby leeks, thickly sliced diagonally
1 tbsp chopped fresh oregano
125 g/4½ oz goat’s cheese, sliced or crumbled
1 tbsp milk, for brushing
salt and pepper (optional)
1.Preheat the oven to 220°C/425°F/Gas Mark 7. Cut the pastry into six 12-cm/4½-inch squares.
2.Place the pastry squares on a baking sheet and use the tip of a sharp knife to score each one about 1-cm/½-inch from the edge all around.
3.Melt the butter in a frying pan, add the leeks and fry gently, stirring frequently, for 4-5 minutes until soft. Add the oregano, season with salt and pepper, if using, and divide the leek mixture between the pastry squares, placing it inside the scored lines.
4.Top each tartlet with cheese and brush the pastry with milk. Bake in the preheated oven for 12-15 minutes until risen and golden brown. Serve warm.
Baked Figs with Gorgonzola
Made with baby figs, just melting Gorgonzola, delicate wild flower honey and crunchy wholegrain toast, this starter is quite heavenly.
SERVES 4 PREP 15 MINS COOK 10 MINS
1 mixed-grain demi-baguette, cut into 8 x 2-cm/¾-inch thick slices (total weight 100 g/3½ oz)
8 small fresh figs
55 g/2 oz Gorgonzola cheese, rind removed, cut into 8 squares
4 tsp honey
1.Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly toast the bread on both sides, then transfer to a small baking sheet.
2.Cut a cross in the top of each fig, lightly press a cube of cheese into each one, then place a fig on top of each slice of toast. Bake in the preheated oven for 5-6 minutes, until the figs are hot and the cheese is just melting.
3.Transfer to a plate. Drizzle with honey and serve immediately.
Tip
Although Gorgonzola is renowned in Italy as the traditional culinary companion for sweet and juicy figs, you can use any blue cheese for this dish, even Stilton, if you want to give it a real touch of the traditional Christmas.