Savoury Festive Favourites

Salmon

CREAMY WHITE BEAN DIP

200g ricotta

1 tablespoon apple cider vinegar

1/2 teaspoon fresh copped thyme

400g tin cannellini beans, rinsed and drained

Salt and freshly ground black pepper

2 teaspoons good quality olive oil

Pinch smoked or sweet paprika

Chopped chives, for garnish

1 clove garlic

Squeeze lemon

 

Method

Serves: 1¾ cups

Combine the ricotta cheese, vinegar, thyme, beans, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor. Puree until smooth, scraping down the sides of the bowl as needed. Taste adjust seasoning add lemon if required, Chill 30 minutes to 1 hour.

Transfer to a serving bowl and drizzle with the olive oil, sprinkle with the paprika and garnish with chives.

Serve with char-grilled flat bread and crudités.

 

BLINI’S WITH CRÈME FRAICHE & SMOKED SALMON

100g buckwheat flour

100g plain flour

2 eggs, separated

225ml milk

½ packet of activated dried yeast

Sieve the flours together, add the yeast and salt and then beat in the yolks. Beat together well, cover and keep in a warm place and allow to rise until it doubles in size.

Once the mix has doubled, whisk the whites and fold in. Heat a non-stick pan and brush with a little oil, then drop teaspoons of the batter in and as they start to bubble, turn over, cook for another minute, remove onto a cooling rack and repeat until the mix is used up.

If you want bigger blinis then use a dessert spoon full of the mixture.

Top with crème fraiche and smoked salmon.

 

SPICY CRANBERRY GLAZED CHICKENWINGS

1kg chicken wings

1 tablespoon vegetable oil

Salt and freshly ground black pepper

250g frozen cranberries, thawed

125g Asian sweet chilli sauce

3 spring onion, chopped (save the greens from 1 spring onion for garnish)

Method

Serves: about 16 wings

Preheat the oven to 180oc with Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint.

Toss the chicken wings and vegetable oil on a baking sheet until well coated. Sprinkle with salt and a few grinds of pepper. Cook the wings until the skin starts to crisp and brown, about 8 minutes. Remove the pan from the oven and flip the wings over. Cook the other side until crisp and golden brown, about 6 minutes more.

Meanwhile, put the cranberries in a food processor and pulse until you have small pieces. Add them to a medium skillet with the sweet chilli sauce and 3/4 cup water. Add all of the spring onion whites and 2 of the spring onion greens. Bring to a boil, reduce the heat and simmer until thickened, about 3 minutes. Strain into a medium bowl, pressing to get as much liquid through as possible. Return the liquid to the skillet and simmer until thick and shiny, like a glaze.

Remove the wings when cooked; if a knife inserted into the meat closest to the bone is no longer pink, it’s done. Toss the wings in the sauce bowl until well coated, return to the baking sheet and grill until the glaze turns shiny and the skin has blistered spots of char, 1 to 3 minutes. Check the wings every minute at this stage to ensure the glaze does not burn. If your glaze is not sticking as well as you would like, apply the glaze with a pastry brush.

Sprinkle the remaining spring onion greens over the top of the wings. Serve while hot.

 

ALSATIAN ONION TART

You will need one savoury tart case blind baked or individual tartlets

Filling

450g onions sliced

50g unsalted butter

½ tsp ground caraway

4 pinches salt

2 pinch cayenne pepper

10g plain flour

100ml milk

100ml crème fraiche

3 eggs beaten

100g bacon lardons gently sautéed until crisp and caramelised (not brittle)

 

Warm the milk do not boil and sweat the onions in a pan with the caraway until soft

Add the flour and the cayenne and cook stirring for a few minutes

Add the warm milk and stir in then add the crème friache simmer for 3 minutes stirring all the time remove from heat.

Allow to cool add the eggs and beat in pour into pastry case and bake in a pre-heated oven at 170oc until set and browned on top, remove keep warm and serve.

 

TURKEY SCOTCH EGGS

500g Turkey mince

4 eggs

1tsp Sage chopped

1 small onion chopped

2 cloves garlic crushed

Salt and pepper

2 eggs

250g Breadcrumbs

100g Plain flour

Oil for frying

Cranberry sauce

Bring a sauce pan of water to the boil add a little salt, gently drop in the 4 eggs and cook for 8 minutes. Remove from the heat and cool under cold running water

Fry the onions in a little oil until soft add the garlic cook for a further minute and remove from heat and cool

Once cool mix the turkey, sage and onion together and season. To test seasoning cook off a little mix and taste.

Peel the eggs, dry off, dust in a little plain flour and wrap in turkey meat to 1/2cm thick, once all eggs are covered pane them or flour, egg and breadcrumb them by rolling in flour then in egg then in breadcrumbs repeat the egg and bread crumb part which is called double crumbing.

Now you are ready to fry: heat the oil in deep pan to 160oc drop in the eggs cook until golden brown and then finish off in oven. The meat needs to be 76oc or above but the egg will not get that hot.