SIMPLE BUT DELICIOUS RECIPES FOR FESTIVE PARTY SUCCESS
▶ Nicole Barua suggests easy wildcard options to impress your guests without compromising on quality this Christmas
One of my favourite activities during the holiday season is throwing impromptu parties with light nibbles, worldly mains, sweet treats and plenty of socialising.
Here I offer you three recipes each of appetisers, mains and desserts. The starters are made with practically the same base that mostly require assembly only. The mains include dishes from all over the world because, as much as I adore all the regular dishes found in a Christmas lunch spread, it is interesting to add a few wildcards into the mix.
Finally, the three dessert recipes offered should appeal even to those averse to sugar.
APPETISERS
Chicken pie bites
Makes six medium portions or 16 mini bites
Ingredients
● 10g red onion, diced
● 60g mayonnaise
● 1 tbsp sour cream
● 15g cheddar cheese, grated
● 110g roast chicken breast, diced into small pieces
● 20g capsicum, diced
● 15g carrot, diced
● 15g peas, blanched
● 55g boiled potato
● 1-2 green chillies (optional), finely chopped
● 1 tsp parsley (chopped)
● Dash of lemon
● Salt and pepper, to taste
● 6 medium tartlet shells or 16 canape casings
● Smoked paprika
Method
Soak the diced onions in water for 20 minutes, changing the water once. Drain, rinse and set them in a strainer to dry.
In a mixing bowl, add the mayonnaise, sour cream and cheese, and mix with a spatula.
Add the chicken and all the vegetables, then combine gently with a spatula.
Add the parsley and squeeze in a dash of lemon juice. Add salt and freshly crushed pepper to taste.
Spoon the mixture into the tartlets or canapes.
Dust with smoked paprika for flavour and presentation.
Note
Alternatively, you could make triple the portion and set it in the middle of a plate with crackers.
Prawn and smoked salmon cocktail vol au vents
Serves six
Ingredients and ethod for filling
● 85g prawns
● 80g mayonnaise
● 30g ketchup
● 1 tbsp Tabasco
● 1 tsp Worcestershire sauce
● 80g smoked salmon
● 1½ tbsp dill, chopped
● Salt and pepper, to taste
● 80g avocado
● 1 tbsp sour cream
● ¼ tsp lemon juice
Heat a pot of water with a pinch of salt. Once it begins to boil, turn off the heat and set the prawns in the water until opaque and firm. Remove and blanch in a bowl of ice.
In a mixing bowl, add mayonnaise, ketchup, Tabasco and Worcestershire sauce, and mix well.
Dice the smoked salmon and poached prawns and add both to the mayonnaise mix. Add the dill, and salt and pepper to taste, then cover and set in the refrigerator.
Mash the avocado, add sour cream, salt and freshly crushed pepper to taste. Mix, then add a dash of lemon juice, and set in the refrigerator.
Ingredients and method for the garnish
● 6 prawns
● ½ tsp ketchup
● ½ tsp paprika
● Salt, to taste
● 6 slices Avocado
● Lemon juice
Mix the prawns with ketchup, paprika and salt to taste, then set aside.
Liberally cover the slices of avocado with lemon juice and cling film so they don’t oxidise.
Ingredients and method for assembly
● 6 vol au vents cases (medium)
Heat the vol au vents in an oven at 180°C to crisp them up a bit. Shallow-fry the six prawns until golden. Set on a kitchen towel to drip excess oil.
To serve, add one heaped teaspoon of the avocado mash into the bottom of the vol au vents, then top with a heaped tablespoon of the prawn cocktail mix. Top with a slice of avocado slice and a fried prawn. Note: These can be assembled on the morning of your party and can be stored in an airtight container for one day.
Tuna forminhas
Makes 16 portions
Ingredients
● 25g red onion, diced into 3mm cubes ● 120g tuna, drained
● 60g mayonnaise
● 25g peas, blanched
● ½ tsp parsley
● 1 green chilli, finely chopped
● 1 tsp spring onion, finely chopped
● 2 sun-dried tomatoes, diced into 3mm cubes
● Salt and freshly crushed pepper, to taste
● ¼ tsp smoked paprika
● Dash of lemon juice
● 16 mini canape shells, for assembly
● 1 tbsp Nigella seeds or black sesame, for garnish
Method
Soak the diced onions in water for 20 minutes, changing the water once.
Drain, rinse and set them in a strainer to dry.
In a mixing bowl, use a fork to separate the tuna chunks. Add the mayonnaise and mix well with a spatula so it resembles a tuna salad.
Add all other ingredients one by one, making sure to incorporate fully each time.
Once they are all mixed, taste to adjust the salt, pepper, smoked paprika and lemon juice.
Set in the fridge for at least an hour for the mixture to rest and for the flavours to intensify.
To serve, lay out the canapes and fill them with a heaped tablespoon of the tuna filling once it’s at room temperature.
Sprinkle with Nigella seeds. Note: This can be stored in an airtight container for up to two days in the fridge.
MAINS
Nana Monica’s chicken curry Serves 6
Ingredients and method for the masala
● 6-8 Kashmiri chilis
● 5-6 garlic cloves
● 130g red onion
● ½ inch ginger
● 4 cardamom pods, dehusked
● 6 peppercorns
● 2 tsp white rice
● 8 tbsp coconut, grated
● 1 tsp coriander powder
● 1 tsp turmeric powder
● ½ tsp cinnamon powder
● 5-6 kokum pieces in ½ cup of warm water
Dry roast the ingredients individually being careful not to burn them.
Roast the coconut and the powdered spices together in the end on a low flame. Blend to a fine paste by using a fourth of the kokum water.
Ingredients and method for the curry
● 750-800g chicken on the bone
● 1 tsp turmeric
● Salt, to taste
● 2 tbsp neutral oil
● 160g tomatoes, skinned
● 1½ cup chicken stock
● 500g potatoes
● Salt, to taste
● Coriander, to garnish
Score the chicken and rub with turmeric and salt.
Heat the oil in a big pot, then add the chicken in batches. Set aside once browned.
In the same oil (add more if needed), fry the tomatoes, then cover on a low flame for a few minutes to break them down.
Add the masala stirring constantly on a high flame for about two minutes.
Add the chicken stock and remaining kokum water on a low flame and stir to incorporate.
Back on a high flame, add the potatoes and let the curry come to a boil. If it looks too thick, add some water or stock.
Lower the flame, cover with a lid and allow the potatoes to cook almost completely. Stir to avoid the curry sticking to the pan.
Season with salt, then add the chicken and stir. Cover with a lid and cook for 10-12 minutes or until the chicken is completely cooked.
Check seasoning and garnish with coriander.
Serve with rice or bread.
Umami tenderloin with goose-fat potatoes Serves 8-10
Ingredients
● 1,150g tenderloin, trimmed
● 75g Dijon mustard
● 25g marmite ● 35g soya sauce
● Sea salt and pepper, to taste
● 1½ tbsp brown sugar
● 3 large brown onions, sliced in whole rounds
● 520g Australian potatoes, skin on, cubed and parboiled
● 4 tbsp goose fat
● 30g semolina
● Handful of sage
● 5 sprigs of thyme
● 1 garlic head
● Neutral oil
Method
In a mixing bowl that will fit the entire tenderloin, mix the mustard, marmite and soy sauce.
Add the tenderloin, poke holes in it with a fork, then cover well with the sauce. Cover with cling film and allow to marinate for at least an hour.
Heat a large skillet or roasting pan and add 4 tablespoons of oil. Remove the beef from the extra marinade and rub all over with sea salt and freshly crushed pepper.
Sprinkle all sides of the tenderloin with the brown sugar.
Pre-heat the oven to 180°C with the broiler on threefourths of the way.
Once the oil is very hot, start sealing the tenderloin (it will splatter, so be careful). Turn the tenderloin and lightly caramelise on all sides.
Once browned, remove and turn off the stove. Store the remaining marinade in the fridge if you want a gravy.
Deglaze the pan with a 1/3 cup of water and reduce a bit.
Add the onions, leaving space for the tenderloin in the centre. Place the pan into the oven on a middle rack and roast for 30 to 40 minutes for medium rare.
Check the doneness by touching the thickest part of the meat (fairly firm is medium to medium rare). Once done, remove the meat and set on a plate to rest for 35 minutes covered with foil*. Simultaneously start on the potatoes. To the parboiled potatoes, add half of the melted goose fat and toss.
Add the semolina, garlic cloves with the skin on, herbs and seasoning.
In a roasting pan, heat the remaining goose fat. Once melted add the potatoes and mix well.
Roast the potatoes on the same rack as the beef, making sure to toss them every 15 minutes for even gold browning on all sides. The potatoes may take a little longer than the roast.
Once the meat has rested, slice the steak and set on a serving plate, surrounded by the goose-fat potatoes.
Note
If you’re marinating the tenderloin overnight, keep the meat out for about 10 minutes before roasting.
*If you wish to make a drippings gravy, remove the tenderloin onions and chop finely. Deglaze the pan with half a cup of water and a tablespoon of corn flour, then add the remaining marinade and the onions back and set on a stove. Stir and reduce for 10 minutes. Check for seasoning. When it reaches the desired thickness, add chopped parsley and serve alongside the beef.
Saffron gambas al ajillo
Serves 6 Ingredients
z 12 king prawns or tiger prawns (shells on if you like and deveined)
● 1 tbsp smoked paprika
● 4 tbsp + ¼ cup olive oil
● 120g chicken or beef chorizo (optional)
● 50g unsalted butter
● 6-8 garlic cloves, grated
● 1 tsp fresh parsley
● 1 tsp saffron
● Sea salt, to taste
z Juice of one lemon
● Fresh parsley
● Chili flakes
Method
Marinate the clean prawns with olive oil and paprika, cling film and for at least two hours or overnight.
Remove casing of the chorizo, if using, and cut into quarters.
Heat four spoons of olive oil until hot and add the chorizo, allowing them to crisp up. Cook on a medium to low flame. Remove the chorizo and set aside.
Add the butter and allow it to melt in the residual heat. Then turn the flame to medium and, once most of the butter has melted, add the garlic and stir (you only want it to cook without changing the colour).
Add the parsley and stir along with the garlic. Add the saffron and a generous amount of salt, stir and immediately add the prawns on a low flame.
Gently poach the prawns in the butter and oil, using a spoon to pour the butter on top of the prawns as well, essentially basting them.
Flip after a few minutes and cook until just firm and curled.
Garnish it with freshly chopped parsley, chilli flakes and lemon juice.
Serve hot with crusty bread.
DESSERTS Panettone almond and orange bread pudding
8-10 servings Ingredients ● 420g panettone (with almonds/dry fruit)
● 6 large eggs
● 120g fine sugar
● 500ml whipping cream
● 420ml milk
● 20g butter, melted
● 1 tsp vanilla essence
● 2 tsp almond essence
● Zest of one orange
Method
Butter the baking dish lightly. Slice the panettone and arrange as shown in the image, filling the ends with offcuts of the panettone.
In a mixing bowl, add eggs, sugar, cream, milk and cooled melted butter. Whisk well, then add the essences and orange zest.
Pour the mix over the panettone and leave to soak for a minimum of one hour. All parts of the cake must be drenched with the custard liquid.
Preheat the oven to 180°C with the broiler on halfway. Place the baking dish on a middle rack and make sure there is substantial space above for it to rise.
Bake for 40-45 minutes. The pudding will still have a generous wobble when moved, so remove from the oven and set the baking dish on a cooling rack to allow to cool for at least 30 minutes.
Note
This can be enjoyed warm or cold, and can be store for up to 5 days covered in the refrigerator.
Naughty & nice blueberry crumble
6 servings
Ingredients
● 45g oats
● 40g almonds flakes
● 70g + 1 tbsp plain flour
● 60g cold butter
● 50g + 30g sugar
● 550g blueberries
● Zest of one lime
Method
Toast the oats lightly on a pan and set aside.
In a blender, blitz the flaked almonds to a gritty powder.
In a mixing bowl, add the cubed cold butter to 70g of flour and 30g of sugar. Begin mixing the ingredients into each other using your fingertips. Once lightly combined, add the almonds and oats, then continue mixing to get a medium-sized crumb. Set in the fridge for 10 minutes.
Preheat the oven to 180°C with the broiler turned on. In a small, shallow baking dish, lay out the blueberries, sprinkle with 50g of sugar and mix.
Add the lime zest and 1 tablespoon of flour, and mix setting in an even layer.
Top with the crumble mix all over in a nice layer, reaching the edges properly. Place the dish on the topmost rack close to the broiler. Bake for 30 to 35 minutes, or until the crumble turns golden.
Remove and allow to cool for 10 minutes.
Note
This can be served with Greek yoghurt or vanilla ice cream, and stored in the refrigerator for up to three days using a microwave to reheat.
Tropical tres leches
15 servings
Ingredients
● 200g sugar
● 6 eggs
● 1 vanilla pod
● 200g flour
● 20g baking powder
● Pinch of salt
● 300ml coconut milk
● 300ml evaporated milk
● 300ml condensed milk
● 300g pineapple jam
● 350ml whipping cream
● 2 tbsp icing sugar
● Tropical fruit, to decorate
Method
In a stand mixer, add the sugar, eggs and insides of the vanilla pod. Mix on medium to fast, until the mixture has tripled in volume.
Preheat the oven to 180°C. Butter and flour a 38cm-wide baking sheet.
In a bowl, sift the flour, baking powder and salt, and combine them lightly.
Once the cake batter has tripled in volume, remove from the stand mixer and add the flour mix in batches while folding in gently by hand or with a spatula.
Go around the sides of the bowl, then gently cut through the middle and fold again. Check the bottom of the batter for unmixed flour.
Pour the batter into the baking tray, in an even layer. Bake for up to 20 minutes (check with a skewer at 15 minutes).
While the cake is baking, combine the three kinds of milk.
Once the cake is baked, remove from the oven and while it is still warm, poke holes with a skewer or chopstick (keep the cake in the baking tray itself).
Pour the milk mix on to the cake all over evenly, including the corners. Refrigerate for a minimum of four hours or overnight.
For the next layer, heat the jam for a few seconds in the microwave to loosen, then spread a thin even layer on the cake.
Let it set in the fridge for 30 minutes. Whip the cream to soft peaks with the icing sugar, then spread in a swirly but thick layer over the pineapple jam.
Allow to set for an hour before serving. Top with tropical fruit of choice. Divide and cut into 15 square slices to serve. Note
For a cake that’s more saturated, serve the extra milk mix on the side. The cake keeps well in the fridge for up to 5 days, and can be assembled a day before. Top with the fruit just before serving and if using passion fruit, add two tablespoons of icing sugar to it.