The party sea­son’s best bites

You’ve stocked the cel­lar and planned your cocktail list – now for some­thing to graze on. It’s time to give sausages on sticks the heave-ho-ho-ho...

The Daily Telegraph - Saturday - - BODY MIND -

SERVES FOUR TO SIX

1 tbsp pale (shiro) miso 2 tbsp rice vine­gar

2 tbsp melted co­conut oil 150g kale or cavolo nero 1 tbsp tog­a­rashi or fu­rikake spice mix

METHOD

Pre­heat the oven to 150C/130C fan/Gas 2. In a large bowl, mix the miso, rice vine­gar and co­conut oil to­gether.

Re­move the stems from the kale or cavolo nero and cut the leaves into 6cm pieces. Add the kale leaves to the miso mix­ture and mas­sage it into the leaves.

Place the kale in a sin­gle layer on a large bak­ing tray or two smaller ones. Sprin­kle with the spice mix and bake for 20 min­utes or un­til crisp.

Recipes from My Asian Kitchen by Jen­nifer Joyce (Mur­doch Books, £20) 4 small raw beet­root, grated 4 tbsp red wine vine­gar 4 tbsp olive oil

METHOD

Cut the salmon in half across the fil­let, re­move any pin bones and set aside on a board, skin-side down.

Place the crushed pep­per­corns in a bowl with the car­away seeds, salt and sugar, then mix in the vodka.

Evenly spread the mix­ture on to the flesh side of the salmon, press­ing it in un­til you have used it all.

Lay the dill evenly over the sur­face of the fish. Now sand­wich the two pieces of salmon to­gether, skin-side out, so that the cur­ing sides are touch­ing each other.

Tie with kitchen string, tuck­ing in any fill­ing that spills out, then wrap the fish tightly in cling film – I like to wrap it twice so that it is really se­cure.

Place the par­cel in a dish to catch any es­cap­ing liq­uids and re­frig­er­ate for 48 hours. You can weight the salmon down with some­thing heavy if you like. And, if you re­mem­ber, you can turn it a cou­ple of times, but it doesn’t really make that much dif­fer­ence.

To make the beet­root pickle (which can be pre­pared a few hours be­fore you want to serve it), place all the in­gre­di­ents in a large bowl, cover and leave for about two hours

2 large sweet pota­toes, skin on 2 tbsp veg­etable oil

1 gar­lic clove, sliced

½ tsp sea salt

1 thumb-sized jalapeño or other green chilli, sliced

1 tbsp yuzu or lime juice

Thick zest of 1 lime

60ml may­on­naise

90ml but­ter­milk

METHOD

Pre­heat the oven to 150C/130C fan/Gas 2.

Thinly slice the wellscrubbed sweet pota­toes length­ways on a man­dolin, about 2½mm thin. They should be thicker than you might think as they will shrink and be­come crisp. If they are too thin, they can burn in places be­fore they are cooked.

Rub both sides of the crisps with the oil and place on one very large bak­ing tray or two smaller ones. Bake for 45 min­utes or un­til crisp. You may want to swap the two trays (if us­ing) around half­way through the cook­ing time.

In the last 10 min­utes or so of bak­ing, flip over the pota­toes so they dry out.

Re­move the crisps from the oven, sprin­kle with sea salt and leave to cool on the tray. If not eat­ing im­me­di­ately, place in a tin or sealed con­tainer and line the base with bak­ing pa­per so it ab­sorbs any mois­ture.

To make the creamy chilli sauce, in a mor­tar and pes­tle crush the gar­lic, salt, green chilli, yuzu or lime juice and lime zest un­til they form a paste. Scrape into a small serv­ing bowl and add the may­on­naise and but­ter­milk. Stir to com­bine.

Serve the creamy chilli sauce with the potato crisps. in the fridge, then drain off the liquid thor­oughly be­fore serv­ing the grated beet­root with the salmon.

Re­move the salmon from the cling film and gently wipe off the ex­cess dill and cure. Place the fish, skin-side down, on a board and scat­ter with a lit­tle ex­tra dill.

Serve the salmon with the beet­root pickle on the side and slices of good rye bread.

Al­ter­na­tively, assemble the canapés your­self by thinly slic­ing the salmon, plac­ing it on rye bread and top­ping it with a lit­tle of the pickle. You could also serve it with lemon wedges in­stead.

Recipe from The Art of the Party by Kay Plun­kett-Hogge

(Mitchell Bea­z­ley, £12.99)

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