Tasty tidbits that range from posh appetizers to homely snacks to feed the kids on a Friday night (especially the healthy sausage rolls!).
There is nothing better than a good nibble to get the appetite ready to party, enjoy!
Well, the big day is over and it’s inevitable you’ll be eating Turkey for at least the next week. While turkey and cranberry sandwiches are pretty nice, there’s really only so many you can stomach. So strip the turkey of all the lovely meat and store it in an air tight container to make these tasty recipes. But don’t throw away the carcass and bones! Boil them to make a tasty stock that you can freeze and use later.
Brunch/Lunch Frittata Saute sliced onions, diced cold roast potato and shredded turkey in a deep non-stick fry pan until onions are translucent, not brown. In a small bowl whisk 3-4 eggs and a dash of milk (or enough eggs and milk to cover the amount of mixture in the pan), season well and pour into the pan. Cook for about 5 mins, dragging the egg that has cooked from the sides to the centre. When the egg is half cooked, top with chopped flat leaf parsley and grated cheese. Place fry pan under a hot grill (broiler) until puffed up, golden brown and cooked all the way through. Slice into thick wedges and serve with a green salad.
Chilled Garden Salad Soup This is a great way to never let soggy salad go to waste. Place leftover garden salad (lettuce, cucumber, tomato, red onion) into a blender. Add half a mashed avocado, 1 cup of vegetable stock (or water), the juice and zest of a lemon, a splash of balsamic vinegar and a cup of ice. Season generously with sea salt and cracked black pepper and blend until smooth. Serve immediately in shallow bowls topped with shredded turkey (optional for Christmas time). This makes quite a thick soup, add more stock or water for a thinner consistency.
Turkey and Potato Bites In a large bowl mix together shredded turkey, mashed potato, a beaten egg, mixed herbs (parsley, basil, mint) and cranberry sauce until well combined. Season and shape into small balls. Roll the balls in breadcrumbs and shallow fry or bake until golden brown. Serve with leftover gravy or cranberry sauce for dipping. These can also be made into larger patties and served as a light meal with salad or steamed vegetables.
Happy cooking, Christie
This is a twist on the delicious Lebanese dip, babaganoush. I’ve used harissa, which is a North African spice paste that is extremely hot, so please use sparingly unless you have an acquired taste for a fiery tongue!
Serve with grissini, toasted pita bread or crunchy raw vegetables for dipping.
1 large eggplant (aubergine)
1 teaspoon harissa paste*
1 heaped tablespoon thick Greek style yoghurt
1 tablespoon mint, finely chopped
1 teaspoon sesame seeds, toasted
1 teaspoon sunflower seeds, toasted
Sea salt and white pepper
Preheat the oven to 220C. Place the whole eggplant on a non stick baking tray and bake for 45mins, turning once.
Slice the eggplant length ways and scoop out the flesh with a spoon. Transfer to a bowl and mash roughly into a paste, leaving some texture. Add the harissa paste and stir until well combined. Season with salt and pepper and allow to cool to room temperature.
Once cool, add the yoghurt, mint and seeds and mix well. Serve garnished with extra seeds and mint.
*Available from delicatessens, speciality grocers and selected supermarkets.
It’s that time of year when friends drop in unexpectedly for drinks and you need to whip up something quick and easy to serve with all the booze. These delicious canapés have a nice little heat kick that can be quenched just as easily with champagne or beer – how’s that for a crowd pleaser?
I haven’t specified ingredient quantities, so that you can make as little or as many as you need.
Witlof, washed and leaves separated
Coriander and white pepper to garnish
Mix together sour cream and wasabi paste, (4 tablespoons of sour cream to 1 teaspoon of wasabi) and set aside. Trim the stalks of the witlof leaves if needed.
Slice cucumber into thin matchsticks and place a small mound into a witlof leaf. Top with half a slice of smoked salmon and a teaspoon of the sour cream mixture.
Garnish with fresh coriander and white pepper. Serve with a lemon wedge for squeezing.