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Christmas, cheers

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This is my plan, for finger food style, yule-buffets..

  • Guacamole – you need 1 ripe avocado, mashed with lime juice (dissolve some salt in the juice before you stir in), spring onions and black pepper, now mix through some greek yoghurt or sour cream. If you use greek yoghurt, hold back 2tBsp to mix through store bought hoummus. If you like this more spicy, forget the yoghurt, add a dash of Tabasco and chopped, peeled and de-seeded tomatoes.
  • Pita chips – cut white pita bread with scissors into little wedges and toss with salt, pepper and garlic olive oil, plus sesame seeds if you’ve got them. Now bake in a moderate oven for 10 mins until
  • Salsa – see my recipe below
  • Hoummus – add 2 tBsp greek yoghurt and juice of half a lemon to store bought hoummus, plus freshly ground pepper and 1/4 or 1/2 tsp of ground cumin. Stir up then serve with a drizzle of good extra virgin olive oil and a sprinkle of sweet paprika.
  • Cocktail sausages (free range or at least “butcher’s choice”) – bake with honey, soy sauce and a drop of sesame seed oil for 30-40 minutes until sticky and browned. Other versions could be honey and mustard or maple syrup and orange…
  • My favourite cheese – Cenarth brie, St Agur and an amazing cheddar plus plain water crackers

  • Organic chicken bites or breaded prawns, served with homemade plum sauce
  • Mini baked potatoes (mini potatoes baked til super crisp) with sour cream and chives
  • Ham, pesto and boursin tart

Ham, pesto and Boursin tart

  • 1 x pre-rolled puff pastry
  • 1 x jar basil pesto
  • 3 x thin slices of ham
  • 1 x boursin cheese

Spread basil pesto over half the pastry, leaving a border to seal later

Layer the ham over the pesto

Crumble Boursin on top of the ham then with an eggwash, paint around the border to seal in the filling.

Fold the pastry onto itself, pressing down on the edges and eggwash the top.

Cook in a moderate over for 15-20 minutes until golden brown.

Serve warm, cut into small squares. This recipe was originally in an old Good Food magazine, it’s a great, simple combination and I sometimes use this combination in toasted sandwiches too.

Salsa

  • half red onion finely chopped or blitzed
  • 1 red pepper finely chopped or blitzed
  • 1 red chilli – mild, blitzed
  • 1 clove of minced garlic
  • 1 punnet of plum tomatoes, a quarter blitzed, seeds and all and the for the rest of the tomatoes, squished out the seeds with your fingers then chop finely.
  • 1 tsp hot paprika
  • 2 tsp fresh lime juice
  • 1 tBsp extra virgin olive oil
  • sea salt and freshly ground pepper
  • 1 tBsp fresh parsley or coriander chopped finely

Mix the ingredients up at least 30 minutes before the party, or days beforehand! Keep covered in the fridge overnight if you do make ahead.

Plate style buffet food next week… have I missed anything?

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Written by Victoria

November 28, 2007 at 8:36 pm

Posted in Recipes

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