One of my favourite things about Christmas is the build-up of excitement weeks before hand! What better way to immerse yourself in the festive spirit than to bring out your inner ‘hostess with the mostest’ and throw a dinner party for your nearest and dearest? It needn’t be stressful nor strain the already battered bank account…so why not try these few easy steps and recipes, seeing off the end of term in true festive style.
1. Plan, plan and plan some more
As tedious as it sounds the simple process of writing a list detailing food and alcohol shopping, cooking timings and other necessary preparations will significantly help in reducing last minute stress and ensure the smooth running of your party.
2. Invites
This doesn’t have to be a formal process by any means, however it is important that you establish numbers early on so that you know how many people you are catering for…after all a lack of food could lead to a disaster!
3. The Food
Obviously the most important part! These recipes combine classic Christmas staples with a twist of student frugality…
Nibbles
·Cranberry, Brie and Caramelised Red Onion Tartlets
Ingredients:
– 1 ½ x pack of filo pastry
– Brie
– Cranberry sauce (ready made is fine for this recipe although if you are feeling virtuous homemade is always preferable!)
– 1x red onion
– Mixed herbs
– Balsamic vinegar
– 2 x bacon rashers (optional)
Method:
1. Pre-heat the oven to approximately 180C and grease a shallow muffin tin with small amounts of butter (the size of the tin is really up to you depending on how big or small you want the tartlets to be
2. Make the filling by frying finely chopped red onion in a drizzle of olive oil, after about a minute add finely chopped bacon, mixed herbs and some salt and pepper. Continue to fry until the bacon is cooked through (should take about 2 minutes). Add a dash of balsamic vinegar and cook for one more minute – set aside for using later
3. Lay out a sheet of filo pastry on a surface dusted with plain flour – taking a large sharp knife divide the sheet into squares
4. Arrange 3 squares one on top of the other to form a star shape and gently line each hole of the tin (brush with a little beaten egg or some water) – continue this process until you have the desired amount of tartlets
5. Using a teaspoon put a little of the onion mixture in the bottom of each tartlet, followed by a teaspoon of cranberry sauce then a slice of brie to finish
6. Place the tartlets into the oven for about 8-10 minutes – be careful to check however as filo pastry has a tendency to burn
7. To serve arrange on a nice plate or platter and artistically sprinkle a few basil leaves
·Mini Yorkies with Chorizo – a change from the classic beef and Yorkshire pudding
Ingredients:
– 140g plain flour
– 4 x eggs
– 200ml x milk
– Pinch of salt
– Pinch of pepper
– 1 tsp paprika
– Chorizo sausage
– 110g Sun-blush tomatoes
– 3 x table spoons horseradish
– Sage
– Red onion
– Pinch of chilli powder
– Handful of fresh coriander
Method:
1. You need a small holed canapé baking tray (to give the baby Yorkshire pudding shape) – fill each hole with a little sunflower oil and place in an oven pre-heated to 220C
2. Sift the flour into a bowl
3. In a separate bowl whisk the eggs and milk together
4. Make a well in the centre of the flour and pour in 1/3 of the milk and egg mixture – with an electric whist begin to gradually combine
5. As the mixture begins to come together gradually add the rest of the liquids – continue to whisk until the mixture is smooth and without lumps
6. Season with the salt pepper and paprika
7. Take the tray out of the oven and fill each hole about 2/3 full with mixture – place back in the oven and bake for about 20 minutes – check after about 15
8. Meanwhile blend the sunblush tomatoes, horseradish, chilli powder, pinch of pepper together until the desired consistency (depending on how chunky or smooth you want it)
9. In a frying pan fry the finely chopped red onion add diced chorizo and continue to fry for about 2 minutes
10. Remove the Yorkshire puddings from the oven and put a teaspoon of the tomato mixture onto each Yorkshire pudding and top with the onion and chorizo – sprinkle with fresh coriander leaves to serve
The Main Event
·Turkey – feeling faint at the prospect of splashing out on a extortionately expensive turkey just because breaking tradition doesn’t bear thinking about? Never fear there is a way to serve up turkey without facing bankruptcy
Ingredients:
– 1 x turkey escalope per person
– Butter
– Red onion
– About 180g of Bread crumbs
– 2 x egg yolks
– 3 x bacon rashers
– Sage
– Sausage meat (approximately 200g)
– 120ml dry white wine
– Salt
– Pepper
Method:
1. Pre-heat the oven to 180C
2. Place each turkey escallop onto its own piece of baking parchment, brush the turkey with butter
3. In a bowl combine finely chopped red onion, breadcrumbs, finely chopped bacon, finely chopped sage and sausage meat – if too dry add another egg yolk
4. Place the stuffing mixture in the centre of each escallop and form a sausage shape – then tightly role each escallop around the stuffing – seal with cocktail sticks to prevent the stuffing from escaping
5. Into each package put about 2 tablespoons of white wine and season each with salt and pepper – then fold each piece of baking parchment tightly around the turkey so that all of the moisture is contained
6. Then wrap each parcel in tin foil – this should ensure that the turkey doesn’t dry out too much
7. Place the turkey into the oven for about 25 minutes
8. Check after about 20 minutes
·Buttery Brussel Sprouts, Cabbage and Leeks
Ingredients:
– Packet of brussel sprouts – each one quartered
– 1 x white cabbage – shredded
– 3 x leeks – finely chopped
– Generous knob of butter
– 80g pancetta – diced
– Mixed herbs
– White wine
Method:
1. Place the sprouts, cabbage and leeks into a pan – pour a little water into the bottom just to cover the base of the pan and about 120ml of wine – allow to simmer until soft – approximately 20 minutes
2. Heat the butter in a large frying pan and add the pancetta and mixed herbs
3. Add the vegetables and fry until beginning to brown
Pudding!!!
·Christmas Puds with a Twist – personally Christmas simply isn’t the same without the classic Christmas pudding – this version is self-saucing and therefore requires less fuss allowing you to perfect your hosting skills
Ingredients:
· Zest of 1 orange
· 200g bread crumbs
· 25g treacle
· 25g golden syrup
· 200g plain flour
· 250g suet
· 2 large eggs lightly beaten
· 200ml brandy
· 100g grated carrots
· 50g grated parsnips
· 500g of mixed fruit – sultanas, raisins, currents, mixed peel, dried apricots (I recommend less currents than raisins and sultanas)
· 1tsp mixed spice
· 1tsp cinnamon
· 100g mixed nuts
· 75g butter
· 100g soft brown sugar
· 75g golden syrup
· 25g treacle
· 1 x vanilla pod or 1 x teaspoon of vanilla extract
· Juice of ½ a lemon
· 150ml double cream
· 2 tablespoons of brandy butter
Method:
1. Put the butter, soft brown sugar, golden syrup (75g), treacle (25g), lemon juice and vanilla into a pan and bring to simmering point
2. Pour in the double cream and whisk to combine then add the brandy butter, stirring until fully incorporated – set aside
3. Grease 8 individual pudding basins and line the bases with baking parchments and heat the oven to 160C/140C fan/gas 4
4. Mix together all remaining ingredients in a large mixing bowl until thoroughly incorporated – then fill each pudding basin with mixture until ½ full – then make a relatively deep well in the centre of each and add a generous tablespoon of the butterscotch mixture, before covering with more Christmas pudding mixture
5. Grease a large sheet of foil and stick a large sheet of baking parchment on top – cut into 8 squares that are large enough to cover the puddings with overhang then make a small pleat in each
6. Cover the puddings by scrunching foil around the edges to completely seal
7. Place the pudding basins in a large roasting tin, place the tin in the oven, fill with water until about ½ way up the sides of the basins, then bake for 1 hr
8. The puddings can be stored for up to 2 weeks – when serving turn the oven to 180C/160C fan/gas 5 – put the puddings back with the roasting tin as above and cook for a further 40 minutes
– For variations of this recipe try filling with a chocolate sauce mixture or perhaps even a spiced jam
Enjoy your delicious Christmas meal collegiettes!
Image Credits: bawa.biz, channel4.com, bbcgoodfood.com