4. Place the canapés on a baking sheet lined with non-stick paper. Bake for about 15 minutes until golden and crisp. Serve warm.
IN THE AGA
Cook the parcels on the grid shelf on the floor of the roasting oven for about 10–12 minutes.
PREPARE AHEAD AND FREEZE
The parcels can be made and assembled up to 6 hours ahead. Freeze well uncooked for up to 1 month.
CHESTNUT, CRANBERRY, AND BRIE CHRISTMAS PARCELS
g Contents
OUR BEST FIRST COURSES
The first course is an opportunity to wow your guests. If you are sitting down to eat, put the starter on the table before guests come into the room. At a more informal occasion, go round with the first course on a platter – this is a very sociable way to entertain.
FENNEL AND SMOKED SALMON TARTLETS
DOUBLE SALMON AND EGG TERRINE
PRAWN AND CRAYFISH COCKTAIL
QUICK SALMON AND PRAWN DILL SALAD
CRAB, AVOCADO, AND SMOKED SALMON TIANS
SMOKED MACKEREL AND WATERCRESS PTÉ
RUSTIC MUSHROOM LIVER PTÉ
CELEBRATORY FISH PLATTER
FILLET OF BEEF WITH BEETROOT AND HORSERADISH DRESSING
ROASTED FIGS WITH PARMA HAM AND GOAT’S CHEESE
ASPARAGUS WITH PARMESAN AND MUSTARD SAUCE
ROQUEFORT AND PARSLEY MOUSSELINE CREAMS
SWEET POTATO SOUP WITH CUMIN AND GINGER
HONEY-GLAZED PARSNIP SOUP
FRENCH ONION SOUP WITH MUSTARD GRUYÈRE CROÛTONS
PUY LENTIL AND PEARL BARLEY SOUP
EXPRESS MEDITERRANEAN PLATTER
ANTIPASTI
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FENNEL AND SMOKED SALMON TARTLETS
These are perfect as a first course, but you could equally serve them as a light lunch. Serve warm with dressed salad leaves. If you don’t have time to make pastry, use shop bought – 225g (8oz) shortcrust pastry for eight tartlets and 350g (12oz) for 12 tartlets.
Makes 8
Special equipment 2 x 4-hole Yorkshire pudding trays or 8 x 10cm (4in) tart tins
For the pastry
175g (6oz) plain flour, plus a little extra to dust
85g (3oz) butter
1 egg
1 tbsp water
a knob of butter
1 large fennel bulb, roughly chopped
1 small red chilli, deseeded and chopped
150g (51⁄2oz) smoked salmon, chopped
large handful of freshly chopped parsley
200ml (7fl oz) pouring double cream
2 eggs
salt and freshly ground black pepper
50g (13⁄4oz) mature Cheddar cheese, grated
Makes 12
Special equipment 3 x 4-hole Yorkshire pudding trays or 12 x 10cm (4in) tart tins
For the pastry
350g (12oz) plain flour, plus a little extra to dust
175g (6oz) butter
1 egg
1–2 tbsp water
a knob of butter
2 medium fennel bulbs, roughly chopped
1 large red chilli, deseeded and chopped
200g (7oz) smoked salmon, chopped
large handful of freshly chopped parsley
300ml (10fl oz) pouring double cream
3 eggs
salt and freshly ground black pepper
75g (21⁄2oz) mature Cheddar cheese, grated
1. To make the pastry, put the flour and butter into a food processor and whiz until the mixture resembles breadcrumbs. Add the egg and water and whiz until it forms a ball. Roll the pastry out thinly on a lightly floured work surface, then cut circles with a 12cm (5in) cutter or the bottom of a saucer. Place in the trays or tins and chill for 20 minutes.
2. Heat the knob of butter in a frying pan, add the fennel and chilli, and fry for 1 minute. Cover with a lid and cook over a low heat for 15 minutes or until soft. Set aside to cool.
3. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6) and put a baking sheet in to get hot (two sheets for 12). Meanwhile, divide the cooled fennel mixture among the pastry cases, then sprinkle over the smoked salmon and parsley. Whisk the cream and eggs together in a measuring jug, season with salt and freshly ground black pepper, and stir in half the cheese. Pour into the cases, then sprinkle over the remaining cheese.
4. Bake for 20 minutes (25 minutes for 12) or until golden brown and the pastry is crisp.
IN THE AGA
Bake on the floor of the roasting oven for 15–20 minutes. If you’re making 12 tartlets, bake a batch of eight and then a batch of four.
PREPARE AHEAD AND FREEZE
You can make the tartlets up to 2 days ahead. Freeze for up to 2 months.
FENNEL AND SMOKED SALMON TARTLETS
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DOUBLE SALMON AND EGG TERRINE
This is ideal for any occasion – buffet, picnic, even a smart dinner party. Serve it with toast or on individual plates with dressed rocket leaves.
Serves 6
Special equipment 450g (1lb) loaf tin lined with cling film
100g (31⁄2oz) fresh salmon fillet, skinned
a knob of butter, plus 25g (scant 1oz), at room temperature
salt and freshly ground black pepper
100g (31⁄2oz) smoked salmon trimmings
100g (31⁄2oz) full-fat cream cheese
3 tbsp light mayonnaise
1 tbsp freshly chopped chives
2 tbsp lemon juice
4 large hard-boiled eggs, chopped fairly finely
cress, to garnish
Serves 12
Special equipment 900g (2lb) loaf tin lined with cling film
225g (8oz) fresh salmon fillet, skinned
a large knob of butter, plus 50g (13⁄4oz), at room temperature
salt and freshly ground black pepper
170g packet smoked salmon trimmings
200g (7oz) full-fat cream cheese
6 tbsp light mayonnaise
2 tbsp freshly chopped chives
juice of 1⁄2 lemon
8 large hard-boiled eggs, chopped fairly finely
cress, to garnish
1. Preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). Place the salmon on some foil, spoon the knob of butter on top, and season with salt and freshly ground black pepper. Scrunch the sides of the foil together at the top to make a parcel, place on a baking sheet, and bake for 12–15 minutes (15–20 minutes for 12) or until just cooked. Set aside to cool in the foil.
2. Pick out the nicest pieces of smoked salmon (around half) and put the rest into a food processor with the cream cheese, the remaining butter, mayonnaise, chives, and lemon juice. Break up the cold salmon in the foil and add to the processor with the juices. Season with salt and freshly ground black pepper, then whiz until smooth. Spoon into a mixing bowl.
3. Add the eggs and stir until combined. Scatter the remaining smoked salmon trimmings (chopped, if necessary) on top of the cling film in the base of the loaf tin.
4. Spoon the mousse mixture on top and level the surface. Cover with cling film and chill in the fridge for at least 6 hours to firm up.
5. To serve, pop the terrine in the freezer for about 30 minutes to make slicing easier, then turn it out of the tin and cut into slices. Scatter with cress and serve.
IN THE AGA
Cook the salmon parcel in the simmering oven for about 15 minutes or until just cooked.
PREPARE AHEAD
The terrine can be made up to the end of step 4 up to 2 days ahead. Not suitable for freezing.
DOUBLE SALMON AND EGG TERRINE
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PRAWN AND CRAYFISH COCKTAIL
You can prepare this attractive starter ahead and have it ready and waiting in the fridge. Serve with lightly buttered brown bread.
Serves 6
8 tbsp mayonnaise
juice of 1⁄2 lemon
2 tbsp tomato ketchup
2 tsp cream
ed horseradish sauce
3 tbsp capers, drained, rinsed, dried, and roughly chopped
salt and freshly ground black pepper
300g (11oz) small cooked shelled North Atlantic prawns
175g tub cooked crayfish tails, drained
4 Baby Gem lettuces
2 tbsp freshly chopped parsley
Serves 12
240ml (8fl oz) mayonnaise
juice of 1 lemon
4 tbsp tomato ketchup
1 heaped tbsp creamed horseradish sauce
6 tbsp capers, drained, rinsed, dried, and roughly chopped
salt and freshly ground black pepper
600g (1lb 5oz) small cooked shelled North Atlantic prawns
2 x 175g tubs cooked crayfish tails, drained
8 Baby Gem lettuces
4 tbsp freshly chopped parsley
1. Mix the first five ingredients together in a bowl and season with salt and freshly ground black pepper.
2. Dry the prawns and crayfish tails on kitchen paper and stir into the sauce.
3. Peel the lettuce leaves from the heart and arrange 18 leaves (36 for 12) on a platter or on individual plates, allowing three leaves per person. Spoon the prawn mixture into the leaves and sprinkle with a little of the parsley.
PREPARE AHEAD
The sauce can be made up to 4 days ahead. The dish can be assembled up to 6 hours ahead. Not suitable for freezing.
PRAWN AND CRAYFISH COCKTAIL
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QUICK SALMON AND PRAWN DILL SALAD
A first course with wow factor, yet it is surprisingly easy to make. These are perfect for a crowd because they are individual servings, so you’ll always know you have the right number. For very special occasions, arrange a fresh king prawn in the shell on the top of each portion. Serve cold with warm brown rolls or some good brown bread.
Serves 6
200g (7oz) shelled cooked North Atlantic prawns
200g (7oz) sliced smoked salmon
small bunch of fresh dill
170ml tub full-fat soured cream
finely grated zest of 1 lemon
juice of 1⁄2 lemon
pinch of ground cayenne pepper
freshly ground black pepper
lamb’s lettuce, a little vinaigrette, and 6 lemon wedges, to serve
Serves 12
400g (14oz) shelled cooked North Atlantic prawns
400g (14oz) sliced smoked salmon
large bunch of fresh dill
2 x 170ml tubs full-fat soured cream
finely grated zest of 2 lemons
juice of 1 lemon
big pinch of ground cayenne pepper
freshly ground black pepper
lamb’s lettuce, a little vinaigrette, and 12 lemon wedges, to serve
1. Lay the prawns on kitchen paper and squeeze out any excess liquid.
2. Cut one long strip, about 1 x 5cm (1⁄2 x 2in), per serving from the salmon slices and put to one side. Cut the remaining smoked salmon into small pieces about 1cm (1⁄2in) in size.
3. Set aside a sprig of dill per serving, then finely chop the rest of the bunch and tip into a mixing bowl. Add the soured cream, lemon zest, lemon juice, cayenne pepper, and some freshly ground black pepper and stir to combine.
4. Add the prawns and chopped salmon pieces.
5. Arrange the lamb’s lettuce on individual plates, drizzle with vinaigrette, then pile the prawn mixture in the centre.
6. Arrange the reserved salmon strips on top of the prawns. Garnish with a sprig of dill and a wedge of lemon.
PREPARE AHEAD
The prawn and salmon mixture can be made up to the end of step 4 up to 8 hours ahead – the flavours will actually improve. The plates can be arranged up to 3 hours ahead. Not suitable for freezing.
QUICK SALMON AND PRAWN DILL SALAD
g Contents g Our Best First Courses
CRAB, AVOCADO, AND SMOKED SALMON TIANS
A delicious and impressive starter, which looks stunning at a dinner party, wedding, or other celebration. If you don’t have metal cooking rings to shape the tians, don’t worry – you can use ramekins lined with cling film. Serve with dressed salad leaves, lemon wedges, and buttered brown bread.
Serves 6
Special equipment 6 x 7cm (23⁄4in) metal cooking rings arranged on a baking sheet lined with cling film
300g (11oz) fresh crab meat
100g (31⁄2oz) full-fat cream cheese
bunch of dill, finely chopped
juice of 1 lemon
dash of Tabasco
1⁄2 tsp Dijon mustard
salt and freshly ground black pepper
3 small ripe avocados, halved, stoned, and peeled
6 handfuls of salad leaves such as watercress, rocket, or lamb’s lettuce, to garnish
6 slices smoked salmon
Serves 12
Special equipment 12 x 7cm (23⁄4in) metal cooking rings arranged on a baking sheet lined with cling film
600g (1lb 5oz) fresh crab meat
200g (7oz) full-fat cream cheese
large bunch of dill, finely chopped
juice of 2 lemons
generous dash of Tabasco
salt and freshly ground black pepper
6 small ripe avocados, halved, stoned, and peeled
12 handfuls of salad leaves such as watercress, rocket, or lamb’s lettuce, to garnish
12 slices smoked salmon
1. Mix the crab meat, cream cheese, dill, half the lemon juice, the Tabasco, and mustard in a bowl and season with salt and freshly ground black pepper.
2. Mash one avocado with a fork until smooth (two avocados for 12) and cut the remaining avocados into small pieces. Mix the mashed and chopped avocados together, stir in the remaining lemon juice, and season with salt and freshly ground black pepper.
3. Spoon the avocado mixture into the base of each cooking ring and press down with the back of a spoon.
4. Divide the crab mixture among the rings and spread to the edges to cover the avocado entirely. Cover with cling film and chill in the fridge for a few hours.
5. When ready to serve, arrange a handful of salad leaves on each plate, place a ring on top, then carefully remove the cling film and ring. Top each tian with a swirl of smoked salmon.
PREPARE AHEAD
The tians can be made up to 6 hours ahead. Not suitable for freezing.
CRAB, AVOCADO, AND SMOKED SALMON TIANS
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SMOKED MACKEREL AND WATERCRESS PTÉ
A quick-to-prepare starter served with smoked trout. You’ll find it in the chiller cabinets at the supermarket. Serve with warm rolls or toast.
Serves 6
Special equipment 19cm (71⁄2in) square cake tin, lined with cling film
100g (31⁄2oz) butter, at room temperature
175g (6oz) full-fat cream cheese
1 tbsp creamed horseradish
juice of 1⁄2 lemon
300g (11oz) smoked mackerel, skin removed
a few drops of Tabasco
25g (scant 1oz) fresh watercress, plus a little extra to garnish
freshly ground black pepper
6 small slices smoked trout
6 lemon wedges, to garnish
Serves 12
Special equipment 23 x 30cm (9 x 12in) traybake tin or roasting tin, lined with cling film
225g (8oz) butter, at room temperature
350g (12oz) full-fat cream cheese
2 tbsp creamed horseradish
juice of 1 lemon
600g (1lb 5oz) smoked mackerel, skin removed
a few drops of Tabasco
50g (13⁄4oz) fresh watercress, plus a little extra to garnish
freshly ground black pepper
12 small slices smoked trout
12 lemon wedges, to garnish
1. Put the butter, cream cheese, horseradish, and lemon juice into a food processor and whiz
until completely smooth.
2. Remove any tiny bones from the mackerel, then break the flesh into pieces and add to the processor. Add the Tabasco and watercress, season with freshly ground black pepper, and whiz again until just blended.
3. Spoon into the tin and level the top. Cover with cling film and chill overnight.
4. To serve, pop the pâté in the freezer for about 30 minutes to make slicing easier, then turn it out and cut into squares, triangles, slices, or rounds. Arrange a piece on each plate, top with a slice of smoked trout in a swirl, then garnish with watercress and a lemon wedge, and serve with toast or brown bread.
PREPARE AHEAD
The pâté can be made up to the end of step 3 up to 2 days ahead. Not suitable for freezing.
SMOKED MACKEREL AND WATERCRESS PTÉ
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RUSTIC MUSHROOM LIVER PTÉ
This is so easy to make in a food processor. What’s more, it requires no oven-baking. Serve with toast and slices of gherkin, if liked.
Serves 6
Special equipment 450g (1lb) loaf tin, lined with cling film
15g (1⁄2oz) dried porcini mushrooms
2 tbsp olive oil
1 onion, roughly chopped
50g (13⁄4oz) smoked streaky bacon, snipped into small pieces and rind removed
1 garlic clove, crushed
50g (13⁄4oz) chestnut mushrooms, thinly sliced
1 tsp each freshly chopped parsley and thyme leaves
200g (7oz) fresh chicken livers
25g (scant 1oz) fresh white breadcrumbs
50g (13⁄4oz) butter, at room temperature
100g (31⁄2 oz) full-fat cream cheese