Festive Recipes by Hannah

Festive Recipes by Hannah
Here are my favourite recipes for the festive period. I've chose these ones because they are simple, make ahead recipes for serene entertaining. Perfect for impressing impromptu guests and to reward yourself with after all of your hard work! 
 
  • Coronation Chicken Terrine - Super reliable, amazing flavour for lunch, a nibbles board or topping as a canape.
  • Norfolk Dapple, Chilli and Rosemary Biscuits - Stunning stand by. Wonderful with drinks, wine and a base for quick canapes.
  • Smoked Mackerel, Apple and Dill Pate - A starter, lunch, dip or canape topping - reassuringly reliable!

 

Love, Hannah X

 

 

 

 

1. Coronation Chicken Terrine 

Makes a 2lb loaf shaped terrine. Up to 10 starter slices, 15 buffet slices or 40-60 canapes.

Ingredients:

  • 500g cooked chicken
  • 600g chicken sausages 
  • 3 tbsp tikka massala paste
  • 2 tbsp mango chutney
  • 75g flaked almonds
  • 75g dried apricots
  • 1 small bunch spring onions

Method

  • Preheat the oven to 160C
  • Line the loaf tin with parchment on the base and sides to a height greater than 2cm above the top of the tin and the paper fits neatly into the corners.
  • Tear apart the cooked chicken into rough chunks and place in a large bowl. 
  • Chopped the apricots to a small dice. 
  • Thinly slice the spring onions. 
  • Add both plus the massala paste, mango chutney and flaked almonds. Mix together.
  • Take the skins from the sausages and put the sausagemeat into the chicken mix.
  • Use your hands to mix very well and combine as a 'sausagemeat' mix.
  • Push into the loaf tin. Making sure it is firm and level.
  • Place the loaf tin on a flat baking tray (one that won't buckle).
  • Place in the middle of the oven and bake for 45 minutes -1 hour. When a skewer or knife is inserted into the middle of the terrine, the juices should run clear, without blood. 
  • Place the baking tray on a wire rack and leave the terrine to cool in the tin for 15 minutes.  
  • After this time, top with a slip of parchment, a small flat chopping board and a full bag of flour or some tins of beans to weight and flatten. A small amount of liquid may escape at this point. 
  • After another 15 minutes, place at the bottom of the fridge (weighted) and refrigerate overnight. 
  • Remove the weights, board and parchment. Slip a knife around the outer edge of the terrine and turn out. 
  • Wrap in cling film and store in the fridge for up to four days. Alternatively, freeze for up to one month. You may like to slice before freezing? Defrost what you need in the fridge overnight and eat on the following day. 
  • Slice as desired and serve with salad, pickles, mango mayonnaise, raita. As a canape, top squares with creme fraiche, mango chutney, apple or cucumber and some toasted flaked almonds. 

ALLERGENS: Nuts, Sulphites.

 

 

 

 

2. Norfolk Dapple, Chilli and Rosemary Biscuits

 

Makes around 30 biscuits 

 

Ingredients:

 

  • 150g plain flour
  • 140g butter
  • 140 Norfolk dapple cheese
  • 1/2 tsp chilli flakes
  • 1/2 tsp cracked black pepper
  • 4 sprigs rosemary
  • 1 medium-large egg
  • 2 tbsp mixed seeds or nuts* *this can be made up of a mix of poppy, linseed, pumpkin, fennel seeds, mustard seeds, walnuts, hazelnuts, peanuts.  

 

Method

 

  • Finely chop the rosemary.
  • Cut the butter into small pieces.
  • Place the flour, butter, cheese and pepper into a food processor and pulse until the mix resembles breadcrumbs.
  • Add the chilli flakes, rosemary and 1 tablespoon of cold tap water. Pulse again so that the mixture just comes together. If you need a little more water add another half to one full tablespoon.
  • Remove the mix from the processor and bring together by hand. Rolling out to form two logs with an approximate 4cm diameter. 
  • Finely chop any larger nuts or seeds within your chosen mix. My favourite mix is golden linseeds, pumpkin seeds and walnuts.
  • Beat the egg and brush over each log.
  • With the seed or nut mix on a flat plate or baking tray, roll the cheese biscuit logs in to cover entirely.
  • Wrap in cling film and chill for a minimum of 30 minutes. The mix can be refrigerated for up to three days before baking. The raw mix can also be frozen for up to one month. To thaw, place in the fridge overnight.
  • Preheat the oven to 180C (Aga; bottom of the top/hot oven). Line a flat baking sheet with parchment.
  • Slice each log into discs of approximately 5mm thickness and place flat on the baking tray. Allowing 1-2cm between each biscuit.
  • Bake for 10-14 minutes until a rich golden colour (time dependent on your oven).
  • Cool on a wire rack. Eat warm or at room temperature. Store in an airtight tin for up to 1 week. If desired reheat to serve.
  • Nibble with wine, add to your cheeseboard, serve with soup, pate, as part of a starter. As a canape base, I love to top them with soft cheese, roast butternut and chilli jam. 

 

Wells Alpine and Gurneys Gold are good alternative cheeses. Any winter herbs can substitute the rosemary.

Note: Should you need to make this recipe by hand, rub the butter into the flour until it resembles breadcrumbs. Add the cheese, pepper, chilli flakes, rosemary and water and bring together by hand. Continue with the recipe.

 

ALLERGENS: Wheat, Egg, Milk, Nuts

 

 

 

 

3. Smoked Mackerel, Apple and Dill Pate

 

Serves 4-8

 

Ingredients:

 

  • 600g peppered smoked mackerel
  • 2 granny smith apples
  • 300g soft cheese
  • 20g dill

 

 

To make in a food processor:

 

  • Peel the skin from the mackerel and break the flesh into chunks.
  • Peel 1 apple. Cut both apples into random chunks (disposing of core and pips).
  • Roughly chop half the dill. 
  • Place the soft cheese, the apple, half of the mackerel and the dill into the food processor. Blitz to bring together. 
  • Use a spatula to stir and level slightly. 
  • Add the remaining mackerel and pulse so that the fish is mixed but still has some texture. For a smooth pate, continue blitzing to create your desired texture. 
  • Refrigerate in an airtight pot for up to four days. Place into ramekins and pour over melted butter; serve as pate or dip as part of a buffet or grazing board; create yummy canapes by topping chicory with the pate, a little horseradish, capers and dill.
To make by hand
  • Break the mackerel into chunks and using a fork, mash into the soft cheese. Grate the apple and mix into the pate with the finely chopped dill. 

ALLERGENS: Fish, Milk

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