Chef’s Share Their Top Christmas Party Recipes
Jun Tanaka’s King prawns with mango and chilli salsa
(Serves 4)
8 raw king prawns, head on
1 mango
1 tsp grated fresh ginger
1 red chilli
½ red onion finely chopped
1 lime juice
1 tbsp chopped coriander
- Bring a pan of water to the boil and add plenty of salt. Cook the prawns for 2 min and refresh in iced water. Peel and place on a plate.
- Peel and dice the mango, place in a bowl, add the red onion, chili, ginger, lime juice and coriander.
- Insert the prawns onto the end of a fork (1 for each prawn). Spoon a little mango salsa onto each fork and serve.
Jun Tanaka’s Smoked Salmon Rillette With Pickled Cucumber And Melba Toast
(Serves 4)
200g poached fresh salmon fillet flaked
200g smoked salmon chopped
1 tbsp mayonnaise
3 tbsp crème fraiche
1 tsp creamed horseradish
½ lemon juice
Pinch cayenne pepper
1 tbsp chopped chives
½ tbsp chopped dill
Sprig dill for garnish
Pickled cucumber
½ cucumber peeled and finely sliced
200ml white wine vinegar
75g sugar
Melba toast
2 slices white bread
- In a large bowl mix all the ingredients for the salmon rillette and season with salt. Spoon into 4 x 200ml kiln jars. Smooth the surface of the rillette with the back of a spoon. Place in the fridge until ready to serve.
- To pickle the cucumber, warm the vinegar and sugar until the sugar dissolves. When cool add the cucumber slices. Leave in the liquid for 1 hour.
- To make the Melba toast, toast the bread, cut off the crusts, slice in half to obtain 2 thin squares, place the cut size on a chopping board and gently rub against the board to remove the excess bread. Cut in half diagonally, place on a tray and leave in a low oven for 10min.
- To serve, place a few slices of pickled cucumber on the rillette, garnish with a sprig of dill and serve with the Melba toast.
Andy Bates’ Chorizo Sausage Rolls
Ingredients
Mini cooking chorizo
Pre-rolled puff pastry
Egg yolk
Fennel seeds
Method
Pre-heat an oven 180c. Lay the mini chorizo lengthways along the pastry, roll and fold the pastry over the chorizo brushing the inside with egg yolk to help seal. Cut pastry so none is overlapping using the seal as the base. Brush with egg yolk and sprinkle with fennel seeds. Bake for 15-20 minutes until pastry is puffed and golden brown. Slice into individual roll.
Reza Mahammad’s Rose Bellini
Ingredients
1 tbsp rose syrup
1tbsp lychee juice
1tsp Goldschlager
Prosecco/ Champagne
a few drops of rose water
rose petals
Method
Put some ice in a cocktail shaker and add the rose syrup, lychee juice, and the Goldschlager. Shake well then strain into a champagne flute. Top with either Champagne or Prosecco. Garnish with a few drops of rosewater and rose petals.
Lotte Duncan’s Pink Fizz
Add a bit of Christmassy sparkle to your party… Dip a sugar lump in a small amount of red food colouring (not too much you only want the drink to be pink) and drop it in a Champagne flute. Sprinkle over some fairy dust…er, sorry, edible glitter and then top up with some chilled cava or Champagne. Cheers!
Jun Tanaka’s new restaurant, The Ninth, has just opened at 22 Charlotte Street, London, W1T 2NB. Nearest tube: Goodge St.
For more inspirational recipes, visit the Food Network UK this Christmas on Freeview channel 41, Sky Channel 248, Virgin Channel 291 and Freesat 149. Or visit www.foodnetwork.co.uk for more recipes and lifestyle tips.
