Grazer Anna Hedworth is looking forward to a peaceful Christmas, which means simple canapés to keep everyone happy
I’m looking forward to Christmas a lot, mainly to sleep and eat!
This year has been a whirlwind of hard work; markets, blogging, supper clubs in castles and on boats, private parties, menu planning, salami classes and raw food adventures – not to mention the day job – so I think I need to hibernate for a little bit.
It has all been thoroughly enjoyable and rewarding and I hope for more of the same next year, but I’d like to spend a week curled up by the fire for the holidays!
So Christmas food that is easy or, even better, made by someone else, seems very appealing. These canapés are very simple and easy to put together.
I have people round between Christmas and New Year most years and put on a lunch. If any of my guests are reading this there’s just going to be a big ham, some chutney and a plate of cheese this year! And wine of course. It’s a keeping it simple kind of end to the year.
These little chicory canapés are my favourite and they only involve assembly, which means more time to sit on the sofa with wine. The mackerel pate is another old favourite that has been around forever, but mackerel and horseradish is just so lovely and these are very undemanding. The muffins require a little bit of baking effort but are worth it, and the pastry twirls are delicious; just pack as much filling in as possible!
I hope you have a restful and fun Christmas and New Year. See you on the other side for more food adventures.
More news and recipes from The Grazer at www.the-grazer.blogspot.co.uk
Parma Ham and Chestnut pastry twirls
Makes 20
Ingredients
1 sheet ready-made puff pastry
4 tbsp chestnut purée
100g chopped chestnuts
6 sprigs thyme
knob of butter
2 packs Parma ham
Method
Melt the butter in a frying pan and add the chopped chestnuts and thyme leaves. Fry off gently for about 5 minutes. Roll out a sheet of ready made puff pastry and spread evenly with the chestnut purée, lay the Parma ham all over so the whole sheet is covered then sprinkle over the chopped chestnuts and thyme. Then roll up the whole lot from one end, quite tightly, like a jam roly poly, keeping everything inside as you go. Squidge down the end with a fork to keep it all together, then slice into rounds about 2cm wide. Lay these out on a baking tray lined with baking parchment and brush with a beaten egg. Then bake for 10 minutes at 200C/Gas 6. Serve them warm; delicious buttery pastry with salty ham and sweet chestnuts. Lovely!
Mackerel and horseradish pate with watercress
Makes 30
Ingredients
2 mackerel fillets
100g cream cheese
100g crème fraîche
5 tsp horseradish sauce
squeeze of lemon juice
Method
Simply peel the skin off the mackerel fillets and flake them into small pieces in a bowl, looking out for any bones. Add the cream cheese, crème fraiche, horseradish and a squeeze of lemon juice and then mush it all together with a fork until fully mixed. Add a little to the top of some toast or bread cut into small pieces and top with a piece of watercress. The hot horseradish is lovely with the creamy cheese and smoked fish, and so simple.
Mini Butternut Spice Muffins
Makes 24
Ingredients
125g flour
110g sugar
2 tsp baking powder
1 tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
½ tsp salt
50g butter
200g mashed butternut squash (about ½ an average one)
120ml evaporated milk
1 egg
handful raisins (optional)
For the topping:
2 tbsp sugar
1 tsp cinnamon
½ tsp nutmeg
Method
Preheat the oven to 200C/Gas 6 and grease muffin tin with butter. Peel and chop the squash into chunks and roast for about 15 mins or until soft. Mix together flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut butter into small pieces and rub through with your fingers until it’s like breadcrumbs. When the squash is done mash it and mix it with evaporated milk, and egg.
Pour the squash mixture into the flour mixture and add the raisins, then fold gently until the mixture is just combined. Pour the mix into the greased muffin tins, about half to two thirds full. Then sprinkle with cinnamon-sugar-nutmeg mixture over the top of each muffin, then bake for about 15 minutes.
Chicory with toasted walnuts, Stilton and honey
Makes 20
Ingredients
3 chicory heads
50g toasted walnuts
50g stilton
honey to drizzle
Method
These are ridiculously easy, and I think may actually be my favourite canapé. Simply divide up the leaves of a head of red chicory, toast off some walnuts in a dry pan then add to the chicory ‘cups’. Crumble over the Stilton evenly between each leaf and then drizzle each with about half a teaspoon of honey. The crunchy toasted nuts and the sharp chicory are delicious with the creamy cheese and sweet honey.
