A few days ago I went to what was the last Christmas party that all of my course friends would have together at university, as it’s our third and final year. So why not send off the year with some great party food?
Here are my recipes, in order of what I made:
Spinach and Ricotta Pasties
Ok, so I’ve already done a recipe for these – here
Mini Lemon Meringue Pies
1) Roll out one block of ready made shortcrust pastry (I used sweet shortcrust). Make sure that you get it out of the fridge about 15 minutes before you use it, but don’t leave it for too long, because it will become too warm and soft to manage. If at any point it does get too hot, wrap it in some cling film and place in the freezer for 10 minutes.
2) Using a glass, cut out each pastry circle that will become an individual pastry case:
3) Place each pastry disc into a muffin/yorkshire pudding tin and prick a couple of times with a fork before placing in a preheated oven (set to 200°C).
3) Once they’ve been in the oven for about 10 minutes, when they are becoming a light golden brown, glaze each base with a beaten egg in order to seal. Then bake for another couple of minutes.
4) Once the egg has been cooked, remove the cases from the tin and transfer to a flat baking sheet, leaving them to cool. Next, place a teaspoon of lemon curd (I used a shop bought one, but you can make your own – here’s a recipe from Delia).
5) Here’s the hard part, if like me you don’t have an electric whisk or a snazzy table top mixer, you need to whisk 4 egg whites into near stiff peaks. Whilst whisking, add a couple of pinches of salt and enough sugar to your taste (I didn’t measure my sugar and just poured it in once in a while).
6) Add about a tablespoon of meringue onto each of the mini pies, making sure that you seal over the edge and not exposing the curd. Then add to an oven, also set to 200°C and bake until the meringues are a nice golden brown. If you make ahead, then the meringues will become softer and sticky, so you would like to keep them slightly harder, then make and serve straight away.
Honey Mustard Cocktail Sausages
1) Snip off each sausage so that they are individual and place in an oven dish. Then put in the oven (which is once again at 200°C) and bake for 20-25 minutes.
2) Mix together two teaspoons of dijon mustard and about four teaspoons of honey in a bowl. When the sausages are ready, pour over this glaze and return to the oven for another 10 minutes. Then serve hot or at room temperautre.
Couscous Salad – this can be made whilst the sausages are baking in the oven.
1) Measure 200g of couscous and transfer into a bowl. Then, add 3/4 of a litre of vegetable stock. Cover the bowl with cling film and leave for 10 minutes
2) Whilst the couscous is cooking, chop half a red onion into small pieces, along with chargrilled peppers (I got mine from a jar in oil). Crumble up some feta cheese and chop some parsley.
3) When the couscous is cooked, mix all the other ingredients into it using a fork, this will make sure that the couscous remains fluffy. You can serve this hot or cold.
Here is what all of the food looked like when ready. Sadly most of it was eaten by either people, but they enjoyed it, and that’s the important thing.
Merry Christmas Everyone!