Christmas Cheers

Pheasant and Prune in Parma Ham

• 1 Pheasant Breast
• 1 tsp Redcurrant Jelly
• 2 Rashers Streaky Bacon diced
• 25g Chopped Prunes
• ¼ Onion finely chopped
• 1 tsp Chopped Tarragon
• 1 Clove of Garlic crushed
• 6 Slices Parma Ham
• 150ml Red Wine

Using a little oil, cook onion and bacon in a saucepan until onion is soft. Add red wine, redcurrant jelly, prunes, garlic, tarragon and pheasant breast, cover and poach gently for 20 minutes. Remove pheasant and chop into small pieces while reducing the liquid until thick and sticky. Return the pheasant to the saucepan, add seasoning to taste and leave to cool. Slice the Parma ham in half lengthways, place a small amount of the cooled pheasant mixture onto each piece of Parma ham, then roll up to form a bite-sized canapé. Warm in the oven before serving.

Butternut Squash & Chilli Chestnut Rolls

• 1 Small Butternut Squash
• 500g Saxby’s Puff Pastry
• ½ Red Chilli
• ½ tsp Five Spice
• 1 tsp Ground Ginger
• 50g Soft Brown Sugar
• 150g Chestnuts (roasted)
• 1 Egg whisked for egg wash

Peel and cut butternut squash into cubes, then roast in a little oil together with the sugar and five spice mix, allow to cool. Finely chop the chilli and the chestnuts, and mash together with the butternut squash and ginger. Roll out the puff pastry into long thin strips and place a little of the mixture in the centre of the puff pastry, brush the edges of the pastry with egg wash and fold over to form a roll. Brush lightly with egg wash before placing in the oven to cook, until golden brown.

Artichoke in Cheese Sablé Pastry

• Pastry
• 250g Plain Flour
• 250g Grated Cheese
• 250g Margarine
• 1 Tin Artichoke Hearts
• 1 Small Onion
• 2 Rashers Bacon
• 1 Clove of Garlic crushed
• Pinch of Black Pepper
• 1 tbsp Cream Cheese
• Pinch of Dried Tarragon
• 25g Gruyère grated

Make the pastry by placing the above pastry ingredients into a mixing bowl and bind together using a dough hook. Roll and cut out with 3cm round cutter and bake for 12 minutes at 180°C. Dice the onion and the bacon and cook together in a frying pan with the garlic, until the onion is soft. Remove from heat, drain off excess fat, add the strained and chopped artichoke hearts and cream cheese and mix together. When ready to serve, warm the artichoke mixture and place onto the pastry, sprinkle with Gruyère.

Easy Sushi

• 3 Sushi Leaves
• 1 Stick Celery
• 100g Arborio Rice
• 1 Red Pepper
• 1 tbsp Rice Vinegar
• ¼ Cucumber
• Wasabi Paste
• Soy Sauce to serve

Cook rice in salted water until slightly overcooked and sticky, strain but do not rinse. Add rice vinegar and allow to cool. Thinly slice vegetables into long strips. Spread rice onto sushi leaf. Place a little wasabi and vegetables in a line across the length of the sushi leaf. Roll up tightly and wrap tightly in cling film before chilling. Cut into 2cm pieces and serve with a little soy sauce on the side.

Potted Shrimp

• 4 Slices Brown Bread
• 200g Pickled Brown Shrimps
• 100g Softened Butter
• Pinch of Allspice
• 1 Clove of Garlic
• Pinch Black Pepper
• 25g Chopped Parsley

Cut bread into circles using a 3cm round cutter. Melt 30g butter in a bowl, add crushed garlic and dip the bread in the butter then place on a baking tray and cook until golden brown. Add all other ingredients to the bowl and mix well. Spoon the mixture onto the bread and garnish with dill to serve.