Christmas snacks: Yotam Ottolenghi’s festive party-food recipes

Whet the craving with stilton hush puppies, anchovy crostinis and a pre-dessert of chocolate salami

You’ll probably have worked out that the grandiose feast is virtually a theatrical build-up.Festive drinks are followed by little teasers, a few cases pierces to whet the craving, but not too much: you need to leave room for the main deed. Cheeseboards are, for me, a thing of the past, if only for the fact that I can’t help but go back for more, so now I supplant the cheese with only a few rich snacks( you’ll tone butter features everywhere this week) to kick-start the party with only the privilege position of batch. This year, I’m making salty anchovy crostinis and the most indulgent hush puppies, and later, because even dessert needs a pre-dessert, a chocolate salami for the final, drastic close.

Anchovy, lime and chilli butter crostini( painted above)

This is a great little festive snack to hand around at a party, together with your favourite sparkling wine. The butter is quite rich, so two soldiers per person are more than enough.

Prep 15 min
Cook 10 min
Makes 12 , to serve 6

7 anchovy fillets , drained and approximately chopped
1 small garlic clove , peeled and approximately chopped
1/2 green chilli , seeds and pith removed, finely chopped
75 g unsalted butter , well-softened to room temperature
1 lime – zest finely grated, to get 11/2 tsp, and juiced, to get 1 tsp
3 slicings sourdough food , well toasted or grilled
Olive lubricant , for drizzling
1/2 tbsp parsley leaves , finely chopped, to serve
Black pepper

Put the first four parts into the small bowl of a food processor with the lime juice and a teaspoon of the zest. Blitz until smooth, scraping down the two sides of the container a few cases duration as “theres going”. Refrigerate if not employing straight away; you’ll need to bring it back up to room temperature when using.

Cut the toast into 12 6cm-long x 2cm-wide soldiers. Spread each soldier with about 10 g of the butter mingle, rain with a little oil and finish with the parsley, the remaining lime zest and some freshly ground black pepper.

Stilton hush puppies with maple butter

Yotam
Yotam Ottolenghi’s stilton muffle puppies with maple butter Photograph: Louise Hagger/ The Guardian

Hush puppies are appetizing pierces of fried cornbread batter from the American South. They’re made with everything you’d find in cornbread, but they are fried instead of baked so are wonderfully crisp. The maple butter presents these a sweetened/ salty shape, but if that’s not your thing, act them with melted salted butter and red-hot sauce instead.

Prep 10 min
Cook 25 min
Makes 24 , to serve 6-8 as a snack

170 g coarse polenta ( not quick-cook)
65 g plain flour
1 tbsp caster sugar
11/2 tsp baking powder
1/4 tsp bicarbonate of soda
1 tbsp coriander seeds , roughly humbled in a mortar
1/2 tsp chilli flakes
1 tsp flaked salt
120 g grassland yoghurt
2 large eggs
10 g fresh coriander leaves , roughly chopped
120 g stilton , approximately crumbled
700 ml sunflower petroleum , for deep-frying

For the maple butter
80 ml maple syrup
Flaked salt
120 g unsalted butter , fridge-cold, cut into 11/2 cm cubes

Put the first eight ingredients in a large bowl and whisk to combine. In a small bowl, wipe the yoghurt, eggs and fresh coriander, then conjure into the large bowl with the cheese until merely combined. Do not over-mix.

Heat the petroleum in a medium saucepan on a medium-high heat. Once hot, flesh ping-pong-ball-sized pellets of the combination( each weighing approximately 25 g ), making about 24 in total. Drop six or seven balls one by one into the hot oil, and fry for two to three minutes, or until golden all over and cooked through. Transfer to a tray lined with kitchen newspaper and keep warm while you cook the remaining part two or three batches( turn away the heat a little if they brown too quickly ).

While you’re frying the shush puppies, form the maple butter. Put the maple syrup and a pinch of flaked salt in a small saucepan on medium-high heat. Bring to a simmer, then turn the heat to low-pitched and add a one-quarter of the coldnes butter cubes. Whisk to incorporate, then reiterate until all the butter is used up. Don’t tell the sauce steam at all, or it’s likely to split. Put aside until ready to serve.

Serve the silence puppies heated with the butter alongside, for dipping.

Pecan and gingernut chocolate salami

Yotam
Yotam Ottolenghi’s pecan and gingernut chocolate salami.

This chocolate salami won’t stick around for long- one bite should contribute to another, and the rest is history. You can make this a day ahead, ready to be cut and dished as a sugared plow after Christmas dinner.

Prep 20 min
Cook 20 min
Chilling 5 hr-plus
Serves 8-10

90 g unsalted butter , cut into 2cm cubes
100 g twilight chocolate , roughly chopped
130 g milk chocolate , approximately chopped
30 g golden syrup
1 tsp vanilla bean paste , or vanilla extract
75 ml whole milk
1 tbsp espresso or strong brewed coffee
200 g ginger nut biscuits , approximately chopped
100 g pecans, roasted, salted and roughly chopped
15 g frosting sugar

Set a heatproof bowl over a wash of gently stewing ocean on a medium-low heat. Add the first five ingredients and cook, stimulating every now and then, until melted and combined. Be obtained from the hot and arouse in the milk and coffee until smooth. Fold in the cookies and nuts, then transpose to the fridge for 25 instants, until cooled but not set.

Get ready a large sheet of greaseproof article, and spoonful the cooled chocolate mix on to it. Use the paper to help you roll out the chocolate into a 30 cm-long x 6cm-wide log or salami determine. Twist the ends of the paper to enclose the chocolate mix, then put on a tray and refrigerate until define- about five hours. Remove from the fridge a few occasions during that period, and roll the salami again in its article wrapping, so it keeps its rounded shape.

Sift half the frost carbohydrate on to a large piece of greaseproof newspaper, then unwrap the record directly on to it. Sift the remaining sugar on top of the salami, then use your hands to rub the icing sugar all over the sides. Arrange on a wooden timber, cut into slicings and serve.

Read more: www.theguardian.com


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