Christmas Snacks

Posted on December 20, 2018

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At some point in December there is going to be time when people call in for drinks. There certainly is at my house as everyone seems to have birthdays during December. Occasionally, when thinking of things to go with I opt for ‘let them eat crisps’ but really I feel altogether better about life if I have warm mince pies and assorted savoury snacks on offer.

Freshly made onion bhajis are a great option and easier than you’d think. I can’t be held responsible for you eating a dozen of these in one go, so mind how you go. For my money it’s worth the extra effort of salting the onions to make them super crispy. I make these bite-sized for pronging with a cocktail stick and dipping in mint and yoghurt.

We always aim to make our own sausage rolls. Well I say we; this is Ed’s job usually and they literally go like hot cakes. I have already posted our standard recipe before under Ed’s Sausage Rolls. The recipe I offer here has added spicy chorizo and you can use half the pastry for vegetarian cheese and spring onion rolls with the added kick of grainy mustard. Both excellent hot from the oven and cover the bases for both vegetarians and meat eaters.

 

I certainly shan’t be sad if no one comes round and we have to eat these all ourselves.

I hope you all have a Merry Christmas.

FestiveNibbles-1914

Bite Sized Bhajis

  1. Take 3-4 large onions – sliced thinly and cut into 2-3” pieces.
  2. Sprinkle with 1Tbsp table salt and stir through.
  3. Leave in a colander over a bowl for 2-3 hours, stirring occasionally.
  4. Rinse well to remove all the salt, squeeze out excess water then dry between kitchen paper.
  5. Mix with:
    150g gram (chickpea) flour
    60g SR Flour
    ¼ tsp bicarbonate of soda
    1 tsp cumin seeds
    ½ tsp ground coriander
    ½ tsp chilli powder or some chilli flakes
    ½ ground garlic
    ¼ tsp turmeric
  6. Add around 150ml of water to make a sticky batter.
  7. Heat 2-3” of sunflower oil in a small heavy bottomed saucepan.
  8. Test it is hot by dropping in a little onion, it should sizzle and float to the top.
  9. Drop heaped teaspoons of mix into the oil, 4 at a time.
  10. Flip over once or twice and remove when dark golden brown.

Chorizo and Sausage Rolls, or Cheese and Spring Onion Rolls

One Pack of puff pastry can make 8 sausage rolls and 8 ‘no sausage’ cheese and spring onion rolls, something for everyone.

1 500g Block of puff pastry
1 beaten egg to glaze
Grated cheese and sesame/poppy seeds to sprinkle

For the Cheese and Onion rolls:

140g Grated mature cheddar
4 Sliced Spring onions
3 tsp Grainy mustard
60g Fresh breadcrumbs (about 3 slices of bread)
A good pinch of Salt & Pepper
1 Large egg 

  1. Mix together all the ingredients.
  2. Roll out ½ packet of puff pastry to make a long rectangle
  3. Squeeze the filling into sausage shapes and spread along the pastry
  4. Brush the edge with beaten egg and fold it over the filling.
  5. Squeeze out any air and press the edges together.
  6. Cut off spare pastry then press down with a fork to seal.
  7. Cut into 8 rolls and slash the tops.
  8. Brush with beaten egg and sprinkle with cheese.
  9. Bake for around 15 minutes at 180ºC until golden brown.

For the Chorizo and Sausage rolls:

1 pack of chorizo cubes – fried off in a pan
A 500g pack of good quality sausage meat

  1. Mix the cooked chorizo cubes with the sausage meat.
  2. Roll out ½ packet of puff pastry to make a long rectangle
  3. Squeeze the filling into sausage shapes and spread along the pastry
  4. Brush the edge with beaten egg and fold over the filling.
  5. Squeeze out any air and press the edges together.
  6. Cut off spare pastry then press down with a fork to seal.
  7. Cut into 8 rolls and slash the tops.
  8. Brush with beaten egg and sprinkle with sesame or poppy seeds.
  9. Bake for around 20-25 minutes at 180ºC until golden brown. 
  10. Test the filling is cooked by pronging with a metal skewer and checking it is hot to the touch. 

These recipes were originally written for and published on the Centerparcs blog for Christmas 2016.