So this is Christmas ... and what have we learned? Hopefully to not stress out too much over a meal this year. I am fascinated every year by the amount of conversation that goes into the Christmas dinner: the details, the garnishes, the timings, the produce, the people, the temperatures, and on and on and on. Over the next few weekends, this column will be giving you some culinary inspiration for the big day, with a focus on minimising the time in the kitchen on the actual day. That’s for spending with family and friends. There won’t be any turkey or ham this year; I’ll be focusing on vegetarian alternatives and I’ll also have some leftover ideas. First up, it’s the turn of the canapés or bites. Given we all want to go the extra mile, this year’s selection is slightly more upmarket – dare I say almost restaurant quality. These are designed to be prepared a day or two in advance and simply assembled or heated up when guests arrive. They don’t even have to be for Christmas Day, they work just as well for party food.
First up we’ve got devilled eggs, a simple dish that has stood the test of time. Eggs are hard boiled before having their yolks removed. These are then blended with some mayonnaise, mustard and hot sauce before being returned to the cavity left by the yolks. I’ve added a pinch of curry powder to mine and some dill. The key here is to season them heavily to cut through the richness of the egg. Delicious.
After that it’s oysters. Not for everyone, but one of this island’s best exports. Vietnamese dressing might sound different, but this combination has been in my top 10 ever since I first tasted them at Richard Corrigan’s famed Bentley’s Bar & Grill in London. I’m unsure where the recipe originated, though it is rumoured to be a product of the equally famed Irish restaurateur Liam Tomlin, now based in South Africa. Either way, plenty of chefs worth their salt have been pairing these flavours, long before I came along. Oysters can be opened in advance and all you need to do is spoon and chew. Yes, chew.
Last but not least, a Spanish tapas favourite: croquettes. These must be made in advance, and I’ve given you a system for rolling and breading them. They can even be frozen after assembling. The idea is to cook them through before chilling in the fridge. Then all you have to do is air fry them back to crispy perfection.
Recipe: Oysters with Vietnamese dressing
