CHRISTMAS COCKTAIL PARTY IDEAS RECIPES

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EASY CHRISTMAS STARTER RECIPES - OLIVEMAGAZINE



Easy Christmas Starter Recipes - olivemagazine image

Get your Christmas feast off to a flying start with our fuss-free festive starter ideas, from smoked salmon tartare and posh prawn cocktail to filo-baked figs and blue cheese-topped beetroot soup

Provided by Janine Ratcliffe

Number Of Ingredients 1

PORCHETTA RECIPE | JAMIE OLIVER CHRISTMAS DINNER PARTY IDEAS



Porchetta recipe | Jamie Oliver Christmas dinner party ideas image

Porchetta is a thing of complete joy. You can cook this as the epic centrepiece of a big feast with all the trimmings, or serve it up on a board with a carving knife at a party with buns, condiments, salad and gravy for dunking. Just wow.

Total Time 5 hours 30 minutes

Yield 16 to 20

Number Of Ingredients 18

1 x 5 kg higher-welfare pork loin with belly attached, skin on (ask your butcher to remove the bones and butterfly open the loin meat)
4 red onions
15 slices of higher-welfare smoked pancetta
olive oil
50 g unsalted butter
1 tablespoon fennel seeds
400 g free-range chicken livers cleaned, trimmed
1 bunch of fresh sage (30g)
1 bunch of fresh rosemary (30g)
½ a bottle of white wine
200 g mixed dried apricots cranberries, raisins, sultanas
50 g pine nuts
100 g Parmesan cheese
200 g stale breadcrumbs
125 ml Vin Santo
8 carrots
2 heaped tablespoons plain flour
500 ml organic chicken stock

Steps:

    1. Get your meat out of the fridge and up to room temperature before you cook it.
    2. For the stuffing, peel and finely chop the onions, finely slice the pancetta, then place in a large frying pan on a medium-high heat with 6 tablespoons of oil, the butter and fennel seeds. Cook for 5 minutes, stirring regularly, while you finely chop the chicken livers and herb leaves.
    3. Stir the livers into the pan, followed by the herbs and 50ml of wine. Roughly chop and add the dried fruit, along with the pine nuts. Cook and stir for 5 minutes, then remove from the heat and leave to cool.
    4. Finely grate over the Parmesan. Toast the breadcrumbs and use your hands to mix them into the cool stuffing.
    5. Place the pork loin on a board, skin side down, open it out and push it down flat. Season generously with sea salt and black pepper, then pour over and massage in half the Vin Santo.
    6. Scatter over the stuffing, pour over the remaining Vin Santo, then roll up the pork, patting on and compacting the stuffing as you go.
    7. Sit it with the seam underneath and tie with butcher’s string to secure it, then score the skin and into the fat with your knife. Season generously and rub all over with oil.
    8. When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).
    9. Wash the carrots and place in a large roasting tray. Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine.
    10. Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.
    11. Remove the porchetta to a board to rest for at least 30 minutes. Meanwhile, place the roasting tray over a medium heat on the hob.
    12. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. Stir the flour into the tray, mashing the carrots and scraping up all those gnarly bits from the base.
    13. Pour in the stock, and simmer until the gravy is the consistency of your liking, stirring occasionally.
    14. Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
    15. Carve up the beautiful porchetta, and serve it as you wish.

Nutrition Facts : Calories 725 calories, FatContent 49.1 g fat, SaturatedFatContent 16.9 g saturated fat, ProteinContent 48.1 g protein, CarbohydrateContent 19.6 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 0.8 g salt, FiberContent 3.2 g fibre

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EASY CHRISTMAS STARTER RECIPES - OLIVEMAGAZINE
Get your Christmas feast off to a flying start with our fuss-free festive starter ideas, from smoked salmon tartare and posh prawn cocktail to filo-baked figs and blue cheese-topped beetroot soup
From olivemagazine.com
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PORCHETTA RECIPE | JAMIE OLIVER CHRISTMAS DINNER PARTY IDEAS
Porchetta is a thing of complete joy. You can cook this as the epic centrepiece of a big feast with all the trimmings, or serve it up on a board with a carving knife at a party with buns, condiments, salad and gravy for dunking. Just wow.
From jamieoliver.com
Total Time 5 hours 30 minutes
Calories 725 calories per serving
    1. Get your meat out of the fridge and up to room temperature before you cook it.
    2. For the stuffing, peel and finely chop the onions, finely slice the pancetta, then place in a large frying pan on a medium-high heat with 6 tablespoons of oil, the butter and fennel seeds. Cook for 5 minutes, stirring regularly, while you finely chop the chicken livers and herb leaves.
    3. Stir the livers into the pan, followed by the herbs and 50ml of wine. Roughly chop and add the dried fruit, along with the pine nuts. Cook and stir for 5 minutes, then remove from the heat and leave to cool.
    4. Finely grate over the Parmesan. Toast the breadcrumbs and use your hands to mix them into the cool stuffing.
    5. Place the pork loin on a board, skin side down, open it out and push it down flat. Season generously with sea salt and black pepper, then pour over and massage in half the Vin Santo.
    6. Scatter over the stuffing, pour over the remaining Vin Santo, then roll up the pork, patting on and compacting the stuffing as you go.
    7. Sit it with the seam underneath and tie with butcher’s string to secure it, then score the skin and into the fat with your knife. Season generously and rub all over with oil.
    8. When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).
    9. Wash the carrots and place in a large roasting tray. Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine.
    10. Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.
    11. Remove the porchetta to a board to rest for at least 30 minutes. Meanwhile, place the roasting tray over a medium heat on the hob.
    12. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. Stir the flour into the tray, mashing the carrots and scraping up all those gnarly bits from the base.
    13. Pour in the stock, and simmer until the gravy is the consistency of your liking, stirring occasionally.
    14. Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
    15. Carve up the beautiful porchetta, and serve it as you wish.
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PRAWN COCKTAIL RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 15 minutes
Calories 366 calories per serving
    1. Heat a glug of oil in a pan over a high heat. Crush and add the garlic, then stir in 1 pinch of cayenne pepper and the tiger prawns (you can butterfly them first if you like).
    2. Toss the prawns for 3 to 4 minutes, or till cooked through. Remove from the heat and set aside.
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    4. Shred the lettuce, dice the cucumber, thinly slice the tomato and pick the mint leaves, then layer in bowls or jars. Snip in most of the cress.
    5. Add the peeled prawns, dollop with marie rose sauce and finish with crabmeat, shrimps (if using) and more cress.
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PRAWN COCKTAIL RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 15 minutes
Calories 366 calories per serving
    1. Heat a glug of oil in a pan over a high heat. Crush and add the garlic, then stir in 1 pinch of cayenne pepper and the tiger prawns (you can butterfly them first if you like).
    2. Toss the prawns for 3 to 4 minutes, or till cooked through. Remove from the heat and set aside.
    3. For the Marie rose sauce, combine the lemon juice with the remaining ingredients in a bowl and set aside.
    4. Shred the lettuce, dice the cucumber, thinly slice the tomato and pick the mint leaves, then layer in bowls or jars. Snip in most of the cress.
    5. Add the peeled prawns, dollop with marie rose sauce and finish with crabmeat, shrimps (if using) and more cress.
    6. Add a pinch of cayenne pepper and hang a hot prawn or two off the side of the bowl or jar. Serve with lemon wedges for squeezing over.
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