Festive recipes: Plan ahead and dish up delights

Published on Saturday 12 December 2009 10:27

THE trees are up, the lights are on and Princes Street has been transformed into a winter wonderland. The festive season is in full swing. From nights out with mulled wine, braving the Princes Street crowds for Christmas shopping, to finding the perfect outfit for the 25th, it's all go.

While December is the month to catch up with extended family and absent friends, with our time-poor lifestyles, it can seem impossible to create fabulous party food or impromptu dinner gatherings without lots of effort, and even more time. The supermarkets are bursting with party food to choose from. But step away from the ready-made. With a few shortcuts and a well-stocked store cupboard, it's possible to whip up a gourmet sit-down meal with the wow factor or the statement soiree nibbles with minimal fuss and maximum impact.

A little bit of thought and pre-planning when doing your December food shops should mean that you have all the components needed if the doorbell rings unexpectedly. Keep it simple as now is not the time for elaborate creations that take hours to put together but are demolished in seconds. Good quality ingredients put together well will make just as big an impact.

When it comes to intimate dinner parties, a tasty yet easy smoked mackerel pat looks the part and can be whipped up in minutes. Simply mix smoked mackerel fillets with cream cheese, a squeeze of lemon, some chives and season. Blend together in a processor and chill until needed and serve with toasted pitta or crusty bread. Or blend some parsnips in a quality vegetable stock, mix in mild curry powder and create a spicy parsnip soup in less than half an hour.

Then there is the main event. You can't beat a venison casserole, coq au vin or chicken cordon bleu – or swap chicken for a festive turkey, if you are opting for ham on the 25th. Vegetarians will love a chestnut risotto, nut roast or carrot and cashew nuts served on a bed of hot puy lentils.

If you're having a party as opposed to dinner gathering, then it's a good idea to have a mix of both hot and cold food. This means you have something to serve your guests while waiting for hot food to be ready and it also staggers the flow of snacks coming from the kitchen – ideal if it's a longer event. Although there is a huge choice of pre-prepared party snacks, it's not difficult to make your own. Minced lamb is very versatile. Think about making spicy lamb kebabs of skewers or mini bite-sized burgers. Lamb goes well with cumin, coriander and chilli. Add some crumbled feta to give a nice contrast of flavours. A mint-style raita is refreshing and can double up as a dip for chips.

Have your cupboard and freezer stocked with lots of handy condiments. Olives, chutneys and crisps will be useful to have. And a well-stocked cheese drawer – including crackers –is a must, perfect for a late-night supper and ideal for impromptu visitors. A pack of puff pastry in the freezer is also a good idea as it can be rolled out, sprinkled with parmesan or gruyere cheese and cut into strips and baked for homemade straws.

Keep the drinks cabinet well stocked and remember food and drinks for the little people. Lastly, and most importantly, relax and have a wonderful Christmas.

&#149 Peter Fleming is head chef of Hadrian's Brasserie, The Balmoral, www.thebalmoralhotel.com, 0131-556 2414.

RECIPES

Pan Fried Turkey Cordon Bleu, served with fresh asparagus, sauteed potatoes and confit red peppers, serves four

Ingredients

4 turkey breasts

4 slices of good quality ham

160g of grated mature cheddar or gruyere

8 sprigs of chopped chives

4 sprigs flat leaf parsley

Seasoning

2 large eggs

Milk

Flour to dust

Bread crumbs to coat

Vegetable oil

100g melted butter

For garnish

1 bunch of asparagus, trimmed

2 red peppers

6 potatoes, peeled and sliced

Vegetable oil

Seasoning

Olive oil

200g butter

Method

For the turkey, butterfly the turkey breast, place between two sheets of cling film and gently bat out. Place grated cheese in a bowl with chives and parsley and mix. Gently squeeze together into 4 log shapes. Arrange escalopes out on board, place slice of ham on one side of breast and cheese log in the centre. Fold over and press edges together.

Get three dishes ready – one with flour, one with egg and milk whisked, and one with bread crumbs. Lift one escalope at a time, flour to cover completely, then into the egg wash and finally into bread crumbs. Place on a tray.

Heat a frying pan on a moderate heat, add enough oil to cover surface. When hot add escalopes to seal off. Place in oven 200C/gas mark 6 for 15 to 20 mins till hot throughout. Brush with melted butter.

For the potatoes, heat a frying pan with oil and seal off. Place on a baking tray, season and put in oven at 200C/gas mark 6 for 10 to 15 mins until potatoes are soft. Add butter.

For the peppers, cut peppers in half, de-seed and cover skin with a little olive oil. Place on baking tray and put in oven at 200C/gas mark 6 for 15 to 20 minutes, until skin darkens. Allow to cool. Remove skin and slice. Reheat when required in a little olive oil, season.

For the asparagus, boil a pot of salted water, blanch asparagus for 30 seconds. Refresh under cold water if using later or serve immediately. Cut into pieces at an angle and place into a pan with some melted butter, season and serve.

Arrange sauted potatoes in centre of the plate, put turkey on top, scatter edge of the plate with red peppers and asparagus. Serve.