Successful party food is often a blend of uniqueness and lightness, steering clear of heavy or overly complicated dishes. Opt for items that can be prepared ahead of time to maximize enjoyment and minimize stress during your event.
These recipes are perfect for festive winter occasions, starting with refreshing lychee martinis to kick off the celebrations. The savory options are adaptable enough to serve as starters or more substantial plates, while the whisky ice cream paired with roast grapes can double as an exquisite dessert for an intimate dinner.
Beetroot-Cured Salmon
Serves 20 as a canapé or 8 as a starter
Prepare this stunning dish up to three days in advance for a hassle-free yet impressive starter or party platter. Prioritize the quality of the salmon by purchasing a fresh side and requesting your fishmonger to trim it and remove pin bones.
Ingredients:
For the beetroot-cured salmon:
- 1.2kg fresh side of salmon
- 2 tbsp fennel seeds
- 1 tbsp black peppercorns
- 175g light soft brown sugar
- 115g rock salt
- Small bunch of chopped dill
- 1 large beetroot, scrubbed and grated
For the roasted beetroot:
- 12 baby beetroots (Candy Stripe variety is attractive), scrubbed and trimmed
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 4 sprigs of thyme
- Salt and black pepper
- Buttered soda bread for serving
Method:
1. Check the salmon for any missed bones and remove them with tweezers. Place the fish skin-side down in a non-metallic dish.
2. Lightly crush the fennel seeds and peppercorns using a pestle and mortar. Combine them with sugar, salt, and half of the dill in a bowl, then stir in the grated beetroot. Spread this mixture evenly over the salmon, tucking some underneath as well. Cover with cling film and weigh it down with a baking tray filled with cans. Chill for at least 24 hours, or up to 3 days.
3. After chilling, brush off the marinade, rinse the salmon briefly under cold water, and pat it dry with paper towels. Sprinkle with the remaining dill and refrigerate.
4. Preheat the oven to 190ºC (gas mark 5). Wrap the baby beetroots in foil with olive oil, vinegar, thyme, salt, and pepper, sealing the edges. Place on a baking tray and roast for 50 minutes to 1 hour until tender. Allow to cool slightly, then cut into quarters.
5. Slice the salmon thinly at a 20-30 degree angle, starting from the thinner tail end and moving towards the thicker part.
6. Present the salmon on a platter with the roasted beetroot and buttered soda bread. Offer horseradish sauce on the side if desired.
Sichuan Pepper and Salt Squid with Plum Dipping Sauce
Serves 16 as a canapé or 4 as a starter
Serve the squid hot with a few peppery salad greens and a dollop of plum sauce, or arrange on a large platter for guests to help themselves.
Ingredients:
For the plum sauce:
- 1 shallot, peeled and finely chopped
- 1 tbsp groundnut oil
- 4cm piece of ginger, peeled and grated
- 1 garlic clove, peeled and crushed
- 300g fresh or frozen plums, stoned and chopped (or a 400g tin, drained)
- 1 star anise
- 2 tbsp soft brown sugar
- 1 tbsp rice wine vinegar
- 1 tbsp dark soy sauce
For the squid:
- 100g cornflour
- 100g plain flour
- 2 tbsp crushed Sichuan pepper
- 1 tbsp crushed black peppercorns
- 2 tsp sea salt, plus extra for sprinkling
- 450g cleaned squid, cut into 3cm tubes
- 1 litre sunflower or vegetable oil for frying
- 2 spring onions, trimmed and finely sliced
- 1 red chilli, sliced
Method:
1. To prepare the sauce, sauté the shallot in oil until soft. Add ginger and garlic, cooking for an additional minute. Incorporate the plums, star anise, and sugar, simmering for 5 minutes. Stir in vinegar and soy sauce, then briefly blend with a handheld mixer.
2. For the squid, mix cornflour, plain flour, both peppers, and salt in a large bowl. Prepare a tray lined with kitchen paper and have extra salt ready for the cooked squid.
3. Heat about 7cm of oil to 180ºC in a deep saucepan or wok. A piece of bread should brown in 20 seconds to indicate the oil is hot enough.
4. Coat the squid in the flour mixture and fry in batches for 2 minutes until crisp. Use a slotted spoon to remove and drain on paper towels, sprinkling with salt.
5. Serve topped with spring onions and chilli, alongside the plum sauce.
Lychee Martinis
Makes 4 small cocktails
This aromatic drink is a sophisticated choice that is sure to delight your guests.
Ingredients:
- 8 tinned lychees in light syrup, with 150ml of syrup reserved
- Large handful of ice cubes
- 200ml high-quality vodka
- 30ml white vermouth
Method:
1. Place 1 lychee in each of 4 coupe glasses, then freeze them for 20 minutes until very cold.
2. Combine the remaining lychees, syrup, ice, vodka, and vermouth in a cocktail shaker or lidded jar.
3. Shake vigorously for 20 seconds and strain into the chilled glasses.
Pea Fritters
Makes about 20
These crunchy fritters pair wonderfully with harissa-spiced yoghurt. For a vegetarian option, use a Parmesan-style hard cheese.
Ingredients:
- 250g yellow split peas
- 100g frozen peas, defrosted
- ½ red onion, peeled and finely chopped
- Handful of fresh mint, chopped
- 90g Manchego cheese
- 1 small egg, beaten
- Zest of 1 small lemon
- 3-4 tbsp chickpea (gram) flour
- 3 tbsp olive oil
- Handful of pea shoots or watercress
For the harissa yoghurt:
- 200g Greek yoghurt
- 1-2 tbsp lemon juice, to taste
- Salt and black pepper
- 1 tbsp rose harissa
Method:
1. In a large pot, cover the split peas with water and bring to a boil. Skim off any foam and then simmer gently for 45 minutes.
2. As they near the end of cooking, lower the heat and stir frequently, as the split peas will thicken. Add the defrosted peas and mash roughly with a potato masher. Allow the mixture to cool, as it will thicken further.
3. While cooling, season the yoghurt with lemon juice, salt, and pepper. Swirl in the harissa and set aside while frying the fritters.
4. Combine the cooled peas with onion, mint, 60g of finely grated Manchego, the egg, lemon zest, and chickpea flour. Season generously with salt and pepper.
5. Heat oil in a large non-stick frying pan. Drop heaped teaspoons of the mixture into the hot oil, flattening them slightly with the back of a spoon. Cook in batches to avoid overcrowding.
6. Fry for 2 minutes on each side until golden brown. Transfer to a serving platter and top with remaining Manchego and dollops of harissa yoghurt, finishing each fritter with pea shoots or watercress.
Salted Caramels
Makes about 60
These silky, indulgent caramels can be enjoyed as they are or dipped in chocolate for an extra treat.
Ingredients:
- 1 tsp vegetable oil
- 200ml double cream
- 70g salted butter, cubed at room temperature
- ¾ tsp vanilla bean paste
- 1 tsp sea salt flakes
- 175g golden syrup
- 220g caster sugar
- 150g dark chocolate, roughly chopped (optional)
Method:
1. Line a 23cm square baking tin with foil and lightly grease it with oil. In a small saucepan, heat the cream and 30g of butter with vanilla and half the salt until boiling. Remove from heat, cover, and keep warm.
2. In a heavy saucepan, gently heat the golden syrup and sugar, stirring to dissolve the sugar. Once dissolved, stop stirring and swirl the pan occasionally to prevent hotspots. Use a sugar thermometer and boil until reaching 155ºC (310ºF).
3. Remove from heat and immediately add the warm cream mixture, stirring to create a smooth toffee sauce. Return to heat and boil until the mixture reaches 127ºC (260ºF).
4. Remove from heat, detach the thermometer, and stir in the remaining butter until smooth. Pour into the prepared tin and set aside for 15 minutes. Sprinkle with remaining sea salt and let cool completely. Carefully lift the caramel out of the tin and peel off the foil. Cut into small squares with a sharp knife.
5. Serve the caramels plain or coat them in chocolate. To do this, melt the chocolate in a bowl over simmering water or in the microwave. Dip the caramels one by one, then place them on a wire rack to set. The caramels will last a week in an airtight container kept in a cool place.
