'Tis the season...
As far as I'm concerned,the perfect Christmas activity involves an outrageous onesie, a sofa, and a stack of Christmas movies, starting with The Holiday! Oh and let's not forget the glass of Sherry and some Christmas chocolates!
However, I do of course enjoy a gold old fashioned Christmas get together, and use this as the perfect opportunity to extol the virtues of our delicious dressings, marinades and Pesto! After all they are not only tasty and versatile but they are pretty good for you too (though let's not worry about that as it's Christmas)
Here are some quick and easy recipes to impress your guests:
MINI TARTS WITH 2 TOPPINGS
Quick, tasty and perfect one-bite party food that are sure to please all the family and guests.
For all the tarts, begin by rolling out a block of 500g frozen or fresh puff pastry on a lightly floured surface to an oblong measuring about 23 x 18cm or use ready rolled if you prefer. Use any left overs for the Twisty Pesto straw recipe below.
Cut into 12 x 45cm fluted rounds and arrange them slightly apart on the baking tray then prick each one twice with a fork.
12 TOMATO & CHILLI TARTS
2 heaped tbsp Tomato Puree
4 cherry tomatoes sliced into 3
Lincolnshire Drizzle Sweet Chilli Dressing (this would work with our Chilli Pesto too).
Mix a tablespoon of Sweet Chilli Dressing with the tomato puree and season with salt & black pepper.
Drizzle plenty of Dressing over the tomatoes and let the flavours marinade into the tomato slices for 10 minutes or longer if you have time.
Spread a little tomato puree on each round and place a slice of tomato on top, leaving about a 1/2 cm edge of pastry around the outside of the filling.
Bake on high self at 180 C/gas 4 for 18 minutes until puffed and golden.
Serve warm from the oven or just heat through.
12 GOATS CHEESE & BALSAMIC TARTS
40g soft goats cheese
1/4 small red onion chopped small
Lincolnshire Drizzle Balsamic Dressing
Spoon small lumps of goats cheese into the middle of teh pastry disc leaving 1/2 cm edge of pastry around the outside of the filling.
Mix a tablespoon of Dressing with the onion and carefully place a small amount over the cheese.
Bake on high shelf at 180 C/Gas 4 for 18 minutes until puffed and golden.
Serve warm from the oven or just heat through.
TWISTY PESTO STRAWS
These are simple to make and packed with flavour.
100g cream cheese
2tbs Lincolnshire Drizzle Garlic Pesto (Or Spicy Chilli if your prefer something with a kick)
320g sheet puff pastry
A little flour for dusting
1 egg beaten
Heat oven to 200C/180C fan/gas 6. Tip the cream cheese and pesto into a bowl and mix well.
Unroll the pastry on a lightly floured surface and cut in half lengthways. Spread the pesto mix over one half, pop the other piece of pastry on top to create a sandwich, then cut in half lengthways to create 2 long rectangles. Divide each rectangle into short strips, about 1cm thick. Twist each pastry strip and place on a baking tray lined with parchment.
Brush with egg and bake for 20-25 mins until risen and golden brown.
VEGETARIAN SAUSAGE ROLLS
Delicious mix of mushroom, chestnuts, leeks and our Sweet Chilli dressing to give them a spicy kick.
200g chestnut mushrooms
3-4 tbsp Lincolnshire Drizzle Sweet Chilli Dressing (if you don't want the spice, use our Balsamic dressing instead)
2 leeks , finely chopped
2 large garlic cloves, crushed1 tbsp sage , finely chopped
2 tsp Dijon mustard
30g chestnuts , very finely chopped
60g mature cheddar , grated
70g fresh white breadcrumbs
1 x 320g sheet ready rolled all butter puff pastry
1 medium egg , light beaten to glaze
Put the mushrooms in a food processor pulse until they're very finely chopped.
Put half the Sweet Chilli Dressig in a large frying pan add the leeks and fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan and into a bowl. Heat the remaining Dressing in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly.
Heat the oven to 200C/180C fan/gas 6. Combine the mushroom mixture with the leeks in a bowl, add the chestnuts, cheese and breadcrumbs. Season lightly to taste (the miso and leeks will add salt, so don’t add too much) and work everything together until you have a slightly stodgy mixture.
Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.
SPICY TORTILLA CHIPS AND HOMEMADE SIMPLE SALSA
Every good party should offer chips and dips, don't you think? Or even if you are just planning a movie night, these make a delicious, spicy alternative to shop bought ones. Healthier too!
For the chips
Lincolnshire Drizzle Sweet Chilli Dressing
Heat oven to 200C/fan 180C/gas 6. Cut the tortillas into triangles using scissors, toss in 1 tbsp of the sweet chilli dressing, season, then tip onto a lined baking sheet. Bake for 8-10 mins, turning halfway, until crisp. Set aside to cool.
For the Salsa
4-6 medium tomatoes , peeled and finely chopped
½ red onion, very finely chopped
1 small garlic clove, chopped
a drizzle of Lincolnshire Drizzle Sweet Chilli Dressing (as much as you like to taste)
½ lime , juice only
½ bunch coriander, roughly chopped
Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl.
Stir then refrigerate until ready to be served.
Our dressings are super versatile and can add a zip, zest or spicy kick to your favourite recipe. Simply substitute the oil for one of our dressings. Have a go, experiment and enjoy creating new dishes!