by Mary Berry
3. Stir in the curry powder and fry for 1 minute. Add the peanut butter, water, sugar, and lime juice and stir over a high heat until the sauce is quite thick and shiny, then season with salt and freshly ground black pepper. Spoon into a serving bowl and leave to cool completely.
4. Thread each strip of chicken onto a skewer – they should be fairly flat so that they will fry evenly, with room at one end so they can be held comfortably.
5. Heat a little olive oil in a large frying pan and fry the chicken skewers for 1–2 minutes on each side or until golden all over and cooked through. You may need to do this in batches. Garnish the sauce with the coriander sprig and serve with the warm chicken skewers.
IN THE AGA
At step 2, start on the boiling plate, then cover with a lid and transfer to the simmering oven for 10 minutes.
PREPARE AHEAD
The sauce can be made up to 3 days ahead. The skewers can be threaded up to 2 days ahead. Not suitable for freezing.
MINI CHICKEN SATAYS
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DUCK AND HOISIN SPRING ROLLS
These are our take on the crispy duck pancakes you get in Chinese restaurants. And very good they are, too. We use filo pastry because it is much easier to roll than shop-bought pancakes.
Makes 18
1 boneless duck breast, skin removed
a little olive oil
salt and freshly ground black pepper
6 sheets filo pastry
50g (13⁄4oz) butter, melted
3 tbsp hoisin sauce, plus a little extra for dipping
1⁄4 cucumber, sliced in half lengthways, seeds removed, then cut into 6cm (21⁄2in) long matchsticks
3 spring onions, cut into 6cm (21⁄2in) long matchsticks
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Meanwhile, rub both sides of the duck breasts with a little olive oil, season with salt and freshly ground black pepper, then fry over a high heat for 2 minutes on each side or until golden brown on the outside and still pink on the inside. Allow to cool slightly, then cut into very thin slices.
2. Lay a sheet of filo on the work surface and cut it into three 10 x 12cm (4 x 5in) strips (the dimensions of the filo will depend on the make, but cut strips that are roughly this size). Brush the edges of each strip with melted butter.
3. Spoon a little hoisin sauce near the bottom of each strip (leaving a gap around the edges), then sit a couple of slices of duck on top, followed by a few of the cucumber and spring onion matchsticks.
4. Fold the sides of each strip in, then, starting at the bottom, roll them up into neatly shaped spring rolls. Make 15 more in the same way.
5. Brush the spring rolls with a little more melted butter, arrange on a baking sheet, and bake, turning them halfway through cooking, for 10 minutes or until golden. Serve warm with extra hoisin sauce to dip into.
IN THE AGA
Bake on the second set of runners in the roasting oven for 7–10 minutes.
PREPARE AHEAD
The spring rolls can be made up to the end of step 4 up to 8 hours ahead. Not suitable for freezing.
DUCK AND HOISIN SPRING ROLLS
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BEEF REMOULADE ROLLS
Matchsticks of celeriac coated in mustardy mayonnaise, remoulade is a classic recipe – if you are short on time, cheat by buying 225g (8oz) ready-made remoulade from the deli counter of the supermarket. Here, the mixture is teamed with rocket and wrapped in wafer-thin slices of rare fillet steak.
Makes 24
2 large fat fillet steaks (weighing about 175g/6oz each)
1 tbsp olive oil
salt and freshly ground black pepper
1 small celeriac
4 tbsp good-quality mayonnaise
1 tbsp Dijon mustard
large handful of rocket
1. Rub the steaks with the oil and season with salt and freshly ground black pepper. Heat any remaining oil in a non-stick frying pan, add the steaks, and fry for 3 minutes on each side or until still rare (this will depend on the thickness). Set aside to cool completely.
2. Peel the celeriac with a sharp knife, chop into pieces, then cut into very thin matchsticks with the matchstick attachment of a food processor. Immerse in boiling salted water for 3 minutes or until soft. Drain and dry on kitchen paper.
3. Put the mayonnaise and mustard into a bowl, season with salt and freshly ground black pepper, and mix well. Stir in the celeriac.
4. Slice each cold steak into 12 thin slices (you may get more depending on the size of the steak). Spoon a little remoulade on one end of each slice, put a few rocket leaves on top, then roll them up and arrange on a platter. Serve with cocktail sticks, if you wish.
PREPARE AHEAD
The remoulade can be made up to 3 days ahead. The rolls can be made up to 8 hours ahead. Not suitable for freezing.
BEEF REMOULADE ROLLS
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PORK MEATBALLS WITH ORIENTAL DIPPING SAUCE
Asian food always goes down well at a party. The consistency of the sauce is thin, as is traditional.
Makes about 50
450g (1lb) lean minced pork
1 red chilli, halved, deseeded, and finely diced
1 tsp freshly grated root ginger
1⁄2 onion, coarsely grated
50g (13⁄4oz) cream crackers, finely crushed
1 tsp five-spice powder
1 egg yolk
small bunch of coriander, roughly chopped
zest and juice of 1⁄2 lime
salt and freshly ground black pepper
a little sunflower oil, to fry
For the dipping sauce
juice of 1⁄2 lime
2 tbsp light muscovado sugar
100ml (31⁄2fl oz) plum sauce
1 tbsp soy sauce
4 tbsp cold water
1. Put the first nine ingredients into a bowl and mix together with your hands. Season well with salt and freshly ground black pepper, then shape into about 50 small meatballs.
2. Heat a little oil in a large frying pan, add the meatballs, and fry slowly for 10–15 minutes or until lightly golden and cooked through. You might need to do this in batches. Keep the meatballs warm while you make the dipping sauce.
3. Put all the ingredients for the sauce into a small saucepan and heat until the sugar dissolves. Pour into a bowl and serve with the meatballs.
PREPARE AHEAD AND FREEZE
The meatballs can be made and fried up to 2 days ahead. The sauce can be made up to 3 days ahead. Freeze the uncooked meatballs for up to 2 months.
PORK MEATBALLS WITH ORIENTAL DIPPING SAUCE
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SAUSAGE AND APPLE FILO ROLLS
These are divine. They are also very tiny, but you could make them larger if you prefer. Just remember to bake them for a few minutes longer – and keep your eye on them. In spring we like to make a variation with asparagus.
Makes 80
450g (1lb) pork sausagemeat
1 small Bramley apple, peeled, cored, and coarsely grated
1 tbsp grainy mustard
1 tbsp freshly chopped sage
salt and freshly ground black pepper
10 sheets filo pastry (each about 18 x 25cm/ 7 x 10in in size)
100g (31⁄2oz) butter, melted
1. Put the sausagemeat, apple, mustard, and sage into a mixing bowl, season with salt and freshly ground black pepper, and mix well.
2. Divide the mixture into 10, then roll each one into a sausage about the diameter of a chipolata and as wide as a sheet of filo.
3. Brush one sheet of filo with melted butter. Arrange a sausage down one side and roll it up. Repeat with the remaining filo and sausages, then chill in the fridge for 30 minutes.
4. To serve, preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Slice each roll into eight diagonally and arrange on two baking sheets lined with baking parchment. Brush with melted butter.
5. Bake for
10–12 minutes or until golden and crisp. Serve hot or warm.
IN THE AGA
Bake on the grid shelf on the floor of the roasting oven for about 8 minutes.
PREPARE AHEAD AND FREEZE
The sausage and apple rolls can be made up to the end of step 4 up to 12 hours ahead. Alternatively, you can bake them and reheat to serve. Freeze the uncooked rolls for up to 2 months.
ASPARAGUS, GOAT’S CHEESE, AND PARMA HAM FILO ROLLS
Cook 18 trimmed asparagus spears in boiling salted water for 2–3 minutes or until just tender. Drain and refresh in cold water, then dry on kitchen paper. Lay pairs of slices of Parma ham next to each other lengthways on a board, and spread with soft goat’s cheese (you will need 12 slices Parma ham and 6 tablespoons cheese in total). Arrange the asparagus spears along the long edges of the ham, then roll them up tightly. Then follow steps 4–5 as above, but using only 6 sheets of filo pastry, and cutting them into 48–60 pieces. Not suitable for freezing.
SAUSAGE AND APPLE FILO ROLLS
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SAUSAGES AND MUSTARD MASH
We’ve been serving a version of this canapé for years and it is still one of our most popular. Our assistant, Lucinda, often cooks for parties and she says these are always the first to go.
Makes 20
20 cocktail sausages
100g (31⁄2oz) mashed potato
a little milk (optional)
a little butter (optional)
salt and freshly ground black pepper
grainy mustard
a little freshly grated Parmesan cheese
paprika, to dust
1. Grill the sausages, turning them halfway through, until cooked and evenly brown. Set aside to cool completely.
2. Heat the mashed potato in a pan (if it is a bit stiff, stir in a little milk and butter – the mixture should be smooth and fairly loose). Season with salt and freshly ground black pepper and add grainy mustard to taste. Transfer to a piping bag fitted with a plain narrow nozzle (don’t worry if you don’t have one – you can use a teaspoon).
3. Slice each sausage open lengthways. Squeezing the ends of each sausage together gently to create a recess, pipe or spoon the mashed potato into the opening.
4. Arrange on a baking tray, sprinkle with the Parmesan, and lightly dust with paprika.
5. To serve, preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Reheat the sausages for 10 minutes or until hot right the way through. Transfer to a platter and serve. Do warn your guests they may be hot!
IN THE AGA
Reheat on the second set of runners in the roasting oven for about 8 minutes.
PREPARE AHEAD AND FREEZE
The sausages and mash can be prepared up to the end of step 3 up to 1 day ahead. Freeze at the end of step 3 for up to 1 month.
SAUSAGES AND MUSTARD MASH
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MINI SAUSAGES WITH MUSTARD AND BACON
These little sausages make a great canapé for a festive gathering. They are also perfect for Christmas dinner to go with the turkey or a chicken.
MAKES 18
6 long thin slices dry-cured unsmoked streaky bacon
1 tbsp grainy mustard
18 cocktail sausages
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6).
2. Lay the bacon in rows on a board. Spread a little grainy mustard on each rasher of bacon. Cut each piece into three.
3. Wrap a piece of bacon (with the mustard on the inside) tightly around each sausage and put onto a baking tray ready for cooking. Cook in the preheated oven for about 25–30 minutes or until cooked and crisp.
IN THE AGA
Roast on the grid shelf on the floor of the roasting oven for about 25 minutes, turning halfway through.
PREPARE AHEAD AND FREEZE
The sausages can be wrapped up to 1 day ahead. Cook up to 1 day ahead and reheat to serve. Freeze well raw and wrapped.
MINI SAUSAGES WITH MUSTARD AND BACON
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BACON AND WATER CHESTNUT BITES WITH MANGO CHUTNEY
Every can of water chestnuts we open seems to contain 21, but you may end up with one more or one less. It doesn’t matter in the slightest for these, our version of the traditional devils on horseback.
Makes about 21
7 rashers thin unsmoked streaky bacon
4 tbsp mango chutney
220g can water chestnuts, drained and dried
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Lay a rasher of bacon on a chopping board. Hold on to one end of the rasher and drag the blade of a large knife along the surface of the rasher to stretch it out. This will help to wrap it easily around the water chestnut. Cut across into three equal pieces. Repeat with the other rashers.
2. Lay all the rashers on the board. Spoon 1⁄2 teaspoon of the chutney on one end, sit a water chestnut on top, then roll the rashers up and arrange them on a baking sheet lined with parchment paper.
3. Spoon a little more chutney on top of each bite, then bake, turning them halfway through, for 15–20 minutes or until crisp and golden. Serve hot with a cocktail stick.
IN THE AGA
Roast on the floor of the roasting oven for 15 minutes, turning them halfway through.
PREPARE AHEAD
The bites can be made up to the end of step 2 up to 1 day ahead. Not suitable for freezing.
BACON AND WATER CHESTNUT BITES WITH MANGO CHUTNEY
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CRISPY BACON AND QUAIL’S EGG TARTLETS
These are utterly delicious – crispy bacon and egg mayonnaise tartlets, each topped with half a quail’s egg. To make the eggs easier to peel, do it when they are just cool enough to handle. For speed, we use bought pastry cases, but you can make them yourself if you prefer.
Makes 24
2 large hen’s eggs
12 quail’s eggs
2 tbsp mayonnaise
dash of Tabasco
2 tbsp freshly snipped chives
salt and freshly ground black pepper
4 rashers streaky bacon
24 shop-bought pastry canapé cases
celery salt, for sprinkling
1. Put the hen’s eggs in a saucepan. Cover with cold water, bring to the boil, and boil for 5 minutes. Add the quail’s eggs and boil for a further 3 minutes. Drain and cover with cold water. Peel as soon as they are cool enough to handle.
2. Put the mayonnaise, Tabasco, and half the chives into a bowl with some salt and freshly ground black pepper and mix together. Quarter the large eggs, add to the mayonnaise, and mash well with a fork. Cut the quail’s eggs in half and set aside.
3. Fry the bacon in a non-stick frying pan until crisp, then drain on kitchen paper and set aside.
4. Spoon the egg mayonnaise mixture into the pastry cases and sit half a quail’s egg cut side up on top of each one. Snip the bacon into pieces and arrange a piece next to the quail’s eggs.
5. Sprinkle with a pinch of celery salt, garnish with the remaining chives, and serve at once.
PREPARE AHEAD
The tartlets can be prepared up to 3 hours ahead. Not suitable for freezing.
CRISPY BACON AND QUAIL’S EGG TARTLETS
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DIP PLATTER
Dips are so easy to serve at a party. Here are two of our favourites. Vegetables such as peppers, carrots, and cucumbers are the classic dippers and always popular. If you’re serving crisps, tortillas, or bread, choose plain varieties so they don’t overpower the flavour of the dip.
GARLICKY HERB DIP
Serves 6–12 (depending on what you serve it with)
1 green chilli, halved, deseeded, and cut into three
3 small spring onions, finely chopped
3 garlic cloves, halved
small handful of flat-leaf parsley
small bunch of chives
200ml tub full-fat crème fraîche
1 tsp Dijon mustard<
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1 tbsp lemon juice
salt and freshly ground black pepper
1. Put the chilli, spring onions, garlic, and parsley into a food processor and whiz until very finely chopped. Add the remaining ingredients, season with salt and freshly ground black pepper, and whiz again until smooth.
2. Spoon the dip into a bowl or ramekin and chill. To serve, place in the centre of a large plate, with your choice of dippers around the edge. The dip also goes well with potato wedges or dolloped on a jacket potato.
SCORCHING CHILLI DIP
Serves 6–12 (depending on what you serve it with)
10 Peppadew peppers, drained, rinsed, and cut in half
1 red chilli, cut in half
2 tsp freshly grated root ginger
6 tbsp mayonnaise
2 tbsp mango chutney
100g (31⁄2oz) full-fat cream cheese
a few drops of Tabasco
salt and freshly ground black pepper
1. Put all the ingredients into a food processor and whiz until smooth. Season with salt and freshly ground black pepper.
2. Spoon the dip into a bowl or ramekin and place in the centre of a large plate. Arrange your choice of dippers around the edge.
