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Festive Season Recipes
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200 - 250g sea bass/bream (after skin is removed, so buy 250 - 300g). If vegetarian, use 1 ripe but firm avocado)
4 limes (only need 1 if vegetarian)
2 clementines or 1/2 orange
1 small red onion
2 sweet peppers (different colours i.e. red and yellow)
Coriander (or parsley if you don't like coriander)
De-skin and de-bone the fish (ask your fishmonger to do this for you in advance) and cut into a 1cm cube- place in a bowl with 1/2 tsp salt and mix with a spoon
Deseed and finely chop the chilli - add to the fish in the bowl - mix (you can leave the seeds in if you like things HOT!)
Juice the limes and add to the fish/salt/chilli bowl - mix and leave to marinade
Meanwhile, finely dice half the onion and add to the fish - mix
Finely dice 1/4 of each pepper - add to bowl - mix
De-stem and roughly chop the coriander - add to bowl - mix
Cut the clementine in half (or orange into 1/4's) and squeeze the juice into the mixture - mix
Stir everything well and taste - adjust seasoning as needed - a little more salt if you need and for additional sweetness you can cut little pieces of the remaining clementine/orange and mix in.
Serve in shot classes (wide enough to get a teaspoon in) or in mini bowls
Any left over liquid from the ceviche is called "tigers milk" and its said you should drink this as a cure for a hangover or as an aphrodisiac!
NOTE: You can smash some avocado and make a few small toasts - spread the avo on the toast and top with the ceviche (this is not traditional, but it tastes great)
Small chopping board - fish
Chopping board - vegetables
Sharp cook's knife
Disposable gloves (fish, chilli)
2 shot glasses (wide enough to get a teaspoon in) or in mini bowls
If making toasts and avo:
4cm round cutter (if you want round toasts)
Mini quiches with Brussels, chestnut & EITHER bacon OR mushrooms: Makes 12 mini and 24 super-mini
1 sheet ready rolled shortcrust pastry OR ready-made savoury tart cases - 12 x mini (approx 6cm diameter) or 24 x super-mini approx 4cm diameter)
1/2 med onion or 1 small onion (red or white)
100g mushrooms OR 100g bacon (4 rashers)
80g Brussels sprouts (3 large, 6 small approx)
1 clove garlic
3 leaves sage
50g whole chestnuts
10ml olive oil
1 large egg
125ml single cream
25g blue cheese OR parmesan OR gruyere OR cheddar
Preheat the oven to 160°C
Peel and chop the onion finely
Chop the mushrooms OR bacon into small pieces
Peel and chop the garlic finely
Roll up the leaves of sage and finely chop
Chop the chestnuts
Finely dice the sprouts by cutting in half through the root, then slice in towards the root approx four slices and then slice across thinly
Place a frying pan on the heat and add a splash of olive oil
Fry the onions for a few minutes, then add the garlic and mushrooms OR bacon and cook out. Then add the sage and the sprouts and cook out until softened, finally stir through the chestnuts, taste and then season with salt and pepper as required
Remove to a bowl
Break the egg into a measuring jug and mix, then add the cream and mix again
If using ready-made tart cases, lay them out onto a baking tray (see method below if making your own)
Spoon the mixture halfway up the tart cases and add a scattering of cheese to each
Fill up with the egg mixture (don't overfill)
Bake until just set - about 10 - 12 minutes
If using ready rolled pastry to make your own tart cases:
Pre-heat the oven to 190°C
Take the ready rolled shortcrust pastry out the fridge
Spray 12 moulds or a 12-hole muffin tray with non-stick spray or grease with butter.
Roll open the pastry (leaving on the paper it comes with) and lay
Using a round pastry cutter (larger in size by about 1cm than the tart case moulds), dip the cutter into some flour, and then cut 12 x circles of the pastry
Gently line the tart cases with the pastry (you can use a little excess pastry rolled into a ball to help push it in.
Cut a small piece of greaseproof/baking paper and crumple into a ball, then open out and line the inside of the pastry, and then top with baking beans.
Blind bake the pastry cases for 10 minutes, then carefully remove the paper and baking beans and bake another 5 minutes until golden
Allow to cool slightly and loosen from the moulds (though you can keep them in the moulds for the next part, just helps to loosen at this point .
Now, follow recipe as above from point 12.
If making your own pastry:
you need 300g plain flour, 150g cold butter, a pinch of salt and 4-5 tbsp cold water.
Sift the flour and a pinch of salt into a bowl and grate in the cold butter.
Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in the water and mix to a dough.
Knead gently until smooth.
Wrap in cling film and chill for 30 mins. then roll out and use as above (as described for the ready rolled)
Seasonal Margarita: 1 part = 25ml
2 part tequila (you can do just 1 if you prefer)
1 part triple sec or cointreau
2 limes - to yield 1 part lime juice
3 parts cranberry juice OR pomegranate juice (or half each)
1 orange - need a slice for garnish
a few cranberries or pomegranate seeds (depending what juice you using)
1 sprig mint
1 tsp salt
50ml soda water (optional but I like to turn it into a spritz sometimes)
Juice the limes so you have 1 part (25ml)
Add the lime juice to a cocktail shaker (or jam jar) with the tequila, triple sec/cointreau and cranberry/pomegranate juice - mix
If you want you can coat the rim of the glass in salt by rubbing the lime on the rim of the glass and then dipping/rolling it in the salt (you can put on a small plate)
Place lots of ice in a cocktail glass (preferably crushed but cubes are fine)
Pour in the liquid mixture
If you want, add a little soda to make it a spritz
Garnish with a slice of lime, slice of lemon, some cranberries/pomegranate seeds and a sprig of mint