As some of you know one of my jobs is as a presenter on Channel 4s Superscrimpers. For those of you who do not know this, wake up! Where have you been this is old news. Since the Christmas special aired I have been inundated with requests for me to share the full recipes for the winter festive buffet that I created with Dene of Black Lace fame and his family. Most of these recipes are pretty simple so prepare yourself for a whistle stop tour of food and instructions.
Red pesto and gruyere palmiers
you will need;
1 500g block of ready made puff pastry
3-4 tbsp. red pesto (you could make a combination of red and green pesto ones to cover all the festive colours)
Cut your pastry block into 4
Roll each one out thinly. Square off the rectangle shape with a knife.
Spread a thin layer of pesto over the surface and cover lightly with finely grated gruyere.
Tightly roll from each long side of the rectangle into the centre. So you have made 2 spirals/bunny ears.
cut 1/4 inch slices all the way along the log. Repeat this process with all of the remaining pastry..
Bake at 180C until the pastry puffs and turns golden. Remove and cool on a rack before serving.
Blinis topped with smoked salmon and soured cream
you will need;
1 pkt. smoked salmon trimmings (aprox. 150g)
6 tbsp. soured cream
180g wholemeal flour
2 large free range eggs
125g melted butter
1tbsp baking powder
First make the batter using the flour, melted butter, milk, eggs and baking powder and season. Add more milk if necessary, however remember it is supposed to be a thick batter. Leave this to sit a little whist you heat the pan.
Season the pan with oil but keep it fairly dry, don’t have them swimming in oil.
Once you have made all of you blinis top them with a small amount of soured cream and salmon.
Take Care and Happy Holidays