Christmas Eve calls for something more than a bowl of crisps. Lucy Carr-Ellison and Jemima Jones of Wild by Tart share three festive recipes for a glitzy Christmas cocktail hour.
Oysters with angostura bitters and pomegranate
- 8 fresh oysters
- 1 tsp angostura bitters
- ½ shallot, very finely chopped
- 1 tbsp sherry vinegar
- 1 tsp pomegranate molasses
- 2 tbsp freshly squeezed orange juice
- To make the dressing mix all the ingredients together in a bowl.
- Shuck the oysters, serve with the dressing and a wedge of lemon.
Pork, sage and chestnut croquettes
Ingredients for 22 canapés
- 2 rashers of smoked bacon, finely chopped
- Olive oil
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground fennel seeds
- 1 tsp dried chilli
- 2 sprigs of sage leaves, finely chopped
- Butter, for frying
- 2 eggs
- 100g panko breadcrumbs
- 1 tbsp creme fraiche
- 1 tbsp grated parmesan
- ½ lemon, zest and juice
- 1 tbsp mustard
- 1 tbsp roughly chopped pine nuts
- 200g minced pork
- 2 tbsp smoked paprika
- 60g cooked chestnuts, chopped
- 1 tbsp chopped parsley
- Fry the bacon in the oil until it starts to colour and crisp. Then add the shallots, garlic, fennel seeds, chilli and sage with a tablespoon of butter and allow to sweat down for 5 min. Leave to cool slightly.
- Add one egg and 2 tablespoons of panko breadcrumbs to a bowl and season well. Add the cooled bacon mixture and stir in the remaining ingredients, except the second egg and breadcrumbs.
- Roll into 22 balls, using 1 tablespoon of mixture per ball.
- Whisk the remaining egg into one bowl and place the rest of the breadcrumbs into another bowl. Dip each ball into the egg and then into the breadcrumbs.
- Shallow or deep-fry the balls in a pan using a light oil (ground nut oil or sunflower oil) until golden and crispy. Serve hot.
Stuffed Jerusalem artichokes with truffle
Ingredients for 8-12 canapés
- 350g whole Jerusalem artichokes
- 30g Comté cheese, finely grated
- Small bunch of chives, chopped
- 2 spring onions, finely chopped
- Zest of ½ a lemon
- 1 tbsp creme fraiche
- Salt and pepper
- 1 truffle, thinly sliced (optional)
- Truffle oil, for drizzling
- 300ml vegetable oil, for deep-frying
- Preheat the oven to 200C/ gas 6. Put the artichokes on a tray and roast in the oven for 25-30 min, or until soft. Remove from the oven and leave to cool.
- Cut the artichokes in half, scoop out the flesh and place in a bowl. Set the skins aside.
- Pour the oil into a deep pan and place over a high heat (or preheat a deep-fryer to 160C). To test the oil, place the handle of a wooden spoon into the pan; if small bubbles start to form around the handle then the oil is ready. Carefully place the skins in the pan and deep-fry until golden and crisp. Scoop out with a slotted spoon and set aside on kitchen paper to dry.
- Mix the cheese, chives, spring onions, lemon zest and creme fraiche with the flesh of the artichokes and season. Spoon the mixture into the fried skins and drizzle with truffle oil. Place a slice of truffle (if using) on each half to serve.