Christmas is a time for indulgence, luxury and digging out Christmas part food recipes.
It is the one time of year where we can eat and drink completely guilt-free! Or is that just me? Anyway, it is definitely the season for parties and gatherings, and a party just isn’t a party without food or nibbles of some kind.
Everyone loves party food at this time of year; there is something about a buffet with mini-versions of all your favourite foods that just screams CHRISTMAS and oozes indulgence! So after scouring the internet for party food recipes for my own Christmas soirée, I came across these delights from Waitrose and just had to share them!
Have I struck gold, frankincense and myrrh with festive fancies? You decide…
Christmas Party Food Recipes: Goat’s cheese & basil mille feuille
The goat’s cheese and pesto filling for these easy nibbles can be mixed the day before and put in a bag ready for layering up. Assemble a couple of hours before serving so the filling softens into the biscuits – perfect for easy eating
Preparation time: 10 minutes
Total time: 10 minutes
150g tub essential Waitrose French Soft Goat’s Cheese
2 tbsp green pesto
75g pack Thomas J Fudge’s Thai Chilli Mini Wafers
1 Cooks’ Ingredients Basil Pot
- Beat together the goat’s cheese and pesto until smooth. Spoon the mixture into one corner of a plastic freezer or sandwich bag. Chill until needed.
- Snip off about 1cm from the corner of the bag and assemble the mini wafers in stacks of three, piping a blob of cheese mixture from the bag to sandwich the layers together.
- Pipe a smaller blob on top of each and garnish with a small basil leaf. Chill until ready to serve.
Christmas Party Food Recipes: Mini venison burgers
Make the scones a day ahead and split in half before storing in an airtight container so they’re all ready to fill. The venison burgers can be shaped and chilled on a baking sheet, ready for cooking
Preparation time: 15 minutes + cooling
Cooking time: 23 minutes
Total time: 38 minutes + cooling
125g self-raising flour
40g firm butter, cut into pieces
1 tbsp chopped parsley
½ tsp celery salt
75ml milk, plus extra to glaze
227g pack Waitrose 1 Hand Pressed Venison Burgers
½ x 150g pack Waitrose Le Gruyère Slices
2-3 tbsp cranberry sauce or onion chutney
- Preheat the oven to 220°C, gas mark 7. Line a baking sheet with baking parchment. Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the parsley, celery salt and milk and blend briefly to a dough.
- Turn out onto a lightly floured surface and roll out to 1cm thickness. Cut out 4cm rounds using a pastry cutter, rerolling the trimmings until you have 12 rounds. Brush the tops with milk to glaze and bake for 12 minutes until risen and pale golden. Leave to cool.
- Cut each venison burger into 6 wedges and reshape each wedge into a mini burger, about 5cm in diameter. Place on a baking sheet. Cut away the rind from the cheese slices and cut each slice into 4 squares. Split the scones, ready for filling.
- To serve, preheat the oven to 190°C, gas mark 5 and bake the burgers for 10 minutes. Place a cheese slice on top of each and briefly bake for a further 30 seconds to soften the cheese. Use to sandwich the scones together, placing a little sauce or chutney below the burger.
Christmas Party Food Recipes: Mini Welsh rarebits
These tasty mini bites of cheese on toast are perfect for parties as a canapé, or as a starter or snack
Preparation time: 10 minutes, plus cooling time
Cooking time: 10 minutes
Total time: 20 minutes, plus cooling time
Makes: about 24
2 tsp English mustard powder
6 tbsp Duchy Originals from Waitrose Organic Golden Ale
1 tsp Worcestershire sauce, or to taste
350g Caerphilly cheese, grated
2 medium Waitrose British Blacktail Free Range Egg yolks
6 slices Waitrose 3 Malts Sourdough With Mixed Seeds
For the pear and walnut relish:
1 Perfectly Ripe Conference Pear
2 tbsp lemon juice
50g walnut pieces, finely chopped
25g pack fresh flat-leaf parsley, chopped
- Mix the mustard with a little ale to make a paste in the base of a pan. Stir in the rest of the ale, the butter and Worcestershire sauce over a gentle heat and cook for about 5 minutes, until the butter has melted.
- Add the cheese and cook for a further 5 minutes, stirring occasionally and being careful that the mixture doesn’t boil, until melted and smooth. Season, then remove from the heat and allow to cool slightly. Beat the yolks into the just-warm but still melted cheese.
- Preheat the grill to high and toast the bread lightly on both sides, then leave to cool on the grill rack.
- Spread the cheese mixture over the cooled toast and grill for 3-4 minutes or until bubbling and golden. Coarsely grate the pear and immediately toss with the lemon juice. Stir in the walnuts and parsley. Cut each toast into 4 slices and serve with the relish, ready to spoon on top.
Christmas Party Food Recipes: Scallop & black pudding crostini
To save yourself lots of last-minute preparation, toast the bread and spread with the black pudding earlier on in the day. Halve the scallops ready, so
you simply need to sear them and arrange them over the crostini to serve
Preparation time: 20 minutes
Cooking time: 12 minutes
Total time: 32 minutes
12 large scallops with roes
227g pack black pudding slices
2 tbsp olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 tbsp dry sherry
1 tbsp chopped thyme, plus extra sprigs to garnish
1 small baguette
- Pat the scallops dry on kitchen paper, cut away any black threads and detach the roes. Cover and keep chilled until needed. Chop the black pudding, discarding the skins.
- Heat 1 tbsp of the oil in a frying pan and fry the shallots for 2-3 minutes to soften. Stir in the garlic, then the black pudding and cook, stirring for 2-3 minutes until the pudding has darkened in colour. Add the sherry and thyme, and stir briefly until the sherry has evaporated. Leave to cool.
- Cut 24 thin, diagonal slices from the baguette and toast on both sides. Spread with the black pudding, arrange on a serving plate or board and chill until ready to serve.
- Heat the remaining oil in a frying pan and fry the scallop roes for 30 seconds. Lift out onto a board. Fry the scallops for 2 minutes, turn and cook for a further 30 seconds. Remove and add to the board. Halve the scallops and roes horizontally and arrange on the crostini. Garnish with thyme sprigs to serve.
Christmas Party Food Recipes: Sweetcorn polenta fritters with sweet chilli and avocado
Total time: 45 minutes
50g self-raising flour
1⁄2 tsp salt
100ml whole milk
1⁄2 lime, zest and juice
326g can sweetcorn, drained
2 salad onions, finely chopped
handful coriander, leaves & stalks separated & chopped
3-4 tbsp vegetable oil
1 avocado, diced
1 jalapeno chilli, finely sliced
1-2 tbsp sweet chilli sauce
- Mix the polenta, flour and salt. Beat the egg and milk, then whisk into the mixture until smooth. Stir in the lime zest, sweetcorn, salad onion and chopped coriander stalks.
- Heat 1-2 tbsp oil in a large frying pan, add tablespoons of the mixture and fry for 2-3 minutes on each side; drain on kitchen paper and keep warm in a low oven while you fry the rest, adding more oil if needed.
- Mix the avocado, lime juice, jalapeno and coriander leaves. Season and pile onto the fritters; drizzle with the sweet chilli sauce.