SIMON WOOD’S CHRISTMAS PARTY FOOD
Food Columnist and renowned Celebrity Chef Simon Wood shares his Favourite Seasonal Dishes for over the festive period.
Garlic Salmon & Cream Cheese Fried Toasts
Ingredients
- 1 x Thick White Loaf
- 1 x Garlic Oil
- 400g Smoked Salmon
- 1 x Tub Garlic & Herb Cream Cheese
- 30g Double Cream
- Chives to Finish
Method
Use a round cookie cutter to cut 5cm discs out of your bread
In a large frying pan add the garlic oil and toast the bread until golden and crisp throughout
In a mixing bowl gently combine the cream cheese and double cream, add it to a piping bag if you have one
Next pipe onto the now-cooled toast and top with slivers of salmon before finishing with chopped chives
Mince Pie Brownie Bites
Ingredients
- 185g Unsalted Butter, Cubed
- 185g High-Quality Dark Chocolate, Chopped
- 85g Plain Flour
- 40g Cocoa Powder
- 3 x Large Free Range Eggs
- 275g Golden Caster Sugar
- 1 Jar Mince Pie Mix
- Icing Sugar, For Dusting
Method
Melt the butter and chocolate in a medium bowl, over a pan of simmering water and stirring occasionally.
Once melted, leave to cool.
Heat the oven to 160ºc fan
Line the base of a shallow 20cm square tin with non-stick baking paper.
Sieve the flour and cocoa into a medium bowl. Whisk the eggs and sugar with an electric mixer until thick and creamy,
This should take about 5 minutes
Pour in the cooled chocolate mixture, then fold together with a rubber spatula in a figure of eight
Sift in the cocoa and flour mixture and continue gently folding. The mixture will look dry and dusty, then fudgy don’t overmix it.
Spoon half of the mixture into the prepared tin, then add the mince pies filling in uniform teaspoon-sized balls Scrape over the rest of the mixture and Level the top. Put in the oven for 25 mins.
Take out of the oven and leave to cool in the tin. Dust with icing sugar. Cut into quarters, then cut each quarter into four.
Cheeseboard Roulette ‘Breadsticks’
Ingredients
- 350g Ready-Rolled Puff Pastry
- 200g Left Over Cheese, Grated Or Chopped Finely
- Large Free Range Egg
- 20g Colman’s English Mustard
- 20g Whole Milk
- 20g Black Onion Seed
- Flour, To Roll Pastry On
Method
Pre-heat oven to 220ºc
Mix the Milk, Egg and Mustard together
Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a floured surface,
roll out to until ½ a centimetre thickness.
Cut into 1cm strips, then twist the strips 3-4 times and glaze with the egg mix
Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden
Contact Simon
CHEF – PRIVATE & GUEST | KEYNOTE SPEAKER | EVENT HOST
MENU DEVELOPMENT | AUTHOR & MEDIA CONTRIBUTOR
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