Christmas is upon us already! Every cook in the country, young or old, will be fretting about preparations for Christmas feasts and parties. As if you don’t have enough to worry about – presents, the kids, the cat and the tree. However, DON’T PANIC! The Oundle Chronicle is here to save the day with our easy to follow instructions for scrummy recipes with step by step instructions. We have a choice of recipes for canapés, party food, and drinks for both young and old.

Canapés

Chicken and Mango Skewers with Peanut Sauce
Ingredients:
• 2 free range chicken breasts
• 2 tbsp olive oil
• 2 ripe mangoes
• 250g smooth peanut butter
• 2 tbsp water
• 2 tbsp sweet chilli sauce
• 2 tbsp toasted sesame oil

Instructions:
• For the skewers: Brush the chicken breasts with the olive oil and grill until cooked through (roughly 10-15 mins).
• Peel the mango, cut into 3cm cubes. Cut the cooked chicken into similar size pieces. Arrange on wooden skewers using alternate pieces of mango and chicken.
• For the peanut dipping sauce: spoon the peanut butter into a pan, add the water and stir through. Warm over a low heat until it softens. When you can stir the peanut butter, add the chilli sauce and sesame oil and mix through well.

Smoked Salmon on Bread (great for the kids to do whilst you put your feet up)
Ingredients:
• Fresh Smoked Salmon (always buy from a fishmonger)
• Brown Bread
• Salt & Pepper & squeezed lemon according to preference
Instructions:
• Cut the bread into squares and place the cut salmon on to it. Season as you wish. Ta da!

Cheese Truffle Balls
Ingredients:
• 8 ounces of cream cheese, softened
• 8 ounces of medium cheddar cheese
• ½ cup or butter
• 3 tablespoons of brandy
• Chopped toasted almonds
Instructions:
Using food processor, blend all ingredients except the almonds until the mixture is smooth.

Shape the mix into ping-pong sized balls and chill in refrigerator.

Before serving, roll the cheese truffle balls in the chopped almonds to coat.

One Bite Bloody Mary Cherry Tomatoes
Ingredients:
• 500g small cherry tomatoes, or baby plum tomatoes
• 500ml Vodka
• Splash of Sherry
• Splash Worcester Sauce
• Splash Tabasco
• 1tsp grated horseradish (optional)
• 4-5 sprigs of Thyme
• Sprinkle of celery salt
• Salt
Instructions:
• Prick the cherry tomatoes with a needle and put them in a bowl.
• Mix the vodka, sherry, Worcester sauce, Tabasco, horseradish, thyme and celery salt together and pour over the tomatoes.
• Place in the fridge and leave for at least 2 days and up to 2 weeks, depending on your eagerness to eat them!
• To serve: remove from the fridge and bring up to room temperature. Dip in the salt and celery salt mixture before eating.
If you don’t want to make your own party food, then Cookie’s Bakery in Oundle makes delicious fresh pastries that would be a great party alternative!
Palmers Chocolates sells mouth watering chocolates for those special Christmas occasions. Why not try their chocolate sauces on the Christmas pud this year?

Christmas Drinks

We have been doing some (very strenuous!) research at Amps Fine Wines into finding great quality and well priced tipples for you to enjoy over Christmas. Here are some of our favourites…

If you would like to make your Christmas really special this Christmas then you can order any of the above beverages from Amps Wines on 01832 273502.

Delia Smith’s Mulled Wine: (serves 12 mugs or 24 wine glasses)
Ingredients:
• 1 orange stuck with cloves
• 2 sliced oranges
• 2 sliced lemons
• 6 level teaspoons of granulated sugar or honey
• 2 inch (5cm) piece of cinnamon stick
• 2 level teaspoons of finely grated fresh root ginger or ground ginger
• 2 tablespoons of fruit liqueur (i.e. Cointreau, Grand Marnier)
• 2 X 75cl bottles of medium to full-bodied red wine (Bulgarian Cabernet Sauvignon is idea).
Instructions:
• Put in all the ingredients into a saucepan with 2 ½ pints (1.5 litres) of water to simmering point, stirring until all the sugar has dissolved. Keep it barely simmering for 20 minutes – do not let boil, or the alcohol will evaporate.
• It can be made in advance, then re-heated when necessary