Phil Vickery's seasonal starters
As the countdown to Christmas continues, Phil joins us for the second day of his Christmas Day feasts. After making his delicious canapés yesterday, today Phil shows us to make some sensational starters that the whole family will enjoy.
And Olly Smith will be popping by to show us how to get Christmas off with a bang with his favourite yuletide fizzes to suit all budgets.
Roast potato, leek and chestnut broth
Serves: 6-8 personsPreparation time: 20 minutesCooking time: 30 minutes
Can be made the day before
Ingredients
600g raw potatoes8-10 tbsp any oil2 large onions, peeled and finely chopped1 large leek, washed and chopped finely4 cloves garlic peeled and chopped200g vac pac chestnuts2 x 10g vegetable stock cubeswatersaltpepper4 tbsp chopped parsley
Method
Heat the oven to 220C gas 7
Place the potatoes into a pan and cover with cold water
Bring to the boil and then simmer until really well cooked, just about falling apart, this is really important, then drain well
Heat the oil and add the potatoes once nice and sizzling pop in the oven and cook until really really crisp and fried. Crisper the better. In fact overcook them. This is why you need to overcook so you get lots of crunch and flavour.
You can actually fry them until crisp if you want to
Meanwhile, heat 2 tbsp oil and cook the onions, leeks and garlic for 15 minutes to take a little colour
Once the potatoes are ready add to the leeks and onions and really mix well
Cover with water and add the stock cubes and bring to the boil
Once boiling add the chestnuts and simmer for say 15 minutes until all the vegetables are cooked
Once cooked, gently break up with as masher but not too much
Re-season add the parsley and serve
Easy smoked salmon mousse with avocado and dill
Serves: 6-8 personsPreparation time: 15 minutesCooking time: none
Can be made the day before
Ingredients
1 x 250g any smoked salmon off cuts are perfect4 tbsp fresh parsley, finely chopped2-3 tbsp Brandypepper200g cream cheesedash milk250g - 300g long sliced smoked salmon2 large avocado4 tbsp chopped fresh dill1 tbsp olive oilsaltpepperjuice 1 large lemon
Method
Place the 250g salmon, parsley, Brandy and pepper into a food processor
Blitz until fairly smooth, then scrape the sides of the bowl down well
Add the cream cheese and milk and blitz again
Taste and adjust if needed, you probably will need no salt. I use small bowls and line each one with cling film.
Using the long slices of smoked salmon, cut to fit into the clingfilm lined bowls
You can use one large bowl in you prefer, and cut wedges
Spoon the mousse into whichever serving bowl you are using and pack down nice and tightly
Cover the base with salmon and cover with the film
Chill well probably best overnight
When ready to serve, turn the bowls out or cut wedges
Chop the avocado into small cubes, add the dill, oil and salt and pepper. When ready to serve add the lemon juice.
Spicy falafel with yoghurt and honey dip
Serves: 4-6 portionsPreparation time: 20 minutesCooking time: 2-3 minutes per batch
Ingredients
225g chickpeas, soaked overnight2 teaspoon bicarbonate of soda4 cloves garlic, finely chopped2 tsp sesame seeds1 small onion, finely chopped1 teaspoon paprika1 teaspoon cumin4 tbsp coriander chopped4 tbsp, finely chopped parsleywater2-4 tbsp breadcrumbs½ tsp salt1 level tsp ground black pepperYogurt Dip225g thick yogourt1 tsp ground turmeric1 tsp ground cumin1 tsp sesame seeds2 tsp castor sugar4 tbsp finely chopped coriander
Method
Place the chickpeas into a large bowl and add 1 tsp bicarb, then mix well and leave overnight in the fridge
The next day rinse the soaked chickpea well under cold water
Place the peas, garlic, seeds, onion, paprika, cumin and herbs into a food processor
Blitz until you have as rough, but not too rough texture. You want a little texture there I have found.
Add a little water if needed to get the mix going
Once done, place the mixture into a bowl, then add the salt, pepper and enough breadcrumbs to bring together, don’t go mad here
Chill again
Heat the oil to 185°C.
Remove the mixture into a bowl, add the final 1tsp baking soda and mix well
Form the mixture into small, flattened balls, and fry until golden brown. I fry 6-8 at once.
Drain well and serve quickly, some say within 90 seconds of cooking!
To make the yoghurt dip mix all the ingredients together and serve chilled. I like the hot and cold combination together.