While decorating the tree and hanging up ornaments are best associated as activities to do during the holiday season, we can't miss out on an integral part of it i.e. the food. From roast chicken that takes centre place, pudding that completes a meal and mulled wine that accompanies it; Christmas food is well-known and loved. This festive season, call your friends over on a chilly evening for a bit of nosh and treat them with these delectable Christmas snacks that you can whip up easily at home. The recipes have been provided by Chef Vijesh Modi from The Deltin, Daman for Swirlster.
1 cup sour cream
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper for seasoning
Fresh oregano, few sprigs
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons of instant yeast
1 teaspoon salt
Extra-virgin olive oil
1 cup warm water
1/2 cup pizza sauce (marinara sauce)
Few leaves of fresh basil
2 tablespoon of sliced black olives
1/4 cup grated parmesan
1. Prepare the pizza crust Focaccia. Add toppings and set aside.
2. To prepare the dip, combine the seasoning mix, sour cream and cheeses in a large bowl.
3. Microwave until cheese is melted and dip is heated through (about 12-15 minutes), stirring often.
4. Cut Focaccia into thin strips.
5. Pour a little of the dip into each shot glass.
6. Add a Focaccia strip, and serve.
1 litre milk
1 vanilla bean
150g (2/3 cup) caster sugar
8 eggs, separated
350g icing sugar, sifted, plus extra, to dust
220g raspberries, to serve
Toasted flaked almonds, to serve
1. Place milk, vanilla bean and 75g (1/3 cup) caster sugar in a large, wide saucepan or deep frying pan and slowly bring almost to the boil.
2.Meanwhile, using an electric mixer, whisk egg whites and a pinch of salt until soft peaks form, then gradually add icing sugar and beat until mixture is thick and glossy.
3. Remove vanilla bean from milk and reserve, keeping milk at a gentle simmer. Line a tray with baking paper. Using 2 large metal spoons, scoop ovals of meringue and drop 6 at a time into milk. Cook for 1 minute each side, then transfer to tray. Meringues will keep at this stage for up to 2 hours. Makes about 24 meringues.
4. Strain milk into a clean saucepan and add scraped seeds from reserved vanilla bean. Whisk egg yolks and remaining caster sugar in a bowl until combined, gradually pour in the hot milk, then return mixture to pan and stir over low heat until mixture thickens enough to coat the back of a spoon. Do not boil. Custard can be served immediately or refrigerated until ready to serve.
5. To serve, spoon custard among 8 glass or china bowls, top with snow eggs, raspberries and toasted flaked almonds and dust with a little extra icing sugar.
200g brazil nuts
1 cup (150g) macadamias
250g pitted dates, halved
200g glace cherries
100g dried mixed peel
Finely grated zest of 1 lemon
2/3 cup (100g) plain cake flour
1 teaspoon baking powder
1 teaspoon vanilla extract
150g caster sugar
2 tablespoons brandy
1/3 cup (110g) smooth apricot jam
200g mixed glace fruits (such as apricots, cherries and pears)
1. Preheat the oven to 150 degrees Celsius. Line the base and sides of a 20 cm spring form cake pan.
2. Mix nuts, dried fruits, peel and zest in a bowl. Sift in flour, baking powder and 1 teaspoon salt, and then stir in sugar. Lightly whisk eggs with vanilla, then stir into the cake mixture until well combined. Pour into pan. Bake for 1 hour 30 minutes or until a skewer inserted in the centre comes out clean.
3.Cool cake in the pan for 15 minutes, then turn out onto a rack over a plate and remove baking paper. Pierce all over with a skewer. Drizzle with brandy, then wrap tightly in foil and leave in a cool, dry place for 2-3 days to 'mature'.
4. Closer to serving, warm jam in a pan over low heat or in the microwave until runny. Arrange the glace fruits over the top of the cake in a decorative pattern, then brush with warm jam to set in place
8 wonton Sheets
150g prawns (40 Count), peeled and deveined
30 ml tequila
1/2 teaspoon lime zest
1 tablespoon lime juice
1 tablespoon chopped cilantro (coriander)
2 teaspoons olive oil
1 teaspoon sriracha sauce (hot chilli Sauce)
1/4 teaspoon ground cumin,
1/4 teaspoon paprika powder
Salt and pepper for seasoning
1/2 Cup egg mayonnaise
1. Preheat oven to 400 degrees and grease a 24 cup mini muffin tin with cooking oil. Nestle one wonton wrapper down into each of the 24 muffin cups. Bake the cups for about 6 minutes or until golden brown.
2. In a medium sized bowl whisk together the tequila, lime zest, lime juice, olive oil, cilantro, sriracha sauce, cumin, salt and pepper.
3. Heat a non-stick pan over high heat. Add the prawns to the marinade and toss until they are all coated. Add oil to the hot pan and then dump in the prawns and most of the marinade.
4. Cook the prawns for approximately one minute then flip them over and cook the other side for another minute or so, just until they are pink. Remove the prawns from the non stick pan onto a plate.
Take 1/2 cup egg mayonnaise in a dressing bowl. Add lime zest, lime juice, paprika powder and seasoning to the mayonnaise. Stir it well until mixed properly.
Add chopped lettuce into each wonton cup. Spoon one heaping teaspoon of mayonnaise dressing into each wonton cup. Place 1-2 prawns on top of the mayonnaise dressing. Garnish with fresh chopped cilantro.Comments
About the author: Chef Vijesh Modi is a chef with a remarkable background, who had gained experience and inspiration in some of the best Hotels in India. He prepares food in an innovative, fascinating and healthy way by selecting top quality products from all over the world and blending those with local herbs and fresh wild-growing spices. His remarkable creativity, garnished with years of experience, astonishes every guest, tasting classic dishes in a non-conventional mixture sealed by his unique signature.