Show-stopping nibbles
Though the festive season is over, these tasty appetizer recipes from Simply will have you longing to entertain...
Preparation time: 30-35 minutes, plus marinating, cooling and resting time
Cooking time: 1½-2 hours
Ingredients:
Method:
1. In a large bowl mix together the beef mince, liver, bacon, Madeira or Port, lemon zest, juniper berries, cranberries and seasoning. Cover and leave to marinate in the fridge for 2 hours, or overnight.
2. Preheat the oven to Gas mark 2, 150°C, 300°F.
3. Heat the butter in a large non-stick frying pan and cook the onion and garlic for 3-4 minutes until soft, but not coloured. Stir in the herbs and spices. Set aside to cool for 5-10 minutes.
4. Remove the terrine mixture from the fridge and add the onion and herb mix, egg, cream and pistachio nuts. Mix gently.
5. Line a 900g/2lb loaf tin with the pancetta slices and randomly tuck in half the bay leaves between the pancetta. Spoon the mixture into the tin and fold over the pancetta slices. Tuck in the remaining bay leaves. Cover the terrine with a piece of double-thickness foil and pleat the corners to allow the steam to escape.
6. Put the loaf tin in a large roasting tin and place on the middle shelf of the oven. Carefully pour in enough hot water to reach halfway up the tin and cook for 1½-2 hours.
7. Remove the terrine from the oven and leave to cool with the foil in place for 20-30 minutes. Next, weigh the terrine down with two full 450g/1lb cans. When completely cold place the terrine in the fridge overnight to firm up.
8. One hour before serving remove the terrine from the fridge, cut into slices and serve with crusty bread or Melba toast, topped with a pomegranate relish. Great canapés!
Makes 12
Preparation time: 10 minutes
Cooking time: Under 15 minutes
Ingredients:
From the store cupboard:
Method:
1. Soak 12 wooden mini kebabs skewers in cold water for 20 minutes.
2. Put the lamb cubes in a large bowl; add the garlic, ginger, seasoning and half the satay sauce. Mix together. Preheat the grill to moderate.
3. Thread the lamb onto the skewers and cook under the grill for 4-6 minutes on each side.
4. Meanwhile, warm the remaining satay sauce and transfer to a small bowl. Scatter over the chopped peanuts.
5. Serve the lamb satay on top of the red onion slices and the warm sauce.
Makes 24 Appetisers
Preparation time: 10 minutes
Cooking time: 2-3 minutes
Ingredients:
Method:
1. Stack the crumpets in groups of two and using a small 3.5cm/1.5inch plain round cutter cut three circles out from each crumpet.
2. Transfer to a preheated, moderate grill and lightly toast on each side. Arrange on a large serving platter.
3. Spread each mini crumpet with a portion of the dip, then the beef slices.
4. Garnish with fresh dill leaves or the pomegranate relish.
Tip: Replace the crumpets with mini/party size bruschettas or cheese biscuits instead.
For more Simply recipes go to www.simplybeefandlamb.co.uk
Beef, Juniper and Pistachio Terrine
Serves 10-12 as a light lunch or starter and best prepared 24 hours in advancePreparation time: 30-35 minutes, plus marinating, cooling and resting time
Cooking time: 1½-2 hours
Ingredients:
- 450g/1lb lean beef mince
- 225g/8oz calves liver, trimmed and finely chopped
- 225g/8oz streaky bacon, roughly chopped
- 150ml/¼pint Madeira or Port
- Grated zest of ½ lemon
- 20-25 juniper berries, crushed
- 1 x 100g pack dried cranberries
- Salt and freshly milled black pepper
- 25g/1oz butter
- 1 small onion, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 30ml/2tbsp freshly chopped sage
- 30ml/2tbsp freshly chopped thyme leaves
- 1.25ml/¼tsp ground mace or cloves
- 1 egg, beaten
- 45ml/3tbsp extra thick double cream
- 100g/4oz raw, shelled pistachio nuts, roughly chopped
- 200g/7oz thin pancetta slices
- 10 fresh bay leaves
Method:
1. In a large bowl mix together the beef mince, liver, bacon, Madeira or Port, lemon zest, juniper berries, cranberries and seasoning. Cover and leave to marinate in the fridge for 2 hours, or overnight.
2. Preheat the oven to Gas mark 2, 150°C, 300°F.
3. Heat the butter in a large non-stick frying pan and cook the onion and garlic for 3-4 minutes until soft, but not coloured. Stir in the herbs and spices. Set aside to cool for 5-10 minutes.
4. Remove the terrine mixture from the fridge and add the onion and herb mix, egg, cream and pistachio nuts. Mix gently.
5. Line a 900g/2lb loaf tin with the pancetta slices and randomly tuck in half the bay leaves between the pancetta. Spoon the mixture into the tin and fold over the pancetta slices. Tuck in the remaining bay leaves. Cover the terrine with a piece of double-thickness foil and pleat the corners to allow the steam to escape.
6. Put the loaf tin in a large roasting tin and place on the middle shelf of the oven. Carefully pour in enough hot water to reach halfway up the tin and cook for 1½-2 hours.
7. Remove the terrine from the oven and leave to cool with the foil in place for 20-30 minutes. Next, weigh the terrine down with two full 450g/1lb cans. When completely cold place the terrine in the fridge overnight to firm up.
8. One hour before serving remove the terrine from the fridge, cut into slices and serve with crusty bread or Melba toast, topped with a pomegranate relish. Great canapés!
Mini Lamb Satay Sticks
Makes 12 Preparation time: 10 minutes
Cooking time: Under 15 minutes
Ingredients:
- 375g/12oz lamb neck fillet, cut into 1.5cm/¾inch cubes
- 1 large garlic clove, peeled and crushed
- 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
- 1 x 200g jar prepared Satay sauce
- Sliced red onions, to garnish
From the store cupboard:
- Salt and freshly milled black pepper
- Mini wooden kebab skewers, soaked in cold water for 20 minutes
Method:
1. Soak 12 wooden mini kebabs skewers in cold water for 20 minutes.
2. Put the lamb cubes in a large bowl; add the garlic, ginger, seasoning and half the satay sauce. Mix together. Preheat the grill to moderate.
3. Thread the lamb onto the skewers and cook under the grill for 4-6 minutes on each side.
4. Meanwhile, warm the remaining satay sauce and transfer to a small bowl. Scatter over the chopped peanuts.
5. Serve the lamb satay on top of the red onion slices and the warm sauce.
Roast Beef Appetisers
Makes 24 Appetisers Preparation time: 10 minutes
Cooking time: 2-3 minutes
Ingredients:
- 100g/4oz cooked roast beef, cut into thin slices
- 8 crumpets
- 30ml/2tbsp prepared hommous or aubergine dip
- Fresh dill leaves, to garnish
Method:
1. Stack the crumpets in groups of two and using a small 3.5cm/1.5inch plain round cutter cut three circles out from each crumpet.
2. Transfer to a preheated, moderate grill and lightly toast on each side. Arrange on a large serving platter.
3. Spread each mini crumpet with a portion of the dip, then the beef slices.
4. Garnish with fresh dill leaves or the pomegranate relish.
Tip: Replace the crumpets with mini/party size bruschettas or cheese biscuits instead.
For more Simply recipes go to www.simplybeefandlamb.co.uk