Christmas 2016: Festive party food and nibbles from bhajis to arancini

For some reason, Christmas is synonymous with continual eating. But who’s complaining? Party bites are perfect for pre-dinner drinks or to graze on after the main event

Popcorn chicken

The combination of popcorn and chicken may sound surprising but it really works. This recipe from Shaun Hill is served with pesto potatoes and will be a real crowd-pleaser with your guests whatever their age.

For the popcorn chicken

400g of chicken mini fillets
50g of popcorn, cooked
50g of breadcrumbs
1tsp thyme, dried
2 eggs
50g of plain flour
100ml of vegetable oil
3 pinches of salt
1 pinch of black pepper

For the pesto potatoes

600g of new potatoes
20g of butter
2tbsp of green pesto
1tbsp of basil leaves, torn
1tbsp of parsley, torn
2 pinches of salt
1 pinch of black pepper
1 lemon, cut into wedges

Preheat the oven to 180˚C/gas mark 4. For the pesto potatoes, peel the potatoes, cut in half and place into a pot of cold water with 2 pinches of salt. Bring to the boil and then reduce the heat and simmer until tender, approximately 10-12 minutes. Meanwhile, prepare the chicken strip crumb. Place the cooked popcorn in a blender and pulse 3 or 4 times until you have a mix of small and fine popcorn crumbs. Combine with the breadcrumbs, thyme, salt and pepper in a bowl and mix thoroughly. Set aside on a flat plate until required.

Crack the eggs into a shallow bowl, add a pinch of salt and whisk until smooth. In another shallow bowl, add the flour with a pinch of salt. The potatoes should now be ready. Drain and allow to sit in the colander for a few minutes. Add potatoes back to the pot with the butter, pesto, salt and pepper and mix through. Keep warm while you finish the popcorn chicken.

Place the chicken fillets onto a plate. Dab with kitchen towel to absorb any excess moisture. Dip a chicken mini fillet in the flour, tapping to dust off any excess. Then dip in the egg, and finally the popcorn crumbs. For an extra thick crust, add another coating of egg and popcorn. Then, set aside. Repeat until all the chicken fillets are coated. Place a frying pan over a medium heat and add oil. Once hot, fry the strips until golden brown. Remove from the pan and place onto a lined baking tray. Cook in the oven for 7-8 minutes, or until cooked through. Reheat the new potatoes and toss with the torn fresh basil and parsley. Serve the popcorn chicken onto plates with the pesto potatoes and a few wedges of lemon.

This recipe by Shaun Hill first appeared on the Great British Chefs

Pea bhaji

This pea bhaji recipe from Josh Eggleton illustrates the versatility of this crispy fried fritter by using fresh green peas, serving them alongside a pot of silky smooth crème fraîche dip.

For the pea bhajis

300g of frozen peas, or petit pois, defrosted
60g of gram flour
50g of cornflour
2tsp mild curry powder
1tsp fennel seeds, lightly toasted
½tsp ground coriander
juice of half a lime
water, cold
2g of flaky sea salt

For the crème fraîche dip

180g of crème fraîche
2tsp black onion seeds
½ lemon, juiced
flaky sea salt

To begin, whisk all of the dry ingredients together. Add the lime juice and enough water to bind – it should form a loose paste, but should not as loose as a purée. Mix in the peas, check the seasoning and cook in a deep-fryer until crispy. Make sure the centre of the bhaji is cooked through, hot and not liquid. Place the bhajis on a piece of kitchen paper to drain and cool slightly. For the dip, whisk together the crème fraîche, black onion seeds and lemon juice. Season to taste and serve alongside the pea bhajis.

This recipe by Josh Eggleton first appeared on the Great British Chefs

Sicilian arancini with arrabbiata sauce

Arancini, or risotto balls as they are sometimes known, are the perfect way to make the most of leftover risotto. Paul Ainsworth's arancini recipe comes with a spicy arrabbiata sauce. Leave the arrabbiata to simmer for as long as possible, this will give it an incredible depth of flavour.

For the arancini

200g of Arborio risotto rice
600ml of vegetable stock
50g of unsalted butter
½ large white onion, finely diced
1 bay leaf
260ml of Bolognese sauce
sherry vinegar to taste
½tbsp of garlic purée
2tbsp of truffle flavoured olive oil
40g of Parmesan, grated
60g of mozzarella cheese, torn into small pieces
2 egg whites
100g of Panko breadcrumbs
salt and pepper

For the arrabbiata sauce

3kg tinned chopped tomatoes
1 large white onion
1 ½ red chillies, finely diced
1 ½ tsp cayenne pepper
1 tsp smoked paprika
300ml of balsamic vinegar
40g of caster sugar
1 bay leaf
½tsp thyme
½tbsp of garlic purée
½tsp Tabasco
1tsp olive oil
salt and pepper

In a large pan, bring the vegetable stock to the boil and leave on a simmering heat. Melt the butter in a pan over a medium heat. Once the butter starts to foam, add the onions and bay leaves. Sweat the onions and season with salt and pepper. Add the rice to the pan and stir continuously for 2 minutes. Slowly add the hot vegetable stock, one ladle at a time, while constantly stirring. Keep cooking and adding the stock until the rice is slightly over-cooked and sticky. Once the rice is cooked, add the Bolognese sauce and stir until mixed with the rice. Remove the pan from the heat and set aside. Stir in the truffle flavoured oil, sherry vinegar and garlic. Mix in the Parmesan and mozzarella until combined.

Remove the bay leaves and check the seasoning. Pour the mixture out into a large tray to cool. Once the risotto is cool, shape into bite-size balls. Arrange the egg whites and the breadcrumbs in separate bowls. Dip each ball into both mixtures, making sure they are completely coated. Set aside in the fridge until firm. For the arrabbiata sauce, place a pan over a medium heat, sweat the onions and chillies off in the olive oil until soft. Add the cayenne pepper and smoked paprika, season well and stir. Add the balsamic vinegar and sugar to the pan. Stir and leave to reduce until the vinegar begins to thicken.

Once it has reduced, add the chopped tomatoes, bay leaves, thyme, Tabasco and garlic. Stir the mixture well. Leave on a low heat to simmer for at least 2 hours until it reaches a thick consistency. Keep checking the seasoning throughout. Once the sauce is almost ready to serve, lower the arancini into a deep fat fryer set at 180°C until golden all over. Divide the arrabbiata sauce across 10 ramekins and serve with the arancini.

This recipe by Paul Ainsworth first appeared on the Great British Chefs

Prawn skewers with tomato chutney and roast peppers

Juicy king prawns make great kebabs and skewers as they are quick to cook and excellent at carrying flavours. Alfred Prasad marinates his in lime and a paprika yoghurt, before serving with a simple tomato chutney and some colourful roasted peppers.

For the prawn skewers

12 king prawns, cooked and peeled
1 lime, juiced
2tbsp of gram flour
3tbsp of Greek yoghurt
1tbsp of paprika
1tbsp of ginger-garlic paste
1 lemon, juiced
2tbsp of vegetable oil
1 pinch of salt

For the tomato chutney

200g of tinned chopped tomatoes
1tsp tomato paste
¼tsp chilli powder
½tsp caster sugar
1tbsp of white wine vinegar
1tbsp of olive oil
1 pinch of salt

For the roast peppers

½ green pepper
½ red pepper
½ yellow pepper
½ tbsp of olive oil

Add the prawns to a bowl along with the lime juice and salt. Mix well and set aside to marinate for at least half an hour. Place a heavy-based pan over a low heat and add vegetable oil. Once hot, add the gram flour, stirring constantly until it turns a light brown colour, approximately 1-2 minutes. Set aside to cool. In a bowl, mix together the yoghurt, paprika, ginger-garlic paste and 1 tablespoon of the gram flour paste.

Add the marinated prawns, mix again and set aside in the fridge for 20 minutes. Meanwhile, for the tomato chutney, add the olive oil to a pan over a medium heat, then add the tinned tomatoes and cook for 20 seconds. Stir in the tomato paste, chilli powder, a pinch of salt, caster sugar and white wine vinegar. Turn down the heat and leave to gently simmer for 15 minutes, or until the pan is almost dry. Then, remove from the heat and allow to cool.

For the peppers, char the skins under a medium hot grill until they begin to blacken and bubble, turning to cook the peppers evenly. Wrap the peppers in cling film and chill in the fridge. Once cool, peel off the skin, scrape off any remaining black bits and remove the seeds with a knife. Dice the flesh into small 5mm squares and place into a bowl. Pour in the olive oil and set aside. To cook the prawns, pierce 3 prawns onto each skewer and place under a very hot grill for approximately 1-2 minutes. Turn over and grill for a further minute, or until heated through. Squeeze some lemon juice onto the prawns and serve hot with the tomato chutney, peppers and some steamed rice.

This recipe by Alfred Prasad first appeared on the Great British Chefs