Due to the size of The Cottage it does make entertaining more than 6 people quite difficult, so in the week run up to Christmas it is tradition for us to throw drinks & nibbles party as there is no room to host a sit-down meal. With the Christmas tree decked, mistletoe hanging from the beams and a roaring fire ready for chestnut roasting it officially kicks of the Christmas week for us. We live in what could possibly be the only place in the whole of the UK that hasn’t been hit by snow this week so thankfully guests didn’t have any problems getting to us.
When it comes to the food I’m usually am in charge of the veggie and sweet nibbles whereas Hubs concentrates on the meat and fish and I have to say he’s far better at it than I am with meat and fish. He came up with the Black Christmas Pudding idea as we usually serve it up in one form another at the party. Last night’s menu included:
Mini Toad in the Hole
Halve the recipe for normal toad in the hole and use chipolatas. Place one chipolata in each section on a bun tin, pour over batter and bake at 220°c for 15 min.
Sticky Squash with Sesame Seeds
Mini Ham & Mushroom Frittatas
Either make one large frittata and slice into bitesized pieces or bake in silicone cake cases for around 15 min
Tempura Prawns with Sweet Chilli Sauce
Onion Bhajis with Riata
Cold meat platter
Vegetable Sticks with Hummus
Black Christmas Pudding topped with Parsnip Puree
Roll black puddings in to golf ball sized balls. Fry off the balls until crispy. Peel and dice a couple of parsnips and fry off with some butter. Blitz the parsnips with a small amount of cream to give a piping consistency. Pipe a swirl on top of the black pudding. Decorate with a tiny piece of chili and herb leaf.