Wednesday, 14 December 2011

Buffet Options...

Firstly make some mess...then get going with the cooking

I had some left over puff pastry from the edges of the tart quiche things so rolled it out then cut out little circles and made goats cheese and caramelised onion things. 
-Cut out pastry into circles place on baking tray, pricked each with a folk and cooked on 180 for 10mins then added a small chunk of goats cheese a bits of red onion I'd already slowly cooked in butter. 
-Put back in the oven for 5mins then sprinkle with fresh parsley and season with salt and pepper.

Smoked salmon & broccoli tart-

Left over sausage meat and paxo- add freshly sliced parsley 1 whisked egg and a big handful of breadcrumbs then mix and roll into sausage shaped chunks-cook for 25mins so they're crispy. White pepper always works with sausage meat.

Think I did 6 of these back back just to warm up before I got serious with the rest of the buffet! 

Nans sausage plat but a pie!
Sausage meat mixed with fried onions, parsley and salt and white pepper.
Then slice pastry into slices and weave in and out/over the top of each other and cover with whisked egg so it goes golden :-)
Cook for 35mins on 200

Crispy bacon & leek pie
Fry 2 large leeks in butter with salt & pepper until soft and sweet, 10mins on low heat.
Take leeks out of pan and fry thin slices of smokey bacon until crispy add some fresh thyme.
Dry bake your pastry case- get pre rolled shortcrust pastry and add to a buttered baking/pie dish
Prick the base of the pastry case then add baking beans or foil to make sure the pastry doesn't balloon up, cook for 15mins or until golden.
Whisk 6/7eggs season with salt & pepper add a big splash of milk then add everything to the pre cooked case and bake on 180 for 15/20mins.
Grate cheese over the top or parmesan :-)

Bruschetta Topping- Lightly fried rings of red onion- leave to cool then mix with sliced cherry tomatoes finely sliced parsley, basil and add a big splash of red wine vinegar and salt & pepper. Done.
Turkish flatbread can be a good one to use, large and flat once sliced in half, put under the grill for a few minutes until lightly toasted then cut a clove of garlic in half and rub the surface with this before adding tomato topping.

Wrap mozzarella with parma ham, sprinkle with parsley and season...

Chocolate Gooey Brownies :-) :-) :-)

I made a double batch here but normal amounts are:
225g Dark Choc (we improvised because the shop didn't have enough dark chock...mixing it worked out fine)
2 Eggs
2 Egg yolks
110g Plain Flour
1/2tbsp baking powder
70g cocoa powder
225g butter- let it go soft before you attempt to mix it up.
1/2tbsp Sal
200g caster sugar
Add pecan nuts / or chunks of unmelted choc white or dark

More mess
-Melt the chocolate over simmering water- don't over melt- just until it melts
-Whisk the eggs and egg yolks
-Sift flour, cocoa, baking powder and salt together
-in another bowl mix the butter, sugar and then eggs together so it's light and fluffy then add the chocolate and fold in the sifted flour and cocao and add nuts or chocolate lumps.
-Spread into a baking tin lined with baking paper and cook on 180 (preheat the oven) for 17mins, check it's done by poking a knife into it- it should come out with bits on it...leave to set and go cold.
Then eat them ALL

Boys at the bowl....

Dog and Mikey getting serious with the bowl!!

1 comment:

  1. Mmmmmm...yum. I ate my bodyweight in those parma ham and mozzarella thingies at Kath's party. Thanks for posting up the the brownie recipe. I shall get making them straight away. They were the best brownies in the world!
    Merry Christmas!