Christmas Party Food
Devilled Eggs
Ingredients
6 large eggs
2 tablespoons celery leaves
1 tablespoon olive or rapeseed oil
1 small onion, finely diced
2 tablespoons mayonnaise
1 teaspoon sweet smoked paprika
1 gherkin, finely diced
2 teaspoons Dijon mustard
4 slices chorizo salami, shredded
Sea salt
Method
Toss the celery leaves in half the oil and place on a baking tray lined with parchment paper. Cook for 20 minutes at 120oc or until crisp. Set aside.
Bring a pan of water to the boil and gently add the eggs. Simmer for 10 minutes then cool under cold water.
Shell the eggs and cut in half and scoop out the yolk into a bowl.
Mash with a fork and add the onion, mayonnaise, paprika, gherkin and mustard. Spoon back into the white.
Fry the chorizo in the remaining oil. Pat dry (keep the oil for fried potatoes) and scatter over the eggs with the celery. Serve.
Spiedini with chicken and Parma ham
Ingredients
4 chicken breasts
4 slices Parma ham
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
1 clove garlic
4 finely chopped sun dried tomatoes
2 eggs
100g plain flour
80g breadcrumbs
25g finely grated parmesan
Oil for cooking
Recipe
Cut the chicken breasts in half to butterfly.
Place between cling and beat with a rolling pin until thin.
Cut in half lengthwise.
Crush the garlic to a paste and mix into the oil and rosemary.
Spoon over the chicken and top each slice with half a slice of ham.
Scatter over the tomatoes among the chicken.
Roll up tightly.
Whisk the eggs in a bowl. Season the flour in a separate bowl with salt and pepper. Place crumbs and parmesan in a separate bowl.
Cut each chicken roll up into 3 and dip each in flour, then the egg, then the crumbs.
Heat oven to 180oc.
Heat a cm of oil in a pan and seal off the chicken on medium heat.
Transfer to a parchment lined tray (At this stage you could chill and cook later) and cook in the oven for 10-15 minutes or until crisp and firm and chicken is cooked through.
Serve with cocktail sticks.
