Atul Kochhar's New Year's Eve canapes

By
Eve O'Sullivan
Added
29 December, 2015

Christmas Day is all about simple, good quality ingredients cooked well to please the whole family, as we discovered from our chat with Leiths School of Food and Wine last week. When it comes to New Year’s Eve, though, there’s nothing like showing off with a few elaborate dishes. Here, Atul Kochhar shares three exclusive canape recipes fit for any party.




Turkey and anardana tikka

Serves 4

120g turkey, cut in thirds

1 tsp ginger paste

1 tsp garlic paste

1 tsp salt

1 tsp oil

1 tsp lemon juice

25g yoghurt

10g gram flour

1 tsp pomegranate powder

½ tsp ground cardamom

¼ tsp mace

½ tsp garam masala

30ml single cream

Mint or tamarind chutney, to serve

Mix the turkey with the ginger, garlic, ½ tsp salt, oil, and lemon juice then set aside to marinate for half an hour.


Put the yogurt in a bowl add the rest of the salt, gram flour, spices and cream then add this mix to the turkey marinade. Leave for another 30 minutes, then cook in a 180C/350F/gas mark 4 oven for 20 minutes, until done. Serve immediately with mint or tamarind chutney.



Jerusalem and parsnip tikki

Serves 4

60g Jerusalem artichokes, peeled and chopped

60g parsnips, peeled and chopped

2 tsp oil

Salt

½ tsp mustard seeds

8-10 curry leaves

½ tsp finely chopped ginger

1 green chilli, finely chopped

½ tsp ground turmeric

½ tsp ground coriander

½ tsp red chilli powder

Tamarind chutney, to serve

Coriander cress or small coriander leaves, to serve

Preheat the oven to 170C/340F/gas mark 4, put the artichokes and parsnips in a roasting and cook for 20 minutes, until almost tender. Put in the fridge and chill until cold, then take a grate the artichokes and parsnip.


Pour some oil in a frying pan, then add the mustard seeds, curry leaves, ginger and chilli and fry until fragrant and golden. Add the spices, cook for another minute, then mix in the grated veg.


Allow the mix to cool a little, then shape into small patties. Wipe the pan, then add a little more oil and cook on each side until golden brown. Serve with tamarind chutney and garnish with some coriander cress.


Beetroot cured salmon with garlic nan croutons


Serves 4

For the salmon

50g raw beetroot, peeled and grated

2 oranges, zested

1 tbsp sea salt

½ tbsp brown sugar

1 green chilli, finely chopped

20g coriander stems

10g dill, chopped

2 star anise

100g salmon fillet, skin on

A few sprigs of fennel cress or dill fronds


For the croutons

50g flour, sifted

½ tsp salt

1 egg

40ml water

Olive oil, for drizzling

1 tbsp coriander leaves, chopped

1 garlic clove, chopped


In a deep baking tray, mix the grated beetroot and orange zest, salt, sugar chilli, coriander stems, dill and star anise and leave to marinade in the salmon for 48 hours.


To make the croutons, mix the flour, salt, egg and water and set to one side for 30 minutes, then flatten the dough out with a rolling pin. Drizzle with oil, then scatter with the coriander and garlic and bake in a 200C/400F/gas mark 6 oven for 10-15 minutes, until golden. Slice into squares.


To serve, wipe the cure from the salmon, cut into slices and serve on the nan croutons, garnished with fennel cress or dill fronds.



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