9 Christmas Food Ideas to Impress Your Guests
Wow Your Guests with These Easy but Impressive Christmas Food Ideas
Christmas is a time for gatherings with your loved ones, spending time together, creating happy memories, and – of course – eating! Yes, in our eyes, food is a central point of Christmas, and we’ve got you covered with these easy but impressive festive food ideas that will have your guests tastebuds tingling without you having to spend hours in the kitchen.
1. Baked Camembert
- 250 g Camembert brie also works well
- 1 tbsp A tablespoon of dry white wine you can also try vermouth
- Fresh sprigs of thyme
- A pinch of dried chilli flakes
- Toasted slices of bread
- Preheat your oven to 200c (adapt as necessary for fan/gas ovens)
- Unwrap your cheese from its plastic wrapping, and then pop it back into the cute little wooden box it comes in.
- Make a few knife marks across the top of the cheese, scoring almost halfway through in preparation for the next step.
- Sprinkle your tablespoon of wine or vermouth over the cheese, allowing it to sink into the knife marks.
- Place your fresh thyme on top of the cheese, along with a sprinkle of chilli flakes.
- Pop the lid back on the box (and secure with string if required).
- Put your cheese on a baking tray and cook for around 20 minutes.
- Serve your delicious gooey cheesy dish with your freshly toasted bread.
- Enjoy while it’s still warm!
2. The Classic Sausage Roll
Classic Sausage Roll
- 400 g of ready to use sausage meat (or sausages with meat removed from skin)
- 375 g of puff pastry (we like the all butter variety!)
- 1 x beaten egg
- Sesame seeds for sprinkling, if you fancy it
- Side condiments of chutney, pickle or whatever your heart desires.
- Flour for dusting
- Preheat your oven to 200 degrees.
- Dust your surface with flour, and roll your pastry out into a rectangle.
- Cut your rectangle in half (long ways) so that you now have two long strips.
- Take a little of your chutney or pickle, and spread a thin layer across each pastry strip (being sure not to go right to the edges – leave a gap so the pastry can stick together).
- Pop your sausage meat into a large bowl along with 3 tbsp cold water. Combine the mixture then divide it in two.
- Spread the sausage meat along the middle of your pastry strips (again, remembering to leave a border around the edge).
- Now take your beaten egg, and brush it around the borders of your two pastry strips.
- Fold the pastry over the meat and roll to close, pushing the edges of the pastry together as they meet (you can use a fork to make this look pretty!).
- Cut your sausage rolls into pieces (we recommend about 5cm but whatever you prefer is fine).
- Put your sausage rolls onto a lined baking try, then chill them for at least 20 minutes.
- Brush your sausage rolls with your leftover beaten egg and sprinkle with seeds.
- Bake your sausage rolls until golden brown (this will take around 30-35 minutes).
- When they’re done, place them on a wire rack to cool for a few minutes, then get stuck in and enjoy!
3. Cocktail Chicken Fajitas
Cocktail Chicken Fajitas
- 3 pcs large flour tortilla wraps
- 2 pcs chicken breasts (skinless cut into small chunks)
- 75 g mozarella (grated)
- 2 pcs pepper (one red one yellow, deseeded and cut into small chunks)
- 227 g can of chopped tomatoes
- 2 tbsp chipotle paste
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 4 psc spring onions
- 2 tbsp olive oil
- Quarter of a teaspoon of chilli powder
- A large bunch of chopped fresh coriander
- If you’d like to add a guacamole dip, you’ll also need:
1 avocado (make sure it’s ripe)
A crushed garlic clove
The juice of a large lime
2 tablespoons of fresh coriander, finely choppedYou will also need 36 cocktail sticks (for this recipe size).
- Take a wok or large non-stick frying pan and heat your oil, then stir fry the chicken and peppers together for a couple of minutes before adding your spices while stirring.
- Now add your tomatoes an chipotle paste to the pan, stir in and simmer for about 5 minutes, while stirring regularly.
- Once the sauce has thickened, add the spring onions and coriander, cook for one more minute then take off the heat.
- While your sauce is cooling, cut your wraps into quarters and then cut each of those into 3 pieces (making 36 pieces in total).
- Now share your chicken mixture between these pieces and add a little sprinkle of cheese (be sure to place the mixture at the wider end so they’re easy to wrap).
- Wrap your fajitas, using cocktail sticks to keep them closed.
- Pop your triangles on a baking parchment lined baking tray then chill until you’re ready to reheat them.
- For your guacamole dip, pop your ingredients in the bowl and mash together until you reach your desired consistency.
4. Posh cheese and pineapple sticks
Posh cheese and pineapple sticks
- 500 g fresh pineapple (cut into pieces)
- 250 g halloumi (cut into pieces)
- 25 g toasted seeds
- Bunch of fresh mint
- Preheat your oven to 180C.
- Put your chopped pineapple in a roasting tine and bake for 35-40 minutes.
- While the pineapple is baking, mix your chopped mint leaves with the sesame seeds and put to one side.
- Heat a frying pan and char the halloumi.
- Finally, toss the pineapple in the mint mix and place a piece onto a cocktail stick along with a halloumi piece.
5. Butternut, sage and nut quiche
Butternut, sage and nut quiche
- 250 g plain flour (plus a little extra for dusting)
- 150 g cold butter – unsalted
- 50 g roasted chopped hazelnuts (plus a little extra for topping)
- 1 yolk of an egg
- 3-4 tbsp of cold water
- 1/2 tsp of salt
- 50 g butter unsalted (diced)
- 1300 ml double cream
- 300 ml whole milk
- 100 g feta (choose vegetarian cheese if it needs to be veggie friendly)
- 1 small butternut squash (peeled and cut into chunks)
- 1 tbsp of oil
- A small pack of sage (leaves only)
- Grated nutmeg to taste
- Preheat your oven to 200C.
- Give your flour, hazelnuts and salt a quick blitz in a food processor then add the butter and mix until it looks like breadcrumbs.
- Add the water and egg and mix again to create the pastry, adding a little more water if needed.
- Wrap the pastry in cling film and put in the fridge for 30 minutes to chill.
- Get your butter hot in a frying pan then fry your sage until it’s crispy then pop that to one side.
- Put your pieces of butternut squash into a roasting tin with seasoning and chilli flakes, then add the oil to your butter in the pan and pour that mixture over the squash. Toss to make sure the squash is covered.
- Roast the squash for about 35 minutes – the pieces should be soft but not mushy. Once these are done put them to cool.
- Line a quiche tin with your pastry, stab the base with a fork and chill for 20 mins (or the freezer for 5 minutes).
- Whisk your cream with eggs, milk and nutmeg, then stir in the feta, squash and some chopped sage.
- Blind bake your quiche base by lining it with parchment, filling with dried rice and baking for around 15 minutes. You can then bake for another 10 minutes without the paper and rice.
- The final step is adding your mixture, sprinkling hazelnuts for decoration and cooking for a further 40-50 minutes at a lower temperature of 160C.
- Once the filling is set you just cool until room temperature, and serve!
6. Hummus, luxury style!
Hummus, luxury style!
- 700 g drained chickpeas
- 135 ml extra virgin olive oil
- 1 tbsp tahini (available in most supermarkets)
- 2 roughly chopped garlic cloves
- The juice of 1 ½ lemons
- Put the 120ml of oil and three quarters of your chick peas to a food processor and blitz.
- Add the garlic, tahini and lemon juice and blitz again until you’ve got a silky smooth consistency.
- If the hummus appears a little dry at this point you can add a dash of water and blitz again to mix.
- Dry the remaining chick peas and fry on a medium heat with a pinch of salt until golden.
- Sprinkle your spices and flavourings over your hummus and serve.
7. Crispy deep-fried olives
Crispy deep-fried olives
- 100 g breadcrumbs
- 160 g olives (the type stuffed with feta)
- 4 crushed juniper berries
- 300 ml of veg oil
- 3 tbsp of plain flour
- 1 beaten egg
- 100 g mayonnaise
- 1 tsp of lemon juice
- 1 tsp of dry vermouth
- Combine your breadcrumbs and berries, then season and put to the side.
- Put the flour in one bowl in the beaten egg in another, then coat each flour first in flour, then egg.
- Fry the olives until golden then leave to cool.
- Next up, it’s time to make your mayo – this is easy, just mix your mayo with the lemon and vermouth, and voila!
8. Ham glazed with maple & mustard
Ham glazed with maple & mustard
- 5 kg leg of gammon (you can use smoked or unsmoked according to preference)
- 1 tsp of peppercorns
- 1 tsp of coriander seeds
- 1 cinnamon stick
- 2 bay leaves
- whole cloves
- 200 ml maple syrup
- 2 tbsp of Worcester Sauce
- 2 tbsp of soy sauce
- 2 tbsp of mustard (coarse-grain)
- First up, your need to boil your ham. Pop it in a large pan with the bay leaves and spices. Cover with cold water, bring to the boil then simmer for about 1 hour and 50 minutes. Do top up the water if needed.
- Preheat your oven to 190C, cut away the skin so there’s just a thin layer of fat left and criss-cross with a knife over the ham.
- Stick cloves into the score marks then chill while you make your glaze – this is as easy as mixing it all in a jug.
- Now pour half of your glaze over the fat and roast for 15 minutes, before then pouring the remaining glaze over and roasting for a further 35 minutes. You will need to pour the pan juices over the ham 3 or 4 times during baking.
- It is best to allow some resting time before carving.
9. Curried fishcake bites
Curried fishcake bites
- 400 g cod loin (skinned and cubed)
- 2 spring onions
- A bunch of fresh coriander
- 2 tsp of madras curry powder
- 1 tbsp of cornflour
- 1 tbsp of ground almonds
- 1 egg
- Oil (we like rapeseed for this recipe)
Mango Bites Ingredients
- 3 quartered slices of cucumber
- Fresh mango (12 chunks)
Tomato Bites Ingredients
- 6 halved cherry tomatoes
- Fresh coriander leaves
- Pulse the spring onions in a food processor to chop, then add the cod and remaining fishcake ingredients except the oil.
- Mix this mixture in the food processor until you have a paste.
- Shape the fishcake mixture into 24 mini cakes.
- Fry the fishcakes until golden.
- Place your fishcakes on a serving dish, placing a cocktail stick with cherry tomato and coriander on some, and a cocktail stick with mango and cucumber on others.