Chef James Martin's delicious Christmas nibble spread that's 'sure to impress'
Christmas day appetizer plate cheese board
Put together a grazing board “sure to impress” and delight family and friends this Christmas.
First on the menu are sticky cocktail sausages that are given a chef’s kiss with some mango chutney and mustard.
Sticky sausages
- 40 cocktail sausages
- One jar mango chutney
- One jar grain mustard
Method:
- Preheat the oven to 200c.
- Line the baking tray with paper, then mix the mango and mustard in a large bowl, pop the sausages into a hot frying pan and cook until coloured.
- Then coat well, pop into the oven and roast for 20 minutes until caramelised.
Next on the nibble list is spiced nuts, which also need to be cooked.
Spiced nuts
- 500g mixed nuts
- Two egg whites
- One tbsp curry powder
- One tbsp sea salt
Method
- Preheat the oven to 200c.
- Mix all the ingredients together, sprinkle over sea salt and roast for 15 minutes.
- Now the mouthwatering spiced bacon butter maple popcorn, suggested by James Martin.
Spiced bacon butter maple popcorn
- 200g popcorn kernels
- 15ml vegetable oil
Toppings
- Six slices of streaky bacon cut into lardons
- 100g butter
- 100ml maple syrup
- Pinch of nutmeg
- To serve – sea salt
Heat a nonstick pan until hot then fry the bacon until crisp. In the same pan add the oil, when hot add the popcorn, put the lid on and wait until it’s all popped.
Add the butter, spice and maple syrup. Spoon the popcorn into a large bowl, sprinkle with sea salt.
Cured ham
Another filling treat to add to the Christmassy grazing board is filo parma ham mikados.
Filo Parma Ham Mikados
- Two x 30cm filo squares
- Six thin slices of Parma ham, cut into fine strips
- 25g Dijon mustard
- 25g Parmesan grated finely
Method
- Brush the filo squares lightly with the mustard.
- Sprinkle the filo squares with Parma ham strips and a little grated parmesan.
- Sit another piece of filo on top, use a rolling pin to press down. Cut into 12. Roll from one side to the opposite side, to the thickness of a pencil.
- Place onto a greased tray and bake in a preheated 180’c oven for five to six minutes. Cool on a wire rack.
And to finish off the tasty grazing board, peppermint chocolates are something an extra special.
Peppermint chocolates
- 500g dark chocolate, melted
- 100g demerara sugar
- Few drops of peppermint essence
Method
Mix the sugar and peppermint together, then add the chocolate, mix well, spread onto a lined tray. Set until hard cut into pieces and serve.