Phil Vickery’s Christmas party nibbles
If you're in need of some last minute ideas for Christmas eve nibbles then Phil has some quick and easy sharing ideas to keep the family full. He's got everything from a Melting Cheddar & Onion Dip perfect for dunking tortillas to spicy prawns and perfect pastry twists.
Baked cheddar jalapeno paprika dip
Preparation time: 15 minutesCooking time: 20 minutes
50g unsalted butter
Medium onions, peeled and chopped finely
3 cloves of garlic, peeled and crushed
250g grated, Cheddar cheese
225g good quality mayonnaise
1 tsp Tabasco sauce
1 tbsp Worcestershire sauce
2 finely chopped pickled Jalapenos
Salt and freshly milled black pepper
3 tbsp sweet smoked paprika
1. Heat the butter in a pan, add the onions and garlic and cook for about 20 minutes, covered to really soften.
2. Remove from the heat and stir in the Cheddar, mayonnaise, Tabasco and Worcester sauces.
3. Finally add the Jalapenos and a good seasoning of salt and ground pepper.
4. Place into a ceramic baking dish, sprinkle liberally with the paprika evenly, and place in the pre heated oven for 20 minutes.
5. Remove and cool for 15 minutes then eat warm, not hot.
6. Eat with crackers, slices of crunchy bread or with breadsticks.
Easy crunchy coconut prawns
Preparation time: 20 minutesCooking time: 5-6 minutes
For the prawns:
2 medium eggs
2 tsp Thai fish sauce
16 shelled large frozen freshwater prawns, defrosted
4 tbsp cornflour
150g panko breadcrumbs
150g desiccated coconut
2 tbsp any oil
For the mayo:
4 tbsp mayonnaise
4 tbsp tomato ketchup
1 tbsp Sriracha sauce
2 tsp Cajun or Jerk seasoning powder
1. Mix the eggs and fish sauce together well
2. Dip the prawns in cornflour, beaten egg and then breadcrumbs and coconut mixed together.
3. Coat well and chill until needed
4. Heat a small pan of vegetable oil to 175 C and cook in 2 batches allowing the oil to recover to 175 C in between.
5. Mix all the ingredients for the dip and serve with the cooked prawns
Smoked salmon dill pastries
Preparation time: 30 minutesCooking time: 20 minutes
1x 350g sheets ready rolled puff pastry
1 beaten egg
Cracked black pepper
250g smoked salmon, chopped
200g mascarpone cheese
2 tbsp finely chopped capers
2 small shallots, very finely chopped
2-3 tbsp finely chopped fresh dill
1. Make sure the pastry is well chilled then cut into 1.5cm long strips
2. Lightly oil medium sized cream horn moulds or alternatively use tin foil shaped into cones and then starting at the tip of the mould, wrap the pastry around the mould slightly overlapping as you go until the mould is covered
3. Pinch the top, then chill well again until all eight are done
4. Brush the pastry with egg and sprinkle with salt and pepper, then place on baking parchment and cook in the pre heated oven for 20 minutes or until cooked through and nicely coloured, then cool.
5. Meanwhile blitz the salmon, cheese, capers, shallots and dill and fill a piping bag.
6. Pipe the mixture into the cooled pastry horns and add a piece of fresh dill to the end and serve.