The festive season gives us all the opportunity to welcome loved ones and friends into our homes and share memories along with delicious food. Of course, food is not usually served until everyone has arrived and, to keep everyone happy, we usually serve drinks along with a few appetizers. If you are feeling a bit lost when it comes to light foods to serve before dinner, here are some ideas for Christmas appetizers.

Cauliflower Christmas appetizers

Ingredients:

  • ¼ cauliflower
  • 100ml milk
  • 1 Tablespoon flour
  • 80g butter (plus 2 Tablespoon)
  • 25g grated cheddar cheese
  • 25g grated parmesan cheese
  • 10 sheets of filo pastru
  • 1 teaspoon za’atar
  • ½ teaspoon sesame seeds

Method:

  • Finely chop or blitz the cauliflower until you have rice-sized pieces.
  • Cover loosely and microwave for 5 minutes (until tender). Be sure to stir halfway.
  • Whisk the milk, flour and 1 tablespoon of butter in a saucepan as you slowly bring to the boil.
  • Add the cauliflower, cheddar and parmesan to the milk mixture.
  • Season to taste.
  • Allow to cool before you transfer to a piping bag or food bag and refrigerate.
  • Heat the oven to 200C and line a baking sheet with parchment paper.
  • Slice the unfolded pastry sheets into three pieces (widthways).
  • Remove three strips and leave the rest covered.
  • Melt the rest of the butter and use to brush these strips.
  • Fold the strips in half lengthways and brush again with butter.
  • Spread or pipe 1 tablespoon of the cauliflower mixture into the pastry strips.
  • Fold the short ends in before loosely rolling to form a cigar.
  • Brush the end to help seal the pastry,
  • Repeat this with the rest of the strips.
  • Brush all of the tops with butter and place on a baking sheet.
  • Sprinkle with za’atar and sesame seeds.
  • Bake for 15 – 18 minutes (until golden and crisp).
  • Enjoy warm!

Deep Fried Olives Christmas Appetizers

Ingredients for the fried olives:

  • 100g dried breadcrumbs
  • 4 juniper berries (crushed)
  • 160g feta-stuffed olives
  • 3 Tablespoons flour
  • 1 egg (beaten)
  • 300ml vegetable oil

Ingredients for the lemon and vermouth mayonnaise:

  • 2 Tablespoons dry vermouth
  • 100g mayonnaise
  • 1 teaspoon lemon juice

Method:

  • Crush the breadcrumbs in a bag with a rolling pin or in a food processor.
  • Place the crumbs in a bowl with the crushed berries.
  • Add seasoning and set aside.
  • Toss the olives in flour, then in the beaten egg and finally in the seasoned breadcrumbs.
  • Heat the oil in a pan to 180C and fry the olives for 1 – 2 minutes or until they are golden brown.
  • Place on kitchen towel to drain away excess oil and allow to cool.
  • Make the delicious mayo by combining all of the ingredients listed and set it beside the olives in a decorative bowl. Keep extra in the fridge for topping up.

Vegetable samosa Christmas appetizers

Ingredients for the filling:

  • 1 Tablespoon vegetable oil
  • 1 onion (chopped fine)
  • 2 garlic cloves (crushed)
  • 1 potato (diced fine)
  • 1 carrot (diced fine)
  • 100g frozen peas
  • 2 teaspoons curry powder
  • 100ml vegetable stock

Ingredients for the pastry:

  • 2 Tablespoons vegetable oil
  • 225g flour
  • 2 teaspoons salt
  • 2 litres vegetable oil for frying

Method:

  • Make the filling first. Heat the oil in a pan and add the onions and garlic along with the spices. Next, fry until soft (about 10 minutes).
  • Add the vegetables and any additional seasoning and stir well.
  • Add the vegetable stock, cover and simmer for 30 minutes.
  • Allow to cool.
  • To make the pastry, you need to mix the flour and salt in a bowl.
  • Make a well in the middle and add the oil along with 100ml of water.
  • Mix to make a firm dough and knead the dough on a floured surface for about 5 to 10 minutes.
  • When smooth, roll the dough into a ball, cover with plastic wrap and set aside at room temperature for approximately 30 minutes.
  • Divide the pastry into 12 equal portions. Roll each piece into a ball and roll out to create a circle 15cm in size. Cut the circle in two with a knife.
  • Brush the edges with some water and form a cone shape with the rolled and cut pastry.
  • Seal the dampened edge.
  • Fill with 1 tablespoon of the vegetable mixture and the press the other dampened edges together to seal them.
  • Repeat these steps until you have created 24 samosas.
  • Heat the oil in a saucepan to 180C. The oil should be deep enough so that you can deep fry your samosas.
  • Deep fry them in batches and allow to cook for 8 to 10 minutes or until crisp and brown.
  • Remove and drain on kitchen towels.

The most important thing to remember when frying any food is to make sure that your oil reaches the right temperature. If the oil is too cool, your food will absorb more oil and cook very slowly. If the oil is too hot, it can burn the outside without really cooking the inside. Keep this in mind when making these Christmas appetizers and whenever you make deep fried foods.