Christmas entertaining on a budget

Starters and nibbles

Devils on horseback

This retro canape is very economical as it's far cheaper than it's flashier cousin, 'Angels on horseback', which uses oysters instead of prunes.
Serves 6.

24 prunes
12 rashers streaky bacon
12 small slices toast
50g (2oz) mango chutney
Butter
1 bunch watercress

Pre-heat oven to 200C/400F/Gas 6

1. Soak the prunes in boiling water or tea for at least 30 minutes, then remove the stones.
2. Stuff each prune with ½ tsp mango chutney. De-rind and stretch the bacon with the back of a knife to prevent it shrinking, cut each rasher in half. Wrap a piece of bacon round each prune.
3. Place on a baking tray. Keep them packed up tight or pierce with a cocktail stick to them from falling apart. Bake for about 8 minutes.
4. Butter the toast. Arrange 2 devils on each piece and garnish the dish with the watercress.

Butternut squash soup

While butternut squash is an autumn vegetable it also makes a delicious, velvety winter starter. Simply serve in small cups with delicate soldiers of toasted crusty bread for a light starter.
Serves 4 - 6.

1 large butternut squash 500g potatoes
1 medium-large onion
1 celery stick, finely chopped
Handful of fresh coriander leaves (optional)
2 pints of vegetable stock
Knob of butter and 30ml oil
75ml double cream
Pepper and cayenne pepper to taste

1. Chop the butternut squash and potatoes into rough cubes. Fry the onions and celery in the butter until translucent and add the squash and potatoes to the pan.
2. Add the stock and bring to the boil. Simmer for around 20 minutes or until squash and potatoes are soft.
3. Blend the mixture in food processor or blend in pot with hand held processor. Add the cream and a little extra butter. Season with white pepper and cayenne, and salt to taste.
4. Chop coriander leaves and serve as garnish. A dollop of natural yoghurt is also delicious.

NEXT PAGE: Main course

read more:  previous | 1 |  2 |  3 |  4 | next printer friendly send to a friend