Party recipes from TV chef Andrew Rudd
Published 27/12/2015 | 02:30
The TV chef whips up some tasty treats that you can prepare for your guests and have them asking for more!
Prep: 15 minutes; chill: 1 hour; cook: 20 minutes; serves: 6-10
For the rissoles:
50ml sunflower oil
1 red onion, peeled and finely diced
2 garlic cloves, finely chopped
3cm fresh ginger, peeled and grated
1 stalk of lemongrass, bruised, peeled and finely chopped
500g pork mince
100g pork, chicken or lamb's liver (optional)
1 free-range egg, lightly beaten
Handful fresh coriander (stalks and leaves), finely chopped
1 tbsp oyster sauce
Handful fresh breadcrumbs
½ tsp salt and freshly cracked black pepper
For the cucumber relish:
2 cucumbers, peeled
250ml rice vinegar
2 tbsp boiling water
6 shallots, peeled and finely diced
2 tbsp finely chopped fresh root ginger
2 garlic cloves, finely chopped
2 bird's-eye chillies, finely chopped
Pinch of salt
1. To make the rissoles, add 30ml oil to a pan over a medium heat and sauté the onion, garlic, ginger and lemongrass for about five minutes, until they are softened but not brown.
Set aside to cool.
2. Once cool, put the onion mix into a large mixing bowl and add in the mince, liver, egg, coriander, oyster sauce and breadcrumbs.
Season and mix well to combine.
3. With clean hands, roll the mixture into balls about the size of golf balls (you should get around 16), and then flatten each one slightly.
Place the rissoles on a plate. Cover and refrigerate for one hour.
4. Meanwhile make the cucumber relish. Slice the cucumber very finely in long strips, ideally on a box grater or with a vegetable peeler, and then transfer to a medium-sized serving bowl.
5. Combine the rice vinegar, sugar and water in a small pot and bring to the boil, stirring until the sugar has dissolved.
6. Then add the shallots, ginger, garlic, chillies and salt. Allow to cool. Then pour the cooled dressing over the cucumber.
Preheat the oven to 160°C fan/180°C/gas mark 4.
7. In a shallow frying pan, heat the remaining 20ml of sunflower oil and fry the rissoles over a medium-high heat until lightly browned on both sides. You may need to do this in two batches.
Then transfer the rissoles to a baking sheet and cook for 10-15 minutes in the preheated oven.
Prep: 15 minutes; cook: 23 minutes; serves: makes about 24
Mini Meringue Bites
4 free-range egg whites
225g caster sugar
200ml whipped cream
Strawberries, raspberries or soft fruit of your choice
Mint leaves to garnish
You will also need:
32 x 20cm Swiss roll tin
1. Preheat the oven to 165°C fan/185°C/gas mark 4. Line the Swiss roll tin with tin foil and brush lightly with sunflower or vegetable oil, which won't affect the flavour. This prevents the meringue from sticking.
2. In a clean, dry bowl, beat the egg whites a little and then add the sugar and whisk until the mixture forms stiff peaks. Using a palette knife, spread out the meringue in the lined tin. It should be thick and quite bouncy.
3. Bake in the preheated oven for 23 minutes. Remove from the oven and set aside to cool.
4. With a pastry cutter (you can use any size, but a 4cm cutter should yield 24 bites), cut out miniature meringue rings and continue until you have used up all the meringue.
5. Spread whipped cream over half the meringue rings, reserving some to pipe on top later. You can add fresh fruit in the middle here too if you like.
6. Place another ring on top and finish by piping a rosette of cream on top. Garnish with fresh mint leaves and a little fresh fruit if you like. Dredge with icing sugar to serve.