Catering a Christmas gathering can seem a bit daunting at first. Food and drinks for four people? Sure, but what do you do when the numbers head in to the unknown? If you’ve never cooked for twenty people before, don’t be put off. I have four knock out recipes to see you through the party season that go down deliciously well with perfectly matched Funkin Christmas Cocktails, and a couple of tips to take the pressure off.
The key to party food is to keep it simple. Aim to make three or four homemade nibbles and buy the rest in. Olives, breadsticks, continental meats, a cheese board; they’re all easy to pull out of the packaging and fill out your food supplies, leaving your amazing homemade goodies to be star of the show.
The recipes I’ve developed for this Christmas have a few things in mind. First of all, most aspects can be prepared ahead of the day, giving you time to get ready and in the party mood. They’re all delicious straight from the oven, but equally awesome when cold so you won’t be hanging around the kitchen all night. And the drinks are just as time efficient too when it comes to Funkin’s cocktail mixers. It’s as simple as ice in, spirit in, Funkin! You’ll have bar quality cocktails for your guests in seconds.
Caprese puff pastry spirals
Serve with Funkin Christmas Bellini
Prawn pico de gallo in baked tortilla cups
Baked mozzarella pearls with a marinara dip
Coconut chicken goujons with a mango and chilli sauce
Serve with Funkin Winter Daiquiri
This menu is designed with Funkin’s Christmas cocktails in mind. For instance the Coconut Chicken Goujons sit perfectly alongside Funkin’s Winter Daiquiri and the Caprese Spiralsare made especially for the Bellini. Setting up a buffet and bar area with pitchers of #funkinfast cocktails invites the guests to help themselves.
Prawn Pico De Gallo Tortilla Cups
(makes approximately two canapés each for ten people)
- 2 large tortillas
- 6 large cooked prawns, finely diced
- 1 handful cherry tomatoes, finely diced
- 1 small bunch coriander, finely chopped
- ½ red onion, finely diced
- 1 chilli, finely diced
- 1 wedge of lime
Preheat the oven to 160 degrees Celsius.
Using a small biscuit cutter, press small discs out of the tortillas. The aim is to make bite sized cups so if you can’t find a cutter small enough, trace around an egg cup with a knife.
Nestle each disc into the opening of an oven safe egg cup or mini cupcake pan to form a bowl shape. Bake for 10 minutes or until the cups are firm and hold their shape. Leave to cool on a wire rack. Once cool, these will keep crisp in an airtight container for 3 days.
In a bowl, combine the prawns, tomatoes, coriander, onion and chilli. Squeeze the wedge of lime over the bowl along with plenty of salt and pepper then stir through. If making ahead, cover with cling film and store in the fridge for a day or two.
Coconut chicken goujons with a mango chilli dip
(makes approximately two goujons each for ten people)
For the goujons you’ll need:
- 160ml coconut cream
- 1 chilli, diced
- 1 tbsp soy sauce
- 2 chicken breasts
- 4 tbsp desiccated coconut
- 4 tbsp flour
- 2 eggs
For the mango and chilli dip you’ll need:
- ½ mango, diced
- 1 chilli, diced
- 4 tbsp water
- 1 tsp rice vinegar
- ¼ tsp salt
- ¼ tsp sugar
In a large bowl, combine the coconut cream, chilli and soy sauce. Slice the chicken breasts thinly into long strips then add to the bowl. Cover with cling film and leave in the fridge to marinate overnight.
To make the mango and chilli dip, combine the ingredients in a saucepan and cook on a very low heat until the mango has softened and forms a puree when stirred. Leave to cool and store in the fridge for a day or two, until needed.
When ready to cook the goujons, preheat the oven to 200 degrees Celsius. Prepare three bowls, one with desiccated coconut, one flour and the other the eggs, whisked to combine the yolks and whites. Season the coconut with plenty of salt and pepper.
Take the pieces of chicken, one at a time from the marinade and dip in the flour followed by the egg then the coconut. Lay on a lined baking sheet and bake for 12-15 minutes, or until golden brown and cooked through.
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