Try something different to tempt the tastebuds this Christmas
Never mind what you're serving later, guests still expect a 'nibble' with the apéritif.
DRINKS served before dinner need a bit of ‘blotting paper’ to go with them. Nuts and raisins, crisps and popcorn are all very well but it’s time to try something a bit more festive.
Shrimp-stuffed avocado
In a food processor, combine 500g cooked peeled shrimp, 3 tablespoons of mayonnaise, 1 clove garlic, 1 tablespoon of lemon juice, ¾ teaspoon of paprika, and ¼ teaspoon each of cayenne pepper and salt; pulse just until shrimp is chopped. Cut mini avocados in half and remove the stones. Spoon the shrimp filling into the avocados. Garnish with finely chopped parsley. (Note: The shrimp filling can be made and refrigerated up to 24 hours ahead.)
Red and green bites
In a medium bowl, stir together ¾ cup guacamole, ¼ cup of sour cream and 2 teaspoons of lime juice. Dollop or pipe onto 24 thick-cut tortilla chips. Top each with ½ teaspoon pomegranate seeds.
Ricotta-stuffed olives
In a small bowl, stir together ¼ cup of ricotta cheese, 2 tablespoons finely chopped fresh basil, 2 teaspoons lemon juice, and ¼ teaspoon black pepper until well combined. Transfer to a sandwich-sized resealable plastic bag. Push filling into 1 corner; snip off corner to form very small hole. Slowly pipe filling into very large pitted green olives.
Stuffed dried fruit
Split the fruit (apricots, dates, or prunes) leaving a hinge. Remove stones. Place a piece of feta cheese in each fruit and squeeze the fruit around the filling, to close it slightly.
HAVE YOUR SAY
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