We offer you some delicious recipes for the most amazing Xmas evening lunch box. Take a look at them and decide which will be the one you try out and surprise your loved ones.
Sausage and Fennel Seed Slices
- Fennel seeds, 1 tbsp
- 1 beaten egg
- Rolled puff pastry sheet, 375g
- Pork sausage with the skin removed, 400g
Squish together with hands the sausages in a bowl then divide them in 2 balls. Place one ball on a cling film and roll it into a cylinder. Wrap it with the cling film and put it on a tray or a plate and place it in the fridge.Do the same with the other ball of sausage meat.
Heat the oven to 200C. Cut the pastry into 4 strips and lay them n the work surface. Take 2 of the strips and roll them a bit more. Then take the sausage meat and put them in the middle of the pastry that was rolled out and sprinkle them with fennel seeds. On both sides of the meat, cut slits from the edge to the meat and do it all the way so that you can create tabs. After that, fold the ends over. Start at the end, take one tab and bring it over the meat, and then repeat the same with the opposite side. Do the same with the other strip, ten brush them with the beaten egg and place them on the baking tray.
Take the remaining strips and cut them in 3 strips and then plait them together. Put the plait over the sausage pastries and again, brush them all with the egg.
Bake them for around 40 minutes until they turn golden brown. After they’re baked, put them on a board and slice them.
Potato Cakes with Smokes Salmon and Cream Cheese
- Melted butter, 100g
- Baking potatoes 1kg
- Soda bicarbonate, 1 tsp
- Flour, 100g
- 1 lemon
- Double cream, 100ml
- Cream cheese, 280g
- Smoked salmon slices, 200g
- Halved caperberries 50g
- Bunch dill
Heat the oven to 200C. Bake the potatoes for 1 hour and 20 minutes. They need to be crispy on the outside and fluffy on the inside. Leave them to cool and reduce the oven to 180C.
When the potatoes get cooled down, cut them all in half and remove the flash using a spoon. Place all the flesh into one bowl. Mash it really good and add 2/3 melted butter, the flour and the soda and season the mixture.
Brush a large tray for baking with the remaining butter. Roll the potato on a surface with flour on it and lay it on the tray. Brush with butter and bake it for 45 minutes.
After it’s baked, cool it on the tray. In the meantime, whisk the cream cheese in a bowl until it gets light and smooth. Add the lemon juice and the double cream and season with black pepper. Spread this mixture on the potato cake and then cut the cake into small squares. Top the small cakes with the salmon strips. Dill fronds, lemon zest and caperberries. Bon apetit!