Cookery Feature - Casual Festive Entertaining

Whether you’re planning to have people around for a drink or just like to be prepared for unexpected guests, everyone needs a few tasty standby dishes to hand at this time of year. We’ve all been to parties where the finger food falls apart and ends up down the front of your best dress, so what’s needed is something more robust that not only tastes good but is also easy to manage.

These tried and tested recipes are just the job – no hassle to prepare, no soggy crackers with stale toppings made up too far ahead (use bread instead where possible anyway – it’s more filling and provides better soakage).

These recipes are very versatile too, as most of them can be made in bite-size or meal size versions.


Smoked Mackerel Paté

Smoked fish is especially useful at Christmas and this economical paté is great as a starter, or for serving as a dip or canapés when entertaining. Smoked trout or hot smoked salmon can be used instead of smoked mackerel if preferred.

Serves 4-6 as a starter (or as a quick and easy snack served on hot toast), and makes enough for a fair-sized crowd when offered along with three or four other snacks.

450g/1lb smoked mackerel fillets
75g/3oz cream cheese
75g/3oz crème fraîche
1-2 tbsp creamed horseradish
dash of Tabasco sauce
juice of 1/2 lemon
salt and freshly ground black pepper
To Serve: celery sticks and selection of crackers and/or brown bread or melba toast

Remove the skin from the mackerel fillets and discard any bones, then break up the flesh into a bowl.

Add the cream cheese, crème fraîche, one tablespoon of the horseradish, the Tabasco and lemon juice.

Mix thoroughly until well combined, then taste and add the remaining horseradish, if liked. Season to taste and transfer to a serving bowl.

Set the bowl of smoked mackerel paté on a platter and add a selection of crackers and/or breads and celery sticks for guests to help themselves.

Can also be served as canapés, but don’t make them up too far ahead.


Spiced Beef with Fruity Chutney

Traditional spiced beef makes the perfect contrast to turkey and it’s great to have it on standby for quick meals (as part of a buffet with a choice of salads, perhaps) and substantial party snacks.

Spiced beef can be prepared at home but good butchers offer their own house versions; this makes a good investment at such a busy time, and the cooking is then very simple.

2½–3kg/3-4lb joint of spiced beef

Place the beef in a deep casserole dish as near to its size as possible.

Add 250ml/½ pt water and cover tightly.

Cook in a very low oven, Gas Mark /140°C/275°F for five hours.

Leave the joint to cool in its liquid for 2-3 hours and then remove and wrap it in tinfoil. Store in the fridge until you need it, and then slice thinly to serve with salads or make up into bite-size canapés using brown bread and a fruity chutney.


This Apricot and Almond Chutney is equally good served with spiced beef or a wedge of farmhouse cheese and brown bread - and, presented prettily with a handwritten label, it makes a lovely small gift too.

Makes 1 litre/ 13/4 pints

450g/1lb dried apricots, chopped (no-soak apricots are very convenient)
225g/8oz brown sugar
1 onion, chopped
500ml/18fl oz wine vinegar
1 cooking apple, chopped
2 tbsp fresh root ginger, grated
½ tbsp coriander seeds, toasted and crushed
75g/3 oz almonds, blanched and roughly chopped
Dash of Tabasco and salt

Mix all of the ingredients together in a large saucepan.

Heat gently, stirring all the time, until the sugar has dissolved, and then simmer for about an hour (don't overcook).

Spoon into warmed, sterilised jars and seal immediately.

Stored in a cool dark place, the chutney will improve with keeping.


Spicy Lamb Meatballs

Lamb meatballs are always popular and this is another very versatile dish, equally suited to ‘proper meals’ or for serving in small portions as a party bite and offered with a dip, as given here.

This version was contributed to the charity cookbook ‘Zest’ (Irish Hospice Foundation) by Rachel Allen.

Makes 25-30 meatballs

450g/1lb minced lamb
1 level tsp ground cumin
1 level tsp ground coriander
3 green cardamom pods (split open and extract the seeds)
4 garlic cloves, crushed or grated
1 small egg, beaten
2 tbsp olive oil
A pinch/ 1⁄4 level tsp freshly ground black pepper

For The Mint Yoghurt

250g/9oz thick Greek yoghurt
1 level tbsp fresh/frozen mint, chopped
Juice of half a lemon
A pinch/ 1⁄4 level tsp, freshly ground black pepper
Preheat the oven to 230ºC/450ºF/Gas 8.

To make the meatballs, mix all the ingredients except the olive oil together.

With slightly wet hands, make little balls, slightly smaller than a walnut shell – about 2cm/3⁄4in diameter. (This amount should make 25–30).

Heat up the olive oil in a frying pan, add the meatballs and toss over high heat to brown, then transfer into a roasting tin and finish in the oven.

While the meatballs are cooking, blend all the Mint Yoghurt ingredients together to make a dip. Taste for seasoning and turn into a bowl for serving.

Spike the meatballs onto cocktail sticks and arrange on a platter; serve hot, with the dip on the side.


Mince Pies are perhaps the most convenient of all the traditional Christmas foods, as they can be made up at any time and kept in the freezer, uncooked, to have hot from the oven at very short notice whenever you like.

Short pastry is traditional and can be slightly sweetened, or you can use puff pastry if preferred. If using bought mincemeat, choose Irish if possible and buy the best you can afford; this recipe originally came from SuperValu, who are very supportive of Irish producers.

If using a commercial mincemeat it can be improved very simply by adding some finely chopped fresh apple to the mixture.

Standard tart tins make twelve to a sheet but you can get 24 hole non-stick mini tart tins that are ideal for mini mince pies and other finger food from Kitchen Complements on Chatham Street, Dublin 2; 01 677 0734 (or online from www.kitchencomplements.ie).

450g/1lb mincemeat

Pastry:

225g/8oz plain flour
125-175/g 4-6oz butter
pinch of salt
1 dessertspoon icing sugar
a little water to bind
Eggwash

Rub butter into dry ingredients until crumb-like.

Add the liquid, mix lightly to bind the mixture, then leave to rest.

On a floured work surface, roll pastry out until quite thin.

Cut out 7.5cm/3-inch rounds (for standard mince pies, half size for mini ones) and line into shallow bun trays.

Put a good teaspoon of mincemeat into each tin.

To decorate the tops (which can be slightly smaller than the bases), cut a star or tree shape into the pastry if you wish.

Dampen the edges and position the tops, sealing the edges by pressing with a fork or your fingers.

Brush with a little egg wash (beaten egg diluted with water) and bake at 180°C/350ºF for 30 minutes, or until crisp and golden brown. (Mini pies will take less time). Serve warm.


Mulled Cider is an economical alternative to mulled win for large numbers and many people prefer the lighter flavour. Unlike (most) wine, cider is made in Ireland so, while enjoying your party mull, you can also have the satisfaction of supporting Irish producers - and a non-alcoholic version can be made using natural Irish apple juice.

Makes about 16-18 glasses.

l litre/ 13/4 pints apple juice
2 litres /4 pints medium sweet cider
2 lemons, sliced and studded with cloves
2 cinnamon sticks

Blend all the ingredients together in a saucepan. Heat through over a low heat and infuse for 15-20 minutes, without allowing to boil. Strain and serve hot.

Hint: If you have a slow cooker, use it to keep punches hot between servings.

Beer drinkers may well prefer Mulled Ale, which is also very easy to make, and can be made with one of the growing number of craft beers now produced in Ireland – and it’s especially handy for anyone who makes their own beer. For 3 mugs - multiply as required:

1 pint/600 ml mild beer (preferably draught)
Grated nutmeg
Pinch each of powdered allspice, ginger, cinnamon, coriander
Twist of lemon zest
1 tablespoon demerara sugar
1 tablespoon something to give it a kick, eg rum or brandy.

Bring the beer almost to boiling point, season with the spices and add the lemon and sugar. Stir to dissolve the sugar and, just before serving, add the spirit or fortified wine of your choice.