Christmas Starters

Christmas Starters

Christmas dinner is for most of us the most important meal of the year but remarkably few people bother with a starter other than the obvious such as melon or smoked salmon.

Here are 5 fairly easy starters. All work with sparkling wine – Champagne if you can afford it (my current favourites are: Laurent Perrier Rosé, Pol Roger White Foil and Louis Roderer Non Vintage). Serve Cava, Aussie Sparkling or Prosecco if you are on a budget.

Scallops and Artichoke Hearts
First source a jar of artichoke hearts in oil from a good deli and some good scallops from a fish monger. Briefly fry the scallops (4-6 per person) in butter until carmelised on the outside but still uncooked in the centre. Arrange in the centre of a plate and surround with artichoke hearts.

Foie Gras
No better luxury starter. Buy a jar of foie gras entier from Mortons in Ranelagh, Terroirs in Donnybrook or your favourite high end deli. Spread on triangles of toast or brioche and devour.


Grilled Buttered Oysters
2-4 Oysters per person. Open the oysters and discard the top shell. Loosen each oyster in the shell and leave about 1 teaspoon of juice. On each oyster place one teaspoon of cream followed by one teaspoon of grated parmesan or cheddar. Drizzle with melted butter and grill for 3-5 minutes until sizzling.


Marinated Tuna Cubes
200g of Fresh Tuna, trimmed, cubed and marinated overnight (or as long as possible) in 50ml soy sauce, 20ml sake (or dry sherry or vodka), 20ml rice vinegar, half a teaspoon of minced ginger, juice of half a lime, squirt of wasabi paste. Toss the cubes in the marinade and leave in the fridge. Thread the cubes on wooden skewers and sprinkle with more soy sauce.


Smoked Salmon and Shallot Quiche (adapted from Sophie Grigson)
Pastry: (bought short crust can be used)
200g plain flour
100g butter
1 small egg.

Filling:
100g shallots, sliced
30g butter
3 medium egg yolks
225ml Crème Fraîche (1 tub)
1tbs chopped dill
Finely grated zest of 1 large or 2 small organic lemons
Salt and Pepper
100g Smoked Salmon cut in strips

Pastry: Whiz the flour and chilled butter in a food processor for 15 seconds and add the egg. Continue to blend for around 40 seconds until the pastry has formed a ball. Remove, wrap in cling film and leave to rest for at least 30 minutes in the fridge.

Pre heat the oven to Gas 6, 200C. Line a greased 8 inch tart tin with the pastry, prick all over with a fork, cover with tinfoil and weight down with old beans or rice. Bake in the oven for 15 minutes, remove the tinfoil and beans/rice and replace in the oven for a further 5 minutes to allow the pastry to dry. Allow to cool until lukewarm. Turn the oven down to Gas 4, 180C.

Gently sauté the shallots in the butter until soft and translucent. Beat the egg yolks with the crème fraîche, dill, zest and salt and pepper. Spread the shallots and smoked salmon around the pastry base, pour on the cream, egg, dill mixture and bake in the oven at Gas 4, 180C for around 35 minutes until the quiche has set. Serve hot or lukewarm as preferred.