It's just about six weeks until Christmas and we'll be having lots of food and drink. Chances are you will be asked to contribute a dish to a party or family gathering or you may simply be entertaining for the season. Either way it's always a good idea to have a few easy, yet delicious recipes at your fingertips.Remember some recipes can be made ahead and frozen, if it's a deep fried recipe then you will need to fry just before serving.
MEXICAN EMPANADAS
For the dough
4 cups flour
2 tsp paprika
1 tsp salt
1 cup shortening
1/2 cup water
METHOD
Combine flour with paprika and salt.
Cut in shortening with flour until the mixture resembles small peas.
Add water and bring the mixture together.
Refrigerate until ready for use.
Filling
2 tbsp vegetable oil
2 cloves garlic, chopped
1 cup chopped fresh herbs
2 pimento peppers
1 onion, chopped
1 lb chicken or beef, ground
1/2 cup raisins
1/3 cup sliced green olives
Salt and freshly ground black pepper
1/2 hot pepper, chopped
1 beaten egg
METHOD
Heat oil in frying pan, add herbs, garlic, pepper and onion, saut� until tender about four minutes, add meat and cook until no longer pink, about five minutes.
If your meat seems lumpy, then put it into your food processor bowl and process for 30 seconds, just until fine.
Remove, add raisins and olives, season with salt and pepper.
Preheat oven to 400F.
Roll each piece of dough into a 4-inch circle.
Place about one tablespoon of filling in the centre of the lower half.
Fold over and seal using a little water if necessary.
Place on a greased baking sheet, brush with beaten egg.
Repeat until all dough and filling are used up.
Bake for 20 to 25 minutes until golden
Makes 20, serve with spicy tomato salsa.
BENE CRUSTED SHRIMP BALLS
1 lb shrimp, peeled and de-veined
2 tbsp cornstarch
1 tbsp soy sauce
2 tbsp minced chives
2 cloves garlic, minced
1 one-inch piece of ginger
Salt and pepper to taste
1/2 tsp sesame oil
1/2 cup water chestnuts
1/2 cup flour
1/2 cup sesame seeds
1/2 tsp white pepper
1 egg
Vegetable oil for deep frying
METHOD
In a food processor combine all shrimp, cornstarch, soy sauce, chives, garlic, ginger, salt, pepper and sesame oil.
Process to a smooth texture, add chestnuts and process only until chopped.
Taste mixture and adjust seasonings.
Form the shrimp into one-inch balls, dredge in flour, then egg then bene seeds deep fry until golden.
Makes about 15 to 20
Serve with plum sauce.
Tip: Deep-frying these appetisers works better for all around browning of the shrimp balls.
CRISPY FRIED SHRIMP WITH SIRACHA MAYO
24 large shrimp, deveined, shelled with tails intact
2 tsp salt
1/2 cup all purpose flour
For the batter
1 1/2 cups all-purpose flour
1/2 tsp curry powder
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups club soda
Vegetable or coconut oil for frying
Mayo
Combine one-cup mayo with one tbs Siracha hot sauce.
METHOD
Place shrimp in a bowl, cover with water, add salt and leave for 10 minutes.
Wash shrimp and drain well, pat dry with paper towels.
Place flour, curry powder, baking powder and salt in a mixing bowl.
Add club soda and stir well.
Pour oil into a wok or deep pan, heat.
Dredge shrimp in flour, hold the shrimp at the tail and dip shrimp into batter, do not cover tails.
Drop into hot oil and fry until golden on all sides.
Drain on paper towels.
Serve hot with Siraccha mayonnaise.
Makes 24
ORIENTAL MEAT BALLS WITH HOISIN PLUM DIPPING SAUCE
1/2 cup water chestnuts
2 to 3 dried shitake mushrooms, reconstituted
1/3 cup breadcrumbs
1/4 cup milk
1 lb ground beef or turkey
1/4 cup chopped chives
1 tbsp soy sauce
1 tbsp minced garlic and ginger
Oil for frying
METHOD
Finely chop water chestnuts and mushrooms.
Combine milk with breadcrumbs.
Place beef in a mixing bowl and stir in chestnuts, mushrooms, breadcrumb mixture, chives, ginger, garlic and soy sauce.
Season with salt.
Mix well with your hands.
Form into one-inch meatballs.
Shallow fry until golden and cooked.
Drain.
Keep warm covered with foil. You can reheat covered in 350F oven.
HOISIN PLUM DIPPING SAUCE
Combine 1/3-cup ketchup, 1/4 cup plum sauce, 2 tbs Hoisin sauce, and 1 tsp chili garlic sauce.
Stir well, serve with meatballs.