Food with Passion: Christmas starter ideas…

Maple & Wholegrain Mustard Cocktail Sausages (Makes 40)

450g cocktail sausages Good dollop of maple syrup

Large tablespoon of wholegrain mustard

Drizzle of olive oil

Ground black pepper

Method:

1. Place all the cocktail sausages into a large freezer bag and add all of the other ingredients and smoosh everything around until all the sausages are well-coated. Seal the bag and place in the fridge overnight to marinade.
2. When ready to cook, pop onto a baking tray and place into a 200° Celsius preheated oven and cook for around 20-25 minutes until burnished and browned.

These are some of my tried and tested quick, easy and delicious recipes I go-to every Christmas.

They never let me down, all my family and guests love them and can be prepared in advance of serving!

Salmon Starter & Chicken Live Pate

1 large packet of top quality smoke salmon

Real Irish butter / chive cream cheese

Freshly chopped dill

Juice of half a lemon & cracked black pepper

1 jar of chicken liver pate

Method:

1. For the Salmon starter, spread with Irish butter or chive cream cheese, place a ribbon of salmon on each half slice, dress with some dill, cracked black pepper and a spritz of lemon juice and place on to your serving platter.
2. For the pate, smear generously on each half slice of brown bread, pinch of dill and cracked black pepper on top and pop onto your serving platter.
3. Cover both in tinfoil and place into the fridge until ready to serve. I would take these out about 20 minutes before serving to my guests to bring to room temperature.

This recipe accompanies JP’s  Health loaf brown bread. The recipe can be found HERE.