Food, glorious food. Whether it’s entertaining with bubbles and nibbles, or a quick fix of cheese and charcuterie, delicious eats are a priority at Christmas. With so many opportunities to show off your culinary flair with delicious snacks and party options, ease and speed combined with a taste sensation is something to strive for here, especially with the immense pressure of Christmas day dinner to consider.
Simplicity is key and there are lots of ways to pull together party snacks or more substantial sandwiches from leftovers or the contents of the fridge or cupboards. Emphasis should be on assembly over any attempt to win Masterchef.
Shane Rigney is chef and proprietor at Riggers D8 in Dublin’s Inchicore and he is a fan of this style of entertaining at Christmas.
“My love of Christmas partially comes from a lifelong love of winter and Christmas is the centrepiece of that for me,” he says. “I prefer everything that the season offers – rich table settings, warm, hearty food, the lighting, the atmosphere, and Christmas represents the best of that. Not to mention the gathering of friends and family around the table and food which, as a chef and restaurateur, is my thing.”
Rigney points to a tapas style of eating for entertaining at Christmas. Platters, sharing boards of cheese and charcuterie, loaded blinis or hearty sandwiches that take no time to prepare are his ultimate go-to.
He has prepared three ideas to recreate at home, and what’s even better, much of what you need should already be in the larder. Add some tasty additions in the form of Ballymaloe’s Original Relish, Mayo, Beetroot, Cranberry Sauce and Ham Glaze and you’ve got easy, impactful ideas for friends and family to enjoy this festive season.
Loaded blinis for entertaining
As someone who loves to entertain friends and family but is constantly in the kitchen for work, Rigney likes that canapés are quick and easy to prepare yet look striking when guests arrive – and the loaded blini is the easiest, most impactful and tastiest one you’ll try.
A platter should be as appealing to the eyes as it is to the palate and for that reason he has used lots of colour in his selection.
“I included a blue cheese mayo whip with pear and walnut (right); brie, roast mushroom and Ballymaloe Original Relish; caper and chive mayo with smoked salmon and lemon zest as well as a goat’s cheese and chorizo, with Diced Beetroot and Pepper Relish (left). I used the Ballymaloe Mayo, Diced Beetroot, Original Relish and the Pepper Relish in these,” he says.
Advising you to allow six nibbles per person, he says it’s a great idea to get everything ready ahead of guests arriving.
“They are all very easy to make – it’s just layering the ingredients. I’d advise to prepare your caper mayo for the salmon blini, and blue cheese mayo whip for the pear and walnut blini ahead of time and assemble just before serving on blinis or crostini. These are fairly substantial, and are really tasty.”
The best Stephen’s Day sandwich
Who doesn't love making a hearty sandwich on the 26th of December with the leftovers from the big day? As a chef, Rigney hates waste and loves to find inventive ways to re-use what he has.
“The sandwich has a thick layer of Ballymaloe Cranberry Sauce on one slice, topped with leftover ham which was glazed with the Ham Glaze, plus sliced turkey which was warmed through with leftover gravy for richness and moisture. I also used leftover stuffing and a little Ballymaloe Mayo to hold it all together. This is an easy and ideal Stephen’s day sandwich using all the leftovers, and feel free to add pan-fried Brussel sprouts for freshness,” he says.
The ultimate cheese and charcuterie sharing board
The most delicious thing to enjoy with a festive tipple is a loaded sharing platter. “Have lots of charcuterie meats, cheeses, pâtés and smoked salmon along with fresh fruits,” Rigney advises.
“Add in relishes and sauces from Ballymaloe Foods alongside your favourite cheese and meats to create large, colourful serving platters. It’s the easiest form of stress-free offering,” he says.
In terms of cheeses, “I’d recommend using a blue cheese, a soft cheese like Brie and then any hard cheese like a red cheddar,” he says.
“Layer up prosciutto, Parma ham, a salami or a bresaola, these are delicious meats on a platter of this style. Mix breads and toasts with crackers. I used the Ballymaloe Mayo, and the Beetroot and Cranberry add sweetness and contrast for the cheese.”
His last essential tip: Don’t forget some crunchy pickles. “They add texture, flavour and freshness.” Now, enjoy.
[ Discover the full range of Ballymaloe Relishes and sauces at ballymaloefoods.ieOpens in new window ]