Panicked about Your Christmas Party? Think you’ve got too much on your own plate with having to do all of the cooking?

Ben Purton, Executive Head Chef of Lancaster London Hotel on Hyde Park, has kindly shared his top tips for making sure your Christmas bash goes without a hiccup (apart from the inevitable mulled wine induced ones…)

It’s fair to say Ben knows a thing or two about catering for large parties of people – as he will be coordinating the serving of over 10,000 canapés at Lancaster London this Christmas.

 

Ben says: “The festive season is a time for family to get together, celebrate and relax so the food should follow suit.”

Ben’s Top 5 Cooking Tips

1: Don’t over complicate the process and choose a few easy winners that you can bring out as and when needed.

Pigs in a Blanket

2: I love…love…love pigs in blankets and eat them in excess at this time of year. They make the perfect canapé simply roasted off and drizzled in a mix of honey and grain mustard and served on a skewer.

Smoked salmon canapes

3: Simple smoked salmon served on crisped up rye bread (you can use other breads too) and finished with a dollop of soured cream and a sprinkle of chives always goes down well. If you’re feeling like a bit of luxury – add a little caviar!

Turkey leftovers

4: Turkey leftovers are a great thing. Try frying off some finely shredded onions and a little curry powder and adding the turkey (small diced) and a few sultanas and combining well. Leave to chill and mix in a bit of mayo and serve on a crisp baby gem leaf garnished with coriander. (Alternatively, as we all know, turkey leftovers make for great sandwiches).

Flapjacks and cranberries

5: For a sweet fix – make a great flapjack (or buy some) and when baked and cooled top with dried cranberries and roasted pumpkin seeds that have been bound together with a little reduced orange juice – yum!

Ben Purton, Executive Chef at Lancaster London

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