Yvonne's Christmas Party Food
Cheese Ball Bites - Serves 24
400g Cream Cheese
200g Grated Cheese
Fresh Chives
Tortilla Chips
2 tsp smoked paprika
1 ½ tsp garlic powder
Method
1. Fry the rashers until crispy which will take about 5-8 minutes. Drain on a paper towel-lined plate, then finely chop. Set aside. Replace this with vegan-bacon if you are vegan.
2. In a large bowl, stir together cream cheese, grated cheese, garlic powder, and paprika and season with salt and pepper.
3. Use an ice-cream scoop or a spoon to form a mixture of about 12 golf-size balls. Transfer onto a baking-paper lined tray and put in fridge for about half an hour to firm them up (you can shape into balls properly when they have hardened in the fridge).
4. In a small shallow bowl, crush the tortilla crisps into crumbs using the end of rolling pin. Add the bacon, and chives.
5. Then roll the cold cream balls in the mixture, and then insert the corn stick into each, and let it come to room temperature 15 minutes before serving.
6. Serve with a wreath of rocket leave salads and chopped fresh tomatoes.
Stuffed Pigs in Blankets with Brie and Cranberry - Serves 8
8 Sausages
8 Bacon Rashers
200g Brie
1 Tbsp Cranberry Sauce (Per Sausage)
Method
1. Slice your sausages lengthways
2. Push down into the incision with your finger to make a little pocket
3. Spread a tsp of cranberry sauce along the pocket & pop in a slice of Brie
4. Wrap each sausage up with streaky bacon
5. Airfry at 180c for 10-12 minutes and tuck in!
Stuffed Pigs in Blankets with Stuffing - Serves 8
8 Sausages
8 Bacon Rashers
Sage and Onion Stuffing
Method
1. Slice your sausages lengthways
2. Push down into the incision with your finger to make a little pocket
3. Spread a decent amount of stuffing into the pocket
4. Wrap each sausage up with streaky bacon
5. Airfry at 180c for 10-12 minutes and tuck in!
