3 Christmas Party Recipes with Sophie Conran

3 Christmas Party Recipes with Sophie Conran

Entertaining at Christmas can be stressful, but that doesn’t need to be the case with a little preparation and a few easy recipes to rely on. To help with your festive party menu, cook, designer, and mother of two Sophie Conran has joined us with three delicious yet simple recipes to impress your guests and make hosting a joy this Christmas. 

Shrimp Tostadas

The perfect recipe for a starter or canapé option at your Boxing Day or New Year’s Eve buffet, these shrimp tostadas look fancy, but are quick and easy to prepare.  

Ingredients

Mini corn tortillas or blinis 
2 tsp creole seasoning, mixed with: 
1/4 tsp chilli powder 
1/4 tsp cumin 
1 tbsp unsalted butter 
2 tbsp garlic 
250g medium shrimp 
Lime wedge 
1 tbsp chopped cilantro 
If you like heat, add 1-2 diced chipotle peppers (canned, smoked jalapenos) 
Serve with: 
Sliced avocado  
Sour cream  
Grated cheddar cheese 
Wedge of lime 

Method

Step 1: Deep fry mini corn tortillas in advance. Alternatively, you can use pre-made Blinis.  
Step 2: Toss the shrimp in the seasoning mix.
Step 3: Melt the butter over a medium-high heat, add the garlic and chipotles (if using) and sauté for 1 minute.
 Step 4: Add the shrimp, sauté until just barely cooked through, spritz with fresh lime juice and toss in the cilantro.
Step 5: Serve immediately, with sliced avocado, sour cream, grated cheddar cheese, and a wedge of lime 

Brussel Sprouts with Pancetta and Chestnuts

A Christmas classic and a must-have for your festive dinner, this Brussel sprout recipe will even have those claiming not to like sprouts digging in for seconds. Spruced up with pancetta and chestnuts, this 3-step recipe is a wonderful side for your Christmas Day roast. 

Serves 6

Ingredients

500g Brussel sprouts, trimmed and halved 
150g pancetta 
140g prepared chestnuts, chopped into quarters 
Freshly ground black pepper 
40g butter 

Method

Step 1: Cook the sprouts in plenty of salted boiling water for no more than 5 minutes and drain. 
Step 2: Heat the pancetta in a large frying pan stirring occasionally until it begins to brown and is a little crisp. Add a good grind of black pepper. 
Step 3: Stir in the chestnuts and butter and finally stir in the sprouts, heat through thoroughly and serve. 

Chocolate Mousse Pots

An indulgent dessert not many (if any) guests will turn down. Perfect for whipping up to enjoy during festive movie nights throughout December or as an after-dinner dessert on Christmas Day. 

Serves 6 

Ingredients 

175g dark chocolate, chopped 
110g butter, cut into cubes 
3 large free range eggs, separated  
2 tablespoons of rum 

Method 

Step 1: Melt the chocolate slowly in a heatproof bowl over a pan of barely simmering water.   
Step 2: Remove the bowl from the heat and add the butter.  Stir until melted and completely mixed together.  
Step 3: Add the egg yolks one by one, stirring constantly, then add the rum. 
Step 4: In a separate bowl, whip the egg whites until soft peaks form when the whisk is removed, then gently fold them into the chocolate mixture.  
Step 5: Spoon the mixture into glasses or mugs and refrigerate overnight or until ready to serve. 
Step 6: When ready to serve, decorate as desired, I have used: whipped cream, broken chocolate pieces and gold leaf. 

Looking for crockery perfect for serving these delicious recipes? Sophie served hers on the Arbor and Floret tableware collection, but the festive Sophie Conran Mistletoe range would look just as beautiful. And, if you’re hosting for more people than you usually do don't forget to top up your cutlery drawer with matching Sophie Conran cutlery and serving spoons
 
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