First of all, thank you for all the lovely comments about my Christmas programmes from Adare Manor on RTÉ. We really enjoyed our time there.

Here is some party food for the festive season. These sticky cocktail sausages are a great crowd pleaser and can be served hot or cold. I made them recently at demos I did with Dunnes Stores in Cork and Dublin and they went down very well. Make sure you get Bord Bia Quality assured pork sausages for this recipe. They are great for party food or easy buffet fare. Make the dressing ahead of time if you wish.

I often remember my mother making this mushroom filling for the vol-au-vents. It is an old recipe, and a good one. This is a handy sauce to know how to make. It goes well with with lots of things – even just a simple pasta. Mairead Finnegan of Roll it Pastry makes marvellous all-butter puff pastry from her home in Kells, Co Meath.

For the smoked trout, look no further than Goatsbridge near Thomastown, Co Kilkenny – a fabulous family business run by Mag and Ger Kirwan. I like the chopped dill in this recipe. It is a pungent herb and it goes well with fish and shellfish. The asparagus is optional. If you don’t use it, there is no need to substitute it. With that, I would like to wish all our readers a very Happy Christmas and a wonderful 2024.

Happy cooking

Neven

Sticky cocktail sausages with sesame seeds

Serves 4-6

  • 20 cocktail sausages (about 350g)
  • 2 tbsp hoisin or plum sauce
  • 2 tsp dark soy sauce
  • 2 tsp runny honey
  • 1 tsp wholegrain mustard
  • 1 tbsp sesame seeds

    • 1 Preheat the oven to 200°C (400°F/gas mark 6).

    2 Put the sausages in a non-stick roasting tray in a single layer. Mix together the hoisin or plum sauce, soy sauce, honey, mustard and two teaspoons of water in a bowl, then pour over the sausages, turning to coat.

    3 Bake the sausages in the oven for 15 minutes, then drain off any excess fat and sprinkle over the sesame seeds. Cook for another 5-10 minutes, until golden and sticky.

    4 To serve, arrange on a warmed plate skewered with cocktail sticks.

    Creamy garlic mushroom and ham vol-au-vents with tomato salad

    Serves 6-8

    For the pastry cases:

  • 1 x 320g packet of ready rolled puff pastry
  • 1 egg, beaten with 1 tbsp milk
  • 1 tbsp sesame seeds

    • For the filling:

  • 2 tbsp rapeseed oil
  • 1 onion, peeled & diced
  • 3 garlic cloves, crushed
  • 450g button mushrooms, quartered
  • 300ml cream
  • 300ml milk
  • 2 tsp cornflour mixed with 2 tbsp cold water
  • 250g leftover cooked ham, diced
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • Salt and freshly ground black pepper

    • For the tomato salad:

  • 20 cherry tomatoes, cut in half
  • Zest of one lemon
  • 3 tbsp rapeseed oil
  • 1 tbsp balsamic vinegar
  • 4 basil leaves, shredded
  • Pinch sea salt
  • Mixed salad leaves, to serve

    • 1 Make the pastry cases: preheat the oven to 180°C/350°F/Gas Mark 4. Unroll the pastry onto a clean work surface.

    2 Cut the pastry into four quarters and cut again into triangles.

    3 Line a large baking tray with parchment paper. Place the prepared pastry on top and brush with egg wash. Sprinkle over the sesame seeds and then bake for 10-12 minutes, until the pastry has risen and is golden brown.

    4 Remove from the oven and set aside to cool.

    5 Make the mushroom filling: heat the rapeseed in a pot on a medium heat. Add the onion and garlic and cook for about 2-3 minutes, until softened but not coloured.

    6 Add the mushrooms and mix well. Leave to cook for about 4-6 minutes, stirring occasionally, until the mushrooms have cooked through. Add the milk and cream and bring to the boil.

    7 Add the cornflour mix to the sauce to thicken it. Bring it back to the boil. Add the shredded ham. Reduce the heat and simmer for about five minutes, stirring occasionally.

    8 Season to taste, then add in the chopped chives and parsley.

    9 Make the tomato salad: place the cherry tomatoes in a bowl. Add in the lemon zest, rapeseed oil, balsamic vinegar, basil and a pinch of salt.

    10 Stir to combine and allow to infuse (1-2 hours if possible, or overnight is ideal).

    11 To serve, carefully cut each of the prepared pastry triangles horizontally so that you have a base and a top. Place the base in the centre of a plate.

    12 Gently spoon the mushroom filling on top. Cover with the remaining half of the pastry.

    13 Place the tomato salad to the side followed by mixed salad leaves.

    Smoked trout vol-au-vents

    Serves 10

  • 10 mini vol-au-vent cases cooked (see above recipe)
  • 200g smoked trout

  • 1-2 tsp horseradish sauce

  • 6 tbsp crème fraîche
  • 1 heaped tbsp chopped dill, plus extra sprigs to serve
  • Squeeze lemon juice
  • Salt and pepper, to taste
  • 10 short asparagus spears, trimmed

    • 1 Cook the asparagus in boiling salted water for 3-4 mins until just tender. Drain and refresh in cold water to stop them cooking further, then pat dry. Cut the asparagus tips off the stalks, so they are about 2cm long, and set aside. Slice the stalks into small pieces.

    2 Flake the trout into small pieces and put in a bowl. Add the chopped asparagus stalks, horseradish, crème fraîche, dill and lemon juice, and season with salt and pepper. Chill until ready to use.

    3 Spoon in the trout mixture into the cooked vol-au-vent and garnish with the asparagus spears and dill. Serve immediately.

    Read more

    Neven Maguire: festive desserts the whole family will love

    Neven Maguire: save some time and start your Christmas baking