A Christmas Buffet to complete any party!
Serves: 6 (scale each recipe up depending on your number of guests), Prepare in: , Cook in:
With Christmas and New Year quickly approaching, one thing is for sure; there'll be quite a few parties coming up for both family and friends. When asking around pork pie HQ, it's clear that the buffet is the hero of the season! With minimal culinary expertise and fuss free, what staples so you include on your buffet table? We're partial to a cheese board (find out how we make our ultimate cheese board in last weeks blog), multiple flavours of pork pie to make sure everyone can find their favourite, a few bowls of crisps and mini everything. We're going to take you though some of the recipes to create the perfect Vale of Mowbray Christmas buffet!
For the deviled eggs:
- 6 Large eggs
- 2 1/2 tablespoons mayonnaise
- 2 tsp yellow mustard
- Pinch of salt and pepper
- Pinch of paprika for garnish
- Parsley and fresh herbs for garnish
Baked potato skins with smoked salmon
- 4 small baking potatoes
- 2 tbsp olive oil
- Pinch of salt and pepper for season
- 65g smoked salmon
- 1 tbsp lemon juice
- 80g Greek yogurt
- 2 tbsp chopped fresh dill (and extra for garnish)
- 1 tbsp capers
Overall, since buffets are mainly served cold, you can make these earlier in the day and refrigerate them until they’re ready to be served. Hot food you can prepare just before your guests are ready to eat!
- First you need to hard boil the egg so the yolk is formed. Place the eggs in a saucepan, fill it with cool water to make sure the eggs are covered an inch. Place on a high heat and once it starts to boil, remove it from the heat, cover and let it stand for 10 minutes.
- Now we need to de-shell the eggs; tap them gently against the worktop to crack the shell then place in ice water for 1 minute. This will help your shell peel away.
- Slice the eggs in half (top to bottom) and now’s the only slightly tricky part – removing the yolks. Gently squeeze the egg so the yolk pops out – making sure to not ruin the white of the egg
- Separate all the egg whites from the yolks and place the yolks in a mixing bowl. Mash the yolks with a fork until they’re all crumbled.
- Mix in the mayonnaise and mustard and mix until it’s a paste (mix in more mayo if needed) then season with salt and pepper
- Spoon the mixture into either a plastic food bag or a piping bag. If you’re using a food bag, now cut off one of the corners and force the mixture into that corner!
- Pipe the filling into the egg white and garnish with paprika and herbs
Baked potato skins with smoked salmon:
These are always a favourite the buffet – a crispy potato skin with the contrasting creamy yogurt and smoked salmon is a real treat!
- Preheat your oven to 200°C
- Brush the potatoes with olive oil and sprinkle with a pinch of salt before baking in the oven for an hour then leave to cool
- Cut the potatoes in half and scoop out the potato, leaving the crispy skins. Cut the skins in half again.
- For the filling, melt the butter and olive oil in a frying pan, then add salt and pepper. Brush this onto the potato skins and pop back in the oven for 12-15 minutes until golden, then let it cool.
- Squeeze the lemon juice onto the salmon and then mix together the salmon, dill, capers and yogurt, scooping a spoonful into each potato skin
- Garnish with the left over dill and enjoy!
To make sure the buffet is full and exciting, make sure you also have a bread platter with various spreads and dipping oil as well as bread sticks and crudites for your dips. Add in some crisps and sandwiches/ pizza and you’re nearly there! To check out how we make our ultimate cheese platter, have a read of our blog!
But let’s not forget the centerpiece – the pork pie. We couldn’t do a blog about the ultimate buffet foods and fail to mention adding in delicious Yorkshire pork pies! You could do a few things when it comes to pork pie and buffets – go with a large pork pie or large pork pie with egg, slice it up and allow everyone to grab a slice, or go with a snack or mini pork pie and pile them on a platter and let everyone choose their favourite. When we do this, we make mini bunting with a cocktail stick either side that tells everyone what flavour they are – cheese and pickle, pork and pickle or just a good old mini pork pie – a classic!
What do you love to have on your buffet? We love this time of year when family and friends all get together and celebrate! There’s always such fantastic opportunities to eat and be merry and the buffet is the easiest way to do this – lay it all out for when your guests arrive and let them serve themselves. It means you’re not in the kitchen the whole party away from your guests cooking and it allows them to pick what they want! If you’re having lots of people round, ask them beforehand to bring a dish they’d like to share with everyone – bringing different flavours for everyone to enjoy!