The Recipe Book: A Very Liberty Feast
We serve up our top party recipes, sampling the very best of Liberty’s food and drink offeringRead more
With guests to impress and expectations high, you can’t blame us for wanting to produce a feast that’s nothing short of perfection. Enter the mouth-watering delights of the Liberty Food Hall. From unexpected seasonings to tasty infusions, we dish up our top party recipes to spruce up the new year with a distinctly Liberty flavour.
Tried, tested and photographed by Paul Coonan - Chef and founder of food blog, The Urban Canteen
Chilli Jam and Brie Filo Parcel Canapes
1 pack of brie
1 jar of South Devon Chilli Farm Chilli Jam
1 pack of ready rolled filo pastry
Olive oil or melted butter
1. Pre-heat your oven to 180°C/350°F/Gas 4.
2. Make the parcels by placing a sheet of filo pastry on the work surface (keep the remaining sheets covered in cling film).
3. Brush the sheet of pastry with a little olive oil or melted butter.
4. Cut the pastry into squares (about 12cm or 15cm square).
5. Place three squares on top of each other, at an angle to make a star shape (oil side up).
6. Place a small piece of brie in the centre of each square, top with a little chilli jam and then another piece of brie.
7. Bake for approximately 10-12 minutes until the cheese is melted and the pastry is golden brown and crisp.
Thai Fish Cakes
8oz raw skinless fish fillet, mashed with a fork (cod or similar white fish)
1 onion, finely chopped
1 stick lemon grass, finely chopped
1 tbsp fresh parsley, finely chopped
1 Hot fresh chilli such as Ring of Fire, Serrano or Aji Limon, chopped (or use dried Piri Piri or de Arbol if out of season)
1 tbsp fish sauce
2 tbsp corn flour
1. Mix all ingredients together either by hand or in a food processor.
2. Form into small fish cakes.
3. Shallow or deep fry for about 10 mins until golden and cooked through.
4. Drain and serve with South Devon Chilli Farm Thai Sweet Chilli Sauce
Aubergine & Black Garlic Humous
1 tbsp Hawkshead Relish Black Garlic Ketchup
1 tbsp mayonnaise
1 tbsp tahini paste
2 garlic cloves, crushed
2 eggs, hard boiled
Juice of half a lemon
1. Preheat your oven to 180°C/350°F/Gas 4.
2. Prick the Aubergine and cook in the oven for around 30-40 minutes. Leave to cool then scoop out the middle and discard the skin.
3. Place all the ingredients in a food blender along with the scooped out cooled Aubergine. Blitz to combine all the flavours, but not too long so that it doesn’t go too smooth, you want a bit of texture.
4. Check the seasoning. You can add some chilli flakes as well if you like the added heat, although the raw garlic will provide a punch.
5. Serve with Pitta Bread as a dip or with carrot, celery and cucumber sticks.