CHRISTMAS PALMIERS. 06/12/13
You can flavour these with anything you want, sweet or savoury. Mince pie ingredients would be Christmassy; but this recipe is more versatile. Shop-bought puff pastry makes these a doddle: place the rolls in the freezer and simply slice off the palmiers and throw them in the oven 15 minutes before people arrive.
INGREDIENTS METHOD

Makes a big batch of 60

 

1 garlic clove, crushed with a little salt

2 handfuls of parsley leaves

6 anchovy fillets

1/2 tbsp olive oil

2 tbsp harissa paste

75g/3oz goat’s cheese

1 egg, beaten

 

Place the crushed garlic, parsley and anchovies on a chopping board and chop them together until very fine and nicely mixed. Transfer to a small bowl, season and stir in the oil so you have a thick paste.

 

Lay out the pastry rectangles with the long side closest to you. Spread one with the parsley mix, another with harissa and crumble goat’s cheese over the last one. Make sure that the filling is evenly spread and the corners are given some attention too. Don’t spread them too thickly, as the filling will ooze out when you roll them.

 

Pick up the bottom long edge of the pastry and very tightly roll it into the centre, then pick up the top edge and very tightly roll that into the centre so that they meet. Carefully wrap each piece in greaseproof paper and place in the fridge to firm up for at least one hour, or place in a freezer bag and put in the freezer if preparing in advance.

 

Preheat the oven to 200C/400F/gas 6. Line three trays (or cook in batches) with baking paper. Lightly flour your knife (to prevent sticking), and very carefully cut the pastry roll into slices slightly thinner than 1cm. Place on the lined trays with a little space in between each one. Lightly dab each one with egg, then place in the hot oven for 15 minutes until crisp and golden. Transfer to wire racks to cool: serve warm or at room temperature.

YOU MIGHT ALSO LIKE
BAKED RAINBOW TROUT IN SPINACH SAUCE.
24/05/14
ELDERFLOWER JELLY WITH MARINATED STRAWBERRIES.
24/05/14
PEACH MELBA.
13/09/13
CROQUEMBOUCHE.
30/12/13
SPICED GAME SAUSAGE ROLLS.
08/11/13
GRAPEFRUIT, CUCUMBER AND LOVAGE SALAD.
24/05/14
MONGOLIAN CRISP LAMB.
05/04/14
VEAL ALLA MILANESE.
08/02/14
MISSISSIPPI MUD PIE.
24/11/13
MONGOLIAN CRISP LAMB.
05/04/14
KOREAN FRIED CHICKEN.
28/02/14
KOREAN JEON.
28/02/14
WILD MUSHROOM ARANCINI.
06/12/13
SPINACH AND CHEESE BOREKS.
06/12/13
PORK RILLONS.
06/12/13
SPICED GAME SAUSAGE ROLLS.
08/11/13
MARINATED OLIVES THREE WAYS.
04/11/13
THREE SMORREBROD RECIPES.
11/10/13
BABA GHANOUSH.
06/09/13
MOROCCAN EGG, POTATO & GREEN OLIVE PITTA.
06/09/13
DEEP-FRIED OYSTERS WITH SEAWEED MAYONNAISE.
30/08/13
BACON CROQUETAS.
12/07/13
BROAD BEAN FALAFEL.
28/06/13
BEER-BATTERED FISH WITH PINE NUT TARATOR.
31/05/13
SPANISH TORTILLA.
17/05/13
EGG & SPINACH BRIK.
26/04/13
DEEP-FRIED BLOOD ORANGE SLICES WITH ANCHOVY & ROSEMARY SAUCE.
18/03/13
CHRISTMAS PALMIERS. 06/12/13
You can flavour these with anything you want, sweet or savoury. Mince pie ingredients would be Christmassy; but this recipe is more versatile. Shop-bought puff pastry makes these a doddle: place the rolls in the freezer and simply slice off the palmiers and throw them in the oven 15 minutes before people arrive.
INGREDIENTS

Makes a big batch of 60

 

1 garlic clove, crushed with a little salt

2 handfuls of parsley leaves

6 anchovy fillets

1/2 tbsp olive oil

2 tbsp harissa paste

75g/3oz goat’s cheese

1 egg, beaten

 

METHOD

Place the crushed garlic, parsley and anchovies on a chopping board and chop them together until very fine and nicely mixed. Transfer to a small bowl, season and stir in the oil so you have a thick paste.

 

Lay out the pastry rectangles with the long side closest to you. Spread one with the parsley mix, another with harissa and crumble goat’s cheese over the last one. Make sure that the filling is evenly spread and the corners are given some attention too. Don’t spread them too thickly, as the filling will ooze out when you roll them.

 

Pick up the bottom long edge of the pastry and very tightly roll it into the centre, then pick up the top edge and very tightly roll that into the centre so that they meet. Carefully wrap each piece in greaseproof paper and place in the fridge to firm up for at least one hour, or place in a freezer bag and put in the freezer if preparing in advance.

 

Preheat the oven to 200C/400F/gas 6. Line three trays (or cook in batches) with baking paper. Lightly flour your knife (to prevent sticking), and very carefully cut the pastry roll into slices slightly thinner than 1cm. Place on the lined trays with a little space in between each one. Lightly dab each one with egg, then place in the hot oven for 15 minutes until crisp and golden. Transfer to wire racks to cool: serve warm or at room temperature.

YOU MAY ALSO LIKE
BAKED RAINBOW TROUT IN SPINACH SAUCE. 24/05/14
ELDERFLOWER JELLY WITH MARINATED STRAWBERRIES. 24/05/14
PEACH MELBA. 13/09/13
CROQUEMBOUCHE. 30/12/13
SPICED GAME SAUSAGE ROLLS. 08/11/13
GRAPEFRUIT, CUCUMBER AND LOVAGE SALAD. 24/05/14
MONGOLIAN CRISP LAMB. 05/04/14
VEAL ALLA MILANESE. 08/02/14
MISSISSIPPI MUD PIE. 24/11/13
MORE SNACKS
CHINESE PORK LETTUCE CUPS. 05/04/14
A great starter or canapé Read more
MONGOLIAN CRISP LAMB. 05/04/14
Children will love this dish as it is a lot like crisp duck. This takes a few hours to cook, so you need to start it early. You can always do the first stage a day in advance. Read more
KOREAN FRIED CHICKEN. 28/02/14
Read more
KOREAN JEON. 28/02/14
Spring onions or kimchi — a concoction of fermented vegetables available in Asian food stores and supermarkets — are the most popular additions to these pancakes. Read more
WILD MUSHROOM ARANCINI. 06/12/13
Shape the risotto into balls and freeze so all you need to do is coat them and fry them when guests arrive. For a vegetarian version, use vegetable stock and vegetarian Parmesan-style cheese. Read more
SPINACH AND CHEESE BOREKS. 06/12/13
These can be kept raw in the freezer, ready for when people turn up. Puff pastry is fine too if you don’t want the faff of filo. They’ll just be slightly less delicate. Read more
PORK RILLONS. 06/12/13
A provincial French classic, these are basically confit pork belly. They’re perfect for canapés as you preserve them in their own fat so you can keep them in the fridge for the whole of the festive period, ready to be reheated when guests arrive. Read more
SPICED GAME SAUSAGE ROLLS. 08/11/13
Any game would be good in this, particularly a mix, but I think the stronger tasting varieties such as grouse and pigeon would be particularly delicious. There’s lots of pepper, which makes the rolls satisfyingly fiery. If you want to make smaller ones, just bake for less time. Read more
MARINATED OLIVES THREE WAYS. 04/11/13
Read more
THREE SMORREBROD RECIPES. 11/10/13
Smoked-salmon fishcakes and remoulade sauce; cold roast beef, horseradish and raw beetroot; and brown shrimp, baby gem, crème fraîche and dill. Read more
BABA GHANOUSH. 06/09/13
Read more
MOROCCAN EGG, POTATO & GREEN OLIVE PITTA. 06/09/13
Read more
DEEP-FRIED OYSTERS WITH SEAWEED MAYONNAISE. 30/08/13
Read more
BACON CROQUETAS. 12/07/13
Read more
BROAD BEAN FALAFEL. 28/06/13
If you can’t get hold of this quantity of broad beans, just mix them with tinned chickpeas. Read more
BEER-BATTERED FISH WITH PINE NUT TARATOR. 31/05/13
Serves 4-6   The addition of beer to this batter makes it a bit more substantial, which suits the lightness of the fish. Although this might seem to be the perfect moment for ketchup, my tarator beats it hands down.  Read more
SPANISH TORTILLA. 17/05/13
You really want to make sure you use waxy potatoes in this recipe, as they hold their shape better. The amount of oil might seem a bit shocking, but you pour most of it off – and it really does make a difference to the flavour. People traditionally use a plate to turn the tortilla over, but I often just place the (ovenproof) pan under the grill. Read more
EGG & SPINACH BRIK. 26/04/13
Read more
DEEP-FRIED BLOOD ORANGE SLICES WITH ANCHOVY & ROSEMARY SAUCE. 18/03/13
This may feel like a bit of an odd combination, but there’s something surprisingly delicious about the combination of slightly bitter orange skin and anchovy. Read more