Oswald’s Festive Party Bites

Elevate your party with an array of tasty canapés that are sure to impress your guests. Whether you’re hosting an
intimate soirée or a lively get-together, let these recipes steal the show and make your party an unforgettable culinary
experience.

All the recipes feature popular local ingredients from our food halls and may make you feel a little nostalgic!

FOR A 10 PEOPLE PARTY

BEEF AND HORSERADISH

Aprox 15x Slices of Rare Roast Beef (Sliced Wafer Thin)
1x Jar of Mrs Darlingtons Horseradish Sauce
1x Loaf of Sourdough Bread
1x Rocket
Salt and Cracked Black Pepper
Olive Oil

Using a small disk cutter cut your sourdough croutons, bake in oven with olive oil, salt and pepper.
Once croutons have cooled, assemble canapes, with ½ tsp of horseradish, ½ a slice of rare roast beef and rocket.

MR VIKKIS CHILLI JAM PIGS IN BLANKETS

3 tbsp of Mr Vikkis Chilli Jam
30 Pigs in Blankets
White Sesame Seeds

In an oven set to 180C, cook pigs in blankets for around 10-15 mins
Take pigs in blankets out of oven and add 3 tbsp Mr Vikkis Chilli Jam, mix and return to oven for a further 5 mins.
Take out of oven and finish with a sprinkle of sesame seeds.

PLOUGHMANS

1x Ham Slipper Joint
1x Jar of Cumberland Honey Mustard
2tsp Honey
1x Loaf of Sourdough Bread
Salt and Cracked Black Pepper
Olive Oil
1x Pack of Torpenhow Cheddar
1x Jar Claires Piccalilli
1x Rocket

Slow cook ham slipper for 3-4 hours at 150c with a rub of 1 tbsp of Cumberland Mustard, 2 tsp Honey and little water in the tray tightly covered in foil. Cut, using a small disk cutter, your
sourdough croutons, bake in oven with olive oil, salt and pepper.

Once ham is tender, shred and mix through 1 tbsp Cumberland honey mustard, then set aside.
Slice Torpenhow cheddar into bitesize pieces.
Time to assemble: Apply ½ teaspoon of Claire’s piccalilli to the crouton, add cheese, then the ham and top with rocket.

SPICED LAMB WITH MR VIKKIS APRICOT CHUTNEY

For the marinade

Lamb Marinade (1 shoulder)
2 tbsp Cumin
2 tbsp Rosemary
2 tbsp coriander seeds
100ml Oil
Seasoning

Add ingredients to blender, blend.
Pour over meat and marinade for 2 days.

Cooking the Lamb

200 C for 20 minutes to brown it off,
Turn oven down to 150 C
Pour over 2L vegetable stock
Cover with foil and slow cook for 4-5 hours
Pull when cooked

For the Cumin Yoghurt
Natural Yoghurt
2tsp Cumin
2tsp Garlic
1tsp Paprika
Mix all ingredients

To assemble you will need:
A suitable pastry mini cups available at Cumbrian Food Hall
Mr Vikkis Hot Apricot Chutney
Your pulled lamb
Cumin Yoghurt mix
Pomegranate seeds
Coriander

Get your pastry vessel, add ½ tsp apricot chutney, add some of the lamb mix, ½ tsp of cumin yoghurt, pomegranate seeds and top with coriander