Finger lickin’ good

Christmas finger food by Frances Atkins, of the Yorke Arms, Ramsgill

Sunday, 21st December 2014, 1:00 pm
Cured salmon with shrimp and horseradish

Cured salmon with shrimp and horseradish

Ingredients (serves 4)

250g cured salmon (gravadlax)

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100g shrimp

50g mayonnaise

10g freshly grated horseradish

2 chopped chives

Mix the mayonnaise and horseradish together with chopped chives. Add the shrimps, divide into four and wrap in the cured salmon.

Chicory, marinated vegetables


1 chicory

¼ red pepper

¼ green pepper

10g fennel

5g samphire

5g sea purslane

75g cucumber

10g coriander leaf

5g cardamom

100g white wine vinegar

100g sugar

Salt & pepper to taste

Mix the cardamon, vinegar, sugar and pepper together. Half the chicory, remove core and place in half the mixture to soften. Thinly slice the rest of the ingredients and place in mixture. When ready to serve place a little of the pickle in the centre of one of the remaining chicory leaves and fold to form a wrap.

Crispy spiced quail with kumquat marmalade


2 quails (remove the legs and breast, keeping the wings on)

4g cardamom

4g star anise

4g caraway

4g fennel seeds

15g salt

15g sugar

150g water

10g fresh coriander

Mix the above ingredients together and then place the quail in the liquid to marinate overnight.

For the batter

200ml buttermilk

2g turmeric

2g ground cardamom

Salt & pepper to taste

100g Carbonated Water

25g Self Raising Flour

25g Cornflour

Mix together. Remove the quail from the brine, pat dry and marinate in the buttermilk for approximately 4 hours. Mix the water and flours together. Remove, the bird from the buttermilk, then coat in the batter mix.

Fry the quail until crispy in hot oil.

For the kumquat marmalade

115g kumquats

1 lemon

30g sugar

Slice the kumquats, then boil with the sugar and lemon juice until soft (5mins). Cover with cling film and let stand for 5 mins.