4 Foodie Ideas to Get Ahead for Christmas
Eat-me-drink-me gifts, squirrel-away saviours, posh puddings and nifty nibbles – all doable well in advance
Party-ready canapés
Breaded pickled shiitake mushrooms
Makes 40-50 Hands-on time 20 min, plus overnight pickling and freezing Oven time 15 min
“You’ll need to start making these at least a couple of days before your event, but the steps are simple and quick. Crisp on the outside, but the soft inside will surprise your guests: sharp, sweet and so much umami. A real treat.”
MAKE AHEAD Frozen shiitake bites will keep for up to 2 months. Simply cook from step 4 when you have guests.
KNOW-HOW These also cook well in an airfryer, if you have one.
DON’T WASTE IT Reserve the pickling liquid as a seasoning – it adds bags of umami and tang to stews, soups and sauces.
• 60g whole dried shiitake mushrooms
• 80g light soy sauce
• 80g cider vinegar
• 40g caster sugar
• 40g plain flour
• 1 medium free-range egg, beaten
• 30g panko breadcrumbs
• Vegetable oil to coat
1 Put the mushrooms in a heatproof bowl. Cover with just-boiled water and leave to hydrate for 10 minutes. Drain away the liquid, reserving 80g. Transfer the mushrooms to a clean jar they’ll fit into snugly.
2 Combine the soy sauce, vinegar, sugar and reserved mushroom stock in a small saucepan. Bring to the boil, whisking until the sugar has dissolved. Pour over the mushrooms, screw on the lid and leave in a cool place for 24 hours or up to 1 month.
3 To bread the mushrooms, drain in a colander (see Don’t Waste It). Put the flour, egg and crumbs in separate saucers, then roll each mushroom first in flour, then egg, then crumbs. Arrange on a baking tray lined with baking paper and freeze for around 4 hours. Once frozen solid, transfer to a freezer-friendly lidded container, with baking paper to separate the layers.
4 On the day you’d like to serve the mushrooms, heat the oven to 210°C fan/gas 8. Line a baking tray with baking paper and arrange the frozen breaded mushrooms with space between them. Brush or spray with oil, then cook at the top of the hot oven for around 15 minutes, turning after 10 minutes (if you have the time and headspace). Transfer to a platter and serve.
Per mushroom (for 50) 19kcals, 0.6g fat (0.1g saturated), 0.6g protein, 2.8g carbs (1.1g sugars), 0.2g salt, trace fibre
Hoping to host a cocktail party this season? Sort these freeze-ahead nibbles from award-winning food writer
