Christmas Recipes We Love!

Tuesday 12th Dec 2023 |

From Prawn cocktail crème brûlée to miniature savoury Christmas puddings, Christmas is a great time of year to host family and friends and serve up some show stopping goodies that impress your guests!

Cook up a storm this festive season with our selection of innovative recipes with a Christmas twist!

Snowball Arancini

This recipe is a breeze to make and brings together the amazing Primula Mature Cheddar with a money-saving twist. These crunchy and tasty arancini balls are an absolute treat for any holiday feast. They’re also a clever way to use up any leftover risotto, so you’re cutting down on food waste and saving some extra cash. Perfect for Christmas time!

Serves: 15 arancini

Cooking time: 20 minutes

Preparation time: 40 minutes + cooling and chilling

Ingredients:

– 1tbsp olive oil

– 1 small white onion, chopped

– 250g risotto rice

– 500ml vegetable stock

– 100g walnuts, chopped

– 20g fresh chive, chopped

– 75g parmesan cheese, grated

– 1 Primula Mature Cheddar

– 80g plain flour

– 2 eggs

– 100g breadcrumbs

– Vegetable oil to deep-fry

Preparation:

  1. Bring the stock to the boil and keep it hot in a pan over low heat. Heat the olive oil in a large frying pan and gently sauté the onion for 6-8 minutes until soft but not coloured. Add the risotto rice and stir well to combine.
  2. Add a couple of ladlefuls of stock to the rice. Stir until it has been absorbed. Continue gradually adding stock this way until the rice is cooked but still retains a bit of bite, around 16-18 minutes. Stir through the walnuts, half of the Primula and half the parmesan cheese, season well, and let it cool completely.
  3. Shape the risotto into 15 balls, encasing some Primula Cheese in the centre of each. Chill for 30 minutes.
  4. Put the flour, eggs, and breadcrumbs in separate shallow bowls. Dip the risotto balls first in flour, then egg and finally crumbs, ensuring they are fully coated.
  5. Heat the vegetable oil to 180C in a deep pan. Fry the arancini for 6-8 minutes, in batches of 5, until golden. Drain on kitchen paper and serve with the remaining Parmesan sprinkled over like snow and the rest of the Primula Mature Cheddar tube to dip.

Cheese and Homemade Apricot Compote Crostini

Cheese and Homemade Apricot Compote Crostini. This dish is all about the perfect balance of savoury cheese and sweet apricot goodness. You can even prepare the compote in advance, making it a fantastic choice for last-minute party food or a late-night snack that’s bursting with flavour.

Serves: 12/14 crostini

Cooking time: 30 minutes

Preparation time: 40 minutes

Ingredients:

– 400g apricot, pitted and diced

– 80g sugar

– 1 lemon

– A handful of thyme sprigs

– 6-7 large sourdough slices, cut in half

– Olive oil, for brushing

– 3 Primula Mature Cheddar tubes

– Fresh mint leaves, to garnish

– Pistachios, chopped, to garnish

Preparation:

  1. Combine the apricots, sugar, lemon zest, ¼ lemon juice and thyme leaves in a large pan. Bring to a boil over medium-high heat, occasionally stirring as the sugar dissolves.
  2. Allow the mixture to come to a full rolling boil. Gently simmer for 30 minutes stirring frequently and removing the white foam occasionally.
  3. Cool the apricot in a glass tray and cover the surface with clingfilm to prevent air contact. Set aside to cool.
  4. Set out a frying pan on the stove to medium-high heat. Pour some olive oil directly and add the bread slices for the crostini to the pan once it’s hot. Cook for 2 minutes or until the desired colour.
  5. When the crostini are toasted, spread Primula generously on top of each crostini, add the homemade compote, and garnish with fresh mint and pistachios.

Recipe Name: Prawn Cocktail Crème Brûlée

Description:

The classic prawn cocktail is reimagined in this ridiculously tasty recipe. Rich, creamy and lightly salted, this delicious take on two classics will send taste buds into overdrive.  

Serves 4 

Ingredients:

2 Primula Mature Cheddar

1 tbsp tomato ketchup

1 tsp creamed horseradish

½ tsp Tabasco

2 egg yolk

40g parmesan, grated

To garnish:

¼ red pepper, diced

¼ yellow pepper, diced

4 cherry tomatoes, quartered

8 king prawns

Watercress

Method:

Preheat the oven to 200°C/ Gas Mark 6.

Squeeze the Primula Cheese into a large bowl. Add the tomato ketchup, Tabasco, creamed horse radish and Tabasco and mix well. Add the egg yolks to the mixture and mix until it’s fully incorporated.

Divide the mixture into four small bowls. Place the bowls in a deep baking tray, then fill the tray with cold water until the water level is half the height of the bowls, taking care not to splash any water in the filled bowls.

Place the tray in the oven and bake for 22-25 minutes or until fully set. Once cooked, remove from the oven, and set aside.

Preheat the grill to high. Place a silicone baking mat onto a baking tray. Get a pastry cutter the same diameter as the bowls used for the crème brûlée. Place the pastry cutter on the silicone mat and make a thin layer of grated parmesan cheese within the ring. Make one per crème brûlée, as this will be the topping for each.

Place a baking tray under the grill and grill until melted and bubbling and have just started to turn golden on the outer edge. Remove from the oven and set aside to cool and become crisp.

 Once cool, carefully remove from the silicone baking mat, ensuring that the disk remains whole. Place on top of baked crème brûlée once you’re ready to serve.

Garnish with peppers, tomatoes, king prawns and watercress, and enjoy!

Mini Brioche Bites with Cheese and Bacon

Brace yourselves for a taste sensation. Mouth-watering Mini Brioche Bites are an incredible blend of crispy bacon, creamy Primula Cheese, and yummy prawns. It’s a flavour explosion that will have everyone begging for more. 

Serves: 10

Cooking time: 10 minutes

Preparation time: 15 minutes

Ingredients:

– 10 mini brioche buns

– 220g bacon strips

– 2 Primula Mature Cheddar

– 1tbsp olive oil

– 40g fresh watercress

Preparation:

  1. Lay out the bacon on a cold pan, turn the heat on low and when it starts to buckle and curl, use the tongs to loosen and turn each strip to cook on the other side. Keep flipping and turning the bacon so that it browns evenly. Using the tongs, remove the strips from the pan and onto the kitchen paper to drain.
  2. Cut each slice of into small pieces, once it’s cool.
  3. Mix the Primula Mature Cheddar, olive oil and bacon in a large bowl.
  4. Cut the buns in half, and toast them in a frying pan with butter or in the oven. Once toasted, fill them with the bacon and cheese mixture, sprinkle over the watercress and top with the bun lid to serve.

Savoury Christmas Puddings

Ingredients

  • 500g lamb mince
  • 70g panko breadcrumbs
  • 150g Primula Mature Cheddar
  • Handful of parsley, chopped
  • ½ red onion, chopped
  • 3 tbsp water
  • 1 garlic clove, chopped
  • ½ tsp salt
  • Zest of ½ lemon
  • 2 tbsp olive oil
  • 1 egg, beaten
  • Cocktail sticks

Method

  1. Braise the onion with olive oil until golden then add the garlic, cooking for a further minute.
  2. Remove from the heat and add chopped parsley and lemon zest. Allow to cool.
  3. Add the lamb mince and half of the breadcrumbs. Season.
  4. Add the beaten egg, water and mix well.
  5. Roll into small meatballs.
  6. Sprinkle the baking tray with the remaining breadcrumbs so the meatballs don’t stick together.
  7. Pre-heat the oven to 200°C and cook for 15-20 minutes.
  8. Remove from the oven and allow to cool for a minute before squeezing over the Primula Cheese topping and placing a piece of parsley on top.
  9. Serve.

Snow-Topped Mini Yorkshire Puddings

Ingredients

  • 150g Primula Mature Cheddar
  • 30 mini Yorkshire puddings
  • 15 tomberries, halved
  • ¼ red cabbage, thinly sliced
  • 80g muscovado sugar
  • 200ml balsamic vinegar
  • 100ml boiling water
  • 2 garlic cloves, chopped

Method

  1. Pre-heat your oven to 180°C.
  2. In a frying pan, braise the onions in a little oil until golden. Add garlic and cook for a couple of minutes.
  3. Place the onions and garlic into a large casserole dish along with the cabbage, sugar, balsamic vinegar and boiling water. Put into the oven for 2 hours, stirring at regular intervals.
  4. Cook the mini Yorkshires according to pack instructions.
  5. Fill each Yorkshire with a teaspoon of your cabbage mixture. Top with Primula Mature Cheddar and finish with half a tomberry.
  6. Serve.

Recipe Name: Beetroot and Blue Cheese Vol-au-Vents

Description:

The humble vol-au-vents may have fallen out of favour, but this year it’s back! Our simple recipe for beetroot and blue cheese vol-au-vents is here to stay. Make the cases ahead of time and simply squeeze in some big Primula Cheese flavour ahead of serving.

Ingredients:

375g pre-rolled puff pastry

1 egg, beaten

1 Primula Cheese tube

20g samphire, blanched 

60g blue cheese, crumbled

1 beetroot, finely sliced

Method:

Preheat the oven to 220°C/ Gas Mark 7.

Roll out the puff pastry on a cool surface and cut out twelve circles using a pastry cutter.

Place the cut puff pastry on a lined baking tray and brush with egg wash. Bake in the centre of the oven and bake for 15 – 20 minutes or until golden in colour.

Remove from the oven and allow to cool. Carefully cut out the centre of the vol au vents and leave to one side to fill later.

To serve, fill with Primula Cheese, beetroot, samphire and crumbled blue cheese.

Recipe Name: Cheese & Tomato Christmas Wreath

Description:

This impressive Christmas wreath is made with only five ingredients and is so simple to make and tastes fantastic. Take it from us we know a thing or two about delivering flavour – we’ve been doing it since 1924.

Ingredients:

4 tbsp of tomato puree

1 Primula Mature Cheddar tube

1 tbsp basil pesto

2 x 400g pre-rolled pizza dough

1 egg, beaten

Method:

Preheat the oven to 180°C/ Gas Mark 5.

Add the Primula Cheese and basil pesto to a bowl and mix well.

Place each unrolled pizza dough sheet on an individual lined baking tray. Add the tomato puree to the first and Primula Cheese mixture to the second and spread evenly. Roll the dough as tightly as possible lengthways and place in the fridge until firm. (approx. 30 minutes) 

Line a baking tray with non-stick baking paper. Remove the dough from the fridge and cut it in half lengthways. Lay one half of the tomato-filled dough and one of the basil-flavoured primula cheese-filled dough side by side and twist one over the other until the whole length is twisted. Repeat with the other two halves.

Join both at opposite ends and form a circle of dough on the lined baking tray. Brush with egg wash and bake in the oven for 25 – 35 minutes or until golden and the dough is cooked through.

Recipe Name: Cheese ‘n’ Ham Vol-au-Vents

Description:

Last year saw the resurgence of the formidable vol-au-vents, with sales up by over 25%. If you’re craving nostalgie, this classic flavour combination is the one for you and has been loved for generations.

Ingredients:

375g pre-rolled puff pastry

1 egg, beaten

3 Serrano ham slices

1 Primula Mature Cheddar tube

1 peach, sliced

60g Stilton, crumbled

Method:

Preheat the oven to 220°C/ Gas Mark 7.

Roll out the puff pastry on a cool surface and cut out twelve circles using a pastry cutter.

Place the cut puff pastry on a lined baking tray and brush with egg wash. Bake in the centre of the oven and bake for 15 – 20 minutes or until golden in colour.

Meanwhile, place the Serrano ham on a lined baking tray and cover it with parchment paper. Place a second tray on top of the first and bake for 20 minutes or until crisp and golden. Once cooked, set aside until ready to serve.

Remove from the oven and allow to cool. Carefully cut out the centre of the vol au vents and leave to one side to fill later.

To serve, fill with Primula Cheese, Serrano ham crisp, stilton cheese and peach.

Recipe Name: Cheese ‘n’ Pineapple Vol-au-Vents

Description:

Primula Cheese is world-famous for classic flavour combinations, but we know our avid fans reminisce about a combination that is rarely beaten. Yes, we’re bringing back two timeless classics as vol-au-vents meet the mighty pineapple hedgehog.

Ingredients:

375g pre-rolled puff pastry

1 egg, beaten

1 Primula Mature Cheddar tube

¼ Pineapple, sliced

1 tbsp sweet chill jam

Method:

Preheat the oven to 220°C/ Gas Mark 7.

Roll out the puff pastry on a cool surface. Cut into eight rectangles with a pastry cutter or sharp knife. Using a sharp knife, cut a border of 1cm around the pastry rectangle and take a corner of the border and fold it so that the corner meets the opposite side of the pastry and repeat with the opposite corner.

Place the cut puff pastry on a lined baking tray and brush with egg wash. Place in the centre of the oven and bake for 15 – 20 minutes or until golden in colour.

Remove from the oven and allow to cool. Carefully cut out the centre of the vol au vents and leave to one side to fill later.

Preheat a grill to high. Grill the pineapple until lightly golden, flip and repeat. Set aside until ready to serve.

To serve, fill the vol-au-vents cases with Primula Cheese, grilled pineapple and sweet chilli jam.

Pigs in Cheesy blankets

Now, pigs in blankets are good. But pigs in CHEESY blankets reach another level! Primula Cheese is the key ingredient in these bite-sized beauties. Perfect served as an accompaniment to your Christmas lunch or as a traditional treat on your buffet table. Your guests are in for a real feast!

Makes: 12

Ingredients:

  • 320g ready shortcrust pastry
  • 140g tube Primula Mature Cheddar
  • 12 chipolatas, cooked per packet instructions.
  • 1 egg, beaten
  • 40g poppy seeds (optional)
  • 40g linseed (optional)

Method:

  1. Unroll the puff pastry and cut 3 lines lengthways to make 4 even strips of pastry. Divide each strip into 3 even pieces.
  2. Squeeze Primula Cheese along the pastry, leavening a little space at each end for delicious oozing cheese. Place the chipolata on top of the cheese and roll the pastry so that each side meets. Trim off any excess pastry (keep these aside for optional decorations).
  3. Place the seam of each pig in blanket on a lined baking tray. Add pastry decorations and brush with egg. Sprinkle over the seeds.
  4. Bake at 200°C for 30-35 minutes until golden and the pastry is cooked through.
  5. Delicious served with cranberry sauce or chutney.

Primula Pitta Christmas Trees

Ingredients

  • 1 ripe avocado
  • 150g Primula Mature Cheddar
  • 2 pitta breads, toasted and cut into triangles
  • Pomegranate seeds
  • 1 red chilli, finely chopped
  • Twiglets, halved

Method

  1. Mix Primula Cheese with the flesh of the avocado.
  2. Place the mixture into a piping bag, ideally fitted with a small ‘star’ nozzle, and pipe onto the pitta. If you don’t have a piping bag, spreading with a knife works just as well.
  3. Sprinkle with chopped chilli ‘baubles’, place a pomegranate seed ‘star’ at the top and add half a twiglet at the base.
  4. Serve.