Spiced Tortilla Chips with Festive Hummus

Ingredients

For the tortilla chips

2 tbsp. olive oil

1/2 -1tsp smoked sweet paprika, to taste

1 tsp. dried oregano

4 large flour tortillas

For the hummus

2 medium parsnips, about 300g, peeled and roughly chopped

400 g tin chickpeas, drained and rinsed

2 tbsp. tahini

1 tsp. ground cumin

1/2 tsp. ground cinnamon

1 garlic clove, crushed

1 tbsp. white wine vinegar

Finely grated zest and juice ½ orange

3 tbsp. olive oil, plus extra to drizzle

To garnish, optional

2 tbsp. pomegranate seeds

Small handful parsley, chopped

Method

1. Preheat the oven to 190°C (170°C fan). For the tortilla chips, in a large bowl mix the oil, paprika, oregano and plenty of seasoning. Cut the tortillas into triangles. Add to the bowl and mix well, making sure all the triangles are coated in the oil mixture. 
2. Empty onto a large baking tray, spreading to an even single layer. Cook for 18-20 minutes, turning occasionally, until golden and crisp. Cool completely on the tray.
3. Meanwhile, cook the parsnips in boiling water for 10 minutes, until tender. Drain and leave to steam dry for 5 minutes. Set aside a few chickpeas for garnish, and empty rest into a food processor together with the parsnips, tahini, cumin, cinnamon, garlic, vinegar and orange zest and juice. Pulse until well combined.
4. With the motor running, pour in the oil to make a smooth hummus, adding enough just-boiled water to thin to the texture you like. Check seasoning (it can take a fair amount).
5. Serve the tortilla chips with the hummus, garnished with reserved chickpeas, pomegranate seeds and parsley, if using, drizzled with a little extra oil

Mini Chicken Poppadoms

Ingredients

2 cooked chicken breasts or about 300g leftover cooked chicken or turkey, skin removed

1 small red onion

100g tomatoes, deseeded

5cm piece cucumber, deseeded

1 tbsp. each chopped fresh mint and coriander leaves

1 green chilli, deseeded and finely chopped

Zest and juice of 1 lime

4 tbsp. spiced mango chutney

75g mini poppadoms

Method

1. Shred the chicken breast into small pieces, transfer to a large bowl and set aside. Finely chop the onion, tomatoes and cucumber, then add to the chicken. Stir through the herbs, chilli, lime zest and juice and season to taste.
2. Spoon a little mango chutney onto each poppadom and top with the chicken mixture, serve immediately.

Baked Alaska Mince Pies

Ingredients

flour, for dusting

300g shortcrust pastry

300g mincemeat

2 egg whites

100g caster sugar

1 small tub good-quality vanilla ice cream

Method

1. Preheat the oven to 180ºC. Dust a clean work surface and rolling pin with flour, and roll out the pastry until it is a little thicker than a £1 coin – about 4mm thick. Carefully cut out 10 circles of pastry large enough to line 7–8cm individual fluted tart tins. 
2. Spoon the mincemeat into the pastries and bake for 20 minutes, until cooked through and golden, and the mincemeat is bubbling hot. Set aside on a wire rack to cool completely.
3. In a clean bowl, whisk the egg whites with 1 tablespoon of caster sugar until it thickens and you have stiff peaks. Gradually whisk in the rest of the sugar and keep whisking for a few more minutes until the meringue turns thick and glossy.
4. Cover each mince pie with a shallow scoop of ice cream and then top with a dollop of meringue. Fork the meringue up a bit so it gets little peaks all over it, then brown briefly under a hot grill before serving.

If you make any of these, tag us on Instagram @willowbrookfood! We would love to see how they turn out!

At Willowbrook Farm, we are proud to supply the highest quality of food to the people or Northern Ireland from our home in Newtownards.