3 Festive holiday appetizers with a ZEST twist.

Three appetizers that earn their place on any festive table. Crispy gyoza, a ceviche-style scallop tartare, and creamy wild mushroom risotto in glasses. Each one fast, each one unforgettable.

Gyoza with Ginger, Pork & Spring Onion (makes ~20)

Ingredients

• 250g ground pork
• 2 spring onions, finely chopped
• 1 tbsp freshly grated ginger
• 1 clove garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• Gyoza wrappers
• Neutral oil for frying
• Water, for steaming
• For dipping: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, optional chilli oil

Method

1. Make the filling. Mix pork, ginger, garlic, soy sauce, sesame oil, rice vinegar, and spring onions in a bowl until evenly combined.
2. Assemble. Place a teaspoon of filling in each wrapper. Wet the edge, fold and pleat to seal.
3. Pan-fry and steam. Heat oil in a non-stick pan. Add gyoza flat-side down and cook until the bottoms are golden. Add a splash of water, cover and steam for 3–4 minutes.
4. Serve. Top with Umami Tsunami and serve with the dipping sauce on the side.

Scallop Tartare with Avocado Cream (makes 10–12 small servings)

Ingredients

• 6–8 fresh scallops, finely diced
• 2 tbsp dashi stock
• Juice of 1 lime
• Salt to taste
• Avocado cream: 2 ripe avocados, 2 tbsp Greek yoghurt, juice of ½ lime, pinch of salt
• Salsa verde: 2 tomatillos or green tomatoes, ½ tsp Haba Habanero, 1 tbsp olive oil, 1 tsp white wine vinegar, salt

Method

1. Make the salsa verde. Roast or grill tomatillos and chilli until lightly charred. Blend with olive oil, vinegar and salt until vibrant and smooth.
2. Make the avocado cream. Blend avocados, Greek yoghurt, lime juice and salt until smooth and creamy.
3. Marinate the scallops. Mix half the scallops with lime juice, dashi and a pinch of salt. Stir in a spoonful of salsa verde, then gently fold in the remaining scallops. Chill for 10–15 minutes.
4. Assemble. Spoon avocado cream into small dishes or glasses, top with the marinated scallop tartare, and finish with salsa verde. Garnish with microgreens, fish eggs or sesame seeds.

Wild Mushroom and Porcini Risotto (serves 6–8 as mini portions)

Ingredients

• 1 small onion or shallot, finely chopped
• 1 clove garlic, minced
• 1 tbsp olive oil or butter
• 150g arborio rice
• 100ml white wine (optional)
• 750ml vegetable or mushroom stock, kept warm
• 10g dried porcini mushrooms, soaked in warm water, chopped
• 150g mixed wild mushrooms, chopped
• 30g grated Parmesan (plus extra to serve)
• Salt and pepper
• Thyme or parsley, to garnish
• Pinch of Nordic Wild (optional, for extra depth)

Method

1. Cook aromatics. Sauté onion and garlic in oil or butter over medium heat until soft and translucent.
2. Toast the rice. Stir in arborio rice and toast for 2 minutes, then add white wine if using and let it absorb.
3. Build the risotto. Slowly add warm stock one ladle at a time, stirring constantly. Include the porcini soaking liquid for depth.
4. Finish. Stir in chopped porcini, Parmesan, salt, pepper and a pinch of Nordic Wild. Cook wild mushrooms separately and spoon on top.
5. Serve. Portion into small glasses or bowls. Top with roasted mushrooms, extra Parmesan and fresh herbs.

Chef’s tip from Chloë

All three appetizers can be prepped ahead. Make the gyoza filling and shape them the day before, then keep covered in the fridge. The avocado cream and salsa verde hold well for a few hours — press cling film directly onto the cream to prevent browning. The risotto base can be cooked 80% through, then finished to order in about 5 minutes. On the night, you’re just assembling and finishing, not cooking from scratch.

Frequently Asked Questions

Can I freeze the gyoza ahead of the party?

Yes. Shape them raw, freeze on a tray until solid, then transfer to a bag. Cook straight from frozen: pan-fry until golden, then add water and steam for 5–6 minutes instead of 3–4.

Can I use frozen scallops for the tartare?

Only if you’re planning to cook them. Raw preparations like tartare require sushi-grade or day-fresh scallops. Frozen scallops release too much water and lose the delicate texture that makes this dish work.

Which ZEST blends work best for this menu?

Umami Tsunami finishes the gyoza with a deep savoury hit. Haba Habanero brings the heat to the scallop salsa verde. Nordic Wild or Forest Funghi porcini salt takes the risotto from good to exceptional.