Nibbles fit for a celebration
It’s the year’s last and biggest party weekend; if you’re hosting at yours, try these festive bites to fuel the good times.
Asparagus & goat’s cheese frittata Serves 6
❚ 750g (3 bunches) asparagus, washed, trimmed
❚ 1 tablespoon olive oil
❚ 5-6 spring onions, thinly sliced
❚ 2 cloves garlic, finely chopped
❚ 6 eggs
❚ 1⁄2 cup cream
❚ 1⁄2 teaspoon salt
❚ 1⁄4 cup finely chopped basil or mint or a combination of both
❚ 100g goat’s cheese, crumbled
❚ 1⁄4 cup freshly grated parmesan
Cut the asparagus in small slices. Blanch in boiling water for 1 minute and drain. Heat an ovenproof frying pan, ideally 28cm in diameter, over medium heat then add the olive oil. Add the spring onion and garlic and fry until soft. Add the asparagus and stir well to combine.
Beat the eggs with the cream then add the salt and a generous grinding of black pepper. Stir the herbs through the asparagus then add the goat’s cheese and turn up the heat. Pour the egg mixture on top. When the mixture starts to bubble, turn the heat down to low and cook for 10-15 minutes or until the centre still has a slight wobble when the pan is gently shaken.
Sprinkle the parmesan over the pan and put under a grill for a few minutes to brown and set the top of the frittata. Allow to cool for a few minutes before running a thin spatula around the edge and carefully turning out on to a plate, then turning over again to present the coloured top.
Allow to sit for 5-10 minutes before slicing into wedges. The frittata is also good served at room temperature.
Cheese crackers, tomatoes & pomegranate molasses Makes 50
❚ 1 cup rolled oats
❚ 1 cup flour
❚ 1 cup (about 75g) firmly packed freshly grated parmesan
❚ 1⁄2 teaspoon smoked paprika
❚ Pinch of chilli flakes (or more if you like it a little hotter)
❚ 1 teaspoon flaky sea salt
❚ 1⁄2 cup extra virgin olive oil
❚ 4 teaspoons pomegranate molasses
❚ 1⁄2 teaspoon sumac
❚ 1 tablespoon extra virgin olive oil
❚ 1 punnet (200g) cherry tomatoes, thinly sliced, or use a mix of tomatoes cut to fit the cracker
❚ Smoked yoghurt, thick labne, Greek yoghurt or whipped goat’s cheese to serve
Blitz the rolled oats in a food processor until ground. Add the flour, parmesan, smoked paprika, chilli flakes and salt and blitz. Add the oil and 1⁄4 cup water and blitz until the mixture is beginning to clump.
Put the mixture on a clean bench and knead until it comes together. Wrap the dough in plastic wrap and chill in the fridge for 2 hours or overnight.
Preheat the oven to 180C. Cut the dough in half and roll out on a clean bench to a thickness of 3mm. Use a 5cm cutter to cut into rounds (or use a knife to cut squares or rectangles) then put on baking-paper-lined trays. The leftover dough can be rerolled.
Bake for 15-20 minutes until the edges are beginning to brown, turning the tray halfway through cooking.
To serve, combine the pomegranate molasses, sumac and olive oil. Top the crackers with the tomato slices, drizzle with a small amount of pomegranate dressing and top with the yoghurt.
Chicken & date lettuce cups with lemon yoghurt
Makes 24 portions
❚ 2 teaspoons butter
❚ 1⁄2 cup (75g) almonds, coarsely chopped
❚ 2 teaspoons sumac
❚ Pinch of chilli flakes (optional)
❚ 4 tablespoons red onion, very finely chopped
❚ 1 teaspoon red wine vinegar
❚ 3 medjool dates, stones removed, finely chopped
❚ 1 cup (200g) shredded cooked chicken
❚ 1⁄2 cup coriander, roughly chopped
❚ 1⁄2 cup yoghurt
❚ Zest of 1 lemon
❚ 24 cos lettuce hearts/small iceberg lettuce leaves or similar
❚ Seeds from 1 pomegranate
In a heavy-bottomed frying pan over medium-high heat, melt the butter and toast the almonds for 6-7 minutes or until golden and fragrant.
Remove from the heat, stir in the sumac and chilli flakes (if using) and season well with sea salt. Set aside. Put the red onion in a bowl, pour over the vinegar, stir and let sit for a few minutes before mixing in the dates, chicken and coriander. In a small bowl, combine the yoghurt and lemon zest and season with sea salt.
Arrange the lettuce leaves on a plate, put a teaspoon of the chicken mixture into the centre of each leaf, top with a dollop of the yoghurt and sprinkle with a few pomegranate seeds.