3 no-work nib­bles

The Mail on Sunday - You - - Food Festive Cheer -


MAKES 24 Pre­heat the oven to 200C/ 180C fan/gas 6. Ar­range 24 mini crous­tade cases (for ex­am­ple Rahms brand) on a bak­ing sheet spaced a lit­tle way apart. Finely grate 50g comté cheese. Coarsely chop 30g pit­ted black olives. Cut 2 slices prosci­utto into 1cm dice. For the fill­ing, whisk 1 large egg with 125ml sin­gle cream, 1 level tsp di­jon mus­tard and some black pep­per in a medium bowl then fold in the cheese. Di­vide the fill­ing in two, stir the olives into one and the ham into the other, and use each to fill 12 crous­tade cases to just within the rim. Bake for 17-20 min­utes un­til puffed and golden. Serve warm, with a sprin­kling of chopped chives if wished.


MAKES 12 SKEW­ERS Pre­heat the oven to 210C/190C fan/gas 6½. Have ready 500g cock­tail sausages (about 2 packs of 18). Thread the sausages on to skew­ers (3 per skewer), pierc­ing them through the mid­dle, as in the pic­ture, and leav­ing a lit­tle space be­tween them so they can cook evenly. Com­bine 2 tbsp di­jon mus­tard and 2 tbsp set honey in a small bowl to make a glaze. Roast the skew­ers in the oven for 20-25 min­utes, brush­ing them with the glaze af­ter 10 min­utes and turn­ing oc­ca­sion­ally un­til cooked and golden brown. Serve on their sticks with nap­kins and a mustardy may­on­naise (for ex­am­ple Maille) on the side.


MAKES 24 Make a flavoured but­ter by com­bin­ing 75g soft­ened lightly salted but­ter with ½ tsp very finely grated le­mon zest and a few drops of le­mon juice. Grind 20 saf­fron fil­a­ments, in­fuse with 1 tea­spoon boil­ing wa­ter and com­bine with the but­ter. Chill briefly, keep­ing the but­ter spread­able. Pre­heat the oven to 190C/170C fan/gas 5, lay out 24 cock­tail bli­nis on bak­ing trays, warm through for 5 min­utes, then leave to cool to room tem­per­a­ture for 20 min­utes. Spread the bli­nis with the but­ter. Cut 150g sliced smoked salmon into small pieces. Top the but­tered bli­nis with the smoked salmon, grind over a lit­tle black pep­per, squeeze over a lit­tle le­mon juice and dec­o­rate with chives and a few beads of salmon roe.

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