corne

nibbles

WE

Stylish snacks and

little bites set every gathering

off to the right start. Choose a variety of different tastes

and textures to complement the drinks you serve.

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96 Welcome Nibbles

Tortilla Ch ips
A useful and quick-to-prepare
appetizer, tortilla chips or totopos
as they are also known are excellent

for scooping up

a salsa or dip. They

can also be sprinkled with a little

grated cheese and grilled until

golden, then served with a selection

of other nibbles. Use corn tortillas

that are a few days old; fresh
tortillas will not crisp up so well.

Makes zl8

1 Cut ea.h .orn tort ll, into six

tr angu ar wedges. Pour oil into a large,

in small batches until they turn golden

heavy frying pan io a depth of about

and are crisp. This will on y take a few

Fry

the tortilla wedges in the hot o

8 corn tortillas

lcrn/1hin, piace the frying pan over a

moments. Remove with a slotted

oil, for frying

medium heai ano heat untjl very hot

spoon and drain on k tchen paper.

salt

(see Cook's Ticr.

Sprinkle with salt.

cool('s TIP

l,ARIATI(,f,

The oil needs to be very hot for cooking

To

3 The toftillas should be served warm.

give a spiry flavour to the chips,

They can be cooled comp etely and

prepare a mixture of garlic salt, paprika

stored in an airtight container for a few

adding one of the wedges to the frying

and a pinch of mace. 5prinkle over the

days, but will need to be reheated in a

pan. lt should float and begin to bubble

freshly drained tortilla chips while they

microwave or a warm oven before

in the oil immediately.

are still hot.

being served.

the tortillas chips

Pe p

test it first by carefully

itas

These crunchy, spicy and slightly

2 When ali the seeds have swollen, add

sweet pumpkin seeds are absolutely

irresistible, especially if you use hot
and tasty chipotle chillies to spice
them up. Their smoky flavour is the
perfect foil for the nutty taste of
the pumpkin seeds and the hint of
sweetness provided by the sugan
Serve bowls of pepitas with predinner drinks and cocktails as an
alternative to nuts.

the garlic and cook for a few minutes

Makes 2 bovvls

more. stirring constantly. Add the salt

and tre crushed chi lies and

seeds and shake the pan

3 Tip the pepitas into a bowl and serue

1 Heat a small. heary frying pan, add

over the seeds. lf the lime is omitted,

few minutes, stirring constantly

the seeds can be cooled and stored in

as

they swell.

an airtight container for serving cold or

coor(,s rrPs

fresh and warm.

reheating lateq but they are best served

seeds moving as they cook. Watch them

2 wedges of lime

wilh tle wedge of line for squeezing

the pumpkin seeds and dry{ry for a

20ml/4 tsp crushed dried chillies

0ml/2 tsp caster (superfine) sugar

to make sure

that they are all coated.

2.5mll1h tsp salt

to mix.

the stove. Sprinkle the sugar over the

250q/9oz/2 cups pumpkin seeds

8 garlic cloves, crushed

51ir

Turn off the heat, but keep the pan on

lt is important to keep the pumpkin

l,ARIATI(,lu

carefully and do not let them burn, or

lf you are using the pepitas cold, they can

they will taste bitter.

be mixed with cashew nuts and dried

cranberries to make a spicy and fruity

Chipotle chlllies are smoke-dried

jalapefio chillies.

bowl of nibbles.

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98 Welcome Nibbles

Marinated Feta Cheese with Capers

Marinating cubes of feta cheese
with herbs and spices gives it a

4 Lift out the feta cubes and serve on

hot toast, with some chopped

really marvellous flavour.

tomatoes and a little of the flavoured

oil from the jar drizzled over.

Serves 5
350911 2oz feta cheese

2 garlic cloves
2.5m1/1/z tsp mixed peppercorns

I
1
1

coriander seeds
bay leaf
5-30mil1-2 tbsp drained capers

Pack the feta cubes into a large

preserving jar with the bay leaf,

fresh oregano or thyme sprigs

interspersing layers of cheese with

olive oil, to cover

garlic, crushed peppercorns and

hot toast and chopped tomatoes,

coriander, capers and the fresh

to serve

oregano or thyme sprigs.

cool('s ?!P

1 Cut the leta cheese into cubes.

3 Pour in enough olive oil to cover

Thickly slice the garlic. Put the mixed

the cubes of cheese. Close tightly

Add 5o-1 5gl2-3ozl%-% cup pitted btack

peppercorns and coriander seeds in a

and leave to marinate for 2 weeks in

or green olives to the feta cheese in the

mortar and crush lightly with a pestle.

the refrigerator

marinade if you like.

Welcome Nibbles 99

Tapas of Almonds, Olives and Cheese

These three simple ingredients

are lightly flavoured to create a

Spanish tapas medley that is perfect
to serve with pre-dinner drinks.

Serves 6-8
For the marinated olives
2.5m1/1/2 tsp coriander seeds
2.5m\/1/2 tsp fennel seeds

5ml/1 tsp chopped fresh rosemary

1

0ml/2 tsp chopped fresh parsley

2 garlic cloves, crushed

1

5ml/1 tbsp sherry vinegar

30ml/2 tbsp olive oil

2259/8oz/11,b cup black and green

pitted or stuffed olives

For the marinated cheese
1

509/5oz goat's cheese

90ml/6 tbsp olive oil

15ml/1 tbsp white wine vinegar
5ml/1 tsp black peppercorns
1

garlic clove, sliced

3 fresh tarragon or thyme sprigs

fresh tarragon sprigs, to garnish
For the salted almonds
1.5mll1A tsp cayenne pepper

30ml/2 tbsp sea salt

259/1 oz/2 tbsp butter

60ml/4 tbsp olive oil

2009

17

oz/ 1 3/a cu ps bla nched

3 To make the salted almonds, mrx

aI

together the cayenne pepper and salt

monds

in a bowl. Melt the butter with the olive

oil in a frying pan. Add the almonds and

cook, stirring constantly, for 5 minutes,

or until the almonds are golden.
4 Tip the almonds out of the frying

pan, nto the salt mixture and toss

2 To make the marinated cheese, cut
the cheese into bitesize pieces,

together until the almonds are coated.

Leave to cool, then store them in a jar
or airt ght container for up to

'1

week.

leaving the rind on. Mix together the

1 To marinate the olives, crush the

oil, vinegar. peppercorns, garlic and

5 To serve the tapas, arrange in small,

coriander and fennel seeds. Mix with

herb sprigs and pour over the cheese

shallow serv ng dishes. Use fresh sp'igs

the rosemary, parsley, garlic, vinegar

in a bowl. Cover and chill for up to

of tanagon to garnish the cheese and

and oil and pour over the olives in

3 days. Use a spoon and fork to turn

sprrnkle the almonds with a little more

the cheese cubes in the marinade.

salt, if you like.

bowl. Cover and chill for up to

week

lOO

Welcome Nibbles

Qurutcle b'turt{u/-<-''-

Dates StUffed with Cho rizo

This is a delicious combination from

2 Stuff the cavity of each date with

Spain, using fresh dates and spicy

piece of chorizo, closing the date

chorizo sausage. Serve as a hot

snack at a drinks party or before

around it. Stretch the bacon, by

running the back of a knife along the

rasher. Cut each rasher in half,

a robust meal.

widthways. Wrap a piece of bacon

around each date and secure with
wooden cocktail stick (toothpick).

Serves 4-6
509/2oz chorizo nusage
2 fresh dates, stoned (pifted)
1 Using a sharp knife, trim the ends of

3 ln a deep pan, heat I cm/%in of oil.

Dust the dates with flour, dip them

6 streaky (fatty) bacon

the chorizo sausage and then peel off

in the beaten egg, then coat in

oil, for frying

the skin with your fingers and discard.

breadcrumbs. Cook the dates in the

plain (alLpurpose) flour,

Cut the sausage into three 2cml%in

hot oil, turning them, frequently until

for dusting

slices. Cut the slices in half lengthways,

golden. Remove the dates with a

egg, beaten

then cut them into quarters, giving

slotted spoon, and drain on kitchen

rashers (strips)

50gl2ozl1 cup fresh breadcrumbs

2 pieces in total.

paper. Serve immediately.

Welcome Nibbles 101

Aite tucouk

au

coozt&t'cl<

Spicy Peanut Balls

Tasty rice balls, rolled in chopped

peanuts and deep-fried, make a

delicious party snack. Serve them
as they are, or with a sweet chilli
sauce

for dipping.

Makes 16
1

garlic clove, crushed

cmll/z in piece fresh root gingeL

.5ml/1/t tsp ground turmeric

peeled and finely chopped

5ml/1 tsp granulated sugar

2.5mll1/2 tsp salt

5mll1
1

tsp

chilli

sauc=e.**l

Omtl2 tsp Thai

fiih

sauce or soy sauce

30ml12 tbsp chopped fresh

coriander (cilantro)
juice of 1/z lime
2259l8oz/2 cups cooked white long
grain rice
1

5gl4ozl1 cup peanuts, chopped

vegetable oil, for deep-frying

lime wedges and chilli dipping sauce,

to serve (optional)

1 Put the garlic, ginger and turmeric

in a food processor or blender and
process until the mixture forms a
paste. Add the sugar, salt, chilli sauce

2 Add three-quarters of the cooked

and fish sauce or soy sauce, with the

rice to the paste in the

chopped coriander and lime juice.

and process until smooth and sticky.

Process briefly

to mix the ingredients.

cool(,s TIP
Be sure

to include a variety of nibbles so

food processor

Place the chopped peanut in a dish

and roil the balls in them, making sure

they are evenly coated.

Scrape into a mixing bowl and stir in

the remainder of the rice. Wet your

4 Heat the oil in a deep-fryer or wok.

hands and shape the mixture into

Add the peanut balls and cook until

thumb-size balls.

crisp. Drain well on kitchen paper and

that guests with a nut allergy will have

then pile on to a warmed platter.

plenty to eat too.

Serve hot

with lime wedges and chilli

dipping sauce, if you like.

102 Welcome Nibbles

Potato and Onion Tortilla with Broad Beans

5 lnvert the tortilla on to a plate. Add
the remaining oil to the pan and heat
until hot. Slip the tortilla back into the

This Spanish omelette, which

includes herbs and broad beans, is

ideal for a summer party when cut

into pieces and served as a tapa.

pan, uncooked side down, and cook

for another 3-5 minutes to allow the

Serves 8-1O

underneath to brown.

45ml/3 tbsp olive oil

plate. Use a sharp knife to cut the

Spanish onions, thinly sliced

to

a clean

tortilla into eight to ten pieces or

300911 1 oz waxy potatoes, cut into

lcmllhin dice

Slide the tortilla out on

Beat the eggs

with salt and

PePPer

small squares and serve warm.

to taste, add the mixed herbs, then

pour over the potatoes and onions and

coo!('s rlP

increase the heat slightly. Cook gently

Cook the tortilla very gently once the

6 large (US extra large) eggs

until the egg on the bottom sets and

browns, gently pulling the omelette

trying to speed up the cooking process

45mll3 tbsp mixed chopped chives

away from the sides of the pan and

by raising the temperature browns the

and chopped flat leaf parsley

salt and ground black pepper

tilting it to allow the uncooked egg to

underneath much too soon, before the

run underneath.

egg has had time to set.

2509/9oz/11h cups shelled broad

(fava) beans

5ml/1 tsp chopped fresh thyme or

summer savory

1 Heat 30ml/2 tbsp of the oil in a

23cm/9in deep non-stick frying pan.
Add the onions and potatoes and stir

to coat. Cover and cook gently, stirring

frequently, lor 20-25 minutes, until the
potatoes are cooked and the onions
collapsed. Do not let the vegetables

trrrn brown.

2 Meanwhile, cook the beans in salted,

boiling water for 5 minutes. Drain well
and set aside to cool.

3 When the beans are cool enough to

handle, peel off the grey outer skins.
Add the beans to the frying pan,

toqether with the thyme or savory and

season with salt and pepper to taste.
Stir well and cook

for 2-3 minutes.

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eggs have been added to the pan

Welcome Nibbles

'103

Little Onions Cooked with Wine,

Coriander and Olive Oil
lf you can find the small, f lat ltalian
cipolla or borettane onions, they
are excellent in this recipe otherwise use pickling onions,
small red onions or shallots.

Serves 6
105m1/7 tbsp oilve oil

6759/11blb small onions, peeled

150mll1/t pint/2h cup dry white wine
2 bay leaves
2 garlic cloves, bruised

$#

1 2 small dried red chillies

1

5ml/1 tbsp coriander seeds, toasted

and lightly crushed

2.5m1/1h tsp sugar

a few fresh thyme sprigs

30ml/2 tbsp currants

1

0ml/2 tsp chopped fresh oregano

smll1
1

tsp grated lemon

rind

Smll1 tbsp chopped fresh flat

.f

*-, F
KH
&

OG

leaf parsley

3045mU2-3 tbsp pine nuts, toasted

salt and ground black pepper

1 Place 30ml/2 tbsp olive oil in

wide

pan. Add the onions and cook gently

over a medium heat for about
5 mlnutes. or until they begin to colour
Remove from the pan and set aside.

4 Boil the liquid over a hiqh heat until it

reduces considerably. Taste and adjust

the seasoning, if necessary, then pour

the reduced liquid over the onions.
Sprinl le the oregano over the orions,
set aside to cool and then chil

5 Just before seruing stir in the grated

lemon rind, chopped flat leaf parsley
and toasted pine nuts.

2 Add the remaining oil, the wine, bay

leaves, garlic, chillies, coriander seeds,

3 Add the currants, reduce the heat

and cook gently for 1 5-20 minutes,

coot(,s TtP

sugar and thyme to the pan. Bring to

or until the onions are tender but not

Serve this dish with other small dishes

the boil and cook briskly for 5 minutes

falling apa11. Use a slotted spoon to

such as an antipasto, or with some thinly

Return the onions to the pan.

transfer the onions to a serving dish.

sliced prosciutto or other air-dried ham,

104 Welcome

:ii.=:e.

ibbles

=:i-1r,.

ffi

Party Eggs
Hard-boiled eggs make per{ect
party food. Use a variety of
fillings for a stunning centrepiece.
Double the quantities if you are
making larger batches-

NUTTY DE\,ILLED EGGS

1'1"',,,:,7,:i::',:;i;,'*"![Ji,",
15nl/1 tbsp Dijon mustard
15ml/1 tbsp mayonnaise

Each variation f ills

6 eggs

5ml/1 tsp white wine vinegar

EGGS VI'ITH CA\,I'IR

paprika and gherkins, to garnish

few large pinches of cayenne pepper

salt and ground black pepper

6 eggs, hard-boiled
4 spring anians (scallions), trimmed

and very thinly sliced

30ml/2 tbsp sour cream
5ml/l tsp lemon juice
259l I oz/2 tbsp caviar
salt and

ground

black pepper

lemon rind and caviar, to garnish

Mix together all the ingredients with the

eqq yolks, spoon into the whites and
garnish with paprika and gherkin sllces.

GARLIC AIUD GREEITI

PEPPERC(,Ril EGGS
5ml/1 tsp garlic purde or

large garlic

clove, crushed
Mx

al the

ingredients with the egg

yolks, spoon back into the egg whites

ano ga'1 sn w;th .emo1 r nd and cav,ar

45mll3 tbsp crdme fraiche

6 eggs, hard-boiled
salt and ground black pePPer

2.5mllth tsp qreen peppercorns,

PRAWlu AluD

crushed, to garnish

CUCUMBER EGGS
6 eggs, hard-boiled

75gl3oz/scant I cup cooked peel^d

prawns (shrimp), reserving 12 for
garnish and the rest chapped
25g/1 oz cucumber peeled and diced

5ml/1 tsp tomato ketchu?

15ml/1 tbsp lemon mayonnaise
salt and ground black pepper
fennel sprigs, to garnish

Mix a I the ingredients wth tl.re egg

Mix the gadic, cr6me f raiche, egg yolks

yolks, spoon back into the egg whltes

and seasoning. Place in a piping

and garn sh with the reserved prawns

(pastry) bag and p pe lnto the egg

and fennel sprigs.

whites. Sprinkle with the peppercorns.

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106 Welcome Nibbles

Stuffed Devilled Eggs

These eggs are so simple to make
yet guests will always be impressed

1 Cut each hard-boiled egg in half

by them. They have a wonderful

and set the whites aside.

lengthways. Put the yolks in a bowl

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flavour and can be given quite a

spicy "kick" too by including the
cayenne pepper.

Serves 6
.

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n'{'i
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6 eggs, hard-boiled
409 I 1 1/zozll /a cu p mi nced (g rou nd)

3 Spoon the filling into the egg white

halves, or pipe it in with a piping

cooked ham
6 walnut halves, minced

(pastry) bag and nozzle. Garnish the

l5ml/1 tbsp minced spring

top of each stuffed egg with a little

onion (scallion)
1sml/1 tbsp Dijon mustard

2 Mash the egg yolks well with a fork,

or push them through a sieve with a

cut from the pickle slices. Serve the

1Smll1 tbsp mayonnaise

wooden spoon. Add the ham, nuts,

stuffed eggs at room temperature.

10ml/2 tsp vinegar

spring onion, mustard, mayonnaise,

1.5m1/1/a tsp salt

vinegar, salt, black pepper and

1.Smlll/t tsp ground black pepper

1.5ml11/4 tsp cayenne pepper (optional)
paprika and gherkin slices, to garnish

Stuffed Celery

paprika and a small star or other shape

cayenne pepper, if using, and mix well

with the yolks. Taste and add more salt

and pepper if necessary

Sti c ks

The creamy filling contrasts well

with the crunchy celery, and the

walnuts add a wonderfulflavour.
These tasty nibbles go well with
pre-dinner drinks.

Serves 4-5
1

2 crisp, tender celery sticks

25911 oz/1/t cup crumbled blue cheese,

such as Roquefort or Gorgonzola

2 ln

5g/4ozl1/z cup cream cheese

crumbled blue cheese, cream cheese

and nut mixture. Chill before serving,

45mlB tbsp sour cream

and sour cream- Stir together with a

garnished with the reserved walnuts.

509/2oz/t/s cup chopped walnuts

wooden spoon until smoothly

1 Trlm the celery sticks. Wash them,

the walnuts.

a small bowl, combine the

blended. Fold in all but 15ml/1 tbsp of

if

necessary, and dry well on kitchen

paper. Cut into 1 Ocm/4in lengths.

Fill the celery pieces

with the cheese

cool('s TIP
Use

the same filling to stuff cherry

tomatoes. Cut off a slice at the top of

each tomato, scoop out the seeds with a

small spoon and fill. You could also fill

chicory (Belgian endive) leaves in the
same way as the celery Serve all the

stuffed vegetables together if you like.

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108 Welcome Nibbles

Pickled Quail's Eggs

These Chinese eggs are pickled in

3 Gently tap the eggs all over to crack

alcohol and can be.stored in a

preseruing jar in a cool, dark place

the shells, but do not peel them. place

in a large, airtight, sterilized jar and fill

for several months. They will make

delicious bitesize snacks at a drinks
party and are sure to delight guests.

up with the liquid, totally covering the

eggs. Seal the jar and leave the eggs

to stand in a cool, dark place for about

7-8

Serves 12

days.

12 quail's eggs

15ml/1 tbsp salt

750m1/1l/a pints/3 cups distilled or
previously boiled water
1

5mll1 tsp Sichuan peppercorns

pintlVt cup spirit such as

150m1/1/.t

Mou-tal (Chinese brandy), brandy,

whisky, rum or vodka

1 Boil the eggs for about 4 minutes

until the yolks are soft but not runny.

Place the salt and the distilled or

previously boiled water in a large pan

and heat gently unti the sajt has

dipping sauce (see Cook's Tip) and

dissolved. Add the peppercorns, then

remove the pan from the heat, leave

toastedsesarne seeds, to serve

the water to cool, then add the spirjt.

4 To serve, remove the eggs from the

liquid and peel off the shells carefully.
Serue whole

with a dipping sauce and

a bowl of toasted sesame seeds.

cool(,s
. Although

TtPsi
you can buy Chinese dipping

sauces in the supermarket, it is very easy

to make your own at home.

To make a

quick dipping sauce, mix equal quantities

of soy sauce and hoisin sauce.
o Be sure to use only boiled water or
distilled water for the eggs, as the water
must be completely free of bacteria or it

will enter the porous shells.

You can also pickle hard-boiled hen's

eggs in the same way. Shell, then cut in

half or quarters to serve. You will need to

increase the quantity of liquid.

Welcome Nibb,:s 109

Eggs Mimosa
The use of the word mimosa
describes the fine yellow and white

grated egg which looks not unlike

the flower of the same name. lt can
be used to finish any dish.

Serves 2()
1

2 eggs, hard-boiled

2
1

ripe avocados, halved and

stoned (pitted)

garlic clove, crushed

eggs and put the yolks in a mixing

Tabasco sauce,

Reserue 2 eggs, halve the remaining

bow.

to taste

Blend or beat the yolks with the

Sieve the

two remaining egg whites

and sprinkle over the frlled eggs. Sieve

the yolks on top. Arrange each half

egg on a chicory or lettuce leaf and

15ml/1 tbsp virgin olive oil

salt and ground black pepper

avocados, garlic, Tabasco sauce. o

and salt and pepper. Check the

place them on a serving platter.

20 chicory (Belgian endive) leaves or

seasoning. Pipe or spoon this mixture

Sprinkle the shredded basil over the

back into the halved egg whites.

filled egg halves before serving.

small crisp lettuce leaves, to serve

basil leaves, to garnish

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10

Welcome Nibbles

Mozzarella and Tomato Skewers

There's stacks of flavour in these
layers of oven-baked mozzarella,
tomatoes, basil and bread. These

colourful kebabs will be PoPular

with children and adults alike, so
make plenty for everyone to enjoy.

Serves 1O-12
24 stices white country bread, each
about l cm/1hin thick

3 Make 32 stacks, each starting with

90ml/6 tbsp olive oil

1 Preheat the oven to 220"C1425"F/

Gas 7. Trim the crusts from the bread

25Og/9oz mozzarella cheese, cut into

and cut each slice into four equal

mozzarella topped with a slice of

squares. Arrange on baking sheets and

brush with half the olive oil. Bake for

tomato and a basil leaf. Sprinkle with

salt and pepper, then rePeat, ending

3-5 minutes, until the squares are

with a piece of bread.

5mm/1/tin slices
6 ripe plum tomatoes, cut into
5mm11/ain slices

259/1

ozll

cup fresh basil leaves,

6Omt/4 tbsp chopped fresh flat leaf

parsley, to garnish

Push a skewer

pale golden colour.

through each stack and Place on the

baLing sheets. Drizzle with the remaining

2 Remove the bread squares from the

oven and place then on a choPPing

oil and bake for 1 0-1 5 minutes, until

the cheese begins to melt. Garnish

board with the other ingredients.

with basil and

plus extra to garnish

salt and ground black PePPer

a square of bread, then a slice of the

parsleY.

Welcome Nibbles 111

Cherry Tomatoes with Pesto

These make a colourful and tasty
appetizer to go with drinks before

you move to the table. Make the

pesto when fresh basil is plentiful,
and freeze it in batches.

Serves 8-1O
4509/l lb small cherry tomatoes
For

the pesto

909/31/z oz/31/z cups fresh basil leaves

34

garlic cloves

60ml/4 tbsp pine nuts

5ml/1 tsp salt, plus extra to taste
120mll4fl ozlt/z cup olive oil
45ml/3 tbsp freshly grated
Parmesan cheese

90ml/6 tbsp freshly grated

Pecorino cheese

ground black pepper

1 Wash the tomatoes. Slice off the top
of each tomato and carefully scoop

out the seeds with a melon baller or

small spoon-

If you have frozen the pesto, allow

il

to thaw completely before use.

4 Fold in the grated Parmesan and

Pecorino cheeses. Season with pepper,
and more salt if necessary
2 To make the pesto, place the basil,
garlic, pine nuts, salt and olive oil in a
blender or food processor and process

until smooth. Remove the contents to

a bowl with a rubber spatula. lf you
like, the pesto may be frozen at this

point, before the cheeses are added.

5 Use a small spoon to fill each tomato

with a little pesto. This dish is at its
best if chilled in the refrigerator for

about an hour before serving.

112 Welcome Nibbles

Stilton Croquettes

These are perfect little party bites,

which you can make in advance and

reheat at the last minute. For a

really crisp result, double coat the
croquettes in breadcrumbs.

Makes about

,li:; r.

2O

'i,#

3 5og/ 1 2oz floury (mealY)

potatoes, cooked
75g/3ozf/4

cu/

creamY Stilton

cheese, crumbled

3 eggs, hard-boiled, Peeled

and choPPed
few drops of Worcestershire sauce
ptain (all-purpose) flour, for coating
1

1 Mash the Potatoes with a Potato

masher or fork until theY are quite
smooth. Work in the crumbled Stilton,
chopped egg and Worcestershire
sauce. Season with salt and ground
black pepper to taste-

egg, beaten

45-6Oml/3-4 tbsP fine,

dry breadcrumbs
vegetable oil, for deeP-frying
salt and ground black PePPer

dipping sauce or alsa, to serve

2 Divide the potato and cheese mixture

into about 20 equal portions- Dust your
hands lightly with flour and shape the

3 Coat in flour, shaking off the

excess,

then dip into the beaten egg and,

finally, coat evenly in breadcrumbs
Reshape, if necessary Chill for about

30 minutes then deeP-fry seven to

eight at a time, in hot oil turning
frequently until they are golden brown
all over. Drain well on kitchen paper,
transfer to a servinq dish and keep

pieces into small sausage shapes, no

warm for up to 30 minutes. Serve with

a dipplng sauce. such as soy sauce or a

longer than about 2.5crn/1 in in length'

tomato salsa.

Welcome Nlbbles l13

Cheese Aig rettes

Choux pastry is often associated
with sweet pastries, such as
profiteroles, but these little savoury
buns, flavoured with Gruydre and
dusted with grated Parmesan, are

3 Remove the pan from the heat and

Leave the paste to cool for 5 mlnutes.

just delicious. They are best made

the spoon.

surprise as you bite through their crisp

beaten egg to give a stiff dropp ng

shell. Make slightly larger aigrettes by

consistency that still holds a shape on

dropping a slightly larger spoonful of

N,4ix

paste into the hot oil. Slit them open and

in the Gruydre.

scoop out any soft paste. Fill the centres

90g/31/zoz/scant

cupstrong plain (all-

purpose) flour

Filling these aigrettes gives a delightful

Gradually beat in enouqh of the

ahead and deep-fried to serve.

Makes 30

cool('s rlP

Heat ihe oil for deep-frying to

with taramasalata, hummus or crumbled

180"C/350"F or until a cube of bread,

Roquefort mixed with a little fromage

added to it, browns in 45 seconds.

frais (farmers cheese).

Take a teaspoonful of the choux paste

and use a second spoon to slide it into

2.5mll1/z tsp paprika

the oi1. Make more aigrettes in the

same way. Deep-fry for

5ml/'/) tsn salt

3-4

m nutes,

759/30z16 tbsp cotd buttet diced

then drain on kitchen paper and keep

2A)mil7fl az/scant 1 cup water

warm wh'le you are cool,ing su((essive

3 eggs, beaten

batches. To serve, pile the aigrettes on

759l3oz/3/t cup mature (sharp)

a warmed serving dish and sprinkle

coarsely grated Gruydre cheese

with Parmesan.

corn or vegelable otl. {or deep-{rying

509/2oz/4: cup freshly grated
Parmesan cheese

ground black pepper

ws'

;;

'l

Mlx the flour, paprika and salt

together by sifting them on to

arge sheet of bal ng parchmert.

Add a generous amount of ground

black pepper

Put the diced butter and water into

a medium pan and heat qently. As

soon as the butter has melted and the

iquid starts to boi , quickly tip in all the

seasoned flour at once and beat very
hard with a wooden spoon. Continue

beating vigorously over a low heat

until the paste comes away cleanly
from the sides of the pan.

ll4Welcome Nibbles

Aromatic Tiger Prawns

There

is

3 Heat the groundnut oil in a shallow

no elegant way to eat

these delicious aromatic prawns

just hold them by the tails, pull them

pan, add the garlic, ginger and

off the sticks with your fingers and

heat, stirring occasionally, until very

chopped shallot and cook over a low

pop them into your mouth.

lightly coloured. Add the crushed

spices, season with salt and pepper

Serves 4

and cook the mixture gently for

16 raw tiger prawns Aumbo shrimp)

simmer gently, stirring constantly, for

2 minutes. Pour in the water and

2.5mll1/, tsp chilli powder

5mlll

tsp fennel seeds

about 5 minutes.

Peel the prawns, but leave the tails

5 Sichuan or black peppercorns

intact. Cut along the back of each

4 Add the

1 star anise, broken into segments

or palm sugar, stir until dissolved, then

1 cinnamon stick, broken into pieces

30ml/2 tbsp groundnut (peanut) oil

prawn and remove the dark vein.

Thread the prawns in pairs on to
8 wooden cocktail sticks (toothpicks)

2 garlic clovet chopped

or small skewers. Set aside.

add the prawns. Cook for about

3-5 minutes, until the prawns have

turned pink, but are still very juiry.
Serve hot, garnished

2cmF/tin piece fresh root ginget;

7

rice vinegar and soft brown

with lime

slices

and spring onion.

peeled and finely chopped

2 Heat a heavy frying pan, add the

shallot, chopped

chilli powder, fennel seeds, Sichuan or

30mll2 tbsp water

30mll2 tbsp rice vinegar
30mll2 tbsp soft brown or palm sugar

black peppercorns, star anise and

coor('s TIP

cinnamon stick and dry-fry for

You can use whole prawns for this recipe,

salt and ground black pepper

Leave

lime slices and chopped spring onion

grinder or tip into a mortar and crush

with a pestle.

(scallion), to garnish

-2

minutes to release the flavours.

to cool, then grind coarsely in

but remove the heads before cooking

a

the prawns.

Welcome Nibbles 115

Deep-fried Whitebait
A spicy coating on these fish gives
this favourite dish a crunchy bite.

Serves 6
1

5g/4oz/1 cup plain (all-purpose) flour

2.5m1/1/z tsp curry

powder

2.5m\/1/z tsp ground ginger

2.5m1/1/2 tsp cayenne pepper
1

.2kg/21/z lb whitebait, thawed if frozen

vegetable oil, for deep-frying

salt

lemon wedges, to garnish

1 Mix together the flouq curry powder

gingeq cayenne pepper and a little salt
in a large bowl or shallow dish.

2 Coat the fish in the seasoned flour,

covering them evenly. Shake off
any excess.

cool(,s rrP
To coat

the fish evenly, place the seasoned

3 Heat the oil in a large, heavy pan to

1

90'C/375"F or until a cube of bread,

4 Drain the whitebait well on kitchen

paper. Transfer to a dish and keep

flour in a clean plastic bag, add a few fish

added to the oil, browns in about

warm in a low oven until you have

at a time and shake well.

30 seconds.

cooked all the fish. Serve immediately

Fry

the whitebait, in

batches, for 2-3 minutes, until the fish

garnished with lemon wedges for

is golden and crispy.

squeezing over

116 Welcome Nibbles

Mini Sausage Rolls

These miniature versions of old-

fashioned sausage rolls are always

popular - the Parmesan cheese
gives them an extra special flavour.

Makes about 48
1

5g/1/zozl1 tbsp butter

onion, finely chopped

3509/1 2oz good quality sausage meat

(bulk sausage)
1Smll1 tbsp dried mixed herbs, such as

oregano, thyme, sage, tarragon or dill

25911 oz finely chopped pistachio

2 Divide the sausage mixture into

four equal portions and roll into thin

pastry strips with a little of the egg

sausages measuring about 25cml1 0in

glaze and roll up to enclose each

long. Set aside.

sausage. Set them seam side down

Brush one long edge of each of the

and press gently to seal. Brush each

nuts (optional)
3509/1 2oz puff pastry thawed iffrozen

one with the egg glaze and sprinkle

60-90ml14-6 tbsp freshly grated

with one type of seeds. Repeat with

remaining pastry strips, sprinkling each

Parmesan cheese

with different

salt and ground black pepper

1

seeds.

egg, lightly beaten, for glazing

poppy seeds, sesame seedt fennel

seeds and aniseeds, for sprinkling

3 On a liqhtly floured surface, roll out

the pastry to about 3mm/7sin thick.
Cut the pastry into four

itripi

measuring 25 x 7.5cm/10 x 3in. Place

a long sausage on each pastry strip
and sprinkle each with a little grated

5 Preheat the oven to 220" Cl 425"F/

Parmesan cheese.

Gas 7. Lightly grease a large baking

sheet. Cut each of the pastry logs into

1 Melt the butter in

2.5cm/lin lengths and arrange them

a small frying pan

on the baking sheet, Bake for about

over a medium heat. Add the onion

5 minutes, until the pastry is crisp and

and cook, stirring occasionally, for

about 5 minutes, until softened.

brown. Serve warm or leave to cool

Remove the pan from the heat and

before serving.

leave to cool. Put the softened onion,

sausage meat, herbs and nuts (if using)

l,ARIATIOil

C(,(,r('S TIP

in a mixing bowl. Season with a little

Filo pastry can be used instead of puff

For best results,

salt and pepper and stir together until

pastry for a very light effect. Depending

little as possible and keep it cool.

completely blended.

on the size of the filo sheets, cut into

Although frozen pastry needs to be

eight pieces 25 x 7.5cm/1 0 x 3in. Brush

thawed before use, keep it chilled until

four of the sheets with a little mehed

required. Rinse your hands in cold water

handle pastry dough as

butter or vegetable oil and place a second

and use a marble or glass rolling pin.

pastry sheet on top. Place one sausage

Alternatively, use a rolling pin that can be

log on each of the four layered sheets and

filled with cold water. This helps to make

roll up and bake as above.

sure that the pastry is crisp when cooked.

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118 Welcome Nibbles

Tuna

tn

Rolled Red Peppers

originated in southern ltaly. Grilled

1 Arrange the peppers on a baking

sheet and place under a hot grill

peppers have a sweet, smoky taste

(broiler). Cook, turning them

that combines particularly well

with a robust fish like tuna. You
could try canned mackerel instead.

occasionally, until they are charred and

This lovely savoury combination

blistered on all sides, Remove from the

heat with tongs and place them in a
plastic bag. Tie the top.

serves 8-1O
2
3 large red (bell) peppers
2009l7oz can tuna, drained
30ml/2 tbsp lemon juice
45ml13 tbsp olive oil

Leave

for 5 minutes until cool

enough to handle. then remove lrom

the bag and peel. Cut the peppers into

quarters and remove and discard the

skinned side down. Divide the tuna

stems, seeds and membranes.

mixture equally among them. Spread it

6 qreen or black olives, pitted

and chopped

3)ml/2 tbsp chopped fresh parsleY

3 Meanwhile, flake the tuna and

combine with the lemon luice and oil.

Lay the pepper segments out flat,

out, pressing it into an even layer. Roll

the peppers up. Place the pepper rolls
in the refrlgerator for at least

hour.

garlic clove, finely chopped

Stir in the olives, parsley, garlic and

Just before serving, cut each roll in hal{

celery stick, very finely chopPed

celery Season with salt and plenty of

with

ground black pepper.

large serving platter.

salt and ground black pepper

a sharp knife, then arrange on a

Welcome Nibbles 119

Smoked Trout Mousse

in

Cucumber Cups

This delicious creamy mousse can

be made in advance and chilled for
2-3 days in the refrigerator. Serve it
in crunchy cucumber cups or simply
with crudit6s if you like.

Makes about 24
1

59l4oz/1/z cupcream cheese, softened

2 spring onions (scallions), chopped

1

5-30m1/1-2 tbsp, chopped fresh dill

or parsley

5ml/1 tsp horseradish sauce

2259/8oz smoked trout fillets, flaked
and any fine bones removed

30-60m1/24 tbsp double

(heavy) cream
salt and cayenne pepper

2 cucumbers
fresh dill sprigs, to qarnish

1 Start by making the trout mouse.

Put the cream cheese, spring onions,

dill or parsley and horseradish sauce

into a blender or the bowl of a food
processor and process unt I wel
blended. Add the trout and process

until smooth, scraping down the sides

a cannelle knife (zester) or vegetable

into a piping (pastry) bag fitted wlth

of the bow once. With rhe machire

peeler, score the length of each

medium-sized star nozzle and pipe

swirls of the mousse mixture into the

To make the cucumber cups, using

3 Spoon the smoked trout mousse

a

running, pour in the cream through

cucumber to create a striped effect.

the feeder tube until a soft mousse-like

Cut each cucumber into 2cml%in thick

prepared cucumber rounds. Arrange

mixture forms. Season with salt and

rounds. Using a smal spoon or me on

the cucumber cups on a serving platter

cayenne pepper to taste, turn into a

balier, scoop out the seeds frorn the

and chi I until ready to serve. Garnish the

bowl and chill for 'l 5 minutes.

centre of each round

cucumber cups with small sprigs of dill

C('(,K'S

TIP

The easiest way to remove any fine bones

remaining in the fish fillets is to pull them

out with a small pair of tweezers.

'120

Welcome Nibbles

Cheese and Potato Bread Twists

These individual "ploughman's

lunch" twists have the cheese

cooked ln the bread. They can be

filled with smoked salmon seasoned

with lemon .iuice after cooking to
make them extra special.

Makes 12
22 5gl8oz potatoes, diced

2259l8ozl2 cups strong white bread

flout plus extra for dusting

Smll1 tsp easy blend (rapid+ise)
dried yeast
15Aml1/1 pint/2h cup lukewarm water
1

759l60z/1lh cups finely grated red

Lercester cheese

1)ml/2 tsp olive oil, for greasing

salt

3 Make

a well in the centre of the

m xture and pour in

the ukewarm

water. Start by bring ng the mixture

together with a round-bladed knrfe,
then use your hands. Turn out on to

well-floured surface and knead for

5 minutes. Return the dough to the

bowl. Cover with a damp dishtowel

1 Cook the potatoes in a large pan

tn

plenty of lightly salted boiling water {or

and leave to rise in

warm place for

hour, or until doub ed rn size.

6 Sprinkle the cheese over a baking

20 minutes, or until tender. Drain

through a colander and return to the
pan. Mash with a potato masher or

4 Turn the dough out and knock back

(punch down) the air bubbles. Knead

fork until smooth and set aside to cool.

again for a few seconds.

sheet. Take each ball of dough and roll

it in the
7

cheese.

Roll each cheese-covered roll on a dry

surface to form a long sausage shape.

2 Meanwhile, sift the flour into a large

bowl and add the yeast and a good

Fold the two ends toqether and twist

pinch of salt. Stir in the mashed

the bread. Lay the bread twists on an

potatoes and rub with your fingers

orled baking sheet.

to form a crumb consistency.

\,ARIATI(,lu

8 Cover with a damp cloth and leave

the bread to rise in a warm place for

Any hard, well-flavoured cheese can be

30 minutes. Preheat the oven to

used. l\4ature (sharp) Cheddar is the

220"C/425"FlGas 7. Bake the bread

traditional choice for a ploughman's

lunch, or you could try a smoked cheese

5 Divide the dough into 1 2 even pieces

for 10-1 5 minutes. These bread twists

stay moist and fresh for up to 3 days

or a variety with added herbs.

and shape into rounds.

if stored in airtight food bags.

Welcome Nibbles

121

Bitesize Cheese Brioches

These mouthfuls of golden,

buttery dough have a surprise in

the middle: a nugget of melting

bowl. Lightly oil the top of the dough,

Place the dough in a lightly oiled

cover with a clean dishtowel and leave

cheese, so be sure to serve them

in a warm place for at least

warm to enjoy them at their best.

the dough has doubled in bulk.

Makes about 4()

strong white bread flour, plus extra

for dusttng
tsp salt

5ml/1 tsp ground turmeric

1 sachet (envelope) easy-blend

hour, until

4 Turn out on to a floured surface and

knead the dough until lt becomes f rm

4509/1 lb/4 cups plain (all-purpose) or

5ml/l

and elastic again.

Gas 6. Mix the remaining yolk

coot('s TrP

759/30z/6 tbsp buttec melted

support, and they look smart and elegant.

Cheshire, Gouda or Port Salut

1 Slft the dry ingredients into a large

bowl with the yeast and make a hollow
in the middle. Mix the milk, eggs and
one yolk with the butter and Cheddar.

2 Pour the I quid into the well in the

dry ingredrents and blend with a fork
to br ng the flixture togethe. Conrinue
mixing in the bow or in a food
processor with a dough blade, unttl it is
evenly mixed. Turn out the mixture on

to a lightly floured surface and knead.

working rn as little flour as possible,
untii the surface of the mlxture
becomes smooth and dry.

with
5ml/l tbsp water and glaze the
brioches with the mixture, using a
1

For a special party, use

oil, for greasing

paper cases. Set the brioches aside in

warm place until they are well risen

7 Preheat the oven to 200'C/400.F/

cases;

509/2ozl1/z cup cubed cheese, such as

the soft dough during baking or,

alternative y, put the dough in doub ed

pieces. Knead each piece until smooth.

2 eggs, plus 2 egg yolks

509/2oz/1h cup grated Cheddar cheese

sweet (candy) cases. Place the paper

cases ln mint muffln trays to support

and have almost doubled in size.

150m1/1/t pintl2h cup warm milk

and slightly cooled

Press a cube of cheese tnto the

middle of each piece of dough, then
shape into a round and place in paper

5 Divide the dough into four batches,

then divide each batch into eight to ten

(apid-

rise) dried yeast

gold petits fours

they are firmer and give more

pastry brush. Bake for

1 5 minutes, or
until golden brown, well-risen and firm

underneath if tapped.

122 Welcome Nibbles

retze ls

:.

Pretzels or brezeln, as they are

known in Germany, are said to be

l:il

derived from the Latin bracel/ae or

arms, referring to the crossed
"arms" of dough inside the oval. ln
Alsace the pretzel shaPe is Part of
the emblem of quality that bakers
display outside their shops.

Makes 12 pretzels
For the yeast sponge
09/1/4 oz fresh yeast

75mll5 tbsp water

15ml/1 tbsp unbleached plain
(all-purpose) white flour
For the dough
1

0g/1/4 oz fresh yeast

150m1/1/t pintl2h cup lukewarm water

/5mU5 tDsp luKewarm mttK

4O0g/1 4oz/31/z cups unbleached strong

white bread flour

7.5m1/11/2 tsp salt

25g/1 oz/2 tbsp butteL melted

water, then stir in the milk. Si{t 3509/

5 Roll the dough into a stick 46cml1 8in

long and about 1 cm//zin thick in the

15ml/1 tbsp milk

12ozl3 cups of the flour and the salt

middle and thinner at the ends. Bend

sea salt or caraway seeds, for sprinkling

into a bowl. Add the yeast sponge and

the butter and mix for 3-4 minutes.

each end of the dough stick into a

Turn out on to a lightly floured surface

and knead in the remaining flour. Place

ends on top of the thick Part of the

pretzel. Repeat with the remaining

in a lightly oiled bowl, cover with Iightly

dough balls.

For the
1

topping

eqq yolk

2 Mix the yeast for the dough with the

horseshoe. Cross over and Place the

oiled clear film (plastic wrap) and leave

to rise in a warm place for 30 minutes.

Place on the floured bakinq sheet

to

rest for 1 0 minutes. Preheat the oven

3 Turn out on to a floured surface and

knock back (punch down) the dough

to'190"C/375"F/Gas 5. Bring a large

pan of water to the boil, then reduce

Knead into a ball, return to the bowl,

to a simmer. Add the Pretzels,

cover and leave to rise for 30 minutes.

batches of

1 Flour a baking sheet and grease two

baking sheets. Cream the yeast for the

4 Turn out the dough on to

yeast sponge with the water. Mix in the

surface, divide into '12 pieces and form

flour, cover and leave to stand at room

into balls. Take one ball of dough and

cover the remainder with a dishtowel.

temperature for 2 hours.

floured

2-

in

3 at a time, and Poach

for about 1 minute. Drain on a

dishtowel and place on the greased
bal ing sheets, spaced well dpart

7 Mix the egg yolk and milk and brush

over the pretzels. Sprinkle with sea salt
or caraway seeds and bake the pretzels
for 25 minutes.

Welcome Nibbres 123

Parmesan Thins
thin, crisp, savoury biscuits
will melt in the mouth, so make
plenty for guests. They are a great
snack at any time of the day, so
don't just keep them for parties.
These

Makes 15-2O
50gl2oz/1/z cup plain
(all-purpose) flour
409/11/z oz/3 tbsp butte1 softened
1

egg yolk

409111/zoz/2/: cup freshly grated

Parmesan cheese

pinch of salt
pinch of mustard powder

2 Preheat the oven to 200'c/400"F/

Rub together the flour and the

log nto very

butter in a bowl using your fingertips,

Gas 6. Cut the Parmesan

then work in the egg yolk, Parmesan

thin slices, 3-5mm/1/s-1/qin maximum,

cheese, salt and mustard powder. Mix

and arrange on a baking sheel. Flatten

to bring the dough together tnto

with

ball. Shape the mixture into a log,

a fork to give a pretty ridged

pattern. Bake for 1 0 minutes, or until

wrap rn forl or clear fi m (plastlc wrap)

the Parmesan thins are crisp but not

and chill for 1 0 minutes.

changing colour.

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