XMAS NIBBLES

CHRISTMAS NIBBLES

Aperitifs are as commonplace in France as having someone in for a cup of tea here in England. If someone decides to make a better acquaintance with you they’ll stump up an invitation for an aperitif, often at either eleven in the morning, or at teatime, though tea won’t be offered. Alcohol of some sort most certainly will be; perhaps wine, or Pastis.

During the visit you will almost certainly be offered a selection of delicious nibbles, or canapés, which is how I set to and created some.

If you are having friends in for Christmas drinks, try these.

SUN DRIED TOMATO AND GOAT'S CHEESE TOASTS

I use small toasted rounds of bread, about 2 or 2.5cm round and bought ready to use. Failing that, I buy larger slices and carefully saw them to size with the bread knife.

After buttering them, cover with a sundried tomato, cut to a similar size. I prefer to use the dried sort but if you use ones stored in oil, reconsider the use of butter.

Place a 7mm ish slice of goats cheese on the top, again, of a similar size and place under a medium grill, until the cheese begins to scorch.

Such an easy one, but loved by all.

SMOKED SALMON PASTRIES

Sprinkle sesame seeds into a frying pan and place on a fairly high heat, turning often, until they are toasted. You will see the change in colour and smell the lovely nutty aroma. Transfer to a cool plate.

Place slices of smoked salmon on a sheet of cling film to form a rectangle of approx 20cms by 9cms. Carefully spread a layer of mascarpone cheese on the salmon and sprinkle with a reasonably generous helping of the toasted sesame seeds. Then finish off by drizzling the lot with balsamic glaze. (Aldi and Morrison’s stock it.) Use the cling film to roll the ensemble into a sausage shape and place it on a sheet of bought puff pastry, which comes with a sheet of grease proof paper that avoids the need to use floured surfaces and helps to roll the lot up, when the time comes.

Brush beaten egg onto the point where the rolled pastry will meet up and guess what?

Roll.

Now get up off the floor and do it to the pastry. (Sorry, that was pretty lame.)

Using a sharp, serrated knife, cut the roll into approx 2cm lengths and place them on a greased baking tray, like skinny sausage rolls. Brush with beaten egg and bake at 180C, - by eye and touch rather than time. They cook quickly.

You can do these in advance and warm before serving.

CHICKEN AND PESTO PASTRIES

Use exactly the same method as the Salmon Rolls, but the filling should comprise; a base layer of smoked chicken, (or turkey) slices and spread with pesto before placing a line of cheese cut into 5mm section 'sticks', where it will be enclosed by the rolling process. I use Mizzotte cheese when I’m in France, which is semi-hard and full of flavour, but use whatever rocks your boat.

Don’t worry if some of the cheese leaks out during the bake, but make sure you keep it attached when you take them off the tray. The toasted cheese element is a delightful part of the experience.

A lighter red wine, like a Cotes du Rhone would be OK with these, but I prefer a chilled white, like Muscadet or a rose from the south of France. Or maybe a sparkling white. If you would prefer something a little different, try Clairette de Die, a sparkling white aperitif with a peachy background.

Bon appetit.

Oh, one other detail. At some point during the event, mention my trilogy ‘Graham’s Chronicles’ comprising, ‘A Child’s Eye View’, ‘Graham’s Gang’ and ‘Help Out House’ and then there’s the new novel, just out, entitled ‘The Tack Chest’.

Just saying.

Actually, best not if your guests are French, the translations haven’t been done yet.