Hello, if you are reading this then you made it through the culinary maelstrom of Christmas, I hope you had a lovely time. I’m just planning some nibbles to have at a New year party or just to have with friends and a glass of something-in my case, preferably champagne or something with bubbles. I’m not sure why this makes you feel celebratory but it does!
It’s all a question of tops and bottoms with a garnish on top if you are feeling artistic.
The GREAT advantage of these nibbles is that they don’t spoil before your guests have got their coats off-the tomatoes can be made well in advance and kept in the fridge and the toasted bread bases mean they don’t go soggy when assembled. You can make the bases in advance and keep them in a tin until you are ready.
Actually, skip the party etc I am very happy to have these at anytime and eating ‘bitesize’ means you can try lots of different ones in one ‘meal’. Win win I think. Happy New Year to you all.
STUFFED MINI TOMATOES WITH SWEET CHILLI MAYONNAISE AND RAREBIT BITES WITH SPICED CHUTNEY
STUFFED MINI TOMATOES WITH SWEET CHILLI MAYONNAISE
10 small tomatoes
150g cream cheese
2 tsp sweet chilli sauce
Small piece of spring onion (about 2 cm) – v finely chopped
Garnish-fresh coriander leaves
1. Cut the tops off the tomatoes-about a third off-keep on one side.
2. Carefully remove all the juice, seeds and membranes from the inside of the tomatoes. Dry the outside with some kitchen paper.
3. Beat the cream cheese until smooth. Add the chilli sauce and the spring onion and mix together.
4. Spoon the cheese into each tomato shell –piling it up on the top.
5. Put the top back on at an angle and garnish with a fresh coriander leaf.
MINI RAREBIT BITES WITH SPICED CHUTNEY*
Makes approx 15
Toasted bread bases (bread sticks, olive oil and sea salt)
100g grated, strong cheese
1 tbsp crème fraiche
1 teasp grain mustard
Jar of spiced chutney or similar. (see local notes below)
1. Prepare the bread bases : Slice medium slices of stick of bread. Brush with olive oil on one side, sprinkle with salt. Bake in a moderate oven for about 15 minutes until golden but not too hard.
2. Mix the grated cheese with the crème fraiche and the mustard. Pile this onto the toasts and then put them under the grill for about 10 minutes until the cheese is bubbling.
3. Let it cool a little before topping with some spiced chutney.
*I use the delicious range of Mr Vikkis spiced jams or chutneys-a local company based in the Lake District, the Tomato and Nigella is lovely with this but you could also use the chilli jam. A selection are available from the Market deli in Whitehaven