This is my favourite meal and has been since I was three – the precocious (and pretentious, no doubt) answer to my friends’ parents’ question as to my favourite food. Apart from the fact that there really isn’t anything fancy about it, it’s crazily simple to make. Despite being pastry-based and with a molten bed of mozzarella, it is very light, and perfect for a gathering.
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I feel immense joy when I see canapés floating along the horizon of a wine-soaked room. Salty, crunchy, flavour-filled bites to pop into your mouth and stave off hunger. But in reality, the canapés path is far more obstacle- laden. Here are a few of the typical scenarios that I have endured, or have watched others enduring:
- The hidden two- biter: where you hesitate over whether to put the whole thing in your mouth, decide to go for it and then have to find a way to swivel the thing around inside your cheeks until it becomes vaguely chewable, all while trying to hold down a conversation
- The crumbler – this one disintegrates before it even reaches your mouth. This doesn’t necessarily result in interrupted conversation, but ends up being problematic when you shake hands with someone and end up leaving a stick, flaky deposit in their palm
- The burner – you were warned about the heat but went for it anyway. If you were alone you would probably spit it out, but in the interests of politeness and retaining friends, you endure a scorched oesophagus
- The stringer – this is reserved for molten- cheese filled croquetas. Delicious, yes, but they leave the unsuspecting devourer s with frills around their lips reminiscent of Futurama’s Zoiburg.
The following will help you steer clear of the above pitfalls: small, savoury and succulent, these are the perfect canapés. Indeed, they are suitable for consumption at any time. They are crisp on the outside and soft and light inside, flecked with molted feta and cheddar, and with a hint of the more exotic nigella seeds. This recipe makes 18 but I would urge you to double it as they are so addictive. They are also ridiculously easy and quick to conjure up.
NB. these can be made gluten-free by simply substituting spelt flour with gluten-free)
Mini Feta & Cheddar Spelt Scones (makes 18)
100g sour cream
2 tbsp milk
80g mature cheddar cheese, grated
80g feta, roughly diced into 0.5cm cubes
50g unsalted butter, cold and roughly diced into ¾ cm cubes
200g white spelt flour (can substitute with plain flour or gluten-free)
¼ tsp baking powder
¼ tsp salt
½ tsp nigella seeds
[optional: ½ tsp cayenne pepper]
1 egg, beaten, to glaze
1 large baking tray lined with greaseproof paper
1) Preheat oven to 200°C. In a large bowl by hand, or in a food mixer fitted with a paddle, briefly mix together the sour cream, milk, cheddar, feta and butter. Pour in the flour, baking powder, salt and nigella seeds (and cayenne if using), and mix until just combined into a dough. You may need to knead the dough by hand very slightly for it to come together.
2) Place dough onto a floured surface, pat into a square and roll it out to roughly 2.5cm thickness. Slice the dough into nine squares, like a noughts and crosses board, and then slice the squares diagonally to form 18 triangles.
3) Arrange the triangles on the baking tray, leaving at least 3cm between them. Brush them lightly with the beaten egg and place in the oven to bake for 15-20 minutes until golden on the outside. They are best devoured immediately or on the day of baking.
Adapted from Honey & Co's "Food From the Middle East" recipe for Bouikos
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Moreishly light & flaky pastry swirled with chewy & caramelised cinnamon dusted apricots & sultanas
We were plunged into the depths of the most labyrinthine of Moroccan souks with a texturally titillating starter of spiced chickpeas, roast Chantenay carrots flecked with crunchy pomegranate gems and creamy curd. It was not a long journey thence to the Welsh influenced Moroccan tagine, a sublime encounter with meat (possibly reared by one of the dinner guests himself) rendered almost molten after a three hour simmer.
Then, tossed on the tides of wine dark seas, we were carried away. We hugged the North African coast for as long as we could, before migrating across the undulating hills and majestic mountains to Southern Italy for a Marsala-imbued tiramisu. The brawn (in the muscular sense, not gelatinous pig's head) evident in the hand- whipped mascarpone elevated the dish further - quite unreplicable by any kitchen machinery. The plank of cheeses that had, tantalisingly, been perfuming the room, was brought before us, where the Mont D'Or led to much fantasising about entire rooms plastered with its moreish viscosity.
It is a great shame that the refried beans from the last visit failed to make an appearance. I can only assume that this was a conscious decision in order to allow a full coverage of fur to develop before extricating them from the fridge for medicinal use or a kimchi style delicacy.
Each guest launched him/herself into a dulcet kazoo cacophony. Renditions of Katy Perry's I Kissed a Girl and Amy Winehouse’s Rehab were boldly modernised and subtly nuanced. Unfortunately, mastering the kazoo did not come as naturally to some as to others, and attempts to challenge the traditional method of kazooing included pursing one’s lips in flautist style, blowing from the other end, and, from one unlikely crystal meth abuser, filling the hollow with water in bong style.
Post dinner, we journeyed further north and, interestingly, back in time to the Iron Age, where the Hootenanny, famed for its reggae and hip hop nights, was facing a hairy invasion of retired Celtic warriors. In a show of true masculinity, clothing was scarce and moobs were on full show, quivering brawnily (the gelatinous pig’s head kind, not the muscular) along to the stirring beats of the three competing drummers. Caught in their own time loop, and not ashamed to recognise they were on to a good thing, they singled out the crowd's favourite 12 minute song and played it on repeat for the entire evening.
The journey ended here for the adventurers to rest and recover before the next leg of the journey, even further north.
NB: Photos are for visual stimulation only and are in no way related to the feast.
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Line breaks: super|food
Culina definition: ‘superfoods’ – a marketing ploy term assigned to natural ingredients which have been neglected on shop shelves for a while and could do with a PR boost. They have nutritional benefits similar to many other natural ingredients and have the potential to reduce the risk of disease if you consume at least your body weight in said superfood in under an hour.
Cauliflower, pomegranate seeds, quinoa and walnuts have all ridden the calculated PR wave to health fame in the last few years, and indeed that is possibly why they have drifted on to my kitchen shelves.
180g pomegranate seeds (1 pomegranate approx.)
200g feta, crumbled
100g walnuts, toasted and roughly chopped
50g fresh coriander, finely chopped
10g garlic, crushed
1 tsp salt
4 tbsp tahini
8 tbsp natural yogurt
6 tbsp lemon juice
- In a medium sized pan boil 1 litre of water over a high heat. Pour in the quinoa and allow it to simmer for 10-15 minutes until the grains are translucent but still slightly al dente. Drain the quinoa in a sieve and set it aside to cool.
- Chop the cauliflower roughly, and blitz in a blender, pulsing until it resembles coarse couscous. If you don’t have a blender, you can grate the cauliflower by hand to achieve a similar effect.
- In a large serving bowl, mix together the quinoa, cauliflower, pomegranate seeds, feta, walnuts and coriander.
- In a separate bowl, whisk together all the dressing ingredients to combine. Pour as much as desired of the dressing over the salad just before serving and mix it through.
I wandered into my favourite greengrocer yesterday in search of inspiration, and came out laden with half the store. Amongst the wooden crates I found the most beautifully vibrant baby carrots and blushing, freckled pomegranate orb.
Although lentils and carrots are usually associated with comfort and winter, I used fresh orange and pomegranate jewels to lift them to a lighter, more summery dish.
The carrots are poached in orange juice and maple syrup until juicy and softened and the liquid has reduced to a golden caramel. They are then roasted until sticky, slightly charred and a little withered, but dense with succulence and depth of flavour. The caramel is turned into a citrusy dressing to drench the lentils, with the sweetness balanced with the salty kick of feta.
200g puy lentils
2 tsp vegetable bouillon stock
1 litre boiling water
400g baby carrots
Juice of 3 oranges (15 tbsp)
5 tbsp maple syrup
¼ tsp salt
2 tbsp olive oil
1 ½ tsp lemon juice
1 tbsp pomegranate molasses
¼ tsp salt
2 large garlic cloves, crushed
2 oranges supremed (i.e. segmented with skin and membrane removed)
140g pomegranate seeds (half a pomegranate)
20g fresh coriander, roughly chopped
- Place lentils, stock and boiling water in a pan over a high heat and allow to simmer with a lid on for 30-35 minutes until fully cooked. They should be soft and no longer chalky, but definitely not mushy. Drain them, and set aside in a bowl to cool.
- While the lentils are cooking, prepare the carrots: pour the orange juice into a large frying pan over a medium high heat, add the maple syrup and salt, and stir to combine. Carefully arrange the carrots in the pan and allow to simmer for about 30 minutes or until the carrots have softened and the liquid has reduced by about two thirds and become viscous and syrupy. Remove from the heat.
- Preheat the grill to 230˚C. Remove the carrots from the frying pan (while preserving the syrup), arrange them on a baking tray and grill for 5 minutes (checking after 3 minutes) or until they are slightly charred.
- Into the pan with the remaining syrup, pour in the olive oil, pomegranate molasses, lemon juice, crushed garlic cloves and salt to make the dressing. Stir the mixture over a low heat until fully combined. Pour the warmed dressing over the bowl of lentils.
- To serve, carefully spoon the lentils and any non-absorbed dressing on to a platter, and scatter with pomegranate seeds and crumbled feta. Arrange the orange segments and roasted carrots over the top, and sprinkle with the chopped coriander.