Cheese sablés with cumin, fennel and nigella seeds
These little cheese biscuits always prove popular at a drinks party. This recipe makes about 66 biscuits and they freeze well if you want to make them in advance.
Ingredients
200g strong white flour, plus extra for rolling
2tsp mustard powder
1/2tsp baking powder
200g unsalted butter
100g grated Parmesan
100g grated aged Gouda
2 egg yolks
1tsp each cumin, fennel and nigella seeds
Method
Place everything except the seeds in a food processor and process until it comes together in a ball.
Divide the mixture into 3 even pieces. Fold the cumin seeds into one third, the fennel seeds into another and the nigella seeds into the last piece of dough.
Roll out each piece of dough on a floured surface to the thickness of a pound coin. Stamp out 4-5cm rounds and lay on 3 baking sheets. Chill for 20 minutes.
Heat the oven to 200˚C/fan oven 180˚C/mark 6. Bake for about 8-10 minutes until golden brown.
Leave to cool for a minute or two before transferring to a wire rack. Store in an airtight container or freeze.
To drink
These delicately spiced cheese biscuits are perfect with Champagne and other fine sparkling wines, which are often overpowered by shop-bought savoury nibbles.
Pistachio and artichoke paté
This is delicious spread on crusty bread, or stir in some crème fraîche to turn it into a sauce for pasta. You can use a jar of artichokes or buy them from the deli counter, and they can be chargrilled or not. Keep in the fridge and use within 10 days. Makes about 375g.
Ingredients
80g shelled pistachios, lightly toasted
15g flat-leaf parsley
15g basil
285g artichokes in oil, drained, but reserve the oil
25g grated Parmesan
1 small garlic clove, crushed
Method
Place all the ingredients in a food processor and add 3-4tbsp of the oil from the artichokes. Process to a smooth paste.
Taste and season with salt and freshly ground black pepper.
Spoon the pâté into a sterilised jar and seal.
To drink
Whether served as a canapé or starter, or made into a dip or sauce with crème fraîche, this needs a crisp, lively, dry white, such as a Sauvignon Blanc, Riesling, Grüner Veltliner, good Soave or a Cheverny: Domaine du Salvard Cheverny 2014, The Wine Society (01438-741177). At a drinks party, English sparkling or Champagne, as with the sablés, go very well.
Cranberry, apple and chilli jam
This is delicious with cold meats and cheese. Ideally, leave for 1 month to mature before opening. Makes about 1.4kg (equal to 3 x 454g jam jars).
Ingredients
5 red chillies (medium heat), deseeded and finely chopped
6 large Bramley apples, about 1.3kg, peeled, cored and roughly chopped
300g cranberries
300g caster sugar
300g cider vinegar
5 garlic cloves, crushed
2tsp Maldon sea salt
Method
Place all the ingredients in a preserving pan or very large saucepan. Add 200ml water.
Over a moderate heat, bring to the boil, then turn down the heat and simmer gently for about 1-11/4 hours until thick. Stir regularly to break up the apples and cranberries.
Spoon the jam into warm, sterilised jars, seal and leave to cool.
