christmas nibbles

[Lusciouslush Profile]

there sure is..!

[Stokey Sue Profile]

I walked the length of Church Street, the restaurant and small shops area. Admittedly between 6 and 7, which is often the pause between shopping and dining, but it's not often so quiet at any time of day. There were a few people in Nando's, as you'd expect as it's a place people go for family tea, but 2 pubs were closed, and 3 large restaurants whose signs say they open at 17:30 or 18:00 on Tuesday.

Funnily enough the Italian restaurant that is always empty had a party of 8 having a great time, perhaps they'd been bumped from one of the others.

[Earthmaiden Profile]

Re sausage rolls made ahead and frozen. I have never done this and would like freezing/thawing tips please - assuming they are frozen once baked.

[Maud Profile]

I make veggie rolls sometimes (spanokopita mix as filling in shop bought puff pastry) and freeze them unbaked. They cook really well from frozen and because the pasty isn't cooked it doesn't get so bashed about in the freezer. I assume it would work as well with a sausage meat filling

[Pampy Profile]

Yes, I'd agree with freezing before baking.

[Earthmaiden Profile]

Thank you both. I like the thought of Spanokopita filling too .

[Stokey Sue Profile]

Yes I like the idea of spanakopita, but usually make it into filo triangles, like samosas, if I want veggie pastries

A local pub dies monster sausage rolls, mixing into the basic (I suspect cheap) sausage meat little nuggets of tasty things such as chorizo or black pudding (think I had one with both), the mix I think is a random one to use up leftovers but always seems to work

[Gillthepainter Profile Website]

Last time I was with family for New Y E, my sister felt she needed another meat dish for the buffet.
So she sent her OH out for more meat before the shops shut.

He came back with a foot long sausage roll.

He didn't get a handshake from Paul H, that's for sure.

[Pepper Pig Profile]

Ainsley’s spicy nuts look good too.

https://www.ainsley-harriott.com/recipe ... led-cider/

[Earthmaiden Profile]

That's interesting, PP. In the USA we used to buy warm candied nuts at market stalls near Christmas (I expect you can here too if you go to the right place) and they were a absolutely gorgeous. I've never managed to replicate them - sticking together is one problem, a bit like trying to make toffee popcorn. I can see that putting on a tray and separating whilst warm is a good idea. I wonder how you can do it and serve warm though.

[Suffs Profile]

I just take baked sausage rolls out of the freezer … give them a few hours to thaw and bring them up to room temperature. I have been known to pop them in the oven until they’re piping hot … that crisps the pastry up again, but I don’t always. I spose I ought to say ‘test the internal temp with a thermometer’ but my grandma didn’t and we’re all still here … I would if I were serving to the public or to someone vulnerable tho’.

[Amyw Profile]

Smoked salmon blinis made on the big day

[KeenCook2 Profile]

lovely, Amy, I suspect I'd have done my bit to avoid leftovers and snaffled the whole plate did you make the blinis?

[Pepper Pig Profile]

I love blinis. Especially with caviar on the salmon.

[Stokey Sue Profile]

Those look very good Amy
I haven't started my smoked salmon yet, but it's good until 7th January, so I think it's destined for New Year now

[Amyw Profile]

lovely, Amy, I suspect I'd have done my bit to avoid leftovers and snaffled the whole plate did you make the blinis?

No sadly not , though I’d be tempted to give it a go . Any tried and tested recipes out there?

[Lusciouslush Profile]

This is the best blini recipe I've tried - especially with adding the caraway
www.thecaterer.com/news/foodservice/bas ... tin-blunos