Category Archives: Nibbles

Mexican Peanuts


With no added fat, these little peanuts pack a punch, especially if you add more cayenne. As these were made as a nibble for one of my youngest sons party they are less spicy to suit the younger taste buds!

Ingredients

375g raw peanuts

4 limes, juiced

1 teaspoons smoked paprika

1 teaspoons garlic powder

A pinch of cayenne pepper

1/2 teaspoon salt

Freshly ground pepper

Method

Preheat your oven to 110 degrees centigrade. Line a baking sheet with baking parchment.

Pour the nuts onto the prepared tray and bake for 30 minutes.

While the nuts cook, mix the lime juice, smoked paprika, garlic powder, cayenne pepper, salt and pepper.

After the thirty minute bake, tip the nuts into the lime mix and tip back onto the tray with the baking parchment still on it.

Return to the oven and bake for 20 minutes.

Allow to cool before serving.

Mexican Corn On The Cob

The picture really doesn’t do this corn justice but quite honestly, it doesn’t last long enough for photos to be taken!

With a household of boys if you serve food on a stick or with a bone they will eat their fill of it without complaining, I’m sure it harks back to caveman days!

These are moreish, you can use the whole cob but these half cobs are cute and if you are feeding smaller mouths, a little more manageable.

I have given instructions for cooking indoors but these work well on the bbq. Peel the husk  off, remove the fronds and put the husk back over the corn and bbq. Once cooked, unwrap, dip in the sauce, sprinkle with cheese and serve.

Serves 4-6.

Ingredients

6 corn cobs,husk and fronds removed, cut in half

150g sour cream

110g mayonnaise

1/2 lime, juiced

15g fresh coriander levels, roughly chopped

1 garlic clove, crushed

Salt and pepper

60g Parmesan, grated

Method

Boil the corn for 5-6 minutes in salted water until cooked.

In a bowl, combine the sour cream, mayo, lime juice, coriander, garlic, salt and pepper.

Heat a large dry frying pan over high heat.

Tip the corn into a colander to drain.

Now add the corn to the dry pan and turn regularly until it has coloured.

Stick a small skewer into the end of each cob half.

Using the skewer, pick up the cob and dip it in the sour cream dip, swirling it around to cover it.

Place on a serving plate and repeat with the remaining corn, sprinkle over the cheese and serve. 

Hidden Veg Sausage Rolls


Sausage rolls are sooooo handy on the evenings when we are all coming and going.

In the past I have been a big fan of cheese and bacon rolls but I am currently experimenting with hidden veggies with the aim of making these at the school I work in.

I do make a gluten free version for my youngest but he ate them too quickly for the photo! His sausage mix is made with gluten free fresh breadcrumbs and gluten free puff pastry.

Makes 20 large sausage rolls or 80 mini rolls for party food.

Ingredients

130g wholemeal bread blitzed to make breadcrumbs, crusts and the heel of the loaf are fine

100g onion, peeled and finely diced or blitzed

2 tablespoons fresh chopped parsley leaves

300g carrots, peeled and grated

350g zucchini/courgette grated and all liquid squeezed out by hand

500g minced pork

1-2 teaspoons dried sage

Salt and pepper

5 sheets pre rolled puff pastry

1 egg, beaten

1 tablespoon black sesame seeds

Method

Preheat the oven to 200 degrees centigrade and line two baking sheets with baking parchment.

In a bowl, combine the breadcrumbs, onion, parsley, carrots, zucchini, pork, sage and a good seasoning of salt and pepper.

Seperate the pastry sheets, divide the sausage mix into 10 balls. Roll each ball into a sausage shape and lay one on the top half and one on the bottom half of each pastry sheet. Repeat with the remaining sausage mix.

Use a sharp knife to cut each sheet in half. Brush the cut with the beaten egg and then roll the pastry towards the egg wash to allow it to stick.

Cut the roll into your desired size, brush with egg and sprinkle with a little black sesame seeds if using. Repeat with the remaining rolls.

Bake for 25-30 minutes until golden.

Cheats Salmon Tikka

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I love all Indian cooking and sometimes it’s nice to mix it up a little as salmon wouldn’t usually be used for a tikka curry but for a quick dinner option this is fab and doesn’t have a huge long list of ingredients.

Serve with rice and dhal, on top of a crunchy salad or I sometimes make this for nibbles and just pop a little salmon onto baby cos lettuce leaves which works beautifully too

Serves 4-6.

Ingredients

150g Greek yogurt

2 garlic cloves, crushed

2 teaspoons garam masala

3 teaspoons paprika powder

1/2-1 teaspoon Kashmiri chilli powder

8 teaspoons chickpea flour

juice of 1 lime

salt and pepper

600g skinless salmon fillets, around six small fillets

Method

Combine the yogurt, garlic, garam masala, paprika, chilli powder, chickpea flour, lime juice, salt and pepper in a zip lock bag and mix well.

Add the salmon, gently squish it around to make sure that it is all covered in  marinade and then pop back in the fridge for at least one hour.

Preheat the oven or BBQ to 200 degrees Centigrade.

Line a baking sheet with baking parchment if using the oven.

Place the salmon onto the baking tray, spreading it out so the fillets aren’t touching and then top with the remaining marinade and bake for 10-12 minutes.

Cheese and Mustard Puffs

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These are wonderful!

Delicate crispness on the outside and a slight goo to the inside, think Yorkshire pudding crossed with a cheese scone! Lovely with a bowl of soup but to be honest they are perfect straight out of the oven.

Gluten free and mere mouthfuls, possibly a little too easy to eat but that’s ok, you can make the batter and keep it for a couple of days in the fridge to use at a later date.

Dont be tempted to use pre grated cheese as the stuff that’s added to it to stop it sticking hampers the puffs rising.

Makes 30-36.

Ingredients

2 eggs

150mls sunflower oil

350mls milk

350g tapioca or arrowroot flour

140g Cheddar cheese, grated

2 teaspoons Dijon mustard, gluten free

1 teaspoon salt

a pinch of cayenne powder

Method

Preheat the oven to 200 degrees Centigrade.

Grease two small patty/fairy cake trays to give you 30-36 puffs.

In a food processor, process all of the ingredients.

Pour the batter into the prepared tins, fill to around two thirds.

Bake for 15-18mins, keep an eye on them, they like to burn.

Remove when pale gold, remove from the tin and allow to cool a little on a wire rack.

Serve warm.

Cheesy Corn Chip Chicken Wings

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To be honest these wings have never been near a corn chip but the masa lista and Parmesan give them a fabulous texture without frying and the coating does taste like corn chips!

Serves 4-6.

Ingredients

1.5kgs chicken wings, tips removed and cut in two

1 cup masa lista, Mexican corn flour

1/2 cup finely grated Parmesan cheese

3 tablespoons dried oregano

2 tablespoons smoked paprika

1/2 teaspoon cayenne pepper

salta and pepper

2 eggs, beaten

Method

Preheat the oven to 190 degrees Centigrade. Line two baking trays with baking parchment.

In a bowl, combine the masa, Parmesan, oregano, paprika, cayenne, salt and pepper.

Take a piece of chicken, dip in the egg and then in the flour mix.

Lay on the baking sheet skin meaty side up and repeat with the remaining chicken.

Bake in the oven for 30 minutes, turn once and then bake for a further 10-15 minutes until fully cooked.

Allow to rest for 10 minutes before serving with some sour cream dip.

Sticky Lime And Maple Wings

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It’s Friday night and chicken wings are the go!

These are a savoury version of lime cordial, if that makes sense??? Very much of the finger licking variety! And did I mention gluten free, egg free and dairy free!

Serves 6-8 depending on sides.

Method

1.2 kegs chicken wings, tips removed and cut in two at the joint

2 limes

30mls olive oil

150mls maple syrup

6 garlic cloves

3 teaspoons salt flakes

pepper

Method

In a large zip lock bag, zest and juice the limes. Add the maple syrup and oil.

Crush the garlic and salt in a mortar and pestle and add to the lime.

Pop the chicken into the bag, squish around and leave to marinade in the fridge for 2-6 hours.

Preheat the oven to 200 degrees Centigrade.

Line two baking trays with baking parchment.

Spread the wings out on the prepared sheets, skin side up.

Pour over the excess marinade.

Slide the trays into  the oven and bake for 40-45 minutes, basting regularly.

Allow to sit for 5 minutes before serving.