by Mary Berry
PREPARE AHEAD
The dips can be made up to 4 days ahead. The flavours will get stronger the longer they keep. Not suitable for freezing.
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GOLDEN DOUGH BALLS WITH CHEESE AND CHUTNEY
Dough balls are available in most supermarkets. They often come in a box with garlic butter, but you can also buy them in bags without the butter. They make an excellent base for hot canapés.
Makes 32
16 ready-to-cook dough balls
25g (scant 1oz) butter
100g (31⁄2oz) mature Cheddar cheese, grated
1 tbsp milk
salt and freshly ground black pepper
1 egg yolk
2 tbsp freshly snipped chives
3 tbsp mango chutney
1. Slice each dough ball in half horizontally, then cut a small piece off the rounded base so they’ll sit flat on the baking sheet without toppling over.
2. Melt the butter in a saucepan, add the cheese, and stir to melt. Add the milk and stir until smooth. Leave to cool slightly, then season with salt and freshly ground black pepper and stir in the egg yolk and chives. Transfer to the fridge to firm up – when the mixture looks like soft butter, it will be easier to spread.
3. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Line a baking sheet with baking parchment or foil. Spread the cheese mixture over the flat side of each ball, spreading right to the edges. Spoon a small blob of the chutney on top.
4. Bake for 10–12 minutes or until golden brown and hot. Arrange on a platter and serve straightaway.
IN THE AGA
Bake the dough balls on the top set of runners in the roasting oven for 10 minutes.
PREPARE AHEAD AND FREEZE
The dough balls can be made up to the end of step 3 up to 12 hours ahead. Freeze without the chutney for up to 1 month.
RED PEPPER DOUGH BALLS
As a variation on this scrummy recipe, cut small slices of chargrilled red peppers from a jar and arrange them in a cross on the top of each dough ball when they come out of the oven.
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SWEETCORN AND FETA FRITTERS
These fritters are delicious and quick to make. Made a little larger, they are also great for brunch.
Makes 40
4 rashers unsmoked back bacon
100g (31⁄2oz) self-raising flour
2 eggs
100ml (31⁄2fl oz) milk
salt and freshly ground black pepper
4 tbsp freshly snipped chives
150g can sweetcorn, drained
50g (13⁄4oz) feta cheese, finely crumbled
a little sunflower oil, to fry
200g (7oz) half-fat cream cheese
1. Fry the bacon over a high heat until crisp. Set aside to cool, then snip into 40 pieces.
2. Put the flour into a mixing bowl, make a well in the centre, and add the eggs. Whisk by hand, gradually adding the milk, until you have a smooth batter. Season with salt and freshly ground black pepper, then stir in half the chives along with the sweetcorn and feta.
3. Heat the oil in a non-stick frying pan, add the batter to the pan half a teaspoon at a time, then fry for 2–3 minutes on each side or until golden and cooked through. You may need to do this in batches. Set aside to cool.
4. Put the cream cheese into a bowl, add the remaining chives, and season with salt and freshly ground black pepper.
5. Using a teaspoon, spoon the cream cheese mixture on top of the fritters, then top with a piece of crispy bacon. Arrange on a platter and serve.
ON THE AGA
Fry the fritters on the simmering plate (grease it or cover it with baking parchment first) or in a non-stick frying pan.
PREPARE AHEAD
The fritters can be made up to 1 day ahead and assembled up to 6 hours ahead. Not suitable for freezing.
SWEETCORN AND FETA FRITTERS
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CROSTINI WITH SLOW-ROASTED TOMATOES AND HERBS
The time spent roasting the tomatoes is worth every moment – the depth of flavour they acquire is wonderful. Teamed with a herby cream cheese, they make a wonderful cold canapé.
Makes 30
1 very thin baguette
a little olive oil
15 small cherry tomatoes
salt and freshly ground black pepper
dash of caster sugar
2 tbsp full-fat cream cheese
2 heaped tsp freshly chopped mint
2 heaped tsp freshly chopped basil
1. Preheat the oven to 140˚C (120˚C fan/275˚F/Gas 1). Meanwhile, cut the bread into 30 thin slices and brush both sides with a little of the oil.
2. Slice the tomatoes in half and arrange cut side up on a baking sheet. Sprinkle with a little salt, some freshly ground black pepper, and a dash of sugar. Cook in the oven for 30 minutes or until just softened and beginning to shrivel.
3. Heat a little olive oil in a frying pan and fry the slices of bread over a high heat until golden brown on both sides. Set aside to cool.
4. Mix the cream cheese and herbs together in a bowl and season with salt and freshly ground black pepper. Spoon on to the cold crostini and top each one with a cold tomato half.
IN THE AGA
Slide the tomatoes into the simmering oven and cook for 1 hour.
PREPARE AHEAD AND FREEZE
The crostini can be made up to 1 week ahead. Freeze without the topping for up to 4 months.
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CROSTINI WITH PARMA HAM AND PEPPERED CREAM CHEESE
These are so popular whenever we serve them. If you are short on time, use onion marmalade from a jar.
Makes 30
For the onion marmalade
1 tbsp olive oil
1 red onion, thinly sliced
1⁄2 tsp balsamic vinegar
1 tsp brown sugar
salt and freshly ground black pepper
1 thin white baguette
a little olive oil
75g full-fat cream cheese
freshly ground black pepper
1 tbsp freshly snipped chives
6 slices Parma ham
1. Preheat the oven to 160˚C (140˚C fan/325˚F/Gas 3). Meanwhile, make the onion marmalade. Heat the oil in a saucepan, add the onion, and fry over a high heat, stirring, for 5 minutes or until lightly coloured. Cover with a lid and cook slowly for 20 minutes or until soft. Add the vinegar and sugar and stir over a high heat for a few minutes until combined and glossy. Season with salt and freshly ground black pepper, then set aside to cool.
2. Cut the bread into 30 slices. Brush each side with a little olive oil, then arrange on a baking sheet. Bake for 30–45 minutes or until crisp. Leave to cool.
3. Spoon the cream cheese into a bowl, add the black pepper and the chives, and stir to combine.
4. To serve, spread a little of the cream cheese mixture on top of each of the crostini. Snip each slice of Parma ham into 5 pieces and arrange on top of the cream cheese. Top with a little onion marmalade, arrange on a platter, and serve.
IN THE AGA
Start the onion on the boiling plate, then cover with a lid and transfer to the simmering oven for 30 minutes. If there is any excess liquid left in the pan, return to the boiling plate for a couple of minutes. Bake the slices of bread on the floor of the roasting oven for 8 minutes on each side.
PREPARE AHEAD AND FREEZE
The marmalade and crostini can be made up to 1 week ahead. The topping can be added to the crostini up to 6 hours ahead. Freeze the crostini without the topping for up to 4 months.
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HOME-MADE BLINIS WITH SALMON AND CRÈME FRAÎCHE
We like our blinis quite thin, but the thickness is entirely up to you. If you make them too thick by mistake, simply slice them in half horizontally and you’ll have twice the number.
Makes 30
100g (31⁄2oz) plain flour
1⁄2 tsp baking powder
4 tbsp milk
2 tbsp freshly snipped chives
1 tbsp sunflower oil
For the topping
100g (31⁄2oz) full-fat cream cheese
3 tbsp crème fraîche
2 tbsp freshly chopped dill, plus a few sprigs to garnish
1 tsp lemon juice
200g (7oz) smoked salmon
1. Put the flour, baking powder, eggs, milk, and chives into a bowl and mix to make a smooth batter. Heat the oil in a frying pan, add the batter half a teaspoon at a time, and fry for 1–2 minutes or until little bubbles form and the blinis start to curl at the edges. Turn over and lightly brown the other side, then transfer to a wire rack to cool. You may need to do this in batches.
2. To make the topping, mix the cream cheese, crème fraîche, chopped dill, and lemon juice in a small bowl, then spoon a little onto each blini.
3. Top the blinis with a small swirl of smoked salmon and a tiny sprig of dill. Arrange on a platter and serve.
ON THE AGA
Fry the blinis directly on the simmering plate (grease it well beforehand) or in a frying pan on the simmering plate.
PREPARE AHEAD AND FREEZE
The blinis can be made up to the end of step 1 up to 2 days ahead. They can be assembled up to 6 hours ahead. Freeze at the end of step 1 for up to 3 months.
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TOPPINGS FOR BLINIS AND CROSTINI
Four delicious toppings for blinis or crostini. Each is enough to top 30. Prepare the blinis according to the method for Home-Made Blinis with Salmon and Crème Fraîche and the crostini according to the method for Crostini With Parma Ham and Peppered Cream Cheese.
MOZZARELLA, PESTO, AND CHERRY TOMATO
6 heaped tbsp pesto
150g (51⁄2oz) mozzarella, broken into pieces
8 cherry tomatoes, quartered
Spoon a little pesto onto each blini or crostini, top with a piece of mozzarella and then a quartered tomato. You should have two quarters left over.
PARMA HAM, PEPPADEW PEPPER, AND CREAM CHEESE
8 tbsp cream cheese
10 slices Parma ham, each cut into three
6 Peppadew peppers, drained and each cut into five slices
Spread a little of the cream cheese onto each of the blinis or crostini, then arrange a swirl of Parma ham and a slice of pepper on top.
QUAIL’S EGG, HOLLANDAISE, AND ASPARAGUS
15 quail’s eggs
30 asparagus tips
salt and freshly ground black pepper
170ml jar hollandaise sauce
Put the quail’s eggs into a pan, cover with cold water, and bring to the boil. Boil for 3 minutes, then plunge into cold water. When cool, peel and cut in half. Cook the asparagus tips in boiling salted water for 2–3 minutes or until tender. Drain and refresh in cold water. Spoon a blob of hollandaise onto each blini or crostini, sit half a quail’s egg and an asparagus tip on top, then sprinkle with freshly ground black pepper. Serve cold or reheat in an oven preheated to 160˚C (140˚C fan/325˚F/Gas 3) for 10 minutes or until warmed through.
CRAB, CREAM CHEESE, AND CHILLI DIPPING SAUCE
170g can white crabmeat, drained
3 heaped tbsp cream cheese
3 tsp chilli dipping sauce
salt and freshly ground black pepper
Mix the ingredients together in a bowl, season with salt and freshly ground black pepper, then spoon onto the blinis or crostini.
TOPPINGS FOR BLINIS AND CROSTINI
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HUMMUS AND FETA TARTLETS
The addition of Parmesan cheese and pesto makes the pastry for these tarlet cases out of this world!
Makes 48
Special equipment 12-hole mini muffin tin; 5cm (2in) round pastry cutter
For the tartlet cases
175g (6oz) plain flour, plus a little extra to dust
75g (21⁄2oz) freshly grated Parmesan cheese
75g (21⁄2oz) cold butter, cubed
2 tbsp pesto
2 tbsp cold water
For the filling
200g tub hummus
4 small carrots, grated
juice of 1⁄2 lemon
salt and freshly ground black pepper
200g (7oz) feta cheese, crumbled
200g (7oz) mixed pitted olives, sliced in half
1. Preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). Meanwhile, put the flour, cheese, and butter into a food processor and whiz until the mixture resembles fine breadcrumbs. Add the pesto and water and whiz until the dough just comes together. Turn out on to a floured work surface and knead lightly into a ball. Roll out very thinly and then stamp out 48 rounds with a 5cm (2in) round cutter (don’t worry if you don’t get exactly 48). Use 12 of these to line the muffin tin.
2. Bake for 12–15 minutes or until golden brown. Turn out onto a wire rack to cool and bake the remaining tartlet cases in the same way.
3. When the tartlet cases are completely cold, spoon a little hummus into the base of each one. Mix the carrots and lemon juice together in a bowl and season with salt and freshly ground black pepper. Pile a little carrot on top of the hummus, then arrange some feta and half an olive on top. Serve cold.
IN THE AGA
Bake the tartlets on the grid shelf on the floor of the roasting oven for 10 minutes.
PREPARE AHEAD AND FREEZE
The tartlet cases can be made up to 10 days ahead and kept in the fridge. The tartlets can be filled up to 4 hours ahead. Freeze the empty tartlet cases for up to 2 months.
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FILLINGS FOR TARTLETS
Four excellent fillings for tartlets. Each recipe makes enough to fill 48 cases. Prepare the tartlets according to the recipe for Hummus and Feta Tartlets, but leave out the pesto.
RARE BEEF, BEETROOT, AND HORSERADISH
1⁄2 tbsp olive oil
225g (8oz) fillet steak
1 large cooked beetroot, coarsely grated
6 heaped tbsp creamed horseradish sauce
Heat the oil in a frying pan, add the steak, and fry for 3 minutes on each side or until cooked on the outside and rare on the inside. Leave to cool, then cut into 48 thin slices and arrange in the tartlet cases. Sprinkle with grated beetroot and a blob of horseradish sauce.
GOAT’S CHEESE AND MEDITERRANEAN VEGETABLES
2 medium courgettes, cut in half lengthways and thinly sliced
2 red peppers, halved, deseeded, and cut into tiny dice
olive oil, to roast
salt and freshly ground black pepper
100g (31⁄2oz) firm goat’s cheese, cut into cubes
Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Toss the courgettes and peppers with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 15 minutes or until golden and tender. Spoon into the tartlet cases and top with the goat’s cheese. Serve cold or reheat in an oven preheated to 160˚C (140˚C fan/325˚F/Gas 3) for 10 minutes or until warmed through.
DOLCELATTE, WATERCRESS, AND PEAR
70g packet watercress
450g (1lb) dolcelatte cheese, cut into 48 small cubes
1 ripe pear, peeled, cored, and cut into 48 small cubes
To serve cold, divide the watercress among the tartlets, then top with a cube of cheese and a cube of pear. To serve warm, top with the cheese and pear, then reheat in an oven preheated to 160˚C (140˚C fan/325˚F/Gas 3) for 10 minutes or until the cheese has melted. Add the watercress before serving.
PRAWN COCKTAIL WITH MANGO
350g (12oz) cooked prawns
8 tbsp mayonnaise
1 tbsp tomato ketchup
2 tsp creamed horseradish sauce
1 tbsp lemon juice
salt and freshly ground black pepper
1 small mango, halved, stoned, and the flesh cut into 48 cubes
Mix the prawns with the mayonnaise, ketchup, horseradish sauce, and lemon juice. Season with salt and fre
shly ground black pepper and spoon into the tartlet cases. Top each with a cube of mango.
FILLINGS FOR TARTLETS
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CHESTNUT, CRANBERRY, AND BRIE CHRISTMAS PARCELS
A festive, crisp, delicious canapé for any special party. With the taste of Christmas in each bite, we call them parcels or moneybags. Use frozen or vacuum-packed chestnuts.
Makes 24
1 tbsp olive oil
2 onions, chopped
125g chestnuts, finely chopped
salt and freshly ground black pepper
1 tbsp cranberry sauce
3 sheets filo pastry
100g butter, melted
100g firm brie, chopped into 24 small cubes
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6).
2. To make the filling, heat the oil in a frying pan. Add the onions and fry over a high heat for a few minutes. Cover, lower the heat, and cook for about 10 minutes until soft. Add the chestnuts, then increase the heat and fry for 2 minutes until toasted. Spoon into a bowl and leave to cool. Season with salt and freshly ground black pepper and add the cranberry sauce.
3. Cut the pastry into 24 x 10cm squares. Brush each square with melted butter. Put a small tablespoon of the filling into the centre of the square. Place one cube of cheese on top. Crunch the end to seal in the middle so it looks like a moneybag. Repeat with the remaining squares.
