What better to pair with a gorgeous, glamorous Martini than some delicious canapés inspired by ultimate Martini lover, James Bond? We’ll temporarily forgive him his penchant for the shaken, vodka (i.e. wrong) version if you forgive us the following terrible/wonderful puns.
The World is not Un Oeuf
These devilled eggs are super easy to make and totally yummy – and using quail’s eggs makes them perfectly bite-sized.
Makes 12 canapés
6 quail’s eggs
1½ tbsp sour cream
½ tsp Dijon mustard
Smoked paprika, to taste
Salt and black pepper, to taste
Dill sprigs, to garnish
1. Fill and pan with cold water and gently lower in the eggs. Cover with a lid and bring to a boil.
2. Once boiling, remove from the heat and leave the eggs in the hot water for 2 minutes. Drain and cool the eggs under cold running water, then peel them.
3. Cut each egg in half lengthways. Carefully scoop out the yolks put them in a bowl, putting the emptied whites to one side.
4. Mix the sour cream, mustard, paprika, salt and pepper with the egg yolks. Stir until well combined then gently spoon the mixture back into the hollowed egg whites.
5 Sprinkle with a paprika and dill, and serve immediately.
Quantum of Scallops
These scallop lollipops are a really fun way to impress party guests – or just yourself!
Makes 10 canapés
1 lemon, zested
small bunch of chives, chopped
12 slices pancetta or smoked bacon
You’ll also need 12 little skewers. If using wooden ones, soak in water for 20 mins before use.
1. Put the scallops in a bowl and coat with the lemon zest and chives for at least an hour.
2. Once marinated, dust off any excess chives and zest and roll each scallop in a slice of pancetta, skewering to create a sort of lollipop.
3. Heat a splash of oil in a frying pan on a high heat. Sear the scallops on the pancetta-covered sides until well crisped. Flip the scallops onto one of their exposed sides for 30 seconds. Flip to cook on the other exposed side and add the butter to the pan.
5. Baste the scallops in the butter until cooked - no longer than 4-5 minutes. You’ll know they’re done when you prod them and they give a little resistance, if they are still soft keep cooking!
6. Once cooked, drain on parchment paper, season and serve immediately.
Diamonds are Bruschetta
8 thinly cut slices ciabatta (about 20g each)
1 clove garlic, chopped
250g baby plum tomatoes, cut into quarters
½ small red onion, peeled and finely diced
A small handful of mint leaves, finely shredded
Extra virgin olive oil, to serve
1. Using a zester or fine grater, remove the zest from the orange and put aside. Put the orange in a bowl and pour over just enough boiling water to cover. Leave for five minutes then drain thoroughly.
2. Remove the orange skin and pith with a sharp knife and throw it away. Segment the orange and chop into one centimetre cubes.
3. Mix with the orange cubes, zest, tomatoes, mint and olive oil until well combined. Season to taste. And set aside.
3. Preheat the grill or griddle pan. Toast the ciabatta on both sides until golden and slightly charred. Remove from the grill and keep warm.
4. Mix the garlic and butter together thoroughly, then spread over the ciabatta slices. Spoon tomato mix on top. Drizzle over a little olive oil and serve immediately. The tomato mixture will keep in the fridge for up to 24 hours, but always serve it at room temperature.