Last Updated: 30/10/2015
Tags: Party Food Ideas
The party season will soon be upon us, and it will soon be time to air our robes and tucks for the long pre-Christmas season ahead – with the promise of endless bottles of fix and delicious appetizing delights. If you are looking for some new appetizer ideas to liven up your social events, here are two of our handpicked French recipes that your guests will just adore.
Cigarettes de Feuille de brick with tuna, cream and mustard
You will need:
1 tin of natural in water
3 stems of dill
200ml of full fat cream
1 dessert spoon of crème fraiche
12 round sheets of filo pastry
1 tsp French mustard – moutarde a l’ancienne
½ tsp of mixed pepper corns
Pour the cream into a bowl and place in the freezer for 10 minutes.
Melt the butter. Pre-heat your oven to 180c or gas mark 6. Brush the sheets of pastry with the melted butter using a brush. Form the pastry into cornets and place inside grease proof paper the same size as your cornets, they need to be approximately 9cm tall and place on a baking tray lined with grease proof paper – making sure that you do not leave any holes at the bottom. Place in the oven for 5-7 minutes, keeping a close eye on them to make sure they don’t burn.
Remove the leaves from the dill and add to a bowl with the tuna, lemon, crème fraiche and the crushed mixed pepper corns.
Take the cream out of the freezer, this should now be in the form of a Chantilly cream, light, cold and airy, then add the mustard.
Then fill a piping bag with the cream, squeeze some into the bottom of your cornets, then add the tuna mix and top with the cream. Garnish with some more dill and they are ready to eat, place in the fridge to conserve for later.
Cake pops – Boules de Noel and now for a chocolate treat…
These will look like white coated round lollypops when you have finished
You will need:
To form the interior of the lollypop:
454g of butter – this is for the chocolate
100g dark chocolate
For the lollypop coating:
150g white chocolate
Break the chocolate up into smaller chunks with the 50g of butter, and melt in a bain-marie, when this is completely melted leave to cool. Then place the butter into a mixer and add the cooled chocolate until it has formed into a pate type texture, form into 3cm diameter balls. Place in the fridge for around 30 minutes, until completely chilled.
In the meantime melt the white chocolate for coating your lollypops in a bain-marie. Take out the chilled chocolate balls, place on the end of the skewers and coat them with the white chocolate and sprinkle with the sugar flakes, if you want to add a bit of extra glitz you could add some gold sparkles instead. Leave to chill and then serve. You can place these in a pretty jar to serve.