Delicious Snacks for Weekend Nibbles
I love to serve these snacks together, as they make a great trio to have with freshly baked bread, and you’re guaranteed that there’s something there for everyone. Fabulous with pre dinner drinks or as a starter…. or as Saturday night stay-in-movie-night nibbles.
Only the pate needs to be made the day before, as it needs to refrigerate overnight.
Use a combination of green and black olives, whole and not pitted.
Splash some olive oil in a baking dish and add the olives.
Finely slice 2 cloves of garlic and a red chilli. Sprinkle over the olives.
Add rosemary for fragrance and flavour; either little branches or pick off the leaves.
Heat gently until warmed, not hot. Serve immediately.
Hommus with Dukka & Olive Oil
You can make the hommus or just grab a store bought one as I do.
Spread on a plate. Sprinkle a good quality spicy dukka on top of the hommus. Then swirl some olive oil around the plate and rosemary to garnish.
This is equally as good with fresh bread or crunchy crackers, or try these pita bread wedges with garlic and parmesan.
Pita Bread Wedges
Cut pita bread rounds into wedges by cutting in half, then half again, then each piece into 3 wedges.
Melt about 2 tblsp of butter. Crush 2 cloves of garlic into the melted butter and mix.
Use a pastry brush to brush the butter/garlic onto the pita wedges.
Place wedges onto a baking tray.
Sprinkle grated parmesan over the buttery wedges. Season with pepper.
Cook under a grill until golden and crunchy. Serve warm.
These wedges store well in an air tight container for up to 3-4 days.
Also fabulous with guacamole!
Chicken Liver & Pistachio Pate
2 rashers of streaky bacon, finely chopped
700 g (1 1/2 lb) of chicken livers trimmed & roughly chopped
1-2 cloves of garlic, peeled & chopped
large pinch of ground allspice
125 g (4 oz) flat mushrooms, finely chopped
1 onion, peeled & finely chopped
butter for cooking
200 g (7 oz) low fat soft cheese
30 ml (2 tbsp) double cream
40 g (1 1/2 oz) chopped pistachios
45 ml (3 tbsp) chopped fresh herbs – parsley, chives and thyme
salt & pepper
Put bacon in heavy based frying pan and heat until fat runs.
Add about 50 g (2 oz) of butter to the pan and heat until melted, then add chicken livers, garlic and allspice.
Cook briskly over high heat until livers are browned on the outside but still pink in the middle. Remove all from the pan with a slotted spoon and set aside.
Add onion and mushrooms to the pan and cook until onion is soft.
Transfer chicken livers and bacon to a blender or food processor. Add onion and mushrooms, pan juices, soft cheese, double cream and blitz until smooth.
Place in a bowl and mix in pistachios and herbs. Season.
Spoon into small ramekin dishes and smooth over the top.
Place cling film over each ramekin and refrigerate overnight.
Serve with fresh bread, bread-stick, water crackers or toast.
Pate keeps in the refrigerator for up to a week.