This post is self-indulgent

Nibbles
I don’t actually like the word ‘nibbles’. It sounds frightfully bourgeois. Nonetheless, it’s nice to have something to eat to accompany a martini, especially if it’s been a long day and you’re waiting for dinner. Here are some past examples.

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The root of all evil: carbs, fat and cheese flavouring, deep-fried.

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Langoustine with roe.

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Olives, of course.

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Nuts.

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You can’t go wrong with nuts.

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Even radishes.

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Grilled lobster for special occasions.

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This is some seared beef I made with a creamy sauce.

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More seared beef, with cucumber and a wasabi-yoghurt dressing.

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Crisps: more evil.

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Dad’s koi carp from the pond? No I’m just kidding. They’re practically my siblings.

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Grilled salmon skin with a sweet soy glaze.

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More olives, Nocellara this time.

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Bombay mix, peanuts and frozen blueberries.

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Wasabi peas.

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Mangoostine.

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It’s an unusual looking tropical fruit with sweet, white flesh.

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Look how cute they look.

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Croustades with lumpfish roe and dill.

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Sashimi with daikon relish and pickled ginger.

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Rolled spinach with miso and sesame sauce.

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Dry and desirable: like my character, but not like my liver.

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Pate and chives on oatcakes, with lots of olives.

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Japanese ‘izakaya’ styled spring onions.

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Whatever you serve, it should compliment the martini.

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But don’t get so drunk you forget about the real food cooking in the oven.

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5 thoughts on “This post is self-indulgent

  1. Pingback: The Maritime Martini | THE MARTINI DIARY

  2. Pingback: How to make a classic martini | THE MARTINI DIARY

  3. Pingback: Martinis and Seafood | THE MARTINI DIARY

  4. Pingback: The Vesper Martini | THE MARTINI DIARY

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