More martini snacks and canapes

I’m just going to leave this here…

  

What could be easier than olives and cheese-stuffed peppers that you picked up at the shops on the way home? I particularly like the colour contrast of these two. Oh and the taste.

You can’t go wrong with the lemony-buttery taste of Nocellara olive flesh, while the soft creamy cheese paired very indulgently with the sweet piccante crunch of the pepper.

  
This one was also a little bit last minute. I threw together some Bombay mix, prosciutto and olives when a friend popped round unexpectedly. The Bombay mix didn’t really go with the other two, but it’s definitely very nice on its own.

  

Here are some nuts, arranged mindlessly while I stared into space sipping my first drink of the night. Salted pistachio nuts are my favourite, although some nice big fat macadamia nuts would go well with a martini too.

  
Simple, easy, light, savoury, Twiglets are an underrated canapé snack. They are the flavour and texture opposite of the martini. Where a martini is cold, smooth, heady, citrusy and ever so slightly sweet, these are light, crunchy, salty and savoury. They don’t look particularly elegant but the flavour contrast really works. They’re a guaranteed winner for marmite fans.

  
This one is a bit more fancy. Asparagus skewers, blini with taramasalata, maki rolls, sigeumchi-namul, crisps, a martini and candles…

  
A simple but slightly more edgy snack, here are some wasabi peas with a simple classic.

  
Extremely simple, but very tasty, here is some lightly pickled baby beetroot. I’m sure we could create some kind of pink-coloured beetroot Gibson Martini, perhaps similar to the Beet Up Vesper Martini at the Mayor of Scaredy Cat Town bar in central London. 


Sea Aster is a seasonal coastal plant that flowers in the summer but is edible in the spring. Wash and eat raw or lightly boil for a minute or two. I got mine at a fish monger’s in Borough Market.


Mum bought these langoustines from Tobermory Main Street while I picked up the samphire on Oban pier on a trip back from London.


There’s a whole world of tapas-style ingredients and food types you could use. Above you can see chorizo, cold roast pork slices, feta cheese, olives, bread, houmous, oil  and duqqah.


You can turn the nibbles into your whole meal and really take your time with the martini. Above you can see crab open sandwiches, nuts, wood ear mushrooms, Korean-style spinach, roasted vegetables, seaweed, manchego cheese, Bombay mix, olives, bread, oil and houmous all to be slowly munched while you sip your cold gin.


Houmous is a relaxed martini accompaniment to have at home with informal company over a drink.


Here it is served with sliced pitta bread and a variety of mostly Mediterranean snacks.


My kind neighbour made me some lovely Middle Eastern sweets which I included in the meal.

The Arabic element of the food was especially good at soaking up some of the alcohol!


Dim sum was a surprisingly good – if slightly unconventional accompaniment.


Oysters are my favourite.


I also love creamy manchego cheese.


Finally though, the most classical martini snack will always remain the pitted green olive. If it’s all you have, you’ll be fine. And you won’t spoil your appetite for dinner.

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Hazelnut snacks

  
Hazelnuts have been consumed by humans for thousands of years.

I am currently on the Island of Mull in the Hebrides. On the nearby island of Colonsay evidence suggests that local residents were consuming large amounts of the nut in 7000BC.

The Hebrides can often feel very far from civilisation so the fact that people living here enjoyed this tasty snack several millennia before the Babylonian Empire existed blows my mind just a little bit.

Anyway, while we Hebrideans might have harvested the nut from our trees back then, the undisputed champion of hazelnut production today is Turkey, which produced 660,000 tonnes of the nut in 2012.

  
That weight equates to this massive vessel if it were fully loaded. The Seawise Giant is the largest man-made mobile object ever built by the way. That’s a lot of hazelnuts.

  
Anyway, enough of that. I’m craving a martini.

  
If you have some hazelnuts to spare and you fancy a tasty treat, put some in a heatproof dish.

  
Drizzle them in a little oil, sprinkle over some salt and maybe some pepper and/or herbs, then roast them in a pre-heated oven for about 10-15 minutes, depending on the heat. Essentially you want to toast them, not burn them. If they seem slightly soft when you remove them from the oven they will probably harden to a nice crunchy texture as they cool.

  
You could serve them like that as a snack. Once they’re cooler they make a luxurious, warm, salty, crunchy and slightly fatty accompaniment to an ice cold martini.

  

Alternatively, you could go one step further and make something from across the Mediterranean from Turkey: Egyptian Duqqah.

  
Grind it down, season it.

  
Then serve it with bread, good quality oil and maybe some balsamic vinegar.

Dip the bread in the oil then coat it in the duqqah with one hand while you sip your martini with the other.

This is simple and delicious. You can also mix the duqqah with other ingredients such as pepper, ground chickpeas and other ground nuts if you like.

Omnomnom!

Asparagus skewers to accompany a martini

  
This is dead easy.

  
Asparagus is tasty and a bit of a luxury so it naturally pairs well with a martini. I love its distinctive flavour, visual appeal and most of all, its satisfying fresh and crunchy texture.

  
My brother and I were having a martini before dinner, but after we had drunk the first one we really just wanted to have another one and postpone the food. Not to miss out on our nutrition (you can’t live on gin and olives…) I decided to take the vegetables we were going to eat and martini-fy them.

  

Inspired by this Izakaya-style spring onion recipe I cut each asparagus spear into three pieces and threaded them onto some bamboo skewers.

   
I added them to boiling water and cooked them for 4.5 minutes.

Meanwhile, melt a knob of butter in a frying pan with about half a tablespoon of soy sauce, half a tablespoon of balsamic vinegar and a pinch of pepper. You could also add a splash of mirin or sweet vermouth. 

  
I then removed the skewers from the water and shook them to discard any excess. I added them to the frying pan with the sauce and simmered them for about 30 seconds, tossing the skewers to coat them in the sauce.

  
Serve and pour over the excess sauce.

  
Reward yourself with another martini, which you can make while the asparagus is boiling and the butter is melting.

The French call the asparagus tips “points d’amour”. Apparently Madame de Pompadour was a fan.

 

She’s also at the top of my list of people I’d like to have a martini with so I hope she would approve of the recipe.
  
Humans have been consuming asparagus for thousands of years. 

Harvesting the plant has been depicted in ancient Egyptian hieroglyphs.

The Romans even had a phrase “quicker than you can prepare asparagus” which serves as a reminder of how rapidly you can create this dish.

  
It’s also been described as an aphrodisiac in the past.

I’m not sure about the science behind that one so I’d recommend sticking to oysters.

  
But let’s be honest, if you’re sharing a martini with your amour you might not need an aphrodisiac at all.

Even More Martini Snacks

Here is some more food to go with your martini. I like to go with things that are simple to make (or that you can make in advance), easy to eat and either carbohydrate or protein based, especially on the savoury side of things.

 
Let’s start with some simple pretzels. 

  

And move on to some sliced chorizo, here rolled and skewered to make ‘dragonfly’ type bites.

  

Or to keep it simple, just slice the chorizo and serve it with on its own or as I did here, with miniature oatcakes.
  
Here is some sliced, cold roast pork, left over from the previous night’s dinner. Leftovers can make some surprisingly appropriate accompaniments for martinis sometimes, even though they might not always look very glamorous. 

  

Slightly more indulgent, here are some pork gyoza (dumplings) served with chives and a soy/vinegar/mirin dipping sauce. You can make them yourself, buy them ready-prepared and steam them or you could even have them delivered as takeaway food (the author might have done that on this occasion).

 
Pickled gherkins, Bombay mix and Japanese rice snacks combine three completely different cuisines. They don’t go together spectacularly well but it doesn’t matter too much once you’re on martini number two. It’s also useful if ou have several guests with different preferences.

  
This is a very simple tapas-inspired appetiser of cheese and tomatoe purée roasted in the oven for a few minutes.

  
Even something as simple as sausages go nicely. I prefer gamier types of sausage to go with juniper-strong gins.

  
Here are some Pringles. Everyone likes them so just get over yourself. I also like the argument that Pringles are the only crisp manufacturers that don’t sell you lots of air in their packaging. 

  
More crisps, here served with a classic martini containing a Rosemary garnish.

  
Nachos. Go well with dips and pair nicely with a coriander martini.

 

Here is some beetroot and salmon ceviche with leche de tigre, Korean-style wilted spinach, tsukemono and green tea. I didn’t actually serve this dish with a martini but its constituent parts make good accompaniments.

You can see more about the Ceviche and Leche de Tigre and it’s possible combination with a martini here (this is a personal favourite of mine).

You can see my thoughts on green tea and martinis here.

My Korean spinach recipe is here.

And my tsukemono recipe is here.

  
If you don’t want to prepare anything, Bombay mix is a handy and traditional drink snack.

  
Here are some Nocellara olives served with a Japanese pickled ginger martini.

 
Here are some roasted soy beans and black bamboo charcoal peanuts.

  
Here are some peanuts, “pork floss” / Rousong (I didn’t know what it was at first either but it’s tasty) and my own carrot San Bai Zu.

 
Fish floss also exists but it won’t be to everyone’s taste. I thought it tasted like fish food but it goes quite nicely sprinkled over thick tofu slices in miso soup.

  
Otherwise, I prefer to keep it simple. Here are some salted pistachio nuts in their shells.

 
Sun-dried tomatoes and olives stuffed with anchovies.

  
I’ve previously mentioned that martinis go very well with seafood. Here are some locally caught mussels served in a cream and onion sauce in the garden.

  
Here are some scallops and prosciutto.

  

Let’s go back to mystery pork products. There is quite a lot of pork in this entry even though I don’t actually eat a lot of it. These are honey roasted pork pieces. Given the unknown ingredients they could even be kosher/halal, we just don’t know.

 
However, I must admit, they were quite tasty.

  
Here I served the pork with walnuts and olives.

   
It kept us going for at least one round of martinis.

  
Here is some of Mum’s homemade herb butter to be slathered on some tasty rare steaks.

 
I guess it’s less of a snack and more of a meal…

But it certainly went well with a martini.

  
Barbecue and steaks in general go very nicely with or immediately after a martini.

  
Bruschetta… Not my most artistic photo but it was tasty.


Here is some salmon carpaccio, with lemon juice, grated lemon and orange rind, herbs, capers and juniper berries. I evidently still need to work on my presentation but it tasted nice enough and nobody died.

  
If you prefer your salmon cooked with heat I marinated some in a little rice vinegar for 30 minutes then grilled it for 16 minutes on a high heat.
And I think that’s quite enough for one blog post…

Until the next one!

Egyptian Duqqah to accompany a martini

Ground nuts, herbs and spices served with bread and some good quality oil.  

 I was born in a town in Scotland called Alexandria. It subsequently says Alexandria as my place of birth in my passport, which in turn has led to some interesting questioning by customs and security personnel at various airports I’ve visited in the Middle East.

“Are you Egyptian?”

“I will be whatever you want me to be, so long as you let me past your security desk and into your beautiful country that I have not yet had the chance to see yet thank you.”

I’ve always been drawn to Egypt, old and new. It’s such a fascinating country and while it faces many troubles today I can’t help think that it has faced worse in the past and should therefore be able to cope in the long-run (Inshallah). Whether or not you’re a fan of President Abdel Fattah al-Sisi I wish him all the best luck in doing the right thing for the country.

Anyway, I digress. I am delighted to include Egypt in my blog with a contribution to the martini world.

  
Here is some Duqqah (دقة).

As a linguistic side note it is also spelt Dukka or Duqqa, although I have always preferred using the ta-marbutah ة and the correct transliteration of the letter ق – just to be absolutely clear!

However you spell it, the name comes from the Arabic verb ‘to pound’ and contains a coarsely ground selection of nuts (usually hazelnuts but also pistachios, almonds and cashews), sesame seeds and a selection of herbs and spices such as coriander seeds, chilli and/or cumin for example, although this can all be varied to taste.  

To eat it dip some bread into some good quality olive oil then dip it into the duqqah mixture to coat it.

For my recipe I lacked hazelnuts, so I made it as follows:

  • 8 pistachio nuts
  • 1 teaspoon black sesame seeds
  • 4 peanuts
  • Pinch of sunflower seeds
  • Pinch of flaked almonds
  • Pinch of cumin seeds
  • Pinch of sea salt
  • Smidgen of pepper
  • Pinch of chilli powder
  • Pinch of turmeric

  
I roughly ground it with a mortar and pestle (but not too much) then served it with pitta bread and a small dish of extra virgin olive oil.

  
This serves two people.

However you can alter the quantities and the ingredients to suit your taste. The varieties are as numerous as Cairo traffic violations. You can even buy it in some supermarkets.

  
And if you were wondering about martinis… the answer is “yes”.

Of course it will go with a martini. However, by eating it, somewhat messily, with ones hands and oily bread, this isn’t perhaps the most elegant martini accompaniment. Save it for when you’re having a drink with more intimate company, not a first martini date. Don’t be deterred though, it’s tasty and interesting with a bit of bite.