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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Dishoom could pack a punch: 3.5/5

‘Dishoom’ is a traditional Bollywood onomatopoeic word (like ‘Kapow!’) used to express the noise of someone getting punched or slapped in an old film or comic book.

In London, Dishoom is a Shoreditch eatery inspired by Mumbai cafe culture. It is easily identified by the queue outside its doors most evenings.

Once again, from a martini perspective this good bar/restaurant loses points for its simple failure to keep its gin and glasses in the freezer.

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Otherwise, however, it gets points for its evocative, eccentric decor, attentive service and excellent array of food. Martinis probably aren’t their priority, but if they wanted to hit the full 5/5 rating I would recommend that they focus on the temperature of the drink, whilst serving them with a small selection of some of their fantastic nibbles (such as their delicious battered okra). Maybe they could try out the Raitini as well.

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Recycled cardboard menus, vintage posters and some other quirky features made it an interesting experience to dine there. I would normally refuse to queue for half an hour to enter a restaurant but at Dishoom they serve you warm masala chai while you wait, which is a nice touch, especially in winter.

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The actual cocktail making was also very impressive. I locked eyes with a Sri Lankan inspired Arrack-based drink on the menu (the Toddy Tapper) and asked which brand of Arrack they were using. The barman didn’t know but got out the bottle for me to read the label. I didn’t recognise the brand either. It looked very modern, whereas most of the (many) bottles of Arrack I’ve drunk in my lifetime have had very old-fashioned labels.

Anyway, the barman set fire to some alcohol and fennel seeds in a glass to release the flavour before adding them to my drink. This was visually impressive as you can see from the above photograph taken by my friend. Of course, we also ordered a martini to try.

The food was tasty, the service good and fast (after the queueing at least) and the atmosphere was pleasant. I would definitely recommend giving it a try, but be sure to wear enough warm clothing to queue outside.