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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More snacks and nibbles to accompany martinis

Here is another selection of savoury snacks I’ve recently served and eaten with martinis.

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Roasted and salted soy beans.

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Prawns on lettuce with Peking duck sauce and fried spicy broad beans.

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You can get a lot of good stuff in IKEA.

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Fish roe goes well in Swedish croustades.

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Here are some of the filled croustades, as well as some Japanese nuts and seaweed snacks.

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Here are some more croustades with a smidgen of Sås senap and dill (a type of sweet Swedish mustard) topped up with Tångkorn (a salty seaweed extract) with a fleck of lemon peel to garnish.

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I like to keep a selection of things like peanuts, pistachio nuts, Bombay mix etc just in case you need an emergency martini (it happens).

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A simple favourite: Bombay mix and olives stuffed with anchovies.

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MUM’S ROAST BEEF!

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Sushi.

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Sage leaves fried in butter with garlic and walnuts (see here for the recipe).

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Steak. After you cook it, let it rest for about 5 minutes then slice it thinly.

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Scrumptious pieces of grilled Parma ham.

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Olives and squid.

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Elk and pork sausage.


Fried salmon skin.

Fried sage leaves again, but this time with no additions of garlic or nuts.

Ceviche.

Pistachio nuts.

 And finally, happiness is finding an olive (or three) at the bottom of your martini when you’re hungry, said a very wise man.

The Frukostini (the Swedish breakfast martini)

The classic martini will always be my favourite, but of the non-classics, I think this is definitely one of the tastiest (even if it looks slightly alarming).

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The breakfast martini was invented by Salvatore Calabrese in the Lanesborough hotel in London. It involves gin, marmalade, lemon juice and Cointreau or Triple Sec. However, I’ve had some lingonberry jam in my fridge from my last Ikea trip which I thought might make a nice substitute for the marmalade. My imagination went from there.
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I muddled two teaspoons of jam with a laaaaaarge measure of gin (let’s say 3-4 measures). I then poured it into a frozen martini glass and topped up with some wild berry Swedish Rekorderlig cider.

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I dubbed this concoction of Swedish jam, British gin and Swedish cider the Swedish breakfast martini, or… more aptly, the Frukostini (frukost is the Swedish word for breakfast).

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To garnish, I made some toast, cut out a triangle, made a small slit with a knife, and spread on some of the jam.

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And then I drank it. And it was good.

Of course, it doesn’t need to be breakfast time when you drink these…

It reminds me just a little bit of Lucille Bluth from Arrested Development.

“Get me a vodka rocks.”
“Mom, it’s breakfast.”
“And a piece of toast.”

My favourite Arrested Development character.

https://www.drinkaware.co.uk

Skål!