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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The Filthy Martini

Gird your loins and lock up your daughters – and sons, for that matter.

  

Martinis cause a lot of confusion. There are many myths out there over things like how to prepare them, how to drink them, who said what about them and where they originally come from.

 
Of course, a drink that contains 6 units of alcohol was always likely to foment disarray, but hopefully this blog is helping cut through the fog. And oh haven’t there been some foggy days putting it together (all that painstaking ‘research’ etc). 

Anyway, the filthy martini seems to cause quite a lot of confusion on its own, with many people, including those at well-known gin brands mistakenly believing it to be a dirty martini with extra olive juice.

 
This is incorrect.

In fact, the filthy martini is the creation of the above, humble caperberry.

Another delectable gift from Fragata, these berries are the matured form of capers (caper buds), endemic to many parts of the world with a Mediterranean or semi-arid climate. They are often pickled and regularly served with seafood or in salads. The pickled caper bud is a well-known constituent of tartare sauce.

The caperberry is juicer but still delightfully tart and was even once thought to have been an aphrodisiac (please see asparagus and oysters).

The berries are frequently pickled in brine for consumption in countries where they don’t grow naturally (such as in Northern Europe), which allows us to create this martini variation. The pickling process also seems to bring out a savoury mustard-like aroma in the berries which cuts in very well to the clean juniper of a classic martini.

I also love their texture, firm and fleshy on the outside, with satisfying crunchy seeds inside that pop, almost like a vegetarian form of Japanese tobiko (flying fish roe).

  

Anyway, here’s how to make the drink:

  • Take a strip of lemon peel and squeeze and rub it into a chilled martini glass to transfer the lemon oil.
  • Add caperberry brine to taste (usually between 2-6tsp).
  • Add vermouth to taste (usually between 2tsp to 30ml depending on your preferences and the size of your glass).
  • Top up with gin/vodka (usually around 90-130ml depending on the size of your glass).
  • Stir with the lemon peel (which you can then discard).
  • Drop a single caperberry into the drink.
  • Serve.

  

 
I would recommend serving more caperberries on the side, potentially with some other nibbles as well if you’re particularly hungry.

  
This martini works particularly well as an aperitif before some good seafood, particularly any kind of fish served fried in batter, from cod to calamari.

Enjoy.

  
#FILTH!

The Fiery Ginger Martini

   
Serving a cocktail in a martini glass and adding a -tini suffix to the end of its name does not make it a martini.

   
A real martini should contain a small amount of vermouth and a large amount of gin or vodka. If you start messing around with this too much you no longer have the genuine article.

   
Acceptable variations include the dirty martini, served with olive brine, or the Gibson martini, served with pickled onion instead of lemon or olive. These are very simple alterations to the classic. 

 

The above Rosemary Martini uses no syrups or fruit juice. It is the same alcoholic strength as a classic martini but with a sublime taste and aroma of a rosemary herbaceous border. It’s a little bit more fancy than a classic but I still consider it essentially a martini.

  

I sometimes blog about certain cocktails if they have become accepted into popular martini culture as having a -tini suffix (the Appletini perhaps, the above Espresso Martini or the Breakfast Martini for example).

   
Otherwise though, I like variations to the classic martini which involve only the tiniest, most subtle alterations. Above, the humble caperberry can turn a classic martini into a full blown filthy martini.

  
With this simplistic philosophy in mind, I wanted to make a martini very close to a classic, but which incorporated the sharp and fresh essence of ginger. I subsequently tried scouring the Internet for existent recipes.

  

Indeed, a ginger martini recipe already exists (it’s referred to as the ‘zen-tini’) but I was disappointed to find that it involved quite a lot of preparation, it was far to complicated, and the finished product, using syrup, wasn’t nearly as strong as a classic martini.

  

Such fuss is hardly my idea of ‘zen’.

  

So I had a think, and decided to put together my own recipe.

After much thought, I came up with something very simple, even comparable to a dirty martini.

The crucial difference is that instead of olive brine it’s made with the juice of freshly grated ginger.

  
Grate a thumb-sized piece of ginger then squeeze the pulp to release the liquid.

   
Take a teaspoon of the juice and pour it into a chilled martini glass.
Add vermouth to taste then top up with chilled gin/vodka and stir.

  
Garnish with a slice of ginger with a small wedge cut out so that it slips over the glass.

Serve.

  
The drink is as strong as a normal martini, but with an added fiery kick of spice and warmth. It’s very good in winter.

  
You can also garnish the drink with a slice of Japanese pickled ginger, which looks very delicate and is a little easier on the palate than a raw ginger slice. If you like the taste you might like my Japanese pickled ginger martini.

  
I’m trying to think up a name for the raw ginger martini. The hot and fiery martini comes to mind.

Perhaps I could name it in honour of Jamaica, the residence of martini fan Ian Fleming and a great producer of fiery ginger goodness. The MontegoBayTini perhaps?

  
I wanted to name it after the distinctive and deadly Jamaican Bond girl Grace Jones but sadly a cocktail has already been named in her honour (one of the most expensive in the world no less…).

  
Someone also suggested that the raw ginger garnish looked a little bit like…

  
…one of Russell Tovey’s ears so I could also name it after him. 

More predictably though, it could also be named after all manner of famous gingers: the Prince Harry martini perhaps, or the Julianne Mooretini.

All suggestions in the comments below will be gratefully received.

Drink for Victory! Canapés made from leftover food

Yes, I hate waste, and so should you.


Winston Churchill would hopefully approve of these snacks to accompany a martini, and so would the war office.


It’s basically a dead easy way to turn leftovers into a tasty snack.


You will need some Bamboo skewers


And some cold leftovers, maybe from a roast dinner you made the day before. Essentially you can use pretty much anything that can be safely reheated. Potatoes are ideal. I’ve also used some mushrooms in this instance.

Slice up the goods into bite-sized pieces.

Remember that in many East Asian cuisines, particularly Japanese, a lot of attention goes into preparing food that is already bite-sized, so that the diner can eat one-handed and/or using chopsticks without having to cut things up on their own plate.

This is particularly useful for martini drinking because you will need your other hand free to hold on to your glass.

When you’re ready, thread the pieces onto the skewers.


Add some sort of glaze or flavouring.


Here I used an ancient soy glaze, also referred to in culinary circles as marmite. You can purchase it in specialist food shops such as Asda, Lidl. Vegemite or Bovril can also be used.

In fact, you could pretty much use anything here. Plum sauce, barbecue sauce, honey with salt and pepper, Umami Paste etc etc

Put the skewers in a pan and roast them on a high heat for about 20 minutes, or until fully heated and hopefully crunchy.


Serve with a martini and make Churchill proud! You’ve also done that little bit extra for sustainability.

In addition, I even tried making a tapas-inspired equivalent. The above consists of some of the skewers plus some other bits and pieces I found in the fridge, re-hashed into something new.

I took cold leftover chicken, mixed it with yogurt, mustard, lemon zest, a splash of vinegar, salt and pepper and spread it over bread. I even… oh my god this sounds horrendous… spread leftover cold vegetarian lasagne over bread. I then toasted both of these things and Lo! they were not terrible. I served it with a potato and lettuce salad and the whole thing actually fed three people as a full dinner and nobody died or complained. One doesn’t like to blow one’s own trumpet but Mum said they were nice.

So there you go. Enjoy Winston!

Korean spinach – Sigeumchi-namul

Annyeonghaseyo.

  

This is a really tasty, easy and even healthy vegetarian dish that you can serve as a vegetable side, a starter or, most importantly of all, as an appetiser to accompany a martini (obviously).

I first ate this delicious dish in Koreatown, Manhattan. Of all the wondrous and unusual dishes I gluttonously consumed that night (my favourite being a gigantic simmered squid, still sizzling in savoury sauce with brown sugar lightly caramelising on top) this spinach starter is the easiest to put together, but with all things simple, it’s often easy to get it wrong.

I have made the following recipe to my own personal taste preferences so you might want to alter it to add more or less garlic, chilli, soy sauce or oil depending on what you like, but you don’t want to drown it, you don’t want it too oily and you don’t want the garlic overpowering the earthy taste of the spinach either. 

Also if a Korean ajumma tells you to make the recipe a different way, just do what she says.

Otherwise, you will need the following ingredients per person:

  • 200g fresh spinach leaves (around 7oz)
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • A clove of garlic

(Simply multiply the above for the number of people you are preparing for).

  
Prepare the garlic first by peeling the number of cloves you want to use.

Here’s a tip: take the cloves you need and put them in the microwave on full heat for 2 seconds. No more! 

 

You’re not cooking the garlic in the microwave, you’re simply loosening the hard peel from the flesh. If you slice off the end now, you will find it much easier to peel.
Thinly slice then chop the garlic into fine pieces.


Here’s another tip: to wash off the garlic smell simply hang your hand loosely under a running tap of cold water so that the water runs down your fingertips and off the ends. Hold it there for about 20 seconds or so. This seems to wash off the garlic. It’s particularly effective if you have a stainless steel sink that you can rub your fingers on as well. 

Bring water to the boil in a large pan. Add the spinach and blanch for about 20-30 seconds.

It should turn a bright green. The volume of the spinach will also reduce significantly. If you are making this for a lot of people you might need to cook the spinach in batches.

When cooked, transfer immediately to a sieve and run under cold water to cool it thoroughly.

Leave it to drain.  

While the spinach is draining, mix the sauce by combining the garlic, soy sauce and sesame oil. 
Gently squeeze the spinach to remove excess water then transfer it to a chopping board and cut it up.
Transfer it to a large bowl (or you could reuse the pot that you cooked the spinach in if you’ve wiped it dry).

  
Add the sauce and mix it into the spinach (you can do this by hand but I used a teaspoon).

You can either serve it immediately or put it in the fridge to serve chilled later.

When serving, sprinkle sesame seeds on top. It is also common to add sliced spring onion as a garnish on top as well.

If you want to bulk it up with some nutritious umami I sometimes put a handful of dried wakame seaweed into a glass of water to soak for 5-10 minutes while making this dish. When you are about to chop up the spinach drain the seaweed and squeeze out the excess moisture and add it to the spinach to be chopped up with it.

If you want to be über nutritious lightly grind the sesame seeds in a mortar and pestle before sprinkling them over. If they are slightly broken it makes them more digestible and allows your body to absorb more of their nutrients.


Obviously don’t forget to pour yourself a martini (or some soju) when you serve this. Make sure you pour a large measure for any long suffering ajummas in your company as well. They deserve it!

 환호!