Parma Ham, Pecorino and Rosemary Crisps
This recipe would be perfect for serving something home-made with pre-dinner drinks, and you can ring the changes with the type of cheese you use.
Unfortunately since this recipe was written it has become increasingly difficult to find Feuilles de Brick pastry. We have sourced two online suppliers, but both have a high minimum order, however if you need a large number for a party it may be worth while. Feuilles de Brick pastry is also used in Delia's recipe for Christmas Cracker Puddings with Mascarpone Rum Cream.
French Click - online only. Chantenroy - online and from their shop in Wimbledon
|1 sheet feuille de brick (see intro)|
|1 x 90g pack sliced Parma Ham|
|75g grated Pecorino|
|1 tablespoon fresh, chopped rosemary|
|freshly milled black pepper|
|Pre-heat the oven to 180°C, gas mark 4|
|Need help with conversions?|
|Equipment: A large baking tray, lightly greased|
This recipe is from Delia's Happy Christmas
Begin by laying the sheet of pastry on a clean chopping board, the cover is loosely with Parma ham, leaving about 1cm of the lacy edge all round.
Sprinkle the pecorino and rosemary as evenly as possible over the ham, and finish off with some freshly milled black pepper.
Now take a very sharp knife and cut into 12 evenly sized wedges and arrange these on the baking tray.
Bake on the centre shelf for 12-15 minutes or until they are crisp and golden. Transfer them to a wire rack to cook and become very crisp.
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Potato wedges are a good way of maximising the fibre and nutritious elements of a potato but can be bland. These wedges are anything but - melted cheese and spring onions make them special enough for a buffet.
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So, so easy to make, these lovely cheese straws are made with ready-rolled puff pastry, which means you can rustle up a batch in no time at all. Great with drinks or at parties...
This recipe was kindly given to me by the Head Pastry Chef, Mark Mitson, at The Blakeney Hotel in Norfolk, where they are served in the bar with drinks, but only if you get there early enough, because they disappear in a flash.
These are so moreish that I don't think your guests could possibly survive on just one. They are simple to make and freeze superbly once cooked, provided you defrost and re-heat them in a hot oven for about 4 minutes before serving.
These make delicious party snacks and go well with chutney recipes. They can be frozen before cooking and then glazed and cooked from frozen for about 30-35 minutes.
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