Gruyere and Parmesan Allumettes
This recipe is courtesy of Mark Mitson and is an absolute winner to serve with drinks at Christmas or any time. I've never been keen on fiddly canapes, and these are so simple and easy, and absolutely never fail to please.
Makes about 80
|110g Gruyere, finely grated|
|25g freshly grated Parmesan|
|110g strong, white flour, sifted|
|75g unsalted butter, diced|
|a pinch of cayenne pepper|
|a little flour for rolling|
|a little beaten egg|
|Pre-heat the oven to 180°C, gas mark 4|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: Two baking sheets, lightly greased|
This recipe is from Delia's happy Christmas
First put the flour, Gruyere, butter and seasonings into a medium-sized bowl, then rub the ingredients together until the mixture starts to form fairly large clumps, then press the mixture against the side of the bowl to bring together.
Transfer the dough to a flour-dusted board and knead lightly, then roll it to an oblong 21 x 31cm.
Trim the edges to neaten them, then cut the dough into 2 pieces measuring 10 x 30cm. Brush the 2 oblongs of dough with beaten egg then sprinkle evenly with the Parmesan.
Now cut the dough into 'allumettes' 5mm x 10cm. Then use a pallete knife to lift them on to the greased baking sheets and spread them out a little.
(You can knead the trimmings back together to make a few more allumettes).
Bake them on the centre and lower shelves of the oven for about 15 minutes, swapping the baking sheets over about halfway through.
When they are cooked, transfer to a wire rack and store in an airtight tin.
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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.
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.
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