Whet the craving with stilton hush puppies, anchovy crostinis and a pre-dessert of chocolate salami
You’ll probably have worked out that the grandiose feast is virtually a theatrical build-up.Festive drinks are followed by little teasers, a few cases pierces to whet the craving, but not too much: you need to leave room for the main deed. Cheeseboards are, for me, a thing of the past, if only for the fact that I can’t help but go back for more, so now I supplant the cheese with only a few rich snacks( you’ll tone butter features everywhere this week) to kick-start the party with only the privilege position of batch. This year, I’m making salty anchovy crostinis and the most indulgent hush puppies, and later, because even dessert needs a pre-dessert, a chocolate salami for the final, drastic close.
Anchovy, lime and chilli butter crostini( painted above)
This is a great little festive snack to hand around at a party, together with your favourite sparkling wine. The butter is quite rich, so two soldiers per person are more than enough.
Prep 15 min
Cook 10 min
Makes 12 , to serve 6
7 anchovy fillets , drained and approximately chopped
1 small garlic clove , peeled and approximately chopped
1/2 green chilli , seeds and pith removed, finely chopped
75 g unsalted butter , well-softened to room temperature
1 lime – zest finely grated, to get 11/2 tsp, and juiced, to get 1 tsp
3 slicings sourdough food , well toasted or grilled
Olive lubricant , for drizzling
1/2 tbsp parsley leaves , finely chopped, to serve
Put the first four parts into the small bowl of a food processor with the lime juice and a teaspoon of the zest. Blitz until smooth, scraping down the two sides of the container a few cases duration as “theres going”. Refrigerate if not employing straight away; you’ll need to bring it back up to room temperature when using.
Cut the toast into 12 6cm-long x 2cm-wide soldiers. Spread each soldier with about 10 g of the butter mingle, rain with a little oil and finish with the parsley, the remaining lime zest and some freshly ground black pepper.
Stilton hush puppies with maple butter
Read more: www.theguardian.com