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Blog posts by Rosanna ETC

Beer-Battered Egyptian Peas With Spicy Harissa Chorizo Dip

· 9 Comments

Beer-battered Egyptian peas with a spicy harissa chorizo dip that make the best sharing snack - crunchy, moreish and with a hint of heat!

In this Egyptian pea recipe, we coat cooked Egyptian peas in tempura batter made with beer and deep-fry them in small clusters in a free form shape to create these wonderfully sculptural and unusual looking crispy snacks. Served hot alongside a cool and refreshing yet delicately spiced yoghurt harissa dip topped with crumbled crispy chorizo - this is one of my favourite recipes for a snack or appetizer to share with friends. But be warned, it will disappear fast so make a lot!

The chorizo dip made with yoghurt is a refreshing contrast to the tempura beer batter that provides the essential acidity to cut through the richness. Harissa paste is mixed with yoghurt and topped with crumbled pieces of crispy chorizo sausage, ready to be scooped up and enjoyed.

A plate of beer battered Egyptian peas with a second bowl of harissa dip with crumbled chorizo sausage on top.

The inspiration for this crunchy appetizer recipe came to me after I made Popcorn Calamari and had leftover Tempura mix, and I always have chickpeas in my pantry as I love hummus so much so I decided to make something with it all. Harissa is a favourite flavour of mine, it's an aromatic chilli paste that also hails from the Middle East so in terms of a flavour profile it matches this dish perfectly.

Tempura batter is flavourless and only brings texture to the party so I like to make tempura with beer to give a bit more depth to the Egyptian peas, which also have a mild flavour.

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Are Egyptian Peas, Chickpeas and Garbanzo beans the same thing?

Yes! In the UK, we call Egyptian peas chickpeas, and the name garbanzo is derived from the Spanish word for chickpea. They are one of the earliest legumes to be cultivated and originated in the Middle East. There are many different varieties of Egyptian pea grown and eaten around the world, and they are enjoyed hot or cold, in stews, salads, falafels and even ground into flour, known as gram.

Ingredients

Beer battered Egyptian Peas are easy to make and require only a few ingredients. But as with any deep-fried recipe, get everything ready and prepared ahead of time as once those battered beans drop into the hot oil, they'll be ready fast!

A cluster of battered and deep-fried Egyptian peas on a plate next to a bowl of harissa and chorizo dip.
  • Cooked Egyptian peas (or Chickpeas/Garbanzo beans)
  • Tempura batter mix
  • Beer - this needs to be ice cold
  • Cooking oil suitable for deep frying (such as corn oil, rapeseed oil, vegetable oil, sunflower oil)
  • Plain yoghurt
  • Harissa paste
  • Chorizo sausage
  • Salt and pepper

See the recipe card for quantities.

Instructions

First, drain your Egyptian peas in a sieve and then ensure they are completely dry by putting them on a plate lined with kitchen paper to soak up any excess water. If there is water on them before you batter and deep fry then the fat will spit and it can be dangerous, so this is an important step.

Make your yoghurt, harissa and chorizo dip by mixing the harissa paste with the yoghurt and seasoning with salt and pepper to taste.

Peel the skin off the chorizo sausage and break it into small pieces. Pan fry in a little cooking oil until crispy, then leave to cool on some kitchen paper to soak up the excess fat.

Using a kitchen knife, chop the crispy chorizo pieces into a fine crumb, and scatter on top of the harissa yoghurt dip.

A bowl of harissa yoghurt topped with crumbled chorizo sausage.

Measure out the ice-cold beer and tempura batter mix, and combine them together in a mixing bowl. Don't overwork it, as this can compromise the gluten structure and result in less than crispy tempura.

Egyptian peas in wet tempura batter ready to be deep fried.

Heat a saucepan with the oil for deep frying and use a thermometer to check the temperature.

Monitor the temperature of the oil until it reaches between 160 degrees Celsius and 180 degrees Celsius (or 320 degrees Fahrenheit and 350 degrees Fahrenheit).

Carefully, using either a tablespoon or your fingers, scoop up 5-8 Egyptian peas and pour/drip them quickly into the hot oil so that they deep fry in a cluster. Depending on the size of your saucepan, you can deep fry 3 or 4 clusters at a time. They will not take long, 1-2 minutes each until a pale golden brown.

Using a slotted spoon, remove the beer-battered Egyptian peas from the hot oil to a plate covered in kitchen paper to soak up excess oil.

Once all of your deep-fried Egyptian peas are done, serve them on a large platter with the spicy harissa chorizo dip and enjoy!

a plate of tempura battered Egyptian Peas with a bowl of harissa and chorizo dip.

Hint: The beer needs to be ice cold, so keep it in the fridge and then ten minutes before you make the tempura batter, transfer it to the freezer to chill it down even more.

Wine pairing for harissa

Try serving the Middle Eastern flavour of harissa with Lebanese white wine. Pairing a dish with a wine from the same region of the world is always a good tactic and we need a wine that stands up to the strongest flavours in this beer-battered Egyptian pea recipe. Grapes grown in Lebanon include Sauvignon Blanc, Viognier and Muscat along with native varietals like Obaideh and Merweh.

Substitutions and variations

Here are a few ways you can adapt this beer-battered Egyptian peas recipe with harissa chorizo dip to suit you.

  • Beans - try this recipe with other types of beans like Kidney beans, Borlotti beans or Broad beans.
  • Spice - add more harissa paste, or add additional chilli flakes to the dip.
  • Vegan - use coconut yoghurt and skip the chorizo.
  • Alcohol-free - use sparkling water instead of beer

Love beans? Try this refreshing broad bean dip that is perfect in the summertime. Ever struggle with knowing what's in season? Subscribers to the Rosanna ETC mailing list get a free PDF guide on when to get the best fresh meat, fish, fruit and vegetables.

Equipment

Using a deep fat fryer makes this recipe easier as you can set the temperature and away you go. But for those of us that don't have one, use a deep and high sided saucepan. It doesn't need to be that big, and in fact, a smaller saucepan is ideal as you can get more depth to the oil. Ideally, you'll have at least 3 inches of oil to deep fry in.

What to do with leftover oil after deep frying

Once you have finished deep-frying, turn off the heat and allow the oil to cool completely. Then strain it using a fine-mesh sieve to remove any pieces of batter that remain. Keep it in a clean and airtight container or bottle and you can reuse it! It's best to keep oil used for savoury deep frying for savoury dishes and sweet for sweet as the oil will take on the flavour of what you are cooking to some extent. Do not pour leftover oil down the sink - check online for local services that will recycle it.

Storage

Store leftover beer-battered Egyptian peas in an airtight container and eat within 2-3 days. To retain their crunch, keep them away from moisture. Store leftover harissa yoghurt dip and crumbled chorizo in the fridge and consume within 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

When dropping the battered chickpeas into the hot oil, try not to drop them in a ball or clump. Take some in your fingers and drop them in carefully in as much of a single line as possible to achieve a longer shape. Play around with it a bit and have fun with what shapes you can create!

a plate of beer battered Egyptian Peas with a bowl of harissa and chorizo dip.

Beer Battered Egyptian Peas With Spicy Harissa Chorizo Dip

Rosanna Stevens
Egyptian peas in crunchy tempura beer batter served with a refreshing yet spicy yoghurt harissa dip and crispy crumbled chorizo.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 6 people
Calories 306 kcal

Equipment

  • 1 Frying pan
  • 1 Saucepan
  • 1 thermometer

Ingredients
 
 

  • 240 grams Egyptian peas Chickpeas/Garbanzo beans
  • 128 grams Tempura batter mix
  • 180 ml Beer
  • 3 tablespoon Harissa paste
  • 100 grams chorizo sausage
  • 350 grams plain yoghurt
  • 400 ml vegetable oil

Instructions
 

  • First, drain your Egyptian peas in a sieve and then ensure they are completely dry by putting them on a plate lined with kitchen paper to soak up any excess water.
  • Make your yoghurt, harissa and chorizo dip by mixing the harissa paste with the yoghurt and seasoning with salt and pepper to taste. 
  • Peel the skin off the chorizo sausage and break it into small pieces. Pan fry in a little cooking oil until crispy, then leave to cool on some kitchen paper to soak up the excess fat. 
  • Using a kitchen knife, chop the crispy chorizo pieces into a fine crumb, and scatter on top of the harissa yoghurt dip. 
    A bowl of harissa yoghurt topped with crumbled chorizo sausage.
  • Measure out the ice-cold beer and tempura batter mix, and combine them together in a mixing bowl. Don't overwork it, as this can compromise the gluten structure and result in less than crispy tempura.
    Egyptian peas in wet tempura batter ready to be deep fried.
  • Heat a saucepan with the oil for deep frying and use a thermometer to check the temperature. 
  • Monitor the temperature of the oil until it reaches between 160 degrees Celsius and 180 degrees Celsius (or 320 degrees Fahrenheit and 350 degrees Fahrenheit). 
  • Carefully, using either a tablespoon or your fingers, scoop up 5-10 Egyptian peas and drip them quickly into the hot oil so that they deep fry in a cluster. Depending on the size of your saucepan, you can deep fry 3 or 4 clusters at a time. They will not take long, 1-2 minutes each until they are a pale golden brown. 
  • Using a slotted spoon, remove the beer-battered Egyptian peas from the hot oil to a plate covered in kitchen paper to soak up excess oil. 
  • Once all of your deep-fried Egyptian peas are done, serve them on a large platter with the spicy harissa chorizo dip and enjoy! 

Nutrition

Calories: 306kcalCarbohydrates: 28gProtein: 7gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 19mgSodium: 538mgPotassium: 184mgFiber: 2gSugar: 4gVitamin A: 199IUVitamin C: 5mgCalcium: 91mgIron: 1mg
Keyword beer battered Egyptian peas, chorizo dip, harissa yoghurt
Tried this recipe?Let us know how it was!

Deep-frying food safely

  • Use an oil with a high smoke point like corn oil, sunflower oil or rapeseed oil.
  • Measure the temperature of the oil with a thermometer to ensure you are in the right range.
  • Do not leave the oil unattended whilst heating it or deep frying.
  • Use a slotted spoon to remove food from the hot oil.

Homemade Habanero Pineapple Hot Sauce

· 12 Comments

Habanero pineapple hot sauce that gives you spicy, sweet and savoury all in one bite! This spicy pineapple hot sauce is a favourite of mine and goes with pretty much anything.

Spicy flavours and tropical fruits go together perfectly, and this pineapple hot sauce is stuffed full of fresh ingredients so really packs a nutritional punch too. I love a fruity hot sauce, the pineapple tames the heat of the chilli pepper and works so well with savoury flavours, that's why I think this is the best homemade hot sauce recipe to make yourself.

small bowl of pineapple hot sauce next to habanero chillis and coriander on a wooden serving board.

How spicy are Habanero chilli peppers?

Habanero chillis measure a hefty 100,000 to 350,000 heat units on the Scoville scale so they do pack a punch compared to the jalapeno which measures only 2500 to 8000. The Habanero was once in the Guinness World Records as the world's hottest chilli (in the year 1999) but it's since been displaced and the title now goes to the Carolina Reaper which comes in a 1,400,000 to 2 200,000. Phew! By those standards, the habanero would be considered a medium heat chilli pepper but don't be fooled, it is pretty spicy.

A habanero chilli sliced in half to show the seeds and pith.

This sweet and spicy habanero pineapple hot sauce recipe was designed to go alongside dishes like this juicy BBQ black garlic chicken in the summertime, piled on top of fish tacos or simply enjoyed on its own with tortilla chips. This is my most requested dish to take to BBQs, I seem to spend hours making it each summer but once you've tried it, you'll know why. Make a large bowl as trust me, it will disappear fast, especially if you like spicy food.

I like to make my pineapple hot sauce smooth so I blend it in a food processor but you can leave it chunky, more like a salsa if you prefer.

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Ingredients

Ingredients for pineapple hot sauce laid out on a chopping board. Image shows pineapple, shallot, coriander, garlic, habanero chillis and lime.
  • Pineapple
  • Habanero chilli
  • Shallot
  • Yellow bell pepper
  • Garlic clove
  • Fresh lime zest
  • Fresh lime juice
  • Fresh cilantro/coriander leaf and stalk
  • Salt and pepper

I like using yellow bell pepper to keep the colour of the pineapple hot sauce yellow, with tiny flecks of the red habanero chilli and fresh green herbs.

See the recipe card for quantities.

Instructions

Grate the zest from the lime, taking care to only grate the green surface layer of zest, and stop once you reach the white layer of pith. The white pith is bitter in taste, so we don't want to include it!

Slice your lime in half and juice it.

Slice the bell pepper into small square pieces.

Remove the papery outer layer from the shallot and trim the base.

Remove the papery outer layer from the garlic clove.

Slice your pineapple horizontally into rings, before trimming off the outer skin. Chop into pieces, removing the central core.

Slice your habanero chilli in half and remove the stem. You can either keep or discard the seeds and white pith but be warned, there is a lot of heat in those bits.

Shred your fresh herbs and cut the stalk into small pieces.

Make your habanero pineapple hot sauce by adding everything to a food processor and blend until smooth and fully incorporated. Season to taste.

Hint: when handling spicy peppers like habanero chilli it is a good idea to wear gloves!

a spoonful of hot sauce with red habanero chillis and coriander leaves in the background.

Wine pairing with spicy food

Do you love a bit of heat but wonder what wine to serve with spicy food? I love to serve a Gewürztraminer or a Reisling as the slight sweetness of the grapes works well with spice. A ripe Pinot Noir is also usually a good option.

Serving suggestion

This pineapple hot sauce tastes great with anything, I especially love it drizzled over baked eggs when I make them for brunch.

A serving of baked eggs with avocado and a bowl of habanero pineapple hot sauce

Substitutions and variations

Here are a few ways you can change up this homemade pineapple hot sauce recipe to suit you.

  • Mango - instead of pineapple (or as well as) try mango in this spicy homemade hot sauce recipe!
  • No fruit - not a fruit fan? Sweetcorn tastes great too.
  • Jalapeno peppers - use a chilli pepper like jalapenos if you want mild heat.
  • Lemon juice - use lemon instead of fresh lime juice.

Serving this hot sauce at a BBQ? This buttered sweetcorn is another great recipe to make.

Equipment

A decent vegetable peeler, grater, a sharp knife and a large bowl are all you need!

I use Robert Welch knives.

Storage

Store any leftovers in an airtight container, squeezing over a bit of extra lime juice to keep things fresh. Good for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

To take even more heat out of the habanero, soak it in alcohol like tequila first. Then use that tequila to make spicy margaritas! Win win.

small bowl of pineapple hot sauce next to habanero chillis and coriander on a wooden serving board.

Homemade Habanero Pineapple Hot Sauce

Rosanna Stevens
A spicy hot sauce to make at home from juicy pineapple and spicy habanero chillis. The perfect sauce for BBQ food or drizzled over anything to give it a kick!
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Side Dish
Cuisine American
Servings 30 servings
Calories 19 kcal

Equipment

  • 1 knife
  • 1 Chopping board
  • 1 zester
  • 1 Food processor or blender

Ingredients
 
 

  • 1 pineapple
  • 2 habanero chillis
  • 2 shallot
  • 2 garlic cloves
  • 1 yellow bell pepper
  • 1 lime
  • 1 handful coriander/cilantro
  • salt and pepper

Instructions
 

  • Grate the zest from the lime, taking care to only grate the green surface layer of zest, and stop once you reach the white layer of pith. The white pith is bitter in taste, so we don't want to include it! 
  • Slice your lime in half and juice it. 
  • Slice the bell pepper into small square pieces. 
  • Remove the papery outer layer from the shallot and garlic and trim the base. 
  • Slice your pineapple horizontally into rings, before trimming off the outer skin. Chop into pieces, removing the central core. 
  • Slice your habanero chilli in half and remove the stem. You can either keep or discard the seeds and white pith but be warned, there is a lot of heat in those bits. 
  • Shred your fresh herbs and cut the stalk into small pieces. 
  • Add everything to a food processor and blend until smooth and fully incorporated. Season to taste.

Nutrition

Calories: 19kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 53mgFiber: 1gSugar: 3gVitamin A: 42IUVitamin C: 24mgCalcium: 6mgIron: 1mg
Keyword Habanero pineapple, homemade hot sauce, Pineapple hot sauce
Tried this recipe?Let us know how it was!

BBQ Black Garlic Chicken With Feta And Melon Salad

· 7 Comments

Black garlic chicken cooked to juicy perfection on the BBQ and served with a refreshing melon salad and feta dill dressing - this is good summer food, plain and simple.

I adore the flavour of black garlic, with its rich umami tones and soft buttery texture. We make it into a BBQ marinade for chicken thighs and drumsticks and let the flavours infuse before cooking it on the BBQ grill and drizzling with a yoghurt, feta and dill dressing. Crunchy and sweet melon perfectly complements the flavour profile and the end result is the ideal chicken dish to serve at BBQ parties. This black garlic chicken recipe is a lighter and healthier option but tastes so full and decadent, you don't feel like you're missing out.

A table laid with napkins and a serving platter of black garlic chicken and side bowl with feta dill dressing.

We make our black garlic marinade for chicken by grinding black garlic cloves with fresh herbs and olive oil to form a loose paste. Black garlic is soft and has a slightly sweet taste so it pairs well with the feta cheese, and the yoghurt in the dressing provides some acidity to cut through everything else. The flavour of black garlic is strong, but once cooked on the BBQ with the chicken it is softer than normal garlic, and not overpowering.

Black garlic chicken is the ideal summer BBQ recipe and works really well with some of my other summer recipes like these courgette and feta fritters, BBQ sweetcorn and popcorn calamari.

A BBQ'd chicken drumstick with fresh dill and a slice of lemon.

We use three types of melon in the feta, dill and melon salad, and I love to create a chequerboard effect because we eat with our eyes, right? And pretty food always tastes better. Watermelon is pink, Cantaloupe melon is orange and Honeydew melon is green (also known as Galia melon) and it's great to get a mixture to make this black garlic chicken dish as beautiful as possible.

Where to buy black garlic?

You can buy black garlic in speciality food stores, it is simply garlic cloves cooked over very low heat in a humidity-controlled environment for an extended period of time. The black colour essentially comes from the Maillard reaction (the scientific term for when food browns when it cooks) which is the chemical reaction between amino acids and reducing sugars. You can make black garlic yourself, but the process takes around 3 weeks.

cubes of watermelon, cantaloupe lemon and gala melon with cubes of feta cheese in a chequerboard pattern
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Ingredients

  • Chicken thighs and/or drumsticks
  • Black garlic
  • Parsely
  • Dill
  • Mint
  • Olive oil
  • Cantaloupe melon
  • Galia or Honeydew melon
  • Watermelon
  • Feta cheese
  • Plain yoghurt
  • Salt and pepper

See the recipe card for quantities.

A chopping board with raw chicken thighs and drumsticks and a pestle and mortar containing black garlic cloves and herbs.
Black garlic has a soft and sticky consistency.

Instructions

Crush the black garlic cloves with the olive oil until it forms a thick paste. Mix in the chopped dill and parsley.

Place the chicken into a bag or bowl and add the black garlic marinade. Mix thoroughly so that the chicken is thoroughly coated. Leave to marinate in the fridge for at least 2 hours.

A ziplock bag with raw chicken pieces inside it and the black garlic marinade.
I like to marinate chicken in ziplock bags as you can use your hands through the plastic to massage the black garlic into the meat.

Cut the melons and feta into small cubes.

Make the feta, dill and yoghurt dressing by blending them together in a food processor until fully combined and smooth. Adjust the amount of yoghurt depending on how your desired consistency and season to taste with salt and pepper. Remember that feta cheese is quite salty, so you may not need too much extra salt.

Light the BBQ and when it's ready, carefully rub a small amount of oil onto the grill and put the black garlic chicken on to cook, skin side down.

Black garlic chicken thighs and drumsticks cooking on a BBQ grill.

Serve with the feta and melon salad with fresh mint and the feta dill dressing drizzled over the top.

Hint: Check that the internal temperature of the chicken is 165 degrees Fahrenheit / 75 degrees Celsius and that the juices run clear before serving.

Extra hint: Blend up leftover watermelon with some tequila, lime juice and triple sec to make margaritas.

black garlic chicken with cubes of melon and fresh dill on a serving plate, with napkins and a bowl of feta dill dressing

Wine pairing

A bright and acidic wine like a New Zealand Sauvignon Blanc will pair well with the feta dressing which is the strongest flavour in this dish. I can imagine how refreshing it will taste shared with friends in the sunshine already!

Substitutions and variations

Here are some ways to change up this recipe to suit you.

  • Spicy - add fresh chilli or chilli pepper flakes to the black garlic marinade to spice things up a notch.
  • Deluxe - mix some thick cream into the feta dill dressing to make it super rich.
  • Meat-free - try this marinade on halloumi cheese, cauliflower steaks or vegetable kebabs.

Love this black garlic chicken recipe? Try making black garlic pizza bread next.

Equipment

A good BBQ will be a solid purchase and keep you and your friend happy in the summertime for years to come! I like cooking over charcoal to get a real smoky flavour.

I use Robert Welch knives, they are of brilliant quality and also very good value. I trained with them at chef school and I really rate them.

Storage

Store any leftovers in the fridge. I like to use leftover black garlic chicken to make tacos, or in salads or sandwiches.

Top tip

I like to have the BBQ on a lower setting and cook the black garlic chicken skin side down for as long as possible before flipping and finishing off the other side quickly. It keeps it super juicy but crisps up the skin perfectly. Use a meat thermometer to check it's cooked thoroughly, it just takes the stress out of wondering if it's ready.

A serving of black garlic chicken with a side bowl of feta dill dressing and a melon salad.

Black Garlic Chicken With Feta and Melon Salad

Rosanna Stevens
The best BBQ chicken recipe! Black garlic chicken served with a refreshing melon salad and a feta dill dressing. A light and tasty addition to your BBQ party.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 2 hrs 15 mins
Cook Time 20 mins
Total Time 2 hrs 35 mins
Course Main Course
Cuisine American
Servings 6 people
Calories 585 kcal

Equipment

  • 1 pestle and mortar
  • 1 food processor
  • 1 kitchen knife
  • 1 Chopping board
  • 1 BBQ or grill
  • 1 ziplock bag or mixing bowl

Ingredients
 
 

  • 1 kg chicken thighs and drumsticks
  • 50 grams black garlic
  • 2 tablespoon olive oil
  • 2 tablespoon dill (chopped)
  • 3 tablespoon parsley (chopped)
  • salt and pepper

Melon salad

  • ½ watermelon
  • ½ cantaloupe melon
  • ½ Galia or honeydew melon
  • 100 grams feta cheese
  • 2 tablespoon mint (chopped)

Feta dill dressing

  • 3 tablespoon dill (chopped)
  • 100 grams feta cheese
  • 300 grams plain yoghurt

Instructions
 

  • Crush the black garlic cloves with the olive oil until it forms a thick paste. Mix in the chopped parsley and 1 tablespoon of the chopped dill.
    a chopping board with raw chicken thighs and drumsticks and a pestle and mortar containing black garlic and herbs
  • Place the chicken into a ziplock bag or bowl and add the black garlic marinade. Mix thoroughly so that the chicken is thoroughly coated. Leave to marinate in the fridge for at least 2 hours. 
    A ziplock bag with raw chicken pieces inside it and the black garlic marinade.
  • Deseed and cut the melons and half the feta into small cubes of similar size.
    cubes of watermelon, cantaloupe lemon and gala melon with cubes of feta cheese in a chequerboard pattern
  • Make the feta dill and yoghurt dressing by blending the rest of the feta and dill together with the yoghurt in a food processor until fully combined and smooth. Adjust the amount of yoghurt depending on how thick you'd like it, and season to taste with salt and pepper.
  • Light the BBQ and when it's ready, rub a small amount of oil onto the grill and put the black garlic chicken on to cook, skin side down. Turn over after 10 minutes once the skin is crispy (depending on the BBQ temperature).
    Black garlic chicken thighs and drumsticks cooking on a BBQ grill.
  • Serve with the feta and melon salad with fresh mint and the feta dill dressing drizzled over the top. Check that the internal temperature of the chicken is 165 degrees Fahrenheit / 75 degrees Celsius and that the juices run clear before serving. 
    A serving of black garlic chicken with a side bowl of feta dill dressing and a melon salad.

Nutrition

Calories: 585kcalCarbohydrates: 49gProtein: 31gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 121mgSodium: 522mgPotassium: 1104mgFiber: 3gSugar: 38gVitamin A: 4357IUVitamin C: 63mgCalcium: 297mgIron: 3mg
Keyword Black garlic chicken, feta dill dressing, melon salad
Tried this recipe?Let us know how it was!

Food safety

  • Cook chicken to a minimum temperature of 165 °F (75 °C) and ensure the juices run clear.
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat.
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave a BBQ unattended

See more guidelines at USDA.gov.

10 Edible Flowers You Can Eat

· 6 Comments

Edible flowers are a quick and easy garnish with a big impact which allow you to create restaurant-style plating at home.

When creating and styling plates of food there are so many ways to add interest, and using edible flowers is one of my favourites. Bright and colourful, pretty and delicate, what's not to love? Chefs use edible flowers all the time to add colour as well as flavour to a plate and I love going out into the garden to see what's in season that I can use. Here's everything you need to know about edible flowers and 10 types of flowers you can eat.

Are all flowers edible?

No, not all flowers are edible. It is very important to check which flowers you can eat as whilst some are delicious, others are very toxic to humans. They might be pretty, but they'll still poison you so if you are in any doubt as to what kind of flower it is, don't eat it. You should only eat unsprayed flowers and also be cautious if you have a pollen allergy - best to check with your doctor.

Five primrose flowers and a pair of tweezers on a serving plate
Primroses are a pretty and edible type of flower

What do flowers taste like?

Some flowers you can eat have no flavour, whilst other edible flowers taste delicious and can therefore be used to enhance the taste and add depth and dimension to your dish. For this reason, it's important to carefully choose which edible flowers to use in cooking. A little can also go a long way, rose and lavender flowers for example are highly fragrant and can make you feel like you're eating a bar of soap if you're not careful.

multicoloured Pansy flowers
Pansy flowers

Which flowers can you eat?

Here are 10 edible flower types you can eat safely and use to decorate food.

  • Primroses

I'm sure you've heard of primrose tea and primrose oil, but did you know you can eat fresh primrose flowers too? They are delicate and flat so I like to use them as a garnish for cocktails and cakes.

  • Nasturtiums

Nasturtiums have a quite peppery taste so work well in savoury dishes. I like these edible flowers in salads, and they work well with the tang of rocket leaves (AKA arugula or roquette) and blue cheese.

  • Pansies

Pansy flowers are flavourless, and therefore purely ornamental. This makes them a great all-rounder as you can add them to anything.

  • Courgette or Zucchini flowers

If you've never tried stuffed zucchini flowers, this is the sign you've been waiting for. The large and sturdy nature of these edible flowers make them ideal for stuffing with cheese and all manner of things and you can batter and deep fry them and...you get the picture. Foodie heaven.

blue borage flowers
Borage flowers
  • Borage flowers

Famously used in the quintessentially Britsh drink Pimms - borage flowers are a piercing sky blue colour and create the feeling of a wildflower meadow. Float them on top of cocktails or scatter them over salads to add a pop of summer. You can eat the leaves too!

  • Violets

Violets have quite a sweet taste which means they work well in desserts or if you want to add a different dimension to a savoury dish.

Lavender growing in a field.
  • Lavender

Excellent in desserts, lavender flowers are beautifully fragrant and can be used dried as well as fresh. They have a strong and intense scent and flavour, so don't overdo it.

  • Rose

Used a lot in Middle Eastern dishes, the flavour of rose is very strong and distinct. The petals are often dried and crumbled over dishes.

  • Chamomile

Also a popular flower to make tea from, chamomiles have a daisy-like appearence and a sweet taste, so work well in desserts.

  • Honeysuckle

With their unusual shape, honeysuckle flowers can be quite sculptural and dramatic - giving real flair to your food styling. Only eat the flowers, not the berries.

Do you want to improve your food styling skills? Check out my food styling ebook.

How to store edible flowers

Flowers are best eaten fresh, and if picking them myself I will keep the stem and put them in a vase until needed or alternatively in an airtight container in the fridge. If buying or storing fresh edible flowers is difficult you can get a great variety of dried flowers that last a lot longer.

How long do they last?

Once picked, edible flowers can stay looking fresh for a few days if kept cool and away from moisture in a container in the fridge. Again, if I have picked them myself I prefer to keep them with their stems in a glass of water in a cool place until needed. Decorate your dish with the flowers at the last minute before service and try and keep sauce or gravy away from them as much as possible if you can or they collapse and lose all their shape.

How to make candied flowers

For decorating desserts with flowers, it's fun to play around even further. Make candied flowers for cakes - a sweet, pretty and crunchy garnish that looks and tastes wonderful. Simply use a pair of tweezers to dip your flowers in egg white to coat them, then dip into white granulated sugar to coat them on both sides and place on some greaseproof paper in a warm, dry place for 12 hours.

I hope this blog has filled you with creative inspiration for food styling and how to use flowers in your cooking! I'd love to see your culinary creations, tag me on Instagram if you try anything.

Want to know what's in season and when? Here's my free printable PDF download you can use to sure you're buying as fresh as possible.

A photo of pansies with overlaid text listing 10 types of edible flowers: Primroses, nasturtiums, pansies, zucchini, borage, violets, lavender, rose and chamomile.

Black Garlic Pizza Bread With Fresh Burrata

· 6 Comments

I love this black garlic pizza bread that's ready and waiting to be torn apart and used to scoop up fresh burrata! The contrast in this black garlic pizza bread between the intense umami flavour of the black garlic butter infused with parmesan and herbs and the fresh burrata is super delicious and a great recipe to make in summer time.

This is a favourite black garlic recipe of mine. We make a melted black garlic butter with fresh herbs and a pinch of parmesan to drizzle over the crispy pizza bread once it comes out of the oven, before topping it with a fresh ball of burrata cheese. Burrata has this wonderful, almost half liquid consistency and the way it flows and billows out once cut open is pure foodie joy.

Black garlic pizza bread with fresh burrata on a wooden serving board and patterned tablecloth.

This recipe makes an ideal black garlic appetizer to be shared amongst friends and family at a casual dinner party or a hot and sunny summer lunch on the patio. Torn basil gives the unmistakable Italian flavour and using black garlic provides an unusual edge.

I'd recommend this dish if you're looking to make a burrata pizza recipe - because personally, I prefer burrata fresh and not melted. It's a pretty premium ingredient and not always that easy to find, so I'd always want to enjoy it fresh and get the full benefit of its creamy taste and consistency.

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What is black garlic?

Black garlic is different to regular garlic. The texture of black garlic is very soft and almost sticky, and it has a strong and slightly sweet smell and taste. Black garlic is not technically fermented (contrary to popular opinion) but made by placing garlic bulbs in a warm and humidity-controlled environment for a month or so. It's a popular flavour with chefs like me as it's just a bit more unusual and we can play around with it a bit more!

A big highlight of this dish is that whilst you need to wait for the pizza dough to prove, this black garlic pizza bread recipe is very quick to prepare afterwards as it cooks fast and then just needs assembling.

If you like black garlic, try this black garlic chicken recipe on the BBQ.

Fresh burrata cheese on top of a pizza bread drizzled in black garlic oil and torn basil.

This recipe is part of my summer series, filled with other gems like popcorn calamari, cucumber gazpacho and courgette and feta fritters. Enjoy at your leisure.

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Ingredients

ingredients for pizza bread dough, 00 flour, yeast, salt, pepper, olive oil and water
  • 00 Flour
  • Water
  • Fast action yeast
  • Black garlic cloves
  • Handful of fresh basil
  • Olive oil
  • Butter
  • Parmesan cheese
  • Sugar
  • Salt and pepper

See the recipe card for quantities.

Instructions

First, make your pizza dough.

Measure your 00 flour into a large mixing bowl and add the salt and sugar. Mix it together thoroughly before then adding the yeast. Adding yeast directly on top of a pile of salt will kill it.

Now slowly add the water, using one of your hands in a loose claw shape to mix it into the flour. Allow it to come together itself, don't force it. We want a soft, verging on sticky consistency. Don't let the dough get too wet.

Turn the pizza dough out onto a floured surface. Knead it for 10 minutes, really stretching and pulling it apart to help develop the gluten. It will eventually come together to form a soft and springy dough.

Rub some olive oil over your hands and pick up the ball of dough to cover the surface.

Place the pizza dough in a clean bowl, cover the top with cling film/food wrap and then place a tea towel over the top.

Allow the pizza dough to prove in a warm place until it has doubled in size. The time it takes will depend on the warmth of the place it is, but a minimum of one hour.

Preheat the oven to 220 degrees Celsius or 430 degrees Fahrenheit. Prep a large baking tray by dusting lightly with flour.

Take the risen dough out of the bowl and punch it out by kneading again briefly on a lightly floured surface.

Now stretch it into shape. Use your hands to gently pull the dough into a frisbee shape and then manipulate it further until you have a square, rectangle, oval or circle that is evenly around 1-inch thickness. The shape is up to you, this is your rodeo.

Bake the pizza bread in the oven for 5-10 minutes until it is crisp and a light golden brown.

ingredients for black garlic butter

Meanwhile, make your black garlic butter by roughly chopping the black garlic into small pieces and adding it to a jar. Melt the butter either in a saucepan or in the microwave, and mix it into the jar along with the fresh basil, grated parmesan and some salt and pepper.

Spread the black garlic butter over the pizza bread and top with the fresh burrata cheese and some more fresh torn basil.

Slice up and serve!

Wine pairing for black garlic

Wondering what wine to serve with black garlic pizza bread? Try an oaked wine, like a Burgundy Chardonnay or an Argentinean Malbec.

sliced up black garlic pizza bread on a wooden serving board

Substitutions and variations

Here are a few ways you can make this garlic pizza bread recipe suit you.

  • Cheese - Buffalo mozzarella is a good substitute for burrata cheese if you can't find any in stores.
  • Mini pizza - instesd of making one big pizza bread, you could make four small ones as indivdual portions.
  • Vegan - substitute the butter, parmesan and burrata for vegan varieties to make this garlic pizza bread entirely plant based.
  • Spicy - why not add chilli flakes to your black garlic oil to give it a kick?

Equipment

You will need the following...

Storage

Store any leftovers in the fridge and enjoy them cold or at room temperature. Good for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Watch that pizza bread to make sure it doesn't burn in the oven - every oven is different and some are more fierce than others so if yours is on the aggressive side it might only need five minutes.

black garlic pizza bread with fresh burrata

Black garlic pizza bread with fresh burrata

Rosanna Stevens
A crispy black garlic pizza bread topped with fresh and creamy burrata - perfect for sharing with friends.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 2 hrs
Cook Time 10 mins
assembly 5 mins
Total Time 2 hrs 15 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 291 kcal

Equipment

  • 1 large mixing bowl
  • 1 large baking tray
  • 1 chopping board and knife
  • 1 small jar

Ingredients
 
 

Pizza dough

  • 250 grams 00 flour
  • ¼ teaspoon fast-action yeast
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • 200 ml water
  • 1 tablespoon olive oil

Black garlic oil and toppings

  • 4 cloves black garlic
  • 2 tablespoon grated parmesan
  • 100 grams butter
  • 1 tablespoon basil
  • 1 burrata

Instructions
 

  • Measure your 00 flour into a large mixing bowl and add the salt and sugar. Mix it together thoroughly before then adding the yeast. Adding yeast directly on top of a pile of salt will kill it.
  • Now slowly add the water, using one of your hands in a loose claw shape to mix it into the flour. Allow it to come together itself, don't force it too soon. We want a soft consistency, bordering on sticky but don't let the dough get too wet or sloppy. 
  • Turn the pizza dough out onto a floured surface. Knead it for 10 minutes, really stretching and pulling it apart to help develop the gluten. It will eventually come together to form a soft and springy dough. 
  • Rub some olive oil over your hands and pick up the ball of dough to cover the surface. 
  • Place the pizza dough in a clean bowl, cover the top with cling film/food wrap and then place a tea towel over the top. 
  • Allow the pizza dough to prove in a warm place until it has doubled in size. The time it takes will depend on the warmth of the place it is, but a minimum of one hour. 
  • Preheat the oven to 220 degrees Celsius or 430 degrees Fahrenheit. Prep a large baking tray by dusting lightly with flour.
  • Take the risen dough out of the bowl and punch it out by kneading again briefly on a lightly floured surface.
  • Now stretch it into shape. Use your hands to gently pull the dough into a frisbee shape and then manipulate it further until you have a square, rectangle, oval or circle that is evenly around 1-inch thickness. The shape is up to you, this is your rodeo. 
  • Bake the pizza bread in the oven for 5-10 minutes until it is crisp and a light golden brown. 
  • Meanwhile, make your black garlic butter by roughly chopping the black garlic into small pieces and adding it to a jar. Melt the butter either in a saucepan or in the microwave, and mix it into the jar along with the fresh basil, grated parmesan and some salt and pepper.
  • Spread the black garlic butter over the pizza bread and top with the fresh burrata cheese and some more fresh torn basil. Slice up and serve! 

Nutrition

Calories: 291kcalCarbohydrates: 50gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 220mgPotassium: 119mgFiber: 2gSugar: 2gVitamin A: 91IUVitamin C: 1mgCalcium: 69mgIron: 3mg
Keyword black garlic butter, black garlic pizza bread
Tried this recipe?Let us know how it was!

Asparagus Mousse Amuse Bouche

· 3 Comments

This asparagus mousse amuse bouche topped with delicate cold smoked trout and dill makes an elegant dish for dinner parties.

If you're hosting a dinner or party and are looking for restaurant-style amuse bouche ideas to make at home, try this light and creamy asparagus mousse. Delicately flavoured with lemon and dill, it's served with a deliciously rich cold smoked trout garnish that perfectly compliments the mousse. A perfect light starter or canape idea for spring, it's one of my favourites.

Making a mousse can seem arduous as it has several steps, but the final result is worth it and the best thing about this asparagus mousse amuse bouche is that you can make it in advance.

I love a make ahead starter and this is the perfect asparagus appetizer recipe for spring parties to serve alongside some classy cocktails. Serving a cold starter you can make in advance gives you more time to spend with guests and means your mis en place isn't packed full of last minute cooking tasks.

Three small asparagus mousse in serving glasses with smoked trout and fresh asparagus spears on top

This asparagus mousse amuse bouche with smoked trout and dill is best in springtime when asparagus is in season and fresh.

I often serve asparagus mousse as a starter for spring dinner parties followed by lamb rump or salmon en croute - it is light enough to not fill guests up and tastes elegant and refined. I like to give guests these spicy parmesan biscuits to nibble on during a drinks reception too, they're another dinner party recipe I can't do without.

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asparagus mousse in a serving glass with smoked trout shaped into a rose and a spear of asparagus.

Ingredients

Here are the ingredients you will need to make this asparagus mousse amuse bouche with smoked trout and dill.

  • Asparagus spears
  • Double cream/heavy cream
  • Eggs
  • Lemon juice
  • Water
  • Gelatine powder
  • Neutral oil like sunflower, corn or canola
  • White wine vinegar
  • Dill
  • Cold smoked Trout
  • Salt and pepper

See the recipe card for quantities.

How to make mayonaisse

To save time and skip a step, you can use store-bought mayonnaise instead of making your own, but you'll have the egg yolks and homemade mayonnaise does taste INFINITELY better so I'd highly recommend you try it.

Separate the egg yolk and white into separate bowls, ensuring that no egg yolk gets into the egg white.

Make the mayonnaise by whisking the egg yolk with the vinegar until it thickens, and then very slowly add the oil drop by drop at first. Once you have added half the oil, you can add it slightly faster. The mayonnaise will thicken and look creamy.

Season the mayonnaise with salt, pepper and a splash of lemon juice to taste.

Instructions for asparagus mousse

Making an asparagus mousse amuse bouche has several stages and can be time consuming, but the benefit is that it can be made in advance as it needs time to chill and set.

Raw asparagus spears on a chopping board

Cut the asparagus spears into small one inch long pieces.

Bring a saucepan of salted water to a rolling boil and prepare a mixing bowl filled with ice-cold water.

asparagus spears in a saucepan of boiling water.

Blanch the asparagus spears in boiling water for 3-4 minutes and then remove them to the ice bath to halt the cooking process.

Reserve the cooking water and 10 of the asparagus tips.

Blend the rest of the asparagus spears in a liquidiser with the dill, using a little of the cooking water to help get it going if needed. We need the asparagus puree to be very smooth. Season with salt and pepper.

Whip the cream until it is thick and gloopy.

Whisk the egg white until it is opaque white and has stiff peaks.

Add three tablespoons of water to a small glass or jug and pour the powdered gelatin into it. Place the glass or jug into a saucepan with a small amount of hot water to help the gelatin powder dissolve into the water.

Now make your asparagus mousse by stirring the lemon juice, gelatin and mayonnaise into the blended asparagus mixture.

Fold the whipped cream and then the meringue into the asparagus mousse mixture until it is fully combined. You may need a pinch more salt as cream always impacts the salt levels of a dish.

Pour the asparagus mousse mixture into small serving glasses and leave to set in the fridge for at least 2-3 hours.

Pieces of smoked trout curled into rose shapes on a wooden chopping board.

Cut narrow strips of cold smoked trout and curl into a rose shape.

Garnish the asparagus mousse amuse bouche with a cold smoked trout rose and an asparagus tip and top with a sprig of fresh dill.

The asparagus mousse amuse bouche can be served immediately or kept in the fridge until you are ready.

Glasses with asparagus mousse amuse bouche and smoked trout on top.

Wine pairing

A great wine to serve with asparagus mousse would be a sharp and powerful Sauvignon Blanc. Asparagus is quite a hard flavour to pair wine with as it's quite acidic so needs something that stands up to it.

Plating tips for an amuse bouche

As this is an amuse bouche or small elegant starter for a fine dining experience at home, I like to serve this asparagus mousse in dainty glasses or even espresso cups. It is intended to be just a few bites, so keep the serving dish small.

Substitutions and variations

Here are some ways to make this asparagus mousse amuse bouche suit you.

  • Herbs - instead of dill, try mint for a fresh alternative.
  • Smoked fish - if you cannot find smoked trout, this recipe will work with smoked salmon instead.
  • Dairy free - try using an oat cream. Coconut cream may also work, but it could overpower the asparagus flavour.
  • Gelatin - another setting agent like agar agar could be used in place of gelatin.

Love asparagus? Try this asparagus and crispy prosciutto quiche, or this comte cheese and asparagus tart.

Equipment

You will need the following equipment to make this asparagus amuse bouche.

  • Four mixing bowls
  • Large saucepan
  • Food processor or liquidiser
  • Electric whisk
  • Knife (I use Robert Welch)

Storage

Store any leftovers in the fridge, they'll be fine for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

To get this asparagus mousse amuse bouche extra smooth, push the blended asparagus through a sieve - but don't use a sieve with too fine mesh as it simply won't go through! This conical strainer is good.

asparagus mousse amuse bouche

Asparagus Mousse Amuse Bouche

This light asparagus mousse with smoked trout garnish is an elegant amuse bouche for dinner parties and creates a fine dining experience at home.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 1 hr
Chilling time 2 hrs
Total Time 3 hrs
Course Appetizer
Cuisine French
Servings 10 people
Calories 157 kcal

Equipment

  • 1 Saucepan
  • 1 blender or liquidiser
  • 4 Mixing bowls
  • 1 Chopping board
  • 1 kitchen knife
  • 1 electric whisk or kitchen aid

Ingredients
 
 

  • 500 grams asparagus
  • 1 egg white
  • 1 lemon (juiced)
  • 140 ml double cream (heavy cream)
  • 7 grams gelatin powder
  • 3 tablespoon water
  • 1 tablespoon fresh dill
  • salt and pepper

mayonnaise

  • 100 ml sunflower oil (or other neutral oil)
  • 1 egg yolk
  • ½ tablespoon white wine vinegar

Instructions
 

Mayonnaise

  • Separate the egg yolk and white into separate bowls, ensuring that no egg yolk gets into the egg white.
  • Make the mayonnaise by whisking the egg yolk with the vinegar until it thickens, and then very slowly add the oil drop by drop at first. Once you have added half the oil, you can add it slightly faster. The mayonnaise will thicken and become creamy.
  • Season the mayonnaise with salt, pepper and a splash of lemon juice to taste. 

Asparagus mousse

  • Cut the asparagus spears into small one inch long pieces.
    Asparagus spears on a chopping board
  • Bring a saucepan of salted water to a rolling boil and prepare a mixing bowl filled with ice-cold water. 
  • Blanch the asparagus spears in boiling water for 3-4 minutes and then remove them to the ice bath to halt the cooking process. 
  • Reserve the cooking water and 10 of the asparagus tips. 
  • Blend the rest of the asparagus spears in a liquidiser with the dill, using a little of the cooking water to help get it going if needed. We need the asparagus puree to be very smooth. Season with salt and pepper. 
  • Whip the cream until it is thick and gloopy.
  • Whisk the egg white until it is opaque white and has stiff peaks. 
  • Add three tablespoons of water to a small glass or jug and pour the powdered gelatin into it. Place the glass or jug into a saucepan with a small amount of hot water to help the gelatin powder dissolve into the water. 
  • Now make your asparagus mousse by stirring the lemon juice, gelatin and mayonnaise into the blended asparagus mixture.
  • Fold the whipped cream and then the meringue into the asparagus mousse mixture until it is fully combined. You may need a pinch more salt as cream always impacts the salt levels of a dish. 
  • Pour the asparagus mousse mixture into small serving glasses and leave to set in the fridge for at least 2-3 hours. 
  • Cut narrow strips of cold smoked trout and curl them into a rose shape.
    Pieces of smoked trout curled into rose shapes.
  • Garnish the asparagus mousse amuse bouche with a cold smoked trout rose and an asparagus tip and top with a sprig of fresh dill. 
  • The asparagus mousse amuse bouche can be served immediately or kept in the fridge until you are ready. 

Nutrition

Calories: 157kcalCarbohydrates: 3gProtein: 2gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 35mgSodium: 11mgPotassium: 137mgFiber: 1gSugar: 2gVitamin A: 615IUVitamin C: 9mgCalcium: 27mgIron: 1mg
Keyword Asparagus mousse amuse bouche
Tried this recipe?Let us know how it was!

Food safety

As this asparagus mousse recipe contains raw eggs, check that the eggs you use are from chickens vaccinated against salmonella. In the UK, the box should have the British Lion stamp which ensures this.

Popcorn Calamari

· 5 Comments

Popcorn calamari is too good to resist! Bite-sized crispy baby squid calamari that's as small, moreish and crunchy as popcorn, trust me - this is a good one. Popcorn calamari works really well as a gourmet appetizer or snack when you have guests or at parties, or as a sharing starter before dinner.

I decided to try making baby squid calamari because my fish monger Jack ran out of normal squid, and accidentally found that using tempura batter results in a bowl of popcorn calamari you'll never want to get to the bottom of. The very small size of the rings and the way the tempura batter puffs upon contact with the hot frying oil result in a gloriously crunchy and delicious snack. So thank you very much to Jack for this new addiction. (PS buy line caught sustainbaly fished seafood where you can).

This popcorn calamari recipe is incredibly simple and quick to make but there are a few key things to get right so keep reading to find out exactly how to make the best crispy tempura baby squid.

A bowl of popcorn calamari with lemon wedges and fresh basil

Popcorn calamari with a squeeze of fresh lemon juice and some fresh basil is particularly delicious served in the summer months. Or even a dash of homemade pineapple hot sauce? Looking for other great sharing food ideas? Try this black garlic pizza bread or these courgette and feta fritters. And for the main course, a tasty black garlic chicken.

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Tempura fried baby squid popcorn calamari in a serving bowl
The close-ups don't lie - you can see how crunchy this popcorn calamari is!

Tips for deep-frying calamari popcorn

When deep fat frying, the temperature of the oil is vital. Too low and the oil will all soak into the battered squid and make it greasy and chewy. Too high and the batter will burn before the squid cooks. The best temperature for deep frying calamari is 180 degrees Celsius / 360 degrees Fahrenheit.

What oil to use when deep fat frying?

You will need to use cooking oil with a high smoke point to enable you to safely reach the high temperature. Cooking oils with high smoke points include sunflower oil, corn oil, rapeseed oil, peanut oil or light olive oil.

Ingredients

This popcorn calamari recipe is so simple, but a few tweaks will elevate it into something super special.

  • Baby squid
  • Tempura flour mix
  • Sparkling water (ice cold)
  • Salt and pepper
  • Lemon juice and zest
  • Fresh basil
  • Cooking oil with a high smoke point, like sunflower oil, corn oil or rapeseed oil.

See the recipe card for quantities.

Instructions

Prepare your baby squid by patting it dry with a kitchen paper to soak up any excess moisture, as if it is wet when it goes into the oil it will spit everywhere which is dangerous. Take particular care with the tentacles if you are using them, as they are good at harbouring moisture. If there is any membrane/film left on the tube, peel it off first.

baby squid on a wooden chopping board cut into rings
Baby squid cut into small rings

Slice the tube of the baby squid into two or three rings, each around ¾ inch thick.

Make your tempura batter by quickly whisking ice-cold sparkling water into the tempura flour. Add the lemon zest and season with salt and pepper but do not over stir the batter as gluten will start to form, which in turn will make the popcorn calamari chewy rather than crispy.

Add the baby squid rings to the tempura batter and lightly stir through.

Deep fry the popcorn calamari at 180 degrees Celsius / 360 Fahrenheit. If you do not have a deep fat fryer it is fine to use a deep saucepan, just make sure to use a thermometer to ensure you have the right temperature (and make sure it has a big enough range, a sugar thermometer is best).

Use a pair of tweezers or small metal cooking tongs to pick the popcorn calamari out of the bowl of batter to ensure they separate from one another and do not end up as one enormous clump.

Add the battered calamari popcorn to the hot cooking oil carefully and keep an eye on the oil temperature. Adding it all at once seems tempting but this can bring down the temperature too much, so frying the popcorn calamari in small batches is often a good idea especially if you using a saucepan on a stove.

The popcorn calamari will not take long to cook, when they reach a light golden brown colour they are ready.

Using a metal slotted spoon, remove the cooked calamari popcorn to a plate covered in kitchen paper to soak up any excess cooking oil.

Serve your popcorn calamari in a warmed bowl topped with some torn fresh basil and a squeeze of fresh lemon juice. And enjoy!

Popcorn calamari in a serving bowl with lemon wedges

Hint: This popcorn calamari makes a great sharing starter at dinner parties.

Can I use frozen baby squid?

Yes! I use frozen baby squid, just defrost thoroughly in a sieve or colander to drain off the moisture, then pat with kitchen paper to make sure they are completely dry before you batter and fry them.

What wine to serve with Calamari popcorn?

Popcorn Calamari pairs beautifully with an Italian white wine like a Fiano, a Falanghina or a Greco di Tufo.

Variations

Here are a few ways you can change up this popcorn calamari recipe to suit you.

  • Spicy - add cayenne pepper to the tempura batter
  • Herbs - why not add some dried herbs like oregano to the popcorn calamari batter
  • Boozy - try adding beer instead of sparkling water to the batter
  • Veg - got leftover batter? Chuck some veg in! Anything tastes good battered and deep fried, trust me.

Do you, like me, love a crunchy snack?? Try these panko mushrooms or for more tempura recipes, these beer-battered Egyptian peas.

Equipment

If you are using a saucepan for your deep fat frying, I would recommend a metal one. Yes, they are slightly more volatile than using, say, an enamelled cast iron dutch oven BUT it is easier to manipulate the heat as it is more responsive. So if the temperature drops too much when adding the tempura battered baby squid it comes back up faster.

I use Robert Welch knives - I trained with them at chef school and find them extremely good quality and good value. I also recommend their knife sharpener, as a sharp knife is a safe knife.

Storage

Popcorn calamari is best enjoyed fresh, and trust me, you won't have any issues eating it all up.

These ingredients don't stand up well to freezing.

Top tip

It is really important that the squid is completely dry when you batter it. Take particular care to dry the tentacles if you are using them.

popcorn calamari

Popcorn Calamari

Rosanna Stevens
Crunchy popcorn calamari - crispy baby squid rings in tempura batter that tastes so good you'll never want them to end.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Snack
Cuisine American
Servings 4 people
Calories 370 kcal

Equipment

  • 1 mixing bowl
  • 1 Chopping board
  • 1 sharp kitchen knife
  • 1 deep saucepan or deep fat fryer

Ingredients
 
 

  • 600 grams baby squid
  • 130 grams tempura batter
  • 180 ml sparkling water
  • 1 tablespoon lemon zest
  • 1 lemon juice
  • 500 ml cooking oil

Instructions
 

  • Prepare your baby squid by patting it dry with a kitchen paper to soak up any excess moisture, as if it is wet when it goes into the oil it will spit everywhere which is dangerous. Take particular care with the tentacles if you are using them, as they are good at harbouring moisture. If there is any membrane/film left on the tube, peel it off first. 
    baby squid cut into rings
  • Slice the tube of the baby squid into two or three rings, each around ¾ inch thick. 
  • Make your tempura batter by quickly whisking ice-cold sparkling water into the tempura flour. Add the lemon zest and season with salt and pepper but do not over stir the batter as gluten will start to form, which in turn will make the popcorn calamari chewy rather than crispy.
  • Add the baby squid rings to the tempura batter and lightly stir through.
  • Deep fry the popcorn calamari at 180 degrees Celsius / 360 Fahrenheit. If you do not have a deep fat fryer it is fine to use a deep saucepan, just make sure to use a thermometer to ensure you have the right temperature (and make sure it has a big enough range, a sugar thermometer is best). 
  • Use a pair of tweezers or small metal cooking tongs to pick the popcorn calamari out of the bowl of batter to ensure they separate from one another and do not end up as one enormous clump. 
  • Add the battered calamari popcorn to the hot cooking oil carefully and keep an eye on the oil temperature. Adding it all at once seems tempting but this can bring down the temperature too much, so frying the popcorn calamari in small batches is often a good idea especially if you using a saucepan on a stove. 
  • The popcorn calamari will not take long to cook, when they reach a light golden brown colour they are ready. 
  • Using a metal slotted spoon, remove the cooked calamari popcorn to a plate covered in kitchen paper to soak up any excess cooking oil. 
  • Serve your popcorn calamari in a warmed bowl topped with some torn fresh basil and a squeeze of fresh lemon juice. And enjoy! 
    popcorn calamari

Nutrition

Calories: 370kcalCarbohydrates: 32gProtein: 25gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 350mgSodium: 157mgPotassium: 380mgFiber: 1gSugar: 1gVitamin A: 51IUVitamin C: 12mgCalcium: 53mgIron: 1mg
Keyword baby squid rings, popcorn calamari
Tried this recipe?Let us know how it was!

Food safety

  • Do not use the same utensils on cooked food, that previously touched raw seafood
  • Wash hands after touching raw seafood
  • Use oils with high smoke point to avoid harmful compounds
  • Always have good ventilation when using a gas stove
  • Keep children and pets away from hot oil and never leave it unattended.

See more guidelines at USDA.gov.

10 Best Easter Side Dishes 2022

· 6 Comments

Easter side dishes for 2022 that will create a feast for your guests!

Spring flavours are in the air and when searching for the best Easter side dishes, I was looking for fresh and seasonal recipe ingredients like asparagus, and textures that will complement each other. The other main thing to consider with side dishes is preparation and cooking time, and whether or not a side dish can be made in advance. No one wants to be slaving over one small part of your Easter menu whilst the rest of your dinner goes cold, dry or overcooks.

These easy Easter side dishes will give your guests ample choice and they all work perfectly with whatever main dish you decide to serve, be it the traditional roast lamb, a decadent pork wellington or a fish dish like a whole salmon en croute.

A table laid for Easter dinner
My Easter table design this year uses pieces from The Table Stylist

My handpicked selection of Easter side dishes are all easy to follow recipes, that taste good, look good and won't leave you frazzled in the kitchen.

Each recipe is linked so you can pick and choose which ones you save and go back to, and don't forget to let me know how it all goes (find me on Instagram), I'd love to hear from you.

Right, let's begin!

grated potato nests on a serving tray

Potato nests

What can be more Easter than potato bird's nests! This Easter side dish makes a crispy and fun addition to the dinner that you can fill with other vegetables, like these shallots...

caramelised balsamic shallots in a bowl as an Easter side dish
Caramelised Balsamic Shallots

Caramelised shallots

Caramelised balsamic shallots are sticky, sweet and savoury all at once and make a fantastic and slightly unusual side dish. This Easter side dish can be made in advance and warmed up in the oven for 10 minutes before service - making it a winner in my book.

Spears of asparagus covered in melted gouda and walnuts
Asparagus With Browned Butter, Smoked Gouda and Walnuts - photo credit The Pypers Kitchen

Asparagus with gouda

Looking for Easter asparagus recipes? With asparagus in season it's a no brainer to serve it as a side dish for Easter dinner, and this easy asparagus recipe with smoked gouda, browned butter and walnuts is a decadently delicious way to dress up your spears.

Potato Boulangere in a dish served as a side at Easter dinner
Potato Boulangere - photo credit Cooking Gorgeous

Potato Boulangere

This Potato Boulangere is a potato & onion bake that is very easy to make and a lighter alternative to creamy dauphinoise potatoes. This rustic French dish complements perfectly most meat, chicken or fish dishes, but especially succulent roast lamb so works perfectly at Easter.

Truffle broccoli asparagus puree on a dinner plate
Truffle Broccoli Asparagus Puree

A decadent vegetable puree

A truffle broccoli and asparagus puree is an easy way to add colour, texture and moisture to a plate of food, as well as a hit of decadent flavour! This puree takes minutes to make and can be done in advance.

A basket of white dinner rolls
Fluffy Dinner Rolls - photo credit Kathryn's Kitchen Blog

Homemade dinner rolls

Being able to say you made the bread rolls in the breadbasket yourself is a huge flex that your guests will be enormously impressed with. You only need 7 ingredients to make these Fluffy Dinner Rolls. Soft, delicious and you can make them ahead of time.

A seasonal asparagus salad as an Easter side dish idea, saved with avocado, crispy prosciutto, boiled egg and feta cheese.
Spring Asparagus Salad - photo credit Sungrown Kitchen

Spring salad

Because sometimes, we want something a bit lighter! Roast side dishes are delicious but to get some leafy greens in your menu too, try this Spring Asparagus Salad with Crispy Prosciutto. It's a great side dish if you're looking for Easter salad recipes and the asparagus will be fresh and in season.

A serving dish on the Easter dinner table with Brussel sprouts and walnuts
Roasted Brussel Sprouts With Balsamic Glaze - photo credit Sunglow Kitchen

Brussel Sprouts

Brussel sprouts aren't just for Christmas! Try these roasted Brussel sprouts with balsamic glaze as an easy vegetable side dish for Easter Sunday dinner. The nuts add some crunch and it will convert any haters who cling to their Brussel sprout prejudice.

A large oval dish with cheesy scalloped potatoes
Gouda Cheddar Parmesan Scalloped Potatoes - photo credit XOXO Bella

Cheesy potatoes

Gouda cheddar parmesan scalloped potatoes are the perfect decadent Easter side dish for roast lamb. Smoked Gouda, white cheddar and parmesan cheese go especially well together and make this a deliciously tangy potato side dish to try.

Happy Easter - and enjoy your dinner and side dishes! Got any other recommendations for me? Let me know in the comments.

Looking for dessert too? Try my cute little chocolate meringue nests.

chocolate meringue nests filled with mini eggs candy

Easter Potato Bird's Nests (no egg or flour)

· 5 Comments

Potato bird's nests - crispy, delicious and cute!

This crispy potato bird's nest recipe is a perfect spring side dish for Easter dinner. It is both on-theme for springtime and really delicious!

The biggest issue I ran into when developing this recipe was how to make potato bird's nests hold their shape and go crispy. And after many attempts, I discovered that the key ingredient in a crispy potato bird's nest is ghee, or clarified butter. We pan-fry grated potato as a rosti in the ghee before creating a bird's nest shape using a cupcake tray. They aren't too dense which gives them a wild, architectural look that is really reminiscent of bird's nests and twigs. The variety of potatoes to use in potato bird's nests is very important, they need to have a high starch content (sometimes referred to as 'floury' potatoes) so that they bind together as this potato bird's nest recipe has no egg or flour, or other binding agents. So this recipe is gluten free and egg free too.

I like to serve these crispy potato bird's nests at Easter with a roast dinner, which for us is usually lamb!

Potato Bird's Nests on a serving dish

These Easter potato bird's nests also look especially cute with some shallot 'eggs' inside them, and for me, no roast dinner is complete without some caramelised shallots.

Potato bird's nests work really well as an Easter side dish, and if you're planning your Easter menu check out these canapes that work really well in springtime.

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Ingredients

You only need four simple ingredients for this potato bird's nest recipe - and they come together fast too.

grated potato nests on a serving tray
  • Potato (a 'floury' variety like King Edward or Maris Piper)
  • Shallot
  • Ghee or clarified butter
  • Salt

See the recipe card for quantities.

Instructions

Peel and grate your potatoes and shallot, ideally using an attachment that grates longer strips so that it gives us more room to create the potato bird's nest shape.

Raw grated potato and shallot in a mixing bowl.

Season the raw grated potato and shallot with salt.

Heat the ghee or clarified butter in a frying pan and when it is hot and shimmering, add a small, loose handful of grated potato to the pan. We want the ghee hot enough to get a loud sizzle when the potato hits it. Test this first with a piece of grated potato and if it doesn't hiss at you, it isn't hot enough yet. If the ghee starts to smoke, it is too hot. Take care when cooking with hot oils!

Depending on the size of your pan you can add two or three at a time but be cautious of it bringing down the temperature of the ghee too much. Don't make them too thick or dense, as they won't crisp up. There should still be some gaps you can see the bottoms of the pan through.

Press down on the potato rosti with a spatula to flatten them, and once golden brown and crispy on one side, flip them over.

Once they are golden crispy on both sides, transfer immediately to a cupcake tray and press them gently into the mould using the end of a rolling pin to shape them into potato birds' nests. You shouldn't need to grease the cupcake tray, but you can.

Potato rostis being shaped into nests using a cupcake tray and a rolling pin

Hint: This recipe tastes great with other spring side dishes like this truffle asparagus and broccoli puree.

Variations

Here are a few ways you can adapt this crispy potato nest recipe to suit you.

  • Spicy - add chili pepper flakes to the grated potato to add a kick!
  • Herbs - add some herbs like thyme or rosemary
  • Other vegetables- try adding some grated carrot or parsnip

Equipment

You will need the following equipment to make this easy recipe.

  • Mixing bowl
  • Frying pan
  • Cupcake tray
  • Rolling pin (or similar blunt object to help press the potato bird's nests into the cupcake tray whilst they are hot)

Storage

Store any leftovers in the cupcake tray and reheat in the oven when needed. Good for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

The purpose of using ghee in recipes is to raise the smoke point (or flashpoint) of butter. Clarifying butter separates the milk solids from the water in the butter. Using ordinary butter in this potato bird's nest recipe will not achieve a crispy nest as the butter will burn before it gets hot enough, and therefore it will not hold its shape. So this is very important.

Easter Potato Bird's Nests

Rosanna Stevens
A crispy bird nest made from potato that makes an ideal spring side dish for Easter dinner
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine American
Servings 10 nests
Calories 64 kcal

Equipment

  • 1 Vegetable grater or food processor grater attachment
  • 1 large mixing bowl
  • 1 Large frying pan
  • 1 Cupcake tray
  • 1 Rolling pin or another round, blunt object

Ingredients
 
 

  • 300 grams Potatoes (must be floury variety)
  • 1 Large shallot
  • 3 tablespoon Ghee
  • Salt

Instructions
 

  • Peel and grate the potato and shallot
  • Season the raw grated potato and shallot with salt.
  • Heat half of the ghee or clarified butter in a frying pan and when it is hot and shimmering, add a small, loose handful of grated potato to the pan.
  • Press down on the potato rosti with a spatula to flatten them, and once golden brown and crispy on one side, flip them over.  
  • Once they are golden crispy on both sides, transfer immediately to a cupcake tray and press them gently into the mould using the end of a rolling pin to shape them into potato birds' nests. You shouldn't need to grease the cupcake tray, but you can.
  • Repeat each step, using more of the ghee as needed to ensure enough fat is in the frying pan.

Nutrition

Calories: 64kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 2mgPotassium: 135mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 6mgCalcium: 5mgIron: 1mg
Keyword Crispy Potato Rosti Nests, Easter side dishes, Potato Bird's Nests
Tried this recipe?Let us know how it was!

Toasted Almond And Apricot Gin Fizz

· 2 Comments

A toasted almond and apricot gin fizz makes the perfect summer gin cocktail. Apricot gin and almond syrup are shaken over ice with an egg white to add a smooth texture and then topped up with some sparkling wine to add a sense of occasion to proceedings.

This apricot gin cocktail is a classic sour, where we add egg whites to create a smooth and luxuriously thick finish. Egg whites have little flavour of their own, meaning they can be used in cocktails to add air and texture without sacrificing or altering the taste. The protein in the egg whites aerates the cocktail as we shake it. For best results, shake the toasted almond and apricot gin fizz without ice to give the egg white the best chance to react and thicken the drink - but being honest with you, I always add ice as I love my cocktails really chilled. An alternative is to serve this toasted almond and apricot gin fizz in a glass that has been in the freezer.

Another great thing about using egg whites in cocktails is that it gives you a surface to rest a garnish on, like edible flowers or a citrus zest twist.

Toasted almond and apricot gin fizz on a small table next to a chair.

I've been playing with flavoured gins for a while now and as soon as I found this apricot gin I knew exactly what to create with it. Apricot and almond is a favourite flavour combination of mine, and this gin cocktail isn't too sweet, which I prefer, although you can adjust the sweetness to your taste by adding more almond syrup or choosing a sweeter sparkling wine.

Do you love a gin cocktail with a bit of fizz? Try a Twinkle, they're also delicious. And what cocktail hour would be complete without snacks? Crunchy popcorn calamari is a great summery side to try.

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Ingredients

This toasted almond and apricot gin fizz is a simple cocktail to make at home or a fantastic cocktail to serve at parties as it looks and tastes fancy.

A toasted almond and apricot gin cocktail in a coup glass on a table.

See the recipe card for quantities.

Instructions

Measure your apricot gin, almond syrup and egg white into a cocktail shaker.

Add ice all the way to the top, and shake vigorously for 20 seconds to combine the liquids and aerate the eggs white into them.

Strain the almond apricot cocktail into a glass (it's wise to double strain it to ensure a super smooth finish) and top up with your sparkling wine of choice.

An apricot gin cocktail on a sunny outdoor terrace table.

Hint: Fresh egg whites are best in this gin fizz cocktail recipe

Substitutions

Here are some ways you can tweak this toasted along and apricot gin fizz recipe to suit you.

  • Alcohol free - use an alcohol free gin and sparkling wine
  • Vegan - You can swap the egg white in this apricot gin fizz cocktail recipe for two tablespons of aquafaba

Equipment

A cocktail making set is a gift to yourself that will keep on giving. Plus, it makes you look classy sitting on your shelf or drinks trolley.

Speaking of drinks trolleys...I'm just a bit obsessed with this one

Storage

It's best to consume this cocktail immediately and not make it in advance.

These ingredients don't stand up well to freezing.

Top tip

Always add ice to the cocktail shaker last, and always pack in as much as you can. This is so that the liquid moves over the ice as you shake, rather than the ice moving around the shaker which breaks it down and will water down your cocktail.

Food Safety

Drinking or eating raw or slightly cooked eggs comes with a risk of food bourne diseases. I recommend only using eggs from chickens that have been vaccinated against salmonella.

a toasted almond and apricot gin fizz, one of the classiest cocktails to serve

Toasted Almond And Apricot Gin Fizz

A classic sour cocktail made with apricot gin, almond syrup and egg whites topped up with sparkling wine.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Total Time 5 mins
Course Drinks
Cuisine American
Servings 1 cocktail
Calories 223 kcal

Equipment

  • 1 Cocktail shaker
  • 1 shot measure

Ingredients
 
 

  • 50 ml apricot gin
  • 25 ml almond syrup
  • 1 egg white
  • 50 ml sparkling wine
  • ice

Instructions
 

  • Measure the apricot gin and almond syrup into the cocktail shaker
  • Add the egg white
  • Fill the cocktail shaker with ice
  • Shake the apricot gin cocktail vigorously for 20 seconds
  • Strain the cocktail into a glass
  • Top up the cocktail with sparkling wine to finish

Nutrition

Calories: 223kcalCarbohydrates: 19gProtein: 3gFat: 1gSodium: 68mgPotassium: 110mgSugar: 19gCalcium: 10mgIron: 1mg
Keyword apricot gin fizz, gin cocktail
Tried this recipe?Let us know how it was!

Check out these other recipes you might like!

Easy Easter Canapes for 2022

· 5 Comments

Looking for easy Easter canapes? Look no further, I've gathered the cream of the crop.

These canape recipes for Easter are all simple enough to make but look and taste fancy so will bring a sense of occasion to your Easter dinner. Sometimes canapes can be fussy and time consuming, which is the last thing you want when preparing a meal for family and friends.

We have a selection of hot and cold canapes so you can choose what works best for you and your oven schedule (and fridge space!) and several of these can be made in advance and frozen to free up more of your time.

For Easter canapes I like fresh flavours and a balance of light and heavier options. I usually introduce a lot more fish and keep back the meat to save it for the main event (which for me is always roast lamb). I play with texture, mix it up between sharing platters and individual bites and try and include as much colour as I can. It is spring after all!

So without further ado, here is my round up of easy Easter canapes for 2022.

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Smoked mackerel croquettes with beetroot puree on a canapé tray

1. Smoked Mackerel Croquettes

An elegant fish canape to start us off, these smoked mackerel croquettes are topped with a beetroot puree that lends a sweetness to the warm, crunchy and smoky croquette. Remarkably simple to make, you can also get them ready ahead of time and freeze them, ready to finish on the day.

Served hot - Fish

Easter canapé ideas - savoury profiteroles stuffed with goat cheese
Savoury profiteroles with goat cheese

2. Savoury Profiteroles

You might be accustomed to having profiteroles for dessert, but choux buns work just as well stuffed with savoury fillings! Like these mini savoury profiteroles with whipped goat cheese and honey - guests will be pleasantly supripsed and won't be able to get enough of these cheesy little bites.

Served cold - Vegetarian

A delicate cheddar cup canapé with avocado feta mousse on a serving dish
Cheddar Cups with Avocado Feta Mousse - photo credit www.wearenotmartha.com

3. Cheddar Cups

These cheddar cups with avocado feta mousse are a great Easter canape that look fancy (and a little bit like nests too, Easter theme!) but they are actually incredibly simple. The cheese cups require just one ingredient and the entire canape is so easy to put together.

Served cold - Vegetarian

Bunny shaped easter canapés on a serving plate with a dipping sauce
Easter Bunny Croquettes - photo credit www.momfoodie.com

4. Easter Bunny Croquettes

Now, these are adorable. What easy Easter canapes could be more fun than Easter Bunny Potato Croquettes? Adults will get a kick out of them and kids will love them too.

Served hot - Vegetarian

Smoked salmon devilled eggs on a plate
Smoked Salmon Deviled Eggs - photo credit www.artofnaturalliving.com

5. Deviled Eggs

Smoked salmon Deviled Eggs flavoured with lemon, dill and cream cheese, these easy Easter canapes are a rich and special bite to serve on Easter Sunday.

Served cold - Fish

Small and dainty Easter canapés made from stacks of honeydew and cantaloupe melons topped with prosciutto and a mint leaf
Honeydew and Cantaloupe Canape with Prosciutto - photo credit www.shekeepsalovelyhome.com

6. Melon and Prosciutto Stacks

Dainty and elegant honeydew and cantaloupe hors d’oeuvres with proscuitto. These prosciutto and melon appetizers make a refreshing Easter canape that's extra pretty and feminine! With just 4 ingredients and a tiny cookie cutter, you can create these elegant Easter canapes.

Served cold - Meat

Canapés made from goat cheese, nuts and herbs formed into a ball on a serving platter
Goat Cheese balls - photo credit www.apaigeofpositivity.com

7. Goat Cheese Balls

Cut out the potential mess of a shared cheese board and make these sweet and savoury goat cheese balls. Made with many go-to cheese board ingredients: smooth, creamy cheese, sweet fruit, crunchy nuts, and fresh herbs but rolled together into bite-sized finger food.

Served cold - Vegetarian

Breaded artichoke hearts with herbs on a canapé serving dish
Breaded Artichoke Hearts - photo credit www.christinascucina.com

8. Breaded Artichoke Hearts

You know me and breadcrumbs, I'd breadcrumb a shoe and eat it and therefore these breaded artichoke hearts are definitely a favourite! They are easy to make and can be served as an appetizer or side dish, and I'd be tempted to serve them as both, they look so good.

Served hot - Vegetarian

Tartine With Gravlax - photo credit www.twocloveskitchen.com

9. Gravlax Tartine

Another great fish option in our canape ideas for Easter, why not make mini versions of this open-faced tartine with gravlax? Gravlax is one of my favourites, I actually prefer it to smoked salmon and it goes especially well with cream cheese.

Served cold - Fish

baked camembert with honey with apple slices on a canapé tray

10. Whole Baked Camembert

Who doesn't love whole baked camembert? This camembert with honey and garlic croutons is always a guest favourite. Gooey melted camembert in a bread basket with crunchy croutons on top - you'll need to make several as they disappear FAST.

Served hot - Vegetarian

a tray with champagne bottle and glasses and a dish with spicy parmesan canapés for Easter Sunday

11. Spicy Parmesan Biscuits

These spicy parmesan biscuits work in perfect harmony with champagne so make an ideal canape to serve on special occasions like Easter Sunday. You can also make batches of the dough and freeze it so works well as an easy canape to make in advance.

Served hot or cold - Vegetarian

A bowl of panko breaded mushrooms and dipping sauce on a canapé tray

12. Panko Mushrooms

These panko mushrooms make a great vegetarian canape for Easter Sunday - crunchy and full of umami flavour, the garlic dipping sauce is always a hit too. I bake them in the oven rather than fry them, which makes them healthier and frees up space on your stovetop!

Served hot - Vegetarian

Let me know which of these easy Easter canapes you end up making, and tag me in any pics on Instagram so I can see!

Smoked Mackerel Croquettes With Beetroot Puree

· 1 Comment

Smoked mackerel croquettes with beetroot puree - a bite-sized classy canape that is unbelievably easy to make!

Looking for easy canape ideas? This smoked mackerel recipe is one of my favourite canapes to serve at dinner parties, they're rich yet light, crispy on the outside and smooth on the inside. The herbs and lemon zest add a wonderfully fresh taste and the sweet beetroot puree is a perfect complement for the crispy smoked fish croquettes.

Their small size means we can shallow fry, and get a light and crispy exterior from the panko crumb but without the hassle of having to deep fat fry.

Mackerel is an oily fish full of protein and fatty acids, and it lends itself particularly well to hot smoking. You can also use trout as an alternative smoked fish in this recipe if you prefer.

You can use pre-packaged smoked mackerel fillets or buy fresh mackerel and smoke it yourself using wood chips. Hot smoking fish yourself is such a treat and it tastes amazing, but I understand that not everyone has this equipment or the time.

I also usually buy cooked beetroot to make the beetroot puree for these easy canapes, although you can roast it yourself if you have some raw beetroot to hand!

smoked mackerel croquettes with beetroot puree in a line on a serving dish

You can shape these smoked mackerel croquettes however you like, little balls or flat patties work well, you can even put them on a stick as a savoury lollipop! I like to make mine into squares or oblongs sometimes and I use a pastry scraper to get that clean flat edge. But little round croquettes are easy and make delicious bite sizes canapes.

These smoked mackerel croquettes with beetroot puree work at any time of year whenever you need an elegant fish canape to serve at parties alongside some classy cocktails.

Looking for other easy canape ideas? Try these savoury profiteroles stuffed with goat cheese. Or this asparagus mousse amuse bouche works wonderfully well at dinner parties too.

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smoked mackerel croquettes balls on a serving dish

Ingredients

For this smoked mackerel recipe, you will need...

smoked mackerel fillets on a wooden chopping board with fresh parsley
  • Smoked mackerel fillets
  • Potato
  • Lemon zest
  • Panko breadcrumbs
  • Egg
  • Plain flour
  • Parsley
  • Chives
  • Beetroot
  • Mascarpone cheese
  • Cooking oil
  • Salt and pepper

See the recipe card for quantities.

Instructions

Peel your potatoes and put them in a saucepan of salted water. Bring to a boil and cook for 5-10 minutes until tender. Drain and leave them in the colander to completely steam dry.

Meanwhile, make your beetroot puree by blending cooked beetroot with mascarpone cheese and season with salt and pepper. Set to one side.

Flake your smoked mackerel fillets with a fork into small pieces.

Finely dice your herbs, zest the lemon and prepare your panko station.

Take 3 bowls or Tupperware containers and place the flour into one, the egg into another and the panko breadcrumbs into the third.

In a large bowl, mash your potato and then mix with the flaked smoked mackerel fillets, lemon zest and herbs.

Balls of smoked mackerel, potato and herbs ready to be panko breadcrumbed and fried

Take a large teaspoon of the smoked mackerel and potato mixture. and shape it into a ball with your hands. Press it together to compress it, then roll it to form a sphere.

Panko the smoked mackerel croquettes by dipping them first into the flour, making sure each side is coated.

Then dip them into the egg, and then into the panko breadcrumbs.

Smoked mackerel croquettes with panko breadcrumbs ready to be fried

Heat a small frying pan with oil. Using a small frying pan allows you to get a deeper layer of oil for optimum shallow frying, aim for a depth of half a centimetre.

When the oil is shimmering, fry the smoked mackerel croquettes in small batches turning occasionally to get each side golden and crispy.

Place the smoked fish croquettes onto kitchen paper to soak up any excess oil after cooking, and then put them on your serving plate.

Using a teaspoon or a piping bag, place a small amount of beetroot puree on top of each smoked mackerel croquette. Finish with a small sprig of chive, and serve.

smoked mackerel croquettes with beetroot puree and a single fresh chive balanced on top

Wine pairing for smoked mackerel

We need something that cuts through the oiliness of the smoked fish and also stands up to the smoky flavour - so try a Portuguese Abariño, a white Burgundy or sparkling rose champagne.

Substitutions and Variations

Here are a few ways to adapt this smoked fish croquette recipe and make it work for you.

  • Smoked fish - instead of smoked mackerel, try smoked trout instead.
  • Gluten free - use gluten free flour and breadcrumbs to make this gluten free.
  • Herbs - experiment with herbs, try dill or chervil instead.

Equipment

  • Large mixing bowl
  • Three smaller bowls or Tupperware containers
  • Small frying pan
  • Blender or food processor
  • Serving platter

Storage

Store any leftover smoked mackerel croquettes in the fridge and gently reheat in the oven. Good for 2-3 days.

You could also freeze the croquettes after the panko stage but before frying them. Use within a month.

Top tip

Designate each of your hands as 'wet' or 'dry' and keep them separate by using one hand to dip in the egg and the other to coat in the panko. This helps you to avoid getting more panko on yourself than on the smoked mackerel croquettes.

Smoked Mackerel Croquettes With Beetroot Puree

Rosanna Stevens
These delicious smoked mackerel croquettes in panko breadcrumbs with a smooth and sweet beetroot puree make an easy but elegant canape.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Appetizer, Snack
Cuisine American
Servings 20 canapés
Calories 101 kcal

Equipment

  • 1 Saucepan
  • 1 Frying pan
  • 1 blender or food processor
  • 1 large mixing bowl
  • 3 Tupperware containers or small bowls

Ingredients
 
 

  • 2 smoked mackerel fillets
  • 300 grams potato
  • 1 tablespoon lemon zest (grated)
  • 75 grams panko breadcrumbs
  • 100 grams plain flour
  • 1 egg
  • 2 beetroot
  • 1 tablespoon parsley
  • 1 tablespoon chives

Instructions
 

  • Peel your potatoes and put them in a saucepan of salted water. Bring to a boil and cook for 5-10 minutes until tender. Drain and leave them in the colander to completely steam dry. 
  • Meanwhile, make your beetroot puree by blending cooked beetroot with mascarpone cheese and season with salt and pepper. Set to one side. 
  • Flake your smoked mackerel fillets with a fork into small pieces. 
  • Finely dice your herbs, zest the lemon and prepare your panko station.
  • Take 3 bowls or Tupperware containers and place the flour into one, the egg into another and the panko breadcrumbs into the third.  
  • In a large bowl, mash your potato and then mix with the flaked smoked mackerel fillets, lemon zest and herbs.
  • Take a large teaspoon of the smoked mackerel and potato mixture. and shape it into a ball with your hands. Press it together to compress it, then roll it to form a sphere.
    balls of smoked mackerel and potato mixture
  • Panko the smoked mackerel croquettes by dipping them first into the flour, making sure each side is coated. 
  • Then dip them into the egg, and then into the panko breadcrumbs. 
  • Heat a small frying pan with oil. Using a small frying pan allows you to get a deeper layer of oil for optimum shallow frying, aim for a depth of half a centimetre. 
    smoked mackerel croquettes with panko breadcrumbs
  • When the oil is shimmering, fry the smoked mackerel croquettes in small batches turning occasionally to get each side golden and crispy. 
  • Place the smoked fish croquettes onto kitchen paper to soak up any excess oil after cooking, and then put them on your serving plate. 
  • Using a teaspoon, place a small amount of beetroot puree on top of each smoked mackerel croquette. Finish with a small sprig of chive, and serve.

Nutrition

Calories: 101kcalCarbohydrates: 6gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 21mgSodium: 74mgPotassium: 282mgFiber: 1gSugar: 1gVitamin A: 54IUVitamin C: 5mgCalcium: 21mgIron: 1mg
Keyword smoked mackerel croquettes, smoked mackerel recipes
Tried this recipe?Let us know how it was!

Truffle, Broccoli & Asparagus Puree

· 7 Comments

Truffle broccoli asparagus puree makes a gourmet side dish you can make in advance that is perfect for spring and works as a food styling hero too!

A gourmet puree like this truffle broccoli asparagus puree serves several purposes on a plate of food. For food styling purposes, it is more decorative as you can create shapes with it, perhaps a smear upon which you place meat or other vegetables. Or delicate little piped dots or streaks.

A puree also works in a similar way to a sauce, bringing elements together as well as preventing a dish from being too dry. I love playing with texture when creating a dish, and adding a puree to a plate of delicately balanced food can really elevate it.

I also love adding the flavour of truffle to the recipe, with its rich umami tones and decadent connotations. It's a strong flavour, so don't overdo it or it can overpower everything else. But a hint of truffle in a dish really adds depth and makes it taste expensive.

“Truffle is the food for kings, gods and pigs.”

Antonio Carluccio, chef and restaurateur
A plate with a smear of truffle broccoli asparagus puree on it and a whole head of broccoli

We need to cook our broccoli and asparagus until they are al dente, or just cooked. Cooking them too much will result in a dull, green and tasteless slush where all the flavour and nutrients have been leached out into the water. The asparagus and broccoli should be a vibrant and vivid green colour and all the flavours in the truffle broccoli asparagus puree will really shine.

I frequently serve this truffle broccoli asparagus puree as an easy side dish with roast lamb when the asparagus season is upon us in Springtime. There's nothing quite like the flavour of fresh asparagus.

If you're a huge fan of asparagus recipes like me, try this asparagus mousse amuse bouche, a delicious asparagus and crispy prosciutto quiche or this asparagus and comte cheese tart

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Ingredients

Here is what you will need to make a truffle broccoli asparagus puree.

Take care when buying truffle oil, an alarming number of products have zero truffle in them, only a fake flavouring. The real stuff might cost more, but you'll be paying for the quality of flavour that is priceless. As a general rule, white truffle is more expensive than black truffle. There are many different kinds of truffle and it can be quite the delicious rabbit hole to throw yourself down (read more here) but for the purposes of this blog post - buy good quality truffle oil that is made by infusing oil with actual truffles and not just flavouring.

A bowl of cooked broccoli and asparagus and a bottle of truffle oil
The broccoli and asparagus should be a vibrant green colour after cooking
  • Asparagus
  • Broccoli
  • Truffle oil
  • Cooking water
  • Salt and pepper

See the recipe card for quantities.

Instructions

Bring a saucepan of salted water to a rolling, constant boil.

Prepare a bowl of ice-cold water next to it.

Cut the broccoli into small to medium-sized florets, try to keep them all to a similar size to ensure an even cooking time. Trim as much of the stalks off as you can.

raw broccoli florets with the stalks trimmed to a short length on a wooden chopping board
Trim the broccoli stems as short as you can

Cut the asparagus into short pieces approximately 1-2 inches long. If the end of the asparagus spear seems tough and woody, remove it.

First, cook your broccoli by placing the florets into the boiling water and cooking for 4 or 5 minutes until they are tender but still a vibrant green colour.

a bowl of cooked broccoli and asparagus

Remove them immediately to the iced water with a slotted spoon to halt the cooking process and leave them there until they have completely cooled.

Now cook the asparagus, which cooks much faster and will need one minute exactly before also being placed in ice water.

Reserve the cooking water as we will need it in our truffle broccoli asparagus puree.

Add the cooled broccoli and asparagus to the liquidiser and add a small amount of cooking water to help get things moving.

Start the liquidiser and add more of the reserved cooking liquid a tablespoon at a time until it is able to blend everything down to a puree. Be patient and give the liquidiser time to do its work, don't add too much liquid too soon. Keep blending until you reach a smooth texture with no flecks of the broccoli or asparagus present.

Now add your truffle oil. Adding a few drops will suffice as it has a strong flavour, and continue to blend the puree so it emulsifies.

The result will be a glossy, vivid green truffle broccoli asparagus puree - season with salt and pepper to taste at this stage and add more truffle oil if you think it needs it.

A note on consistency, this puree should be a thick liquid that holds its shape if you put a spoonful on a plate and doesn't run. if you reach soup consistency, you've gone too far.

Place the truffle broccoli asparagus puree in a saucepan to reheat, or store it in an airtight container until needed.

a bowl of truffle broccoli asparagus puree

Hint: Rather than dumping all the broccoli or asparagus into the boiling water all at once, feed then in a handful at a time to stop the water temperature from dropping.

Substitutions and Variations

Here are a few ways you can change up this broccoli asparagus puree to suit you.

  • Other vegetables - swap in some other green vegetables, just be sure to balance the flavours as brassica family veg (like broccoli) will have a stronger taste and can overpower others.
  • Oils - don't like truffle? Use plain extra virgin olive oil.
  • Spice - why not try using chilli garlic oil to give this recipe a kick?

Equipment

You will need the following equipment to make your puree.

  • Large saucepan
  • Large mixing bowl
  • Liquidiser - I use this one!
  • Chopping board and knife

I use Robert Welch knives and recommend the entire range, it's what I trained with at chef school.

Storage

Store any leftover truffle broccoli asparagus puree in an airtight container in the fridge. Good for 2-3 days.

You can also freeze this puree, use it within one month. If it is too watery when you defrost it, put it in a sieve over a bowl to allow the excess moisture to drain through.

Top tip

If you add too much water to this truffle broccoli asparagus puree by mistake, do not fear! Place it in a sieve over a bowl and the excess water will drain away.

Truffle broccoli asparagus puree on a dinner plate

Truffle Broccoli Asparagus Puree

Rosanna Stevens
An elegant side dish for springtime flavoured with truffle and seasonal vegetables. This truffle broccoli asparagus puree will add flavour and texture to any meal!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Side Dish
Cuisine American
Servings 6
Calories 18 kcal

Equipment

  • 1 Saucepan
  • 1 large mixing bowl
  • 1 food processor/liquidiser
  • 1 chopping board and knife

Ingredients
 
 

  • 100 grams broccoli
  • 200 grams asparagus
  • 1 teaspoon truffle oil
  • 100 ml reserved cooking water
  • salt and pepper

Instructions
 

  • Bring a saucepan of salted water to a rolling, constant boil.
  • Prepare a bowl of ice-cold water next to it.
  • Cut the broccoli into small to medium-sized florets, try to keep them all to a similar size to ensure an even cooking time. Trim as much of the stalks off as you can.
  • Cut the asparagus into short pieces approximately 1-2 inches long. If the end of the asparagus spear seems tough and woody, remove it. 
  • First, cook your broccoli by placing the florets into the boiling water and cooking for 4 or 5 minutes until they are tender but still a vibrant green colour. 
  • Remove them immediately to the iced water with a slotted spoon to halt the cooking process and leave them there until they have completely cooled. 
  • Now cook the asparagus, which cooks much faster and will need one minute exactly before also being placed in ice water. 
  • Reserve the cooking water as we will need it in our truffle broccoli asparagus puree. 
    a bowl of cooked broccoli and asparagus
  • Add the cooled broccoli and asparagus to the liquidiser and add a small amount of cooking water to help get things moving. 
  • Start the liquidiser and add more of the reserved cooking liquid a tablespoon at a time until it is able to blend everything down to a puree. Be patient and give the liquidiser time to do its work, don't add too much liquid too soon. Keep blending until you reach a smooth texture with no flecks of the broccoli or asparagus present. 
  • Now add your truffle oil. Adding a few drops will suffice as it has a strong flavour, and continue to blend the puree so it emulsifies. 
  • The result will be a glossy, vivid green truffle broccoli asparagus puree - season with salt and pepper to taste at this stage and add more truffle oil if you think it needs it. 
  • A note on consistency, this puree should be a thick liquid that holds its shape if you put a spoonful on a plate and doesn't run. if you reach soup consistency, you've gone too far. 
  • Place the truffle broccoli asparagus puree in a saucepan to reheat, or store in an airtight container until needed. 

Nutrition

Calories: 18kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 356IUVitamin C: 17mgCalcium: 16mgIron: 1mg
Keyword Truffle Broccoli Asparagus Puree
Tried this recipe?Let us know how it was!

Mini Chocolate Meringue Nests

· 13 Comments

Chocolate meringue nests that make the perfect individual dessert for Easter and double up as decorations! These Easter chocolate nests are sweet and crunchy and look so cute filled with eggs on Easter Sunday (or the whole weekend).

Making meringue is second nature to me now and this easy meringue recipe is perfect for making chocolate meringue nests. To create a nest effect we use melted chocolate piped over the top of the nests, and included below is a video of how to make a piping bag out of baking paper that is the ideal small size for piping chocolate.

Meringue is made by whisking egg whites and sugar together before baking in a low oven. We allow it to dry out before decorating, and the result is a crunchy exterior that holds shape really well.

easter meringue nests filled with mini eggs candy

These easy meringue nests are ideal for Easter, where they can double up as decorations and dessert! I put them out on the Easter dinner table filled with little easter eggs and then at dessert time, guests can dig in. Why not fill the centre of the chocolate meringue nests with whipped cream and top with some more chocolate shavings?

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Ingredients

Here's how to make easy meringue nests for Easter.

  • Eggs
  • White granulated sugar
  • Milk chocolate

See the recipe card for quantities.

Instructions

Preheat the oven to 120 degrees Celsius / 250 degrees Fahrenheit and line a large oven tray with non-stick baking paper.

Make your meringue by separating the egg whites from the egg yolks. Take extreme care to not get any yolk into the whites, even a tiny speck of yolk in the white will result in a failed meringue.

Whisk the egg whites until they are pale and frothy with soft peaks. Slowly add the sugar until you have a glossy, silky and opaque white mixture that is fully incorporated.

Spoon the mixture onto it in small nests. Use the spoon to create a dip in the centre of the meringue nest.

Sprinkle some extra sugar over the top of the meringue nests to create a slightly browned and extra crispy exterior.

Bake the mini meringue nests in the oven for 1 hour before turning the oven off and leaving until it has completely cooled. This allows the meringue nests to dry out.

Melt your chocolate and spoon it into a small piping bag. Cut the end off, leaving a very small opening.

Create your chocolate meringue nests by drizzling the melted chocolate over the meringue nests in a circular pattern to emulate sticks and branches.

Leave the chocolate meringue nests to dry and then enjoy!

How to make a piping bag for melted chocolate decorations

  1. Cut a rectangular strip of baking paper/greaseproof paper and then cut it into a triangle with one long side and two short sides.
  2. Roll into a cone, adjusting the edges so that the tip is completely closed.
  3. Fold the edges over each other to fix them in place.
  4. Place 2-3 tablespoons of melted chocolate into the piping bag.
  5. Cut 1mm from the tip and pipe away!
A demonstration of how to make a piping bag for melted chocolate using a triangle shaped piece of baking paper and rolling it into a cone shape

Watch this video to see me making one in action.

Hint: Decorate your chocolate meringue nests on the baking tray, as you'll inevitably get chocolate in a few more places than planned and it creates a lot less washing up!

Three chocolate meringue nests surrounded by Easter eggs

Frequently asked questions

What is the best way to melt chocolate?

You can melt chocolate in three ways

  • On an induction stove in a saucepan on low heat
  • On a gas stove in a bowl above a saucepan of steaming hot water
  • In an oven-safe container at 100 degrees celsius

Can I use store-bought prepackaged egg whites for meringue?

I personally find that using prepackaged egg whites from a carton never yield good results when making meringue. I prefer to use whole eggs and then use the yolks to make ice cream or mayonnaise!

Can you whisk meringue by hand?

Yes! It's easy to whisk meringue by hand as long as you have the right equipment, I had to whisk egg whites by hand at chef school all the time. You will need a large bowl and a large balloon whisk. The size of the whisk is very important, you won't get enough air into the mixture otherwise and will only end up with an aching arm.

Variations

Here are some ways you can adapt or change up this chocolate meringue nests recipe to suit you.

  • Deluxe - add white and dark chocolate to the mix to really go to town on the chocolate
  • Vegan - here is an alternative meringue recipe you can use with aquafaba
  • Giant - you can make this into one giant nest to make it a sharing dessert

Like meringue? Try an Eton Mess!

Equipment

To make these chocolate meringue nests you will need:

  • Mixing bowl
  • Food processor or electric whisk (I have a Kitchen Aid)
  • Baking tray
  • Non-stick liner (I use this re-useable liner)
  • Baking paper or piping bags

Storage

You can store the chocolate meringue nests in an airtight container for up to a week.

Meringue freezes well - but best to wait to decorate them until after you have defrosted.

Top tip

The rule of thumb is to use 50 grams of sugar for each egg white, so you can scale this chocolate meringue nest recipe up or down to suit you.

chocolate meringue nests filled with mini eggs candy

Mini Chocolate Meringue Nests

Easy meringue nests decorated with piped chocolate - the perfect Easter dessert that also serves as decoration!
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Drying out and decoration 1 hr 15 mins
Total Time 2 hrs 25 mins
Course Dessert
Cuisine American
Servings 4 nests
Calories 270 kcal

Equipment

  • 1 mixing bowl
  • 1 electric whisk or stand mixer
  • 1 large baking tray
  • 1 non-stick baking liner
  • 1 small piping bag

Ingredients
 
 

  • 3 egg whites
  • 175 grams white granulated sugar
  • 90 grams milk chocolate
  • 1 tablespoon white granulated sugar

Instructions
 

  • Preheat the oven to 120 degrees Celsius / 250 degrees Fahrenheit and line a large oven tray with non-stick baking paper.
  • Make your meringue by separating the egg whites from the egg yolks. Take extreme care to not get any yolk into the whites, even a tiny speck of yolk in the white will result in a failed meringue. 
  • Whisk the egg whites until they are white and frothy with soft peaks. Slowly add the sugar until you have a glossy, opaque white mixture that is fully incorporated.
  • Line a baking tray and spoon the mixture onto it in small nests. Use the spoon to create a dip in the centre of the meringue nest. 
  • Sprinkle some extra sugar over the meringue nests to help them brown sightly and crisp up.
  • Bake the mini meringue nests in the oven for 1 hour before turning the oven off and leaving until it has completely cooled. This allows the meringue nests to dry out.
  • Melt your chocolate and spoon it into a small piping bag. Cut 1mm from the tip, to leave a very small opening.
  • Create your chocolate meringue nests by piping the melted chocolate over the meringue nests in a circular pattern to emulate sticks and branches. 
  • Leave the chocolate meringue nests to dry and then enjoy!

Nutrition

Calories: 270kcalCarbohydrates: 51gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 41mgPotassium: 103mgFiber: 1gSugar: 49gCalcium: 7mgIron: 1mg
Keyword Chocolate meringue nests, Easter meringue nests, Easy meringue nests
Tried this recipe?Let us know how it was!

Caramelised Balsamic Shallots

· 4 Comments

Sticky caramelised balsamic shallots that make a dream side dish! This is a three-ingredient, one pan stovetop recipe. We don't use the oven, it's ready in 20 minutes and it reheats well so you can make it in advance. Does it get simpler?

The sticky balsamic glaze on these caramelised balsamic shallots is full of umami flavour and the sweetness of the shallots really comes through against the tang of the balsamic vinegar. We caramelise the shallots in butter and monitor the heat to achieve a perfectly cooked shallot that is caramelised evenly on the outside and soft and tender on the inside.

There's no added sugar due to the natural sugar in shallots that caramelises with the bubbling butter, and my main tip for this recipe is not to make it when you're hungry as the smell of shallots caramelising in butter is one that will make you climb the walls if you're even slightly peckish.

Caramelised Balsamic Shallots in a bowl

These sticky caramelised balsamic shallots make a great side dish for roast dinner like lamb rump, alongside some crispy roast potatoes and maybe a sophisticated truffle asparagus broccoli puree.

I also eat them by themselves, there's no shame in admitting that.

I usually allow four caramelised balsamic shallots per person as a side dish, they are incredibly moreish!

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Browned cooked shallots in a bowl

Ingredients

  • Shallots
  • Butter
  • Balsamic vinegar
  • Salt and pepper

See recipe card for quantities.

ingredients for recipe: balsamic vinegar, butter and shallots

Instructions

Carefully peel and then top and tail your shallots with a sharp knife to remove the root and the shoot.

Remove all the papery layers and ensure they are approximately all the same size, so if any are particularly large, remove an extra layer to bring them in line with the others.

We want them to stay together in one piece, so be sure that you don't slice too high above the root or they will fall apart.

peeled raw shallots on a chopping board

Heat the butter in a high sided frying pan or saucepan on medium heat and wait until it stops crackling before adding the shallots.

Sprinkle over some salt to help them release their water and cook faster.

Stir occasionally to ensure even browning on all sides.

After around 10 minutes, test if the shallots are cooked by poking with a sharp knife to see how tender they are. If it goes in easily, they are ready.

Pour the balsamic vinegar onto the caramelised shallots - it will bubble ferociously, and you will get a strong smell of vinegar.

Quickly swill the caramelised balsamic shallots round the pan for a few more seconds, add a twist of cracked black pepper and then turn off the heat.

Remove the balsamic shallots into a warmed dish using a slotted spoon and serve immediately.

sticky balsamic shallots in a serving bowl

Substitutions and variations

Here are a few ways you can change up this caramelised balsamic shallots recipe to suit you.

  • Vinegars - instead of balsmic try a sherry vinegar
  • Herbs - try adding some herbs, or even rosemary salt to add even more flavour.
  • Vegan - use a dairy free butter or neutral cooking oil instead of butter

Equipment

I like to use a saucepan or deep-sided frying pan that has good and even heat distribution. Anything too flimsy will burn the butter. Enamelled cast iron is good, or a really decent metal saucepan like All Clad that might be expensive but will last forever and can be used on both gas and induction.

I use Robert Welch Knives - it's what I trained with at chef school and they are brilliant.

Storage

Store leftovers in the fridge and reheat in the oven for 10 minutes when needed.

These ingredients don't stand up well to freezing.

Top tip

Turn the heat up and down to moderate how browned the shallots get and how quickly. What we don't want is for them to be burnt on the outside and still raw and crispy on in the inside! A slow and steady caramelisation is ideal.

Caramelised Balsamic Shallots

Sticky, sweet, juicy and tender - these caramelised balsamic shallots are easy to make and work perfectly as a side dish
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine French
Servings 4 people
Calories 101 kcal

Equipment

  • 1 knife
  • 1 Chopping board
  • 1 Saucepan

Ingredients
 
 

  • 500 grams shallots
  • 50 grams butter
  • 1 tablespoon balsamic vinegar
  • Salt and pepper

Instructions
 

  • Carefully peel and then top and tail your shallots with a sharp knife to remove the root and the shoot. 
  • Remove all the papery layers and ensure they are approximately the same size, so if any are particularly large, remove an extra layer to bring them in line with the others. 
  • We want them to stay together in one piece, so be sure that you don't slice too high above the root or they will fall apart.