#24 - Fancy-ish Nibbles Edition
As summer rolls around (please??) I start to have my friends around to eat more, and I always want to kick things off with a chic little nibble. This week’s newsletter is going to give you not one, not two, but THREE really nice options for when you want to treat your pals too. There are some anchovy toasts, smashed potatoes with trout roe and dill, plus some charred corn and cheddar beignets. You’re welcome!
You’ll also get my Copenhagen recommendations, fresh from my trip there last month. Lots of affordable goodies in there, especially for a city that can be quite pricey.
There are also a couple more tickets left for my supper club on 21st May. You can find tickets here.
The Recipes
Anchovy, Charred Pepper and Burrata Toasts
This are inspired by a nibble I ate in San Sebastian many years ago, crossed with the iconic burrata toasts my friend Esther Clark makes. You can subscribe to her newsletter here.
3 red peppers
1 green pepper
3 pickled guindilla chillies
6 anchovies
1 ball of burrata
3 slices of sourdough bread
salt and olive oil
Heat your grill to high. Place your red peppers and green pepper on a baking tray, then get them under the grill. Grill them for about 7 minutes on each side, or until the skins are blackened and the peppers have softened.
Place your peppers in a bowl, and cover it with a tea towel to let them steam and soften whilst they cool.
Once your peppers are cool enough to handle, peel off the skins and discard the middles. Finely dice them, along with your guindilla chillies, and add them to a sieve set over the sink. Add a big pinch of salt, and let them sit for 15 minutes to draw out any excess water.
Tip your peppers into a bowl, and mix them with a good couple of tbsp of olive oil.
Toast your bread, then cut each slice in half. Tear open your burrata, and divide it between your pieces of toast. Top each with a spoonful of your peppers and anchovy, then serve them up.
Potatoes with Trout Roe, Sour Cream and Dill
Something about trout roe just makes everything look fancy. It’s much cheaper than caviar, but just a few little pops of roe will have you feeling like a queen. These make a really lovely little starter when you have some friends you’d like to spoil.