‘Summer Lovin’

‘Summer lovin had me a blast, summer loving happened so fast’… ‘Summer sun, something's begun, but, oh, oh, the summer nights, well-a well-a well-a huh, tell me more, tell me more’...

Well-a-huh I’m telling you now, this summer so far has already been a blast with plenty more still to come. 

Fingers crossed the good weather continues to glow, allowing us to  relish in a bit of that summer sun that results in a nice natural tan. 

With the local festival scene taking off this month and next, having kick started with Cornbury Music Festival and The Wilderness and Jamie Oliver’s and Alex James’s ‘Big Feastival’ coming up in August, not forgetting countless afternoons at the polo or Cheltenham Cricket Festival, there’s lots to be getting excited about. 

However, it’s also all about the summer nights, inviting family and friends over for dinner, whether it’s an intimate alfresco supper or a big boisterous BBQ, it’s all about the nibbles that get the evening started.

Parma Ham, Fig and Mint 

Parcels

This deliciously refreshing canapé is ideal for summer entertaining. 

Everything about these little gems is hassle-free; they are quick and easy to make, and can be prepped in advance and stored in the fridge until you are ready to serve. 

Not only that but they also look impressive to your guests, giving the illusion of the ‘wow’ factor (which behind closed kitchen doors, took minimal effort). 

The fragrant and refreshing flavour of mint and fig wrapped in sweet Parma ham is summer in a mouthful, and should definitely be served with a glass of Pimms in tow.

Makes 20 Canapés

Ingredients

10 slices of Parma ham

4 fresh figs

20 mint leaves

Olive oil

Pepper

Method

v  Cut the Parma ham slices in half and lay them individually on a board

v  Remove the ends off the figs and cut each one into 6 segments

v  Place a mint leaf on each piece of Parma ham and put a piece of fig on top

v  Bring the sides of the Parma ham into the middle, covering the fig and roll lengthways into a parcel

v  When you’re ready to serve, season with a little black pepper and lightly drizzle with olive oil.

Smoked Salmon, Beetroot and Horseradish 

Bundles

This little of bundle of joy holds an array of exciting flavours which work beautifully together. 

There’s the sweet tang introduced by the beetroot, the harsh kick from the horseradish, all wrapped together with the silky smokiness of the salmon - if that’s not ‘culinary sex appeal’ I don’t know what is! It’s an easy canapé to put together and even the most novice of chefs can successfully achieve this as there’s very little that can go wrong...plus it always goes down a treat with the guests!

Makes 20 canapés

Ingredients

200/250g smoked salmon

5 beetroots cut up into 20 cubes, (an inch by an inch)

Cook’s note: organic beetroot holds a sweet flavour

Horseradish sauce

1 lemon, cut into wedges

Salt & Pepper

Method

v  Slice the smoked salmon into strips of about 3-4 inches in length and 2 inches in width

v  Lay them flat on a board and spread a thin layer of horseradish sauce along each slice

v  Place a piece of beetroot at the end of each piece, bring in the sides and roll down lengthways into a bundle

 v  Cook’s tip: If you’re struggling to hold it together, pop a cocktail stick through the middle

v  Finish off by seasoning with salt and pepper and serve with wedges of lemon.

Italian Crostini’s

Again, this is an easy canapé to assemble and a variety of toppings can be used. 

However, as a lover of Italian cuisine, which is where the crostini originates from, I want to remain in keeping with the flavours which represent their country; and this, is simply Italy in a mouthful!

Makes 20 canapés

Ingredient

For the crostini’s

1 loaf of ciabatta, cut into 1 cm slices

1 garlic clove, peeled, cut in half

Olive oil

For the topping:

5 slices of good Parma ham, cut into quarters

20 small mozzarella balls

20 sun-blush tomatoes

20 basil leaves

1 jar of decent black olive tapenade

Salt & Pepper

Method

v  Grill the ciabatta slices until golden, then rub with garlic and drizzle with olive oil

v  Spread a generous layer of olive tapenade onto each crostini; add a piece of Parma ham, followed by a basil leaf, and finish off with a sun-blushed tomato and a mozzarella ball

v  Season with black pepper and serve.