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Fab Finger Food
Bite-sized treats for your drinks reception that are finger lickin’ good…
 NO 1. GOATS CHEESE TARTLETS
• 150g goat’s cheese
• 1 cup cream
• 1 egg, beaten
• 3 egg yolks
• 36 small filo pastry tart shells
Preheat the oven to 180c. Crumble the goat’s cheese into a bowl. Slowly add the cream, mashing with a fork until the mixture is smooth and creamy. Fold in the egg and egg yolks and season well with salt and freshly ground black pepper. Pour the mix into the tart shells and bake for 12 minutes or until puffed up and golden. Makes 36
 NO 2. GOAT’S CURD, PROSCIUTTO AND SOUR
CHERRIES ON RYE
• 5 slices rye bread, crusts removed
• 100g goat’s curd
• 5 slices prosciutto, each sliced into three
• Quarter cup finely chopped bottled sour cherries
Cut each slice of bread into three fingers. Spread a little of the goat’s curd onto each piece of bread and top with a piece of prosciutto and a teaspoon of chopped sour cherries. Serve immediately with a sprinkle of freshly ground black pepper. Makes 15 pieces.
 NO 3. AUBERGINE PINWHEELS
• 2 red peppers, trimmed with seeds removed
• 400g courgettes
• 50 large basil leaves
• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 1 large aubergine, thinly sliced lengthways
Grill or roast the peppers and set aside to cool. With a vegetable peeler, slice the courgettes into long ribbons, blanch in boiling water for a few seconds and refresh in cold water. Repeat with the basil leaves. Peel the cooked peppers and slice the flesh in half. Toss in the vinegar. Heat the oil in a large frying pan over medium heat and cook the aubergine until soft. Drain on paper towels. Lay a piece of plastic wrap or baking paper on the work surface and arrange a single line of overlapping aubergine slices. Cover with a layer of courgettes, then a layer of peppers and finally a layer of basil leaves. Roll up firmly to form a thin log. Repeat with the remaining ingredients. Refrigerate until ready to use. Slice and serve. Makes 20.te wine with fish, red wine with meat’ is a rule often repeated, but it’s not exclusive, so keep an open mind. shellfish suits crisp, citrussy whites, although those dishes with a sweet, rich flesh like crab taste great with more full-bodied wines.
 NO 4. SEARED BEEF WITH ROCKET
• 350g beef fillet, trimmed
• 1 tablespoon olive oil
• 20 large rocket leaves
• 100g pesto
Rub 1 tablespoon of freshly ground black pepper into the surface of the fillet beef. Heat the oil in a frying pan over high heat and sear the fillet for four minutes on each side, or until nicely coloured. Remove, season with salt, cover with foil and, when cool, slice into 20 very thin slices. Place the rocket leaves on a clean surface. On top of each one place a thin slice of beef. Add a teaspoon of pesto and roll up. Serve immediately. Makes 20.
NO 5. SEARED SALMON ON BRIOCHE WITH SAFFRON MAYONNAISE
• 2 x 5cm slices of brioche leaf, crusts removed 
• 20 strands saffron
• 2 egg yolks
• 2 teaspoons lemon juice
• 200ml vegetable oil
• 200g salmon fillet
• 2 teaspoons olive oil for frying
• 20 sprigs chervil, to serve
Cut each slice of brioche into sour squares. Place the saffron in a small saucepan with 2 fl oz of water. Place over medium heat and reduce until only a teaspoon of liquid remains. Remove from the heat and allow to cool. Place the egg yolks and lemon juice in a blender and season with salt and pepper. Blend, and with the motor still running, slowly drizzle in the oil until a thick mayonnaise forms. Pour into a bowl and fold through the saffron water and threads. Set aside. Season the salmon with salt and pepper. Heat the olive oil in a frying pan over high heat and sear the salmon on both sides, turning once. Reduce the heat and cook for a further five minutes. Cool and break the fish up into flakes. Lightly toast the brioche squares. Top with a little of the mayonnaise, some salmon and a sprig of chervil. Makes 20.
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Reception 
Meeting up with the lovely Kirstie McMurray from Cool FM, our compare for The Wedding Journal Reader Awards on Monday!
