Jubilee Cocktail
W
hen we had that early warm spell at the end of March I started to get really excited about the Summer being here and lovely days spent in the garden with friends. The following week was FREEZING!!! Oh well. Anyway it made me think about the Queens Jubilee celebrations and things that may sit well with that weekend. For an easy going gathering I thought it would be great to do some canapes and cocktails. For a 2 – 3 hour cocktail party you’ll need about 10 canapes per head with a variety of about 5 – 8 canapes. Here’s a couple of ideas to start you off along with a jolly regal cocktail. Mini chicken ‘drumsticks’ 20 chicken wings 10 cm fresh ginger grated 2 garlic cloves crushed 1 tbsp hot chilli sauce 1 tbsp light soy sauce 1 tbsp granulated sugar 1 tbsp water Use the fat bit of the chicken wings only – save the rest for making stock. Combine the ginger, garlic, sauces, sugar and water in a bowl and add the chicken stirring to coat. Cover and refridgerate for about 4 hours or overnight. When you’re ready to serve preheat the oven to 180c. Place the chicken on a wire rack over an oven tray and bake until well browned and cooked through – about 35 mins. Serve warm or at room temperature.
10 | SKWilmslow & Alderley Edge - May/June 2022
Asparagus croutes 7 slices of medium sliced white bread. 10 asparagus tips – halved lengthways Chives 1 small jar of lemon hollandaise sauce Paprika to dust Stamp out 3 rounds out of each slice of bread – I use a small glass. Put the rounds on a baking tray and bake in a pre-heated oven (150c) for about 25 mins until crisp but not too browned. You can do this up to 3 days in advance and keep in an airtight container. Put the asparagus tips into a pan of boiling water and when it comes back to the boil drain immediately and refresh in cold water then pat dry. Cut the chives into 2.5m lengths. Spoon some hollandaise onto each croute then top with the asparagus, chives and a small dusting of paprika. Serve at room temperature. Jubilee Cocktail Chill a champagne coupe or large cocktail glass. Slice the top off a strawberry and cut a notch into the base so it will perch on the edge of the glass. Combine 20ml of gin (tea infused if you can get it), and 40 ml of Dubonnet or Martini Rosso in an ice-filled mixing glass. Stir for 20 seconds then strain into the chilled glass and top with Champagne. Enjoy the long weekend!
