TO DRINK: A chilled dry rosé, such as Solms-Delta Lekkerwijn.
Grilled brioche with pate and caramelised figs
Ingredients
- 12 slices brioche
- 40g butter, melted
- 4 figs, sliced lengthways
- 60ml (¼ cup) brown sugar
- 110g pâté
Instructions
Heat a large, non-stick frying pan over high heat. Cut the brioche slices into 12 rectangles measuring 6cm x 3cm. Brush with the butter and fry until golden, about 1 minute on each side. Set aside.
Press the fig slices in the sugar to coat and fry until caramelised, for about 1 minute on each side.
Spread the pâté on the brioche and top with the figs to serve.
CHEAT’S TIPS
You can entertain on call with a whole range of bite-sized savoury nibbles. Stock up on these ingredients and you’ll never be caught short for a party.
FROM THE SUPERMARKET
Puff pastry, shortcrust pastry, phyllo pastry, frozen or fresh ravioli, bocconcini, haloumi, feta, Parmesan, goat’s cheese, pâté, hummus, smoked salmon or trout, smoked chicken, barbecued chicken, brioche, white bread, lavash bread, grissini sticks, instant polenta, anchovies, roasted peanuts, sparkling apple juice, fruit juice, soda or mineral water, tonic water, lemonade, elderflower cordial, cocktail napkins.
FROM THE GREENGROCER
Citrus fruits, fresh herbs, ginger, shallots, spring onion, cherry tomatoes, button mushrooms, snow peas, fennel, chillies, Granny Smith apples, figs.
FROM THE FISHMONGER
Frozen or fresh crab meat, salmon roe.
FROM THE DELI
Cured meats, olives, marinated roasted vegetables, goodquality extra-virgin olive oil, red wine and white wine vinegar.
FROM CHINATOWN Roasted duck, barbecued pork, frozen dumplings, wonton wrappers, Chinese pancakes, char siu sauce, Chinese soup spoons (for serving).
FROM THE BOTTLE STORE
Gin, vodka, sake, white rum, orange liqueur, Campari, peach schnapps, beer, sparkling wine, plenty of ice.
