The Post Pub Lay On- What to Cook


Because I am such a young, trendy socialite, I have invited my friends to my house for some post pub nosh and entertainment in the way of card or board games. But the question is, what do half drunk cludo players want to soak up booze and inspire clever playing tactics?  I have thought long and hard and I believe these recipes might do the trick.

The nibble Stage: Mini Tortilla pizza slices

I must think of a punchy abbreviation for that name, but first I’ll tell you how to make them. It’s a bit obvious really just take:

Tortilla bread

Tomato paste/ basil pesto

Grated cheese

Parma ham/ ham and pineapple/ whatever

It’s basically a really thin, dainty pizza, but by using concentrated tomato paste, strong cheese and nice fresh topping you get really punchy flavours in little bites. Assemble your pizza on a baking tray, but be sparing with your toppings because you want it to be thin and crisp, not all soggy, then bake it for 5-7 minutes on a high gas mark, or until the cheese is bubbling. Slice into little triangles and serve on a bread board.

The Main Stage: Sticky Ribs (and whatnot)

Lots of ribs

Soy sauce

Sweet chilli sauce

Lemon/lime juice (a squeeze)

Pineapple juice (a splash)

Brown sugar (a spoonful)

Combine everything except your ribs to make a marinade, ether in a bowl or plastic bag, then add your ribs and leave for at least an hour in the fridge over night. Tip out onto a tray, cover with foil, and cook in the oven at gas  mark 8 for an hour. Then remove foil and cook for a few more minutes, basting with extra marinade. Serve on a big platter with one last coat of the sticky sauce.

The ‘and whatnot’ I plan to serve them with is potato wedges and salad.

The pudding stage: Chocolate and Butterscotch Éclairs.

For the choux pastry;

Half a pint of water

100g of butter

150g of sugar

4 eggs

For the filling;

A tub of double cream

1 sachet of butterscotch flavour angel delight

Half a pint of milk

For the topping;

A big bar of plain chocolate

A cup of water

A knob of butter

A few spoonfuls of icing sugar.

Put the water and butter into a pan and heat until the butter is melted, then bring to the boil for a moment before turning off the heat. Dump in the flour and beat in so that it comes away from the sides of the pan and forms a ball. WAIT FOR IT TO COOL (unless you want scrabbled egg). Then add the egg a little at a time, beating thoroughly. It should come together into a smooth, glossy mix.

Pipe in lines about the size of a fat slug onto a wet baking tray and cook on gas mark 7 for ten minutes, then turn down to 5 and bake for a further 20. If you don’t have a piping bag then put the mix into a sandwich bag and cut off a corner.

One they’re done slice open the sides and open them up like little pastry coffins as quickly as possible. This lets the steam escape from the hollow centres.

Make up the angel delight with the milk and whip the cream, you can add a hint of vanilla and a touch of icing sugar to it. Fill your pastries with two teaspoons of angel delight and a thick piped line of cream and close flat side up.

For the chocolate topping, put your chocolate, butter and water into a pan and melt, add the icing sugar and beat to a semi paste consistency, (thin enough to pipe but not run off the sides). Then pipe a generous amount on to your éclairs and they’re done. Simple.

And where’s the photo finish? Apologies blog readers, I took hasty pictures of all the food but found on inspection that they are all terrible and blurry, I think I was just too eager to eat. I can assure you that my trip to the pub had nothing to do with how the pictures came out.

Gwen

Advertisements

About Gwen and Elinor

Two bloging buddies who love tea and biscuits.
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s