#NoelByHJ – Christmas boucheés

Noel by HJ Bouchees

Noel by HJ Bouchees

Christmas boucheés

Boucheés are little starters or canapés that can be eaten in one or 2 mouthfuls.

In this set, you will have  salmon, prune, cucumber and paté. The boucheés are detailed below. They are just options that you can offer on your tables. Not all of them will be necessary… the cost for each set varies from £1.00 to £3.00.

The roulés

Les roulés

 The Bacon Prunes

 Ingredients for 10 bacon & prunes.

Prunes 1

Prunes 1

  • 5 bacon slices – 50p
  • 10 pitted prunes – 50p
  • Onion strings
  • 5 tooth picks

Total spend: £1.00

The bacon cost 99p for 10 slices and the prunes cost £1.39 per packs of about 30 units. The left overs can be used for breakfast the next day or for yogurt.

Prunes 2

Prunes 2

Method:

Pre heat the oven at 180°C

Rinse the bacon and slice them length way.

The onion is just to add flavour and it is optional. Cut it as thinly as possible. Set aside.

Now a halved slice of bacon, place on it an onion string, then the prune and roll.

Prunes 3

Prunes 3

Hold with a tooth pick and repeat until all 10 are done. The can be prepared in advance and are best eaten hot.

To cook it, place the prepared prune on a baking tray and cook for 20 minutes at 180°C.

 

Salmon rolls

Ingredients for 8 small rolls.

  • 4 smoked salmon slices – £1.37

    Salmon roll 1

    Salmon roll 1

  • 2 teaspoons full of crème fraiche -10p
  • Hand full of fresh parsley -10p
  • Garlic granules
  • Poppy seeds

 Total spend: £1.57

Method:

Finely chop the small hand off of parley and place it in a bowl. Add two full teaspoons of crème fraiche and sprinkle garlic granules. Mix well.

On flat surface, lie the smoke salmon slice flat, spread on it the crème fraiche mix and roll tightly, then cut in two. Keep on half other roll as it is and cover the other with poppy seeds.

Salmon roll 2

Salmon roll 2

Salmon roll 3

Salmon roll 3

Salmon roll 4

Salmon roll 4

Salmon roll 5

Salmon roll 5

Repeat the process until all 4 slices are done. you should end up with 4 small rolls covered in poppy seeds and 4 plain.

The poppy seeds are just to add crunchiness and a visual variation…

Courgette rolls

Courgette rolls

Courgette rolls

Ingredients for the cucumber roll:

  • ¼ cucumber – 10p
  • Crème fraiche
  • Salt pepper
  • Garlic granules
  • Tooth picks

Total cost: 10p

Method:

Cut a whole cucumber in half (width way) and cut the extremities. Using a mandolin or a potato peeler, slowly cut 4 large, but thin strings of cucumber. Lie them flat.

In a bowl, mix 2 teaspoons of crème fraiche with salt, black pepper and garlic. Stir to mix. Now spread this mix on the cucumber slices and roll, then keep them rolled with tooth pics.

Note the slices must be about 10cm long to have a good roll.

Salmon on Rye

Salmon on Rye

Salmon on rye bread

Ingredients:

  • 2 slice of rye bread – 25p
  • Unsalted butter
  • 3 slices smoked salmon – £1.02
  • Parsley or dill to finish

Total cost: £1.27

Method:

Cut the bread, spread butter and add salmon, then top with herbs. Enjoy.

The last option will just be slices of baguette with Ardennes pate.

Bread cost 25p and pate cost 40p.

Total cost 60p…

And if you don’t like any of the above, you can always buy LIDL’s platter below at £2.99!

LIDL ready platter

LIDL ready platter

Bon Appétit!

#ChristmasScraps – The cheese board 2

Cheese, bacon & cucumber roll

Cheese, bacon & cucumber roll

Cheese & bacon spring rolls

(With a tomato dip)

Ingredients:

  • For 8 sticks
  • 50g mix cheese – Leftover
  • 50g cucumber – leftover
  • 2 bacon slices – leftover
  • Tomato sauce
  • 8 filo pastry sheet – leftovers
  • Frying oil

Total spend: £0

Method:

Cut 8 sticks of cucumber, they should be about 7-8 cm long and about 1cm thick. Cut the cheese sticks to match the size of the cucumber… you might have to patch it up as you are using leftovers cheeses. Cut the bacon of the same length.

Take 2 sheets of filo, lay them flat and cut in 2 width ways.
Keep the halves doubled up. On one set, spread a bit of tomato sauce and place on it 1 stick of cheese, 1 stick of cucumber and one slice of bacon. Now fold over both ends of the pastry like a blanket, as on the pictures, then roll tightly. When you reach the end, dab with a lick of sauce to seal. Then hold with tooth pick until it’s time to fry.

Repeat all the above until all the rolls are done. Fry as soon as possible as filo pastry dries up very quick if left uncovered.

These are being deep fired, so, heat the oil very hot, the rolls should rise to the top as soon as they are dropped into the oil.

Fry the rolls for 3-4 minutes turning them to make sure that they are fried on all sides. Remove from the pan and place on absorbing paper. Repeat until all is done.

Serve with a tomato dip. If you intend to reheat the rolls, do it in the oven rather than the microwave.

Serving suggestion

Serving suggestion

It is better to reheat rather that fry later as the filo sheets are very fragile. Keep the out of their packet and they will dry up, roll damp ingredients in them and they will rip…

Handle them with care.