This cheeseboard is a brilliant way of entertaining friends and family with the absolute minimum effort! The cream cheese is used as a base and smeared onto a wooden serving board and then topped with crunchy, punchy bits and bobs. One 250g tub of cream cheese should provide you with enough to feed 4 people as a snack with cocktails or even as a nibble before a meal.
250g tub of cream cheese (I used a chive flavoured cheese) red onion, finely chopped chives, chopped (garlic chives are especially good) fried onion bits (mine was store bought but feel free to make them yourself) pomegranate seeds lemon zest honey for drizzling over edible flower to make everything look pretty
Smear the cream cheese onto a wooden serving board. Sprinkle over the onion, chives, fried onion, pomegranate seeds and lemon zest. Drizzle a small amount of honey over and finish off with a few pretty edible flowers. Serve with crackers and cocktails.
500g prawns, shelled and deveined – keep the tail ends on 2 eggs, lightly beaten 83ml flour 250ml popped rice (rice crispies) vegetable oil for frying
Clean and dry the prawns. Add the eggs to a shallow dish and beat together. Add the flour and popped rice to a second and third bowl. Heat the oil in a saucepan to about 170℃. Now dredge each prawn in flour, then egg and finally in the popped rice. Fry the prawn in the oil for 2-3 minutes. Serve with a dipping sauce, as a canapé.
Add the butter to a small saucepan over a low heat. Stir until the butter has melted. Add the flour and cook for 30 seconds while stirring. Add the mustard powder and stir through. Pour in the beer in a thin stream while whisking constantly. Turn the heat to low, stir in the cream and add the cheese. Stir until completely melted and incorporated as a sauce. Serve the sauce as a dip with vegetable sticks, pretzels or bread sticks.
Preheat your oven to 200℃. Add all the ingredients to a food processor and process to mix, but be sure to keep some texture of the artichoke. Season with salt and black pepper. Spoon the mixture into a small ovenproof dish and bake in the oven for 15 minutes. Serve with vegetable sticks, freshly baked bread or crackers.