festive party bites
All the recipes feature popular local ingredients from our food halls and may make you feel a little nostalgic!
Cranstons ham and Eden Chieftain mini pies
Make your own old fashioned ham and egg slab pie, slice into squares and serve.
500g pack puff pastry
1- 2 tbsp Cumberland Honey Mustard
200g Grated Appleby Creamery Chieftain Cheddar
200g Cranston’s wafer-thin ham
Pinch onion seeds
1 medium egg, beaten
Roll out the pastry, place half in a shallow baking tray. Leaving some space around the edge, spread the pastry with mustard then layer on the ham and cheese.
Brush the edges with beaten egg and top with the other half of the pastry. Brush the top with the remaining egg and sprinkle with onion seeds.
Bake at 180C until golden brown. Leave to cool and slice.
Cumberland and Smoked Appleby Brie Stack
Posh mini sausages and cheese on a stick – what’s not to like!
Small Bryson’s onion baton or baguette sliced thinly
Drizzle olive oil
1 x Smoked Brie from Appleby Creamery (or Camembert)
16 x Cooked Cranston’s Chipolata Sausage
Silver & Green Piri Piri Stuffed Olives 220g bag
Halve small rounds of thin baton and drizzle with olive oil. Bake in an 180C oven for 5-10minutes until crisp and golden.
When cool, stack with a mini wedge of brie or camembert, a cooked chipolata and a Piri Piri chilli (we took the piri piri chillies from Silver and Green’s Piri Piri Olives) .
Serve immediately before the Brie oozes away!
Sweet and Spicy Cow-Loumi Devils
Sticky prunes (0r dates) with smoked streaky bacon, Cow-loumi and Mr Vikki’s Great Taste 2021 3star Chilli Jam
Cranston’s Smoked Dry Cured Streaky Bacon
1 x pack of Prunes or dates
1 x pack Cow-loumi
3 tbsp Mr Vikki’s chilli jam
2 tbsp honey
On a small canape stick thread Cranston’s Dry Cured Smoked Streaky Bacon around a prune. Place on a lightly oiled oven tray and bake for approx. 10minutes until the bacon is golden. Remove from oven and brush with Mr Vicki’s Chilli jam mixed with Honey, add a small cibe of Cow-Loumi to each skewer. Pop back into oven for 3-5 minutes until the Cow-Loumi is bubbling but hasn’t lost it’s shape. Leave for 5 minutes before moving and serve warm.
Serve with extra Mr Vikki’s chilli jam in a small bowl.