Spring Nibbles, Anyone?
Want an easy-to-do fun light dish to nibble? Much as I love comfort food such as rich, gravy-filled casseroles, classic Sunday roasts or creamy pasta dishes guaranteed to both fill you up and warm you up at this chilly time of year, sometimes I crave Spring Nibbles – tiny, fun finger foods, easily made and just pop-in-the-mouth bits of crunchily fresh foods for Spring. Just came across these tasty bites from Delicious magazine, and felt I would be selfish if I didn’t share them with you.
This first recipe looks so fresh, so crunchy and so springlike. I grow Radishes like crazy, particular favourites being ‘French Breakfast’ and ‘Globe’. ‘French Breakfast’ radish is perfect for this dish. Great to just wash, and have on a platter with a tiny pot of Maldon Salt – if you’ve never tried dipping Radishes in salt and then just popping them into your mouth, you don’t know what you’re missing.
Buttered Radishes with Olive Crumbs Recipe
- 100g kalamata olives, stoned
- 100g unsalted butter, softened
- 16 small long radishes (breakfast radishes) with tops, washed and dried
- To make the olive crumbs, heat the oven to 140C/ fan 120C/ gas 1.
- Lay out the olives on a baking tray and cook for 1½ - 2 hrs until dried.
- Transfer the olives to a chopping board and chop finely into little crumbs. If the olives are still a bit wet inside, put them back into the oven for 10 minutes or so until dry.
- Put the butter in a heatproof bowl over a saucepan of simmering water and whisk briefly with a balloon whisk until it resembles a thick pale sauce.
- Put the butter in a very small deep bowl or coffee cup.
- Making sure the radishes are absolutely dry (or the butter won't stick) hold one radish at a time by the stalk, dip the root end into the melted butter just halfway up the radish.
- Put the radish on a flat plate, sprinkle with a little salt and leave for a few minutes for the butter to cool and firm.
- Sprinkle the dried olive crumbs on a serving platter. Scatter the radishes on top of the crumbs, and serve.
The next fun and oh-so easy-to do in the Spring Nibbles story is Mini Prawn Poppadoms. Light, quick and tasty – what more could busy people want? And they are delicious.
Mini Prawn Poppadoms Recipe
- 1 tbsp sunflower oil
- 200g raw peeled king prawns
- 2 tbsp sweet chilli sauce, plus extra to drizzle
- 3 spring onions, finely sliced
- 20 mini poppadoms
- 1 little gem lettuce, leaves washed, separated and shredded
- Handful of fresh coriander, leaves picked
- Lime wedges, sliced thinly
- Heat the oil in a frying pan or wok over a high heat. Add the prawns and stir-fry for a couple of minutes, then add the sweet-chilli sauce and spring onions.
- Cook for 1 minute more until sticky and glazed, then remove from heat.
- Arrange the poppadoms on a serving platter, sprinkle a little shredded lettuce on to each one, then spoon on the prawns and spring onion.
- Drizzle with a little more sweet chilli sauce and top each with a coriander leaf.
- Serve with a small lime wedge on the top of each one to squeeze over before eating.
OK, time to get my shower and get dressed. That’s given you (and me) two fun Spring Nibbles recipes to have a go at. It just happens I have all the ingredients for the Buttered Radishes stashed in my new kitchen, so this afternoon I will surprise Erik as I know he loves little treats such as these. Even though the skies are grey, wet and a bit miserable, there’s no reason our food has to be the same. Just looking at these pictures above makes me want to eat them now.