Cocktail and food paring – the key is quality ingredients and simplicity.
Cocktail Maestro Simon Difford was asked by Eblex the organisation for the English beef and sheep industry to pair canapés with drinks for a showcase event in London.
Canapes and cocktails were as simple, and as delicious, as roast beef atop a muffin buttered with hummous matched with a classic Bloody Mary. Miniature beef tarts with white bean puree and a tumbler of Gin Basil Smash.
Or Spiced Beef Blinis – marinating the beef in paprika, chilli, cumin and black pepper before grilling, serving baked blinis with a base of tomato relish with a dab of guacamole matched with thirst quenching Thai Green cocktail.
Curried lamb skewers were served with a yoghurt and mint dip with an apricot mango cocktail.
Read the full recipes and drinks pairing here:
Simon’s tip for 2015 was the rise of mini roasts and keema – a lamb mince cooked with aromatic spices, onion, garlic, tomatoes, fresh chillies and peas.
Alan attended this event for EatCookExplore. After five years at the Sunday Mirror, Alan Greenhalgh decided to put himself online at www.shinesquad.me. Still struggling with an endless stream of envelope openings, testing products and restaurant reviews he has recently been spotted kayaking in Nicaragua, skydiving in Arizona, dancing with Kylie Minogue in Shepherds Bush and seeing Europe through the sunroof of a stretch limo on Gumball 3000.