Signature Apéritif Recipes for easy hosting at home in Ireland

signature aperitif recipes ireland

Apéritif Recipes

Find your signature style

I love nothing more than giving friends a call on Friday afternoon to see who’s free for a glass of wine and some savoury nibbles. As it’s usually last minute and casual, I have some recipes that I make it easy and tasty to rustle something up quickly.

These three are my absolute go-to recipes that are tasty every time, and I don’t have to think too much about them. There are many more of these ideas in my book “Half Light Half Dark” .

Of course, if you are planning fancy, larger gathering, these recipes suit excellently too, and can be added to with some smoked salmon, a cheese board, fruit skewers, nuts, olives and perhaps some salty crisps.

In the meantime, enjoy trying my signature apéritif recipes for easy hosting in your home too. Remember, I love having a signature style and foods that work all the time for easy hosting.

Mushroom & Hazelnut Pâté

Prep 20 minutes

Cooking 25 minutes

Ingredients

  • 250g mixed mushrooms (such as cremini, shiitake, or even some wild mushrooms if you can find them), roughly chopped

  • 50g hazelnuts, toasted and roughly chopped (reserve a few whole or roughly chopped for garnish)

  • 2 cloves garlic, minced

  • 1 small shallot, finely chopped

  • 2 tablespoons Irish butter or olive oil

  • 2 tablespoons dry sherry or white wine (optional)

  • 2 tablespoons crème fraîche or cream cheese (full-fat for best texture)

  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)

  • 1 tablespoon chopped fresh parsley

  • Salt and freshly ground black pepper to taste

  • Irish oatcakes, to serve

Method

Preheat your oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and toast for 8-10 minutes, or until fragrant and the skins begin to crack. Let them cool slightly, then rub them in a clean tea towel to remove most of the skins. Roughly chop them, reserving some for garnish if desired.

Melt the butter or heat the olive oil in a large skillet over medium heat. Add the chopped shallot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Add the chopped mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and it evaporates, and the mushrooms are nicely browned and softened (about 10-15 minutes).

If using, pour in the sherry or white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for a minute or two until most of the liquid has evaporated.

Transfer the cooked mushroom mixture to a food processor. Add the toasted chopped hazelnuts (reserving some for garnish), crème fraîche or cream cheese, chopped thyme, and chopped parsley. Season generously with salt and freshly ground black pepper.

Pulse the mixture in the food processor until it is mostly smooth but still has some texture. You don't want it to be completely puréed unless that's your preference. Adjust the processing time to achieve your desired texture, from a more rustic, chunky pâté to a smoother spread. Taste and adjust the seasoning as needed.

Transfer the pâté to a ramekin or small serving dish. Smooth the top and, if desired, sprinkle with the reserved toasted hazelnuts. Cover with cling film and chill in the fridge for at least 30 minutes to allow the flavours to meld and the pâté to firm up slightly.

When ready to serve, bring the pâté to room temperature for about 15-20 minutes. Serve with crisp Irish oatcakes.

This pâté can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator.

Goats Cheese and Pistachio Roule with Figgy Honey

Prep 5 minutes

Ingredients

  • 1 goats cheese log

  • 1 cup chopped pistachios

  • 4 tbsp fig jam

  • 2 tbsp honey

  • Rice crackers or seedy crackers, to serve

    Method

    Spread the pistachios generously on a chopping board and place the goats chees log in the middle. Roll it back and forth until coated all over in pistachios. You can serve on the same board, as there will be leftover pistachios prettily all around.

    Using a spoon, spread the fig jam along the top and then drizzle from side to side with honey.

    Serve with rice crackers for a gluten free option, or with my seeded crackers for a rustic gluten’free option.

Tuna Crunch Dip

Notes Makes approx 1.5 cups.

Prep 10 mins, mostly chopping

Ingredients

  • 1/4 cucumber, finely diced

  • 3 pickled mini gherkins, finely diced

  • 1/2 red onion, finely diced

  • 2 tomatoes, seeded, finely diced

  • 2 radishes, finely diced

  • 1 clove garlic, grated

  • 1 can tuna, drained and mashed

  • Juice of 1 lemon

  • 2 tbsp mayonnaise

  • Salt and Pepper

  • Homemade flatbread or tortilla chips, to serve

    Method

    Combine all the ingredients in a mixing bowl, except for the salt and pepper. Stir well to ensure everything is well mixed. The finer the dice, the easier it will be to scoop up for your guests. Season to taste. Add some chilli flakes to decorate.

Now all that’s left for you to do is a sweep of lipstick, apron off, and open the wine!