Basil Pinwheels
3 7- or 8-inch flour tortillas
1 5.2-ounce carton Boursin cheese or one 5-ounce container semi soft cheese with garlic and herbs
12 large fresh basil leaves
1/2 of a 7-ounce jar roasted red sweet peppers, cut into 1/4-inch wide strips
4 ounces thinly sliced cooked roast beef, pork, ham, or turkey
1 tablespoon mayonnaise or salad dressing
• Spread each flour tortilla with 1/3 of the Boursin cheese or semi soft cheese with garlic and herbs.
• Add a layer of the large basil leaves to cover cheese.
• Divide roasted red sweet pepper strips between the tortillas.
• Arrange the roasted red pepper strips over the basil leaves 1 to 2 inches apart.
• Top with meat slices.
• Spread 1 teaspoon mayonnaise or salad dressing over the meat on each tortilla.
• Roll up the tortillas tightly, into a spiral, enclosing the filling.
• Wrap each roll in plastic wrap.
• Chill the tortilla rolls in the refrigerator 2 to 4 hours to blend flavors.
• To serve, remove the rolls from the refrigerator.
• Remove the plastic wrap from the tortilla rolls; cut each of the rolls into 1-inch slices (you can make diagonal slices as an alternative).
• Garnish with the remaining basil leaves, if desired.
• Skewer each of the cut tortilla rolls on frilly picks or on short decorative skewers, if desired.
Yield: 24 pinwheels
Beer sticks
Serving size: Serves 6
Cuisine type: British/Scottish/Irish
Cooking time: Less than 30 minutes
Course: Finger food
Favourite flavours: Beef, Pork
INGREDIENTS
2 cabana sausages
2 tablespoons olive oil
1 teaspoon smoked paprika, optional
sourdough bread, sliced thickly
good quality Dijon mustard
mayonnaise
tomato sauce
beer of your choice, to serve
METHOD
Slice sausages in half lengthways and then into 10cm lengths. Preheat a char-grill pan until very hot.
Toss sausages in a large bowl with olive oil and paprika. Chargrill sausages on all sides for approximately 10 minutes or until browned, slightly crispy and heated through.
Brush bread with any remaining oil and grill on one side on same grill. The bread will warm through and absorb some of the flavours from the sausage oil on the grill pan.
Arrange sausages and bread on a clean bread board with little bowls of mustard, mayonnaise and tomato sauce to accompany.
Serve with beer of your choice.