However when presented with a lovely liquid concoction, lovingly prepared, a little effort towards the nibbles is in order.
Now for a bit of background; some time ago, I was invited to a Baxters Afternoon Tea Party as I was busy that afternoon, I passed the invitation on to Sarah of Maison Cupcake who has written a super post about it. Consequently I was sent Baxters new range of conserves and chutneys.
If you are like me, always on the look out for something new, you might want to read on and as I did not think it right to do all the tasting I got some help from neighbours, friends who enthusiastically volunteered to help out and taste these new products. Here are the conclusions we arrived to.
- Baxters Baby Beetroots is rather acidic and got the thumb down.
- Their Rhubarb and Ginger conserve was very much appreciated but the ginger is a bit too powerful, a friend suggested that it should be called Ginger & Rhubarb,
- The winner is without a shadow of doubt their Strawberry conserve, if you happen to see it on the supermarket shelve, you can get it in all confidence
- as for the chutneys: Tomato Chutney with Red Pepper is sweet and not very sharp and Cranberry & Caramelised Red Onion Is fine.
But of course it is all a matter of taste. Baxters is a good solid brand which undeniably has put a lot of research in their new products. To promote them the firm has enrolled the services of Tom Kitchin and here is the recipe which made the lovely nibbles for the equally lovely cocktails.and now for the recipe:
Oatcakes with Cheddar, Rocket and Baxters Cranberry & Caramelised Red Onion Chutney
Makes 12 oatcakes
12 rough oatcakes
Handful of rocket salad
100g strong cheddar, thinly sliced
6 slices of Parma ham, halved
12tbsp Baxters Cranberry & Caramelised Red Onion Chutney
1. Top each oatcake with a layer of rocket salad. Then add a layer of cheddar cheese and a piece of Parma ham.
2. Top each with a spoonful of Baxters Cranberry & Caramelised Red Onion Chutney.