Published: 15 July 2010
by CLARE LATIMER

I WAS not planning to write about the Cannizaro Festival, as it is tucked behind Wimbledon village but it is so amazing that I have persuaded myself.

It has been revived by someone more associated with trips to the motor racing Grand Prix and Open Golf, but he has set himself a new challenge, and by golly it’s working. 

Jonathan Bodansky, managing director of local events company BSL, has risked the British elements and a credit crunch, and put on this two-week music and comedy festival, so tonight (Thursday) is Mica Paris, tomorrow is a comedy evening while on Saturday, the festival ends with the tribute band: 1974 The Abba Years. I think it’s a must. 

Set in beautiful Italian-style walled gardens (one of London’s secrets), you will find superb stalls of tagine, paella, Thai food, crêpes, ice creams and even cupcakes looking like the beehive hair styles of the 1960s. 

This area is free, so you can hear the music wafting into the air, or pay and come into a picnic area or covered seating. 

My company are catering the VIP and sponsor tents (and there are still a few tickets left for that) so, particularly if the weather holds, you could not get a more fun evening. 

Tankus and the Henge – a group known to Camden, and who made it big at Glastonbury this year, wooed the crowds and certainly tickled my fancy.

Here are recipes for  some of the foods we are serving to accompany the ever-flowing champagne, which is included in the VIP ticket – the guests are definitely drinking their money’s worth.

Huge fun, great entertainment and of course stunning food. Ho ho... I would say that, wouldn’t I!
 

SMOKED SALMON WITH SUSHI AND CUCUMBER

This is such an easy canapé, but very popular and refreshing (see pic).

You can buy the sushi ginger in Waitrose and quite a few smaller speciality shops. It comes in plastic packets. I sometimes garnish the plate with samphire (sea asparagus) and you can buy that at fishmongers or some smarter greengrocers.

Ingredients • Makes 24
Half a cucumber
150g smoked salmon, sliced
1 packet sushi ginger
Freshly ground black pepper

Method

Cut the cucumber into slices about 5mm thick, leaving the rind on as makes it easier to pick up. 

Lay a piece of ginger on the cucumber and then scrunch a piece of smoked salmon on top of the slices.  

Arrange them on a serving plate. 

Grind over some fresh black pepper and then cover with cling film.   Chill until ready to serve. 

These are going down very well at the festival and are extremely good at soaking up the alcohol intake.

Ingredients • Makes 25-30
75g plain flour
Pinch salt
5 fl oz half water and half milk
50g butter
2 large eggs
125g Stilton, crumbled
125g cream cheese
Little cream
Splash port
25g walnuts, finely chopped
Handful parsley, chopped finely.

Method

Preheat the oven 200C / 400F / gas 6. 

Sift the flour and the salt into a bowl. Put the water and milk into a saucepan with the butter and bring slowly to the boil, making sure that the butter melts.  

Remove from the  heat, quickly tip in the flour and beat until the mixture leaves the side of the pan clean and has a sheen. 

Beat in the eggs gradually to make a smooth paste. 

Using two teaspoons, spoon walnut-size pieces onto a greased baking tray about 5cm apart, allowing for expansion.  Bake until golden brown and crisp. Remove from the oven, cool slightly and then cut three-quarters of the way through each one. 

To make the filling, put the Stilton, cream cheese, cream, port and walnuts into a bowl and mash with a fork until creamy but still holding its shape.

Using a teaspoon, spoon some onto each choux ball. Close up and pile on a serving plate.  Chill until ready to serve. Garnish with the parsley.

• A-Z of Clare’s recipes:www.thecnj.com/review/food-drink/food.html