COCKTAIL SNACKS

BABY  CORN  NIBLERS:
INGREDIENTS:         (serves 6-8)

4  bread slices
Topping
100  g baby corn
2-3  cloves
1-1/2  tbsp  butter
2  tbsp  all purpose flour (maida)
1  cup milk
2  tbsp grated cheese or cheese spread
1  tsp  chopped fresh parsley or 1/2 tsp  dried basil
Salt to taste
5-6  drops Tabasco sauce or a pinch of red chilli powder
Black or green grapes cut into halves, for garnishing

METHOD:

• Boil 2 cups water with a little salt, 1/4 tsp turmeric and 2-3 cloves.  Add baby corns and boil for 2 minutes. Remove and cut into thin round slices.
• To prepare the topping, heat butter in a pan.
• Add all purpose flour. Cook till slightly brown, remove from heat.
• Gradually add the milk, stirring continuously, so that no lump forms.
• Return the pan to heat. Cook, stirring continuously, till the sauce thickens and starts leaving the sides of the pan. Remove from heat.
• Add baby corn, cheese, salt, tabasco sauce, parsley or basil.
• Spread baby corn spread on bread slices.
• Grill bread in a hot oven at 210C for 8-10 minutes, till the under side turns crisp.
• Cut into 4 squares or triangles.
• Garnish each piece with a halved black or green grape.