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FESTIVE CANAPES

CANAPES / CHRISTMAS / WINTER

INGREDIENTS

(MAKES 10-12)

BAKED PRUNES WITH BLUE CHEESE

  • 2 rashers of streaky bacon
  • 10-12 large pitted prunes
  • 60g crumbly blue cheese, such as Daylesford Blue

SALMON RILLETTES WITH PICKLED CUCUMBER

  • TO MAKE THE CROSTINI:
  • 1 small baguette, thinly sliced into 12 pieces
  • 1 tsp olive oil
  • sea salt and pepper
  • TO MAKE THE SALMON:
  • 200g cooked salmon fillet, or the equivalent weight of hot smoked salmon or trout
  • 1⁄2 banana shallot, finely chopped
  • 2 tsp capers, finely chopped
  • 2 tsp capers, finely chopped
  • 1 tsp olive oil
  • 1 tbsp finely chopped parsley
  • TO MAKE THE PICKLED CUCUMBER:
  • 50g caster sugar
  • 50ml apple cider vinegar
  • 25ml white wine
  • 1 tsp sea salt
  • 1/3 medium cucumber, halved lengthways, seeds removed and finely sliced
  • TO SERVE:
  • finely chopped parsley or dill
  • crème fraîche

BEETROOT CRACKERS WITH WHIPPED GOAT’S CHEESE AND CANDIED WALNUTS

  • BEETROOT CRACKERS:
  • 100g raw beetroot, coarsely grated
  • 75g walnuts
  • 25g buckwheat flour
  • 1 sprig rosemary, stalk removed
  • pinch of sea salt
  • CANDIED WALNUTS:
  • 12 walnut halves
  • 1 tbsp water
  • 1 tbsp caster sugar
  • WHIPPED GOAT’S CHEESE
  • 100g soft goat’s cheese
  • 2 tsps milk
  • pinch of cayenne pepper
  • salt and lemon juice to taste

There is nothing like a selection of canapé during the festive period – be it a classic honey and mustard glazed cocktail sausage or these melt in the mouth, flavourful bites. Each one is easy to prepare and some simply needing a minute or two in the oven, they never fail to please.


 

METHOD

BAKED PRUNES WITH BLUE CHEESE

Pre-heat the oven to 180°C.

Fry the bacon rashers until nice and crispy and set aside to cool. Once cool, transfer to a food processor and blitz until you get a coarse crumb. Set aside.

Select the roundest, plumpest prunes from your packet and make a small incision in the top. Stuff with blue cheese and seal the top of the prune as much as possible. Transfer to a lined baking tray and bake in the oven for 4-5 minutes until the cheese is just beginning to melt.

Scatter the tops with the bacon crumb, transfer to a bowl and serve warm.


SALMON RILLETTES WITH PICKLED CUCUMBER

Pre-heat the oven to 180°C.

Preheat the over roTo make the crostini, brush each slice of the baguette with olive oil and season each side generously with salt and pepper.

Lay on a tray lined with greaseproof paper and bake in the oven for 15-20 minutes, turning halfway through, until golden. Set aside and allow to cool.

Flake the salmon by hand and place in a bowl with the shallot, capers, lemon zest and juice and olive
oil. Add just a pinch of salt and a generous twist of black pepper and gently toss everything together. Taste, adding a little more lemon juice or seasoning as needed.

To make the pickled cucumber, heat the caster sugar, apple cider vinegar and white wine in a pan over a medium heat. Stir until the sugar has dissolved. Add the salt and set aside to cool (this liquor can be made well ahead of time and stored in the fridge until ready to use). Once cool, pour over the cucumbers and allow to sit for up to 12 hours.

When ready to serve, spoon a little of the rillettes on top of the crostini. Top with 1-2 slices of the pickled cucumber, a sprinkling of fresh herbs and a touch of crème fraîche. Arrange on a platter and serve.


BEETROOT CRACKERS WITH WHIPPED GOAT’S CHEESE & CANDIED WALNUTS

Pre-heat the oven to 180°C and grease and line a baking tray with parchment.

Prepare the crackers by blending the beetroot and rosemary in a food processor until they reach a coarse, breadcrumb-like texture. Transfer to a bowl. Add the walnuts, buckwheat flour and salt to the food processor and blend once more until it reaches a fine, sand-like texture. Mix everything together in a bowl, gradually adding a little water until a thick dough begins to come together. Leave to stand for 30 minutes.

Roll the dough out to a thickness of around 0.5cm and cut into 8-10cm rounds or squares. Place onto the baking tray and bake in the oven for 15-20 minutes, or until crisp. Turn the oven off and open the door slightly, leaving the crackers inside until the oven has completely cooled.

To make the candied walnuts,  toss the walnut halves in 1 tbsp water before tossing them in the caster sugar until evenly coated. Spread over a baking sheet and bake in the oven for 6-8 minutes until golden. Set aside to cool until deliciously crunchy.

In a bowl, beat together the goats cheese, milk and cayenne pepper until a smooth, but thick texture is achieved. Taste and season with a little salt and lemon juice as needed before transferring to a piping bag.

To assemble, pipe the whipped goats cheese onto the crackers and top each with one of the candied walnuts. Sprinkle with a little extra cayenne pepper to decorate, arrange on a plate and serve.


Christmas Canapes 2018 Featured Image

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