Four canapés you can make at home this Christmas


Christmas

– Recipe 3 –

12.12.2017


Four canapés you can make at home this Christmas
Four canapés you can make at home this Christmas

Four canapés you can make at home
this Christmas

If you're hosting a dinner party this Christmas, you'll want to ensure that you're serving a dish that stands above the usual pigs in blankets and mince pie selection. Although you may think that canapés are reserved for the glitz and glamour of big events, the reality is that with a little preparation and the freshest ingredients, you can easily create them in your own home.

If you're after some inspiration then read on for our top four fish canapés that will be sure to impress your guests.


1. DEVILLED CRAB MUSHROOM

1. DEVILLED CRAB MUSHROOM


1. Devilled Crab Mushroom
1. Devilled Crab Mushroom

Serves: 12 people
Difficulty: 3 / 5
Time: 15 minutes


Ingredients

250g Mushrooms
50ml Pomace oil
½g Pepper
½g Salt

Ingredients for the Devilled Crab Mix

180g Crab meat
60g Medium cheddar cheese
60ml Double cream
x2 Egg yolks
50g Breadcrumbs
10g English mustard
5g Salt
5g Pepper
5g Chopped parsley
¼g Paprika


Cooking Method


1. Pre-heat the oven to 180°C.
2. Firstly ensure the crab mix doesn't have any shell within the mix. Then grate the cheese and mix all ingredients together.
3. To cook the mushrooms remove the stalks then lightly oil and season the mushrooms, place them in a hot pan and cook for 1 minute, then place them in the oven and bake at 180°C for 5 minutes, drain off any excess liquid.
4. To prepare the crab mix and cooked mushrooms, fill the cavity left by the stalks of the mushrooms with crab mix, top each with more breadcrumbs and season with paprika. Bake for 6-8 minutes at 180°C. Garnish with parsley.



2. ANGELS ON HORSEBACK

2. ANGELS ON HORSEBACK


2. Angels on Horseback
2. Angels on Horseback

Serves: 12 people
Difficulty: 3 / 5
Time: 10 minutes


Ingredients

60g Savoy Cabbage – finely shredded and cooked
10g (per oyster) Garlic Cream
120ml Double Cream
10g Garlic
x6 Slices Streaky Bacon
x1 Lemon – sliced into 12
x12 Loch Fyne Oysters


Cooking Method


1. To make the garlic cream, mince the garlic and place it in a saucepan with cream and simmer for 3-4 minutes. Set aside to cool.
2. Open the Oysters (watch our 'how to open an Oyster' video), drain off excess liquid, wrap each oyster in half a strip of streaky bacon, place under a hot grill and cook for 4-5 minutes until the bacon is crispy. Then heat the cabbage with garlic cream, divide the cabbage mix into the oyster shells and pop the oyster back onto the cabbage. Serve with lemon.



3. SMOKED SALMON BLINIS

3. SMOKED SALMON BLINIS


3. Smoked Salmon Blinis
3. Smoked Salmon Blinis

Serves: 12 people
Difficulty: 1 / 5
Time: 3 minutes


Ingredients

120g Loch Fyne Smoked Salmon
3g Dill
60g Crème Fraîche
x12 Blini


Cooking Method


1. Warm the blinis in the oven for 3 minutes, place 10g of sliced smoked salmon onto each, along with a small dollop of crème fraîche and chopped dill.



4. PAPRIKA SQUID

4. PAPRIKA SQUID


4. Paprika Squid
4. Paprika Squid

Serves: 12 people
Difficulty: 4 / 5
Time: 15 minutes


Ingredients

10g Smoked Paprika
100g plain flour
600g Whole Squid
10g Parsley
100g Mayonnaise
¼g Salt


Cooking Method


1. Mix the flour and paprika together. Split the squid in half, lay it flat with the membrane on the board and the fleshy inside facing up, score the flesh at a 45 degree angle down to but not through the membrane – make several scores, rotate the squid through 90 degrees and repeat the process.
2. Cutting through the membrane, cut into ½ inch strips, coat with paprika flour, shake excess flour off and fry for 2-3 minutes on high heat until curled and crispy. Season with salt, paprika and finish with chopped parsley. Serve on a large plate with a pot of mayonnaise in the middle.




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