Celebratory Canapé Ideas. 

We hope you are all still clinking glasses, filling your bellies with festive food and making delicious leftover sandwiches. Side note: a middle layer of sliced bread soaked in gravy will take your leftover creation to a whole new level!

While in celebration mode and ready to welcome 2017 with open arms, we thought it fitting to bring a few of our cookery school canapé recipes to your kitchen for New Years inspiration. Whether you are entertaining at home or taking a dish to a friends house our feta fritters, twice baked goats cheese soufflé or country duck terrine canapés are crafty ways to dazzle the crowd. Sausage rolls are so 2016!

SPRING ONION & FETA FRITTERS

The below measurements make 25 fritters

Ingredients

70g flour
55g butter
150ml water
Pinch of salt
2 eggs, beaten
4 spring onions,
Finely sliced 
100g feta cheese, crumbled
Salt and freshly ground black pepper
Sunflower oil for deep frying
Soured cream for dipping

Method

  1. Make the choux pastry: sift the flour onto a sheet of greaseproof paper, sift again into a bowl and sift once more back onto the greaseproof paper.
  1. Cut the butter into small pieces and put into a saucepan with the water.
  1. Heat the water gently until the butter has melted (do not allow it to boil as this will allow evaporation of the water and change the ratio of ingredients).
  1. As soon as the butter has melted turn the heat right up and bring the mixture to the boil, tip in the flour all at once and beat the mixture quickly with a wooden spoon until it comes together and leaves the sides of the pan.
  1. Turn out onto a plate to cool.
  1. When the choux pastry is cool/room temperature, return it to the saucepan and beat the eggs in bit by bit until the mixture reaches ‘dropping consistency’.
  1. Add the spring onions and feta and season well with salt and pepper.
  1. Heat about 5cm depth sunflower oil in a large saucepan until a cube of bread dropped into the hot oil browns in 15 seconds. Prepare a tray with kitchen towel on it.
  1. Drop a teaspoonful of the mixture into the hot oil and cook until golden brown on the outside and cooked through on the inside (you may need to test a couple to get the timing and temperature of the oil right).
  2. Place on the tray to drain and sprinkle salt over the fritters to remove excess oil. Serve immediately with some soured cream as a dip.

TWICE BAKED GOATS CHEESE & THYME SOUFFLÉ

The below measurements make 2-3 soufflé

Ingredients

150ml milk
Slice of onion
Pinch of freshly grated nutmeg
20g butter
20g flour
Pinch of dry English mustard
Pinch of cayenne
55g firm goats cheese, crumbled
1tsp chopped fresh thyme leaves
2 eggs, separated
Salt and freshly ground black pepper
1tbsp freshly grated parmesan

Method

  1. Generously butter 3 ramekins.
  1. Preheat the oven to 180ºc/gas mark 4.
  1. Heat the milk with the onion and nutmeg until nearly boiling, remove from heat and allow to infuse for 20 minutes or longer.
  1. Melt the butter in a saucepan, add the flour, mustard and cayenne.
  1. Strain the milk and add it gradually to the flour mixture off the heat, stirring until smooth.
  1. Return to the heat and bring to the boil, simmer for 2 minutes then allow to cool slightly.
  1. Add the cheese, thyme and egg yolks, season well with salt and pepper.
  1. Put a roasting tin half full with water (bain marie) on to heat up.
  1. Whisk the egg whites to medium peak and fold into the cheese mixture, spoon into the ramekins until two thirds full, stand in the bain marie and bake for 15 minutes or until risen and light golden on top.
  1. Remove from oven and allow to cool.
  1. Turn the oven up to 220ºc/gas mark 7.
  1. Turn out the soufflés into an oven proof serving dish or individual dishes and sprinkle the tops of the soufflés with Parmesan.
  1. Bake for 10 minutes until the tops are pale gold and serve immediately.

COUNTRY DUCK, PORK & BRANDY TERRINE

The below measurements make 6-8 terrines

Ingredients

200g skinless duck breast
200g skinless chicken breast
150g pork fillet
2 large garlic cloves, peeled
3-4 sprigs fresh thyme
3tbsp brandy
2tbsp olive oil
250g streaky bacon or pancetta
1kg good quality sausage meat
150ml double cream
4tbsp chopped parsley
2tbsp chopped tarragon
1tbsp chopped thyme or rosemary

You will also need a 1kg loaf or terrine tin

Method

  1. Trim any fat and sinews from the meat and cut into 1 cm chunks. Roughly chop the garlic and mix with the meats in a mixing bowl with the thyme, brandy, oil and pepper. Cover and marinate in the fridge for 1-24 hours.
  1. Preheat the oven to 180ºc/gas mark 4.
  1. Grease the loaf or terrine tin well and arrange the strips of bacon on the base and sides of the tin with enough overhanging to fold over the top.
  1. Mix the sausage meat with the cream and chopped herbs in a large bowl and season with plenty of salt and pepper.
  1. Mix the marinated meats into the sausage meat with any juices and spoon the mixture into the terrine pressing it down well and mounding the top.
  1. Lay the overhanging strips of bacon over the top of the mound of mixture neatly.
  1. Half fill a roasting tin that is larger than the terrine with water and bring to the boil.
  1. Cover the top of the terrine with a double layer of foil and secure the edges well. Place the terrine in the roasting tin and cook in the preheated oven for one hour until the meat in the centre is very hot (test with a skewer or small knife). Remove from the oven and leave to cool then refrigerate.
  2. To serve, dip the terrine briefly in hot water to loosen it and turn out onto a board. Serve in slices with a fruit chutney or pickle. The terrine will taste best if left to come up to room temperature for a short while.
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