|100||Chopped Sweet Chestnuts|
|Fresh Chopped Sage|
|1||each||small turkey breast or turkey steaks|
|FIG AND GOATS CHEESE PARCELS|
|1||pkt||Spring Roll Pastry|
|SPICED BEEF AND CRANBERRY JELLY|
|200||g||Very Thinly Slice Spiced Beef|
|2||each||Demi Baguettes or similar|
|Fresh Cranberries to garnish|
|SMOKED SALMON AND PICKLED CUCUMBER ON SODA FARL|
|300||g||Smoked Sliced Salmon|
|2||tbsp||White Wine Vinegar|
|Crème Fraiche and chives to Garnish|
|PLUMB PUDDING DOUGHNUTS|
|ORANGE AND CHOCOLATE MOUSSE SHOT|
Begin by finely chopping the shallot and frying them over a low heat with just a little olive oil. Turn the heat off and add the chopped sage, allow to cool. In a bowl, break up the sausage meat and add the shallot and sage, mix very well before putting the mix into a piping bag. Lay out the puff pastry sheets in about 5 inch wide strips, depending on how big you would like your rolls. Pipe the mix down the length of the strip 2/3 of the way across the strip. This will allow a larger flap to be folded over the top of the sausage. Before closing over brush the pastry with egg wash along the side that is going to close. Once the pastry has been folded use a fork to press on the seal. Place the rolls into a freezer for about 30 minutes, this will make the roll a little hared and easier to cut into individual roll. Before putting into the oven brush the top of each roll with a little egg wah to give it a golden appearance once cooked. Place in a pre heated oven at 180 for 10-12 minutes.
Firstly soak the wooden skewers in some hot water for an hour or so. Cut the turkey into 2 finger width and 1 finger length strips. Place all the remaining ingredients into a jug blender until it has become smooth. Place the turkey length ways onto each skewer and lay in a deep tray avoiding where possible any over lapping so that all the turkey gets a good marinade. Pour the satay mix all over the turkey and refrigerate for an hour before turning and mixing the turkey. Keep in the marinade over night. It is possible to cook these in a hot oven 190-200 but for best results it is better to seal each skewer on a pan before placing in the oven for a further 10 minutes
Fig and Goats cheese Parcels
Begin by poaching the whole fig in the port water, clove and cinnamon for 5 minutes and leave the figs to cool in this liquid. In a bowl, break up the cheese before adding the chopped fig and mixing well. Cut the spring roll pastry into squares. Brush each square with egg white all over. Place a spoon of the cheese and fig in the centre of the square. Bring the corners of the pastry together above the cheese and pinch well in the centre leaving a few loose folds at the top to make a purse effect.
Spiced Beef and Cranberry Jelly
Begin by soaking the gelatin leaves in cold water for 5 minutes. Heat a ¼ of the cranberry juice in a pot remove from the heat and add the gelatin mixing well before adding the remaining juice. Line a deep tray with cling film, ensuring there is no space for the juice to escape and pour in the gelatin juice mix. Allow to set in the fridge over night. Cut the bread into round and lay on an oven tray. Drizzle with a little olive oil and place in a hot oven for 10 minutes or until golden, remove and cool. Slice the beef very thinly like pastrami. Using a cutter, cut circles from the jelly and place on top of the crostini followed by a flower like shape beef. Top with a fresh cranberry for garnish.
Smoked Salmon and Pickled Cucumber
Peel the cucumber before slicing into thin rounds. Lay the cucumber on a deep tray and sprinkle with the sugar, dill and vinegar. Allow this to marinade for about and hour before draining and drying well with kitchen towel. Cut the soda farl in half down the centre so there is a crust at the bottom of each half. Now cut into equal shapes like a triangle or square just to give your final presentation of canapés a better look. Roll the smoked salmon in to a sort of rose bud shape. Lay a slice of cucumber on top of the farl followed by the salmon roll and finally pipe a little chive crème fraiche on to of the salmon.
Mix the yeast with the warm milk, set aside for 5 minutes. In a bowl add the flour sugar and salt. Make a well in the centre and add one beaten egg mixing thoroughly. Add the 2 remaining eggs one at a time. Now work in the melted butter followed by the milk and yeast mix. Knead the dough until it becomes elastic. Leave to one side in the bowl and cover with a towel. Allow the dough to prove to double in size. Now knock it back and roll into a thin sheet. Take small spoons of the Christmas pudding and roll into tight balls. Cut the dough into small circles and place the pudding in the centre. Now roll the dough around the pudding in the palms of your hand until a nice even ball has been formed. Fry the doughnuts in hot oil, 185, until they swell up and become golden brown drain well on a paper towel and than toss in a mix of caster sugar and ground cinnamon.
Orange and chocolate Mousse shot
In a sauce pan bring the cream, cinnamon stick and grated orange zest to a simmer for 3 minutes. In a mixer whip the yolks at high speed until they have doubled in volume. Heat the sugar and water in a pot and boil for 10 minutes. Pour the sugar mix over the eggs while the mixer is still on. Continue mixing until the mixture has cooled. Strain the cream and add the chocolate to it ensuring it has all melted. Fold the chocolate and cream mix into the yolks and pour the mix into a shot glass or and espresso cup. You can garnish this however you wish but a few red currants with a dusting of icing sugar gives a very Christmassy feel to the mousse
Presentation and Service
The biggest thing you have to remember when you’re hosting a canapés reception is that you have to be able to enjoy yourself too!! I’m really the wrong person to be giving advice on this as I always get so stressed out when I am having people over for any sort of food. I think it’s because, I think, that they think they are going to have something extra special because they are coming to a chef’s party. I am sure that’s totally untrue but none the less that’s what goes through my mind. However, Canapés are a great way to entertain and feed at the same time without you having to spend the night in the kitchen. Preparation is the key. The idea of doing hot and cold canapés is to give you plenty of time. Before the guests arrive you should have everything ready. The cold canapés already laid out on the plates and hot layed out on oven trays ready to re heat or cook through. The idea of having the mousse in a shot glass is again to have things ready when your guests arrive. It is possible to buy a disposable shot glass or similar which will even save on the wash-up!
Presentation is everything so spread your canapés out over a few plates. Solid colours always work best when it comes to plates; they make the food jump out rather than having pattern plates where the food can be lost in the pattern. If your serving all the above canapés at your party you should allow 2 pieces of each one per person, that should be more than enough after all you want to feed them not fatten them!