FESTIVE CANAPÉS
With seasonal celebrations on the menu, we’re sharing these exclusive canapé recipes created by Samantha at Cotswold Canapes.
Small in stature but with an abundance of flavours to delight your guests, we’ve paired these party favourites with our Radford Bright Canapé Fork and Amuse Bouche Spoon.
EGG & CHEESE TORTILLA, CAPER DILL CREME FRAICHE, SMOKED SALMON AND BLACK CAVIAR
INGREDIENTS & METHOD
6 large eggs
2 banana shallots
25g butter
300ml double cream
1garlic clove
1 vine tomato finely grated
100g cheddar cheese
Parmesan gratings for top
Finely chopped fresh parsley
Salt & pepper
Cream cheese
Capers finely chopped
Fresh dill
Teaspoon mustard Dijon
To serve
Smoked salmon (optional)
Black lumpfish caviar (optional)
6 large eggs
2 banana shallots
25g butter
300ml double cream
1garlic clove
1 vine tomato finely grated
100g cheddar cheese
Parmesan gratings for top
Finely chopped fresh parsley
Salt & pepper
Cream cheese
Capers finely chopped
Fresh dill
Teaspoon mustard Dijon
To serve
Smoked salmon (optional)
Black lumpfish caviar (optional)
1 - Gently fry the shallots and garlic until soft.
2 - Beat the eggs together with the cream and add to the pan with the cheese and tomato.
3 - Mix well and season with salt and pepper, then grate some parmesan on top.
4 - Bake in the oven for 20 mins at 180 or until firm to the touch.
5 - Leave to cool.
6 - Mix the cream cheese, chopped caper berries and fresh dill with a teaspoon of Dijon mustard.
7 - Cut the tortilla into bite sized squares, add a dollop of cream cheese and top with smoked salmon and a little caviar.
8 - Serve with a fork through the tortilla
1 - Gently fry the shallots and garlic until soft.
2 - Beat the eggs together with the cream and add to the pan with the cheese and tomato.
3 - Mix well and season with salt and pepper, then grate some parmesan on top.
4 - Bake in the oven for 20 mins at 180 or until firm to the touch.
5 - Leave to cool.
6 - Mix the cream cheese, chopped caper berries and fresh dill with a teaspoon of Dijon mustard.
7 - Cut the tortilla into bite sized squares, add a dollop of cream cheese and top with smoked salmon and a little caviar.
8 - Serve with a fork through the tortilla
SCALLOPS ON A PEA PUREE WITH A CRISPY CHORIZO TOPPING
SCALLOPS ON A PEA PUREE WITH A CRISPY CHORIZO TOPPING
INGREDIENTS & METHOD
6 queen scallops
Chorizo chopped roughly.
300g frozen peas
50ml creme fraiche
25g butter
2 banana shallots
2 tsp cumin seeds
Mint leaves
Salt & pepper
6 queen scallops
Chorizo chopped roughly.
300g frozen peas
50ml creme fraiche
25g butter
2 banana shallots
2 tsp cumin seeds
Mint leaves
Salt & pepper
1 - Boil the peas then simmer for 3 mins until cooked through.
2 - Drain and leave some of the water aside.
3 - Fry the finely chopped shallots & cumin seeds in butter until soft.
4 - In a blender add the peas, shallot mix, creme fraiche, mint leaves and a little pea water, blend until smooth but not a liquid.
5 - Fry the chorizo in the same frying pan until crispy. Using some oil, add in the scallops and sear on each side for about 2 mins, until cooked through.
6 - Assemble a small amount of pea puree on an amuse bouche spoon, add a scallop on top and drizzle over the crispy chorizo and a little oil.
7 - Dress with micro herbs and serve.
1 - Boil the peas then simmer for 3 mins until cooked through.
2 - Drain and leave some of the water aside.
3 - Fry the finely chopped shallots & cumin seeds in butter until soft.
4 - In a blender add the peas, shallot mix, creme fraiche, mint leaves and a little pea water, blend until smooth but not a liquid.
5 - Fry the chorizo in the same frying pan until crispy. Using some oil, add in the scallops and sear on each side for about 2 mins, until cooked through.
6 - Assemble a small amount of pea puree on an amuse bouche spoon, add a scallop on top and drizzle over the crispy chorizo and a little oil.
7 - Dress with micro herbs and serve.
HERB INFUSED LAMB KOFTAS
INGREDIENTS & METHOD
100g Lamb mince
2 tsp Cumin seeds
2 tsp Nutmeg
2 tsp Cinnamon
2 tsp Harissa paste
Mint, coriander & parsley fresh leaves.
Shallots
Pomegranate seeds
Greek yoghurt & garlic
100g Lamb mince
2 tsp Cumin seeds
2 tsp Nutmeg
2 tsp Cinnamon
2 tsp Harissa paste
Mint, coriander & parsley fresh leaves.
Shallots
Pomegranate seeds
Greek yoghurt & garlic
1 - Gently fry the finely chopped shallots with 2 teaspoons of cumin seeds until soft.
2 - Add to the lamb mince along with 2 teaspoons of nutmeg, cinnamon & harissa.
3 - Chop all the herbs finely and add to the meat mix.
4 - Combine all ingredients until well mixed and then form into small balls.
5 - Roast in the oven for 20 mins at 180c.
6 - Finely chop the garlic and add to the Greek yogurt with some chopped mint to serve andsprinkle on pome granate seeds.
7 - Serve hot on a slate mat with a canapé fork through each kofta.
1 - Gently fry the finely chopped shallots with 2 teaspoons of cumin seeds until soft.
2 - Add to the lamb mince along with 2 teaspoons of nutmeg, cinnamon & harissa.
3 - Chop all the herbs finely and add to the meat mix.
4 - Combine all ingredients until well mixed and then form into small balls.
5 - Roast in the oven for 20 mins at 180c.
6 - Finely chop the garlic and add to the Greek yogurt with some chopped mint to serve andsprinkle on pome granate seeds.
7 - Serve hot on a slate mat with a canapé fork through each kofta.
1 - Gently fry the finely chopped shallots with 2 teaspoons of cumin seeds until soft.
2 - Add to the lamb mince along with 2 teaspoons of nutmeg, cinnamon & harissa.
3 - Chop all the herbs finely and add to the meat mix.
4 - Combine all ingredients until well mixed and then form into small balls.
5 - Roast in the oven for 20 mins at 180c.
6 - Finely chop the garlic and add to the Greek yogurt with some chopped mint to serve andsprinkle on pome granate seeds.
7 - Serve hot on a slate mat with a canapé fork through each kofta.
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