CANAPES FOR CHRISTMAS DAY
BLACK PUDDING, PORK & SAGE SAUSAGE MEAT PANKO BREADED
QUAIL'S SCOTCH EGG
KING SCALLOPS & PRAWNS PAN FRIED IN GARLIC BUTTER, SET IN A FOUR CHEESE MORNAY, PANKO BREAD CRUMBS & FRIED
FOUR CHEESE FONDUE MORNAY PANKO BREADED BALLS
FOR MY MUM, PORK PATE, GARLIC BUTTER MUSHROOMS IN PANKO BREAD CRUMBS
COATING THE MIXTURES
Each ball is coated in beaten egg and then rolled in Japanese panko bread crumbs, these are the best as they are very dry and crispy, which also means they don't absorb much fat and leave a really crisp canape.
TO FRY
Heat oil to 180 degrees and gently fry for 3 - 4 minutes until light golden in colour, drain and serve.
BLACK PUDDING & QUAIL'S EGG
2/3 black pudding
1/3 pork sausage meat
Quails egg just boiled
Season with celery salt
Break up the black pudding and mix roughly into the sausage meat, season lightly. Boil the quails eggs, for approx 2-3 minutes so that they are just set, place in cold water to loosen the shells, then once cooled peel and season with celery salt. Take a ball of the meat mix and flatten slightly in the palm of your hand, place the quail's egg into the centre and mould the meat mix around the egg encasing it completely, dip in the beaten egg & panko bread crumbs.
SCALLOP & PRAWN MORNAY
Pan fry gently the pancetta, leave to cool meanwhile poach the scallops and prawns in a court bouillon till just cooked, take out and dice finely and mix with the pancetta.
COURT BOUILLON
250ml white wine
1 shallot sliced
1 carrot diced
1 bay leaf
4 whole black peppercorns
To make the court bouillon put all the ingredients in a pan and bring to a boil and simmer for 20 minutes, strain the bouillon and return to the pan.
FOUR CHEESE FONDUE SAUCE
50g butter
3 tbsp flour
300ml milk
125g gruyere grated
100g emmental grated
100g cheddar
50g parmesan
Melt the butter gently and stir in the flour making a roux, cook on gently for a few minutes. Add the milk a ladle at a time stirring well once all the milk has been absorbed cook on gently for approx 15 minutes, stirring regularly, add all the cheese and stir in well till melted, taste and season accordingly, this mornay should be very thick. Leave to cool and then mix some in with the prawns and scallops and roll into balls ready to coat.
FOUR CHEESE FONDUE BALLS
Take the cheese mornay and roll into balls and coat in the panko breadcrumbs.
BUTTER MUSHROOMS & PATE
50g Chicken livers
1 garlic fine chopped
1 shallot fine diced
Dash of ooil & butter
50ml Cognac
100ml double cream
Pinch of mace
Pinch of cayenne pepper
1 sprig of thyme
Salt & pepper if needed
Pan fry the garlic, shallots & chicken livers in the butter & ooil gently till pink add the Cognac and reduce by a third. Take off the heat and blitz, add the cream, herbs & seasoning then puree to a smooth pate, taste and adjust the seasoning to taste.
BUTTER GARLIC MUSHROOMS
4 mushrooms diced finely
25g butter
Dash ooil
2 cloves garlic fine diced
Melt the ooil & butter, pan fry the garlic and mushrooms till the garlic has a nutty brown chewy texture and the mushrooms are soft. Leave to cool and then mix in with the pate, roll into balls and coat in the breadcrumbs.
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