Easy Christmas Canapes
This selection of Christmas canapés can be prepared in advance, giving you one less thing to worry about on the day. They are designed to be simple, yet delicious, with a homemade touch...
1. Brie and Cranberry Bites
2. Butternut Squash and Chilli Chestnut Rolls
1. Peel and cut butternut squash into cubes, then roast in a little oil together with the sugar and five spice mix, allow to cool.
2. Finely chop the chilli and the chestnuts, and mash together with the butternut squash and ginger.
3. Roll out the puff pastry into long thin strips and place a little of the mixture in the centre of the puff pastry, brush the edges of the pastry with egg wash and fold over to form a roll.
4. Brush lightly with egg wash before placing in the oven to cook, until golden brown.
3. Pheasant and Prune in Parma Ham
1. Using a little oil, cook onion and bacon in a saucepan until onion is soft.
2. Add red wine, redcurrant jelly, prunes, garlic, tarragon and pheasant breast, cover and poach gently for .
3. Remove pheasant and chop into small pieces while reducing the liquid until thick and sticky.
4. Return the pheasant to the saucepan, add seasoning to taste and leave to cool.
5. Slice the Parma ham in half lengthways, place a small amount of the cooled pheasant mixture onto each piece of Parma ham, then roll up to form a bite-sized canapé.
6. Warm in the oven before serving.
4. Mini Meringues
Recipe: Caroline Cowan ● Image: David Merewether
20 ● 30 mins ● approx 25 mins
You will need:
1. Preheat oven to 120C.
2. Put the egg whites in a large bowl and whisk until the meringue holds soft peaks
3. Add the sugar a teaspoon at a time, whisking well after each addition. Continue whisking until the whites are stiff and glossy. Fold in vanilla extract.
4. Using the tip of 2 teaspoons place small teaspoon-sized amounts of meringue on to a baking sheet about 2.5cm apart.
5. Bake for approximately 25 minutes. Cool in the oven.
6. Decorate with whipped double cream and fruit of your choice. We opted for fresh figs and clementines.
5. Almond Nut Brittle with Orange Zest
Words: Nicki Trench ● Image: David Merewether
You will need:
Method:1. Preheat the oven to 180°C/350°F/Gas 4.
2. Spread the whole almonds in a 23 cm (9 in) square baking tin, lined with baking parchment. Gently roast in the oven for approximately 10 minutes or until they are light golden. Set aside.
3. Put the sugar and golden syrup in a heavy-based saucepan and heat over a low heat until all the sugar has dissolved and reaches the soft-crack stage, 132°C (270°F) on a sugar thermometer, stirring continuously. Remove from the heat and stir in the flaked almonds and orange zest.
4. Pour the sugar syrup into the baking tin and flatten slightly with a metal spoon. Leave to cool.
5. When the brittle is completely solid, turn it out onto a work surface or chopping board and break it up into shards using a small hammer or rolling pin. Store in an airtight container.