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Christmas Worthy Canapés

If you are having a party this festive season, don't forget the canapés - they look impressive but take only a small amount of time to prepare.

Here are three of our favourite recipes that are sure to impress (with minimal effort!)...


Horseradish Blinis with Buttered Beetroot and Smoked Mackerel

Serves 8 (around 32 blinis)

I N G R E D I E N T S

50g buckwheat flour (also sold as farine de blé noir) 
115g strong white bread flour 
1 tsp fine salt 
5g fast-action dried yeast 
160ml crème fraîche
160ml whole milk 
2 medium free-range eggs, separated 
1½ tbsp grated horseradish 
Small pinch caster sugar 
Vegetable oil for greasing
2-3 peppered smoked mackerel fillets, flaked, for topping 
1 lemon to squeeze 
Crème fraîche to serve 
Small bunch fresh chives, snipped finely, to scatter

For the buttered beetroot

50g unsalted butter 
2 large raw beetroot (about 150g), peeled and coarsely grated 

M E T H O D

To make the blinis, put the flours with the salt in a bowl. Stir in the yeast and make a well in the centre. Gently heat the crème fraîche and milk in a pan until lukewarm. Add the egg yolks to the warm mixture, stir together, then pour into the well. Whisk with a balloon whisk until the batter is smooth. Cover with cling film and leave somewhere warm for 45 minutes until thick and frothy.

In a clean, dry bowl, whisk the egg whites with an electric hand mixer to medium peaks, then fold them into the batter, together with the horseradish and caster sugar. 

Heat a large, heavy-based frying pan over a medium-high heat and lightly grease with vegetable oil. Drop 1⁄2 tablespoons of the batter, spaced apart, into the pan and cook for a minute or so until golden brown underneath. Flip, cook for a further minute until golden, then cool on a rack. Repeat in batches until all the batter is used. 

Just before you’re ready to serve, make the beetroot. Melt the butter in a saucepan and, when starting to sizzle, add the beetroot, season well and toss in the butter to coat. Cook for just a minute until hot but still crunchy, then remove from the heat. Top the blinis with a spoonful of beetroot and some smoked mackerel, then squeeze over a little lemon juice.

Add a dollop of crème fraîche, scatter chives over and serve immediately.

Recipe & photography by Delicious Magazine.


Mushroom and Mozzarella Arancini

Serves 8 (makes 24 balls)

I N G R E D I E N T S

50g unsalted butter
200g mixed mushrooms (such as chestnut, girolles), sliced 
750ml fresh vegetable stock, hot 
2 garlic cloves, peeled and bashed
125g risotto rice (carnaroli)
75ml dry white wine
3 fresh thyme sprigs, leaves picked 
25g parmesan (or vegetarian alternative), grated
75g mozzarella, cut into very small cubes
2 medium free-range eggs 
100g crispy breadcrumbs such as panko 
50g plain flour 
Vegetable oil for deep-frying

M E T H O D

Heat half the butter in a large frying pan. When sizzling, add the mushrooms and season. Fry, without turning, for 2-3 minutes until golden, then toss and fry until evenly golden and crisp. (You may need to fry in batches – give them space.) Cool on a plate lined with kitchen paper, chop finely and chill. 

Heat the remaining butter in the frying pan, and put the stock and the bashed garlic cloves in a saucepan over a low heat. Put the rice in the frying pan and toast over a medium heat for 2 minutes, then turn the heat up, pour in the wine and bubble until all the wine has evaporated.

Slowly add the stock to the risotto rice, a ladleful at a time, stirring until the liquid is absorbed, before adding the next ladleful. You may not need all the stock, or you may need to add extra water. Once the rice is cooked al dente (15-20 minutes), stir in the thyme leaves and parmesan, season, then spread out on a baking tray to cool, loosely covered with foil. Chill for up to 12 hours.

To assemble the arancini, scoop the rice into a bowl, then stir in the mushrooms and mozzarella. Crack the eggs into a bowl, beat with a fork, then put the breadcrumbs and flour in separate bowls. Heat the oil in a large, deep, heavy-based pan to 180°C when tested with a digital probe thermometer. 

Scoop out tablespoons of the mix (about 20g each) and roll into balls. Dip in the flour, then in the egg, then the breadcrumbs. Put on a board and repeat until you’ve used all the risotto. Fry in the oil, 4-5 at a time, until golden and crisp. Lift out with a slotted spoon and drain on kitchen paper. Serve while still warm. 

Recipe & photography by Delicious Magazine.


Parmigiano Reggiano and Rosemary Shortbread

Serves 8 (makes around 35 shortbreads)

I N G R E D I E N T S

160 g plain flour
120 g rated Parmiiano Reiano
100 g soft, unsalted butter
2 egg yolks
Black pepper
1 tbsp chopped fresh rosemary, to serve

M E T H O D

Mix together all of the shortbread ingredients - keeping back 30g grated cheese - to form a dough. Knead gently until smooth. Roll the dough into a cylinder, making sure each end is flat, and wrap in cling film, twisting the ends to form a seal. Refrigerate for at least 45 minutes.

Bake for 10-13 minutes. Remove from the oven when the shortbreads are pale gold at the edges. Immediately sprinkle over the remaining grated Parmigiano Reggiano and rosemary. Cool before serving.Parmigiano Reggiano

Top tip - these make for gorgeous gifts to take to friends houses over the festive season!

Recipe by Red, photography by Steve Lee Food Styling.

Tags: canapéschristmasnye
Posted on 15th December 2015 by Hush

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