Login
Votes for this - View all
These festive canapes are the perfect nibbles for a Christmas party. Both are delicious and easy to make. Perfect for entertaining friends and family with. I got my ingredients delivered via Farmdrop for added ease
Subscribe for more upcoming videos and simple recipes, and check out my website at www.tessward.com/ for more recipes and details about my new cookbook THE NAKED DIET
Mushroom Pate Canapes
Makes 20
15g dried cep or porcini mushrooms
1/2 cup boiling water
1 tbs olive oil
2 tablespoons butter, divided
1 small onion, finely chopped
2 cloves garlic
Coarse salt and freshly ground black pepper to taste
350g mixed french mushrooms, girls and chanterelles etc
1 heaped teaspoon fresh thyme leaves, plus extra to serve
2 tbs parsley
a dash of port
1/4 lemon, juice
creme fraiche, to top (optional)
12 mini sable biscuits, or toasted baguette
Makes 12
Combine the dried mushrooms and boiling water in a small bowl and let soak for 30 minutes.
Heat olive oil and 1 tablespoon butter over medium-high heat. Add onions and cook for 7 to 8 minutes, until they become soft and translucent. Add the garlic and continue to cook for a further two minutes
Raise heat to high and add the fresh mushrooms, thyme, salt and pepper.
Cook until mushrooms brown further and release their liquid. Continue to move the mushrooms in the pan until all of the liquid has evaporated, then add soaked mushrooms and their soaking liquid. Cook the liquid almost completely off. You want to be able to drag a spoon through the mushrooms and leave a path.
Add a dash of port and continue to cook for a couple of minutes, until the alcohol evaporates. Season the mixture to taste. Stir through the last tbs of butter and turn in to a bowl.
Let mixture cool for 15 minutes, then blend in a food processor, or blender, until the mushrooms reach the texture of a fine smooth pate. Chill in fridge for a few hours before serving, giving the flavours a chance to settle.
The pâté will keep in fridge for 5 days, in an airtight container.
When ready to serve, place a heaped teaspoon of the pate on each sable/ french biscuit. Finish with a grinding of black pepper, a few fresh thyme leaves and a little dollop of creme fraiche, if using.
x
Tuna Tartare with Rye bread crisps
Makes 12
150 g sushi-grade tuna fillet
1 tbs capers, chopped
2 tbs de-stoned black olives, finely chopped
1 1/2 tsp. fresh lemon zest, plus more to garnish
1 tsp. extra virgin olive oil
2 tablespoons finely chopped fresh chives, plus extra to garnish
sea salt and black pepper
1/2 loaf of rye bread
2 tbs creme fraiche, to serve
Preheat the oven to 160°C/gas mark
With a really sharp knife, slice the loaf into 1-2mm slices and place on a baking tray lined with parchment paper
Season the bread slices with a drizzle of olive oil and salt and bake in the oven for 5-6 minutes until crisp.
Meanwhile, using a very sharp knife, trim away any sinew or skin from the tuna fillet. Cut the tuna into 3/4-cm cubes and place in a bowl.
Add the add the remaining ingredients, accept the creme fraiche. Mix well.
To serve, divide the tuna among the rye crisps. Top with the creme fraiche, a pinch of chives and a final squeeze of lemon juice.
Top tip : only squeeze over the lemon right before serving, otherwise the citrus will begin to cook the fish and turn it opaque.
SUBSCRIBE! bit.ly/YGngCU
TWITTER! goo.gl/6BxDAv
FACEBOOK! goo.gl/mwaOc
Subscribe for more upcoming videos and simple recipes, and check out my website at www.tessward.com/ for more recipes and details about my new cookbook THE NAKED DIET
Mushroom Pate Canapes
Makes 20
15g dried cep or porcini mushrooms
1/2 cup boiling water
1 tbs olive oil
2 tablespoons butter, divided
1 small onion, finely chopped
2 cloves garlic
Coarse salt and freshly ground black pepper to taste
350g mixed french mushrooms, girls and chanterelles etc
1 heaped teaspoon fresh thyme leaves, plus extra to serve
2 tbs parsley
a dash of port
1/4 lemon, juice
creme fraiche, to top (optional)
12 mini sable biscuits, or toasted baguette
Makes 12
Combine the dried mushrooms and boiling water in a small bowl and let soak for 30 minutes.
Heat olive oil and 1 tablespoon butter over medium-high heat. Add onions and cook for 7 to 8 minutes, until they become soft and translucent. Add the garlic and continue to cook for a further two minutes
Raise heat to high and add the fresh mushrooms, thyme, salt and pepper.
Cook until mushrooms brown further and release their liquid. Continue to move the mushrooms in the pan until all of the liquid has evaporated, then add soaked mushrooms and their soaking liquid. Cook the liquid almost completely off. You want to be able to drag a spoon through the mushrooms and leave a path.
Add a dash of port and continue to cook for a couple of minutes, until the alcohol evaporates. Season the mixture to taste. Stir through the last tbs of butter and turn in to a bowl.
Let mixture cool for 15 minutes, then blend in a food processor, or blender, until the mushrooms reach the texture of a fine smooth pate. Chill in fridge for a few hours before serving, giving the flavours a chance to settle.
The pâté will keep in fridge for 5 days, in an airtight container.
When ready to serve, place a heaped teaspoon of the pate on each sable/ french biscuit. Finish with a grinding of black pepper, a few fresh thyme leaves and a little dollop of creme fraiche, if using.
x
Tuna Tartare with Rye bread crisps
Makes 12
150 g sushi-grade tuna fillet
1 tbs capers, chopped
2 tbs de-stoned black olives, finely chopped
1 1/2 tsp. fresh lemon zest, plus more to garnish
1 tsp. extra virgin olive oil
2 tablespoons finely chopped fresh chives, plus extra to garnish
sea salt and black pepper
1/2 loaf of rye bread
2 tbs creme fraiche, to serve
Preheat the oven to 160°C/gas mark
With a really sharp knife, slice the loaf into 1-2mm slices and place on a baking tray lined with parchment paper
Season the bread slices with a drizzle of olive oil and salt and bake in the oven for 5-6 minutes until crisp.
Meanwhile, using a very sharp knife, trim away any sinew or skin from the tuna fillet. Cut the tuna into 3/4-cm cubes and place in a bowl.
Add the add the remaining ingredients, accept the creme fraiche. Mix well.
To serve, divide the tuna among the rye crisps. Top with the creme fraiche, a pinch of chives and a final squeeze of lemon juice.
Top tip : only squeeze over the lemon right before serving, otherwise the citrus will begin to cook the fish and turn it opaque.
SUBSCRIBE! bit.ly/YGngCU
TWITTER! goo.gl/6BxDAv
FACEBOOK! goo.gl/mwaOc