Call Us: 0161 280 2588

Christmas Canapés

Smoked Salmon Pâté

• 200g smoked salmon, cut into pieces
• 50g unsalted butter, softened
• 1/2 tbsp lemon juice
• 4 tbsp double cream
• Pinch of cayenne pepper
• Small handful of freshly chopped chives
• Salt and freshly ground black pepper
• Melba toast, to serve

1. Put the smoked salmon pieces and the butter in a food processor or blender and blitz until smooth.
2. Add the lemon juice to taste, followed by the cream, cayenne pepper and chives.Check the seasoning and divide the pâté between four ramekin dishes. Cover with cling film and chill in the fridge for at least 30 minutes to firm. Serve with melba toast.

Pigs In Blankets With Sage

• 18 rashers streaky bacon
• 36 cocktail sausages
• 36 sage leaves
• 4 tbsp mild-flavoured honey
• Freshly ground black pepper

1. Preheat the oven to 180°C/350°F/gas mark 4. Stretch the bacon rashers with the back of a heavy knife. Cut in half crossways.
2. Half-roll a piece of bacon around each sausage, add a sage leaf, then continue to roll. Secure in place with a cocktail stick and arrange on a baking tray.
3. Drizzle the honey over the sausages and toss them to coat evenly. Dust with pepper and bake for 30 to 35 minutes, until golden. Roll and skewer the day before if you wish, then toss in honey and cook on the day.

Blueberry and Stilton Blinis

• 100 g blueberries
• 100 g raspberries
• ½ small red onion, chopped
• ½ green chilli
• 1 tbsp capers, chopped
• 2 tbsp fresh coriander
• 1 tbsp lemon juice
• Salt & pepper
• 16 mini blinis
• 175g Stilton cheese, sliced
• Rocket leaves to garnish

First make a salsa with the first six ingredients together in a small bowl. Season to taste with salt and pepper. Cover and chill for 20 minutes to allow the flavours to infuse.

Arrange the blinis or crackers on a large serving plate. Top each with a slice of Stilton cheese. Place a teaspoon of the salsa on top of the cheese and garnish with a rocket leaf. Serve immediately.

Parmigiano Reggiano & Rosemary Shortbread

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

Share:

Facebooktwittergoogle_pluspinterestlinkedin

Leave a Reply

Address

Your Local BURY,
5-7 New Road,
Radcliffe,
Manchester,
M26 1LS

T: 0161 280 2588
E: yourlocalbury@gmail.com

Disclaimer

Whilst every care has been taken to ensure that the data on the website is accurate, neither the publisher nor its editorial contributors can accept, and herby disclaim, any liability to any party to loss or damage caused by errors or omissions resulting from negligence, accident or any other cause. The contents of the website - in part or as a whole - may not be reproduced or transmitted in any form without the express written permission of the publishers – Your Local Bury