Saturday, November 28, 2020

Christmas Canapés!



 

Filo Brie and Cranberry Crackers

 

Package filo pastry 

Cranberry sauce (store bought is fine or you could try the easy recipe I’ve included below - that’s the one I tasted with)

A sliver of Brie/crumbling of goats’ cheese 

Salted butter, melted 

 

Cut a sheet of filo into squares that are around 15cm x 15cm 

(Please be gentle - filo is delicate)

Brush with the melted butter

Add a sliver of the cheese and spread with a little of the cranberry sauce 

Roll up and pinch/twist the ends so it looks like a little cracker

Place on a baking sheet lined with parchment or an non-stick mat

Bake on 180c for about 6-10 mins in the middle of the oven turning once



 


 

Brie and Caramelised onion bites 

 

Sheet of puff pastry 

Approx 60g of Brie/Goats cheese cut into squares 

Red Onion chutney (or make your own caramelised onion as below) 

Beaten egg

 

Cut each squares of puff pastry into bit sized squares 

Brush with a little of the egg

Score a small square leaving a border on each of the squares.  Do not cut quite through the pastry 

In the middle of the square pop a piece of Brie with a teaspoon of the onion on top 

 

Pop them on a lined baking sheet and bake in the oven on 180 for 10-15 minutes or until the outer rim of the bite has risen and gone light brown



 

Filo pesto and goats cheese bites 



4 tbsp green pesto 

Pack of filo pastry (or use the leftovers from the crackers if making both) 

100g goats cheese/brie 

Butter for brushing 



Cut the filo into strips 30 cm x 10

Butter the strips lightly 

Fold the strip into a rectangle square (15x0

Pop some goats cheese and a little pesto in the middle of the square 

Fold over into a triangle shape 

Bake in the oven on 180c for 6-10 mins or until golden, turning once


 





 

Easy Christmas Cranberry and Cherry Sauce 



150g frozen cranberries 

150g frozen cherries 

100g light brown muscovado sugar

50 ml brandy 

½ tsp grated nutmeg 

½ tsp ground cinnamon

Throw all ingredients in a small saucepan and simmer until thickened & the brandy has had time to cook out

 

Allow to cool and store in the fridge until needed 




 



 

Whisky Pork Belly Bites



400g pork belly cut into bite sized cubes 

1 tbsp local runny honey 

1 tbsp light soy sauce 

2 tbsp ketchup

100ml whisky 

1 star anise 



1tbsp sunflower oil (for frying)



(You can either serve with the marinade as a dip if you make extra - simply double the recipe -  or with sour cream and chives on the side) 

2 tbsp Sour cream 

1 tbsp fresh chopped chives stirred through 



Roast the pork belly on 150c - covered - for 20 mins to cook through 

While that’s cooking mix the other ingredients together and add the star anise 

In a small saucepan, boil the mixture until it is nicely thickened (remove the star anise at this stage) 

Remove the pork belly from the oven 

Heat the oil in a frying pan to hot - pan check with a drop of water which should smoke on contact - when the pan is hot throw in the pork belly to crisp and colour  

Lower the heat, add the marinade on top (reserving half if you made extra for a dipping sauce)



Serve on little skewers as they are hot when out of the pan 



Serve with either the dipping sauce of the sour cream and chive 

 

 





 

Easy Red Onion Marmalade



3 red onions 

1 tbsp butter 

3 tbsp brown sugar 

A whole lot of patience 



Slice the onions very finely - I have to use a mandolin to do this as I can’t otherwise slice finely enough but please be mindful of your fingers.

Fry on a very low heat until soft and browned. Do not rush this or it will end up acrid 

Add the sugar and allow to go very sticky 



Allow to cool and store in the fridge until ready to use 

(Or cheat and use a really good red onion chutney.  I can recommend the Tiptree one)