Christmas Canapes with Damien Pignolet



Goat Curd, Walnut & Pesto Tartlets

Yields 12

  • 240 g goat curd, very lightly stirred
  • Ground black pepper
  • 2 tbls walnut kernels, chopped
  • 12 tartlet shells, about 45mm diameter (such as Lincoln Bakery or Simon Johnson)
  • A small jar of pesto
  • 12 small basil leaves

Combine goat curd, pepper and walnuts and fill tartlet shells, top with a teaspoon of pesto finishing with a basil leaf.

Tuna, Anchovy & Caper Butter Croutons

Yields 12

  • 1 x 185 g can tuna in oil, drained
  • 3 - 4 flat anchovy fillets, drained and patted dry with paper towel
  • 60 g very soft butter
  • 2 tsp best quality olive oil
  • Ground pepper or a touch cayenne pepper
  • Lemon juice to taste
  • Slices of fresh baguette
  • Sweet paprika
  • 2 tbls capers in brine, rinsed well and patted dry

Pulse the tuna, anchovies, butter, oil and pepper in a food processor then add lemon juice to taste. Spread on baguette, dust lightly with paprika and garnish with capers.

Prosciutto Wrapped Grissini

  • Grissini
  • Thinly sliced prosciutto
  • Powder fine grated parmesan cheese

Wrap the prosciutto in a spiral action along the length of the grissini then dust with parmesan cheese.

Maggie Beer’s Spiced Pear Paste with blue cheese

Yields 20

  • 2 x 100 g Maggie Beer’s Spiced Pear Paste, each sliced in 10 pieces
  • 200 g firm textured blue cheese, cut in 20 chunks
  • 30 g soft butter
  • Deli or supermarket toasted croutons

Dab a little butter on a crouton, add a piece of spiced pear paste then gently press on the blue cheese.

Smoked turkey with cranberry jelly on witlof tips

Yields about 20

  • 2 pkts PRIME brand sliced smoked turkey
  • 2 or 3 green shallots, sliced finely
  • 2 tbls soft butter
  • 1 tiny knife tip of curry powder or cayenne pepper
  • Witlof leaf tips, trimmed to 5 or 6 cm
  • Cranberry sauce or jelly

Mix the shallots, butter and curry powder and distribute between the slices of turkey. Place on a witlof leaf then add a teaspoon of cranberry sauce or jelly.

Prawn and dill spread

  • 400 g cooked prawns, shelled
  • 1 tbls olive oil, extra virgin preferred
  • 1 level tsp dried basil
  • Pinch salt and ground pepper
  • Pinch ground star anise (optional)
  • Lime juice to taste
  • Sprigs of dill

Remove the digestive tracts from the prawns taking care to remove every speck of grit; best done using a wetted paring knife. Process prawns, oil, basil and seasonings in a blender or food processor until smooth. Add the star anise if using and correct the freshness with lime juice; a touch more salt might be needed. Serve on naturally flavoured dry biscuits or Waterthins brand ‘Bagelettes’. Garnish with dill.



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