Christmas Canapés 3x

With the Christmas celebrations around the corner, its always a good time to make some canapés for your seasonal party for your guests, both friends and family!
We have a combination of 3 different types of canapé in this recipe – the Grilled Wagyu with Salsa Verde, Seared Scallops with Pesto and Salmon Roe, as well as a refreshing side of Portobello Caprese. Pair these up as a set, and you’ll be delighting your guests with glasses of bubbly, and a whole lot of Xmas fun!
We got some awesome appliances and diningware from Metro that we used for the recipe as well, check out their comprehensive array of good products! :- https://goo.gl/MVnArW

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Directions

1.

To food processor add 20g flat leaf parsley, 10g basil, 10g mint, 3 tbsp capers, ½ tbsp dijon mustard, 3 anchovy fillets, 2 gherkins (chopped), 1 clove garlic (grated), 2 tbsp red wine vinegar, 4 tbsp olive oil, salt and pepper to taste
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2.

Blend into smooth paste and set aside
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3.

Heat grill pan on stove on high
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4.

Brush 1 tbsp olive oil on a 600g wagyu ribeye (rested to room temperature), season with salt.
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5.

Once grill pan is hot, add waygu ribeye. Cook each side for 2 minutes or to preference
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6.

Turn ribeye to cook the edges also for 30 seconds to 1 minute all round
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7.

Remove ribeye from grill and cover to rest for at least 10 minutes
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8.

Cut ribeye into 3 cm cubes, topped with ¼ tsp of salsa verde
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9.

Garnish with thyme leaves and grated lemon zest
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10.

Toast 25g of pine nuts in a pan till light brown
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11.

Add to food processor 40g basil, toasted pine nuts, ½ clove garlic (grated) salt and pepper to taste.
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12.

Add 80ml of olive oil to while blending
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13.

Add ¼ cup grated parmesan cheese and blend for another few seconds, transfer to bowl and set aside
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14.

Coat 1kg of scallops with some olive oil
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15.

Grill scallops for 2 to 3 minutes on each side, season salt and pepper
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16.

Layout out scallops on serving dish, add little amount of pesto in between the scallops
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17.

Add lemon juice to taste, top each scallop with Ikura / salmon roe and serve
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18.

Remove stems from 400g of mini portabello mushrooms
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19.

Finely chop 4 tbsp flat leaf parsley and 2 tbsp thyme
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20.

Transfer chopped herbs to about, add 2 cloves garlic (grated), salt and pepper to taste
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21.

Then add 6-8 tbsp olive oil and mix well
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22.

Coat the cap side of the mushrooms with the herb oil and add to a hot grill pan
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23.

Add ¼ teaspoon of herb oil on each of the mushrooms while grilling.
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24.

Grill for 6-8 minutes, one done transfer mushroom to serving plate
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25.

Cut 200g baby bocconcini and 200g cherry tomatoes into slices
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26.

Add a slice of bocconcini and tomato to each mushroom
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27.

Add a small basil leaf to each of the mushrooms
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