Christmas Canapés 3x

Beef
Breakfast
Seafood
Sides/Snacks

Easy Level:

Easy

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

Steps

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
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
Mark as completed

2

Blend into smooth paste and set aside
Blend into smooth paste and set aside
Mark as completed

3

Heat grill pan on stove on high
Heat grill pan on stove on high
Mark as completed

4

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

5

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

6

Turn ribeye to cook the edges also for 30 seconds to 1 minute all round
Turn ribeye to cook the edges also for 30 seconds to 1 minute all round
Mark as completed

7

Remove ribeye from grill and cover to rest for at least 10 minutes
Remove ribeye from grill and cover to rest for at least 10 minutes
Mark as completed

8

Cut ribeye into 3 cm cubes, topped with ¼ tsp of salsa verde
Cut ribeye into 3 cm cubes, topped with ¼ tsp of salsa verde
Mark as completed

9

Garnish with thyme leaves and grated lemon zest
Garnish with thyme leaves and grated lemon zest
Mark as completed

10

Toast 25g of pine nuts in a pan till light brown
Toast 25g of pine nuts in a pan till light brown
Mark as completed

11

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

12

Add 80ml of olive oil to while blending
Add 80ml of olive oil to while blending
Mark as completed

13

Add ¼ cup grated parmesan cheese and blend for another few seconds, transfer to bowl and set aside
Add ¼ cup grated parmesan cheese and blend for another few seconds, transfer to bowl and set aside
Mark as completed

14

Coat 1kg of scallops with some olive oil
Coat 1kg of scallops with some olive oil
Mark as completed

15

Grill scallops for 2 to 3 minutes on each side, season salt and pepper
Grill scallops for 2 to 3 minutes on each side, season salt and pepper
Mark as completed

16

Layout out scallops on serving dish, add little amount of pesto in between the scallops
Layout out scallops on serving dish, add little amount of pesto in between the scallops
Mark as completed

17

Add lemon juice to taste, top each scallop with Ikura / salmon roe and serve
Add lemon juice to taste, top each scallop with Ikura / salmon roe and serve
Mark as completed

18

Remove stems from 400g of mini portabello mushrooms
Remove stems from 400g of mini portabello mushrooms
Mark as completed

19

Finely chop 4 tbsp flat leaf parsley and 2 tbsp thyme
Finely chop 4 tbsp flat leaf parsley and 2 tbsp thyme
Mark as completed

20

Transfer chopped herbs to about, add 2 cloves garlic (grated), salt and pepper to taste
Transfer chopped herbs to about, add 2 cloves garlic (grated), salt and pepper to taste
Mark as completed

21

Then add 6-8 tbsp olive oil and mix well
Then add 6-8 tbsp olive oil and mix well
Mark as completed

22

Coat the cap side of the mushrooms with the herb oil and add to a hot grill pan
Coat the cap side of the mushrooms with the herb oil and add to a hot grill pan
Mark as completed

23

Add ¼ teaspoon of herb oil on each of the mushrooms while grilling.
Add ¼ teaspoon of herb oil on each of the mushrooms while grilling.
Mark as completed

24

Grill for 6-8 minutes, one done transfer mushroom to serving plate
Grill for 6-8 minutes, one done transfer mushroom to serving plate
Mark as completed

25

Cut 200g baby bocconcini and 200g cherry tomatoes into slices
Cut 200g baby bocconcini and 200g cherry tomatoes into slices
Mark as completed

26

Add a slice of bocconcini and tomato to each mushroom
Add a slice of bocconcini and tomato to each mushroom
Mark as completed

27

Add a small basil leaf to each of the mushrooms
Add a small basil leaf to each of the mushrooms
Mark as completed

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