Christmas Canapé Recipes

Turkey Sliders

INGREDIENTS (per slider)

• 170g of leftover turkey

• 30g of leftover stuffing 

• 100g of brioche 

• 25g of cranberry sauce

• 30g of red cabbage

• 30g of brussels sprouts

• 10g of onion

• 5g of vinegar

• 40g of mayonnaise 

• 5g of mustard

METHOD

1. With the leftover turkey, get two forks and pull apart, before mixing in with leftover stuffing.

2. Meanwhile, lightly toast a slice of brioche until golden brown, and then cut into small square sizes. 

3. In a separate bowl, grate some red cabbage, chopped onions and sliced brussels sprouts. Add in a spoonful of mayonnaise, a dash of vinegar and a tablespoon of dijon mustard. Mix together until all blended.

4. Then construct: place a spoonful of cranberry sauce onto the brioche, then a spoonful of slaw and top with the turkey/stuffing mix. 

For a gluten-free option, I recommend switching the brioche for a lettuce leaf. It works just as well and you can add more filling into the leaf.

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Cornish Kern Puffs

INGREDIENTS

• 60g of water

• 1 pinch of salt

• 1 pinch of sugar

• 25g of butter

• 30g of flour

• 1-2 medium eggs

• 22g of Cornish kern cheese 

• 2 pinches of burnt wheat germ 

• 10g of Cornish kern cheese, finely grated for the topping

METHOD

1. Preheat an oven to 175ºC and bake the wheatgerm on a tray until dark brown. Set aside. 

2. Bring your water, butter, sugar and salt to the boil. Add the flour and work into the liquid until a dough has formed

3. Turn the heat down and gently cook out the mixture for a few minutes – this helps to cook out the flour. 

4. Add the mixture to a kitchen aid with the beating attachment and slowly work. Add the eggs one by one until the dough looks sticky yet smooth.

5. Incorporate the grated cheese and allow the heat of the dough to melt it. The mix should have a shiny appearance.

6. Follow this with the burnt wheat germ.

7. Add to a piping bag with a small nozzle attached. Pipe onto a lined tray and push the little peaks down with a wet finger. 

8. Bake at 175ºC for 20 minutess or until golden and puffy.

Once out of the oven, and while hot, sprinkle with the finely grated cheese and serve.

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Mini Truffled Grilled Cheese

INGREDIENTS

• 300g of Philadelphia cream cheese

• 10g of good-quality black truffle paste

• Sliced white bread

• 300g of mortadella

• 100g of mayonnaise

• Vegetable oil

• Sweet chilli sauce (to serve)

METHOD

1. Beat together the cream cheese and the truffle paste. Taste to ensure it’s the right level of truffled.

2. Enthusiastically spread a slice of bread with the truffled cream cheese and top with mortadella. Put another slice of bread on top. Well done, you’ve made a sandwich.

3. Spread the outside of said sandwich with mayonnaise. Refrigerate until needed.

4. Heat a little oil in a large frying pan on medium heat. Fry the sandwiches for a couple of minutes on each side until golden. 

Remove the crusts, slice into rectangles – or triangles if you prefer – and serve with sweet chilli sauce.

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Bolinho De Bacalhau

(Makes 52)

INGREDIENTS

• 400g of salt cod (cooked weight), broken into small flakes after soaking in water overnight, with the water changed at least twice 

• 1kg of Koffman’s potatoes, skin on

• 50g of plain flour

• 250ml of milk, or enough to cover the salt cod

• 1 lemon’s zest

• 70g of butter

• 1 bay leaf

• Salt & pepper

METHOD

1. Start with the salt cod. Put the salt cod and bay leaf in a pan and just cover with milk.

2. Bring the milk up to a simmer for 3 minutes, then remove from the heat. Allow the cod to cool in the milk. Reserve the milk.

3. Next, the bechamel. Make a roux with the butter and flour. Make a white sauce using 250ml of the milk used to poach the salt cod.

4. Now for the potato base: wash the potatoes and prick all over with a fork. Bake until soft (60-90 minutes at 200ºC, depending on the size of the potatoes).

5. Cut open and scoop out flesh. Pass through the mouli or ricer.

6. Combine with the bechamel and salt cod. Add lemon zest. Test a small spoon of mix in the fryer and adjust seasoning.

Form into 30g quenelles. Fry for about five minutes, until golden.

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Dan Smith, The Swan Inn at Ascott-under-Wychwood

“My top tip is to cool the onions very slowly to get a really deep caramelised flavour. I love these tartlets because they scream Christmas with the deep cheesy flavour, they’re moreish and they’re warm. You’ve got to have warm canapés at Christmas.”

Roscoff Onion & Mrs Kirkham’s Lancashire Mini Tartlets

INGREDIENTS

Pâte Brisée

• 250g plain flour

• 125g butter

• pinch salt

• 1 egg yolk

• water to bind 

Caramelised Onion Purée

• 1kg of Roscoff onions, sliced

• 250g of butter

• Salt

Mrs Kirkham’s Cheese Sauce

• 100g of milk

• 1g of salt

• 185g of cream

• 150g of Mrs Kirkham’s Lancashire cheese

METHOD

1. Start with the pâte brisée. Place the flour and butter in a food processor; bring together until you get a sandy texture. Add the egg yolk, then a little water until you form a dough. Cover with cling film and leave to rest

2. Roll out and line a cupcake tray and blind bake on 170ºC for around 15 minutes, until golden.

3. For the purée, melt the butter in a heavy-based saucepan and add the sliced onions. Cook very slowly, adding a splash of water if it starts to catch.

4. When you have got a deep caramelised colour, blend into a very smooth purée and set aside.

5. For the cheese sauce, melt all ingredients together and leave in a warm place.

6. To assemble, take the tart case and spoon in the warm onion purée. 

7. Foam up the cheese sauce using a hand blender and spoon over the top of the tart.  ​Finish with a sprig of watercress.

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Vivek Singh, The Cinnamon Club

 “These puff-pastry parcels are quick to make and really versatile. You can fill them with anything from spicy shrimp or egg to a regular vegetable dosa filling, which makes them a real crowd-pleaser at big family events like Christmas without being too labour intensive. My favourite filling is a delicious shredded chicken but, for a festive spin, fill them with turkey.”

Chicken & Pastry Patties

(Makes 20-24)

INGREDIENTS

• 450g of boneless chicken thighs (or leftover roast chicken, shredded)

• 1 1/2 tsp of salt

• 2 tsp of red chilli powder

• 4 tbsp of vegetable oil

• 5cm piece of cinnamon stick

• 12-15 curry leaves

• 3 onions, finely sliced

• 1 tbsp of garlic-ginger paste

• 1/2 tsp of ground turmeric 

• 1 tsp of garam masala

• 1 tsp of peppercorns, coarsely cracked

• 2 green chillies, finely chopped

• 2.5cm piece of ginger, peeled and finely chopped

• Juice of 1 lime

• 2 320g rolls of puff-pastry sheets

• 1 egg, beaten, for brushing

• Fennel seeds, to sprinkle

METHOD

1. Preheat the oven to 180ºC/160ºC Fan/Gas Mark 4.

2. Place thighs in roasting dish, sprinkle with half a teaspoon of salt, a teaspoon of chilli powder and a teaspoon of oil. Roast for 15-20 minutes until cooked through, and the juices run clear. Cool and shred, reserving any leftover juices.

3. Heat the remaining oil in a separate pan. Add the cinnamon stick and allow to infuse for 30 seconds, then add the curry leaves and sliced onions. Cook for 5-6 minutes. Add the remaining salt and chilli powder, plus the turmeric and garam masala, and sauté for another minute or two. Add the peppercorns, green chillies, ginger and any reserved cooking juices, and mix well. Finish with a squeeze of lime juice. Remove from the heat and allow the mixture to cool.

4. Turn the oven down to 170ºC/150ºC Fan/Gas Mark 3.5.

5. Unroll the puff-pastry sheets and roll to approximately 3-4mm thick. Cut into 7.5cm squares. Brush the edges of the pastry with water to egg wash, and place a teaspoon of the filling in the centre. Fold the pastry edges to make a triangular or rectangular shape and gently press down on the edges to seal the parcel. 

6. Once all of the puffs are made, brush the tops with the remaining egg wash and sprinkle on the fennel seeds. 

Bake for 12-14 minutes, or until golden brown.

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