If you like to celebrate New Year’s Eve at home with a glass of fizz, then here are some delicious canapes to keep the evening feeling truly festive.
- ½ red pepper, cut into strips, ½ aubergine, 1cm round slices, ½ sweet potato, 1cm round slices, 8 baby sweetcorn, 8 stems of asparagus, 1 litre rapeseed oil, 220ml icy water, 150g Yutaka Tempura Batter Mix or 85g flour mixed with 1 tbsp cornflour and 1 ½ tsp salt
- For the yuzu mayonnaise: 2 egg yolks, 200ml rapeseed oil, ½ tsp sugar, ½ tsp sea salt, 2 tbsp yuzu or lemon juice, 1 clove garlic, grated
Prepare the vegetables and keep chilled until use. To make the mayonnaise, whisk the egg yolks and a few drops of rapeseed oil until combined well. Repeat by adding the oil a tablespoon at a time and whisking, making sure the oil is combined well and the mixture has thickened before adding more oil. Then, mix in the grated garlic and season with sugar, salt and the yuzu or lemon juice, if using.
Pour 220ml of ice cold water into a mixing bowl and add 150g of the tempura batter mix. Stir quickly until the flour is moistened but do not over mix. The batter is perfect when small flour lumps appear at the surface of the batter mix.
In a saucepan, heat at least 5cm of oil to about 170-180°C or until a little batter dropped into the oil sizzles and floats to the surface. Dip the ingredients in the batter, and then drain to remove excess. Place gently into the hot oil and fry in batches until light golden brown on all sides.
Drain on a wire rack or paper towel and serve immediately with the mayonnaise.
1 pack of 36 canapé-sized blinis, 75ml crème fraiche, 140g smoked salmon, cut into thin ribbons, about 2 tsp freshly grated wasabi, about 10g
Spread the blinis out on a baking tray and warm for 2-3 minutes, either in a hot oven or under a hot grill, turning occasionally.
Using two spoons to scrape one off the other add about a quarter of a teaspoon of crème fraiche to the top of each blini, then top with a ribbon of smoked salmon.
Add a little dab of freshly grated wasabi to each and serve whilst still warm.
500g Venison mince, 100g Minced beef fat, 4tsp All spice, 1tsp ground nutmeg, 50ml Brandy, Zest of 1 orange, Salt & pepper to taste, pre-rolled puff pastry sheets (6mm thick), 20 x Quince (Peeled, quartered & diced), 500g Soft light sugar, 500ml White wine vinegar, 1 Cinnamon stick, 1 Star anise
For the sausage roll: Combine all the ingredients for the filling and season well with salt and pepper. Lay out your puff pastry sheets and using a piping bag, pipe in your filling. Roll over the puff pastry and allow a slight over lap. Seal by using an egg wash (yolks only) and use a fork to create a tight seal, as well as a nice pattern. Allow to firm up in a fridge for an hour, and then slice into your desired size. You can also score the tops for a nice pattern. Bake for around 18-20 minutes at 180C, or until the pastry is golden and crispy. Check the centre is fully cooked (75oC).
For the chutney: Weight out all the ingredients. Peel the quince, quarter them, remove the core and dice to roughly 1cm cubes. This does not have to be neat. Add the diced quince, sugar and vinegar along with the whole spices to a pan and slowly simmer until it reaches a chutney like consistency. Allow to cool to room temperature and remove the whole spices. Set aside, ready to serve.
When you have made the filling for the sausage rolls, take a small piece and gently fry in a pan and taste, so you can check and adjust the seasoning to your taste and preference.
Always check the levels of sugar and vinegar near to the end of the chutney cooking process. Quinces are naturally very acidic, and each one will vary from another, so it’s all down to how ripe the fruit is and your personal taste.