Dean's three Christmas canapés
Dean Edwards has got something for all tastes with his tasty salmon, chorizo and vegetarian canapés - perfect for those festive gatherings.
Smoked salmon blinis
(Makes 16)
Ingredients:
70ml soured cream1 heaped tbsp horseradish sauce1 tbsp fresh dill, choppedSalt and pepper200g smoked salmonPack of 16 mini blinis (shop bought is fine)Fresh dill sprigs for garnishLemons for garnish
Method:
In a small bowl combine the soured cream, horseradish and chopped dill. Season with salt and pepper. Place a generous sliver of smoked salmon on top of each blini then spoon on some of the soured cream. Garnish with a couple of sprigs of dill and serve with lemon wedges.
Mulled wine glazed chorizo
(Serves up to 16)
Ingredients:
200g cured chorizo sausage, sliced 1cm thick½ red onion. finely sliced3 sprigs fresh thyme2 cloves garlic. crushed1 stick cinnamon4 cloves200ml red wine1 tbsp runny honeyTub baby mozzarellaFresh basil
Method:
Fry the chorizo sausage in an oven proof frying pan for 2-3 minutes. Add the onion, garlic, thyme, cinnamon and cloves, then pour in the red wine and honey. Cook over a low to medium temperature until the wine reduces and glazes the chorizo. Skewer the chorizo, cheese and basil alternately onto cocktail sticks.
Blue cheese and walnut bites
(Serves up to 16)
Ingredients:
150g Stilton cheese, crumbled80g walnuts, chopped coarsely2 tbsp mayonnaise1 heaped tsp wholegrain mustard2 bulbs chicorySmall jar fruit chutney1 Granny Smith apple, tossed in a little lemon juice and sliced into matchsticks
Method:
Place the cheese, walnuts, mayonnaise and mustard into a bowl and fold together gently, set aside to come to room temperature. Separate the chicory into individual leaves then spread a little of the chutney into the bottom. Top with some of the blue cheese mixture and finally sprinkle over some of the apple matchsticks.