CH 22 Savouries and Cocktail Pieces

The Art of Canapé's

CHEESE DISHES

1. Cheese balls

2. Cheese biscuits

3. Cheese and onion savoury

4. Cheese and potato pie

5. Cheese on toast

6. Cheese fritters

7. Quiche Lorraine

8. Cheese souffle

9. Cheese straws

10. Cheese tartlets

11. Welsh rarebit

12. Welsh rarebit with bacon

13. Buck rarebit

BARQUETTE AND TARTLETS COLD

14. Barquette/tartlet cases

15. Anchovy tartlets

16. Caviar barquettes

17. Cheese barquettes

18. Cheese and chutney tartlets

19. Cheese and tomato tartlets

20. Chicken barquettes

21. Curried shrimp barquettes

22. Ham and tongue barquettes

23. Lobster barquettes

24. Pimento and chicken tartlets

25. Salmon tartlets

26. Shrimp barquettes

BOUCHEES

27. Bouchee cases

28. Egg and shrimp bouchees

29. Ham and chicken bouchees

30. Salmon bouchees 

CHEESE DISHES

31. Canape bases

32. Anchovy canapes

33. Caviar canapes

34. Cheese canapes

35. Egg canapes

36. Egg and tomato canapes

37. Ham canapes

38. Liver pate canapes

39. Mussel canapes

40. Sardine canapes

41. Smoked ham canapes

42. Smoked salmon canapes

43. Prawns and mayonnaise

UNCLASSIFIED

44. Combination sticks

45. Gherkins

46. Olives

47. Silverskin onions

48. Stuffed olives

COCKTAIL PIECES

(HOT) BOUCHEES

49. Chicken bouchees

50. Curried chicken bouchees

51. Curried fish bouchees

UNCLASSIFIED

52. Cheese beignets

53. Cocktail puffs

54. Cocktail sausages

55. Curried meat patties

56. Goujons of plaice

57. Meat balls

58. Mini kebabs

59. Chicken satay

60. Scampi in batter

61. Steak pieces 

DINNER SAVOURIES

62. Angels on horseback

63. Barquettes Devonshire

64. Canape baron

65. Canape Diane

66. Canape guards club

67. Canape Ivanhoe

68. Canape Rajah

69. Canape St James

70. Canape Windsor

71. Croque Monsieur

72. Devils on horseback

73. Mushrooms on toast

74. Palatinate titbit

75. Perthshire toast

76. Reform club savoury

77. Sardines on toast

78. Spinach souffle

79. Scotch woodcock

80. Soft roes on toast

81. Tartlet Calcutta

82. Tartlet Dorset delight

83. Tartlet Florentine

84. Yarmouth toast

DIPS (COLD)

85. Avocado dip

86. Cheese dip

87. Mayonnaise dip

88. Peanut dip

89. Yoghurt dip

DIPS (HOT)

90. Barbecue dip

91. Curry dip

92. Mustard dip

93. Sweet and sour dip

94. Tomato dip

95. Onion and yoghurt dip

96. Herb and yoghurt dip 96. Herb and yoghurt dip

The Art of Canapé's

CHEESE DISHES

1. CHEESE BALLS

10 PORTIONS

Ingredients

Margarine                                                             100 g

Flour                                                                      100 g

Milk                                                                      500 ml

Cheddar cheese (grated)                                   150 g

Eggs                                                                        2

White breadcrumbs                                          100 g

Salt

Cayenne pepper

Method

1. Make a roux with the flour and margarine.

2. Add the milk to make a thick white sauce and stir in the grated cheese and cayenne pepper.

3. When the cheese has melted pour the mixture onto greased paper, cover and allow to cool.

4. Mould the mixture into balls the size of cherries.

5. Pass the moulded balls through flour egg wash and breadcrumbs, fry them in hot deep oil until golden brown and serve.

2. CHEESE BISCUITS

APPROXIMATELY 50 BISCUITS

Ingredients

Flour                                                                     400 g

Margarine                                                             100 g

Cheese (grated)                                                    150 g

Egg                                                                            1

Salt

Cayenne pepper

Method

1. Sieve the flour salt and cayenne pepper into a bowl.

2. Rub in the margarine to a fine sandy texture.

3. Add the grated cheese and mix well.

4. Make a bay in the centre, add the egg and mix to a stiff dough, correcting the consistency with water, if necessary.

5. Roll out the paste 2 mm thick and prick all over with a fork.

6. Cut into circles with a 30 mm fluted cutter.

7. Place on a greased baking tray and bake in an oven at 180oC for 15 minutes.

Notes:

1. These biscuits will not be crisp until cold.

2. This same recipe cut with a plain cutter may be used as a base for cocktail savouries.

3. CHEESE AND ONION SAVOURY

10 PORTIONS

Ingredients

Cheese (grated)                                                     400 g

Margarine                                                               25 g

Milk                                                                        175 ml

Flour                                                                        25 g

Onion                                                                      50 g

Mustard                                                                   5 g

Bread                                                                    10 slices

Method

1. Peel and finely dice the onion and cook in a little margarine without colouring.

2. Dilute the mustard with a little of the milk.

3. Make a white sauce with the margarine, flour and milk.

4. Add the grated cheese, the onion and the diluted mustard. Stir over a low heat until the cheese is dissolved. Season with cayenne pepper.

5. Toast the bread and remove the crusts.

6. Spread the mixture liberally on the slices of toast and cook under a grill. Serve immediately while hot.

4. CHEESE AND POTATO PIE

10 PORTIONS

Ingredients

Potatoes                                                                1 kg

Cheese (grated)                                                  250 g

Onion                                                                   100 g

Short pastry                                                        500 g

White sauce                                                        375 ml

Oil                                                                         25 ml

Method

1. Boil or steam the potatoes in their skins and allow to cool.

2. Peel and slice the onions and cook in the oil without colouring.

3. Roll out the short paste 3 mm thick and line 2 greased flan rings.

4. Peel and slice the potatoes 5 mm thick.

5. Place into each flan ring 2 layers of slices potatoes and onions and sprinkle each layer with salt and pepper.

6. Coat each completed layer with white sauce of creamy consistency then sprinkle each layer with grated cheese and finish the top with the remainder of the grated cheese.

7. Bake in an over at 180oC making sure that the pastry is cooked underneath.

8. Cut into portions and serve.

5. CHEESE ON TOAST

10 PORTIONS

Ingredients

Cheese                                                                  500 g

Bread                                                                    10 slices

Method

1. Toast the bread on both sides and remove the crusts.

2. Cut the cheese into slices and lay it on the toast ensuring that the toast is completely covered.

3. Place under a grill and cook until the cheese is melted and light brown in colour.

Note: The heat must not be too fierce otherwise the cheese will bubble and become stringy.

6. CHEESE FRITTERS

10 PORTIONS

Ingredients

Water                                                                    125 ml

Flour                                                                       75 g

Margarine                                                              50 g

Eggs                                                                          3

Cheese (grated)                                                     75 g

Parmesan cheese                                                  15 g

Method

1. Place the water and margarine together in a saucepan and bring to the boil.

2. Add the flour and stir vigorously over the heat until the mixture leaves the sides of the pan clear.

3. Withdraw the pan from the heat and allow the mixture to cool slightly.

4. Mix the eggs together and gradually add to the mixture in the saucepan until the mixture is smooth.

5. Add the cheese and mix thoroughly.

6. Using 2 dessertspoons dipped in oil, mould the mixture into even sized pieces and place them on oiled strips of greaseproof paper.

7. Fry them in hot deep fat to a golden colour. They will float when cooked.

8. Drain thoroughly. Serve on a doily covered dish sprinkled with Parmesan cheese.

7. QUICHE LORRAINE

8 PORTIONS

Ingredients

Short pastry 200 g

Milk 175 ml

Egg 1

Cheddar cheese 75 g

Ham 50 g

Onion 25 g

Parsley (chopped) pinch

Salt

Cayenne pepper

Method

1. Roll out the pastry 3 mm thick and line 2 greased flan rings.

2. Peel and finely chop the onions and cook without colouring in a little oil.

3. Cut the cheese and ham into small dice.

4. Divide the cheese, ham, onion and parsley equally between the flan rings.

5. Beat together the egg, milk and salt and strain.

6. Pour an equal amount of this mixture into each flan ring.

7. Dust the top with a small amount of cayenne pepper.

8. Bake in an oven at 180oC until the custard is set and the pastry is cooked.

9. Allow to cool slightly before removing the ring and then cut into portions.

8. CHEESE SOUFFLE

10 PORTIONS

Ingredients

Milk                                                                    500 ml

Butter                                                                    50 g

Flour                                                                      75 g

Egg                                                                           3

Parmesan cheese                                               100 g

Salt

Cayenne pepper

Method

1. Separate the yolks from the whites of egg.

2. Melt the butter in a saucepan, add the flour and cook without colouring, allow to cool.

3. Boil the milk, add to the roux and cook for 2 minutes.

4. Remove from the heat and stir in the yolks of egg.

5. Season, place into a bowl and add the cheese.

6. Beat the whites of egg to a stiff foam and fold into the mixture in the bowl.

7. Fill the prepared souffle moulds three-quarters full, sprinkle with grated Parmesan and bake in an oven at 180oC for between 15 and 40 minutes according to the size of the moulds used.

8. Sprinkle straight from the oven with as little delay as possible because a souffle will sink as it cools.

Note: To prepare the mould: brush the inside of the mould with clarified butter then coat with grated Parmesan cheese and then dust a little flour over the cheese.

9. CHEESE STRAWS

10 PORTIONS

Ingredients

Puff pastry                                                            200 g

Parmesan cheese                                                   50 g

Cayenne pepper

Parsley

Method

1. Roll our the puff pastry, sprinkle with grated Parmesan cheese and a little cayenne pepper and fold into 3.

2. Allow to rest for 10 minutes. Roll out an oblong shape 80 mm wide and 3 mm thick.

3. Cut crossways into 5 mm wide strips, twist each strip and place on a lightly watered baking tray. Bake in an over at 230oC to a golden brown, for 8 minutes.

4. Arrange on a warm dish and serve hot garnished with parsley.

10. CHEESE TARTLETS (RAMEKINS)

10 PORTIONS

Ingredients

Short pastry                                                          200 g

Egg                                                                             1

Gruyere cheese                                                     100 g

Milk                                                                        125 ml

Method

1. Line tartlet moulds with pastry and prick the bottoms.

2. Cut the cheese into small dice and divide equally between the moulds.

3. Beat the eggs, add the milk and season with salt and cayenne pepper.

4. Pour enough of the egg custard mixture into the tartlets to cover the cheese. Bake in a moderate oven until set. Remove the tartlets from the moulds and serve hot.

Note: Cheddar or other white cheese may be used in place of Gruyere.

11. WELSH RAREBIT

10 PORTIONS

Ingredients

Bread                                                                    10 slices

Cheese                                                                   400 g

Margarine                                                              25 g

Flour                                                                       25 g

Milk 175 ml

English mustard                                                    5 g

Cayenne pepper

Method

1. Grate or finely dice the cheese.

2. Make a white sauce with the margarine, flour and milk.

3. Add the grated cheese and the diluted mustard. Stir over a low heat until the cheese is dissolved. Season with cayenne pepper.

4. Toast the bread on both sides and remove the crusts.

5. Spread the mixture on the slices of toast ensuring the whole slice is covered.

6. Brown under the grill and serve with a slice of grilled bacon on each.

12. WELSH RAREBIT WITH BACON

10 PORTIONS

Ingredients

Cheese                                                                  400 g

Margarine                                                              25 g

Flour                                                                       25 g

Milk                                                                       175 ml

English mustard                                                    5 g

Bread                                                                    10 slices

Bacon rashers                                                         10

Method

1. Grate or finely dice the cheese.

2. Make a white sauce with the margarine, flour and milk.

3. Add the grated cheese and the diluted mustard, cook over a low heat until the cheese is dissolved. Season with cayenne pepper.

4. Grill the rashers of bacon.

5. Toast the bread on both sides and remove the crusts. Spread the mixture liberally on the slices of toast ensuring the whole slice is covered.

6. Cook under a grill and serve with a slice of grilled bacon on each.

13. BUCK RAREBIT

10 PORTIONS

Ingredients

Cheese                                                                  400 g

Margarine                                                             25 g

Flour                                                                      25 g

Milk                                                                      175 ml

Mustard                                                                 5 g

Bread                                                                 10 slices

Poached eggs                                                       10

Method

1. Grate or finely dice the cheese.

2. Make a white sauce withe the margarine, flour and milk.

3. Add the grated cheese and the diluted mustard. Stir over a low heat until the cheese is dissolved. Season with cayenne pepper. Toast the bread on both sides and remove the crusts.

4. Spread the mixture on the slices of toast ensuring the whole slice is covered. Cook under a grill and serve with a poached egg on top.

COCKTAIL PIECES COLD BARQUETTE AND TARTLETS

14. BARQUETTE/TARTLET CASES

50 CASES

Ingredients

Flour                                                                     200 g

Egg                                                                           1

Water                                                                    15 ml

Margarine                                                             100 g

Salt pinch

Method

1. Sieve together the flour and the salt. Rub in the margarine to a fine sandy texture.

2. Make a bay, break in the egg, add the water and mix to a stiff dough.

3. Roll out 2 mm thick, prick with a fork and roll up the paste onto the rolling pin.

4. Lightly grease the barquette or tartlet moulds and position them closely together on the table.

5. Unroll the paste over the moulds.

6. Press the paste down into the depression of each mould with the aid of a piece of paste trimming.

7. Roll over the surface with a rolling pin cutting the paste off at the edges of the moulds.

8. Fill each pastry case with dry rice or lentils and bake in an over at 200oC to a light biscuit colour.

9. Remove from the oven, turn out the rice or lentils and store the cases in an airtight tin until required for use.

15. ANCHOVY TARTLETS

10 PORTIONS

Ingredients

Anchovy butter                                                     50 g

Capers                                                                     10

or Stuffed olives                                                      5

Anchovy fillets                                                         5

Tartlet cases                                                           10

Aspic jelly

Method

1. Pipe a little anchovy butter into each tartlet case.

2. Cut each anchovy fillet in half lengthways and roll up. Place on top of the anchovy butter.

3. Decorate with a caper or half a stuffed olive and place in a refrigerator to chill.

4. Glaze with aspic jelly on the point of setting and return to the refrigerator until required for service.

16. CAVIAR BARQUETTES

10 PORTIONS

Ingredients

Caviar                                                                   50 g

Barquette cases                                                     10

Method

Fill the barquette cases with caviar and serve.

17. CHEESE BARQUETTES

10 PORTIONS

Ingredients

Cream cheese                                                        50 g

Barquette cases                                                      10

Chives                                                                      10 g

Method

1. Finely chop the chives and mix them with the cream cheese.

2. Place the mixture into a forcing bag fitted with a star tube and fill the barquettes or tartlet cases.

Note: Suitable cheeses for this dish are: Farmhouse Cheddar, Petite Swisse, St Ivel, Philadelphia.

18. CHEESE AND CHUTNEY TARTLETS

10 PORTIONS

Ingredients

White cheese                                                         50 g

Mango chutney                                                     25 g

Milk (tinned)                                                         25 ml

Tartlet cases                                                           10

Aspic jelly                                                             100 ml

Cayenne pepper

Method

1. Mince the cheese into a bowl, add the tinned milk and cayenne pepper and mix together.

2. Place the mixture into a forcing bag fitted with a star tube and pipe it into each tartlet case in the form of a nest.

3. Fill the centres with finely chopped chutney and place in a refrigerator to chill.

4. Glaze with aspic jelly on the point of setting and place them in a refrigerator until required for service.

19. CHEESE AND TOMATO TARTLETS

10 PORTIONS

Ingredients

Cheese                                                                  50 g

Tomato ketchup                                                  25 g

Tartlet cases                                                          10

Aspic jelly                                                             100 ml

Method

1. Mince the cheese into a bowl, add the tomato ketchup and mix to a stiff creamy consistency.

2. Place the mixture into a forcing bag fitted with a star tube and pipe it neatly into the tartlet cases. Place in a refrigerator.

3. Glaze with aspic jelly on the point of setting and place them in a refrigerator until required for service.

20. CHICKEN BARQUETTES

10 PORTIONS

Ingredients

Cooked chicken                                                         50 g

Chicken veloute or mayonnaise                             50 ml

Barquette cases                                                           10

Method

1. Finely dice the chicken and bind it with chicken veloute or mayonnaise.

2. Fill the barquette cases and refrigerate them until required for service.

21. CURRIED SHRIMP BARQUETTES

10 PORTIONS

Ingredients

Shrimps                                                                50 g

Barquette cases                                                     10

Curry sauce                                                         50 ml

Parsley (chopped)

Desiccated coconut                                               10 g

Method

1. Dice the shrimps, bind them with curry sauce and fill the barquette cases then sprinkle each one with desiccated coconut and chopped parsley.

Note: Curry barquettes may also be made using a variety of other fillings to include chicken, lobster, ham etc.

22. HAM AND TONGUE BARQUETTES

10 PORTIONS

Ingredients

Cooked ham                                                          50 g

Butter                                                                     25 g

Cooked tongue                                                      50 g

Barquette cases                                                      10

Aspic jelly                                                             100 ml

Salt

Pepper

Method

1. Pass the ham and tongue through a fine mincer into a bowl and mix them with the butter and seasoning to a smooth paste.

2. Place the paste into a forcing bag fitted with a small star tube and neatly fill the barquette cases.

3. Decorate each barquette with a diamond of ham and glaze with aspic jelly on the point of setting.

Note: Chicken may be used in place of tongue.

23. LOBSTER BARQUETTES

10 PORTIONS

Ingredients

Lobster meat                                                         50 g

Barquette cases                                                      10

Mayonnaise                                                          50 ml

Lobster coral/parsley                                            5 g

Method

1. Finely dice the lobster and bind with the mayonnaise.

2. Fill the barquette cases with the mixture and decorate with lobster coral or chopped parsley.

Note: White crab meat may be used in place of lobster.

24. PIMENTO AND CHICKEN BARQUETTES

10 PORTIONS

Ingredients

Cooked chicken                                                    50 g

Barquette cases                                                      10

Red pimentoes (tinned)                                       25 g

Aspic jelly                                                             100 ml

Mayonnaise                                                           60 ml

Method

1. Finely dice the chicken and place it in a basin.

2. Cut 10 x 5 mm rounds from the pimentoes and roughly chop the remainder.

3. Add the chopped pimentoes to the diced chicken and bind with mayonnaise.

4. Fill the barquette cases with the mixture and decorate each one with a round of pimento.

5. Glaze with aspic jelly on the point of setting.

25. SALMON TARTLETS

10 PORTIONS

Ingredients

Salmon butter                                                        50 g

Tartlet cases                                                            10

Aspic jelly                                                             100 ml

Truffle or pimento                                                 15 g

Method

1. Pipe a little salmon butter into each tartlet case.

2. Decorate the top with a round or diamond of truffle or pimento. Chill in the refrigerator.

3. Glaze with aspic jelly on the point of setting.

4. Return the tartlets to the refrigerator until required for service.

26. SHRIMP BARQUETTES

10 PORTIONS

Ingredients

Shrimps                                                                60 g

Barquette cases                                                     10

Mayonnaise                                                          60 ml

Lobster coral or parsley                                       5 g

Method

1. Bind the shrimps with mayonnaise.

2. Fill the barquette cases and decorate with a little lobster coral or chopped parsley.

BOUCHEES

27. BOUCHEES CASES

50 PORTIONS

Ingredients

Puff pastry                                                            400 g

Egg                                                                            1

Method

1. Roll out the puff pastry to 5 mm thickness.

2. Cut out 50 rounds with a 25 mm pastry cutter. Lay them on a baking sheet and cut half way through each round with a 15 mm pastry cutter.

3. Egg wash and allow to rest for 15 minutes.

4. Bake in an oven at 220c for 12 minutes then remove them from the oven and allow to cool. Cut out the centres with a sharp pointed knife. Hollow out the case, retaining the lid.

28. EGG AND SHRIMP BOUCHEES

10 PORTIONS

Ingredients

Egg                                                                           1

Bouchee cases                                                       10

Shrimps                                                                 50 g

Mayonnaise                                                          75 ml

Tomato ketchup

Method

1. Hard boil the egg, refresh them and remove the shell.

2. Dice the hard boiled egg and mix it with the shrimps in a basin.

3. Bind with mayonnaise and a little tomato ketchup.

4. Remove the lids from the bouchee cases, fill them with the egg and shrimp mixture and replace the lids.

5. Serve cold.

29. HAM AND CHICKEN BOUCHEES

10 PORTIONS

Ingredients

Ham                                                                      50 g

Bouchee cases                                                       10

Cooked chicken                                                    25 g

Mayonnaise                                                          75 ml

Method

1. Finely dice the ham and chicken. Put them into a basic and bind with mayonnaise.

2. Remove the lids from the bouchee cases, fill them with the ham and chicken mixture and replace the lids.

3. Serve cold.

30. SALMON BOUCHEES

10 PORTIONS

Ingredients

Cooked salmon                                                     50 g

Bouchee cases                                                        10

Mayonnaise                                                          50 ml

Method

1. Flake the salmon into a basic being careful to remove any bones. Bind with mayonnaise.

2. Remove the lids from the bouchee cases, fill them with the salmon mixture and replace the lids.

3. Serve cold.

CANAPES

31. CANAPE BASES

50 PORTIONS

Ingredients

Flour                                                                     200 g

Egg                                                                            1

Margarine                                                             100 g

Water                                                                     50 ml

Salt

Method

1. Sieve together the flour and salt.

2. Rub in the margarine to a fine sandy texture.

3. Make a bay, add the egg and the water and mix to a stiff dough.

4. Roll the dough out 5mm thick and cut out rounds 30 mm in diameter.

5. Place on to baking trays and allow to rest for 15 minutes.

6. Bake in an oven at 200c to a light biscuit colour.

Notes:

1. Puff paste or short paste trimmings may be used for making these bases.

2. The bases may be flavoured with cheese, curry or anchovy for variation. Bases may be cut from brown or white bread that has been toasted or lightly fried in butter.

32. ANCHOVY CANAPES

8 PORTIONS

Ingredients

Anchovy fillets                                                       8

Anchovy butter                                                     20 g

Bread                                                                    2 slices

Butter                                                                      15 g

Aspic jelly                                                              75 ml

Method

1. Toast the bread and spread it with anchovy butter. Arrange the fillets of anchovy to cover the toast.

2. Cut into neat fingers and decorate lightly with creamed butter. Place in the refrigerator to chill.

3. Glaze with aspic jelly on the point of setting.

33. CAVIAR CANAPES

10 PORTIONS

Ingredients

Bread                                                                    2 slices

Butter                                                                      15 g

Caviar                                                                     50 g

Method

Toast the bread and spread it with butter. Cut into rounds 30 mm in diameter. Spread with caviar immediately prior to serving.

34. CHEESE CANAPES

10 PORTIONS

Ingredients

Cheddar cheese                                                     50 g

Canape bases                                                          10

White sauce                                                            50 g

Chutney                                                                   20 g

Aspic jelly                                                             100 ml

Cayenne pepper

Method

1. Pass the cheese through a sieve and cream together with the white sauce. Season with salt and cayenne pepper.

2. Put the mixture in a forcing bag with a small star tube and pipe neatly onto a base.

3. Finely chop the chutney and place a small amount in the centre of the cheese.

4. Place in a refrigerator to chill.

5. Glaze with aspic jelly on the point of setting.

Note: Cheese canapes can also be garnished with either a gherkin fan or a cocktail onion in place of chutney.

35. EGG CANAPES

12 PORTIONS

Ingredients

Eggs                                                                                2

Anchovy butter or shrimp butter                            75 g

Canapes bases                                                              12

Aspic jelly                                                                  100 ml

Pimento                                                                         5 g

Method

1. Hard boil the eggs then refresh and remove the shells.

2. Cut the eggs lengthways into 6 wedge shape sections.

3. Remove the yolk and pass it through a sieve into a china basin.

4. Mix the yolk into a smooth paste with the anchovy or shrimp butter.

5. Spread the bases with anchovy or shrimp butter and place on each a section of white egg.

6. Put the yolk mixture into a forcing bag with a small star tube and pipe neatly onto the whites. Decorate with pimento.

7. Chill in a refrigerator prior to glazing with aspic jelly on the point of setting.

36. EGG AND TOMATO CANAPES

10 PORTIONS

Ingredients

Egg                                                                         1

Tomato                                                                   1

Ham                                                                      50 g

Canape bases                                                        10

Aspic jelly                                                             100 ml

Butter                                                                     15g

Salt

Method

1. Hard boil the egg, refresh and remove the shell.

2. Blanch, peel and cut the tomatoes into 3 mm thick slices across the stalk.

3. Slice the eggs with an egg cutter.

4. Spread round canape bases with butter.

5. Place a round of ham on each base.

6. Place half a slice of egg and half a slice of tomato on each to cover the ham.

7. Chill in a refrigerator before glazing with aspic jelly on point of setting.

37. HAM CANAPES

10 PORTIONS

Ingredients

Ham                                                                       75 g

Butter                                                                    25 g

Aspic jelly                                                             100 ml

Canape bases                                                         10

Cayenne pepper

Method

1. Cut 10 small diamonds of ham for decoration.

2. Pass the remainder of the ham through a fine mincer into a bowl, add butter and seasoning and mix to a smooth paste.

3. Put the mixture into a forcing bag with a small star tube and pipe onto the bases.

4. Decorate each with a diamond of ham and place in a refrigerator to chill.

5. Glaze with aspic jelly on the point of setting.

The Art of Canapé's

38. LIVER PATE CANAPES

10 PORTIONS

Ingredients

Liver pate                                                              100 g

Canape bases                                                         10

Aspic jelly                                                             100 ml

Method

1. Cut 10 rounds of liver pate the size of the bases and 3 mm thick.

2. Spread the bases with the remainder of the pate. Place a round of pate on each base and place in a refrigerator to chill. Glaze with aspic jelly on the point of setting.

39. MUSSEL CANAPES

10 PORTIONS

Ingredients

Pickled mussels                                                    10

Canapes bases                                                       10

Aspic jelly                                                             100 ml

Method

Thoroughly drain the mussels and place each one on a canape base of suitable size. Decorate and place in a refrigerator to chill. Glaze with aspic jelly on the point of setting.

40. SARDINE CANAPES

10 PORTIONS

Ingredients

Sardines (tinned)                                                   5

Bread                                                                    3 slices

Anchovy butter                                                     25 g

Aspic jelly                                                             100 ml

Butter                                                                      15 g

Method

1. Carefully skin and fillet the sardines. Toast the bread and spread it with anchovy butter.

2. Cut to a suitable size and shape to fit the sardine fillets then put the fillets onto the toast

3. Using a fine tube pipe decorate the top of each fillet with plain butter. Glaze with aspic jelly on the point of setting and return to the refrigerator until required.

41. SMOKED HAM CANAPES

10 PORTIONS

Ingredients

Smoked ham                                                         75 g

Brown bread                                                         2 slices

Butter                                                                     15 g

Salad oil

Method

1. Cut the smoked ham into thin slices (Parma ham is normally purchased already sliced).

2. Toast the bread, spread it with butter and cut into small finger shapes.

3. Make a small cylinder of smoked ham and place one on each base.

4. Coat with a light film of salad oil and serve cold.

42. SMOKED SALMON CANAPES

10 PORTIONS

Ingredients

Smoked salmon                                                    50 g

Butter                                                                     15 g

Brown bread                                                         2 slices

Salad oil

Method

1. Cut the smoked salmon into thin slices.

2. Toast the bread, spread it with butter and cover with a single layer of smoked salmon.

3. Coat with a light film of salad oil, cut into the required shapes and serve cold.

43. PRAWNS AND MAYONNAISE

10 PORTIONS

Ingredients

Whole prawns (cooked)                                        10

Lemon                                                                     1

Mayonnaise                                                          100 ml

Method

1. Peel the tails of the prawns and secure them into half a lemon using the spike of the head.

2. Serve on a doily covered dish with a sauce boat of mayonnaise.

UNCLASSIFIED

44. COMBINATION STICKS

Method

A combination stick is an assortment of 3 or 4 savoury items skewered onto a cocktail stick. Any of the following varieties are suitable.

1. Small squares of cheese, pineapple and silverskin onions.

2. Small squares of cheese, gherkins and a cocktail cherry.

3. Olives, prawns and small cocktail onions.

4. Segments of grapefruit, small squares of cheese and ham.

The aim should be to combine a variety of colours and an assortment of savoury and sweet items. The finished stick can be inserted into half a grapefruit, orange or cucumber.

45. GHERKINS

The picked fruit of a variety of cucumber. They are small and dark green and have rough skin. They are sold bottled in brine and should be served in a quantity of their own liquor with cocktail sticks.

46. OLIVES

Green or black olives are usually purchased in bottles or jars. They should be drained, stoned and served in glass or silver bowls with a cocktail stick.

47. SILVERSKIN ONIONS

As their name suggests these onions have a silver skin and white flesh. They are very small and are popular for pickling. They should be drained and served in glass bowls with cocktail sticks.

48. STUFFED OLIVES

These are usually purchased in bottles or jars already stuffed and ready for use. Alternatively, Spanish or French olives may be stoned and stuffed with anchovy butter.

COCKTAIL PIECES (HOT) BOUCHEES

49. CHICKEN BOUCHEES

10 PORTIONS

Ingredients

Cooked chicken 75 g

Bouchee cases 10

Chicken veloute 50 ml

Method

1. Cut the cooked chicken into very small dice and place into a china basin.

2. Bind with hot chicken veloute and adjust the seasoning.

3. Remove the lids from the bouchee cases, fill with the chicken mixture and replace the lids.

4. Heat in an oven at 220c for 3 minutes and serve immediately.

Note: Where possible use the white meat for this dish.

50. CURRIED CHICKEN BOUCHEES

10 PORTIONS

Ingredients

Cooked chicken                                                    75 g

Bouchee cases                                                       10

Curry sauce                                                           50 ml

Method

1. Cut the chicken into very small dice and place into a china basin.

2. Bind with curry sauce and adjust the seasoning.

3. Remove the lids from the bouchee cases, fill with the chicken mixture and replace the lids.

4. Heat in an oven at 220c for 3 minutes and serve immediately.

51. CURRIED FISH BOUCHEES

10 PORTIONS

Ingredients

Cooked white fish                                                 75 g

Bouchee cases                                                       10

Curry sauce                                                           50 ml

Method

1. Flake the fish into a basic taking care to remove any bones.

2. Bind with curry sauce and adjust the seasoning.

3. Remove the lids from the bouchee cases, fill with the fish mixture and replace the lids.

4. Heat in an oven at 220oC for 3 minutes and serve immediately.

UNCLASSIFIED

52. CHEESE BEIGNETS

10 PORTIONS

Ingredients

Cheddar cheese (grated)                                        75 g

Water                                                                         125 g

Margarine                                                                   50 g

Flour                                                                            75 g

Eggs                                                                              3

Parmesan cheese                                                     25 g

Salt

Pepper

Method

1. Pour the water and margarine into a saucepan, bring to the boil and remove from the heat.

2. Add in the flour, return the saucepan to the heat and stir until the mixture clears the side of the pan.

3. Withdraw from the heat and mix in the cheese.

4. Beat the eggs together and gradually add to the mixture.

5. With a spoon, scoop portions the size of a walnut into deep hot fat and fry to a golden brown. The beignets will float when cooked.

6. Drain, sprinkle with grated Parmesan cheese and serve on a doily covered dish.

53. COCKTAIL PUFFS

10 PORTIONS

Ingredients

Puff pastry                                                            300 g

Cooked chicken                                                    150 g

White sauce                                                          125 ml

Salt

Pepper

Method

1. Finely dice the chicken and bin d it with the white sauce.

2. Roll out the puff pastry 3 mm thick.

3. Cut out 10 cm diameter rounds.

4. Place a teaspoonful of the filling in the centre of each round.

5. Moisten the pastry with water. Fold over in half and seal the edges.

6. Bake in a oven at 220oC for 15 minutes.

7. Serve on a doily covered dish.

54. COCKTAIL SAUSAGES

10 PORTIONS

Ingredients

Cocktail chipolata sausages                                   25

Tomato ketchup 300 ml

Method

1. Grill or shallow fry the sausages to a golden brown.

2. Serve on a doily covered dish with cocktail sticks and a sauce boat of tomato ketchup.

55. CURRIED MEAT PATTIES

10 PORTIONS

Ingredients

Onions                                                                   50 g

Oil                                                                           25 g

Cooked beef                                                          200 g

Curry sauce                                                           125 ml

Puff pastry                                                             300 g

Salt

Pepper

Method

1. Peel and finely chop the onions and fry them to a golden brown in oil.

2. Mince or finely dice the beef and bind it with the curry sauce, adjust the seasoning and allow to cool.

3. Roll out the puff pastry 3 mm thick and allow rest for 10 minutes.

4. Cut into rounds and line the patty tins, the trimmings may be re-rolled for this purpose.

5. Fill the patty tins with the beef curry filling.

6. Cover with rounds of puff paste. The edges should be moistened to ensure a good seal.

7. Egg wash and allow to rest for 20 minutes.

8. Bake in an oven at 220oC.

56. GOUJONS OF PLAICE

10 PORTIONS

Ingredients

Plaice (fillets)                                                        5x100 g

Flour                                                                       50 g

Eggs                                                                          2

Fresh white breadcrumbs                                   70 g

Salt

Tartare sauce                                                        100 ml

Method

1. Cut the fillets of plaice diagonally across into strips about 15 mm wide.

2. Pass the strips through flour, egg wash and breadcrumbs.

3. Place them into a frying basket and deep fry in hot oil to a golden brown.

4. Drain and serve on a doily covered dish with cocktail sticks and a sauce-boat of tartare sauce.

57. MEAT BALLS

10 PORTIONS

Ingredients

Stewing beef                                                          200 g

Onions                                                                     50 g

Garlic                                                                     1 clove

Oil                                                                            25 ml

Oregano pinch

Rosemary pinch

Egg                                                                               1

Demi glace                                                             125 ml

Method

1. Peel and finely chop the onions and fry them in the oil. Crush the garlic and cook it with the onions; allow to cool.

2. Pass the beef, onions and garlic through a mincer fitted with a fine plate.

3. Add oregano, rosemary, beaten egg, salt and pepper and mix together.

4. Mould into balls 20 g in weight.

5. Fry in shallow oil until firm then transfer into the demi glace, bring to the boil and simmer for 15 minutes. Serve coated with a little of the sauce in an entree dish.

Note: As an alternative the meat balls can be simmered in a barbecue or sweet and sour or curry sauces.

58. MINI KEBABS

8 PORTIONS

Ingredients

Lamb fillet                                                             800 g

Garlic                                                                     1 clove

Yoghurt                                                                 250 ml

Onions                                                                   100 g

Tomatoes                                                               100 g

Green peppers                                                       2 whole

Button mushrooms                                                100 g

Bay leaves                                                                     8

Salt

Pepper

Method

1. Cut the lamb into small cubes and place in a dish.

2. Crush the garlic and mix it with the yoghurt. Add the seasoning and pour the mixture over the lamb and allow to marinade for 3 hours.

3. Cut the peppers in half and remove seeds. Cut the flesh into pieces 25 mm square.

4. Slice the tomatoes and onions. Wash and peel the mushrooms.

5. Drain the lamb and thread the cubes onto cocktail skewers alternating with the onions, tomatoes, green peppers, mushrooms and pieces of bay leaf.

6. Brush the kebabs with the marinade and cook under a grill for 10 minutes basting regularly.

59. CHICKEN SATAY

10 PORTIONS

Ingredients

Desiccated coconut                                                150 g

Water                                                                       250 ml

Chicken breast                                                        750 g

Ginger root                                                                15 g

Spring onions                                                            25 g

Lemon                                                                           1

Cinnamon pinch

Cardamom pod                                                           6

Cumin seed                                                                5 g

Ground coriander                                                     5g

Peanut dip

Method

1. Bring the water to the boil and pour it over the desiccated coconut. Allow to infuse for 15 minutes.

2. Pass the liquid through a muslin lined strainer and discard the coconut. Finely grate the ginger. Clean and chop the spring onions. Remove the zest from the lemon.

3. Make a marinade with the coconut milk, ginger, spring onions, lemon zest, cinnamon, cardamom pod, cumin and ground coriander.

4. Cut the chicken breast into small pieces and marinade for 3 hours.

5. Remove the chicken from the marinade and thread onto one end of wooden skewers which have been well soaked in water.

6. Cook under a grill basting with the marinade. Serve with peanut dip.

Notes:

1. Traditionally satay is threaded onto bamboo skewers.

2. Satay can also be made using pork fillet, beef rump or fillet and lamb leg.

60 SCAMPI IN BATTER

10 PORTIONS

Ingredients

Scampi (frozen)                                                    1 kg

Frying batter                                                         450 ml

Flour                                                                       50 g

Parsley

Lemons                                                                   2

Salt

Pepper

Tartare Sauce

Method

1. Defrost, season and flour the scampi.

2. Coat with the batter and fry in deep oil until golden brown.

3. Drain and serve garnished with fried parsley and lemon wedges and accompanied by cocktail sticks and tartare sauce.

61. STEAK PIECES

10 PORTIONS

Ingredients

Steak                                                                     500 g

Butter                                                                    50 g

Parsley

Method

1. Cut the steak into strips and lightly fry in butter.

2. Drain and serve, garnished with parsley and accompanied with cocktail sticks and an appropriate sauce.

62. ANGELS ON HORSEBACK

10 PORTIONS

Ingredients

Streaky bacon rashers                                           10

Bread                                                                    5 slices

Butter                                                                     40 g

Oysters                                                                    20

Cayenne pepper

Method

1. Cut the rashers of bacon in half and wrap a piece around each oyster.

2. Place on skewers and cook under a hot grill.

3. Toast the bread, spread with butter and cut into croutons 50 mm x 40 mm.

4. Place 2 of the oysters on each crouton.

5. Sprinkle with cayenne pepper and serve on a doily covered dish.

63. BARQUETTES DEVONSHIRE

10 PORTIONS

Ingredients

Cooked lobster meat                                              300 g

Cheese sauce                                                           50 ml

Mustard

Worcester sauce

Cheese                                                                       125 g

Barquette cases                                                           10

Method

1. Cut the lobster into 5 mm dice.

2. Heat the cheese sauce and add it to the mustard, the Worcester sauce and the lobster.

3. Fill the barquette cases with the mixture.

4. Sprinkle with grated cheese and colour in an oven.

5. Serve on a doily covered dish.

64. CANAPE BARON

10 PORTIONS

Ingredients

Streaky bacon rashers                                           10

Been marrow                                                      (slices) 10

Beef consomme                                                    125 ml

Grilled mushrooms                                                10

Bread 10 slices

Cayenne pepper

Method

1. Peel, wash and grill the mushrooms.

2. Grill the bacon and cut each rasher in half.

3. Toast the bread on both sides and cut into rectangles 50 mm x 40 mm.

4. Poach the marrow in the consomme.

5. Cut the rashers to the size of a crouton and place 2 pieces on each crouton. Place a mushroom on the bacon and a slice of marrow in the mushroom. Sprinkle lightly with cayenne pepper.

6. Serve immediately on a doily covered dish.

65. CANAPE DIANE

10 PORTIONS

Ingredients

Chicken livers                                                       200 g

Bread                                                                     5 slices

Butter                                                                      40 g

Streaky bacon rashers                                            10

Salt

Pepper

Method

1. Season and lightly fry the chicken livers in very hot oil.

2. Wrap each piece of liver in a bacon rasher and skewer 2 together then cook under a grill.

3. Toast the bread on both sides and remove the crusts, butter the slices and cut into rectangles 50 mmx40 mm.

4. Transfer from the skewers on to a hot buttered crouton and serve on a doily covered dish.

66. CANAPE GUARDS CLUB

10 PORTIONS

Ingredients

Gammon steak                                                      2x150 g

Bread                                                                     10 slices

Chutney                                                                     50 g

Mushrooms (small)                                                  10

English mustard                                                      25 g

Butter                                                                        25 g

Cayenne pepper

Method

1. Spread the gammon steaks with a little mustard, brush with melted butter and grill.

2. Finely chop the chutney and heat in a pan.

3. Peel, wash, season and grill the mushrooms.

4. Toast the bread on both sides, remove the crust and cut into 20 croutons 30 mm square.

5. Cut the gammon to fit the croutons and place a piece on each.

6. Cover the gammon with chutney. Add the grilled mushrooms and season with cayenne pepper.

67. CANAPE IVANHOE

10 PORTIONS

Ingredients

Smoked haddock                                                  125 g

Milk                                                                       100 ml

Pickled walnut                                                        2

Bread                                                                    10 slices

White sauce                                                          75 ml

Cayenne pepper

Method

1. Poach the haddock in the milk, remove the skin and bones and flake the flesh into a bowl.

2. Toast the bread on both sides and cut out croutons 55 mm in diameter.

3. Bring the white sauce to the boil season it with cayenne pepper and add it to the haddock.

4. Pile the mixture on to the croutons and top with a slice of pickled walnut.

5. Serve on a doily covered dish.

68. CANAPE RAJAH

10 PORTIONS

Ingredients

Ham                                                                      125 g

Chutney                                                                50 g

Bread                                                                    5 slices

Curry sauce                                                           75 ml

Method

1 Cut the ham into fine dice and place it in a bowl.

2. Toast the bread on both sides and remove the crusts and cut into croutons 65 mm in diameter.

3. Bring the curry sauce to the boil and add it to the ham.

4. Pile the mixture on to the croutons and top with a little chopped chutney. Serve on a doily covered dish.

69. CANAPE ST JAMES

10 PORTIONS

Ingredients

Mushrooms (large)                                               10

Bread                                                                    10 slices

Cheese sauce                                                       250 ml

Cheese                                                                  125 g

Chives                                                                    15 g

Pate                                                                       100 g

Butter                                                                    25 g

Method

1. Peel and wash the mushrooms, remove the stalks and cut them into fine dice. Chop the chives.

2. Heat the butter in a pan, put in the dried mushrooms and cook them for one minute. Add the chives and then stir in the pate.

3. Lightly grill the mushroom caps and fill them with the mixture.

4. Heat the cheese sauce.

5. Toast the bred on both sides and cut into croutons 65 mm in diameter.

6. Place the mushrooms onto the croutons, mask them with the cheese sauce, sprinkle with grated cheese and colour in a hot over at 220oC.

7. Serve on a doily covered dish.

70. CANAPE WINDSOR

10 PORTIONS

Ingredients

Ham 125 g

Mushrooms 10

White sauce 75 ml

Cayenne pepper

Parsley

Bread 10 slices

Method

1. Cut the ham into fine dice and place it into a bowl, bind with the boiling white sauce and season with cayenne pepper.

2. Bring the white sauce to the boil, season with cayenne pepper and add it to the ham.

3. Peel, wash, season and grill the mushrooms.

4. Toast the bread on both sides and cut into croutons 65 mm in diameter.

5. Place a spoonful of the ham mixture on to each crouton and place a grilled mushroom on each.

6. Serve on a doily covered dish garnished with parsley.

71. CROQUE MONSIEUR

Ingredients

Bread                                                                      20 slices

Gruyere cheese                                                     20 slices

Ham                                                                        10 slices

Clarified butter 125 ml

Method

1. Place one slice of gruyere cheese onto a slice of bread.

2. Cover this with a slice of ham then a second slice of gruyere cheese and then another slice of bread and press all the sides firmly together.

3. Cut out a round with a 65 mm diameter cutter and shallow fry in clarified butter.

4. Serve on a doily covered dish.

72. DEVILS ON HORSEBACK

10 PORTIONS

Ingredients

Cooked prunes                                                      20

Bacon streaky rashers                                           10

Bread                                                                    5 slices

Butter                                                                    75 g

Cayenne pepper

Chutney                                                                50 g

Method

1. Remove the stones from the prunes and then fill the prunes with chopped chutney.

2. Wrap each prune in half a rasher of bacon and put on to a skewer.

3. Place on a baking sheet and grill on both sides or cook in a hot oven.

4. Toast the bread on both sides and spread with butter.

5. Remove the crust and cut into oblongs 50 mm x 30 mm.

6. Arrange 2 prunes on each piece of toast, sprinkle with cayenne pepper, and serve on a doily covered dish.

73. MUSHROOMS ON TOAST

10 PORTIONS

Ingredients

Mushrooms                                                          20

Bread                                                                    5 slices

Butter                                                                    75 g

Salt

Pepper

Method

1. Peel, wash, season and grill the mushrooms.

2. Toast the bread on both sides, spread with butter and remove the crusts.

3. Cut the toast into croutons 55 mm x 40 mm.

4. Arrange 2 mushrooms neatly on each crouton and serve on a doily covered dish.

74. PALATINATE TITBIT

10 PORTIONS

Ingredients

Butter                                                                    450 g

Eggs                                                                         2

White breadcrumbs                                             125 g

Flour                                                                       50 g

Anchovy sauce                                                     125 ml

Mustard                                                                   5 g

Cayenne pepper

Method

1. Cut the butter into 15 g pieces then roll these into balls and chill.

2. Flour, eggwash and breadcrumb the butter balls.

3. Repeat stage 2.

4. Deep fry in oil until the breadcrumbs are golden brown.

5. While they are still hot cut off a cap from each one and drain out the melted butter.

6. Hard boil 10 eggs refresh and then remove the shells.

7. Sieve the yolks and mix them with the hot anchovy sauce, add diluted mustard and season with cayenne pepper.

8. Fill the breadcrumb shells with the sauce and replace the caps.

9. Serve 3 per portion in a table napkin.

75. PERTHSHIRE TOAST

10 PORTIONS

Ingredients

Smoked salmon                                                    100 g

Bread                                                                    5 slices

Anchovy butter                                                     50 g

Lemon                                                                      1

Butter                                                                    25 g

Cayenne pepper

Method

1. Toast the bread on both sides and spread with anchovy butter.

2. Remove the crusts and cut the toast into croutons 50 mm x 30mm.

3. Melt the butter and mix it with the lemon juice.

4. Lay the salmon on the croutons and brush with the lemon butter.

5. Heat in an over at 220oC for 3 minutes.

6. Remove from the oven, brush with a little more hot lemon butter, season with cayenne pepper and serve on a doily covered dish.

76. REFORM CLUB SAVOURY

10 PORTIONS

Ingredients

Mushrooms (small)                                                 10

Cooked lean ham                                                    75 g

Smoked haddock fillet                                           150 g

Cheese souffle mix                                                 100 g

Grated cheese                                                          50 g

Barquette cases                                                        10

Method

1. Poach the haddock, remove the skin and bones and flake the flesh.

2. Cut the mushrooms into small dice and cook them in butter.

3. Cut the ham into small dice and mix with the haddock and mushrooms.

4. Stir in the cheese souffle mixture.

5. Fill the barquette cases, sprinkle with the grated cheese and bake to a golden colour in an oven at 220oC.

6. Serve on a doily covered dish.

77. SARDINES ON TOAST

10 PORTIONS

Ingredients

Sardines (canned)                                                 10

Bread                                                                    5 slices

Butter                                                                     25 g

Parsley

Cayenne pepper

Method

1. Split the sardines in half lengthways and remove the centre bone.

2. Toast the bread on both sides and cut into croutons 65 mm x 55 mm.

3. Arrange 2 halves of sardine on each piece of toast, brush over with melted butter.

4. Sprinkle with cayenne pepper and warm through in the oven.

5. Garnish with parsley and serve on a doily covered dish.

78. SPINACH SOUFFLE

10 PORTIONS

Ingredients

Spinach puree                                                       200 g

Milk                                                                        500 ml

Butter                                                                      110 g

Flour                                                                       100 g

Eggs                                                                            

Salt

Method

1. Separate the yolks of the eggs from the whites. Lightly grease the insides of the souffle dishes with butter. Make a white roux with the butter and flour. Allow to cool.

2. Boil the milk, stir it onto the roux and allow to cool then add the egg yolks and the spinach puree. Season the mixture and allow it to go cold.

3. Whisk the egg whites to a stiff peak and fold them into the mixture.

4. Three quarters fill the buttered souffle dishes and bake in an oven at 80oC for 30 minutes.

5. Serve immediately.

The Art of Canapé's

79. SCOTCH WOODCOCK

10 PORTIONS

Ingredients

Eggs                                                                          4

Bread                                                                    5 slices

Anchovy fillets                                                         5

Anchovy butter                                                     50 g

Capers                                                                    50 g

Parsley

Method

1. Toast the bread on both sides. Cut out croutons 65 mm in diameter.

2. Spread the croutons with anchovy butter. Scramble the eggs and pile them onto the croutons.

3. Garnish with a lattice of anchovy fillets and capers and serve immediately.

80. SOFT ROES ON TOAST

10 PORTIONS

Ingredients

Soft roes                                                               200 g

Flour                                                                       50 g

Oil                                                                         50 ml

Bread                                                                    5 slices

Butter                                                                    50 g

Salt

Pepper

Method

1. Season the soft roes and coat them in flour then shallow fry them in oil to a golden brown.

2. Toast the bread on both sides. Cut into croutons 55 mm x 55mm and spread with butter.

3. Place 2 roes on each buttered crouton, brush with a little melted butter and serve on a doily covered dish.

81. TARTLET CALCUTTA

10 PORTIONS

Ingredients

Shrimps (cooked)                                                 250 g

Curry sauce                                                           50 ml

Chutney                                                                  50 g

Egg Yolk                                                                 10

Tartlet cases                                                          10

Method

1. Hard boil the eggs, refresh and remove the shells.

2. Sieve the yolks. Chop the chutney and heat it in a pan.

3. Heat the curry sauce mix with the shrimps and fill the tartlet cases.

4. Cover the centre with the heated chutney and garnish with the egg yolk.

5. Serve on a doily covered dish.

82. TARTLET DORSET DELIGHT

10 PORTIONS

Ingredients

Chicken (cooked)                                                 200 g

Liver pate                                                              200 g

White sauce                                                          75 ml

Plovers eggs                                                           10

Tartlet cases                                                          10

Method

1. Hard boil the plovers eggs for 8 minutes, refresh and remove the shells.

2. Boil the white sauce.

3. Mince the chicken through a fine plate then mix it with the pate and bind with the white sauce.

4. Flour, egg wash and breadcrumbs the plovers eggs.

5. Fill the tartlet cases with the chicken and pate mixture.

6. Deep fry the eggs and place one in the centre of each tartlet.

7. Serve on a doily covered dish.

83. TARTLET FLORENTINE

10 PORTIONS

Ingredients

Oysters                                                                     20

Cooked leaf spinach                                              250 g

Tartlet cases                                                            10

Butter                                                                      50 g

Lemon                                                                       1

Method

1. Poach the oysters in their own juice. Brown the butter.

2. Fill the tartlet cases with the cooked leaf spinach, arrange 2 oysters on top of each one and mask with the noisette butter.

3. Serve on a doily covered dish.

84. YARMOUTH TOAST

10 PORTIONS

Ingredients

Field mushrooms                                                  10

Soft roes                                                               200 g

Butter                                                                    125 g

Parsley (chopped)

Paprika Bread                                                      10 slices

Method

1. Peel, wash, season and grill the mushrooms.

2. Season the soft roes, coat them in flour and lightly fry them in butter.

3. Toast the bread on both sides, cut into 65 mm diameter croutons and spread with butter.

4. Arrange the mushrooms on the croutons and cover them with the soft roes, sprinkle with chopped parsley and paprika and serve immediately.

DIPS (COLD)

85. AVOCADO DIP

250 MILLILITRES

Ingredients

Avocado                                                                  2

Lemon                                                                     1

Mayonnaise                                                          90 ml

Garlic salt                                                              5 g

Olives                                                                     25 g

Method

1. Peel the avocados and mash the flesh together with the juice of the lemon.

2. Mix in the mayonnaise and garlic salt.

3. Finely chop the olives and add to the mixture.

4. Chill before serving.

86. CHEESE DIP

250 MILLILITRES

Ingredients

Cottage cheese                                                      175 g

Whipping cream                                                    75 ml

Shallot                                                                     25 g

Paprika pinch

Green pepper                                                        25 g

Salt

Pepper

Method

1. Whip the cream to a stiff peak.

2. Peel and finely chop the shallots.

3. Wash the pepper, remove the seeds and finely chop the flesh.

4. Mix together the cheese, whipped cream, shallots, green pepper and paprika.

5. Adjust the seasoning.

6. Chill before serving.

87. MAYONNAISE DIP

250 MILLILITRES

Ingredients

Eggs                                                                      3

Mustard                                                                5 g

Vinegar                                                                 15 ml

Salad oil                                                                250 ml

Salt

Pepper

Method

1. Separate the yolks from the whites.

2. Place the yolks into a glass or china basin, add the mustard, salt and pepper and mix with a little of the vinegar.

3. Slowly add the oil whisking continuously. As the sauce thickens add a little vinegar.

4. Continue until all the oil and vinegar has been absorbed. Finally adjust the seasoning.

88. PEANUT DIP

10 PORTIONS

Ingredients

Desiccated coconut                                                60 g

Water                                                                       250 ml

Peanuts                                                                    100 g

Shallots                                                                     25 g

Garlic                                                                     1 clove

Cashew nuts                                                           20 g

Chilli powder                                                           5 g

Brown sugar                                                            15 g

Salt

Method

1. Bring the water to the boil and pour it over the desiccated coconut. Allow to infuse for 15 minutes.

2. Pour the liquid through a muslin lined strainer and discard the coconut.

3. Toast the peanuts in a hot over for 20 minutes.

4. Rub off the skins and grind the nuts. Do not reduce the nuts to a powder as they will spoil the consistency of the sauce.

5. Peel and finely chop the onion and garlic, grind to a fine paste.

6. Grind the cashew nuts.

7. Fry the onion and garlic mixture in the jot oil then add the ground cashew nuts.

8. Reduce the heat, add the chilli powder and cook for 2 minutes.

9. Stir in the coconut milk. Bring to the boil, reduce the heat add the peanuts, brown sugar and salt.

10. Cook until the sauce thickens stirring continuously.

11. This sauce can be served hot or cold.

Notes

1. Macadamia or almonds can be used in lieu of cashews.

2. This sauce is traditionally served with Satay.

​89. YOGHURT DIP

125 MILLILITRES

Ingredients

Yoghurt                                                                125 ml

Lemon                                                                    1

Parsley                                                                   5 g

Chives                                                                    5 g

Watercress                                                            5 g

Salt

Pepper

Method

1. Remove the zest from the lemon and squeeze the juice. Finely chop the parsley, chives and watercress.

2. Mix all the ingredients together.

3. Adjust the seasoning and chill until required for service.

DIPS (HOT)

90. BARBECUE DIP

250 MILLILITRES

Ingredients

Garlic                                                                    1 clove

Onion                                                                     50 g

Tomatoes                                                              100 g

Oil                                                                          10 ml

Lemon                                                                     1

Brown sugar                                                         25 g

Basil pinch

Brown stock                                                         200 ml

Soy sauce                                                               25 ml

Cornflour                                                               25g

Salt

Pepper

Method

1. Peel and finely chop the garlic and the onion. Concasse the tomatoes.

2. Cook the onion and garlic, without colouring in the oil.

3. Add the tomatoes, lemon juice, brown sugar, basil, brown stock and soy sauce and simmer for 30 minutes. Dilute the cornflour with water and add to the mixture.

4. Bring to the boil and simmer for one minute.

91. CURRY DIP

250 MILLILITRES

Ingredients

Onion                                                                   50 g

Garlic                                                                    1 clove

Oil                                                                         25 ml

Flour                                                                      25 g

Curry powder                                                        15 g

Tomato puree                                                        15 g

White stock                                                           300 ml

Apple                                                                        50 g

Chutney                                                                   25 g

Salt

Pepper

Method

1. Peel and finely chop the onion and garlic and cook, without colouring in the oil.

2. Add the flour and curry powder, cook to a sandy texture then allow the roux to cool.

3. Add the tomato puree.

4. Bring the brown stock to the boil and gradually add it to the roux stirring until the sauce is smooth.

5. Peel, core and finely chop the apple and add it to the sauce.

6. Add the chutney and seasoning and simmer for 30 minutes.

7. Skim and pass the sauce through a strainer.

92. MUSTARD DIP

250 MILLILITRES

Ingredients

Flour                                                                      50 g

Margarine                                                             50 g

Milk                                                                      250 ml

Mustard                                                                 25 g

Vinegar                                                                 25 ml

Method

1. Make a white wine roux with the flour and margarine.

2. Bring the milk to the boil and add it to the roux stirring until the sauce is smooth.

3. Dilute the mustard with the vinegar and add to the sauce.

4. Adjust the seasoning and serve.

93. SWEET AND SOUR DIP

250 MILLILITRES

Ingredients

Red pepper                                                            1

Green pepper                                                        1

Spring onions                                                       25 g

Vinegar                                                                 25 ml

Chicken stock                                                     200 ml

Brown sugar                                                         25 g

Tomato puree                                                       25 g

Cornflour                                                              25 g

Salt

Pepper

Method

1. Cut the peppers in half and remove the seeds. Cut the flesh into small dice. Shred the spring onions.

2. Cook the red and green peppers and the spring onions, without colouring in the oil.

3. Add the vinegar, stock, brown sugar and tomato puree, season bring to the boil and simmer for 30 minutes.

4. Dilute the cornflour with water and add to the mixture. Bring to the boil and simmer for one minute. Adjust the seasoning and serve.

94. TOMATO DIP

250 MILLILITRES

Ingredients

Tomatoes                                                              500 g

Onion                                                                     25 g

Carrot                                                                    25 g

Celery                                                                    25 g

Oil                                                                          25 ml

Brown stock                                                         250 ml

Oregano pinch

Basic pinch

Salt

Pepper

Method

1. Blanch and skin the tomatoes, remove the seeds and roughly chop the flesh. Peel and finely chop the onion, carrot and celery.

2. Cook the onion, without colouring in the oil. Add the carrot and celery and continue to cook over a low heat for 2 minutes.

3. Add the brown stock, tomato, oregano and basil.

4. Bring to the boil and simmer for 30 minutes.

5. Adjust the seasoning and consistency and serve.

95. ONION YOGHURT DIP

500 MILLILITRES

Ingredients

Butter                                                                    35 g

Onion                                                                   100 g

Paprika                                                                 15 g

Coriander                                                             15 g

Plain yoghurt                                                     400 ml

Fresh chives (optional)                                        20 g

Salt

Pepper

Method

1. Melt the butter in a saucepan, cut the onion into fine dice and cook without colouring in the butter.

Add in the paprika and coriander, allow to cool slightly, stir in the yoghurt and chives. Adjust the seasoning and serve immediately.

96. HERB AND YOGHURT DIP

500 MILLILITRES

Ingredients

Butter                                                                    35 g

Onion                                                                   100 g

Garlic                                                                    2 cloves

Tarragon                                                               25 g

Chervil                                                                   25 g

Chives                                                                    25 g

Parsley                                                                   25 g

Salt

Pepper

Method

1. Clean and prepare the herbs. Put 5 g of each to one side for garnish.

2. Heat the butter in a saucepan. Peel and finely chop the onion and garlic and cook them without colouring in the butter.

3. Allow to cool slightly, stir in the yoghurt and herbs, adjust the seasoning and serve immediately garnished with the remaining herbs.