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Delightful - some of Clare's canapés |
Bite-sized, but big on flavour
Clare Latimer prepares a selection of small but perfectly formed canapés that are sure to make your parties the toast of the town
TO my shame I had never heard of the Proms at St Jude-on-the-Hill in Central Square Hampstead Garden Suburb until this year.
My mole Pamela Dear, who keeps me in touch with all local news, told me and explained how the week’s events support Toynbee Hall and the North London Hospice. It is in its 17th season and this year the need for funds is greater due to the credit crunch.
You can become a Friend of the Proms or just come along and enjoy the concerts which include Ex Cathedra – a brilliant choir who are performing tonight (Thursday), led by Jeffrey Skidmore. Tomorrow night (Friday) you can see the Bobby Lamb Big Band, who have played with Frank Sinatra, Bing Crosby, Perry and Ella.
We catered a private party on Monday evening and served some canapés which I will now share with you and you can ask some friends round and dish them up!
Eggs Florentine
Eggs Florentine and Eggs Benedict are two of our most popular canapés – not only do they taste amazing with the soft boiled egg but also they look great.
Ingredients
Makes 24
24 baby pastry cases, either bought or home made
24 quail eggs
1/2 teasp vinegar
125g fresh spinach, washed
Sea salt and freshly ground black pepper
1 egg yolk
Juice of quarter lemon
50g butter.
Method
Place the pastry cases on a plate. Carefully break the quail eggs into a small bowl.
Bring a medium-sized saucepan half-filled with water to the boil.
Add the vinegar and then, while boiling, tip in all the quail eggs. Stir very carefully and separate them out with a slotted spoon.
Cook for about half a minute and when the white has just firmed up remove the eggs with the slotted spoon and place them in a bowl of cold water to prevent the yolks cooking.
Put the spinach leaves into a bowl and pour over a kettle of boiling water. Leave for one minute and then drain. Press out all the water with the back of a spoon and set aside.
To make the hollandaise sauce, put the egg yolk and lemon juice along with a little salt and freshly ground black pepper into a small blender. Put the butter into a small saucepan and melt gently.
Bring to a rapid boil and then pour slowly over the egg yolks while the blender is on a high speed. The hot butter will cook the egg yolk and you will have a thick sauce.
To make up the canapés, put a little of the spinach in the base of the pastry case, lay over a poached quail egg and then spoon over some hollandaise. Grind over some black pepper and serve room temperature.
Smoked Salmon with sushi finger and cucumber
This canapé is very refreshing and easy to make. Remember to get some cocktail sticks.
You can buy the sushi ginger in most super-markets.
Ingredients
Makes 24
225g smoked salmon
1 packet sushi ginger
Half a cucumber, cut into small chunks, skin off or on.
Method
Scrunch up a piece of smoked salmon and take a small slice of the sushi ginger and place on a cocktail stick.
Secure with a small chunk of cucumber and arrange on a plate.
Chill until ready to serve.
Baby gooseberry crumbles
These go down a storm and are not only very tasty but a real talking point.
They need to be prepared just before serving as they will go soggy otherwise.
Ingredients
Makes 24
125g fresh gooseberries, topped and tailed
1 desp caster sugar
1 tbsp rolled oats
15g butter
1 teasp soft brown sugar
24 baby tartlet cases.?Clare Latimer prepares a selection of small but perfectly formed canapés that are sure to make your parties the toast of the town
Method
Preheat the oven 200C / 400F / gas 6.
Put the gooseberries into a small saucepan with a dessertspoon of water and add the caster sugar. Heat gently and cook for about 10 minutes or until the gooseberries are soft and cooked. Leave to cool.
Put the oats, butter and brown sugar in a small bowl and rub in well with your fingertips until the mixture resembles breadcrumbs.
Place the pastry cases on a baking tray, spoon in a little of the gooseberries and then top with some of the oat mixture. Bake in the oven for about 5 to 10 minutes or until the crumble is starting to brown.
Cool slightly and serve. |
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