Smoked Salmon Canapes
|Cream cheese||60g / 2oz|
|chives||30g / 1oz|
|Smoked salmon||112g / 4oz|
Beat the cheese and chives and season. Lay out the smoked salmon on clingfilm slightly overlapping. Spread cheese mix on salmon and roll up tight. Chill. Remove clingfilm. Slice to serve.
Melon Martini (serves 2-4)
For the shot – peel and blend the watermelon and pass through a fine sieve. Chill before serving in a shot glass.
For the martini – peel and seed the honeydew melon. Take out 4 pearls. Blend the rest. Chill. Serve in martini glasses with a single melon ball on a cocktail stick. Garnish with mint. (add optional vodka)
Spiced Apple Compote (serves 2)
|Granulated sugar||60g / 2oz|
Peel and core the apple, then chop into wedges. Juice the lemon. Put all the ingredients into a pan. Bring to the boil and simmer for 10 minutes; making sure not catching. Remove cinnamon stick. Puree.
Spiced Parsnip Cappuccino (serves 2)
|butter||15g / ½ oz|
|Full fat milk||25ml|
|onion||30g / 1oz|
|Cajun spices||1 pinch|
|Veg/chicken stock||112ml / ¼ pt|
Chop mushrooms, onion and garlic. Pick the thyme leaves In a pan melt the butter and sweat the onion until soft. Add the garlic and cook for 1 minute. Add the mushrooms and thyme. Add the stock. Boil then simmer to cook. Blend. Add spices and season to taste. Serve in coffee cup. Whip hot milk with blender to a froth and put on top of the soup.
Pork & Black Pudding En Croute (serves 1)
|Pork tenderloin||112g / 4oz|
|Puff pastry||112g / 4oz|
|Spring/savoy cabbage||60g / 2oz|
|black pudding||60g / 2oz|
Finely chop cabbage. Roll out the pastry to square and trim the edges. Season the pork with salt and pepper and paprika. Seal in a hot oiled pan. Leave to cool. Place cabbage in puff pastry. Top with layered black pudding and seared pork. Wrap. Eggwash. Bake in a hot oven for 15 minutes at 200 deg C / Gas Mark 6 until golden brown.
Red Wine Sauce
|Unsalted butter||25g/ 1oz|
|Brown Chicken stock||4 tablespoons|
|Red wine||2 tablespoons|
Finely chop the red pepper, chives and shallot. Heat a saucepan and add any juices from the roasting pan but remove any excess oil, add the red wine and simmer for 1 minute then add the shallot, red pepper, chives and stock and bring to the boil. Whisk in butter.
Pears Poached in Spiced Wine (Serves 4)
|Caster sugar||100g / 4 oz|
|Red wine||150ml / ¼ pt|
|Water||150ml / ¼ pt|
|Lemon||2 strips of rind|
|Lemon juice||1 table spoon|
|Cinnamon||1 stick / 1 teaspoon of ground|
|Mint sprigs||To decorate|
|optional||Served cream or crème fraiche|
Peel pears leaving stalk intact. Put sugar, wine, water, lemon peel, cinnamon and cloves in pan and heat gently stirring occasionally until sugar is dissolved. Put pears in pan and bring the pouching liquid to the boil. Cover and simmer gently for 25 minutes or until pears are tender. Turn them occasionally to ensure even cooking. Remove pears from pan, pour over poaching liquid and decorate with mint leaf imitating leaves from pear; serve with crème fraiche or soured cream.