Matt’s Canapé Master Class Recipes

CHEESE PALMIERS

1 sheet of rolled readymade puff pastry
400g Cream Cheese
Half bunch of chives (roughly chopped)
1 egg yolk
1 tbsp milk
Grated parmesan cheese
Salt and pepper

Method
1. On a lightly floured surface, roll out the pastry to a rectangle shape about 20cm x 11cm (½ cm thick).
2. Beat the egg yolk and milk together to make an egg wash.
3. Brush the pastry with some egg wash.
4. Sprinkle a good layer of the grated parmesan all over the rolled out pastry.
5. Take both long edges of the pastry and roll tightly towards each other to meet in the middle. Brush a little egg wash down the centre to stick the two halves together.
6. Carefully lift the rolled up pastry onto a baking tray and put in the fridge to chill for about 20 minutes.
7. Preheat the oven to 180°C/350°F/Gas Mark 4.
8. Put the cream cheese into a bowl, mix in the chopped chives and season to taste
9. When chilled, remove the pastry roll from the fridge and, using a sharp knife, cut into 1cm/½ inch thick slices.
10. Lay each slice cut side up on an oven proof tray lined with some baking parchment, then bake for in the oven for 8 to 10 minutes, until puffed up, crispy and golden brown.
11. Ease the palmiers off the tray and cool on a wire rack.
12. When cooled slightly, top them with some of the cream cheese and chive mixture and garnish with two small 2.5cm long chive batons

BLINIS

110g buckwheat flour (or brown or wholemeal flour
110g plain flour
1 egg
1 egg yolk
1 egg white
21g dried yeast (3 sachets)
1 tbsp sugar
1 tbsp melted butter
350ml warm milk
pinch of salt
vegetable oil

Makes approx 30 blinis

Method
1. Sift the buckwheat and plain flours together into a mixing bowl.
2. Make a well in the centre of the flours and add the whole egg and the egg yolk.
3. Add the sugar, dried yeast, salt and melted butter to the warm milk and mix well. Gradually whisk this into the flour and egg mixture to form a thick batter.
4. Cover the bowl with cling film or a clean tea towel and leave to stand in a warm place for about 1 hour until risen.
5. Once the batter has risen, and just before starting to cook the blinis, whisk the egg white to soft peaks and fold into the batter.
6. Heat a little vegetable oil in a non stick frying pan (you only need a thin covering of oil so pour of any excess).
7. Add one or two tablespoons of batter for each blini and cook gently for about a minute, or until set and golden on the base, then flip and cook on the other side for about 30 seconds or until golden.

How to Eat your Blinis
• Arrange a slice of smoked salmon on top. For a more elaborate finish, top with some crème fraiche and caviar.
• Place some smoked mackerel pate (or pate of your choice) on the blinis and top with some chives.
• For a vegetarian option, try hummus or tzatziki instead

SMOKED MACKEREL PATE

4 smoked mackerel fillets (skinned)
½ bunch of spring onion (roughly chopped)
¼ bunch of parsley (roughly chopped)
¼ bunch of chives(roughly chopped)
300g cottage cheese
1 tblsp horseradish sauce

Method
1. Chop the smoked mackerel fillets into small pieces.
2. Place the smoked mackerel into a mixing bowl with the remaining ingredients and mix until all the ingredients are fully combined.
3. Season to taste.
4. Put into a dish and cover with cling film.
5. Chill until required.

Note: Alternatively place all the ingredients into a food processor and pulse to the consistency of your choice.

These recipes were demonstrated & tested during Matt’s Canape Master Class at our Charity Christmas Fair on 8th November 2011