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Thursday, February 25, 2010

Crab with Hummus



This is a really good canapé for crustacean lovers. Use the white crabmeat for this recipe as it is lovely and sweet. There is a middle eastern flavour to this canapé because of the hummus and the cumin. I made these and they went down a treat. My wife who would not eat crab generally loved them. If you don't want to make the hummus you could buy a tub in any good supermarket. If you do buy a tub you will have to loosen the mixture with natural yogurt.


Crab with Hummus

by Trevor Thornton

Difficulty Easy - Moderate

Makes 20-25 portions

Ingredients

250g tin of white crabmeat, from any fishmongers
2-3 tbsp tomato concaise
1 tbsp coriander, chopped
1tsp cumin, ground
2 tbsp mayonnaise, Hellmann's

Hummus

2 clove of garlic
1 tbsp cumin, ground
2 tbsp tahini paste
Natural yogurt

1 box of Tuc crackers
Dill to decorate

Method

For the tomato concaise remove the skin make a cross shaped incision on the bottom of the tomatoes using a sharp knife . Then plunge the tomatoes into boiling water for 5-10 seconds and then drop them into ice cold water. Leave for 1 minute and then remove the skin. The skin should just peel off. Cut the tomatoes in half and scoop out the seeds and pulp with a teaspoon and discard. Chop the tomatoes to a fine dice and then place into a bowl.

Put the crabmeat into the bowl along with the coriander, cumin and mayonnaise. Stir until combined season to taste with salt and black pepper. Cover and set aside until you are ready to assemble

To make the hummus place the garlic, cumin and the tahini paste into a food processor and blend until smooth. Add enough yoghurt to loosen the mixture. You don't want it runny and you don't want it to stiff. You can buy tahini paste in any good delicatessen or health food store. Place the hummus into a piping bag.

To assemble, take a cracker and pipe some hummus onto the cracker. Spoon a teaspoon of the crab mixture on top and garnish with a small piece of dill.

Thursday, February 18, 2010

Breaded Brie with Raspberry Jelly



Another favourite canapé of mine is breaded brie. This is a really quick and easy to make canapé. This raspberry jelly is so easy to make and goes really will with the breaded brie. The only thing to remember that when the brie is ready get the jelly on to the brie and secure with a cocktail stick and serve immediately as the jelly will start to melt. I use frozen raspberries as they are cheaper than fresh. You can use whatever you want. Enjoy!!


Breaded Brie with Raspberry Jelly

by Trevor Thornton

Makes 10-15 portions

Difficulty Easy-Moderate

Ingredients

1 wheel of french brie, President
1 whole egg, beaten
1 tub of Paxo breadcrumbs
1 punnet of frozen raspberries
sugar
2 small leaves of gelatine

Method

It is best to make the jelly as this needs to set in the fridge for 2-3 hours. You will have to read the instructions on the gelatine packet. I had to use two leaves of gelatine to set 1 pint.

Soak the gelatine in cold water until ready to use. Take the punnet of frozen raspberries and place the contents into a small pot. Add a small bit of water and bring to the boil. Mush the raspberries with a fork and then pass through a sieve to remove the seeds. Keep the liquid and discard the seeds. At this stage add enough sugar to sweeten the raspberry liquid. Take the gelatine and squeeze out the excess moisture. Drop the gelatine into the hot raspberry liquid and stir to combine. Place the liquid onto a flat baking tray of some sort. The liquid should be 5mm deep. Place into the fridge until ready to use.

When the mixture has chilled cut the jelly into the same shape as you cut the brie. Set back into the fridge until ready to assemble.

Cut the brie into bite size pieces. Dip the brie into the egg and make sure to toss all sides as you want the breadcrumbs to stick to the brie. Drop the brie into a bowl containing the breadcrumbs and toss generously. All surfaces must be coated with breadcrumbs. If there are any gaps the brie will melt out when frying. If there are gaps you can dip back into the egg and repeat the process.

Heat a non-stick frying pan over a medium to high heat. Add one or two tbsp of oil and fry the brie for 30 seconds each side. You will know they are done if you touch the brie and if it is slightly soft to the touch it is ready. Take the brie out and set aside.

To assemble take one piece of brie and place a square of the jelly on top and secure with a cocktail stick.

Wednesday, February 17, 2010

Thai Prawn Cakes



Canapés are a must if you are having a gathering. We had our first child’s christening recently and I created a few canapés to help keeping the hunger at bay.I have cooked prawn cakes with a few years and I find that this recipe gives the best result. The cake does not go rubbery when cooled down. I cooked these cakes 2-3 hours before serving and reheated in the oven. They went down a treat with some sweet chilli sauce


Thai Prawn Cakes


by Trevor Thornton
Makes about 20 cakes

Difficulty Easy


Ingredients
500g raw prawns, de-shelled and de-veined
2 limes, zested and juiced
1 bunch of scallions, roughly chopped
2 tbsp fresh coriander, roughly chopped
1 egg
1 tbsp Thai fish sauce
50g plain flour
vegetable/sunflower oil for frying

Method

Firstly put the prawns into a food processor and blend to a purée, add the zest of the limes, scallions, coriander, egg, fish sauce, flour and the juice of the limes. Blend until all the ingredients have combined. Transfer the mixture to a mixing bowl. The mixture will be relatively loose. Cover and set aside in the fridge for 5-10 minutes to firm up.

Using damp hands shape the mixture into 20 cakes. set the cakes aside

From the photo you will see that I have shaped the cakes into quenelles.

I deed fried my cakes at 170C for 4-5 minutes or until nice and golden in colour. You have to keep turning the cakes as they would only colour on one side.

Alternatively you could shallow fry the cakes for 3 minutes each side or until golden in colour