Christmas with Good Housekeeping. Good Housekeeping
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Название: Christmas with Good Housekeeping
Автор: Good Housekeeping
Издательство: HarperCollins
Жанр: Кулинария
isbn: 9780008308179
isbn:
Lumpfish caviar, optional
Per canapé (without toppings) 16 cals, 1g protein, 1g fat (1g saturates), 1g carbs (0g total sugars), <1g fibre
1. In a small pan, gently heat the milk and butter until the butter melts. Set aside to cool until just warm.
2. Place the flours, yeast, sugar, salt and plenty of freshly ground black pepper into a food processor and whizz to combine. With the motor running, add the warm milk mixture, followed by the egg yolks. Pour into a bowl, cover with clingfilm and leave to rise in a warm place for 45 minutes or until well risen.
3. When the batter is ready, whisk the egg whites in a separate bowl until they hold stiff peaks. Using a large metal spoon, fold the egg whites and chives into the batter.
4. Brush a little of the oil around a large non-stick frying pan and set over a medium heat. Working in batches, drop in teaspoonfuls of the mixture into the pan, spacing a little apart. Cook for 1 minute on each side or until golden. Move the cooked blinis to a wire rack to cool, and continue cooking with the remaining oil and batter.
5. To serve, dollop some crème fraîche on to each blini and top with prawns and/or smoked salmon. Spoon on a little lumpfish caviar, if using, and serve.
At the end of step 4, open-freeze the blinis until solid. Pack into a freezer bag or airtight container and freeze for up to 1 month. To serve, defrost in a single layer at room temperature. Complete the recipe up to 1 hour ahead of serving.
Go easy on the Tabasco if your guests don’t appreciate spicy heat.
Makes 16 canapés
Hands-on time: 15 minutes
1 large avocado, halved, destoned and peeled
Juice of 1 lemon
Tabasco sauce, to taste
Coriander leaves (from a small bunch)
16 cooked jumbo king prawns
4 cherry tomatoes, quartered
Per canapé 33 cals, 2g protein, 3g fat (1g saturates), 0.4g carbs (0.2g total sugars), 1g fibre
1. Whizz the avocado, lemon juice and Tabasco in a food processor with half the coriander to form a paste. Press through a sieve with a wooden spoon, collecting the purée in a bowl. If you wish, transfer to a piping bag fitted with a 1cm (½in) round nozzle.
2. Push a cocktail stick through each prawn horizontally. Pipe a swirl of purée on to each prawn or dot with a heaped teaspoon of the mixture. Top each with a cherry tomato quarter and a reserved coriander leaf.
Make the purée up to a few hours ahead and chill in the piping bag. Assemble the canapés (apart from coriander leaves) up to 3 hours ahead. Cover and store in the fridge, removing 30 minutes before garnishing and serving.
Peeling shells off quails’ eggs is fiddly, so buy them pre-cooked and peeled to save time.
Makes 16 canapés
Hands-on time: 10 minutes
4 slices of rye bread or pumpernickel
8 pre-cooked quails’ eggs
8 tsp mayonnaise
¼ tsp celery salt
Small bunch of cress
Per canapé 40 cals, 1g protein, 3g fat (1g saturates), 3g carbs (0g total sugars), 0.4g fibre
1. Lay the slices of bread on a chopping board. Trim off the crusts and slice each one into four 4.5cm (1¾in) squares.
2. Halve the quails’ eggs lengthways. To assemble, spread each bread square with ½ teaspoon of mayonnaise, top with half an egg and sprinkle with celery salt and a few cress leaves.
Assemble the canapés without the cress up to 3 hours ahead. Store on a serving plate in the fridge. Remove 30 minutes before garnishing and serving.
Buy pre-cooked Swedish meatballs to save time, or use mini falafels in place of the meatballs for a vegetarian option.
Makes about 16 canapés
Hands-on time: 15 minutes
Cooking time: about 5 minutes
1 tsp finely chopped dill, plus extra fronds to garnish
4½ tbsp thick Greek yogurt
1 tbsp oil
300g (11oz) small meatballs, at least 16
40g (1½oz) cranberry sauce, plus extra to brush
32 dried cranberries
Per canapé 67 cals, 4g protein, 4g fat (2g saturates), 3g carbs (2g total sugars), 0.2g fibre
1. Mix the chopped dill with the Greek yogurt and set aside.
2. Heat the oil in a large frying pan and fry the meatballs for 5 minutes until browned all over, swirling the pan often over a medium–high heat. Pour off the fat and discard.
3. Reduce the heat, add the cranberry sauce to the pan and cook for 1 minute until the meatballs are glazed and sticky and cooked through. Transfer to a plate to cool, or chill if making ahead.
4. Brush with a little more cranberry sauce. СКАЧАТЬ