WINTER menus
CANAPÉS
The sublime appetizer
The menu
Crab claw, marinated in curry oil
Smoked haddock beignet
Garden vegetable tempura
Chicory, walnut and Roquefort salad
Melted cheese crouton
Brandon Rost salmon, beetroot and crème fraiche
Chicken liver parfait and spiced pear chutney
“I
magine an opera without an overture! The recipes
So, our most elegant canapés will be a
curtain raiser to that very special meal.
Crab claws marinated in curry oil
Each one beautifully thought out and well
“Here is a wonderfully exotic creation from ingredients that
presented, canapés are the miniature creations
complement one another in a way that brings out a spectacular
that heighten our anticipation and expectations
array of flavours.”
of good things to come. At Le Manoir, seven
canapés are presented on a small piece of
Difficulty rating:
oiled slate and, as they are served, each
Serves (Yield): 10
canapé is precisely described—and your
Preparation time: 10 minutes
guests may also appreciate your description of
Ingredients
the canapés you present. Yes, these gorgeous
10 crab claws, cooked and shelled
canapés are serious fun.”
250ml olive oil
50g lemongrass, chopped fine
7g lime leaves, sliced
20ml lime juice
5g Madras curry powder, toasted
3g garlic, sliced
1 pinch sea salt
1 pinch Cayenne pepper
Method
In a medium saucepan, bring the olive oil to body temperature (37°C), add all the
ingredients apart from the crab claws and infuse for 5 minutes.
Add the crab claws and mix well. Take off the heat, ensure the crab is completely
covered with the marinade and leave to infuse in the fridge for a minimum of 1 hour
and a maximum of overnight in a sealed container.
To serve, simply wipe off any marinade, arrange on a plate and garnish with
fine slices of lime leaf.
www.raymondblanc.com RAYMOND BLANC’s SEASONS 15
RBS4_Canapes 13-18.vp.indd 15 1/12/08 10:24:13 am
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