IN SEASON Cracking Canapés


Take the headache out of hosting with these simple canapé ideas that are set to impress without the fiddly fuss…


CHICKEN LIVER PÂTÉ WITH BLACKBERRY CHUTNEY


Making your own party canapés needn’t be fiddly. The pâté can be made in less than 15 minutes the day before then simply spread on toasted ciabatta.


Serves 8 FOR THE PÂTÉ 


250g pack of frozen chicken livers, defrosted 1 tbsp olive oil 1 onion, chopped 25g butter 2 garlic cloves, finely chopped 2 tbsp brandy 150ml chicken stock Pinch of salt Half tsp roughly crushed black peppercorns


FOR THE CHUTNEY 2 tbsp olive oil 2 large red onions, halved and thinly sliced 50g light muscovado sugar 3 tbsp cider vinegar 150g blackberries


TO SERVE 1 ciabatta bread Handful of watercress


1 To make the pâté, add the chicken livers to a sieve, rinse with cold water, drain well then tip


Store any leftover chutney in the fridge and serve alongside any leftover Christmas meats and cheeses.


out onto a chopping board. Roughly chop, discarding any central white cores.


2 Heat the oil in a frying pan, add the


onion and fry for 5 mins until softened and just beginning to turn golden. Add the butter, heat until melted then mix in the garlic and chicken livers. Fry for 3–4 mins, stirring until the livers are browned but still pink in the centre.


3 Add the brandy, heat until bubbling, then flame with a lit taper or long match. Stand well back until the flames subside, then stir in the stock, salt and peppercorns. Cook over a medium heat for 3–4 mins until some of the stock has evaporated. Allow to cool then blitz in a food processor or liquidiser until smooth. Spoon into a dish, cover and transfer to the


ROASTED SHALLOT & GOATS CHEESE CANAPÉS


Get ahead of the hosting game and make the roasted shallots in advance. Simply assemble and grill just before serving.


Makes 15


12 shallots, peeled and quartered 2 tsp olive oil


1 tbsp balsamic vinegar 5 or 6 sprigs of lemon thyme, leaves picked 2 flat breads 30g goats cheese Handful of rocket


1 Heat the oven to 220C/gas 7. In a bowl, combine the shallots, oil, vinegar and thyme,


26 | THE WEST COUNTRY FOODLOVER


fridge when cool enough. Chill for 3 hours or overnight.


4 To make the chutney, heat the oil in a large frying pan, add the onions and fry for 10 mins, stirring until softened. Stir in the sugar and fry for 5–10 mins, stirring more frequently until the onions are caramelised.


5 Mix in the vinegar, blackberries and a little salt and pepper, and cook for 3 mins until the blackberries are just cooked through. Take off the heat, spoon into a clip jar, cover and leave to cool.


6 To serve, slice and toast the bread, cut each slice in half again then spread with the chilled pâté, a leaf or two of watercress and a generous spoonful of the chutney. Arrange on a large plate and serve with drinks.


www.seasonalberries.co.uk


and season well. Swirl everything together so the shallots are well coated then tip into a roasting tin covered with foil.


2 Cook for 20 mins in the centre of the oven. Then remove the foil and cook for a further 20 mins. Spoon the caramelised onions out onto a plate and set aside to cool.


3 Using a circular pastry cutter, cut 15 disks out of the flat breads then mound some of the shallots on top. Crumble some goats’ cheese on each one and grill for 1 or 2 mins until the cheese melts slightly.


4 Top each canapé with a sprig or two of rocket and serve.


www.ukshallot.com


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