IN SEASON Chef ’s Canapés for Christmas
Head chef, Chris Cleghorn, from The Olive Tree, Bath serves up his top 5 sophisticated canapé options for the festive period, along with Restaurant Manager, Salem Nafekegu's perfectly poured drink recommendations.
Baked Jerusalem artichoke, Tunworth, pickled pear T is fl avour combination is a match made in heaven. For best results, clean and then bake small artichokes on rock salt at 190C/gas 5. Once the fl esh is just beginning to soſt en, cut a slit down the centre of the artichoke and place a slice of the Tunworth cheese inside along with the pear spiked out the top. Also try to use champagne vinegar and sugar to pickle the pears – cheaper vinegars are too strong. T is dish will look best by keeping it looking rustic.
Paired with: a large fl ute of subtly bubbly Veuve Clicquot Champagne.
Smoked salmon, soured cream, pickled mooli, lemon, dill Mooli is also known as daikon or white radish. Dice the smoked salmon into small cubes, adding the soured cream, lemon zest and
chopped dill. T e mooli needs to be sliced thinly on a mandolin to get the perfect fi nish. Also, only add a splash of vinegar to the mooli, not to overpower its subtle fl avour.
Paired with: a fresh, crisp white like Grüner Veltliner, or a dry rosé like Tavel
La Forcadiere.
Citrus cured sea bream, cucumber, crème fraiche, clementine
T e freshness of the sea bream is key for this dish. Remove the skin and bones, and slice into thin long slices. Brush with some lime juice and sea salt on both sides to cure the fi sh. Garnish with a high quality, thick crème fraiche and fi nish it with some clementine zest. To serve, you can have everything ready, but best to put together last minute.
Paired with: a large chilled glass of New Zealand Sauvignon Blanc.
Poached and roasted partridge sausage, quince jam, chicory
T is is a great twist on using the best winter ingredients. T e partridge sausage can be made by making a partridge mousse and poaching in water. Make sure the quince are ripe so you get maximum fl avour. T e chicory adds a great crisp texture and a subtle bitterness to the canapé.
Paired with: a young, unbaked Chablis, which has clean and crisp acidity to contrast the partridge mousse.
Lamb belly fritter, sauce gribiche Lamb is at its strongest fl avour at this time of year, so perfect for this dish. Lamb belly or leg could be used and cooked confi t (cooked slow submerged in oil). T e lamb is then picked, seasoned and pressed fl at in the fridge. Cut into 5cm chip sizes and coat in breadcrumbs. Deep fry last minute for best result. Sauce gribiche is a great compliment for this because it combines diced cornichons, capers, hard-boiled egg, Dijon mustard and a little chervil.
Paired with: a vodka-based cocktail with 35–40% alcohol to cut through the richness of the lamb.
SMOKED SALMON AND LEMON PÂTÉ
Serves 6-8
300g smoked salmon, roughly chopped 5 tbsp soured cream 3 tbsp double cream Zest of a lemon Small bunch of fresh chives Black pepper 90g butter
Small bunch of fresh parsley Bread and watercress, to serve
1 Roughly chop the salmon and put it into a food processor with the soured cream, double cream, lemon zest, chives and a good grind of black pepper. Blitz until well combined.
2 Check the seasoning, then tip into a large souffl é dish or individual pots leaving an approximate half a cm space at the top for the parsley butter.
3 Melt the butter and chop the parsley. Mix them together and pour on top of the pâté. Chill in the fridge for 1 hour until it has set. Serve with bread and watercress.
www.yeovalley.co.uk
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