pic on grid called RECIPE goats cheese canapes
Whether you are looking for posh finger food for an elegant soiree, or a pre-dinner nibble on Christmas day, this canapé recipe, created by Paul Merrett for Cono Sur Vineyards and Winery, is sure to wow your guests.
It may look technical but is actually very very simple to put together and tastes amazing.
The honeycomb may seem a little 'scientific' but it can be done well in advance of the big day. You could buy the honeycomb of course but if you give it a go you can spend all of the party bragging about you molecular gastronomic talents! This recipe will make more than you need, so dip the remainder in melted dark chocolate for an extra treat.
Makes at least 20 canapés
250g goat's curd – you could use a decent soft goat's cheese instead
4 small cooked and peeled beetroot – not pickled
A small chunk of honeycomb (recipe below)
Granary bread – sliced, cut into 20 discs about 4cm in diameter
3 tablespoons olive oil
1 tablespoon honey
Honeycomb
250g sugar
3 tbsp honey
2 tbsp glucose
3 tsp bicarbonate of soda
Splash of water
To make the honeycomb:• Place the sugar, glucose, honey and the water into a large saucepan – this is important because your honeycomb will puff up and swell as it cooks.• Place a sugar thermometer into the pan and slowly bring the contents of the pan to 150 degrees.• Turn the heat off and add the bicarbonate of soda and whisk briefly just until the mixture begins to puff up – it will start to look like honeycomb at this stage. It will quadruple in size.• Tip the very hot mixture very gently and carefully onto a tray lined with silicon paper and leave to cool.• Store the honeycomb in an airtight container in a cool dry place until required.
To assemble the canapé• Heat the olive oil in a large non-stick frying pan and gently fry the granary bread discs so that they are golden brown and lightly crunchy• Dice the cold, cooked beetroot – about ½ cm cubes• Spoon a generous dollop of goats curd onto each disc so that it covers about 2/3 of the disc• Place a small dollop of the diced beetroot on top of the goat's curd• Smash some honeycomb to the size of coarse bread crumbs and sprinkle over the canapés• Drizzle over some honey and serve
Wine match
Cono Sur Bicicleta Viognier
This fresh and peachy white wine is packed with stone fruit flavours to ideally complement the sweet, salty stickiness of these delicious canapés. Tasty and with a full character, this wine is also great with sweet and sour dishes.
Wine Stockists:
£6 in Morrisons until anuary 6
£5.50 in Asda until January 1
£7.49 from Ocado
RRP £14.49
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