Christmas Canapés

 

By Tom Mitchell-Dawson

Here are three simple canapé recipes for your Christmas get togethers all served on our Cole and mason acacia board. The first is a smoked mackerel cracker with chilli and lime. This canapé is a great alternative to a more traditional smoked salmon canapé. Mackerel is a more sustainable fish and much more affordable and with the sharp kick of lime and chilli you can’t go wrong. 

The second canapé is a beautiful ham hock and stilton croquette served with sweet cranberry sauce. Croquettes can seem like quite a long winded thing to make but they really are quite simple. These ones have a lovely funkiness given by the stilton that is perfect for Christmas. 

Thirdly we have a really simple onion and olive pastry. The sweet onions and salty olives are the perfect topping for the flaky buttery pastry. Finish with a good crack of black pepper from our Cole and mason pepper mills for the perfect bite for your Christmas drinks party. 

 

Smoked Mackerel Crackers With Chilli and Lime

Ingredients

• 200g hot smoked mackerel
• 100g creme fraiche
• 2 limes 
• 1 red chilli 
• A few chives
• 20 sourdough crackers

Method

1. Begin by finely chopping the chilli and adding to a small bowl with the juice of 1 lime then set aside.

2. Next, take the mackerel and flake into a bowl removing the skin as you go. Finely chop the chives and add them to the bowl along with the creme fraiche and the juice of 1 lime then season with salt and pepper. 

3. To assemble, spoon a small amount of the mackerel mix onto each cracker then top with a slice of chilli and a few micro herbs.

Ham Hock and Stilton Croquettes with Cranberry Sauce

Ingredients

• Croquette mix
• 80g unsalted butter
• 85g plain flour + extra for dusting
• 450ml whole milk
• 100g stilton 
• 100g ham hock
• Pinch of nutmeg 
• 2 eggs
• 125g white bread crumbs
• Cranberry sauce, to serve

Method

1. To make the croquette mix first melt the butter in a sauce pan and, when bubbling, tip in the flour and cook together for a couple of minutes. Slowly begin to add the milk bit by bit making sure to stir the mixture smooth before adding any more. 

2. Once you have added all the milk, stir through the cheese and ham hock. Season with salt and pepper and a pinch of nutmeg. 

3. Transfer to a baking tray and place in the fridge to completely chill.

4. Once chilled, set up a station of flour, 2 beaten eggs and your bread crumbs. Roll the croquettes into small balls then roll in the flour, then egg and finally bread crumbs. 

5. Heat a pan of oil about an inch and a half deep. When it's hot drop in the croquettes several at a time and allow to cook for a few minutes or until golden brown. If the croquettes brown too quickly, turn the heat down and allow the oil to cool slightly.

6. Season with a little salt and serve with cranberry sauce.

Caramelised Onion and Olive Pastries

Ingredients

• 1 roll puff pastry
• 3 red onions
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• 40g red Leicester cheese
• 24 pitted olives
• Cress, garnish

Method

1. Preheat the oven to 180c
2. Begin by finely slicing the onions and cook in a pan with a little olive oil for 30 minutes or until deeply caramelised.
3. Add the balsamic and sugar for the final five minutes of cooking. Allow the onions to cool before going on to the next step. 
4. Next roll out the pastry onto a chopping board and cut into 24 squares. Grate over the cheese then place a small teaspoon of the onions on each square before topping with an olive. 
5. Transfer to a lined baking sheet and bake in the oven for 25 minutes or until puffed up and golden. 
6. Garnish with a little cress and serve. 

Christmas is about getting people together and these canapés are a great accompaniment to the festive cheer. Enjoy them with friends and family and have a merry Christmas.