Canapes in the Heston style....
Discussion
saw a good one called meat fruit.
For the chicken liver parfait:*
100g shallots, finely sliced
3g minced garlic
15g sprigs of thyme, tied with string
150g dry Madeira
150g ruby port
75g white port
50g brandy
18g table salt
400g chicken livers (trimmed weight)
240g eggs
300g unsalted butter, melted
Place the shallots, garlic and thyme in a saucepan with the Madeira, ruby port, white port and brandy. Set aside to marinate for 24 hours.
Heat the marinated mixture until nearly all the liquid has evaporated, stirring regularly to prevent the shallots and garlic from burning. Remove from the heat and discard the thyme.
Preheat the oven to 100C/gas mark ¼. Fill a bain-marie with 5cm water and place in the oven.
Preheat a water bath to 50C.
Sprinkle the table salt over the livers and put them in a sous-vide bag. Put the eggs and the alcohol reduction in a second sous-vide bag, and the butter in a third. Seal all the bags under full pressure, then place in the water bath for 20 minutes. Remove the bags from the water bath.
Combine the eggs, alcohol reduction and meat in a Thermomix and blend until smooth at 50C. Slowly blitz in the butter and blend until smooth. Pass the mix through a fine sieve using the back of a small ladle.
Pour into a terrine dish and place in a bain-marie and cover the bain-marie with aluminium foil. Cook the parfait until the temperature in the centre reaches 64C.
Remove from the oven and allow to cool. Refrigerate for 24 hours before serving.
For the mandarin jelly:
45g leaf gelatine
500g mandarin purée
80g glucose
0.4g mandarin oil
1.5g paprika extract
Place the gelatine in cold water to soften.
Gently heat the mandarin purée and glucose in a pan to combine.
Add the softened gelatine and stir well until dissolved.
Remove from the heat and add the mandarin oil and paprika extract and stir well.
Pass the mix through a fine sieve and reserve in the fridge until required.
To make the fruits:
Using a spoon, fill dome moulds with parfait, ensuring there is enough pressure to create a completely smooth surface. Level off the tops so that they are flat, and cover with clingfilm. Gently press the clingfilm directly onto the surface of the parfait. Place in the freezer until completely frozen.
Gently de-mould the parfait domes. Place on a board with the flat sides facing upwards. Very briefly run the flame of a blow torch over the flat side, being careful only to just melt the surface of the parfait. Join two halves together and compress using a square of clingfilm. Wrap well in clingfilm and place back in the freezer until required.
Gently push a wooden cocktail stick into the middle of the rounded surface and re-wrap until all the parfaits are complete.
Gently melt the mandarin jelly in a saucepan and allow to cool to room temperature. Remove the clingfilm and dip each ball of parfait into the jelly and stand the sticks, covered in clingfilm, into a piece of Oasis (the green material you get in florist shops to help the flowers stand up). Place in the fridge for a minute, then repeat the dipping process.
Dip three times, then gently remove the cocktail stick and place the balls onto a tray covered in clingfilm. Place a lid over the tray and leave in the fridge to defrost for at least six hours.
Once defrosted, gently push the top of the ball using your thumb to create the shape of a mandarin. Place a stalk and leaf in the top centre of the indent to complete the fruit.
http://www.youtube.com/watch?v=Moj9M4yaqGY
For the chicken liver parfait:*
100g shallots, finely sliced
3g minced garlic
15g sprigs of thyme, tied with string
150g dry Madeira
150g ruby port
75g white port
50g brandy
18g table salt
400g chicken livers (trimmed weight)
240g eggs
300g unsalted butter, melted
Place the shallots, garlic and thyme in a saucepan with the Madeira, ruby port, white port and brandy. Set aside to marinate for 24 hours.
Heat the marinated mixture until nearly all the liquid has evaporated, stirring regularly to prevent the shallots and garlic from burning. Remove from the heat and discard the thyme.
Preheat the oven to 100C/gas mark ¼. Fill a bain-marie with 5cm water and place in the oven.
Preheat a water bath to 50C.
Sprinkle the table salt over the livers and put them in a sous-vide bag. Put the eggs and the alcohol reduction in a second sous-vide bag, and the butter in a third. Seal all the bags under full pressure, then place in the water bath for 20 minutes. Remove the bags from the water bath.
Combine the eggs, alcohol reduction and meat in a Thermomix and blend until smooth at 50C. Slowly blitz in the butter and blend until smooth. Pass the mix through a fine sieve using the back of a small ladle.
Pour into a terrine dish and place in a bain-marie and cover the bain-marie with aluminium foil. Cook the parfait until the temperature in the centre reaches 64C.
Remove from the oven and allow to cool. Refrigerate for 24 hours before serving.
For the mandarin jelly:
45g leaf gelatine
500g mandarin purée
80g glucose
0.4g mandarin oil
1.5g paprika extract
Place the gelatine in cold water to soften.
Gently heat the mandarin purée and glucose in a pan to combine.
Add the softened gelatine and stir well until dissolved.
Remove from the heat and add the mandarin oil and paprika extract and stir well.
Pass the mix through a fine sieve and reserve in the fridge until required.
To make the fruits:
Using a spoon, fill dome moulds with parfait, ensuring there is enough pressure to create a completely smooth surface. Level off the tops so that they are flat, and cover with clingfilm. Gently press the clingfilm directly onto the surface of the parfait. Place in the freezer until completely frozen.
Gently de-mould the parfait domes. Place on a board with the flat sides facing upwards. Very briefly run the flame of a blow torch over the flat side, being careful only to just melt the surface of the parfait. Join two halves together and compress using a square of clingfilm. Wrap well in clingfilm and place back in the freezer until required.
Gently push a wooden cocktail stick into the middle of the rounded surface and re-wrap until all the parfaits are complete.
Gently melt the mandarin jelly in a saucepan and allow to cool to room temperature. Remove the clingfilm and dip each ball of parfait into the jelly and stand the sticks, covered in clingfilm, into a piece of Oasis (the green material you get in florist shops to help the flowers stand up). Place in the fridge for a minute, then repeat the dipping process.
Dip three times, then gently remove the cocktail stick and place the balls onto a tray covered in clingfilm. Place a lid over the tray and leave in the fridge to defrost for at least six hours.
Once defrosted, gently push the top of the ball using your thumb to create the shape of a mandarin. Place a stalk and leaf in the top centre of the indent to complete the fruit.
http://www.youtube.com/watch?v=Moj9M4yaqGY
The Meat Fruit takes a little more time than the OP has.
Can I suggest:
Bacon and goats cheese lollipops
http://www.thekitchn.com/bacon-pops-goat-cheese-ba...
Goats' cheesecake with red onion jam (may not want to have two goats' cheese canapés though)
http://www.greatbritishchefs.com/recipes/goats-che...
Salsify with lemon and smoked salmon
http://www.greatbritishchefs.com/recipes/smoked-sa...
Watermelon, basil & balsamic
http://100daysofevelyn.wordpress.com/2012/04/09/wa...
Waitrose sell balsamic pearls (like balsamic caviar) which would be a great substitute for balsamic glaze
Can I suggest:
Bacon and goats cheese lollipops
http://www.thekitchn.com/bacon-pops-goat-cheese-ba...
Goats' cheesecake with red onion jam (may not want to have two goats' cheese canapés though)
http://www.greatbritishchefs.com/recipes/goats-che...
Salsify with lemon and smoked salmon
http://www.greatbritishchefs.com/recipes/smoked-sa...
Watermelon, basil & balsamic
http://100daysofevelyn.wordpress.com/2012/04/09/wa...
Waitrose sell balsamic pearls (like balsamic caviar) which would be a great substitute for balsamic glaze
king for 4 weeks and is now in a spot of bother.Thanks, guys...it went as well as I thought...I did pea and ham puree with vermouth..which they quite liked, mini jarlsberg and ham toasties, duck liver parfait with celeriac or hazlenut mouse, baked camembert with shallot filling (which i forgot and left in the AGA for 2 hours..surprisingly nice) and finally...the room clearer - LEMON AND ANCHOVY SORBET - a total and unmitigated disaster....one guy went puce and started choking...
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