‘Masterchef’ Christmas canapés

It’s not often I deem myself capable of recreating anything that’s made on Masterchef the Professionals, least of all when Monica Galetti sets a skills test (you know the one where they sweat and flounder for 15 minutes while she withers them with stares of bulgy-eyed horror). However, as this one involved nothing but a few canapés, off to Tesco we went, and then set about making blinis, vol-au-vents and crostinis with a variety of toppings, to have as starters before dinner. (Apparently this is what Friday nights become after you turn 30).

So we (Ian) whipped up some blini batter with a few chives, cut little circles of puff pastry out using the lid of the spray-oil (we don’t have any cutters) and cut thin slices of fresh baguette to fashion into crostinis.

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After some frying of batter, toasting of mini bread slices and baking of vol-au-vent cases we had a veritable feast of beige vessels all warm and waiting for their bright, lovely toppings. The chive-y blinis got smothered in sour cream and a bit of mashed avocado, with slivers of oak-smoked salmon draped across the top, a sprinkling of dill and a tiny shaving of lemon zest. These we my favourites and I practically ate them all – there were about 30.

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The little cases were filled with crab meat mixed with a tiny bit of sour cream and smidge of turmeric – not something you’d expect but delicious all the same, and who am I to argue with Monica. The crostinis had goat’s cheese, a slice of fig (meant to be fresh but they didn’t have any – works with dried just not as colourful) and a dribble of honey.

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Needless to say we inhaled so many that they turned into a fairly hefty meal as opposed to a little early evening snack, but if there had been an actual party to cater for they would have been perfect. My derision of vol-au-vents is significantly lessened, and I’ve now made batter/baked things that were not only edible but delicious! (I’m crap at both these things). So an all-round success!

Catch the real chefs doing it here.

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