These mini breakfast bites were one of the first things I invented for myself in 3rd year food tech! They are now a staple tradition in our household and I couldn’t imagine Christmas without them!
24 slices of white bread (2 meduim sliced loaves)
1/2 cup sunflower oil
24 quails eggs
12 rashers streaky bacon or pancetta
24 tiny button mushrooms (or 6 small mushrooms cut into quarters)
- Heat the oven to gas mark 7.
- Get out 2x 12 hole bun tins, I prefer the rounded ones but the straighter ones work just fine.
- Use a large round cookie cutter, checking that it is slightly bigger than the bun tins you are using, to cut out a large round from the centre of each slice of bread. (leftover crusts can be used to make bread sauce, or breadcrumbs to freeze for later use)
- Brush both sides of each round of bread and gently press into the bun tins.
- Bake in the oven for 10 minutes, until just turning crisp and golden.
- Take out the tins (being careful coz it’s hot!) and crack a quails egg carefully into each one. (I use a sharp knife to pierce the shells)
- Return to the oven for ~5 minutes until the eggs are just setting.
- Prepare your bacon/pancetta rolls by slicing each rasher in half then rolling up.
- Take the tins out of the oven again and add your bacon rolls and mushrooms.
- Cook for another 5-7 minutes until the bacon is cooked through.
- Serve immediately while hot and make sure you get some too because these will disappear fast!
December is here and ’tis the season for cocktails and canapé at every turn! I thought I’d take the opportunity to share one of my favourite canapé from last year’s Christmas festivities, Mini Yorkshire Puddings!
These are a fabulous little morsel that are quick and easy to prepare, you can even cook the Yorkshire puddings in advance and then reheat them but I do recommend using an oven to reheat rather than a microwave as you get a much better texture. You can even serve these at room temperature if there’s too much pressure on the oven space. Keep it simple and enjoy your party!
100g plain flour
1/2 tsp salt
oil/lard/trex for cooking (I favour Lard unless I have a vegetarian about in which case I switch to trex)
200ml creme fraiche
2 tsp horseradish sauce
1 tsp dijon mustard
~6 thin slices of roast beef
parsley sprigs for decoration
- Put the flour, salt, milk and egg into a tall jug.
- Blitz with a stick blender to combine (Keeping a good grip on the jug!)
- Leave to sit for around 20 minutes, half an hour, or longer if necessary.
- Get the oven nice and hot (Gas 6 / 200C or above)
- Put a small knob of Trex, lard or a dash of vegetable oil (just enough to cover the base of the tin) in each hole of a 24 mini muffin tin (if yours is smaller do this in batches) and place in the oven to get piping hot. (10 minutes or so)
- Pour the batter in to just fill each hole of the tin. (Careful of the hot oil!!)
- Place carefully in the oven and close the oven door.
- Leave to cook for 15-20 minutes until all poofed up and golden brown. DO NOT OPEN THE OVEN WHILE THEY ARE COOKING!
- Mix the creme fraiche, horse radish and mustard together in a bowl. Test to see if its got enough bite to it (or too much!) and alter to suit your tastes.
- Roll the roast beef up and slice into sections about 1″ long.
- Carefully spoon a little of the horseradish mixture into the centre of each Yorkshire Pudding, insert a roll of beef and decorate with a sprig of parsley.
- Grab and bottle of bubbly and go mingle with your guests!
I was feeling fancy the other week so when I spied quails eggs I grabbed them without any idea how to work them into my meal plan! It occurred to me that for many quails eggs might be a bit intimidating, they’re tiny little things and you don’t really see them in the supermarkets so they’re a bit of an unknown quantity. I love using them though! For lack of any suitable dish in my menu plan that week I simply soft boiled these and scoffed them like Malteasers with a pinch of salt! They can be tricky to peel so if you were to fancy serving them as a canape I suggest you at least get them started by peeling off half the shell. Wet hands are the trick here, makes things a lot easier!
Simply prick each egg with a pin in the larger end and place in boiling water for 2 1/2 minutes. Remove from the water and either eat warm immediately or plunge into a bowl of cold water to stop them cooking further. If you leave them to air dry then your egg will continue to cook and will become hardboiled. Rapidly cooking the egg means they stop cooking and stay soft. Peel the egg as you would any hard boiled egg, as I said above, wet hands really help here, those little shells can be stubborn! A tiny pinch of salt makes any egg sing and these are no different. Enjoy!
Filed under Basic, Canapés, Easy
I LOVE Yakitori! But I often forget about how easy it is to prepare and how delicious it is to eat! It’s a mainstay of Japanese food found on street stalls and izakaya menus across the country. I have some absolutely perfect memories of eating Yakitori across Japan on my travels.
It’s usually served as a snack, side dish or a dish amongst many but you can make it as a main in its own right. I had it with a bowl of rice and some gyoza here. It’s a brilliant option for BBQs as something a little different and makes a great canape option too.
One of the great things about Yakitori is that you don’t need to marinate the meat. You just make the sauce and brush it on as you cook it. You could even make the sauce in advance (and soak your skewers) then it’s simply a matter of 10 minutes on the grill!
Makes 6 skewers (serves 2 as a main)
2 chicken breasts, sliced lengthways into strips (or chunks, whatever you prefer!)
1/2 cup mirin
1/2 cup soy sauce
1/4 cup granulated sugar
– Place your mirin, soy sauce and sugar in a small pan and bring to a boil. Allow to simmer for about 10 minutes on a low head but don’t let it get too hot or you will end up with salty toffee!
– Once the sauce is reduced and thickened (about the consistency of double cream) remove it from the heat.
– Reserve a little of your sauce for dipping once cooked
– Thread your chicken onto presoaked bamboo skewers.
– I like to give the chicken a quick coating of sauce before placing on the grill.
– Then put them on the grill and brush every minute or two with sauce.
– Give one final coating just before you serve for a glossy, sticky finish.
– Serve however you wish!