Beef Carpaccio Tartlets
¹⁄³ cup currants
½ small shallot, finely diced
¼ cup chopped roasted red pepper (we used
Delmaine)
2 tablespoons sherry vinegar
½ cup crème fraiche
Horseradish to taste
Finely chopped beef eye fillet (approx 100g) About 12 small savoury tart cases (we used
45mm Lincoln Bakery cases from Farro) Greek basil or chopped regular basil to garnish
Stir together currants, shallot, red pepper and vinegar. Cook in a microwave on high for 30 seconds to warm, then allow to cool so flavours incorporate.
Mix crème fraiche with horseradish to taste. Just before serving stir chopped beef into currant mix, season and taste. Spoon some crème fraiche mixture into tart cases and top with the beef mix. Garnish with basil. Makes about 12
Cranberry Bruschetta
1 cup frozen cranberries, thawed 2 tablespoons honey ½ shallot, finely chopped
Greek basil or chopped regular basil Mascarpone
10-12 mini toasts or crostini (we used Saint Luc
from Farro)
Mix together cranberries, honey, shallot and basil and set aside to marinate. Before serving, spread some mascarpone on each toast and top with cranberry mix. Season with salt and pepper. Makes 10-12
Salmon Mousse on Rye
Rye or pumpernickel bread
200g hot-smoked salmon
¹⁄³ cup crème fraiche
1 teaspoon horseradish (fresh grated or if using
creamed add a little more)
Lemon juice
Chives to garnish
Cut sliced bread into discs using a 6cm cookie cutter.
Blend salmon, crème fraiche, horseradish and lemon juice in a food processor until smooth. Season with salt and pepper, taste and add more crème fraiche or lemon juice as desired. Pipe onto pumpernickel rounds and garnish with chives. Makes about 8
Pink Devilled Eggs
Grated parmesan
14 eggs, hard-boiled and peeled Dash of hot sauce, eg Tabasco
½ cup mayonnaise or to taste
1 teaspoon Dijon mustard Squeeze of lime juice
Rose pink gel food colour Flat-leaf parsley leaves and edible flowers
to decorate
Make parmesan chips by forming little piles of grated parmesan on a lined baking tray then cooking in a moderate oven until golden brown. Set aside to cool and set.
Cut the tops off the eggs and take a small slice off the bottoms to keep them sitting straight. Remove yolks and mash in a small bowl. Add hot sauce, mayo, mustard, lime and salt and pepper to taste. Add the gel colour to desired effect.
Use a piping bag to fill the eggs with the yolk mixture. Top each one with a bit of crispy parmesan, parsley leaf and edible flowers. Keep chilled. Makes 14