Christ­mas canapés

Country Homes & Interiors - - FOOD NOTES -

Im­press guests with Madeleine Shaw and Clarence Court Eggs’ de­li­cious bli­nis. To make 12, blend the yolk of a Bur­ford Brown egg, 1tbsp Di­jon mus­tard, 2 crushed gar­lic cloves and ½tbsp rice wine vine­gar in a food pro­ces­sor. Slowly add 200ml sesame oil, 4tbsp miso paste and half a de­seeded, chopped red chili. Com­bine 220g spelt flour with a pinch of salt in a bowl. Make a well in the mid­dle and crack in a large Bur­ford Brown egg and 1tbsp olive oil. Beat and slowly add 240ml milk. Whisk un­til smooth. Soft-boil 12 quail eggs, peel and halve. Heat a pan over a medium heat and add a lit­tle oil and 1tbsp of the blini mix­ture into the pan. Cook for 1min on each side un­til cooked through and golden. Re­peat. Top with a dol­lop of the miso mayo, quail eggs and smoked salmon.

The per­fect bite-sized party food

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