Shrimp Blini and Stuffed Artichokes: A Christmas Canape Recipe by Ravinder Bhojal | Christmas food and drink

cParty canapes and appetizers don’t have to be too complicated, but they should require more effort than emptying a bag of potato chips into a bowl. By definition, finger food should not require cutlery and should disappear into no more than two clean bites, ideally accompanied by something cool and sparkling. They’re small chances to get excited, so, when it comes to flavor, go big or cancel the party and stay home.

Shrimp and Yuzu Mayo Blini (pictured)

I’ve never met a blini I didn’t like, but I especially love these easy and tangy shrimp rolls. The yuzu in mayonnaise is agile enough to add extra interest and undercut the sweet, juicy prawns. You can find yuzu juice in some supermarkets or online.

to equip 10 minutes
cook 5 minutes
Make 20

20 Blinis Cocktails
20 large cooked shrimp
20 coriander leaves, chopped
1 small jar of salmon roe
(my choice)
1 long red pepper
Cut into very thin slices
2 A teaspoon of black sesame

To prepare mayonnaise
1 egg yolk
20 ml of yuzu juice
A teaspoon of grated ginger
175 ml rapeseed oil
sea ​​saltto taste

Start by preparing the yuzu mayonnaise. Place the egg yolks, yuzu juice, and ginger in a small food processor and blend until smooth. With the engine running, pour the oil in a slow, steady stream; The mixture should start to emulsify and turn into mayonnaise. Add salt to taste, then put it in the fridge.

Heat the blinis according to package instructions and arrange on a plate. Top each with a dollop of mayonnaise, shrimp, cilantro leaf, 1 teaspoon salmon roe (if using), a dash of chili pepper, a sprinkle of black sesame seeds, and serve.

Jerusalem artichoke jackets with mushrooms and parmesan cream

Ravinder Bhogal’s Jerusalem Artichoke Jackets With Mushrooms And Parmesan Cream.

Twice-baked Jerusalem artichoke jackets can be conveniently stuffed in advance and popped into the oven when your guests get fancy.

to equip 5 minutes
cook 1 hour
serves 6

500 gr Jerusalem artichoke (Look for the little things that aren’t too annoying and that are good for stuffing)
50 grams of butter
250 grams of mixed mushrooms of your choice
finely chopped
3 garlic clovesPeeled and very finely chopped
2 One tablespoon of fresh cream
A few sprigs of flat-leaf parsleyFinely chopped, plus extras for serving
sea ​​salt and pepperto taste
Large grating of nutmeg
60 grams
Parmesan cheesegrated

Preheat oven to 200°C (fan 180°C) / 390°F / gas 6. Place the artichokes on a tray and roast for 30-40 minutes, until very soft inside.

Meanwhile, make the filling. Melt half of the butter in a skillet and sauté the mushrooms for three to four minutes, until crispy and nutty. Add garlic and saute briefly until fragrant, then remove from heat and stir in fresh cream and parsley. Season well and set aside.

Once the artichoke is tender, allow it to cool slightly, then cut it in half and scoop out the core, being careful not to tear the thin skin. Place the empty crust on the baking tray while you finish filling.

In a blender, mix the remaining 25g butter, the warm Jerusalem artichoke, a fine grate of nutmeg to taste and 40g Parmesan cheese, until smooth. Scrape it into a bowl, then add the mushroom mixture.

Pile the filling into the empty jackets – use a piping bag or just a teaspoon. Sprinkle over the remaining grated Parmesan, then bake for 15 minutes, until golden and crispy. Arrange on a platter, sprinkle with some chopped parsley, and serve.

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