This Year’s Christmas Canapé

“Cheese on Toast” for Christmas? Just wait until you’ve tried it!

We’ve been sold out for Christmas day since August, but for those of you who haven’t nabbed a spot, Rob’s sharing his “cheese on toast” recipe. He’s sharing the secrets to his dish so that you adventurous foodies can create these sumptuous little morsels at home. Those in-laws will have to find something other than your canapés to critique.

ONION SEED CRACKER:

125g strong flour
2g salt
22g butter
45g milk
10g sugar
10g onion seeds
1 egg beaten

To start, combine all the ingredients except the egg and seeds. Weigh 12g of the beaten egg and add. Mix until you have a firm-ish dough that leaves the bowl clean. Rest for 30 mins in the fridge. To bake, roll out with a pasta machine on the thinnest setting (about 1mm), place on a baking sheet, brush with the leftover egg, and sprinkle with the seeds. Bake at 160oC for 10-12 mins until golden.

CHEDDAR CHEESE CUSTARD

200g grated mature cheddar
2 x 6 minute boiled eggs, shelled
250g cream
salt to taste

Put the cheese and boiled eggs into a blender. Then put the cream in a pan and bring to the boil. Turn on the blender, and slowly add the boiled cream to the cheese and egg. Blend until smooth. Season with salt to taste. Pass through a fine sieve and put into a piping bag to cool in the fridge.

PICKLED SHALLOT RINGS

1 banana shallot, peeled and sliced into
2mm thick rings
25g white wine
25g sugar
25g water
50g white wine vinegar
1g salt

Put the sugar, salt, and water in a pan and bring to the boil until the sugar is dissolved. Take off the heat, add the wine, vinegar and shallot rings, and leave to cool. Place in an airtight container and store in the fridge ‘till needed.

Assemble your merry trio as desired and show us your successes @HamptonManor.