We've got some quick and easy canapé recipes that pair perfectly with mulled wine, a glass of fizz, or a festive cocktail. These little bites are ideal for whipping up holiday gatherings with friends and family.
Crab Devilled Eggs
Recipe:
- 4 eggs - we've used @cavanagheggs
- 1 tbsp of natural yoghurt
- 1 tbsp of mayonnaise
- A sprinkle of paprika
- 1 tsp of Dijon mustard
- A squeeze of lemon juice
- 200g crab meat from @mourneseafoodbelfast_
- Citrus Pearls
- Chives to garnish
Method
- Boil the eggs for 10 mins until hard-boiled.
- Once they have cooled, peel them, cut the whites in half and put them to one side. Take out the yolks and put them into a separate bowl.
- Add in the yoghurt, mayonnaise, paprika, Dijon mustard and lemon juice to the yolk bowl and mash together until smooth.
- Add in the crab meat and stir until evenly mixed.
- Decant a teaspoon of the yolk mix into each half egg white and top with Citrus Pearls. Top with extra crab meat and garnish with chives and chive flowers if you have them.
- Enjoy!
Blue Cheese & Onion Jam Tartlets
Ingredients
- A wedge of Young Buck cheese
- Balsamic Onion Jam
- A roll of puff pastry
- Blackberry & Thyme Infused Balsamic Pearls
Method
- Cut 12 circular holes into your pastry. We used the jar lid from the Onion Jam, which was the perfect size! Place them in your buttered/oiled muffin tray/Yorkshire pudding tray.
- Spread a liberal amount of Onion Jam on each pastry circle, then top with Young buck cheese.
- Bake in the oven for 10-15 mins on about 200°C/180°C Fan/Gas Mark 6.
- Once bake, top with fresh thyme and some Blackberry & Thyme Infused Balsamic Pearls.
- Serve and enjoy!
Carlingford Oysters with Irish Peat Smoked Pearls
Ingredients:
- Carlingford Oysters
- Irish Peat Smoked Balsamic Pearls
- 1 lemon wedge
Method:
- Shuck the oysters.
- Top with a teaspoon of pearls and a squeeze of lemon.
- Enjoy!
Hannans Rump Steak, marinaded in Black Garlic Infused Balsamic, Yorkshire Puddings and Gravy
Ingredients for the gravy:
- A cube of butter
- 450ml Stock
- A few glugs of red wine
- 1 rosemary sprig
- Salt
- 1 tsp wholegrain mustard
- 1 tsp soy sauce
- 3 tsp cornflour
Method for the gravy:
- Melt the butter in a pan, add the cornflour and stir until combined.
- Add the stock cube to the water and heat until all the cube has dissolved. If you have your home-made stock, you can use that instead! Add mixture to the butter and cornflour.
- Pour in a few glugs of red wine, a sprig of resomary, a bay leaf, salt, soy sauce and wholegrain mustard and leave to simmer until reduced.
Ingredients for the steak:
- Hannan's Dry Aged Rump Steak
- Black Garlic Infused Balsamic Vinegar
- Extra Virgin Olive Oil
- Salt
- Rosemary
Method for the steak:
- In a dish, drizzle Olive Oil and a good glug of our Black Garlic Balsamic Vinegar, along with salt, and a sprig or 2 of rosemary. Leave to marinade until it is time to cook. We marinaded ours in the morning, then pulled it out just before cooking.
- Bring your griddle pan up to heat.
- Place the rump steak on the pan and cook evenly on each side (we did this one for about 3 minutes on each side to get it to rare/medium rare).
- Once you've finished cooking the stea, rest the meat while you do the Yorkshire puddings.
Ingredients for the Yorkshire puddings:
- 140g flour (about 200ml)
- 4 eggs
- 200ml milk
- Duck fat/Extra Virgin Olive Oil
Method:
- Yorkshire pudding recipes differ depending on family recipes and can be a closely guarded secret! For these, we used equal parts eggs, flour and milk, and miked it all until smooth. It's best if you make this beforehand and then pop the batter in the fridge until you need it. We also added in a bay leaf for extra flavour.
- In your muffin tray, add a small teaspoon of duck fat/Olive Oil and pop in the oven at the highest temperature (230°C/210°C Fan). This is to ensure the Yorkshires rise.
- Once the oil inside is hot, carefully remove it with an onven glove and spoon a little batter into each muffin space.
- Put back into the oven and cook for about 15-20 minutes until the puddings have puffed up and browned.
Assembly:
- Slice the steak length ways, roll up and place in the middle of a Yorkshire pudding.
- Repeat until you've made a stack of them and drizzle with gravy.
- Garnish with rosemary.
