Christmas canapé trio : Lyndey Milan

Lyndey Milan shares Christmas recipes from her TV show Lyndey’s Cracking Christmas LifeStyle FOOD

Christmas canapé trio

Smoked duck with Christmas spiced pickled cherries
Almond gazpacho with seared scallops
Smashed broad bean with mint and feta on tortilla triangles

Recipes by Lyndey Milan
More recipes at lyndeymilan.com

Smoked duck with Christmas spiced pickled cherries

Makes 24
Preparation 15 minutes
Cooking 15 minutes

2 x 200g duck breasts, skin on

Smoking mixture:

1 tablespoon black tea leaves
1 tablespoon herbal tea (eg an earthy, spicy herbal tea such as cardamom and cinnamon)
2 tablespoons dried orange peel
4 tablespoons jasmine rice
2 tablespoons brown sugar
4 star anise

Christmas spiced pickled cherries:

4 cardamom pods
4 cloves
1 cinnamon stick
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ cup (60ml) red wine vinegar
1/3 cup (50g) fresh or frozen cherries, pitted and halved

Method:

Line a wok or stir-fry pan with two pieces of heavy duty foil. Place smoking mixture on top, mix to combine and place over high heat. Place a rack in the wok and duck breasts, skin side up, on top. Cover with a lid or tightly with foil. Once it starts to smoke, reduce heat to low and continue to smoke the duck breasts for a further five to ten minutes.

Meanwhile, prepare Christmas spiced pickled cherries by bruising cardamom, cloves and cinnamon in a pestle and mortar. Add to a small saucepan with nutmeg, ginger, red wine vinegar and cherries, bring to the boil then simmer for four minutes. Set aside to cool.

Remove duck from wok and place skin side down in a cold frying pan. Place pan over medium heat and cook for 6 to 8 minutes or until the fat renders and the skin is crisp. Turn and cook for a further one to two minutes. Rest in a warm place for five minutes.

To serve, thinly slice each duck breast into twelve slices. Place one slice on each serving spoon and top with a cherry half.

Almond gazpacho with seared scallops

Makes 18 shot glasses
Preparation 10 minutes + one hour refrigeration
Cooking 2 minutes

Ingredients:

2 cups (220g) white sourdough bread, crusts removed, cut into cubes
1 cup (160g) blanched almonds
2 cloves garlic, peeled
1 teaspoon sea salt flakes
¼ cup (60ml) sherry vinegar, or to taste
½ cup (125ml) olive oil plus 1 tablespoon (20ml) extra for frying
18 (450g) scallops, without roe
Salt and freshly ground black pepper to season

Method:

Soak the bread briefly in two cups (500ml) water. Using a blender, finely chop almonds, garlic and salt. Add bread with soaking water and blend to a smooth paste. With the motor running, add sherry vinegar and ½ cup oil in a thin, steady stream. Season to taste with salt and pepper. Refrigerate for at least an hour before serving. This can be made up to a day ahead.

To serve, heat extra one tablespoon oil in a small frying pan over high heat. Season scallops with salt and pepper. Cook scallops for one minute each side or until caramelised and just opaque. Slice in half horizontally. Pour chilled Gazpacho into shot glasses and top with two skewered scallop halves.

Smashed broad beans with mint and feta on tortilla triangles

Makes 24 triangles
Preparation 5 minutes
Cooking 10 minutes

Ingredients:

1⅓ cups (200g) fresh or frozen broad beans
1 garlic clove, finely chopped
1 tablespoon (20ml) olive oil
½ cup (100g) firm feta, crumbled
1 tablespoon fresh mint leaves, finely chopped
1 teaspoon lemon zest, finely grated

Tortilla triangles:

4 white corn or flour tortilla
1 tablespoon (20ml) olive oil

Method:

For tortilla triangles, preheat oven to 220⁰C (200⁰C fan-forced) and line a baking tray with paper. Cut each tortilla into six wedges and place on prepared tray. Brush lightly with oil and season with salt. Bake for eight to ten minutes or until browned and crisp. Cool.

Bring a large pan of water to the boil, add the broad beans and cook for two minutes or until just tender. Drain and refresh under cold water. Carefully peel the outer skins and discard.

Combine peeled broad beans with garlic and olive oil in a medium bowl. Using a potato masher, gently smash to a rough puree. Stir through feta, mint and zest and season to taste with salt and pepper.

To serve, spoon broad bean mixture onto tortilla triangles. Serve immediately.

>> Click here for more details about Lyndey’s Cracking Christmas on LifeStyle FOOD <<

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