Prawn blinis and stuffed artichokes: Ravinder Bhogal’s Christmas canape recipes | Christmas food and drink

VSThe party appetizers and bites shouldn’t be too complicated, but they should take more effort than emptying a bag of chips into a bowl. By definition, bites shouldn’t require cutlery and should disappear in no more than two clean bites, ideally accompanied by something cold and sparkling. These are tiny thrilling occasions, so when it comes to flavor, go for it or cancel the party and stay home.

Blinis with prawns and yuzu mayonnaise (top photo)

I’ve never come across a blini that I didn’t like, but I especially love these easy and refreshing shrimp. The yuzu in the mayonnaise is crisp enough to add interest and cut through the rich, sweet shrimp. You can find yuzu juice in some supermarkets or online.

Preparation 10 minutes
To cook 5 minutes
Makes 20

20 cocktail blinis
20 large cooked prawns
20 coriander leaves, picked
1 small jar of salmon roe
1 long red pepper
very thinly sliced ​​diagonally
2 black sesame seeds

For the mayonnaise
1 egg yolk
20ml yuzu juice
finely grated ginger
175 ml rapeseed oil
Sea saltto taste

Start by preparing the yuzu mayonnaise. Put the egg yolk, yuzu juice and ginger in a small food processor and blend until smooth. With the engine running, pour in the oil in a slow, steady stream; the mixture should begin to emulsify and turn into mayonnaise. Salt to taste, then refrigerate.

Reheat the blinis according to the packet instructions and arrange them on a platter. Garnish each with a little mayonnaise, a prawn, a cilantro leaf, a teaspoon of salmon roe (if using), a piece of sliced ​​chili and a pinch of black sesame seeds, and serve.

Jerusalem artichoke jackets with mushrooms and parmesan cream

Ravinder Bhogal Jerusalem artichoke jackets with mushrooms and parmesan cream.
Ravinder Bhogal Jerusalem artichoke jackets with mushrooms and parmesan cream.

These dreamy, twice-baked Jerusalem artichoke jackets can be stuffed well in advance and popped in the oven when your guests are peckish.

Preparation 5 minutes
To cook 1 hour
serves 6

500g Jerusalem artichokes (look for small ones that aren’t too gnarly and are good for stuffing)
50g of butter
250g mixed mushrooms of your choice
finely chopped
3 cloves of garlicpeeled and very finely chopped
2 fresh cream
A few sprigs of flat-leaf parsleyfinely chopped, plus extra for serving
Sea salt and pepperto taste
A generous grater of nutmeg
Parmesan cheesegrated

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

Meanwhile, prepare the garnish. Melt half the butter in a skillet and sauté the mushrooms for three to four minutes, until crispy and nutty. Add the garlic, sauté briefly until fragrant, then remove from the heat and stir in the crème fraîche and parsley. Season well and set aside.

Once the artichokes are cooked, allow them to cool slightly, then cut them in half and scoop out the flesh, taking care not to tear the delicate skins. Put the empty skins on the baking sheet while you finish the filling.

In a blender, mix the remaining 25 g of butter, the warm Jerusalem artichoke flesh, a good grated nutmeg to taste and 40 g of parmesan, until smooth. Pour it into a bowl, then stir in the mushroom mixture.

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

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