Christmas Canapés 3x


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Added by Serg


Grilled Wagyu with Salsa Verde Ingredients:

  1. 600g wagyu ribeye

  2. 1 tbsp olive oil

  3. Salt to taste

  4. Theme leaves

  5. Lemon zest

  6. 20g flat leaf parsley

  7. 10g basil

  8. 10g mint

  9. 3 tbsp capers

  10. ½ tbsp dijon mustard

  11. 3 anchovy fillets

  12. 2 gherkins (chopped)

  13. 1 clove garlic (grated)

  14. 2 tbsp red wine vinegar

  15. 4 tbsp olive oil

  16. Salt and pepper to taste

Grilled Wagyu with Salsa Verde Instructions:

  1. To food processor add 20g flat leaf parsley, 10g basil, 10g mint, 3 tbsp capers, ½ tbsp dijon mustard, 3 anchovy fillets, 2 gherkins (chopped), 1 clove garlic (grated), 2 tbsp red wine vinegar, 4 tbsp olive oil, salt and pepper to taste

  2. Blend into smooth paste and set aside

  3. Heat grill pan on stove on high

  4. Brush 1 tbsp olive oil on a 600g wagyu ribeye (rested to room temperature), season with salt.

  5. Once grill pan is hot, add waygu ribeye. Cook each side for 2 minutes or to preference

  6. Turn ribeye to cook the edges also for 30 seconds to 1 minute all round

  7. Remove ribeye from grill and cover to rest for at least 10 minutes

  8. Cut ribeye into 3 cm cubes, topped with ¼ tsp of salsa verde

  9. Garnish with thyme leaves and grated lemon zest

Seared Scallops with Pesto & Ikura Ingredients:

  1. 1 kg scallops

  2. 30g Ikura / salmon roe

  3. ½ lemon

  4. Olive oil

  5. Salt and pepper to taste

  6. 40g basil

  7. 25g toasted pine nuts

  8. ½ clove garlic (grated)

  9. Salt and pepper to taste

  10. 80ml olive oil

  11. ¼ cup grated parmesan cheese

Seared Scallops with Pesto & Ikura Instructions:

  1. Toast 25g of pine nuts in a pan till light brown

  2. Add to food processor 40g basil, toasted pine nuts, ½ clove garlic (grated) salt and pepper to taste.

  3. Add 80ml of olive oil to while blending

  4. Add ¼ cup grated parmesan cheese and blend for another few seconds, transfer to bowl and set aside

  5. Coat 1kg of scallops with some olive oil

  6. Grill scallops for 2 to 3 minutes on each side, season salt and pepper

  7. Layout out scallops on serving dish, add little amount of pesto in between the scallops

  8. Add lemon juice to taste, top each scallop with Ikura / salmon roe and serve

Portobello Caprese Ingredients:

  1. 400g mini portabello mushrooms

  2. 200g baby bocconcini

  3. 200g cherry tomatoes

  4. 20g basil leaves

  5. 3 tbsp flat leaf parsley

  6. 3 tbsp thyme

  7. 2 clove garlic (grated)

  8. Salt and pepper to taste

  9. 6-8 tbsp olive oil

Portobello Caprese Instructions:

  1. Remove stems from 400g of mini portabello mushrooms

  2. Finely chop 4 tbsp flat leaf parsley and 2 tbsp thyme

  3. Transfer chopped herbs to about, add 2 cloves garlic (grated), salt and pepper to taste

  4. Then add 6-8 tbsp olive oil and mix well

  5. Coat the cap side of the mushrooms with the herb oil and add to a hot grill pan

  6. Add ¼ teaspoon of herb oil on each of the mushrooms while grilling.

  7. Grill for 6-8 minutes, one done transfer mushroom to serving plate

  8. Cut 200g baby bocconcini and 200g cherry tomatoes into slices

  9. Add a slice of bocconcini and tomato to each mushroom

  10. Add a small basil leaf to each of the mushrooms


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