These lighter festive canapes are the perfect nibbles for a Christmas party. Gluten and grain free, absolutely delicious and easy to make. Perfect for entertaining friends and family with.
Devilled eggs with drunk beetroot caviar
6 eggs, hard boiled
2 small beetroots, washed and trimmed
1 heaped tablespoon vodka
1 large garlic clove, peeled and grated
1 tablespoon lemon juice, plus more to taste
1/4 cup chopped toasted hazelnuts
1 small stalk rosemary leaves
1/2 teaspoon fine sea salt
2 tbs fresh chives, finely chopped
Preheat the oven to 180 degrees celsius with a rack in the centre. Puncture the beetroots with a fork a few times, and wrap each on foil.
Roast for an hour, or until the beets are completely tender when you test by cutting into the centre with a knife.
Halve the boil eggs and remove the yolks, set both the yolks and whites aside in bowls.
When the beetroots are cooked and cool enough to peel, remove the skins and add to the food processor with the egg yolks, vodka, rosemary, garlic, lemon juice, half the hazelnuts and a good pinch of salt. Puree until the texture is to your liking. You are looking for a rough, caviar-like texture, not a puree.
Fill the hollowed out eggs with the beetroot caviar. Top with the remaining crushed hazelnuts and chives.
Smoked duck and mint
2-3 heads of chicory (12 cups)
100g smoked duck breast, chopped
a handful small mint leaves, chopped
a small handful of parsley, finely chopped
25g walnuts, chopped
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
sea salt and black pepper
1/2 red chilli, finely chopped
Wash and dry the chicory, and break apart carefully, saving the larger leaves for a salad (they will probably be too big for canapes).
Trim the bottoms of the longer leaves and arrange on a plate.
Finely slice the smoked duck and add it to a large bowl, with the herbs, chilli, walnuts and pome-granate.
Drizzle over the olive oil and balsamic, season and toss together. Taste and adjust the seasoning if need be.
Add a teaspoon of the smoked duck mixture to each of the chicory cups and arrange on a platter.
Finish with a final scattering of herbs.
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