Selection of Hors d’oeuvres – Cooking Workshop
Roast beef & Caramelised Onion Vol-au-Vents, Lime Chicken Cucumber Wrap and Goats Cheese Fritter with Minted Pea Mash! That was this weeks cooking workshop with the group of ladies from Muriwai. It was a lot to do to achieve three hors d’oeuvres in 2.5 hours but the girls worked hard and the results were spectacular with each taking home a selection to share with their families. They are all relatively simple to create all of which can be prepared in advance so there is not last minute rush as guests arrive leaving you time to socialise.
Roast Beef & Caramelised Onion Vol au Vents
- 2 Sheets of puff pastry
- 2 small onions or 1 large, thinly sliced
- 2-3 tbsp balsamic vinegar
- Sirloin, rump or fillet steak
- Horse radish cream
Method – Vol au vent
- Heat oven to 180C
- Using a 1.5 inch cookie cutter, cut out as many circles as possible from the sheets.
- From half of the circles cut out the centre to make rings with a ¾ inch cookie cutter.
- Dock the solid bottom rounds with a fork and lightly brush them with egg wash
- Place the rings on top of the bottom rounds and very lightly press them to adhere.
- Brush the top rings lightly with egg wash and place on baking tray.
- Place a piece of greaseproof paper on top of the cases, this will help even rising.
- Bake for 20-25 minutes until golden brown.
Method – filling
- Gently fry onion slices in a few tablespoons of oil.
- Once soft add balsamic vinegar and season to taste. Allow to cool.
- Season the steak with salt & pepper.
- Sear steak to medium rare and put aside to cool before slicing. Slice thinly.
- To assemble, add a spoonful of caramelized onion into the pastry case, add two slices of beef and top with horse radish cream.
Lime Chicken Cucumber Wraps
Mine have beef in the photo, I forgot to photograph the first batch but but meats work really well with this style.
- 1 Chicken breast
- 1/2 telegraph cucumber
- Handful fresh coriander, finely chopped
- 1 Spring onion, finely sliced
- Juice & zest of 1 lime
- ¼ tsp brown sugar
- Pinch of chilli powder or fresh chilli
- Salt & pepper
- Cocktail sticks
- Season the chicken breast with salt & pepper and pan fry on both sides till cooked, allow to cool in fridge.
- Mix together the coriander, spring onion, lime juice & zest, brown sugar & chilli and cover the chicken breast with the marinade.
- Slice the cucumber length ways with a mandolin or potato peeler.
- Slice the chicken into thin strips.
- Take one slice of cucumber and place several thin strips of chicken at one end, making sure there is plenty marinade still covering the chicken. Roll the cucumber up and secure with a cocktail stick.
Goats Cheese Fritters with Minted Pea Mash
- 200g firm goat’s cheese (like a French chèvre log)
- 4 tbsp polenta
- 1 teacup of frozen petits pois
- Handful mint leaves
- 1 tsp best-quality olive oil
- vegetable oil for frying
- Salt & pepper
- Shape cheese into a log (if not already) and wrap in glad wrap and place in the fridge to firm.
- Once chilled, slice the cheese with a hot knife (dip knife in boiling water) into 1.5cm thick rounds.
- Press the cheese into the polenta to coat completely. Place on a plate and leave in the fridge till ready to fry.
- Blanch the peas in lightly salted boiling for a minute, then drain and refresh.
- Shred the remaining mint and pound briefly with the peas using a mortar and pestle to form a lumpy paste. Or blend with blender.
- Stir in the olive oil and season with salt & pepper.
- Fry cheese fritters in the oil until golden on both sides. Keep warm in the oven while you cook the remainder.
- To serve top with pea paste.