This Months Good Morning Recipes







 

Pear, walnut and blue cheese canapés



Makes: 40 canapés
Takes: 25 minutes preparation time plus assembly time
Costs: 24 cents per canapé

A quintessentially British flavour combination, these little canapés can be topped with anything you have to hand, feta, and pesto make a happy combination as will salmon and cream cheese or my favourite kahawai pate with preserved lemon.

Ingredients: 
1 sheet of ready rolled butter puff pastry (makes approx 40 canapés)
2 pears, cored, peeled and diced
Juice of one lemon
100g strong blue cheese
100g cream cheese
10 walnut halves, toasted

Method: 
Line a baking sheet with baking paper and preheat the oven to 180C.
Use a small cookie cutter (4-5 cm diameter) to stamp out small rounds of puff pastry, place on prepared tray and bake for 7-10 minutes or until golden brown.  Cool.
Prepare the pears and drop into a saucepan of water with the lemon juice as you go.  Bring to the boil and simmer for 2-3 minutes until just soft. Cool.
Beat together blue cheese and cream cheese and place in a piping bag.
Just before serving, pipe a little of the cheese mixture onto each pastry round, top with pear and walnut.

 

 

Ika mata spoons




Makes: about 25 canapés
Takes: 25 minutes preparation time plus assembly time
Costs: 80 cents per canapé 


Ingredients: 
500g white fish fillets such as gurnard or terakihi
Juice of 2 lemons
Zest and juice of 2 limes
1/2 teaspoon sesame oil
1 fresh chilli, seeds removed and chopped
1 tablespoon freshly chopped coriander
1 finely chopped spring onion
1 tablespoon freshly chopped red onion
1/2 cup coconut cream
2 teaspoons fish sauce (nam pla)
1 tablespoon white or black sesame seeds, toasted

Method:
Finely chop the fish into little cubes and place in a bowl.
Add the lemon and lime juice and zest with the sesame oil and chilli and little of the chopped coriander. Set aside for 30 minutes until the fish is opaque (or appears cooked). Drain.
Combine the remaining coriander with the spring onion, red onion coconut cream and fish sauce and add the fish.
Serve in individual spoons sprinkled with toasted sesame seeds.

Pasatta as promised..


What is interesting about Pasatta is that it is a simple base, however you can add a hint of this or a touch of that to give it a unique flavour.  I keep mine simple, the garlic and the parmesan oil are my favourite additions, so these can be changed for just a simple olive oil and the garlic left out if you prefer.  The Pasatta can be preserved in jars or frozen in usable quantities; otherwise it will keep in the fridge for a week.

Parmesan oil is a sneaky cheat;
Keep left over Parmesan rinds in a jar, 
top up with oil and store in the fridge.
Pasatta
2 kg large juicy tomatoes
4 tbsp parmesan oil
2 onions, finely chopped
1 clove garlic crushed with ½ tsp sea salt

Cut a little cross in each of the tomatoes and place in a large bowl. Pour ample boiling water over the tomatoes and leave for 1-2 minutes (until you see the skin starting to loosen).

Peel the tomatoes, cut in half and scoop out and discard the seeds.

Heat the Parmesan oil in a saucepan and add the onion.  Cover and cook gently for at least 10 minutes until the onion is soft and clear but not coloured.  Add the garlic and cook for another two minutes.

Add the tomato flesh to the softened onion and garlic and cook for 30 minutes. Blend to a smooth sauce.  Either seal in sterile preserve jars or freeze in small batches.