Recipes for canapés on 23rd of April 2010

Cornwall College Camborne

Cornish sea salt roasted earlies with coronation crab
and coriander
Preparation time..5 minutes

Cooking time…20-30 minutes

Ingredients

• Half a box of Cornish earlies,washed and rubbed off any mud

• 1 packet Cornish sea salt
• 50g Picked crab meat
• 1 Pinch curry powder
• 50 g Fresh mayonnaise
• 1 tsp Ground coriander

• 1 bunch Fresh coriander leaves

Directions
1. Scrub the potatoes; rub them with olive oil and sprinkle with Cornish sea salt, place
in a pre heated oven at approx 200°C.
2. Cook for approximately 20 minutes or until thoroughly cooked.
3. Prepare the fillings in advance, by folding in the spices into the mayonnaise and
mixing in the picked crab meat and freshly snipped coriander leaves

4. Cut the baked potatoes into halves, and top with a generous amount of coronation
crab mix.
Red Onion and Blue Cheese Tart

Ingredients:

50 g unsalted butter
6 red-skinned onions, finely sliced
2 tbsp fresh thyme leaves
50 g Red currant jelly
1 tsp Cornish Sea salt
375 g puff pastry
100 g Cornish Blue
Freshly Crushed black pepper

All you Have to do:

1 Melt the butter in a large, deep frying pan and sweat the onions with the thyme and
salt over a low to medium heat for 20–30 minutes until they are soft and lightly colored.
Tip into a colander and leave to drain and cool. Mix in the Redcurrant jelly and season
with crushed black pepper.

2 Line a baking tray with non-stick baking parchment. Roll out the pastry on a floured
surface until 3mm thick. Cut out a 30 x 23 cm rectangle. Place it on the parchment-lined
tray and prick all over with a fork. Spread the cooled onions evenly over the pastry
rectangle, leaving a 2 cm border clear. Fold the border in to make a double-thickness
“frame” all around, pressing to seal. Refrigerate for 30 minutes.

3 Heat the oven to 180°C fan (200°C/gas 6).

4 Bake the tart for 20–25 minutes until the pastry is golden. Crumble the Blue cheese on
top, then bake for a further 3 minutes until the cheese has just started to melt. Serve hot or
at room temperature.
Polgoon Raspberry Blush-Poached new season rhubarb
with White chocolate fondue
Four to six servings

(500 ml) Polgoon Raspberry Blush

(100g) sugar
1 tablespoon honey
1 small cinnamon stick
2 whole cloves
2-4 allspice berries
(450g) New season rhubarb, trimmed and rinsed

100g white chocolate melted

1. In a wide, non-reactive saucepan, heat the cider, sugar, honey, and spices.

2. Cut the rhubarb into diamonds, roughly the size of carrot sticks.

3. Once the cider is almost boiling, poach the rhubarb in two batches, with a slotted
spoon. When just tender, remove the rhubarb. Depending on the rhubarb, each batch will
take 1 to 3 minutes to poach.

4. Reduce the poaching liquid over moderate heat until you have about 3/4 cup (185ml).
Pour over the rhubarb pieces and let stand for a few minutes before serving.
Serve warm with a drizzle of white chocolate fondue.

www.sanjayskitchen.co.uk