Canape Recipes from the Metelerkamps Miele Kitchen

It has been more than 50 years since Professor Claus J Riedel first designed stemware to match and complement different wines and spirits; recognising that the bouquet, taste, balance and finish of wines are affected by the shape of the glass from which they are drunk. Elegant in their simplicity, Riedel glasses are thin-blown, unadorned, maintaining the design to the essence of bowl, stem and base. If you have never been to a Riedel tasting at Metelerkamps, then make sure to look out for our next one, you will be blown away!

Chef Gerard from Miele prepared some delicious canapes to pair with the wine.

Canape Recipes:

Mushroom Arancini

WHAT YOU NEED:

• 4 tbsp Butter
• 2tbsp Olive oil
• 1 medium Onion, finely diced
• 2 Garlic cloves, minced
• 125g Risotto rice
• 75ml White wine
• 250g mixed mushrooms, finely diced
• 750ml Vegetable stock
• 40g Parmesan, grated
• 75g Mozzarella, cut into very small cubes
• 2 Medium Eggs
• 100g Panko breadcrumbs
• 50g Plain flour
• Vegetable oil for deep frying
• Truffle mayonnaise (available from Metelerkamps 8subject to availability)

HOW YOU DO IT:

1. Heat half the butter and olive oil in a large frying pan. When the butter starts to foam, add in the onions and cook over low heat until softened, 10 – 15 minutes.  Add in the garlic and fry for 1 – 2 minutes.
2. Add the rice and stir until well coated, increase the heat to medium-high and add in the white wine, and cook, stirring often, until the wine has been absorbed.
3. Slowly add the stock to the risotto rice, a ladle at a time, stirring until the liquid has been absorbed before adding the next ladle full of stock.
4. Meanwhile, cook the mushrooms in a separate pan over medium-high heat until evenly golden and crisp. Add to the risotto mixture.
5. Once the rice has cooked to al dente (about 20 minutes), stir in the parmesan. Spread the mixture out onto a baking tray and refrigerate for 12 hours.
6. To assemble the arancini, scoop the rice into a bowl and add the mozzarella cubes.
7. Crack the eggs into a separate bowl as well as the breadcrumbs into a separate bowl, the same with the flour.
8. Heat the sunflower oil in a pot/wok/deep fat fryer.
9. Scoop out tablespoons of the mixture and roll into balls. Dip in the flour, then eggs, followed by the breadcrumbs.
10. Fry in oil 4 -5 at a time until golden brown.
11. Add a dollop of the truffle mayo at the bottom of the plate then place the arancini on top and enjoy.

HOISIN CHICKEN WINGS WITH A SESAME, COCONUT AND CASHEW BRITTLE

800g Chicken wings

For the Hoisin sauce:

• 1/2 cup Soy sauce
• 4 tbsp smooth peanut butter or Tahini sauce.
• 2 tbsp Brown Sugar
• 4 tsp Rice wine vinegar
• 4 tsp Sesame oil or peanut oil
• 2 tsp hot sauce
• 1 clove garlic, minced
• Pinch of black pepper
• For the brittle:
• ¾ cup Sugar
• 1tbsp Water
• 2tsp Butter
• Pinch of salt
• 2tbsp sesame seeds
• ¼ cup Cashew nuts
• ¼ cup Coconut flakes
• ½ tsp ground ginger
• ¼ tsp Bicarbonate of soda
• A handful of fresh coriander
• 2 Spring onions, sliced

METHOD:

1. To make the brittle:

Heat the sugar, water and salt in a small saucepan over medium heat until a syrup forms. Place the sesame seeds, cashew nuts, ginger and coconut flakes on a silicone mat or baking paper in an oven tray. Pour the melted sugar mixture over the sesame seeds, cashew nuts, ginger and coconut flakes then allow to cool completely.  Once cooled mash the mixture to form chunks.  For faster results, you may place the oven tray in your Miele refrigerator with dynamic cooking to cool your brittle a little fasterSet aside for use later.

2. Preheat the oven to 200⁰C on FanPlus.
3. Whisk together all the hoisin sauce ingredients in a glass bowl and set aside.

Toss the wings in sauce and place on the roasting tray.  Place the roasting tray on the middle shelf to aid airflow and perfect cooking results.  Roast for 25 minutes until the wings are sticky and slightly charred.

4. Serve the chicken wings with the brittle crumble, fresh coriander and spring onions.

SMOKED TROUT, HORSERADISH & ASPARAGUS ON A PUFF PASTRY SQUARE 

WHAT YOU NEED:

• 10 Puff pastry squares.  This can be made from 1 roll of puff pastry
• 200g Smoked trout
• 1-2tsp Horseradish sauce
• 6tbsp Crème Fraiche
• 1tbsp Dill
• Juice of ½ lemon
• 10 asparagus spears, trimmed

HOW YOU DO IT:

1. Cook or steam the asparagus for 3 – 4 minutes until tender. Chop the asparagus into small pieces.  You can reserve some of the asparagus tips for garnish.
2. Flake the trout into small pieces and put in a bowl. Add the chopped asparagus, horseradish, crème Fraiche, dill and lemon juice then season to taste.  Chill until ready to use.
3. Divide the puff pastry into 10 squares and bake in a pre-heated oven at 200⁰C for 15 – 18 minutes.
4. Once the pastry cases have baked, divide the mixture amongst them and add the asparagus tip.

PORK BELLY WITH A STICKY PLUM SAUCE 

WHAT YOU NEED:

• 1kg Pork belly will yield 12 – 14 cubes.
• 2tbsp NoMu Oriental rub or Chinese 5 spice
• Clark`s sticky plum sauce available from Metelerkamps
• 30ml Olive oil
• Spring onions for serving

HOW YOU DO IT:

1. Preheat the oven to 240⁰C on FanPlus.
2. Score the skin of the pork belly with a sharp knife or Stanley knife creating a diamond pattern.
3. Season with the Oriental rub or 5 spice, drizzle with olive oil then brush with a generous amount of sticky plum sauce.
4. Place the pork belly with the skin and fat side up. You can also line the roasting tray with baking paper to ease cleaning after the roasting process.  Roast the pork belly for 40 minutes.
5. Once the 40 minutes is up, remove the pork belly, brush generously with plum sauce and return to the oven at a temperature of 160⁰C for 3 hours.
6. Slice and serve the pork belly with a dollop of plum sauce and some spring onions.