2021 is brimming with culinary nostalgia; people are looking back a generation and searching for recipes like prawn cocktail, chicken Cordon Bleu and Black Forrest gateaux. Christian Gott shares his favourite canapés, which can all be prepared in advance.
• 8 large tomatoes, deseeded and chopped
• 1 medium-sized baguette
• ½ red onion, peeled and chopped
• A small handful of fresh basil
• 150ml quality extra virgin olive oil
• A splash of white balsamic vinegar
• A pinch of golden caster sugar
• Sea salt and black pepper
1. In a large bowl, carefully mix onions, tomatoes, garlic and sugar, trying not to break the tomato flesh. Add balsamic vinegar and half of the oil, season, and mix again. Cover and chill for at least an hour.
2. Preheat oven to 180C. Slice the baguette diagonally into approx. a dozen pieces and place on a non-stick baking tray. Drizzle with the remaining oil, season and bake for 15-20 minutes. Remove from the oven and cool.
3. Around half an hour before serving, remove the tomato mix from the fridge. Tear the basil and carefully mix it into the tomato topping, and spoon onto the baked bread.
Crab and Prawn Blinis
• 100g fresh white crab meat
• 50g cocktail prawns
• 80g quality crème fraiche
• Juice and zest of half a lemon
• 1 tbs finely chopped dill
• Freshly ground sea salt
• A pinch of white pepper
• Pack of ready-made blinis
1. Mix all ingredients in a medium-sized bowl and store in the fridge.
2. Warm blinis in oven and spoon crab mix on top.
3. Garnish with a little extra dill if required and served immediately.
• 6 large eggs, hard-boiled and cooled
• 80g French mayonnaise
• 1 tsp Dijon mustard
• The white of 2 spring onions, finely chopped
• ¼ teaspoon celery salt
• A pinch of cayenne pepper
1. Peel the eggs, slice in half and carefully scoop out the yolks. Add the yolks to a bowl and mash with the back of a fork. Add remaining ingredients and beat until smooth. Store in the fridge until required.
2. Spoon the mix between the halved egg whites and sprinkle with Cayenne pepper.
Blackberry Virgin Mojito
FOR THE MINT SYRUP:
• Handful of fresh mint leaves
• 160g granulated sugar
• 220ml water
FOR THE MOJITO:
• 150g blackberries
• 1 tsp granulated sugar
• Juice of 1 lime
• 350ml sparkling water
• Fresh mint, for garnish
1. In a small pan, crush the mint leaves, add the sugar and water and bring to a boil, stirring until the sugar is dissolved. Boil for 3 minutes and leave to cool to room temperature. Strain into a glass.
2. In a small bowl, add blackberries and sugar, and crush with a wooden spoon. Divide blackberries between 4 glasses and add 2 tbsp of the syrup and 2 tbsp of lime juice to each glass.
3. Fill glasses with ice and sparkling water, and garnish with mint.
• 750ml bottle of quality Spanish rosé wine
• 50ml Cointreau or other orange liqueur
• Juice of 1 large orange
• 1 tbsp golden caster sugar
• 300ml sparkling water
• 200g strawberries, hulled and sliced
• 2 small limes, washed and sliced
• A small handful of fresh mint sprigs
1. Place strawberries, limes, sugar, Cointreau and orange juice into a jug and chill in the fridge with the wine and the sparkling water.
2. To serve, add the wine and stir well, then top up with sparkling water and garnish with the mint.