Christmas Canape Collection

Christmas Canape Collection

Chicken Liver Pate with Cranberry Sauce



250g chicken livers

1 tbsp olive oil

1 chopped onion

25g butter

2 finely chopped garlic cloves

2 tbsp brandy

150ml chicken stock

½ tsp crushed black peppercorns

Cranberry sauce

100g light muscovado sugar

100ml orange juice, fresh or from a carton

250g pack fresh or frozen cranberries


1 ciabatta bread


For the Pâté:

Add the chicken livers to a sieve, rinse and drain, tip out on to a chopping board. Roughly chop. Heat the oil in a frying pan, add the onion and fry until softened and turning golden. Add the butter, heat until melted then mix in the garlic and chicken livers. Fry for 3-4 minutes, stirring until the livers are browned but still pink in the centre. Add the brandy, heat until bubbling, then flame with a lit taper. Stand well back until the flames subside, then stir in the stock and peppercorns. Cook over medium heat for 3-4 minutes until some of the stock has evaporated. Allow to cool then mash until smooth. Spoon into a dish, cover and transfer to the fridge when cool enough. Chill for 3 hours or overnight.

For the cranberry sauce:

Tip the sugar and orange juice into a pan, bring to the boil. Stir in the cranberries, simmer until tender. The sauce will thicken as it cools. Allow to cool to room temperature before serving.

Products Used

KitchenCraft Stainless Steel 18cm Round Sieve

MasterClass Rectangular Chopping Board

MasterClass Ceramic Non-Stick Eco 26cm Fry Pan

Reo Stainless Steel Potato Masher

MasterClass Non-Stick Heavy Duty 20cm Saucepan

Reo Nylon Cooking Spoon

Mini Jacket Potatoes


500g bag new potatoes

1 tbsp olive oil

Sea salt

75ml half-fat soured cream

Small bunch chives, snipped


Heat oven to 190°C/170°C fan/gas 5. Prick the potatoes with a fork, rub with oil and toss with sea salt. Place on a baking tray and bake for 1 hr. Let the potatoes cool for a few minutes, cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives.

Products Used

Artesà Combination Serving Board / Tray

MasterClass Non-Stick 35cm x 25cm Baking Tray

MasterClass Contoro 9cm (3.5") Paring Knife

Butternut Squash Canapés


Butternut squash

Pumpernickel bread

Goat cheese

Butter (for cooking only)



Cut a large butternut squash horizontally below the neck. Cut squash into 1/8-inch-thick slices. Use leaf-shaped cookie cutters to cut out. Cook squash leaves in butter over heat until brown. sprinkle with salt. Toast small squares of pumpernickel. Top each with a small dollop of goat cheese and cover with cut out leaves.

Products Used

Artesà Appetiser Slate 3 Tier Serving Stand

MasterClass Deluxe Ceramic Utility Knife

KitchenCraft 7 Leaf Shaped Cutters With Metal Storage Tin

MasterClass Ceramic Non-Stick Eco 28cm Fry Pan

Chicken Satay


Marinade 1 crushed garlic clove

1 ½ tbsp lemon juice

1 tbsp soy sauce

1 tbsp runny honey

1 tsp peanut butter

4 chopped chicken breasts


1 tbsp vegetable oil

½ Chopped onion

½ tsp crushed dried chillies

100g peanut butter

75m coconut milk 75ml water

1 tsp soft brown sugar


Mix together all the ingredients for the marinade in a bowl. Cover chicken with cling film and carefully bash it with a rolling pin. Cut each breast lengthways into 4 or 5 strips. Marinate the chicken for 30 minutes. Soak the skewers in cold water for 20 minutes - this stops them from burning or charring when cooking. To make the peanut sauce Heat the vegetable oil in a pan and sauté the onion and chillies for 4 minutes. Add the rest of the ingredients and bring to the boil, stirring, then cook until thickened. Pre-heat the grill. Thread the chicken strips onto the skewers and grill for about 4 minutes each side.

Products Used

Colourworks Medium Orange Melamine Two Tone Mixing Bowl

KitchenCraft 30cm Bamboo Skewers

MasterClass Ceramic Non-Stick Eco 24cm Fry Pan

MasterClass Quarry Marble Rolling Pin and Stand

Mini Tomato Tarts


1/2 a package of refrigerated piecrusts

1 can chopped tomatoes

1 tablespoon of chopped basil

230g mayonnaise

65g grated Parmesan cheese

30g shredded Cheddar cheese

30g shredded mozzarella cheese

Fresh basil leaves to garnish


Preheat oven to 220°c. Unroll piecrust on a floured surface, cut into 24 circles using a round cookie cutter. Press circles into the bottom of an ungreased muffin pan. Prick bottom of dough once with a fork. Bake 5 minutes. Cool in the pan on a wire rack. Reduce oven temperature to 170°c. Drain tomatoes. Combine tomatoes and chopped basil in a small bowl, season with desired amount of salt and pepper. Stir together mayonnaise, Parmesan cheese, cheddar cheese and mozzarella cheese in a medium bowl. Divide tomato mixture among pastry shells, and top with mixture. Bake for 20 minutes. Cool and serve.

Products Used

KitchenCraft 7.5cm Round Metal Cookie Cutter

KitchenCraft Non-Stick Mini Twenty Four Hole Baking / Tart Pan

KitchenCraft Chrome Plated Oblong Cake Cooling Tray

Natural Elements Small Ceramic Bowl

Natural Elements Medium Ceramic Bowl

Colourworks Silicone Mixing Spoon

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