These three tapas recipes will be a hit at your next party.
Black Pepper Crusted Tuna with Pickled Golden Beetroot and Horseradish Crème Fraiche
Ingredients:
1 (3 ounce) piece of fresh tuna
1 tbsp finely ground black pepper
6 Slices of cooked golden beets
1 tbsp Verjus
1 tbsp grated fresh horseradish
2 tbsp crème fraiche (can substitute sour cream)
3 tbsp fresh basil leaves
Method:
• Roll the tuna in the ground black pepper and sear in a hot pan over high heat for 30 seconds on each side.
• Warm the Verjus and pour over the sliced cooked beets.
• Mix the grated horseradish with the crème fraiche.
• Place the pickled beetroot in the tapas dish, top with the horseradish crème fraiche, then the basil leaves.
• Last slice the tuna into six even slices and top the basil leaves.
Makes 6 tapas
Maple Roasted Smoked Bacon with Apple, Toasted Walnuts and Blue Cheese
Ingredients:
6 (1 ounce) cubes of double smoked bacon
2 tsp grape seed oil
1 cup apple cider
1 tbsp pure maple syrup
1/2 apple
3 tbsp crumbled blue cheese
3 tsp toasted walnuts
Method:
• Using the grape seed oil in a fry pan over high heat, brown all the sides of the cubed smoked bacon.
• Then add the apple cider, maple syrup and place the pan in a 400 degree oven for 15 to 20 minutes, until tender.
• Place the bacon on a tapas dish.
• Julienne the apple and mix with the blue cheese and walnuts.
• Garnish the bacon with the salad and serve.
Makes 6 tapas
Chilled Cucumber and Mint Shooter
Ingredients:
2 whole English cucumber (peeled and seeded)
1/2 cup of plain yogurt
1 tbsp of pure honey
3 tsp salmon roe (for garnish)
6 mint leaves (for garnish)
6 edible flowers (for garnish)
drizzle of honey (for garnish)
2 tsp yogurt (for garnish)
Method:
• In a blender puree the cucumber, yogurt and honey. Season with salt, white pepper and chilled.
• Once cold stir as it could settle and pour into 6 small shooters.
• Top with a bit of yogurt, salmon roe, a mint leaf, edible flowers and drizzle with pure honey.
Makes 6 tapas
Courtesy Jason Parsons www.peller.com/niagara/