Festive Canapés with Rocket Pesto Mayonnaise

Festive canapes Rocket pesto mayonnaise

For our final Royal Recipe of 2014 we thought of sharing a simple canapé recipe with you. We imagine your home might be filled with friends and family at this time, all hungry and eager to try new things. This recipe could inspire you to create many canapé variations of your own, using your favourite toppings and different pesto sauces.

A special, basil-scented thank you must go to you, dear reader, for trying out our fresh ideas in each Royal Recipe, and sending your comments along to the palace via our website, Facebook page or Twitter chat over the past year.

We leave you with a festive quotation, seen on the window of the @Home stores a season or so ago.
It still rings true for us:

LOVE IS THE THING. ALL THE REST IS TINSEL.

It’s definitely time to celebrate, so Michael Olivier has chosen an unusual bubbly from Uitkyk to enjoy with your canapés.

You will need
Baguette thinly sliced into 20 – 30 pieces *
100g – 150g raw fillet of beef, thinly sliced **
3 tbsp Pesto Princess Rocket Pesto
½ cup of mayonnaise
30 wild rocket leaves
Parmesan shavings to garnish
Olive oil and lemon juice to dress the beef carpaccio

* Use an electric carving knife to make this quick and easy #samsays
** Wrap fillet in clingfilm and freeze. It’s easier to slice when frozen #samsays

How to
To make your very own carpaccio, freeze the fillet of beef before slicing paper-thin. Lay the slices on a plate to thaw. Season and drizzle with olive oil and lemon juice. To save time, you can purchase packs of ready-made beef carpaccio from a good delicatessen like Giovanni’s in Greenpoint.

Slice the baguette thinly into 20 – 30 slices. Day-old bread is much easier to work with.

Toast the bread slices under the grill on both sides until golden brown, or crisp up in the oven. The toast rounds can be prepared ahead of time, cooled and stored in an airtight container.

Mix ½ cup mayonnaise * with 3 tbsp rocket pesto. When you are just about to serve, spread each canapé with the mayonnaise mixture.

Place a wild rocket leaf over the mayonnaise and a piece of carpaccio (tailored to fit) over that.

Decorate with a shaving of parmesan and serve immediately for crisp results.

* a French style mayonnaise like Helmann’s will marry well with the pesto.

Makes a maximum of 30 canapés.

Michael Olivier’s Choice

Uitkyk Glass Memoires Chardonnay Pinot Noir MCC 2012

Uitkyk is known for its beautiful double-storied Georgian neoclassical homestead, a town house in the country. Estelle Lourens, the winemaker, makes a range of wines befitting this beautiful place on the slopes of the Simonsberg.
The Uitkyk Glass Memoires Chardonnay Pinot Noir MCC 2012 is one of them. Named for the messages scraped on the old window panes of the homestead with diamond rings.
A classic blend of Chardonnay 51% and Pinot Noir with a small percentage of the wine fermented in 300 litre French oak barrels for added complexity. Second fermentation in the bottle gives the lovely yeasty notes. Excellent as an aperitif, and is a perfect partner for food such as pre-dinner canapés.

It looks like: Pale golden straw with a rush of tiny bubbles to the surface.
It smells like: Soft citrus, lime and fresh baked almond brioche.
It tastes like: Rich, complex citrus, fresh apple and fresh baked bread. Crisp dry and the tiniest of bubbles. Long refreshing lime squirt aftertaste.

www.michaelolivier.co.za

Styling, photography & recipe – Sam Linsell
Art direction & design – Roxanne Spears of Good Design



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