March 25, 2015 by Smock Alley
This weeks offering is again a more modern affair, as we present a selection of our canapes. However there are references to the past with recipes for quiches dating from 16th Century and Rarebit from the 18th Century.
We’re calling our cheese on toast delight an Irish Rarebit and it’s based on a recipe from the unoffical King of Baking, His Majesty Paul Hollywood. (Him of Telly!)
We use wonderful ‘Penny Loaves’ from County Tipperary for bready canapes, made in a family bakery. Essentially tiny loaves. Love them.
Slice soda bread into thin slices and toast in an oven. For the topping mix a tablespoon of creme fraiche, 2 tablespoons of breadcrumbs, 1 tablespoon of mustard ( we use wholegrain) 2 tablespoons of grated cheese, either cheddar or smoked cheese, a tablespoon of chives, 50ml of stout, and an egg yolk.
Simply spread the mixture on the toasted bread and pop under a grill or back in the oven until golden and bubbly.
You can also make on regular soda bread, serve it with a salad for a light but comforting supper.
These are a doddle to make, use either shop bought shortcrust pastry or make your own. Making your own requires 125g plain flour, pinch of salt, 55g cubed butter, 2-3 tbsp cold water. Crumb the butter through the flour, adding your salt. When like breadcrumbs, add the water, enough to bind it. Roll into a ball and chill.
Roll out your shortcrust, and using a cup cut rounds, and gently push the pastry disks into a muffin tin. Fill with whatever your heart or stomach desires, we use goats cheese and red onion jam, sun-blushed tomatoes, pancetta and smoked Gubbeen, or assorted grilled vegetables. Pour over a mixture of 100ml cream and 2 whole eggs which have been well beaten and pop in an oven for 15-20 mins. Simple and de-lish.