Mark Greenaway Recipe: Venison Carpaccio, Bread Tuile, Juniper Crème Fraîche

Venison Carpaccio, Bread Tuile, Juniper Cr�me Fra�che. Picture: Alix McIntosh
Venison Carpaccio, Bread Tuile, Juniper Cr�me Fra�che. Picture: Alix McIntosh
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I really can’t believe that a year has passed since I began sharing my weekly recipes!

I really can’t believe that a year has passed since I began sharing my weekly recipes!

Peanut Caramel Cheesecake Lollipops. Picture: Alix McIntosh

Peanut Caramel Cheesecake Lollipops. Picture: Alix McIntosh

I’ve had such an amazing response to my column so far. It is really rewarding to see pictures and tweets from those of you who have tried my recipes at home. Please feel free to tweet me with any kitchen questions or quandaries 
@markgreenaway.

As this marks the one year anniversary of my column, I am in the mood for celebrating. So what better way to celebrate than hosting a party with some lovely homemade canapés that will wow your guests.

Recently I teamed up with celebrated Edinburgh catering company Appetite Direct to allow me to offer my canapés far and wide across the country. I have been working hard with the dedicated team there to develop my signature collection of canapés. These launch at an exclusive event at the restaurant on Monday and will be available to order through Appetite Direct next week.

So today I am sharing a sneak preview of some of the canapés along with the recipes for you to try at home. These recipes are perfect for any celebration. All of the elements can be prepared in advance with minimal plating up just before your guests arrive, leaving plenty of time to celebrate.

Tomato Tartare, Pickled Shallots, Crispy Rice. Picture: Alix McIntosh

Tomato Tartare, Pickled Shallots, Crispy Rice. Picture: Alix McIntosh

Venison Carpaccio, Bread Tuile, Juniper Crème Fraîche

Ingredients

Serves 4 (two per person)

For the venison:

140g venison loin

Salt

For the bread tuiles:

4 slices of white bread, crusts removed

1 egg white, beaten

For the juniper cream:

100ml double cream

40g crème fraîche

12 toasted and crushed juniper berries

1 tsp wholegrain 
mustard

Generous pinch salt

Method

For the venison:

Season the venison with a generous amount of salt.

In a smoking hot pan sear the venison loin on all sides.

Whilst the venison is still hot, wrap well in cling film and chill for 2 hours.

Slice the venison as thinly as you can and lay the slices on greaseproof paper with a gap between each slice and lay another piece of greaseproof paper on top With a rolling pin, roll the greaseproof paper so the venison trapped between the sheets gets nice and thin.

Freeze for 1 hour.

For the bread tuiles:

In a pasta machine pass the bread through each size setting twice until you reach the last setting.

Cut each slice of bread into 2 rectangles.

Wrap the bread around a metal pipe lined with greaseproof paper (we buy our pipes from B&Q) sealing the edge with beaten egg white.

Deep fry at 160C in oil until golden and crispy.

Slide the bread off the pipe and allow to cool.

For the juniper cream:

Whisk all of the ingredients together till the mixture holds soft peaks. Pour into a piping bag and store in the fridge till ready to use.

To assemble:

Pipe the juniper cream into the tubes and wrap a slice of venison around each tube.

Tomato Tartare, Pickled Shallots, Crispy Rice

Ingredients

Serves 4 (two canapés per person)

For the tomato tartare:

4 plum tomatoes, skin and seeds removed

A drizzle of olive oil

2 tbsp capers

2 tbsp parsley,

chopped

4 gherkins, diced

1 large shallot, diced

Half a lemon, juiced

A dash of Worcestershire sauce

Quarter of a tsp of mustard (whichever type of mustard you prefer)

A splash of tabasco

For the pickled shallots:

1 shallot

100ml cider vinegar

100g caster sugar

For the crispy rice:

50g pudding rice

200ml water

Method

For the tomato tartare:

Dice the tomatoes as finely as you can and drizzle with olive oil.

Add the capers, the diced gherkins, the shallot and the lemon juice.

Add some of the chopped parsley, reserving some for garnish.

Mix through the Worcestershire sauce, mustard and tabasco.

Leave this to rest out of the fridge for a good hour before serving.

For the crispy rice:

Boil the rice in the water for 1 hour.

Blend in a high speed blender with the liquid.

Spread onto a silicon mat or lined baking tray till 3mm thick.

Dry in oven at 80C for 4 hours.

Break into random shards.

Deep fry the shards till golden brown at 180C.

For the pickled shallots:

Thinly slice the shallot into rings.

Soak in the vinegar and sugar for 1 hour

To serve:

Assemble the tomato tartare, shallots and reserved parsley on the crispy rice crackers.

Peanut Caramel Cheesecake Lollipops

Ingredients

Makes approximately 50 lollipops

For the peanut base:

150g condensed milk

80g smooth peanut

butter

70g golden syrup

60g butter

For the lollipops:

200g of the peanut base

200ml double cream

200g cream cheese

For the shortbread:

150g flour

100g butter

50g caster sugar

120g dark chocolate

Method

For the peanut base:

Melt all of the

ingredients together and bring to the boil while whisking.

Once incorporated, remove from the heat.

For the lollipops:

Whip the cream.

Using a whisk, mix the cream cheese with 200g of the peanut base till broken down. Fold this into the cream.

Place in a piping bag and chill for 2 hours.

Pipe the mixture into hemispherical moulds and freeze.

Repeat until all of mixture is used up.

Push together the hemispheres to make spheres and place back in the freezer.

Once frozen together, remove the spheres from freezer and insert lollipop sticks.

Place back in the freezer.

For the liquid shortbread:

Mix the butter, sugar and flour together and roll the mixture into logs.

Cling film the logs and chill for 2 hours.

Preheat the oven to 180C. Take the logs out of fridge, remove the cling film and slice.

Bake the slices on a lined baking tray until they are a deep brown colour.

Place the shortbread in a blender with the chocolate.

Blend to smooth paste and keep warm.

To assemble:

Holding the lollipop stick, dip each lollipop into the liquid shortbread.

Place on greaseproof paper and place back in the freezer till ready to serve.