About Time: You Made Christmas Canapés with Nielsen-MasseyBy Angelica Malin
Think vanilla is only for sweet things? Think again. Nielsen-Massey, the world’s best vanilla extract, is perfect for savoury canapés too. Here’s some Christmas canapé ideas to get you in the festive spirit:
Nielsen-Massey’s Pure Cacao and Vanilla Fillet of Beef on Brioche by Eric Lanlard
The combination of the sweet and smoky Nielsen-Massey Vanilla Bean Paste added to the pure raw cacao bean gives this quick pan-fried fillet of beef delicious rich flavours. The toasted buttery brioche soaked with the juices from the meat is the purely indulgent base for this canapé with a touch of freshness from the micro herbs….
200g fillet of beef
2 tbsp of cocao cruet (raw roasted cocoa bean)
2 tbsp Nielsen-Massey Vanilla Bean Paste
50g unsalted butter
2 pinches of salt
Freshly ground black pepper
6 slices of brioche
Micro watercress or pea shoot
Place the fillet of beef into a freezer bag and using a rolling pin, tenderise the fillet until it’s 1cm thick. Do not be too rough as you will shred the meat.
Remove the meat from the bag, place it on a chopping board and rub both sides of the steak with the cocao cruet and the Nielsen-Massey Vanilla Bean Paste. Place back in the bag, zip it and place it in the fridge – marinate overnight or for a few hours.
Pre-heat the oven to 180°C.
Trim each slice of brioche and cut into quarters.
Place on a baking tray and drizzle the slices with olive oil.
Place in the preheated oven for 10 minutes or until toasted and golden in colour.
Heat up a large frying pan with the butter (non-stick pans work better). When piping hot and the butter has turned into a buerre noisette, place the marinated steak into the pan and cook for 5-6 minutes on each side. Ideally you want the meat to be pink on the inside.
Leave the meat to rest on a clean chopping board for 5 minutes and then slice it finely to fit on top of the toasted brioche. Place a few strands of micro watercress or pea shoots on the top and serve immediately.
Nielsen-Massey’s Vanilla Infused Salmon Fillets by Eric Lanlard
300g Salmon fillets
2 tsp Rock salt
2 tsp Light muscovado sugar
2 tsp Nielsen-Massey Vanilla Bean Paste
1 tbsp Mini capers, chopped
1 tbsp Fresh chopped dill
Drizzle of olive oil
Freshly ground pepper
Wholemeal toasted bread, to serve
Rub the vanilla bean paste all over the salmon fillets. Place them into a deep dish and pour over the vodka, cover with cling film and place in the fridge to marinade for a minimum of 4 hours.
Meanwhile, using a pestle and mortar, ground the salt with the muscovado sugar.
After four hours, drain the marinade from the bowl and rub the salty mixture into the flesh of the salmon. Cover and place in the fridge for 24 hours.
The salt will have extracted the liquid from the fish. Rinse the marinated salmon under running water and using a sharp knife slice the filet into thin slices.
Place them on pre toasted bread. Sprinkle over a few capers, pepper and some fresh dill. Just before serving, squeeze the lemon over these little tasty canapé treats.