Oysters with angostura bitters and pomegranate
8 fresh oysters
1 tsp angostura bitters
½ shallot, very finely chopped
1 tbsp sherry vinegar
1 tsp pomegranate molasses
2 tbsp freshly squeezed orange juice
Stuffed Jerusalem artichokes with truffle
Ingredients for 8-12 canapés
350g whole Jerusalem artichokes
30g Comté cheese, finely grated
Small bunch of chives, chopped
2 spring onions, finely chopped
Zest of ½ a lemon
1 tbsp creme fraiche
Salt and pepper
1 truffle, thinly sliced (optional)
Truffle oil, for drizzling
300ml vegetable oil, for deep-frying
Pork, sage and chestnut croquettes
Ingredients for 22 canapés
2 rashers of smoked bacon, finely chopped
1 shallot, finely chopped
3 garlic cloves, minced
1 tsp ground fennel seeds
1 tsp dried chilli
2 sprigs of sage leaves, finely chopped
Butter, for frying
100g panko breadcrumbs
1 tbsp creme fraiche
1 tbsp grated parmesan
½ lemon, zest and juice
1 tbsp mustard
1 tbsp roughly chopped pine nuts
200g minced pork
2 tbsp smoked paprika
60g cooked chestnuts, chopped
1 tbsp chopped parsley
Method for oysters with angostura bitters and pomegranate
1. To make the dressing mix all the ingredients together in a bowl.
2. Shuck the oysters, serve with the dressing and a wedge of lemon.
Method for stuffed Jerusalem artichokes with truffle
1. Preheat the oven to 200C/ gas 6. Put the artichokes on a tray and roast in the oven for 25-30 min, or until soft. Remove from the oven and leave to cool.
2. Cut the artichokes in half, scoop out the flesh and place in a bowl. Set the skins aside.
3. Pour the oil into a deep pan and place over a high heat (or preheat a deep-fryer to 160C). To test the oil, place the handle of a wooden spoon into the pan; if small bubbles start to form around the handle then the oil is ready. Carefully place the skins in the pan and deep-fry until golden and crisp. Scoop out with a slotted spoon and set aside on kitchen paper to dry.
4. Mix the cheese, chives, spring onions, lemon zest and creme fraiche with the flesh of the artichokes and season. Spoon the mixture into the fried skins and drizzle with truffle oil. Place a slice of truffle (if using) on each half to serve.
Method for pork, sage and chestnut croquettes
1. Fry the bacon in the oil until it starts to colour and crisp. Then add the shallots, garlic, fennel seeds, chilli and sage with a tablespoon of butter and allow to sweat down for 5 min. Leave to cool slightly.
2. Add one egg and 2 tablespoons of panko breadcrumbs to a bowl and season well. Add the cooled bacon mixture and stir in the remaining ingredients, except the second egg and breadcrumbs.
3. Roll into 22 balls, using 1 tablespoon of mixture per ball.
4. Whisk the remaining egg into one bowl and place the rest of the breadcrumbs into another bowl. Dip each ball into the egg and then into the breadcrumbs.
5. Shallow or deep-fry the balls in a pan using a light oil (ground nut oil or sunflower oil) until golden and crispy. Serve hot.