RTE Today Show for M&S 2016 – Christmas Canapés


Mini Coconut & Mango Eton Mess – makes 6-8

1 x 35g pack M&S super mini coconut meringues

1 x 425g tin M&S mango slices, drained

150ml double cream

1 tablespoon icing sugar

1 teaspoon vanilla extract

zest 1 lime

Small glasses to serve.

  1. Put the meringues into a small freeze
    r bag. With a rolling pin bash the bag to break up the meringues slightly.
  2. Puree the mangos in a food processor.
  3. Whip the cream, icing sugar and vanilla extract to soft peaks.
  4. Put some cream into the bottom of a small glass. Top with some mango puree and then some broken meringue. Repeat in layers finishing with the whipped cream.
  5. Grate some lime zest over the top and chill until ready to serve.

eton-mess

 

 

 

 

 

 

 

 

M&S Mini Lemon Meringues – makes 9

1 x 35g pack M&S super mini lemon meringues

100g double cream

2 tablespoons M&S Sicilian Lemon Curd

Required: M&S piping bags & nozzles

  1. Whip the cream to stiff peaks. Mix through the lemon curd. Put into a piping bag fitted with a star nozzle.
  2. Pipe the cream onto the flat end of one meringue and sandwich another meringue on top. Repeat with the remaining meringues.
  3. Arrange on your serving platter and place in the fridge for up to 30 minutes before serving.

lemon-meringues-1

 

 

 

 

 

 

M&S Charcoal Biscuits with Honey Roast Salmon Flakes – makes 28

160g box of M&S Charcoal Biscuits

140g M&S honey roast salmon flakes

50g Crème Fraiche

Zest 1 lemon

Freshly ground black pepper

Fresh dill to garnish

 

  1. Mix the salmon with the crème fraiche, lemon zest & freshly ground black pepper.
  2. Place a spoonful on top of each cracker and garnish with a sprig of dill.

 

M&S Charcoal Biscuits with Honey Roast Salmon Flakes – makes 28

160g box of M&S Charcoal Biscuits

140g M&S honey roast salmon flakes

50g Crème Fraiche

Zest 1 lemon

Freshly ground black pepper

Fresh dill to garnish

  1. Mix the salmon with the crème fraiche, lemon zest & freshly ground black pepper.
  2. Place a spoonful on top of each cracker and garnish with a sprig of dill.

salmon-charcoal

 

 

 

 

 

 

 

Bruschettine with Garlic & Truffle Mushrooms – makes 16

 1 x 125g box of M&S Bruschettine

50g butter

300g Chestnut Mushrooms, thinly sliced

4 cloves garlic, crushed

3 teaspoons truffle oil

Freshly ground black pepper

1 x 250g tub of M&S Ricotta cheese

Freshly chopped parsley & parmesan shavings to serve

  1. Melt the butter in a large frying pan. Once melted add the mushrooms and cook for 3-4 minutes. Then add the garlic, truffle oil and black pepper and cook for a further minute.
  2. Arrange the bruschettine on a serving platter.
  3. Top with some ricotta.
  4. Then place a spoonful of mushrooms on each one.
  5. Finally garnish with some freshly chopped parsley & parmesan shavings.

 

 Bruschettine with Blue Cheese & Figs – makes 16

1 x 125g box of M&S Bruschettine

1 x 125g M&S Cashel Blue

M&S fresh figs, cut in slices

M&S Pure Canadian maple syrup

M&S Caramelised pecans

  1. Arrange the bruschettine on a serving platter.
  2. Top each with two thin slices of blue cheese.
  3. Place a few slices of figs on top.
  4. Drizzle with the maple syrup.
  5. Roughly chop the pecans and scatter over the top.

bruschetta

 

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