david buzanko

Mixed Bagel Canapes

Serving Size : 40

4 bagels
Salt -- and
Freshly ground black pepper
For the seared beef Carpaccio with dolcelatte
150 grams Fillet Steak
Olive oil -- for frying
100 Grams Dolcelatte -- (3-1/2 oz) crumbled
3 Tbsp onion marmalade
1 Tbsp fresh flat-leaf parsley -- chopped
For the char grilled chicken with chutney
7 chicken fillets -- mini
2 Tbsp olive oil
3 Tbsp fruit chutney -- (such as apricot or apple)

To make the bagel chips, pre-heat the oven to 200 C/400 F/gas 6 Cut each
bagel into 10 rounds and arrange on baking sheets Bake for four-five
minutes
until crisp but just barely golden. Leave until completely cool These can
be
made up to two days in advance and stored in an airtight container at room
temperature. Use as required

To make the seared beef Carpaccio with dolcelatte, heat a small,
heavy-based
frying pan. Season the steak with pepper Add a thin film of oil to the pan
and fry the steak for one-two minutes on each side until nicety seared but
still very rare in the middle. Transfer the steak to a carving board,
season
with salt and leave to cool completely, then carve into thin slices and
arrange on half of the bagel chips. Add a little dolcelatte to each one
and
top with half a teaspoon of the onion marmalade. Finish each one with a
sprinkling of parsley and arrange on serving plates or party trays.

To make the char grilled chicken with chutney, heat a heavy-based griddle
pan until smoking hot. Place the mini chicken fillets in a bowl and add
the
oil Season generously and add to the griddle pan. Reduce the heat and cook
the chicken for two-three minutes, turning once until cooked through and
lightly charred. Transfer the chicken to a plate and leave to cool, then
cut
each one into three even-sized pieces - you'll need 2O in total. Arrange
one
piece of chicken on the remaining bagel chips and top each one with half a
teaspoon of the chutney Arrange on the serving plates with the other
canapes
to serve.

Makes 40

Source:"fresh mag"
S(mc formatted by):"chef Dave"
Copyright: "Jan 2006"
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Per Serving (excluding unknown items): 30 Calories; 1g Fat (24.4% calories
from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol
48mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fat.

Suggested Wine: Brown Brothers Brut


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