An altogether Scottish Christmas Canape

At Christmas there’s nothing better than a few canapes and a glass of fizz with your friends and/or family is there? Why not try this canape? It’s our favourite this year. It’s easy to make and showcases some of the produce from local and passionate Scottish producers. It’s cooked on a Salt Block which we love, but if you don’t have one, you still have time to add it to your Santa list (or use a hot griddle/pan in the meantime).

Christmas Canapé:    Partridge with Chestnuts, Kale, Mushrooms & White Truffle Oil. Served on Seaweed Water Biscuits.

Makes 30

2 Partridge breasts (skin off)

20g Unsalted Scottish Butter

20g dried Black Trompette or Porcini mushrooms (rehydrated with 100ml boiling water and roughly chopped – keep back half of the soaking liquid)

100g Chestnut Mushrooms (cleaned and finely chopped)

2 cloves of Garlic (finely chopped)

80g Chestnuts (pre-cooked, cooled and finely chopped)

100ml Chicken Stock

50ml Scottish Single Cream

Brandy for flaming (capful)

Small handful of Flat Leaf parsley (finely chopped)

1 sprig fresh thyme

50g Kale (cooked and finely chopped)

Served on:  Stag Bakeries Stornoway Seaweed Water Biscuit (Cocktail)

Garnish:  1 Lemon (zest), 1 spring fresh thyme (leaves picked), Summer Harvest White Truffle Oil

Once the salt block is thoroughly heated place the Partridge on and cook for approximately 4 – 5 minutes on each side. (Partridge can be served pink. If you prefer it cooked all the way through be careful not to overcook it as it dries out and can get tough). Once cooked leave to rest before thinly slicing. Melt the butter in a saucepan. Add the Chestnut Mushrooms. Cook for 2 minutes. Add the Garlic and the Chestnuts, rehydrated Mushrooms, half the soaking liquid and the sprig of Thyme. Cook until dry and flame with Brandy. Add the Kale and hot Chicken Stock. Reduce until almost dry. Season with salt and pepper to taste. Reduce the heat and add the double cream. Gently warm through (reducing by two-thirds). Finish by adding the Parsley. Serve on a Seaweed Water Biscuit, topped with a thin slice of Partridge, garnished with a few Thyme leaves, Lemon zest and a light drizzle of Summer Harvest White Truffle Oil.

This also works well with Grouse if you fancy an alternative.

Fancy trying Salt Block Cooking? We offer an introductory session as part of our ‘Food Smoking at Home’ 1-day workshop.

Salt Blocks (and a range of very interesting salts) are available to buy online at Salt House.

Award Winning Producers. And rightly so….

Edenmill sells Partridge and other game in season as well as Aberdeen Angus Beef, Venison, Pork, Lamb, Poultry and home smoked products. Buy direct from their farm shop in Blanefield or at the Farmers’ Market in Glasgow.

Summer Harvest (Rapeseed, White Truffle and Oak Smoked Oils & Dressings) are all available to buy in various outlets across Scotland or at the Edinburgh Farmers’ Market (3rd Saturday of the month). They also sell their amazing products online. 

The Stag Bakeries sweet and savoury biscuit range is available to buy in various outlets across Scotland. Visit their website for details.

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