A trio of festive canapes ideal for serving up to guests or to be enjoyed as an indulgent snack.
White Pudding Arancini
2 tbsp olive oil
15g unsalted butter
1 onion, finely chopped
1 large garlic clove, crushed
350g risotto rice
150ml white wine
1.2l hot chicken or veg stock
150g parmesan, finely grated
1 lemon, finely zested
150g ball mozzarella, chopped into 18 small pieces
100g of The Farmer’s Son White Pudding
vegetable oil, for deep-frying
For the coating
150g plain flour
3 large eggs, lightly beaten
150g fine dried breadcrumbs
1. Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over low heat until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine.
2. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring until the rice is cooked through which should take 20-25 mins.
3. Crumble in the white pudding and return to the heat for a further 2 minutes.
4. Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
5. Scoop the cooled risotto into 18 equal portions – slightly larger than a golf ball in size.
6. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
7. Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
8. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel to absorb excess oil.
Easy Black Pudding and Smoked Salmon Canapes
1 Packet of miniature oatcakes
1 packet of smoked salmon
1 240g chub of The Farmer’s son Black Pudding, cut into discs
Chives for serving
1. Place the black pudding in a small amount of oil in a shallow frying pan on medium heat. Cook slices on each side for 2 minutes until cooked through.
2. Assemble: Spread oatcakes with crème fraiche then layer black pudding and smoked salmon and finish with chives.
3. Serve immediately.
Mini Haggis Stuffed Jacket Potatoes
500g bag new potato
240g The Farmer’s Son Haggis, cooked
1 tbsp olive oil
75ml half-fat soured cream
small bunch chives snipped
1. Heat oven to 190C/170C fan/gas 5.
2. Prick the potatoes with a fork, rub with the oil, then toss with sea salt. Arrange on a baking sheet and bake for 1 hr.
3. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add the cooked haggis and a teaspoon of soured cream to each, a little freshly ground black pepper and a sprinkling of chives. Serve straightaway.