Wild Mushroom Crispy Canapés - Great British Chefs

Wild mushroom and roast garlic tumbleweed

Canapé
medium
Makes 10 canapés
50 minutes, plus chilling time

PT50M

Looking just like little tumbleweeds, Nigel Haworth's deep-fried mushroom canapés make a perfect snack or elegant party nibble. If you can't find kataifi pastry for the coating, you can use shredded filo pastry instead.

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Ingredients

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Tumbleweeds

450g of mixed wild mushrooms, washed and chopped
200g of shallots, finely diced
80g of wild garlic, shredded, or chopped garlic chives
60g of cream cheese
1 bulb of garlic
flour, for dusting
2 eggs, beaten
kataifi pastry, 1 box
olive oil
salt
lemon juice

Sage dip

200g of mayonnaise
1 tsp chopped sage
2 tbsp of lemon juice
100g of crème fraîche
salt

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Deep-fryer

Preheat the oven to 160°C/gas mark 3

Coat the garlic bulb in a generous drizzle of oil and wrap it tightly in foil. Place the foil parcel on a baking tray and bake in the oven for 40 minutes, until the garlic has completely softened

1 bulb of garlic
olive oil

Remove from the oven and leave to cool a little before opening the bulb and removing each individual garlic clove from its skin. Pass the roasted garlic cloves through a fine sieve to form a paste

In a hot pan add a small amount of oil, add the shallots and mushrooms, cover tightly with cling film and sweat for 4–5 minutes until soft. Keep shaking the pan during this time

200g of shallots, finely diced
450g of mixed wild mushrooms, washed and chopped

Once cooked, remove from the heat and place the mushrooms in a colander. Drain for 5–10 minutes to remove any excess liquid

Place the mushrooms in a bowl and add the cream cheese, 50g of the roast garlic (reserving the rest for the dip) and shredded wild garlic. Season to taste with lemon juice and salt

60g of cream cheese
80g of wild garlic, shredded, or chopped garlic chives
lemon juice
salt

Form the mixture into 8g balls and dredge through flour and egg wash before wrapping in the katafi pastry. Leave to set in the fridge for 30 minutes before cooking

flour, for dusting
2 eggs, beaten
kataifi pastry, 1 box

Meanwhile, make the sage dip by mixing together the mayonnaise, chopped sage, lemon juice and crème fraîche with 10g of the reserved roasted garlic. Season to taste with salt and reserve in the fridge until ready to serve

100g of crème fraîche
200g of mayonnaise
1 tsp chopped sage
2 tbsp of lemon juice
salt

Preheat the deep-fryer to 180°C

Deep fry the balls for 2–3 minutes until golden brown and crispy. Drain any excess oil on kitchen towel, then serve with the sage dip on the side

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Nigel Haworth

At Northcote, Nigel Haworth has built a culinary empire which has not only showcased his own gastronomic brilliance but set the benchmark for fine dining restaurants across the land.