Long gone are the days of pineapple and cheese sticks or smoked salmon blinis, this winter, become the host with the most and learn how to whip up some quick and easy nibbles for the festive season. Billingsgate Seafood School and Champagne Lanson is running ‘Festive Canapés’ classes weekday evenings leading up to Christmas.
Guests will learn how to create simple canapés and finger foods that can be put out when enjoying a Christmas tipple or two. Not only will guests learn how to create a selection from scratch but also be taught tricks and cheats, so you can be ready with a little something as soon as the doorbell rings.
Treated to a glass of Champagne Lanson Black Label Brut upon arrival, top chefs will demonstrate how to prepare and serve a number of different dishes including Cuttlefish Croquettes, Grilled Queenie Scallops in the shell, Quails Eggs with Devilled Cheese, Caramelized Red Onion and Walnut Marmalade on Brioche and Home Smoked Sea Trout with Pickled Cucumber.
Guests will also be shown which Lanson Champagne goes with which canapé, to ensure that this Christmas you dazzle your friends and family with your hosting knowledge. Upon class finishing, each guest will be presented with their own Billingsgate Seafood School canapé recipe book, filled to the brim with even more tasty canapé recipes meaning you can serve a different selection at every party.
Billingsgate Seafood School is also sharing the secrets of catering en masse, along with hints and tips for cooking for larger parties at home, with recipes slightly altered for when time, experience and money is of the essence, the ‘cheats vs going the whole hog’. With seasonal twists added to the dishes, this Christmas everyone will be knocking on your door for food and drink.
With an distinguished heritage stretching back to 1760, the family run House of Lanson was the first champagne house to be issued with the Royal Warrant in 1900 by Queen Victoria. Lanson Black Label was created in 1937 and was given an English name in honour of the fact that England was the largest market for Lanson at the time. The distinctive style of Champagne Lanson makes it an excellent champagne for canapes as it has a fresh, zesty aperitif style thanks to the non malo-lactic method used and the longer ageing in the cellar compared to other Champagnes which helps the fruit flavours really come through.
One of the benefits of serving Lanson Black Label with canapes such as mackerel and salmon is that it cuts through the oiliness of the fish and also pairs well with richer flavours such as chicken liver pate. You’ll be in good company serving Lanson at your next party as it is the Official Champagne of the tournament at Wimbledon.
SLOAN! Magazine were invited to sample some of the delightful canapes at a special tasting and our favourites included Mackerel Ceviche on Samphire with Soy Dressing, Chicken Liver Pate on Brioche with Tracklements Caramelised Onions and the Pulled Pork on Apple Crisp with Apple Sauce and Crackling. Top cheats to save time include using a good quality chicken liver pate such as from Waitrose which is a useful tip when preparing sophisticated canapés like these can take up to 3 hours to prepare.
Classes will run on Thursday and Friday nights from 19th November to 11th December. £50 per person the lesson will start at 7.00pm and finish at 9pm. Guests will be taught a selection of fish, meat, vegetarian and dessert canapés on the day. For more information, please visit www.seafoodtraining.org