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Christmas Canape Recipe Ideas

Dec 17, 2014

We don't need an excuse to crack open a bottle of fizz and enjoy a few nibbles so we were delighted when Tasting Scotland devised a rather delicious Christmas Canape recipe. What's even better is that it uses an array of award-winning Scottish products, including our own Stornoway Water Biscuits with Hebridean Seaweed, along with Partridge from Edenmill and Truffle Oil by Summer Harvest

This recipe is cooked on a Salt Block, but if you don’t have one, a hot griddle/pan will work! Here's the recipe:


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 (or griddle pan) 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. 

If you fancy trying Salt Block Cooking? pop over to the Tasting Scotland page as they offer ‘Food Smoking at Home’ 1-day workshops.