By Chef Liana Robberecht
Canape’s are essentially small appetizers you can eat in one or two bites with your fingers. They are pretty to look at, easy to eat and are a beautiful addition to any table. Chef Liana shares her recipe for Confit Leek and Shrimp Canape’s showcasing how simple flavours marry together into one spectacular dish.
Suggested wine pairings by Patricia Koyich:
This elegant canape has beautifully layered flavours that bode well to a wine that accentuates each one:
- If you are starting the evening and have yet to “cleanse” your palate, it seems “natural” to choose Champagne! Charles Heidsieck Brut Reserve. Classic in style, a golden hue, long-lasting bubbles, a nose of brioche, toasted nuts. The palate of this wine is sure to “dance” with the delicate flavours of each exceptional bite.
- One of the most underrated food wines of Italy, Gavi is made from the Cortese grape produced in northern Italy (mostly Piedmont). This particular wine from the house of Fontanafredda has an intensely fresh nose, is elegant on the palate and is excellent as an aperitif. An exceptional food wine is speaking in particular to the braised leeks, light citrus, anise and shrimp in this lovely recipe!
- A more “traditional” palate might enjoy the elegant, yet fleshy bouquet of a Chablis from William Fevre. With a fresh, supple palate, this wine, made from 100% chardonnay, that has gone through natural malolactic fermentation and rested in small stainless-steel vats. The minerality, lightly floral nose and citrus flavours are sure to dance with the ingredients in the ingredients here!
Confit Leek and Shrimp Canapé
Step (1) Confit Leeks
- 3 leeks stalk ends and up greens removed
- 1 bulb fennel cut into quarters and trimmed
- 1 red pepper sliced
- 1 lemon sliced
- 1 orange sliced
- 4 bay leaves
- 4 star anise whole pieces
- 3-5 juniper berries if you have in pantry, (can be purchased at Cookbook Cooks Co. in Calgary)
- 2 cloves garlic
- 1/4 white onion chopped
- pinch salt and pepper
- dash lemon juice
- dash white wine
- canola oil to cover leeks substitute vegetable or olive oil
Step (2) Shrimp
- 24 shrimp deveined, tail removed and dried with paper towel 21/25 count
- olive oil
- 1/2 tsp roasted garlic
- dash white wine
- dash tabasco sauce
- lemon zest
- 1 tbsp parsley, chopped
- salt and pepper
- Focaccia, or any favourite sturdy bread Sliced thin and cut to bite size. Saute focaccia in hot pan or on grill directly barbecue,
For the Leeks
- Preheat oven to 300F.
- Add leeks through white onion to a baking dish or oven proof pan and cover with oil. Roast for 1.5 hours or until leeks and fennel are soft.
- Remove pan from oven and place leeks, fennel, onion and red pepper in a blender. Puree adding a small amount of oil left in baking dish.
- Add the confit garlic from baking dish to blender plus salt, pepper, a dash of lemon juice, dash of white wine and mix. This is your confit puree. Set aside.
- Save peppers and cut into smaller pieces from confit mixture for garnish.
For the Shrimp
- In heated non stick pan add small amount of olive oil and roasted garlic. Stir.
- Add shrimp and cook for 2 minutes.
- Add white wine, tabasco sauce and lemon zest.
- Remove from heat and toss in chopped parsley. Season with salt and pepper. Set aside
- Slice thin into bite size pieces.
- Grill on barbecue or in saute pan to lightly toast.
- Spoon confit puree on to the grilled bread.
- Place shrimp on top.
- Garnish with lemon segments, roasted red pepper pieces left from confit mixture or optional fresh herbs.
Leftover oil from the confit mixture can be strained and saved for salad dressings, roasted vegetables or any other cooking methods you use oil in.
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