3, 2, 1… We haven’t brought forward the countdown to the end of the year, no. It’s the countdown for our Christmas canapé competition, because with today’s one, there are three left to complete the recipe book that will delight your guests this New Year’s Eve.
We owe today’s proposal to Rosalía, a cuisine and good food enthusiast, who on her blog Rossgastronómica says that she likes cooking and seeing happy faces at a table covered in her delicious dishes. She’s certainly made us more than happy with this recipe.
- One tin of White Tuna Belly fillets
- For the rice crackers:
- Rice – 100 g
- Sunflower oil for frying
- For the olive pâté:
- Anchovy stuffed olives – one jar
- Capers – one tsp
- Olive oil
- Piquillo pepper chutney
- Piquillo peppers – 8
- Juice from the tin of peppers
- Water – 50 ml
- Sugar – 2 tbsp
- Salt – a pinch
- Boil the rice in a saucepan with abundant water and salt. The idea is to overcook the rice, so leave it to boil for 30 minutes; it should never dry out.
- Once it has been cooking for half an hour, tip the rice into a colander and wash it under cold water to get rid of the starch. It should be loose and not compacted.
- Spread the grains of rice on a tray covered with a clean and dry cloth, and leave them there to get rid of the excess water.
- Prepare a tray, preferably non-stick; if you don’t have one, use oven paper.
- Make small mounds of rice with the aid of a spoon and make sure there is separation between them.
- Gently flatten the mounds of rice, using the back of a spoon previously dipped in water. Make them as round-shaped as possible.
- Now it’s time to dry the rice. Rosalía tells us that professionals use a dehydrator, but as she doesn’t have such equipment she uses the radiators in her home, which make for perfect dehydrators. Place the tray with the mounds of rice on a radiator and leave it there until the rice is completely dry. In her case, an afternoon is enough for it to dry.
- Once the rice crackers are dry, all that’s left to do is to heat some sunflower oil in a frying pan or small saucepan and fry the crackers in small batches (Rosalía warns us that in two seconds they start puffing). Place them on kitchen paper to remove the excess oil and store them in an airtight container until they are consumed.
- Crush and blend all the ingredients well.
- Put into a pastry bag.
Piquillo pepper chutney:
- Crush and blend all the ingredients.
- Reduce it over heat in a saucepan until the water evaporates.
- Leave to cool in a pastry bag.
Now we just have to assemble the canapé:
- Squirt two dots of the olive pâté on the rice cracker.
- Add a flake of White Tuna Belly.
- Decorate with three buttons of piquillo chutney.
A spectacular canapé, thanks Rosalía!