Festive Pheasant Christmas canapés

Festive Pheasant Christmas canapés
  • Time 25 min minutes
  • Serves 4 or more
  • Easy
        • 200g of Barbers 1833
        • 350ml milk
        • 200ml water
        • 3 large Eggs
        • 150g plain flour
        • 1 tsp of salt
        • 3 tbsp of chopped spring onions
        • Garnish chopped fresh parsley
        • Butter for greasing
        • 50g of Butter
        • 3 Pheasant breasts cubed
        • 2 Tbsp of fresh cranberries
        • 50g Plain flour
        • 500ml of Milk
        • Salt and Pepper
        • 3 tsp of sugar
        • Glug of brandy
  1. Preheat oven to 425°F (220°C).
  2. In a blender, place milk, eggs, flour, and salt; process just until smooth. Let rest for 10 minutes in the fridge
  3. In a small bowl, mix together 100g of the grated cheese .
  4. Next lightly grease the muffin tray
  5. Place a 12-cup mini muffin pan in oven for 5 minutes to preheat. Remove from oven, and. Remove from oven. Working quickly, spoon batter into muffin cups, dividing evenly among each. Top each with 1 tablespoon (about 4 grams) cheese mixture.
  6. Bake until puffed and golden brown, 15 to 18 minutes. Garnish with chopped parsley, if desired. Serve immediately.
  7. Gently bring 500ml whole milk to the boil in a small saucepan

  8. Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins. Add the milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, add 100g of Barber’s 1833 Cheddar that has been grated, stirring continuously, until the sauce has thickened. Season to taste.
  9. In a small frying pan add the finely chopped onions along with a knob of butter-cook until soft
  10. Now add the cubed pheasant (or your protein of choice) cook though. Now add the brandy, cranberries, sugar and cook for a further five minutes on a low heat.
  11. Next combine the white sauce and set aside.
  12. Now spoon a teaspoon of the sauce into the well of the Yorkshire puddings and return to the oven for 5 mins
  13. Now serve