Prep time:
Cooking time: 25 minutes
Total time:
Serves: 8
For the basket:
40g Parma ham (approx. 2 slices)
For the labneh:
100g Greek natural yoghurt
1tsp sea salt
For the Jerusalem artichoke crisp:
1 small Jerusalem artichoke
a little rapeseed oil (for brushing)
For the herb oil (optional):
1 bunch soft herbs (e.g. basil, parsley, coriander)
100ml rapeseed oil
A complex canapé with multiple elements, but the wow factor lies in the surprisingly simple-to-make basket.
Make the labneh: Prepare the herb oil (optional): Make the Parma ham baskets: Make the Jerusalem artichoke crisp: Peel and finely slice the artichoke.Brush with oil and bake slowly at 80°C overnight, or use a dehydrator To assemble: Simpler variations: Seasonal twist: No dehydrator? We were delighted to visit Nicci and Sophie at Home Gurr’own to shoot this issue’s festive canapé recipes – their signature inventive take on a traditional small bite – a brilliant example of their flair for creativity which has made them so in demand as wedding and event caterers.
Mix yoghurt with salt. Spoon into muslin cloth, place in a sieve over a bowl. Refrigerate overnight to strain. For firmer labneh, tie the muslin and suspend over a bowl.
Chop herbs and add to oil in a jar. Leave overnight to infuse. The longer it sits, the more vibrant and flavourful it becomes.
Preheat oven to 165°C (fan). Cut each slice of Parma ham into 4 pieces. Lightly oil a 5cm square of foil and layer 2 pieces of ham on top. Press into a small ovenproof egg cup or mini Yorkshire pudding mould. Bake for 20-25 minutes until crisp. Cool and set aside.
Spoon a little labneh into each Parma ham basket. Drizzle with herb oil or grate fresh truffle over the top. Garnish with a Jerusalem artichoke crisp or a fresh herb leaf.
Quick version: Parma ham basket + labneh + truffle shavings.
Use herb oil and a fresh leaf garnish.
Use a vegetable peeler to make thin artichoke ribbons and fry until crisp.
Using organic principles, the team at Home Gurr’own grow many of the vegetables, herbs and edible flowers used to create their wedding and event menus. They also rear animals which are free to roam their idyllic smallholding – think Gloucester Old Spot pigs, Southdown sheep, chickens for eggs and bees for honey and mead. Any ingredients that they aren’t able to produce themselves, are sourced from the surrounding countryside to ensure the menus are always unique, fresh and local. To find out more see homegurrown.co.uk, call 07747 816541 or follow them on Instagram @homegurrown
- words: Nicci Gurr, Head Chef at Home Gurr'own
- pictures: David Merewether
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