We made these punchy little canapés for Thursday night's fantastic launch at Kestin Hare in Stockbridge. Another leafy offering (very AT), but this time we used rare strips of beef coated in salsa verde, a fresh horseradish cream and radish garnish.
beef - chicory - basil - parsley - mint - capers - gherkins - spring onion - lemon - 100ml double cream - 100ml creme fraiche - fresh horseradish - radish
Firstly, make the salsa verde - put 3/4 of a packet of each of the herbs into a food processor (stalks and all) with 3 spring onions, and a good handful of both capers and cornichons. Squeeze in the juice of 1 lemon and a generous glug of olive oil. Whizz until the mixture is a relatively fine consistency (adding a drop of water to loosen it up if necessary).
Roughly chop the remaining herbs and a couple more gherkins and add to the salsa, season to taste.
Whip the cream until stiff and then combine with the creme fraiche. Finely grate a peeled, 3-inch length of horseradish in to the mixture (this can be more or less depending on how strong you want the flavour to be), and a spoonful of horseradish sauce as well for additional strength. Combine and leave to chill in the fridge.
Lightly oil and season the beef, frying on each side for a couple of minutes at a very high heat and then leave to rest (add the resting juices to the salsa for extra flavour).
Cut the beef in to thin slices and add to the salsa, make sure that the beef is completely covered as this mix will now act a delicious marinade.
To make the canapé, first place a slice of beef in to the chicory leaf, then a dollop of horseradish cream, and thin slithers of radish.