Amuse Bouche Bacon Lettuce And Grape Canapes Recipes

AMUSE BOUCHE BACON LETTUCE AND GRAPE CANAPES

Steps:

• Lightly toast the bread and cut into one-inch squares (about 4 squares per slice). Spread a 1/4 teaspoon of mayonnaise in the middle of each piece. Fold the romaine leaves in half lengthwise.
• Cut romaine into one-inch squares along the spine, so that each square includes the spine of the leaf on one edge. Prepare 24 one-inch lettuce squares.
• Cook the bacon until tender but not crisp. Cut each cooked slice into 3 one-inch squares, to end up with 24 squares of bacon.
• To assemble:.
• On each decorative bamboo toothpick, skewer one red grape, one square of bacon, a fold of lettuce and a square of toast.
• Place skewers on serving plate or platter and serve.

QUICK BRAISED LETTUCE, PEAS & BACON

Steps:

• Heat a small piece of the butter in a frying pan and fry the bacon until golden, then add the peas and chicken stock, simmer and reduce the stock by half. Stir through the lettuce and remaining butter, and simmer for a minute until the lettuce has just wilted and the butter is incorporated into the stock. Season to taste, then serve.

STEAK LETTUCE CUPS

Steps:

• Take the steak out of the fridge 30 mins ahead of frying it. Mix the chimichurri ingredients with 1 tbsp water, season and set aside. Mix the ingredients for the chilli & lime sauce and set aside. Separate the Baby Gem lettuces so you have 20 leaves ('cups').
• Heat a non-stick frying pan over a medium-high heat. Coat the steak in the oil, season, then fry for 2-3 mins on each side. Set aside for 10 mins, then cut into 20 slices. Place a steak strip on each cup. To serve, top half with the chimichurri and half with the chilli & lime sauce.