Canapes Archives - Urban Merchants

Asian Pork Meatballs

1 kg good quality pork mince	Add to cart
Yuzu ponzu sauce for dipping	Sold Out
Duck fat for frying	Add to cart
1 whole egg to bind
2 tbsp white flour
Small bunch of mint, finely chopped and some for decoration
Small bunch of coriander, finely chopped and some for decoration
2 cm fresh ginger, grated
2 garlic cloves, grated
2 red chillies, one finely chopped and the second for decoration
1 lemon or lime, halved for squeezing

To make these Asian Pork Meatballs, first mix all the ingredients together in a large mixing bowl: minced pork, egg, mint, coriander, ginger, garlic and chilli
With wet hands start rolling the mixture into golf ball sized meatballs and place them on a gently floured flat tray
Using some of the leftover flour, sprinkle over the meatballs and shake the tray a little to make sure none of them are sticking
Chill the meatballs in the fridge for half an hour
Heat the duck fat to medium to high heat in a large frying pan. Ensure you have plenty of space between the meatballs or fry them in batches
Set your Asian Pork Meatballs aside to rest for 5 minutes then serve them with yuzu ponzu sauce on the side for dipping.
They are the perfect welcome for your guests with bubbles on arrival or with a slightly chilled pinot noir as a starter

Lobe of foie gras	Add to cart
Unagi no tare sauce	Sold Out
Small bunch of spring onions, sliced finely on an angle
Freshly ground pepper and sea salt to season

To make these Asian Foie Gras Canapés, first cut the foie gras roughly into 2 cm cubes
Heat a non-stick pan to a medium to high heat and gently fry the foie gras cubes on each side for about 15 seconds or until golden. You will not need to use any oil or butter
Season with salt and pepper. Drizzle some unagi no tare sauce over each cube and finally top each canapé with a sprinkling of finely sliced spring onion
Serve these Asian Foie Gras Canapés immediately

Very easy and quick to prepare, 3 ingredients and 3 easy steps…and the best way to start a party!

30g Caviar of your choice	View Options
Blinnies (You can buy the ready-made ones, they are perfectly fine)
Sour Cream
Wild Garlic Flowers (optional)
Bollinger Special Cuvée, Brut, Champagne, France NV	Sold Out

When making Caviar Canapés, first warm the blinnies in a dry frying pan on low heat (no oil or butter).
Place the blinnies on a plate or serving board, add sour cream on top of the blinnes and a generous portion of caviar.
Garnish your Caviar Canapés with wild garlic flowers. These flowers are edible and are great for decoration, much better than chives, in my opinion.

The best way to start a party!