Let’s face it, most of us will not be able to attend this year’s EE British Academy Film Awards ceremony on the 8th February at the Royal Opera House in London. But fret not, BAFTA 195 Piccadilly Head Chef Anton Manganaro has created five easy-to-follow recipes for the canapes that will be served on the night. These recipes offer everyone the chance to create their own BAFTA–style party at home and will be fit to impress the most discerning guests.
Anton began his culinary career at the Royal Garden Hotel with David Nichols, formerly of The Ritz and the Mandarin Oriental Hyde Park Hotel, and since then he has worked with many well-known chefs including five years with Paul Merrett, achieving a Michelin star at Interlude and The Greenhouse.
Cotswold quails egg with dill mayonnaise and tomato pickle served in a crispy Berkswell cheese cup
250g very ripe tomatoes | 75 mlwater | 60ml mlwhite wine vinegar | 125g sugar | ½ clove garlic | ½ tspwhite Mustard Seeds | ½ tsp chilli Powder
500ml of sunflower oil | 1 whole egg | 1 egg yolk | 15ml white wine vinegar | 1 teaspoon mustard powder | Pinch rock salt | pinch ground white pepper
50g of Berkswell cheese grated
To construct for 4 portions you will need, 2 quail eggs cooked for 3 mins, cooled and peeled then cut in half, 20ml of dill mayonnaise, 4 discs of cooked Berkswell cheese, 40 small flowers
Cut tomatoes in eights. Put rest of ingredients into a pan and bring to the boil. Add tomatoes and cook until it thickens about 30-40mins. Remove from heat and cool, blend until smooth.
Mix eggs in a bowl with mustard powder, salt and pepper. Slowly whisk in the oil and then add the vinegar. Add the chopped dill.
Sprinkle a thin layer of cheese into the bottom of a non-stick mini muffin pan and cook in a hot oven for 12mins at 180C. Allow to cool and remove from the tin.
Lay the discs of cheese on a tray and squeeze a pea shaped amount of the dill mayonnaise into the centre, place half an egg yolk side up on top. Squeeze a pea shaped size of the tomato pickle just of centre and garnish with the flower.
Rare roasted fillet of 30 day Aberdeen Angus beef from Brechin on crispy potato with onion marmalade, watercress and horseradish cream
40g of beef fillet cooked rare and sliced very thinly| 4 slices of potato cut out with a 3cm cutter and deep fried until crisp
Red onion marmalade
125g of red onions chopped | 25ml of red wine | 12.5ml of port | 8 ml of red wine vinegar | 25g red currant jelly | 12.5g caster sugar
50ml of double cream | 1 tsp of freshly grated horseradish| Few drops of lemon juice | Salt and pepper
Red Onion Marmalade
Sweat down the onions without colour. Add wine and vinegar cook until nearly completely reduced. Add the redcurrant jelly and cook until thick. Season and chill.
Place all the ingredients in a bowl and whisk until thick.
Place the beef fillet in the centre of the potato disc and pipe the horseradish cream on top, garnish with a small amount of the onion chutney and the rocket cress.