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Recipe by Teddy from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Cayenne pepper choux buns filled with za'atar hummus and topped with toasted pine nuts

Choux pastry:

• 100g flour
• 175ml water
• ¼tsp salt
• 75g unsalted butter
• 3 eggs
• ¼tsp cayenne pepper
• ¼ cup pine nuts

Za'atar hummus filling:

• 1 can boiled chick peas, drained
• 2tbsp tahini paste
• 1tsp za'atar blend
• 3tbsp lemon juice
• 1 clove garlic
• ¼tsp salt
• Finely chopped curly parsley, to decorate
• ¼tsp sumac

Parmesan shortbreads with rare roast beef and whipped horseradish cream cheese

Shortbread:

• 150g flour
• 75g grated parmesan cheese
• 100g softened unsalted butter
• 1 egg yolk

Cream cheese topping:

• 1 tub plain smooth cream cheese
• 1tsp creamed horseradish
• 50g sliced rare roast beef
• ½ cup pomegranate rubies
• 1 bunch watercress

Mini savoury sweet potato and cumin scones filled with peppered whipped ricotta

Scones:

• 1 sweet potato, peeled and diced
• 100g strong cheddar, grated
• 300g self-raising flour
• 1tbsp caster sugar
• 1½tsp ground cumin
• ½tsp salt
• 50g butter, cubed
• ½ cup sour cream
• 1 egg, beaten
• Course sea salt and cumin seeds, for sprinkling

Glaze:

• 1 egg, beaten
• 2tbsp milk

Filling:

• 250g plain ricotta
• 1tsp crushed rainbow peppercorns
• Pinch salt

Preparation method

Cayenne pepper choux buns filled with za'atar hummus and topped with toasted pine nuts

Choux pastry:

  1. Sift the flour and cayenne pepper onto a sheet of greaseproof paper.
  2. Put the water, salt and butter into a medium-sized saucepan, and heat until the butter has melted. When the mixture comes to a boil, remove from the heat and add the flour/cayenne mixture. Return to the heat and beat well until it forms a skin on the base of the pan. Beat until a smooth dough. Put the pan back on the heat, and cook for a further 2 minutes. The dough should be smooth and glossy.
  3. Tip the dough into the bowl. Allow to cool for 1-2 minutes.
  4. Crack eggs into a separate bowl .
  5. Using a wooden spoon, gradually add eggs into the cooled dough. Mix well after each addition, until the dough is a shinny paste – it should fall from the spoon in a ribbon-like V-shape.
  6. Place choux pastry in a piping bag fitted with a ½-inch plain piping nozzle.
  7. Pipe cherry-sized buns on baking sheet, allowing room for expansion.
  8. Smooth tops with a wet finger.
  9. Place in a preheated oven and bake for 20 minutes. Reduce the oven to 150°C, and bake for a further 20 minutes.
  10. Remove from the oven, and prick holes in buns to allow the steam to escape.
  11. Return to oven for 5 minutes to completely dry out.
  12. Place on wire rack to cool.

Za'atar hummus filling:

  1. In the bowl of a food processor, blitz the garlic.
  2. Add chickpeas, tahini, za'atar and salt. Process to a thick paste by slowly adding lemon juice – it must be stiff enough to hold its shape. Allow to chill.
  3. Slice the buns in half, and fill a piping bag fitted with a ½-inch star nozzle. Neatly pipe swirls of hummus into each bun.
  4. Scatter with pine nuts, and gently top with other choux bun half.
  5. Sprinkle top with finely chopped parsley and light dusting of sumac.

Parmesan shortbreads with rare roast beef and whipped horseradish cream cheese

Shortbread:

  1. Place all ingredients into a food processor. Process until a golden dough begins to form and clump.
  2. Turn over onto a lightly floured surface, and knead for about 30 seconds.
  3. Once the dough is smooth, divide it into two.
  4. Using your hands, take the first half and roll it into a cylinder with a uniform 3cm diameter, (the ends of the cylinder must be flat). Wrap dough in cling wrap and chill.
  5. Repeat process for remaining dough.
  6. Preheat the oven to 180°C while the dough rests in the fridge for at least 45 minutes.
  7. Once dough is rested, unwrap and cut into 1cm-thick biscuits.
  8. Arrange onto lined baking trays and bake for 15-20 minutes, until they turn a pale gold around the edges.
  9. Remove from the oven and allow to cool.

Cream cheese topping:

  1. In a bowl, whip the cream cheese and horseradish until smooth. Season, to taste.
  2. Place mixture into a piping bag fitted with a star nozzle. Set aside in fridge.
  3. Cut the rare roast beef into long strip and roll up to form flower shapes.
  4. Pipe a neat swirl of cream cheese mixture onto each biscuit.
  5. Gently press roast beef flower onto cream cheese.
  6. Top with pomegranate rubies and a sprig of watercress.

Mini savoury sweet potato and cumin scones filled with peppered whipped ricotta

Scones:

  1. In a small saucepan, steam the sweet potato until tender. Mash, and set aside to cool.
  2. Preheat the oven to 200°C, and lightly grease a baking sheet.
  3. Sift the flour, sugar, ground cumin and salt into a large bowl.
  4. Add chopped butter, and rub into dry ingredients until mixture resembles coarse breadcrumbs.
  5. Stir through the cool sweet potato and grated cheese.
  6. Beat the sour cream and egg together. Pour into scone dough, and mix with a knife to combine. Do not overwork the dough.
  7. Turn dough out onto a lightly floured surface, and roll out to 2cm thick.
  8. Using a fluted small scone cutter, cut out rounds and place on prepared baking sheet.
  9. Beat egg and milk to form glaze, and brush top of scones.
  10. Mix sea salt and cumin seeds to combine and sprinkle over scones.
  11. Transfer to oven and bake for 20 minutes.
  12. Remove and cool on a wire rack.

Filling:

  1. Place ricotta and crushed peppercorns in a mixing bowl, and whisk to aerate.
  2. Fill a piping fitted with a ½-inch star nozzle.
  3. Split scones in half, and pipe swirls onto one half.
  4. Top with remaining scone, and serve.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.