RECIPE PAGE

In this section, sponsored by Alexanders, one of London's best known caterers, we will be bringing you exciting food ideas and menus you can try for yourself.

John Slight, Executive Chef at Alexanders, has a passion for Soufflés. Proving most popular is to serve mini hot soufflés in tiny demi tas cups on saucers with spoons. A delicious novelty for Canapé Receptions as you'll see from the menu following the recipe.

Soufflé Mixture

• Line the moulds with butter and castor sugar or parmesan
• Put the milk, sugar, and flour (sweet) or milk and flour (savoury) into a pan onto a medium heat. Stir with a whisk  until it thickens and pops. Remove from heat.
• Cover with buttered greaseproof paper and keep warm
• As near as to cooking as possible, add the flavouring of your choice along with the egg yolks and beat in.
• Whisk the egg whites with a pinch of salt to full peak. Add a little egg white to the mixture.
• Then pour the mixture into the rest of the egg whites and fold in.
• Pour the mixture into the moulds making sure the rim is clean
• Bake in the oven on gas mark 7. Turndown to gas mark 5 for 25 minutes for sweet souffles, 35 minutes for savoury.
• Always put the cooking tray in oven before moulds so the tray is the same heat as the oven.

Mixtures

4 oz Melted Chocolate & Grand Marnier*
4 oz Glace Fruits & Kirsch*
Raspberry Coulis to taste & Framboise*
* All liquors or liquids should be mixed with cake crumbs
Cheese & Paprika

Recipe as prepared by John Slight.

Canapé Menu

Served Cold

Collops of Lobster topped with Dill Mayonnaise on Herb Fiscale Bread
Quails Egg & Sevruga Caviar Tartlets
Olive Bread topped with Tomato, Mozzarella & Basil
Smoked Chicken Roulade with Cream Cheese & Herbs
Smoked Halibut & Tomato Confit
Croustade of Marinated Char-roasted Vegetables
Chequerboard of Canapés
Smoked Salmon & Gravadlax with Spiced Capers

Served Hot
Foie Gras & Wild Mushroom Money Bags
Devils on Horseback
Chicken Goujons rolled in Sesame Seeds with Coconut Dip
Slivers of Fillet Beef with Bernaise Sauce
Tiny Chinese Duck & Spring Onion Pancakes with Plum Sauce
Mini Thai Fish Cakes with Salsa Dip

A selection of Mini Hot Soufflés served with Demi Tas cups on saucers with spoons:

Chocolate & Grand Marnier
Mercades (Glace Fruits in Kirsch)
Raspberry & Framboise
Cheese & Paprika