Guests coming over? What better way to treat your friends than serving small elegant mouthwatering snacks. These are all home made, (except for the cupcakes above-which I will learn to do :)) so if I can do it, so can you. Its all about layering and adding ingrediants that balance in flavors.
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| This is a Vappu brunch- a traditional first of May celebration in Finland, its a party like never seen before! |
Canapés: toast bread and cut into even sizes. In a bowl mix shrimps, majo, dill, horse radish, garlic, pepper, salt and vinegar or lemon. Add this mixture onto the bread and garnish with a shrimp, grapes or boiled egg slice and more dill! There are so many combination possibilties, use your imagination and season fresh ingredients!
-Make a marinade for a porks inner filé by mixing garlic, chili, soija, syrup, worcestershire sause, oil and black pepper. Let it marinade in room temperature for an hour.
- Preheat your oven to 200C in the begginning and after 10 mintues reduce it to 180C.
-Sear the sides of the pork on a hot pan with some butter (save the juices from the pan for the sauce)
- Place into the oven for about an hour
-Take the pork out and wrap up in foil and let it sit for about 30 minutes.
Now its time to make the sauce:
- Re-heat the earlier used pan to bring out the pork flavours.
-Add cream, honey-djion mustard and a little ketchup
- Season with addional spices such as white pepper
- Add a pinch of cognac into the mixture and stir to let it thicken and reduce in size
-Slice the pork into fine pieces and drizzle some sauce over it.
- Add fresh black pepper and finger salt
Pork Slices in cognac sauce
-Make a marinade for a porks inner filé by mixing garlic, chili, soija, syrup, worcestershire sause, oil and black pepper. Let it marinade in room temperature for an hour.
- Preheat your oven to 200C in the begginning and after 10 mintues reduce it to 180C.
-Sear the sides of the pork on a hot pan with some butter (save the juices from the pan for the sauce)
- Place into the oven for about an hour
-Take the pork out and wrap up in foil and let it sit for about 30 minutes.
Now its time to make the sauce:
- Re-heat the earlier used pan to bring out the pork flavours.
-Add cream, honey-djion mustard and a little ketchup
- Season with addional spices such as white pepper
- Add a pinch of cognac into the mixture and stir to let it thicken and reduce in size
-Slice the pork into fine pieces and drizzle some sauce over it.
- Add fresh black pepper and finger salt
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