Recipe: Christmas canapés

Chef Dan Olson from Railtown Catering and Cafe shows us how to make quick and easy canapés.

Ingredients
4 Brussels sprouts
1 Granny Smith apple (or similar tart apple)
1 yam
olive oil
chopped black truffle (may be substituted with black truffle oil)
handful of chopped toasted almonds
toasted almond slices for garnish
juice of 1 fresh lemon
salt and pepper to taste

Sour Cream Dressing
2 tbsp sour cream
splash of red wine vinegar
chopped chives
Salt and pepper to taste

Method:
• Trim the outside leaves off the Brussels sprouts, keeping them whole and intact.
• Blanch leaves in salted boiling water for about 30 seconds, and ice down. Pat dry and set aside.
• Remove cores, and finely chiffonade remaining parts of the uncooked brussels sprouts.
• Slice apple and yams about 1/8 inch thick. Punch out with a round ring mold small enough for a one bite.
• Cook the yams in salted water until a knife slides out with ease.
• Sear the yams on one side in hot oil until golden brown. Season with salt and pepper.
• Place the apple disks into the sour cream dressing (recipe above) until fully coated.
• Mix the brussels sprout chiffonade with olive oil, lemon juice, chopped almonds and chopped truffle, and season to taste.
• To assemble each canapé, place yam disk on the bottom followed by an apple disk. Stuff the Brussels sprout mixture into the reserved blanched outer leaf, and place on top of the apple. Garnish with a slice of toasted almond. Serve and enjoy!