Recipe: Bella’s canapé of smoked speck, pickled mustard seed, coffee glaze

Courtesy of Sammy and Bella Jakubiak, they have provided a sneak peek of what Bella will be cooking up at her stand during Sydney’s Good Food and Wine show this coming weekend. Find out more about how well bacon and coffee goes together in the write up they have done here.

Recipe: Bella’s canapé of smoked speck, pickled mustard seed, coffee glaze

Makes 25

Pickled mustard seeds (makes extra)
100 g yellow mustard seeds
180 ml water
180 ml rice vinegar
50 g sugar
6 g salt

Place all ingredients in a pot and bring to a simmer. Cook for 45 minutes then allow to cool. If the seeds are still hard, add some water and cook until soft. Allow to cool.

Coffee glaze
5 tablespoons espresso powder
½ cup dark brown sugar
150 ml hot water
50 ml rice vinegar or apple cider vinegar

Place all ingredients in a pot and bring to the boil. Continue to simmer for 10 minutes, or until reduced slightly and thick. Allow to cool.

Potato puree
250 g potato
100 ml cream
salt

Peel and boil the potato until tender. Drain, mash, mix with cream and season. Keep warm.

Canapé
250 g smoked speck, sliced into 0.5cm thick pieces (see note above)
1 punnet mustard cress

Remove skin from speck. Slice into 25 chunks. Heat a non stick fry pan to medium-high, and fry the speck in batches until golden and crispy.

TO SERVE
To arrange the canapé, place a heaped teaspoon of the potato puree on an Asian spoon. Place a piece of speck on top (along with any cooking fats), and use a pastry brush to gleze the speck with the coffee glaze. Finally, top with ½ teaspoon of pickled mustard seed and some mustard cress.

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