- Prep time
- 2:00
- Cook time
- 0:10
- Skill level
- Medium
- Serves
- 12
When you think of strawberries, you probably think of a dessert or a fruit platter, not combining them with smoked chicken.
Brisbane chef Lee Sibanda has gone a little left of centre with this delicious canapé recipe featuring a combination of flavours that might seem a little unusual, but work a treat.
It's a canapé that's a little bit different, perfect for your next dinner party or family gathering.
Ingredients
Method
- 1.To make the pickled strawberries: add white wine vinegar to the pan with the sugar and all other spices.
- 2.Reduce by half, and set aside to cool.
- 3.Cut strawberries into thin strips, and place them into the cooled pickling liquor for 1-2 hours. Then remove strawberries onto a drying tea towel to remove any excess liquor.
- 4.To make the red wine reduction: place wine in a pan with sugar and cook till you get a syrup consistency.
- 5.After reducing wine and sugar, leave to cool down to room temperature.
- 6.Mix the shredded smoked chicken with the aioli and cracked black pepper.
- 7.Lightly season the brioche rounds with salt and olive oil, then place on a tray in the oven at 175°C for 5–10 minutes till golden brown and crispy. Take out when ready and let cool down on a baking rack.
- 8.With all the components ready you can start to build canapés: place brioche on a tray, followed by smoked chicken mix, then add pickled strawberries.
- 9.Finish the canapé with the sweet red wine reduction and serve.
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