Stacking little pieces of delicious food on a stick is a brilliant way to serve a first course especially if you are wandering around talking to other people. The base of this canapé is a disc of tasty Yorkshire picante Chorizo made by Paganum the award winning online butcher based in Kirkby Malham. Chris Wildman who makes the Chorizo is the latest in a long line of Dales butchers going back five generations. He chose the name Pagamum for the business because it means 'rural tradition' in Latin and sums up the philosophy of the business. The Chorizo is smokey and richand made from Brisitish RSPCA Freedom Food Pork and, cured for a minimum of 3 weeks. It's flavoured with black pepper, ginger, garlic and smoked Spanish paprika and the flavours work really well with shellfish such as scallops, or prawns.
Ingredients
Serves 4
8 cherry tomatoes
Sprig of rosemary or thyme, leaves stripped and chopped finely
freshly ground black pepper and sea salt
1 tbsp olive oil
80g Chorizo, cut into 8 thin discs
8 small scallops, rinsed and dried with kitchen paper.
8 cocktail sticks
Method
Preheat oven to 180C/gas mark 4. Cut cherry tomatoes in half, season and sprinkle with chopped rosemary or thyme. Dribble with a little olive oil and roast for 45mins or until wrinkled and browning slightly. Place chorizo on a baking tray and roast in the oven for 5 minutes. Coat scallops with a little oil and season. Preheat a frying pan and cook each scallop for 1 minute on each side. Thread chorizo scallop and roasted tomato on a cocktail stick and serve with some torn rustic bread.