hi everyone so I am here today to give you another canet
canopy yes can a lovely dish that we all know and love canop first up what is a
canop it's a French word for a little something a little kind of delicious
bite something that get the lunch or the evening going something to have with a
drink so it's a kind of cool thing it's kind of party food we like that the dish
that my team have given me is the Great British roast and this time it's going
to be roast lamb so I do have some leftover roast lamb here and I also have
a little trick a little ingredient that I buy every single week that I use every
single week and it's really helpful for making delicious things like canopies so
here I've got some leftover roast lamb I've got some gravy here as well I'm
going to take some of this out this is about 500 G of leftover roast lamb you
could use any meat um if you had any veggies potatoes carrots peas you could
put that in the mix as well so we're going to go with the gravy and mint mint
sauce with roast lamb is an absolute classic I'm just going to run my knife
through the lamb just to break it up like that and put this into a bowl so
we'll go in with some salt and pepper and then we're going to go in with a
little bit of the mint here and let's just take off the leaves the stalks here
you can use for making lovely mint tea mint and roast lamb for hundreds and
hundreds and hundreds of years are best friends so mint goes in I'm going to use
a little gravy just to dress it up and make it just a little moist mix that
around so here is the little trick felo pastry it is a really delicate fine
pastry and it comes in plastic because the minute you take it out it will start
to dry so what we have to do as the cook is take a clean cloth and get it wet you
don't want the felo pastry to get dry because then it will be brittle and it
will crack and it won't behave very well so I have this in the fridge every
single week at the very least buy a pack and put it in the freezer and it
defrosts very quickly so we're going to take it like that and we're going to
cover it and that way it won't go dry so I'm just going to take that to one side
I'm going to just take this felo pastry like that I'm going to slice it in half
off on a clean surface and then I'm going to take a little bit of our lamb
here and just stuff it so just bring in the sides and just roll it up like that
once you've rolled it up take some of that oil and just brush your little
canic canop roast lamb cigar and then we'll lay it onto a roasting tray like
this and we'll repeat this until this tray is racked out and then you're going
to basically bake this in the oven and in that time it takes to cook that we're
going to knock up a beautiful little s of Verde and reheat a little bit of
gravy and the two things together should be
incredible so there you go this is pure potential uh you could put that in the
fridge now if you wish and when your guests come around just bang them in the
oven they're going to go in at 180° C which is 350 F for around about 20
minutes until golden crisp and delicious in it
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notification Bell so you know what's happening now back to the recipe with
this excess pastry it's still good to go right so what I would normally do is
just keep that wet cloth that is clean and just roll it up like this and I just
pop it back in the fridge for a day or two so we have these crispy gorgeous
things celebrating beautiful roast lamb and what I want to do is have something
to dip it in so if you're doing a nice little canipe cocktail party little bit
of a nibble it's quite nice to be a to pick it up and dip it in something and
get that kind of explosion of flavor so what we're going to do is a lovely kind
of Riff on a s of ver slightly simpler so we're going to take mint it could be
any green herbs but traditionally it'll be parsley or mint uh depending on
what's In season so I'll take those off off of stock like that then we're going
to use some Capers so a little bit salty these are in brine just give them a
little squeeze I've got some anchery here so just a couple of anery fets I
will use a little bit of lemon zest and as we all know garlic and lamb are very
good friends so we don't need loads half a clove of garlic you can chop the
garlic or you can actually just use that little grater can you see going in there
like that so now we can start chopping and we'll chop the garlic the Capers the
anvy first and get it fairly fine and then start
chopping the mint so when it's nice and finely chopped let's get it into a
little bowl fragrant mint and capers just delicious I'll steal some of
that oil from the anuy and then I'll just use some olive oil just to loosen
the herbs then we'll kind of break that with a little vinegar just about a
thimble couple of teaspoons and what I want to do is add some mustard just to
give it a little bit of a creaminess and a little more oil just to loosen
it so you can see it's got a nice little drizzle to it so I'm going to put the
Sala ver here like that I'm going to reheat some gravy cuz I can't help
myself just going to rinse it out with a little water so I'll bring that gravy
back to the boil kind of just to remind you this is roast lamb with gravy Bean
canop into these beautiful little crispy cigars so we're going to take one of
those dip it in the gravy maybe hit it up with a little Sal of ver in the mouth
hopefully explosion deliciousness and happiness right let's let those cook and
then I'll show you how to
serve so can it canopy yes it can with the help of Sala
Verde some lovely gravy so let's load these up just stack them erratically the
smell is amazing so there you go lovely people roast lamb felos cigars golden
crispy with a lovely s rde dip actually I'm salivating cuz the smell smell is so
good golden Bennett so there you go so s verde hot gravy come on uh if you want
to just sort of get the color Vibes going you could put a couple bits of
mint over it's always nice there you go
can it canopy yes it
can right let's take one of our little cigars let's have a little dip up in the
gravy oh look at that we've got the gravy let's hit this up with some Sala
ver look at the
color oh my goodness M it's so good
mate if you get some friends
around oh my God so good delicious get yourself some felo pastry make a s of
Verde and celebrate your leftover roast dinners enjoy