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Miss Scarlett in the kitchen with...

...the canapés!

Posted 08.12.15

This week we will mainly be talking about canapés!

“If you want to keep people happy, just keep the food and entertainment rolling.” – E.A. Bucchianeri

It was lovely to see so many of you at The Fabulous Fram Festival on Friday evening.  If you are nearby today, do drop into our Pop Up Shop in Earl Soham – we’d love to see you!  We are open for one day only and with 15% off everything.  If you are further away, use discount code XMAS15 for 15% off on all products purchased at our online shop today.

POP UP SHOP

This should be a great opportunity to stock up before Christmas and buy a few more presents – our dressings and oils make great stocking fillers!  We will also have The Suffolk Cook Book on sale which includes several of my recipes and again would solve another gift dilemma.

Time marches on, so I wanted to give you a few ideas for some quick and easy canapés – almost all can be made in advance and will give the impression you have been slaving away in the kitchen all afternoon! However, one important tip – if you are using pastry cases prepare the mixture in advance but do not fill the cases until just before you serve as the cases will go soggy!

Today’s canapés use some of my favourites – Dill Oil, Big Bear’s Dressing and Auntie Frog’s Lime & Chilli Dressing.

 

Shaun’s Smoked Salmon Pinwheels with Dill Oil

Ingredients:
4 large tortilla wraps
300g Philadelphia cream cheese with chives
juice of half a lemon
large pinch of black pepper
350g smoked salmon
Fragrant Dill Rapeseed Oil
dill (for decoration)

Method:
Take the cream cheese and the lemon juice and mix together in a bowl adding the black pepper. Spread the mixture over the 4 large tortillas generously, then cover with a layer of smoked salmon and drizzle over some dill oil. Roll the tortillas up similar to a Swiss roll then trim of the ends and discard. Wrap the rolls up tightly in cling film and place in the fridge until you are ready to use. To serve, take a sharp knife and slice into 1-inch pieces.

Big Bear’s Cocktail Sausages

Simply take some cocktail sausages, coat in Big Bear’s Dressing, barbecue or roast until crispy and serve with a little more dressing.

Auntie Frog’s King Prawn Skewers

Take some big fat juicy king prawns and fry in Auntie Frog’s Lime & Chilli Dressing on a high heat for a couple of minutes, occasionally tossing them in the pan. Remove and serve on bamboo skewers immediately.

Yum! Yum!

8th December 2016

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