Still talking about canapés!
“Christmas isn’t a season. It’s a feeling.” – Edna Ferber
Just recovering after yesterday’s Pop Up Shop – great fun – I always fancied being a shop-keeper when I was little, so finally I got my chance for a day. I’m always really chuffed when I think about all the different places our bottles and jars are going over Christmas, and where they will spend Christmas Day (yes I know that’s pretty sad, but they are my extended family you know).
So here’s another trio of canapés to give you some easy choices – with all these you can make up the mixtures and keep them in the fridge for 2-3 days, so great for any impromptu drinks, or if you get the munchies after a night out!
But back to canapés. If you having a Christmas drinks party and only serving canapés – it is essential to serve enough food to mop up the alcohol you serve! Today’s recipes should meet that requirement! The mixtures can all be made in advance but don’t assemble until just before serving as the poppadoms, pastry cases and bruschetta will go soggy!
See you tomorrow.
Tomato Bruschetta with Poppy Seed Dressing
Take some really ripe fresh vine tomatoes and dice. Add a little chopped fresh garlic, some spring onions and chopped fresh basil, and plenty of sea salt and pepper. Drizzle over some Poppy Seed Dressing and mix well. Keep in the fridge until ready to use.
For the bruschetta – thinly slice a French baguette, rub over a little rapeseed oil (our Basil Rapeseed Oil is perfect for this) and then toast in a hot oven for a few minutes until brown and crisp.
When you’re ready to serve, simply spoon the tomato mixture over the toasts and serve.
Mushroom & Truffle Oil Cases
Chop some fresh mushrooms (chestnut mushrooms work well) into quarters and sautee in a little butter until browned but still firm. Put them into a food processor with some grated parmesan, a little double cream and a drizzle of truffle oil and pulse until mixed but still with plenty of texture. Add salt & pepper to taste, then spoon into pastry cases. Garnish with fresh parsley.
Coronation Chicken Canapés
Makes about 20 canapés
2 ready cooked chicken thighs, skinned and shredded
100g Rudolphs dressing
1tbsp dedicated coconut
1 tbsp sultanas
1/2 tbsp chopped dried apricots
A squeeze of lemon juice
Mix together the chicken with the rudi’s, Mayo and dried fruit/coconut Season well and add a squeeze of lemon. Arrange some mini poppadum’s on a serving platter and add a heaped teaspoonful of the chicken mix. Garnish with coriander leaves and a sprinkle of onion seeds.
Our thanks to Charlottte at Love and Relish for this recipe.
9th December 2015