Scrumptious Christmas Canapés
My mission was to make canapés that tasted delicious and weren’t full of ultra-processed ingredients. Actually quite a challenge.
The proof was in the eating and luckily the guests were impressed.
Rye Bread Crostini with Smoked Salmon, Horseradish-yogurt, beetroot & dill
What great tasting ‘real’ bread to use for the base? And keep deliciously crunchy? 100% Rye with Grains Sourdough from Karaway Bakery.
10 x thin slices of Karaway 100% Rye with Grains Sourdough (or similar)
About 2 tablespoons of olive oil
1 Tbsp grated Horseradish
3 Tbsp Fage 5%Yogurt
1 lemon
2 x 150g packs Smoked salmon
I x pack cooked Beetroot cut into small pieces
Dill for decorating
Makes 40
Prep & Cooking time; 40 minutes
Assembly Time: 15 minutes
Prepare to end stage 2, 3 days in advance
1. Crostini
Cut the bread thinly. Then I cut each small slice (3inch x 1.15inch) into 4 small one-mouthful sized pieces. They were easy to eat in one go. You can always make them larger if you prefer.
Place the bread pieces on a baking tray and brush or spray with extra virgin olive oil.
Bake in the oven for 20-25 minutes at 200degrees.
Keep checking them as they quickly go from crispy to burnt. But they can also be chewy if not cooked for long enough. Try, and test.
Keep in airtight container for 3 days.
2. In the meantime make the Horseradish sauce
Put the yoghurt and horseradish into a small bowl with a pinch of salt and pepper. Squeeze in lemon juice to taste, then add a splash of extra virgin olive oil and mix well. Taste and add a little more horseradish/yogurt, if needed.
3. Assembly
Once the crostini are cool.
A layer of the horseradish sauce, pile on a generous amount of smoked salmon, a small piece of beetroot & and tiny piece of dill frond.
(These stayed crispy for 4 hours)
The topping possibilities are endless:
The Smoked Mackerel pate Goats and pesto below also worked well on these crostini. Avocado and sun-blushed tomato or Hummus with harissa
Cucumber Boats with Smoked Mackerel Pate & Pomegranate
Cucumber to provide the perfect crunch and vibrant green to this fish canapé
2 x Cucumbers 2 x Peppered Smoked Mackerel fillets 2 Tbsp Fage 5%Yogurt Squeeze of lemon juice
Serves 30 Prep Time: 10 minutes Prep time: 10 minutes Assembly time: 15 minutes Prepare the pate and cucumber boats (keep in separate containers in the fridge), 2 days before.
1.Smoked Mackerel Pate
Peel the skin off the fish, and flake the flesh (scanning for bones) into a mixing bowl.
Add the yogurt and mash together with a fork. Season with lemon juice but not too much.
2. Cucumber boats
Cut the cucumber in half lengthways. Then cut each half in half (lengthways) again and f
Carefully cut the majority of the flesh off the skin.
Cut those into bite-size cubes.
3.Assembly
Place teaspoon of the pate onto the boats and dot with a couple of pomegranate seeds to add a splash of colour.
Goats Cheese & Pesto on Dr Karg’s Crispbreads
Dr Karg’s crispbreads are UPF free and definitely quicker than making crostini (but some of us thought not quite as yummy).
1 x pack Dr Karg’s Emmental Crispbreads
2 x 125g Soft Goats Cheese logs
1 Tbsp green Belazu Pesto (or homemade)
1 x pack Cherry Tomatoes cut into quarters
Serves 30 Assembly time: 15 minute No pre-prep required or advised
Carefully break the Crispbreads in to bite-sized pieces. Top with a generous teaspoon of goats cheese, a small drop of pesto and top with a cherry tomato piece.
Vibrant Crudities with homemade Hummus & Guacamole
HUMMUS:
2 x 400g cans of Chickpeas, drained and rinsed. Or a large jar of Queen chickpeas
2 Tbsp Tahini
2 Tbsp extra virgin olive oil
Juice of 2 lemons
1 garlic clove grated (optional)
1 tsp ground cumin
1 tsp sumac
Serves 15 as a dip
Prep time: 5 minute
Cook time: 5 minutes Prepare 1-2 days in advance
Tip the chickpeas into a saucepan over a medium heat with a little boiling water, to warm through for 5 minutes. Drain then add to a food processor with the tahini, olive oil, lemon juice, garlic and cumin. Blend until smooth, gradually adding the ice- cold water until you have a silky-smooth paste. Season with a pinch of salt then spread out on a serving platter. Drizzle with more olive oil and sprinkle over the sumac.
GUACAMOLE
4 x ripe avocados - flesh mashed with a fork 1 x small red chilli - deseeded & finely chopped 1 x red onion very finely diced 4 x tomatoes finely chopped Lime juice to taste & prevent blackening
Serves 15 as a dip Prep Time: 20 minutes No cooking required Prepare 1-2 hours in advance
Mix all the ingredients together in a bowl. Squeeze lime juice on top. Leave the avocado stone in until you serve to keep the green colour and core over until ready to eat.
CRUDITIES
3 x yellow peppers 3 x red peppers 2 x packs sugar snap peas 2 x pack baby corn 3 large carrots, peeled
Wash, and cut all the vegetables into pieces large enough to dip and hold the hummus or guacamole, but not so big that guests have that awkward question of “to double-dip or to not double-dip”.
Display on one large platter or smaller ones depending on your preference.
Christmas Mushrooms filled with Chestnut & Apricot
My Vegan Christmas-inspired option. Mushrooms are very versatile so fill with your filling of delight.
30 x Chestnut Mushrooms (They need to be roomy enough for the filling but not so big that they’re more than a mouthful!)
1/2 red onion finely chopped (more finely than I would for a Christmas Day stuffing) 120g/4oz dried apricots, chopped in small food processor. 1 Tbsp fresh Rye breadcrumbs 2 Tbsp olive oil 120g/4oz cooked chestnuts chopped in small food processoR. Generous bunch fresh parsley, chopped. Salt and freshly ground black pepper
Serves 30. Prep time & cooking time: 45 minutes Assembly: 15 minutes. Up to end stage3 can be done the day before.
1.Stuffing
Add 1 pint water into a pan with the onion and apricots. Bring to the boil, then reduce the heat and simmer for about five minutes. Drain.
Heat the oil in a frying pan and fry the chestnuts over a high heat until lightly browned. Tip into a large mixing bowl with the breadcrumbs, apricots, onion and parsley. Season with salt and pepper.
Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through.
2. Meanwhile prepare the Mushrooms
Pinch out the stalk trying not to break the sides of the mushrooms and then wash them thoroughly
Place some of the mushrooms cup down on a plate and microwave for about 2 minutes (until slightly soft) repeat with all the mushrooms. Place them on kitchen paper to drain the excess water.
Assembly:
3.Fill each cup with a teaspoon of the cooked chestnut and apricot mixture .
4.When you are ready to eat them, place on a non-stick baking tray or oven proof plate & bake for about 8 minutes.
The filling possibilities are endless:
St Agur cheese. Merchant Gourmet lentils & Harissa