Sweetpea's Canapes (Appetizers, Canapes and Nibbles)

Member Name: sweetpea01

Product:	Appetizers, Canapes and Nibbles
Date:	03/08/09 (37 review reads)
Rating:

Advantages: Delicious and easy to do

Disadvantages: None

At present I'm quite into entertaining guests, I like being the hostess and it's a role I hopefully manage to do well! So as the summer has pretty much turned up and left I've been trying to keep spirits raised by holding gatherings just with friends and family for a few drinks, something light to eat and to provide entertainment! Instead of going all out on a 3 course meal I thought it would be nice to do canapé dishes, just little finger foods which is are light and easy but also the variety of flavours can be great! I've listed four of my favourite recipes which always go down well!

Feta & Lamb Burgers:-

500g lamb mince
2 tsp ground coriander
2 tsp cumin seeds
1 red chili, deseeded and finely chopped
Handful parsley, chopped
2 rosemary sprigs, leaves stripped and chopped
Good splash Worcestershire sauce
1 egg, lightly beaten with a fork
100g feta cheese , cut into 16 cubes
1 tbsp sunflower oil
200ml natural yogurt
Small bunch mint leaves chopped

Method:-

First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.

Tip the lamb mince into a big bowl with the spices, chili, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the centre of each and sealing in. Chill until just before your guests arrive.

Heat oven to 200C/fan 180C/gas 6 and heat the oil in a frying pan. Fry the burgers for 1-2 mins until brown on each side, and then transfer to a baking tray. Put in the oven for 5-10 mins until cooked through and piping hot. Pile onto a big plate and serve with the dip on the side.

Smoked Salmon Bruschetta

450g salmon fillets, cooked
225g smoked salmon, diced
60ml mayonnaise
1 head roasted garlic or 1 raw clove garlic, minced
15ml lemon juice
30ml capers, well-drained
30ml each of chopped fresh basil and chives
15ml each of fresh thyme and rosemary
24 slices of crusty bread, lightly toasted
24 thin quarter lemon slices

Method

Flake cooked salmon fillets into small pieces. Gently mix with smoked salmon pieces. Place mayonnaise in small bowl. Squeeze roasted garlic into mayonnaise and blend in with lemon juice.

Toss fish with mayonnaise, capers and herbs. Taste and adjust seasonings with salt and pepper. Spoon mixture on each piece of bread and garnish with herbs and very thin lemon slices.

Parma Figs

For the chutney
450g brown sugar
200g sultanas
570ml Malt vinegar
15g Ginger, finely chopped
4 red chillies, finely chopped
2kg ripe Tomatoes, chopped
500g Apples, peeled and chopped
400g Shallots, roughly chopped
1 sprig Rosemary

For the figs

24 thin strips Parma ham
12 fresh black Figs, halved lengthways
Olive oil, for drizzling
For the chutney: heat the sugar, sultanas and half the vinegar in a pan over a high heat until reduced to a thick caramel.

Add the remaining ingredients and bring back to the boil. Season. Boil for a couple of minutes then reduce the heat and simmer for 10-20 minutes to a thick chutney consistency.

Stir from time to time to stop any solids collecting at the bottom. Leave to cool.

For the figs: preheat the oven to 180C/gas 4. Wrap a strip of Parma ham around each fig half.

In a large frying pan, melt a knob of butter over a gentle heat. Carefully put the figs in the pan, and turn frequently for about a minute, or until the figs begin to caramelise.

Transfer the figs to a baking tray and drizzle with a little olive oil. Bake in the preheated oven for 3-4 minutes. Serve the figs on a bed of chutney.

Oriental Fish Cakes

3 tuna fillet or tuna steaks, 175-225g each, chopped into small chunks
Handful Japanese panko crumbs
1 Egg
4 cm piece fresh ginger, finely chopped
3 Spring onions, finely chopped
3 Portobello mushrooms, chopped finely and cooked in butter for 10 minutes until soft
Vegetable oil, for frying
Soy sauce
Sesame oil
Salt and black pepper

For the salad

100 g Rocket, stalks removed
2 tsp dark Soy sauce
1 tbsp toasted Sesame oil
2 Spring onions, finely shredded

Method:-

Put the tuna into a mixing bowl with the ginger, spring onions, mushrooms and salt and pepper. Add the egg and mix everything together. Add a handful of panko breadcrumbs and mix again. Add 5-6 drops of soy sauce and a dash of sesame oil to season.

Mix together well and then with slightly wet hands, shape into patties.

Heat a lightly oiled non-stick frying pan over a low-medium heat. Add the fishcakes, and fry for about 2-3 minutes on each side or until golden brown and cooked through. Do not overcrowd the pan; it is better to cook the fishcakes in a few batches.

Once the fishcakes are almost cooked put the rocket in a bowl and add the dressing ingredients. Mix together and add the shredded spring onions. Serve alongside the fishcakes.

All the ingredients for the above four recipes are readily available in most supermarkets. Enjoy!

Summary: Great little party piece