Quick and Easy Canapés for Last Minute Parties

Last minute Christmas party? No need to panic! These 5 canape recipes are quick and easy and sure to impress your guests!

 

Sweet Potato, Pea & Mint Fritters

2 eggs

1 sweet potato, peeled, grated and squeezed of moisture

80 g petit pois

2 spring onions, chopped

3 tablespoons plain flour

4 sprigs of mint, leaves removed and chopped

1 tablespoon olive oil

sea salt and freshly ground black pepper

coconut oil, for frying

MAKES 10–12

 

Whisk the eggs well in a small bowl. Combine with the sweet potato, peas, spring onions, flour, mint, olive oil and salt and pepper to taste, mixing well.

In a large pan, melt the coconut oil over a medium heat. Spoon in the potato mixture, 1 heaping tablespoon at a time, and pat down into a flat patty with a spatula. Cook for 4 minutes on each side until golden and crispy. Remove from the pan with a spatula, drain on paper towels and serve.

 

Spicy sweet potato wedges & corn with harissa crème fraiche

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon smoked paprika

1/2 teaspoon chilli/chili powder

2 garlic cloves, crushed

3 tablespoons olive oil

3 sweet potatoes, scrubbed and cut into wedges

220 g/8 oz. baby corn

sea salt and freshly ground black pepper 

HARISSA CRÈME FRAÎCHE

1–2 tablespoons harissa paste

100 g/ 1/2 cup creme fraiche

large baking dish lined with parchment paper

SERVES 6 AS A SIDE

 

Preheat the oven to 200˚C (400˚F) Gas 6. Put the spices and the garlic in a large bowl. Add the oil and potato wedges and mix well. Arrange the wedges in a single layer in the baking dish. Sprinkle generously with sea salt. Bake in the oven for 45 minutes until tender and crisp. Add the corn and cook for a further 10 minutes. Transfer to a serving bowl. Swirl the harissa through the creme fraiche. Serve alongside the wedges.

 

Blue cheese dip with rainbow crudités

BLUE CHEESE DIP

150 g/ 3/4 cup Greek yogurt

150 g/ 3/4 cup ricotta

½ teaspoon chopped chives, reserving some to finish

juice of 1/2 lemon

100 g/3/4 cup plus 2 tablespoons blue cheese (such as Roquefort or Stilton), crumbled

2–3 drops Worcestershire sauce, to taste

SERVES 6

CRUDITÉS

6 green beans (approx. 50 g/ 1/3 cup), blanched and cooled

6–10 (approx. 100 g/ 1 cup) asparagus spears, very lightly blanched and cooled

1 yellow (bell) pepper, cut into batons

1 head chicory, leaves separated

3–4 baby topped carrots, peeled and halved lengthways

3 mini cucumbers, cut into batons

1 bunch of radishes, washed and green leaves kept

 

First make the dip. Put the Greek yogurt, ricotta, chives and lemon juice in a bowl and mix well.

Add the crumbled blue cheese, making sure it stays quite lumpy. Drizzle with 2–3 drops of Worcestershire sauce, to taste.

Place the bowl on a platter and surround with all the crudités  – at this stage you can cover with clingfilm/plastic wrap and keep chilled until your guests arrive. To serve, scatter over the reserved chopped chives.

 

Prosciutto eggs

6 slices of prosciutto

6 eggs

6 sprigs of thyme

a handful of grated Parmesan (optional)

6-hole muffin pan, greased with vegetable oil

MAKES 6

 

Preheat the oven to 200˚C (400˚F) Gas 6.

Line the prepared muffin pan with prosciutto and place in the preheated oven for 5 minutes.

Using two spoons, pull the prosciutto back against the sides of the muffin holes. Crack an egg into each prosciutto-lined muffin hole and top with a sprig of thyme and a pinch of Parmesan. Bake for 10–15 minutes or until set. Remove from the oven and take out of their moulds.

 

Baked mini courgettes with goat’s curd

8 mini courgettes/ zucchini, halved

2 tablespoons olive oil

a pinch of chilli/red

pepper flakes

100 g/1/2 cup goat’s curd (or crumbled goat’s cheese)

grated zest of 1 lemon

sea salt and freshly ground black pepper

SERVES 6 AS A SIDE

 

Preheat the oven to 180˚C (350˚F) Gas 4.

Place the courgette/zucchini halves on a baking sheet and drizzle with olive oil, season with salt, pepper and chilli/red pepper flakes and bake in the preheated oven for 15 minutes. Top the courgettes/zucchini with the goat’s curd and lemon zest and bake for a further 5 minutes. Serve warm or at room temperature.

 

These recipes are all from Party Food to Share by Kathy Kordalis, photography by Mowie Kay © Ryland Peters & Small.

 

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