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.