Easy to make canapés for a festive party

Why not try with Spar’s Valdobbiadene – voted Which? Best Buy Prosecco November 2017!

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Sausages in Honey and Grainy Mustard

Serves 4 – 6

honey sausage

Ingredients:

2 tbsp sunflower oil

1 packet of chipolatas (12 per pack) or 24 cocktail sausages

2 tbsp clear honey

2 tbsp grain mustard

 

Method:

  1. Preheat the oven to 200C/180C fan/gas 6. Twist the chipolatas in the middle and cut in half. Tip the oil into a roasting tin and toss the sausages. Roast in the oven for 20 – 25 minutes until brown and cooked through. Drain any excess oil from the roasting tin.
  2. Mix the honey and mustard together in a bowl and pour over the sausages, toss well to coat. Roast in the oven for a further 5 minutes, turning halfway through.
  3. Serve warm with cocktail sticks.

 

Baked Camembertcam

Ingredients:

1 x whole Camembert

Sea salt and cracked black pepper

 

Method:

  1. Heat the oven to 180C/fan 160C/gas 4.
  2. Remove all the packaging and place the Camembert back in the wooden box. Score the top of the cheese with a sharp knife to allow the air to escape during cooking.
  3. Season with sea salt and cracked black pepper and drizzle with a little extra virgin olive oil.
  4. Bake in the oven for 15 – 20 minutes until soft and gooey.
  5. Serve with fresh crusty bread, crackers, breadsticks or a mixture of crudités to dip.

If you are feeling more adventurous, top the Camembert before cooking with one of the following:

  • fresh rosemary sprigs and stud the cheese with peeled garlic cloves
  • sun-dried tomatoes and chopped olives
  • sprinkle with dried crushed chillies before baking
  • heat 100 grams of cranberries with a little sugar until beginning to soften, put on the top of the cheese and bake

 

Cheese Straws

cheesestraws

Ingredients:

300g puff pastry (defrosted)

2 egg yolks beaten

150g finely grated mature cheddar or a mixture of cheddar/parmesan

Paprika

 

Method:

  1. Preheat the oven to 200C/180C fan/gas 6. Line two baking sheets with baking parchment.
  2. Roll the puff pastry out into a rectangle shape, approximately ¼ inch thick.
  3. Brush the pastry with the beaten egg and sprinkle over half the cheese and a sprinkling of paprika.
  4. Fold the pastry in half and press down firmly to seal the ends. Roll out again into a rectangle and brush with the remaining egg and sprinkle with the rest of the cheese. Chill in the fridge for half an hour.
  5. Using a sharp knife, cut the pastry into 1cm/ ½ strips.
  6. Bake in the oven for approximately 15 minutes until risen and golden brown. Cool on a wire rack.

 

Devils on HorsebackML1103WELA4

Ingredients:

Dried prunes or dried apricots

Rindless unsmoked streaky bacon

 

Method:

  1. Preheat the oven to 200C/180C fan/gas 6. Line a baking sheet with backing parchment.
  2. Cut the bacon rashers in half. Roll the prune or apricot from the edge of the bacon tightly and secure through the middle with a cocktail stick.
  3. Bake in the oven for 10 minutes or until golden brown and crispy.
  4. Serve immediately.

 

Mini Croque Monsieurminicroq

Ingredients:

Sliced white bread (good quality and not too thick)

Mature cheddar

Slices of ham

*Quantities depend on how many you want to make, each 2 slices of bread cut into 6 canapés*

 

Method:

  1. Preheat the oven to 200C/180C fan/gas 6.
  2. Lay the bread on a board, cover with the ham excluding the crusts.
  3. Cover with thin slices of cheese, place another slice of bread on the top like a sandwich. Gently press together.
  4. Place on a baking sheet and bake in the oven for around 10 minutes turning half way through until golden brown.
  5. Remove from the oven and cut the crusts off, then cut in half and each half into 3.
  6. Serve hot on a platter with a spicy tomato or creamy grainy mustard dip.

 

Crostini with various toppingscrostini

Ingredients:

1 x baguette sliced into ¼ slices

Olive oil

Sea salt and black pepper

Method:

  1. Preheat the oven to 200C/180C fan/gas 6.
  2. Slice the bread and brush each side with olive oil and place on a baking tray.
  3. Bake in the oven until golden brown, 10 – 15 minutes.

 

Toppings:

Caramelised red onion chutney and goats cheese – spread a layer of chutney and top with the goats cheese, pop under a hot grill to brown

Fresh egg mayonnaise topped with a slice of smoked salmon and fresh dill

Pesto, cherry tomato and mozzarella or feta – spread a thin layer of pesto and top with slice of cherry tomato ad some mozzarella or crumbled feta, these can be served hot or cold and finished with some chopped fresh basil

Hummus spread on the crostini with a dollop of Harrisa  paste on the top

Slice of Brie on top of cranberry sauce

Categories: Uncategorized

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