Festive savoury canapés
Category
Starter
Festive savoury canapes recipe.
Ingredients
-
Mini Peppers Stuffed with Cream Cheese, Croustades, Tiptree Mango Chutney
-
Pâté preferably meat, Oat Biscuits, fresh Clementine, Tiptree Ploughman’s Chutney
-
Prawns, blinis, Tiptree Tomato Ketchup & Mayonnaise
-
Sausages – cocktail/chipolata, Shallot, Tiptree Orange Marmalade & Mustard with Honey Sauce
-
Smoked Salmon, Cream Cheese, Blinis, Tiptree Hot Gooseberry Chutney
-
Turkey or chicken slices, Vol au Vent (ready to use), Brie, Tiptree Cranberry Sauce
Directions
Mini Peppers – put a teaspoon of Mango Chutney into croustades, top with a pepper, garnish with pomegranate seeds
Pâté – spread Ploughman’s Chutney on centre of biscuit, we used a pastry cutter to cut rounds of pâté then place it on chutney, garnish with fresh clementine that has been skinned.
Prawns – heat blinis in oven for a few minutes, mix mayonnaise with a little Tomato Ketchup and add prawns, when blinis are cool, place prawns on blinis and garnish
Sausages – if you can’t find cocktail sausages just carefully twist chipolatas in half and cut, put a little olive oil in pan, add chopped shallot, then sausages, when almost cooked add a tablespoon of Orange Marmalade with a little Mustard & Honey Sauce, serve warm
Smoked Salmon – heat blinis in oven, mix cream cheese with a little Hot Gooseberry Chutney, when blinis are cool, top with cream cheese and a piece of smoked salmon
Turkey/Chicken – heat vol au vent for 2-3 minutes in oven, put small pieces of brie in pastry and return to oven for 2 minutes. Spread Cranberry Sauce on meat and put in top of vol au vent
