I whipped up a few super quick and easy canapes that will allow you to get on with the important stuff when entertaining, having fun.
Creamed Corn Fritters with Chilli Jam
Makes 30 bite size canapes
1 x 420g creamed corn (pref. no artificial colours/ flavours & preservative free)
1 egg
1 ¼ cup plain flour
sea salt to season
1 tbs rice bran oil
store bought chilli jam (Christine Manfield’s is my favourite)
Mix together the creamed corn, egg and plain flour and season with sea salt.
Heat the rice bran in a large non stick frypan on a medium heat. Using 2 teaspoons, spoon small rounds of mixture and pan fry 2 minutes on each side or until golden brown.
Serve hot with chilli jam on the side.
Cauliflower Soup Shooters with Chorizo Crumble
½ head cauliflower, sliced finely
1 heaped tbs butter
250ml milk
¾ cup chicken stock
sea salt to season
Crumble
2 slice day old bread, crusts removed
1 small chorizo sausage, removed from its casing
1 tbs olive oil
sea salt to season
Place the cauliflower, butter, milk and stock in a saucepan and bring to the boil. Turn down the heat to a simmer and cook for 10 -15 minutes or until tender.
Blend until smooth and season to taste.
For the crumble, pan fry the sausage, breaking it up with a wooden spoon, after a minute or so crumble the bread in continue to cook for about 5 minutes or until golden brown and crispy. Season to taste and blitz to a crumb like consistency in a food processor.
Pour the soup into shot glasses and spoon over the crumble.
Pumpkin Soup Shooters with Candied Almond & Pistachio
500g butternut pumpkin, finely sliced
1 heaped tbs butter
250ml milk
¾ cup chicken stock
sea salt to season
Candied Almond & Pistachio
¼ cup almonds
¼ cup raw caster sugar
¼ cup pistachios
sea salt
Place the pumpkin, butter, milk and stock in a saucepan and bring to the boil. Turn down the heat to a simmer and cook for 10 -15 minutes or until tender.
Blend until smooth and season to taste.
For the candied nuts, place the almonds and sugar in a small non stick frypan and cook on a medium heat until the sugar liquidises and turns golden (about 3 minutes). Stir through the pistachios and sprinkle with sea salt.
Spoon onto a sheet of baking paper and allow to cool slightly before blitzing to a crumb like consistency in a food processor.
Pour the soup into espresso cups and spoon over candied nuts and serve.
For the candied nuts, place the almonds and sugar in a small non stick frypan and cook on a medium heat until the sugar liquidises and turns golden (about 3 minutes). Stir through the pistachios and sprinkle with sea salt.
Spoon onto a sheet of baking paper and allow to cool slightly before blitzing to a crumb like consistency in a food processor.
Pour the soup into espresso cups and spoon over candied nuts and serve.



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