A well-chosen selection of canapes is a delicious and practical way to help the fizz go down at parties. TASTE finds inspiration in a new book dedicated to canapes
WHETHER it’s a small family gathering or a big New Year’s Eve bash, chances are you’ll have some entertaining to do over the festive period.
And what better way to delight your guests than by serving up platters of canapes that look pretty, tickle the taste buds and, crucially, are a practical way to feed a crowd?
In the new edition of her book Canapes, Victoria Blashford-Snell writes: “Serving canapes to your guests is a fun way of showing off not only your organisational skills, but your knowledge of cooking and of pairing up assorted flavours, including different influences from other cuisines.”
She points out: “All your guests require is a drink, a cocktail napkin and a warm welcome and you have the recipe for a smooth festive bash.”
These canape recipes from the book will go down a treat at any winter party.
ASIAN PORK BALLS WITH CHILLI-LIME DIPPING SAUCE
FOR THE SAUCE:
Juice of 1 lime
1tbsp caster sugar
2tbsp fish sauce
1 red chilli, seeded and finely chopped
1 garlic clove, finely chopped
1tbsp grated fresh root ginger
FOR THE MEATBALLS:
200g minced pork
30g shallots, finely diced
2 garlic cloves, finely diced
1tsp soft brown sugar
½tsp freshly ground black pepper
10g coriander leaves, finely chopped
10g mint leaves, finely chopped
1tbsp grated fresh ginger
2tbsp Thai fish sauce
Vegetable or sunflower oil to fry
1tbsp chopped fresh coriander, to garnish
For the sauce, mix all the ingredients together with 2 tablespoons of water and taste for seasoning.
Place the meatball ingredients into a large bowl and mix well together. Then mould a ball, about the size of a walnut, for testing. Heat a frying pan with 2 tablespoons of oil and fry the ball on both sides for 2 minutes or until cooked through.
Taste to check the flavour ... you may wish to add more fish sauce or salt to your mixture. Roll the remainder of the mixture into small balls.
Fry briskly but gently on both sides to cook through. At this stage you can keep them warm in a medium oven until ready to serve. Serve with the chilli-lime dipping sauce scattered with torn coriander.
CLASSIC CHEESE QUESADILLA WITH GREEN CHILLI, CORIANDER, AND AVOCADO SALSA
FOR THE SALSA:
2 ripe avocados
Half a red onion, very finely chopped
Half a red chilli, seeded and chopped
Juice of 1 lime
Salt and freshly ground black pepper
1tbsp olive oil
Dash of Tabasco sauce, or to taste