Festive savoury canapés
Festive savoury canapes recipe.
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
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