Festive Savoury Canapes

Festive Savoury Canapes

Tiptree Recipes
Tiptree Recipes
A few ideas for simple canapes using Tiptree products and a selection of blinis, croustades, biscuits and vol au vents with festive ingredients and garnishes. Recipe by Sally Carpenter for Wilkin & Sons Ltd.

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Ingredients and Method

Method

  1. Mini Peppers – put a teaspoon of Mango Chutney into croustades, top with a pepper, garnish with pomegranate seeds.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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