Glorious Lazy Canapés for the Holidays

These three Christmas canapé recipes are always at the top of my list over the holiday period; they look impressive, taste delectable and are perfect for lazy cooks who prefer to spend their time socialising rather than squirreled away in the kitchen.  You’ll find these canapes quick and easy to prepare and their wonderful array of flavours improve from preparing them in advance.

Chicken, Sage, Pancetta Skewers; Jerusalem Artichoke Dip

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Serves: 8

An unusual and clever canape for dark winter nights that utilises Jerusalem Artichokes unique sweet earthiness for a warm creamy dip that compliments the sage in these tasty salty pancetta wrapped chicken skewers.
Ingredients
  • 500g diced Chicken Breast
  • 250g sliced Pancetta
  • Sage leaves

    Marinade
  • 1 clove chopped Garlic
  • 1 tbs Olive Oil
  • 1tbs chopped Sage
  • Salt & Pepper

    Dip
  • 4 Jerusalem Artichokes, peeled
  • Knob of Butter
  • 1 tbsp Double Cream
Instructions
  1. Marinade the chicken for at least 2 hours.
  2. Wrap in ½ slice of pancetta.
  3. Fry with the pancetta join facing down until crispy brown & turn over. There’s no need to cook them right through.
  4. Put on a skewer with a sage leaf, and keep in the fridge for up to 2 days until required
  5. Boil the artichokes until soft, and blend with cream & butter. Season. Keep for up to 2 days.
  6. Cook the skewers for 10mins in 200 degrees C. Heat the puree, and serve.

 
Smoked Salmon/Gravad Lax & Horseradish Mascarpone on Rye

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Serves: 6

Really good Gravad Lax or smoked salmon never fails to impress, especially when it's served on a slice of dense rye bread that’s been softened by an indulgent whirl of zesty horserasdish marscapone.
Ingredients
  • I packet of sliced German Rye
  • 250 g Marscapone
  • 2 tbs Creamed Horseradish
  • Fresh Dill
  • 1 packet of Smoked Salmon or Gravad Lax
Instructions
  1. Cut out 6 circles from each slice of bread, with a cookie cutter.
  2. Cream the cheese, horseradish, chopped dill & pepper together, and pipe onto the bread.
  3. Top with smoked salmon & a sprig of dill. Serve.

Chargrilled Asparagus; Tomato, Rosemary & Anchovy Dip

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Serves: 4

Chargrilling asparagus gives the stems an extra sweet smoky flavor that works beautifully with the punchy flavours of this healthy roast tomato dip that works wonders on winter tomatoes.
Ingredients
  • Asparagus Tips
  • 1 tbs Olive Oil
  • Salt & Pepper

  • Dip

  • 2 Vine Tomatoes, slow roasted until half dried
  • Sprig of Rosemary
  • 2 Anchovies
  • 1 tbs Dijon Mustard
Instructions
  1. Toss the asparagus in olive oil & seasoning
  2. Heat up a griddle pan until it smokes and cook the asparagus, continually turning for 2 mins. They should still have some crunch when served.
  3. Bash the tomatoes, rosemary leaves, mustard and anchovy until smooth in a pestle & mortar.
  4. Drizzle the oil in gradually, to make a mayonnaise-like consistency. Season.
  5. Serve the both the dip & asparagus at room temperature.

 

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