Now that #DryJanuary is well and truly over, our thoughts can return to easy entertaining again; and whether you're having a drinks party or fancy some light bites for a semi formal occasion, get your party off to a stylish start with our tempting canapé recipes.
Finger friendly food leaves more space for mingling, dancing et al - and means that you can be the host/ess with the mostest rather than racing around the kitchen like a loon. They do say the best things come in small packages and these exquisite little masterpieces both look good and taste delicious.
If you're stuck for ideas on what to serve at your next get together, these healthy(ish) canapé ideas are so effortless you’ll be feeling chill as when when your guests arrive.
Don't forget to cater for friends' dietary requirements and include dairy/gluten free and veggie/vegan options. I like to stash a platter of these away for friends with limited choices in case everyone else (me) nabs them first!
FIG, MOZZARELLA & PARMA BITES
Ingredients
figs
buffalo mozzarella
mint leaves
quality Parma ham or prosciutto
extra virgin olive oil
balsamic vinegar
Method
Quarter a fig (or peach/melon), pinch apart a little buffalo mozzarella, take a mint leaf then wrap a slice of Parma ham or prosciutto around everything and stab together on your fork. Finish by drizzling over a little extra virgin olive oil and balsamic vinegar if you like.
MEXICAN ROAST SWEET POTATO BITES
Ingredients
3 long, thin sweet potatoes
2tbsp olive oil
2tbsp Mexican seasoning
To serve:
guacamole
soured cream with chives
tomato salsa
small handful coriander
Method
Heat the oven to 200C, gas 6. Slice 3 sweet potatoes into 1cm circles. Toss the potato circles in a mix of 2tbsp olive oil and 2tbsp Mexican seasoning to coat thoroughly.
Roast for 10-15 mins until cooked through. Once slightly cooled, top with spoonfuls of guacamole, soured cream with chives and tomato salsa. Scatter over coriander to serve.
SESAME THAI FISH CAKES
Ingredients
500g frozen pollock fillets, defrosted and chopped
1 lemongrass stick, finely chopped, or finely grated zest of 1 lemon
2 garlic cloves, crushed
Finely grated zest of 1 lime
1 red chilli, deseeded and chopped
2.5cm root ginger, finely grated
2tbsp light soy sauce
To Coat:
1 egg white, lightly beaten
5tbsp plain flour
100g sesame seeds
Method
Tip the pollock on to a tray lined with kitchen paper. Cover it with kitchen paper and pat to remove excess moisture.
Tip the fish into a food processor, add the lemongrass or lemon zest, garlic, lime zest, chilli, ginger and soy sauce. Blitz to blend the fish to make a smooth consistency.
Line another tray with baking parchment, take 18tbsp of the mixture and shape into balls. Flatten slightly to make mini fishcakes.
Put the egg white into a small, shallow dish and scatter the flour and sesame seeds on to a tray.
Dip the fishcakes into the egg white, then the flour and sesame seeds, turning to cover. Chill for 20 mins or longer.
Heat the oil in a deep-fat fryer to 180°C. Fry 6 fishcakes at a time for about 6 mins, until they’re golden and cooked through. Keep warm in a low oven until needed. Alternatively, cool, chill and reheat them to serve in an oven at 200°C or Gas Mark 6 for 15 mins. Serve with sweet chilli sauce and an Asian-style salad.
ROQUEFORT AND PEACH BRUSCHETTA
Ingredients
2 peaches
French bread stick
1 packet of Roquefort cheese
Method
Peel peaches. Boil some water in a deep pan and set up a bowl of cold water alongside. Take each peach on a fork, dip it in the boiling water and count to ten, transfer it to the cold water for five seconds then peel.
Make toasts using sour dough or bread of your choice, spread Roquefort thickly across each slice, cut the peaches into wedges and arrange carefully.
CORONATION CRAB SALAD CRACKERS
Ingredients
1tbsp mild curry paste
2tbsp Greek-style yogurt
1tbsp mango chutney
170g tinned crab meat
Zest and juice of ½ lime
50g lettuce finely, shredded
Prawn crackers (or mini poppadoms) to serve
Pinch cayenne pepper
Method
Mix the curry paste, Greek yogurt, mango chutney and lemon juice. Stir through the crab and season.
Spoon the shredded lettuce onto the prawn crackers and top with the coronation crab. Sprinkle with a little cayenne pepper to serve.
WATERMELON, CURED HAM & FETA
Ingredients
550g fresh watermelon chunks
14 slices Serrano ham
200g feta cheese
fresh mint
black pepper
Method
Cut 14 slices Serrano ham in half, then cut a 200g block of feta into 28 cubes.
To assemble, thread the watermelon, ham and feta onto mini cocktail skewers with fresh garden mint, then season with black pepper.
MINI LAMB KEBABS
Ingredients
500g lamb mince
1tsp ground cumin
2tsp ground coriander
3 garlic cloves, finely chopped
200g natural yogurt
Few sprigs mint, chopped
1tbsp lemon juice
1tbsp oil
1/2 small bunch flat-leaf parsley, finely chopped
Method
Mix together the lamb, cumin, coriander and 2 garlic cloves. Divide into 24 balls, then mould onto a mini skewer. Chill until needed. Mix together the yogurt, mint and lemon juice. Season to taste.
Brush the kebabs with oil then place under a medium to high grill, or put on a griddle pan. Cook for 15 mins turning occasionally. Once cooked, roll in the parsley and serve with the yogurt sauce.
LUXURY HUMMUS
Ingredients
700g chickpeas, drained
135ml extra virgin olive oil, plus extra for drizzling
2 garlic cloves, roughly chopped
1 tbsp tahini
1 ½ lemons, juiced
For the toppings
½ tsp smoked paprika
½ tsp sumac
½ small pack parsley, roughly chopped
40g pomegranate seeds
crudités and warm pittas, to serve
Method
Blitz ¾ of the chickpeas and 120ml of the oil with the rest of the hummus ingredients and a good amount of seasoning in a food processor. Add a little water if it is too thick. Spoon the hummus into a serving bowl or spread it onto a plate. Can be made up to two days in advance and kept in the fridge.
Dry the rest of the chickpeas on kitchen paper as much as possible. Heat the remaining oil in a frying pan over a medium heat. Add the chickpeas and a large pinch of salt, and fry until golden, around 4 mins. Drain on kitchen paper.
Drizzle some oil over the hummus, then sprinkle with the spices, parsley and pomegranate seeds. Scatter the fried chickpeas on top and serve with crudités and warm pitta breads.
MINI PARMA VEGGIE TARTS
Ingredients
2 eggs
200ml cream
150g chopped vegetables – eg sweetcorn, asparagus and pepper
1tbsp pesto
8 wide slices Parma ham
Method
Heat the oven to 200C, gas 6. In a large jug mix together the eggs, cream, vegetables and pesto.
Line 8 spaces of a 12-hole muffin tin with Parma ham. Pour in the egg mixture to fill each ‘case’.
Bake for 15-20 mins or until the egg has set to the touch. Cool a little before serving. Once cooled completely, these will keep in the fridge for a couple of days.
HALLOUMI FRIES
Ingredients
halloumi 2 blocks, cut into fat chips
sumac 1 tsp
ras el hanout 1/2 tsp
natural yoghurt 100ml
pomegranate molasses 2 tbsp
pomegranate seeds 100g
mint a handful, chopped
Method
Heat a shallow pool of oil in a large frying pan. Thoroughly pat the halloumi dry before adding to the pan and cook, turning until golden brown on all sides.
Tip into a bowl, add the sumac and toss.
Mix the ras el hanout with the yogurt and season with salt.
Put the fries on a platter, drizzle over the yogurt and pomegranate molasses then sprinkle with pomegranate seeds and mint. Eat immediately.