Newspaper article The Journal (Newcastle, England)

Finger-Licking Good Start to Year; 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

Newspaper article The Journal (Newcastle, England)

Finger-Licking Good Start to Year; 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

Article excerpt

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 (Makes 20) 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 1/2tsp 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 Makes 24 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 FOR THE QUESADILLA: 4 flour tortillas (18cm) 175g grated Swiss Gruyere cheese 30g coriander, finely chopped 1 bunch of spring onions, trimmed and finely chopped 1 green chilli, seeded and finely chopped Salt and freshly ground black pepper Olive oil For the salsa, skin and stone the avocado, then finely chop or mash with the rest of the salsa ingredients and season to taste.

Place 2 tortillas on the work surface. …

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