Assorted canapés

Chicken Kiev

Ingredients

• 200g chicken, minced
• Pinch of salt & pepper
• Garlic
• Oil
• Mozzarella
• 1 egg
• 50g flour
• 50g Panko breadcrumbs

Method

1. Place the chicken in a bowl and add salt, pepper, and garlic.
2. In the palm of your hand, place the chicken with the mozzarella in the middle and form a ball.
3. Prepare 3 separate bowls of eggs, flour, and panko crumbs.
4. Dip each ball in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating.
5. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden.
6. Transfer to a baking tray and cook for

Vegetable canapés

 Ingredients

• Maltese bread
• Cream cheese
• Yellow peppers
• Brussel sprouts
• Cherry tomatoes
• Radish

Method

1. Cut the Maltese bread into circles, preferably using a ring cutter.
2. Cook in the oven for five minutes.
3. Place cream cheese in a piping bag with a star nozzle.
4. Pipe the filling evenly into the pieces of bread.
5. Finely chop cherry tomatoes, peppers, and Brussel sprouts.

Stuffed mushrooms

Ingredients

• Red kidney beans
• Oil
• Lemon
• Salt & pepper
• Mushrooms
• Walnuts
• Apricots

Method

1. Place the kidney beans together with some oil, lemon, salt, and pepper in a blender until a paste consistency is achieved.
2. Wash the mushrooms and remove their stems, then hollow them out with a spoon.
3. Fry in a pan for 10 mins.
4. Stuff the mushrooms with the paste.
5. Chop apricots and walnuts to garnish.

Salmon gravlax canapés

Ingredients

• Maltese bread
• Cream cheese
• Salmon gravlax

Method

1. Cut the Maltese bread into squares, preferably using a cutter.
2. Cook in the oven for five minutes.
3. Place cream cheese in a piping bag with a star nozzle.
4. Pipe the filling evenly into the pieces of bread.
5. Garnish with salmon gravlax on top.

This recipe first appeared in Gourmet Today magazine, December, 2018

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