Assorted canapés

Sophisticated savoury bites to serve at your festive party or as a light starter

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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