Canape-recipes

3 Easy Entertaining Recipes

The Lazy Hostess Babe Scott shares her favourite easy finger food recipes – plus they’re a great way to use up leftovers (your guests will never know!).

Excerpt from The Lazy Hostess by Babe Scott. Published by Random House, RRP $29.95.

Jumping Jalapeños 

Makes 24

12 fresh jalapeño peppers, cut in half
250g Philadelphia cream cheese
12 thin slices streaky bacon, cut in half crosswise

1. Place toothpicks in a small bowl, cover with water and soak for 15 minutes to prevent them from burning.

2. Preheat oven to 190°C. Line a rimmed baking sheet with parchment paper.

3. Cut stems off peppers and cut them in half lengthwise. Remove seeds and ribs.

4. Fill each pepper half with cream cheese. Wrap each pepper half in a half-slice of bacon and secure with a toothpick.

5. Arrange on the baking sheet, seam side down. Bake for 10 minutes. Take out of the oven, flip, and cook for another 8 to 10 minutes or until the bacon is cooked through.

You can assemble these the day before the party and keep them in the fridge, covered. Bake them just before the party.

entertaining2

Paris Stilton Crostinis

Makes 24

1 long baguette
Olive oil
80g (2 tbsp) apricot jam
2 tbsp balsamic vinegar
24 dried figs, coarsely chopped
250g cream cheese, softened
110g Stilton
60g pecans, chopped

1. Preheat oven to 200°C. Cut baguette into ó cm slices and arrange them on a baking sheet lined with parchment paper.

2. Brush the top of the crostinis with oil and bake for around 10 minutes until they are lightly toasted.

3. In a small saucepan, stir apricot jam and vinegar over low heat until blended. Stir in figs and cook over low heat for 5 minutes or until softened. Remove from heat.

4. Mix cream cheese and Stilton with a fork or in a blender.

5. Spread a generous layer of cheese mixture on the crostinis. Top with 1 heaped teaspoon fig mixture and ó teaspoon chopped pecans.

6. Bake 3 to 5 minutes in the oven.

You can prepare these the morning of the party and bake just before your guests arrive. Serve warm.

Tip: An easier but still yummy option is simply to spread fig jam on a crostini. Put some blue cheese on top and serve cold.

entertaining3

Bourbon Beef Sliders

Makes 24

680g minced beef
1 tsp salt
1 tsp ground pepper
2 tbsp olive oil
1 large onion, diced
120ml bourbon
250ml barbecue sauce
1/2 jar (200g) jalapeño slices
6 hamburger buns

1. Season beef with salt and pepper and form into 24 small patties.

2. Heat oil in a medium frying pan over medium-high heat. Once the oil is hot, add the patties and cook until just about done in the middle: approximately 3 to 4 minutes each side. Remove the patties from the pan and set aside. Drain off all but 2 tablespoons of fat and return the pan to the stove.

3. Add diced onions to the frying pan and stir to cook: about 3 minutes. Take the pan off the heat before pouring in the bourbon (so it doesn’t catch fire).

4. Return to the heat and stir, reducing the bourbon by half: about 2 to 3 minutes. Stir in the barbecue sauce and jalapeño slices.

5. Reduce heat to low and place the patties in the bourbon barbecue sauce to simmer, turning to coat, for a few minutes to absorb the flavour.

6. Flatten the hamburger buns with a rolling pin and cut each into four pieces. Place each patty on a piece of bun, spoon on some sauce and top with another piece of bun.

You will need to cook these just before the party. Serve warm.

Tip: You can use turkey or chicken if you don’t want to use beef.

What are your go-to finger food recipes?

December 24, 2013

Karen Martini’s Baked Oysters with Bacon and Horseradish Cream

These sexy baked oysters with bacon and horseradish cream from Karen Martini’s gorgeous new cookbook Everyday would make an impressive first course for a dinner party or a canapé for summer parties.

These oysters are a refined nod to the Kilpatrick. The oysters gently warm through but stay bright and plump and keep their vibrant sea flavour – Karen Martini.

Everyday by Karen Martini, published by Pan Macmillan, RRP $39.95

Makes: 24

Ingredients

2 dozen oysters (plump Pacific oysters are great)
1.5 kg rock salt
120 ml cream
100 g parmesan cheese, finely grated
15-cm piece of fresh horseradish, peeled and finely grated, or 3 tablespoons prepared horseradish
freshly ground black pepper
80 g unsalted butter, cut into dice, chilled
60 g fresh breadcrumbs
1 handful of flat-leaf parsley, finely chopped
4 slices of streaky bacon, fried until crisp
2 lemons, quartered, to serve

Method

1. Set up the oysters on a baking tray, stabilising each oyster on a small pile of rock salt so they can be served straight from oven to table.

2. Preheat the oven grill to high.

3. Mix the cream, parmesan and horseradish in a bowl and season with pepper.

4. Top each oyster with half a tablespoon of the cream mixture, a tiny knob of butter and a grind of pepper. Combine the breadcrumbs and parsley and sprinkle over each oyster. Place under the grill for 3 minutes until golden (the oysters should not be fully cooked).

5. Before serving, break over the bacon and serve with the wedges of lemon.
karenmartinieveryday

November 3, 2013

Mushroom and Halloumi Bruschetta Recipe

Whether as a snack, light meal or dinner party canapé, these mushroom and halloumi bruschetta are packed with rustic Italian flavours and really easy to make. For an easy dinner for one, we like to top these tasty toasts with a fried egg, or when friends come over they make an elegant bite-size snack to serve with bubbly.

Serves: 4 

Ingredients

1 tablespoon Talinga Grove Extra Virgin Olive Oil
300g small button mushrooms, quartered
125g halloumi cheese, chopped
1 teaspoon fresh thyme leaves
1 teaspoon balsamic (we like Lomondo Aged Caramelised Balsamic)
8 slices crusty Italian bread
2 cloves garlic, halved
Talinga Grove Garlic Infused Extra Virgin Olive Oil

Method

1. Heat Talinga Grove Extra Virgin Olive Oil in a small frypan over medium-high heat. Add mushrooms and cook for 3 minutes until they begin to soften.

2. Add halloumi cheese and cook for 2 to 3 minutes, or until just tender. Stir in fresh thyme and balsamic vinegar.

3. Toast bread on both sides.

4. Rub one side of each with a cut garlic clove.

5. Top bread slices with mushroom mixture. Drizzle lightly with Talinga Grove Garlic Infused extra virgin olive oil. Season with freshly ground black pepper and serve.

Recipe courtesy of Talinga Grove. Talinga Grove olive oil is available from Olive Trader.

What’s your favourite dinner for one recipe?

October 16, 2013