Christmas Canapes

Whether you’re hosting friends or family, planning what to serve up can be stressful - so we’ve whipped up a few canapés that will guarantee everyone has a Merry Christmas.

Tortilla Tapas

Ingredients:

• 3 Medium-sized Potatoes, peeled and thinly sliced
• 2 Large Red Peppers, quartered & seeded
• 6 Large Eggs, lightly beaten
• Handful Flatlead Parsley, chopped
• 4 TBSP Garlic-Infused Olive Oil
• Handful Spring Onions, chopped, green tips only
• Salt and Pepper (to taste)
• 1/2 TSP crushed chilli flakes (optional)

Method:

1. Preheat oven to 180°C.
2. Heat olive oil in a pan. Fry potatoes gently for 20 minutes until the potatoes are tender, adding peppers for the last 5 minutes. Tip into a large bowl, season and cool for 5 minutes.
3. Stir in the eggs, chilli flakes, spring onions and parsley. Leave to sit for 5 minutes
4. Heat a non-stock 20cm pan in oven for 5 minutes, then brush with oil. Pour in the potato-egg mixture and return to oven.
5. Cook for 15-20 minutes. (Check it’s ready by pressing the top lightly. If it is still runny, return to the oven for a couple of minutes.) Once cooked, cool for 5 minutes, then turn out on to a board. Cut into squares and serve.

Satay Eggplant Skewers

Ingredients:

• 1 Large Eggplant
• 250mL Coconut Cream
• 4 TBSP Peanut Butter
• 1 TBSP Garlic-Infused Olive Oil
• 1 1/2 TBSP Sesame Oil
• 1 1/2 TBSP Soy Sauce
• Small knob of Ginger, peeled and grated
• 1 Lime, juiced
• Handful Coriander Leaves
• Pinch of Chilli Flakes (optional)

Method:

1. Heat the oven to 180°C. Chop the eggplant in half and then into 2cm batons. Tip into a lined roasting tin and toss with the sesame oil and soy, then spread out in a single layer. Roast for 20 mins until soft.
2. Meanwhile, make the satay sauce. Heat the coconut cream and peanut butter together in a saucepan over a medium heat. Add the olive oil and ginger and bubble for 5 mins until thickened. Season with a splash of soy sauce and the lime juice to taste.
3. Skewer the cooked eggplant on cocktail sticks and arrange on a serving platter. Drizzle over the satay sauce and scatter with chilli flakes and coriander OR serve the sauce on the side for dipping.

Carrot & Chilli Fritters

Ingredients:

• 3 Large Carrots, coarsely grated
• 150g Persian feta, drained
• 2 Eggs
• 1/2 Cup Plain Flour (use GF if wheat sensitive)
• 1/2 Cup Mint leaves, finely chopped
• 1/2 TSP Coriander Spice
• 1/2 TSP Caraway Seeds, crushed
• 6 Spring Onions, green tips only, finely chopped
• 80mL Lemon infused Olive Oil
• Natural Yoghurt (to serve)
• 1/2 Cup Coriander leaves, finely chopped

Method:

1. Place carrot into a bowl with crushed spices, spring onion, crumbled feta, herbs, eggs and flour; season to taste and mix to combine. Divide mixture into 12 and shape into 7cm-diameter fritters, placing on a tray lined with baking paper.
2. Heat 1 tbsp oil in a frying pan over medium heat, cook the fritters in two batches, turning halfway until golden (2-3 minutes each side). Remove from pan and keep warm. Repeat with remaining oil and fritters.
3. Serve fritters warm with natural yoghurt. Scatter with coriander leaves and drizzle with extra lemon oil.

Fried Tortillas with Edamame

Ingredients:

• Vegetable Oil, for shallow-frying
• 8 Corn Tortillas
• 240g Edamame Beans
• 1 TSP Coriander Seeds
• 2 TBSP Olive Oil
• 2 Limes, juiced
• 1 TSP Maple Syrup
• 200g Danish Feta, crumbled
• 1 Cup Coriander Leaves, torn
• 1 Avocado, diced
• 3 Cups Mixed Salad Leaves
• 1 Spring Onion, green tips, finely chopped
• Edible flowers (optional)

Method:

1. Fill pan with ~2cm vegetable oil and fry tortillas on medium heat in batches, turning occasionally, until golden (2-3 minutes)
2. Blanch edamame beans in a large saucepan of boiling salted water (3-4 minutes). Drain, refresh in iced water, then drain again.
3. For dressing, dry-roast coriander seeds in a small frying pan until fragrant (20-30 seconds). Combine with maple syrup, lime juice and olive oil in a bowl and season to taste.
4. Break tortillas onto plates, top with edamame, feta, avocado, coriander, salad leaves, spring onion and flowers and drizzle with dressing to serve.

Chargrilled Zucchini

Ingredients:

• 2 Zucchinis, cut into 2cm slices
• 500g Haloumi, cubed
• 1 TBSP Olive Oil
• 1/2 TSP Dried Chilli Flakes
• 1/2 TSP Dried Mint
• Fresh Mint & Lemon Wedges (to serve)

Method:

1. Cut zucchini into 2cm slices, then haloumi into cubes to form a piece about the same size as the zucchini. Thread zucchini and haloumi alternately onto bamboo or metal skewers and set aside.
2. Heat a char-grill pan (or BBQ) over medium-high heat. Brush zucchini and haloumi with olive oil and sprinkle with dried mint. Char-grill, turning occasionally, until haloumi is golden and zucchini is tender (3-4 minutes).
3. Scatter with chilli and fresh mint, drizzle with oil, and serve with lemon wedges.