Smoked Salmon Canape Cups: Entertaining Made Easy

Canapé cups are always a spectacular finger food!

The hint of vodka gives the classic smoked 

salmon and crème fraîche a new edge.

The red of the beetroot and touch of green from the dill

makes this the perfect Christmas finger food!

INGREDIENTS

20 Savoury Canape Cups

1/4 Cup of Crème Fraîche

1 Tbsp Vodka

Sea Salt

Freshly Ground Pepper

1 Tsp Horseradish Cream

200g Smoked Salmon or Smoked Ocean Trout, cut into 2cm squares

1/2 Cup Beetroot Relish (either from jar or freshly made from recipe below)

Fresh Dill Sprigs

Beetroot Relish

1 Brown Onion, finely chopped 

1/3 Cup Brown Sugar
1/4 Cup Red Wine Vinegar
1/2 Cup Water
Pinch of Ground Cinnamon and Cloves
225g Drained Canned Beetroot, finely chopped


METHOD

Beetroot Relish

Combine chopped brown onion, brown sugar, red wine vinegar, water and ground cinnamon and cloves in a saucepan over medium heat. Cook for 5 minutes or until onion is soft. Add beetroot, and cook for 15 minutes or until thick. Allow to cool before using in this recipe, or store in the fridge, in a sterilised jar or plastic container, and use when required.

Canape Cups

Mix the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge for 5 to 10 minutes until firm.

To Assemble

Place two salmon squares in every canape cup.

Top each canape cup with 1/2 tsp of beetroot relish.

Now add a small dollop of crème fraîche and a sprig of dill to each canape cup.

Serve immediately. Or place in refrigerator until ready to serve.

These can be made up to 2 hours ahead of time.

Caramelised Onion Vol-au-vents - Entertaining Made Easy

These bite-sized pieces of puff pastry with a

light and tasty filling are back in vogue,

and are just the thing for circulating at Christmas.

So here are my savoury vol-au-vents filled with

caramelised onions, roast beef and horseradish cream.

INGREDIENTS

12 Cocktail Vol-au-vent Cases (available from most supermarkets in the bakery)

200g Eye Fillet

3 Tbsps Horseradish Cream

Sea Salt

Freshly Ground Pepper

1 Cup of Caramelised Onion (either from jar or freshly made from recipe below)

Caramelised Onion - makes about 1 cup

2 Tbsps Olive Oil
3 Large Salad or Brown Onions, thinly sliced
2 Tbsps Brown Sugar
1-2 Tbsps Balsamic Vinegar


METHOD

Caramelised Onion

Heat oil in a large fry pan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don't be tempted to turn the heat up, as you don't want the onions to burn.

When onions are softened and tinged golden, add sugar and balsamic - this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Allow to cool before using in this recipe, or store in the fridge, in a sterilised jar or plastic container, and use when required.

Vol-au-vents

Preheat the oven for 150 degrees Celsius.

Place vol-au-vent cases on a lined baking tray, and heat through to freshen pastry for 10 to 15 minutes. Remove from oven and allow to sit for 15 minutes before filling.

Meanwhile, heat a fry pan over a high heat.

Season the eye fillet, and cook for 4 minutes each side. Allow to sit for 5 minutes, then wrap in cling wrap, and place in the freezer for 10 minutes. The fillet will be very easy to slice by doing this step.

Place the fillet on a board, and take a sharp knife, and slice the fillet steak into 3mm slices.

To Assemble

3/4 fill the vol-au-vent cases with the caramelised onion.

Take a slice of fillet, and roll it tightly, and place it end up on top of the caramelised onion. Repeat for remaining vol-au-vent cases.

Finish with a small dot of horseradish cream on top.

Serve immediately. Or place in refrigerator until ready to serve.

These can be made up to 4 hours ahead of time.



Tuna Dip: Entertaining Made Easy

This divine dip is made in less than 10 minutes,

and is perfect for entertaining.

It can be made up to 24 hours ahead of time.

The recipe can be easily doubled or tripled to feed a larger crowd.

 I like it served with Lavosh crackers,

but you could serve it with fresh Turkish bread or baguette.

INGREDIENTS:

185g Can of Tuna in Oil, flaked, (include oil)
3 Tbsps Continental Parsley, finely chopped
3 Tbsps Chives, finely chopped
1/2 Red Onion, finely chopped
4 Tbsps Lime Juice
2 Tbsps Wholegrain Mustard
100g Cream Cheese, softened

Lavosh, to serve

METHOD

Place all ingredients in a bowl and mix well until smooth. Alternatively place in a food processor and process until smooth.

Spoon into a serving dish, cover with plastic food wrap and refrigerate until ready to serve.

Serve with Lavosh, fresh Turkish Bread or Baguette.

Lemon Garlic Chicken

This chicken recipe is a tangy and tasty dinner that is 

perfect for a mid week meal or weekend BBQ.

This chicken is so unbelievably simple,

but ever so delicious!

INGREDIENTS (Serves 4)

4 Chicken Breasts

4 to 6 Garlic Cloves, minced

1/2 Cup Lemon Juice

2 Tsps Thyme, finely chopped (or 1 Tsp dried)

1 Tsp Paprika

1/4-1/2 Tsp Cayenne Pepper (adjust to your liking)

1 Tsp Sea Salt

1/2 Tsp Freshly Ground Pepper

1/4 Cup Olive Oil

METHOD

Place the chicken in a shallow dish.

Combine all marinade ingredients together and pour over the chicken.

Cover and marinate in the refrigerator for 3 hours or overnight. Turning occasionally.

To Pan Roast the Chicken

Heat 1 Tbsp olive oil and 1 Tbsp butter in a large fry pan over a high heat.

Add the chicken to the pan and cook without disturbing until the bottom side is well browned, about 2-3 minutes. You may want to reduce the heat to medium-high if the chicken is browning too quickly.

Flip the chicken using tongs and brown the other side for another 2 minutes.

Reduce the heat to medium and cover the pan.

Cook the chicken through, another 8-10 minutes, depending on the thickness. You may choose to flip the chicken once more whilst cooking, but otherwise keep it covered.

Serve with a dollop of hummus and a simple salad, like My Fattoush Salad.

Link to My Fattoush Salad Recipe:
http://beccannonsrecipes.blogspot.com/2011/12/my-fattoush-salad.html

Link to Hummus Recipe:
http://beccannonsrecipes.blogspot.com/2011/11/hummus.html

  

My Fattoush Salad

Fattoush is a popular Middle Eastern salad prepared
a lot during the fasting month, Ramadan.

Easy, light, yet filling - it's a great side to grilled chicken or lamb,

or as a light meal all on its own.

Below is my version of the Middle Eastern classic spring salad.

INGREDIENTS (serves 4 as a side)

1 Round Lebanese Bread
Oil Spray
1 Tsp Sumac (optional)

2 Lebanese Cucumbers, finely diced (if very fresh, no need to peel)
2 Tomatoes, finely diced
4 Radish, finely diced
1 Red Capsicum, finely diced
4 Shallots, finely diced
2 Tbsps Mint, finely chopped
1/2 Bunch of Parsley, leaves picked
1/3 Bunch of Coriander, leaves picked

Dressing
1 Lemon, juice of
2 to 3 Tbsps Olive Oil
Sumac, sprinkle of
Sea Salt and Freshly Ground Pepper to taste

METHOD

Preheat the oven for 200 degrees Celsius.

Split the Lebanese bread in half.

Place on an oven rack, spray each half lightly with oil, and then dust with sumac.

Place into the oven and toast for 5 to 10 minutes or until light brown in colour. Be careful, as they can burn very easily.

Remove from oven, allow to cool. Break into 5cm pieces.

In a large serving bowl, combine cucumbers, tomatoes, radish, shallots, mint and parsley. Toss until well combined.

Squeeze over the lemon juice. And drizzle the olive oil over the salad. Sprinkle over some sumac. Season to taste.

Just before serving, gently mix through the Lebanese bread pieces.


Notes:
Sumac is a lemon flavoured Middle Eastern spice, available at most supermarkets or delis. If you can find it is worthwhile trying to include in this salad as it gives a fruity astringent taste

Baked Sticky Lamb Ribs

This is a really tasty marinade for any ribs, wings or drumsticks.

Lamb ribs make for a really lovely Spring or Summer meal,

especially served with salad and baked potatoes.

This recipe is definitely finger licking good. Even for the little people.

INGREDIENTS (Serves 4)

1.4kg Lamb Ribs

Marinade

1/2 Cup Tomato Sauce

1/4 Cup Honey
2 Tbsps Soy Sauce
2 Tbsps Brown Vinegar
1 Tbsp Brown Sugar
2 Garlic Cloves, minced
1 Tsp Dijon Mustard


METHOD

Combine tomato sauce, honey, soy, vinegar, sugar, garlic and mustard in a large glass or ceramic dish. Add ribs and toss until well coated with marinade.

Cover and refrigerate for at least 1 hour, preferably overnight.

If you have marinated the ribs for more than 4 hours and have some extra time, take them out of the refrigerator at least 1 hour before cooking, and let them stand at room temperature.

Preheat oven to 200˚C.

Line a large baking tray with baking paper.

Transfer ribs to prepared tray.

Roast for 1 hour, turning once during cooking or until tender and sticky.

Remove from oven, allow to stand covered in foil for 10 minutes.

Serve immediately.

Crunchy Wombok Salad

This is a really great change from traditional salads.

It is so easy to make, and extremely tasty.

It would also be one of the most versatile I know:
it is a great with fish, chicken, pork, lamb and beef.

Try this salad at your next BBQ, dinner or picnic,

and watch everyone come back for seconds.

INGREDIENTS

1 Wombok, finely shredded
1 Carrot, peeled, julienned (optional)
1 Cup Bean Sprouts (optional)
6 Shallots, trimmed, finely sliced 
1/2 bunch Coriander, leaves picked, coarsely chopped 
1 Pkt of Crunchy Noodles (Chang's are ideal)
1/2 Cup (80g) Roasted Peanuts, Pine nuts or Slivered Almonds

Dressing
2 Tbsps (30ml) Lime Juice
1 Tbsp (15g) Castor Sugar
1 Tbsp Fish Sauce
1 Tbsp Rice Vinegar
1 Tsp Soy Sauce
1 Red Birdseye Chilli, seeded, finely chopped (optional)

METHOD

To make the dressing, combine the lime juice, sugar, fish sauce, vinegar, soy sauce and chilli in a lidded jar, shake to combine well.

Combine the wombok, carrot, bean sprouts, shallots, and coriander in a large salad bowl.

Just before serving, add dressing to the wombok mixture, and toss to combine.

Now add the noodles, and toss again to combine.

Sprinkle with nuts.

Serve immediately.

Christmas Trail Mix

Homemade Christmas trail mix is the perfect teacher gift, family or friend gift.

It's easy to make up large batches of trail mix at one time,

which means you can make plenty for everyone on your list in one day.

It's much easier than baking and is a nice switch

from the traditional cookies and fruitcake.

Package your homemade trail mix in tins, cellophane bags, or small glass jars. 

Add a small card with all of the ingredients listed,

just in case you're not sure about potential allergies.

INGREDIENTS (Makes 24 Cups)

750g Roasted & Salted Peanuts

500g Roasted Cashews

340g Craisins

375g Raisins

225g Coconut Flakes

710g Red & Green Xmas M&Ms

METHOD

Combine all ingredients in a large bowl.

Store in an airtight container.

My Carne Guisada

Carne Guisada means "meat in gravy".

It is a simple Mexican dish to make, and tastes wonderful.

Recipes for Carne Guisada vary from kitchen to kitchen...

for instance I like to add the mexe-beans to mine.

Below you will find two methods of cooking: Stove Top and Oven.

iBuen apetito!!

INGREDIENTS

1kg Chuck Steak, diced
4 Tbsps Plain Flour
1 Onion, finely chopped
2 Garlic Cloves, minced
1.5 Cups Beef Stock
140g Tomato Paste
400g Tin of Tomatoes, crushed
425g Tin of Mexe-Beans, un-drained (available at the supermarket)
2 Tbsps Oil

For a very quick simple recipe use
1 Burrito Seasoning Packet

OR combine the following ingredients for your own flavoursome seasoning:

1/4 Tsp Chilli Powder

1/2 Tbsp Paprika
1/2 Tbsp Cumin
1/2 Tsp Oregano
1/4 Tbsp Garlic Powder
1/2 Tbsp Onion Flakes or Onion Powder
1/8 Tsp Cayenne Powder, adjust according to your taste buds
1/4 Tsp Salt

Options to Serve with:
Cooked Rice
Natural Corn Chips or warmed Tortillas
Sour Cream
Avocado, mashed
Coriander



STOVE TOP METHOD

In a large zip lock bag, place the beef and flour. Shake gently until all the beef is coated in flour.

Heat the oil over a medium to high heat in a heat proof casserole dish with a lid.

Brown the meat in batches. Set meat aside after each batch.

After the last batch of meat, add onion and garlic to the dish, and cook for 4 minutes.

Return the meat to the dish.

Stir in burrito seasoning, stock, tomato paste and tinned tomatoes.

Bring to boil. Reduce heat and simmer, covered for 45minutes. Stirring occasionally.

Add mexe-beans and liquid to the mixture, stir to combine.

Simmer, uncovered, for a further 30 minutes or until meat is tender.

Serve over cooked rice, garnished with warmed tortillas, avocado and coriander.


OVEN METHOD

Pre heat the oven to 160 degrees Celsius.

In a large zip lock bag, place the beef and flour. Shake gently until all the beef is coated in flour.

Heat the oil over a medium to high heat in a heat proof casserole dish with a lid.

Brown the meat in batches. Set meat aside after each batch.

After the last batch of meat, add onion and garlic to the dish, and cook for 4 minutes.

Return the meat to the dish.

Stir in burrito seasoning, stock, tomato paste and tinned tomatoes.

Bring to boil.

Cover the casserole dish and place it into the preheated oven for about 90 minutes.

Add mexe-beans and liquid to the mixture, stir to combine.

Place back into the oven covered for a further hour.

Serve over cooked rice, garnished with warmed, avocado and coriander.

Iceberg Lettuce & Radish Salad

With the summer heat on it's way... it’s time for lighter 

salads that pack a ton of flavor without being heavy.

 

This dish provides all the flavour you could ever want and

mingles it with an abundance of colour and simple preparation.

 

 

From idea to plate in less than five minutes,

It’s the perfect summertime salad.

INGREDIENTS (Serves 4 as a Side Dish)

1 Iceberg Lettuce
1/2 Bunch Radishes, washed, thinly sliced
1/2 Bunch of Chives, thinly snipped

Dressing
1/4 Cup of Whole Egg Mayonnaise
1 Tbsp of Baby Capers, drained and chopped
1 Tbsp White Wine Vinegar


METHOD

Wash lettuce, dry thoroughly and chill until crisp and ready to serve.

Dressing
Mix together mayonnaise, capers and vinegar in a small bowl until well combined.

Cut lettuce in half, then cut each half across into six wedges. Arrange on a large serving platter and spoon over dressing.

Scatter with chives, and sliced radish.

Serve immediately.

Simple Savoy Cabbage Salad

Savoy Cabbage is a more delicate taste and texture than

green cabbage and offers a refreshing change of pace.

This crisp and vibrant salad goes well with fish, chicken, pork and BBQ ribs.

INGREDIENTS (Serves 4 as a side)

1/2 Savoy Cabbage, outer leaves removed, finely shaved on a mandolin

1/2 Bunch of Continental Parsley, leaves picked

1 Tsp Dried Chilli Flakes

Dressing

2 Tbsps Balsamic Glaze (available at the supermarket)

METHOD

Place cabbage, parsley and chilli in a bowl. Toss until well combined.

Drizzle over balsamic glaze when ready to serve.



Avocado, Mango & Macadamia Salad

This is a colourful and very tasty mix of mangoes,

avocados and macadamias in a tangy lime dressing.

This is a great salad to accompany chicken or fish.

INGREDIENTS (Serves 4 as a side)

1/2 Salad Onion, thinly sliced

2 Tbsps Red Wine Vinegar

1/4 Tsp Sea Salt

1 Avocado, peeled and cut into thin slices

1 Baby Cos, trimmed

1 Mango, peeled and diced

50g Macadamia Nuts, halved or chopped

Dressing

2 Limes, juice of

1/2 Tbsp Raw Sugar

1 Tbsp Soy Sauce

3 Tbsps Oil, Olive or Avocado

METHOD

Put salad onion in a small bowl with the red wine vinegar and salt. Leave for at least 20 minutes.

Arrange lettuce leaves on a large serving plate.

Top with avocado, mango and macadamias.

Dressing

Combine lime juice, raw sugar, soy and oil in a small jar with a lid, and shake vigorously until well combined.

Before serving, garnish the salad with the salad onion, and drizzle with the dressing.

Serve immediately.





Green Salad with Horseradish Dressing

This is an ideal salad to serve on a large platter

and place in the centre of the table when

serving steak or roast beef in spring or summer.

The horseradish dressing complements the beef,

whilst the addition of feta adds a nice tang.

INGREDIENTS (Serves 4 as a Side)

1 Baby Cos, trimmed
1 Avocado, peeled and thickly sliced
8 Cherry Tomatoes, quartered
3 Shallots, trimmed and thinly sliced
50g Feta Cheese, crumbled

Dressing
2 Tbsps Horseradish Cream

2 Tbsps White Wine Vinegar

2 Tsps Honey

1 Tsp Dijon Mustard

1/2 Tsp Sea Salt

Fresh Ground Pepper

1/4 Cup Extra-Virgin Olive Oil

METHOD

Arrange lettuce leaves on a large serving plate.

Top with tomatoes, shallots and avocado.

Sprinkle over feta cheese.

For Dressing

Combine horseradish, vinegar, honey, mustard, oil, salt, and pepper in a small jar with a lid, shake vigorously until well combined

Drizzle dressing over salad.

Serve immediately. 

Crispy Roast Potatoes with a Golden Twist

Brushing the potatoes with a mixture of olive oil

and melted butter gives them a crispy crust.

They taste great sprinkled with the sea salt, dried tumeric and oregano.

The tumeric gives the potatoes that beautiful golden colour.

INGREDIENTS (Serves 4)

1kg Medium Coliban Potatoes, peeled and quartered

1 Tbsp Olive Oil
20g Butter, melted
Sea salt flakes
1 Tsp Tumeric (optional)
1 Tsp Dried Oregano (optional)


METHOD

Place the potato in a large saucepan of cold water.

Bring to the boil over high heat. Simmer for 5 minutes or until slightly tender.

Drain. Place, in a single layer, on a tray lined with paper towel.

Set aside for 30 minutes to cool.

Preheat oven to 180°C.

Brush or spray a large baking trays with a little oil.

Combine the butter and remaining oil in a small bowl.

Use a fork to score or scrape the curved side of the potato lengthways.

Place, in a single layer, cut-side down, on the prepared tray.

Brush with butter mixture.

Sprinkle with seasalt, tumeric and oregano.

Roast in oven, brushing with the butter mixture once, for 40 to 50 minutes or until golden brown.