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.