Super easy and quick whilst still impressive and delicious New Years Eve canapés!
I hope you all had a wonderful Christmas filled with fun, love and laughter!
I think New Year's Eve is the perfect time to serve canapés. I like to serve canapés, starter, main and pudding so our guests are well fed! You’re likely to be partying into the early hours, and you don’t want anyone getting too tipsy so plenty of food is a must!!!
Let me show you how I prepare some of our very favourite canapés.
Chicken Liver Parfait with Quince Jelly & Thai Basil
Ingredients -
Crostini’s
Chicken liver parfait (I adore Heston Blumenthal’s!)
Quince jelly
Thai basil / Regular basil / Rocket leaves
Method -
Lay out your crostini’s.
Spread a good layer of the chicken liver parfait onto the crostini.
Pop a small basil leaf on top of the parfait.
Spoon a small piece of quince jelly onto the top.
Enjoy!
Smoked Salmon and Cream Cheese Rolls
Ingredients -
Smoked salmon slices
Cream cheese (Philidelphia works well!)
Chives
Lemon Juice
Black Pepper
Method -
Mix the cream cheese, chives, black pepper and squeeze of lemon together to taste.
Spread the mixture onto the salmon slices.
Roll the slices up tightly into a sausage shape.
Wrap in cling film and pop into the fridge to firm up (use the freezer if you’re short on time!).
Once firm, remove and slice into bitesize pieces.
Serve shortly after slicing!
Harissa and Coconut Cream Prawns
Ingredients -
King prawns
2 tsp Harissa paste
1 tsp Coconut cream
1 Shallot
Clove of garlic
Lemon juice
Coriander
Cocktail Sticks
Method -
Fry off your shallot and garlic in some olive oil.
Add 2 tsp of harissa paste and 1 tsp of coconut cream to the pan and heat to combine.
Add your prawns and coat them well in the mixture.
Pop the prawns onto their cocktail sticks - one per stick.
Heat up a griddle pan with a little olive oil and give the prawns a little griddle to add a bit of colour.
Remove from the griddle and place them onto the platter you’re serving them from.
Squeeze over a little lemon and scatter your chopped coriander leaves, and they’re ready to go!
I hope and your guests all enjoy, and that you all have a happy New Year!
See you in 2020!
Love,