ideas for canapes?

jexygirl

Hi Emi again!

A take on Pinks smoked salmon that I saw in the phili cook book, was to use a potato peeler and slice cucumber really thin. Then mix up smoked salmon and cream cheese, a bit of dill and lemon juice and spread that onto the cucumber then roll it up swiss roll stylee. When I did it I cut them off as each became bite sized.
Another one for spicy or whatever, is cut the crusts off a slice of bread, roll it really thin with a rolling pin, then spread whatever you want onto it, and again roll it up swiss roll stylee and cut into bite sized bits. They look posh and you can use virtually any filling you like or can get whoopsied
Jex

emilyka

Thanks meritaten, pink, and jex. Great ideas! Loving the smoked salmon rolly thing and filo tarlets, thinking about the chicken satay option but would this be as nice cold? As DM is doing some hot bits the oven at hers will be a little busy so I'm hoping to do cold bits rather than hot.

I had a little thought based on the carbs with something on top and was thinking would mini poppadoms with a lime pickle/ mango chutney and chicken mix on top work or would the poppadoms go soggy?

Will be off to Mr M tomorrow to see how the whoopsie shelf is looking!! :j

Pink.

emilyka wrote: »

Thanks meritaten, pink, and jex. Great ideas! Loving the smoked salmon rolly thing and filo tarlets, thinking about the chicken satay option but would this be as nice cold? As DM is doing some hot bits the oven at hers will be a little busy so I'm hoping to do cold bits rather than hot.

I had a little thought based on the carbs with something on top and was thinking would mini poppadoms with a lime pickle/ mango chutney and chicken mix on top work or would the poppadoms go soggy?

Will be off to Mr M tomorrow to see how the whoopsie shelf is looking!! :j

Chicken satay is just as good cold as hot :drool: as long as it's not overcooked and dry....soak the wooden skewers in water before cooking to stop them burning.

The pickle on top of the poppadoms sounds lovely but they will go soggy unless you do them at the very last minute just before serving....what about a dish with the pickle in the middle of a plate, surrounded by the poppadoms for dipping to save you time?

Pink

emilyka

Pink-winged wrote: »

Chicken satay is just as good cold as hot :drool: as long as it's not overcooked and dry....soak the wooden skewers in water before cooking to stop them burning.

The pickle on top of the poppadoms sounds lovely but they will go soggy unless you do them at the very last minute just before serving....what about a dish with the pickle in the middle of a plate, surrounded by the poppadoms for dipping to save you time?

Pink

Good idea with putting in on last minute, I think that'll be the case with filo parcels if I decide to do them. With the poppadoms I could make a chicken, pickle and mango dip and have the poppadoms as you suggested. Brill!

I was completely lost and out of inspiration, great ideas everyone- thank you very much :A

Paulie'sGirl

Chicken tikka? I use either chicken drumsticks, wings, or chunks of breast. Marinade in plain yog, lemon juice, enough tandoori powder to make a good colour and a bit extra chilli powder to butch it up a bit!! Grill or bake. Delish served cold with a bit of greek yog with lime sqeezed in.

Or same marinade for prawns - combine the two!

Harrisa on prawns is good too, so OH tells me (I just make it, doesn't eat it!) You can buy harissa paste in Tesco now.

If you want to go with a theme, Tesco sell bags of mini poppadums to eat like crisps - be warned though, utterly addictive! Serve with raita, lime pickle, mango chutney (on offer in Aldi) and some chopped onion and cucumber.

I have a recipe for WW onion bhajis and samosas. Both are lush cold. Bhajis are made in a 12 hole tin, and the samosas are made with filo pastry. Time consuming, but easy

PGxx

Mags_cat

Paulie'sGirl wrote: »

I have a recipe for WW onion bhajis and samosas. Both are lush cold. Bhajis are made in a 12 hole tin, and the samosas are made with filo pastry. Time consuming, but easy

PGxx

The bhajis sound good - can we beg the recipe for them, please?

far2812

Smoked salmon pate on a chunk of cucumber or a small square of toast always is a winner

Smoked salmon
Cream cheese
White pepper
Single Cream
Dill

Mix all in a blender and then put in the fridge for a couple of hours to set.

Cut your cucumber into thickish slices (peel some of the outside of the cucumber for extra effect). They are yummy and easy finger food!

sexymouse

Spicy and seafood - Sainsbury's sell coronation tuna in small tins (it's really nice and I have it in my lunchbox) - I usually top salt and pepper Jacobs crackers with it, but you could use it to fill pastry cases, or just smaller crackers - poppy seed ones would be nice.

MrsWoolfe

Hello,

A fairly easy and cheap one I do a lot are Baija's, I make a batter with some gram flour (besan) and water- you are looking for a fairly thick mixture so that it will stick to and coat whatever you are frying. I also add some salt and some crushed ginger and garlic and a pinch of tumeric. If you really want to make it spicy you could also add in some dried chilli flakes into the batter.

Then you can coat pretty much anything you like in the batter and fry in hot oil- only make sure to drain them well - they are lovely hot but also v nice cold. The most common fillings we use are thinly sliced potato, aubergine, sliced bread, but you can pretty much used anything you like- I usually make a few plain ones too. Serve with chilli dipping sauce, chutneys etc.

On the seafood side, it's not really a canape but usually goes down well- I make a crab salad using crab sticks- pretty fiddly as you need to "strip" the sticks into threads, but does taste yummy, I mix sliced onions, garlic, olive oil lots of lemon juice and a bit of salt and pepper for a dressing. MIx it all together in a bowl and serve on some crispy lettuce. If you let the crab meat sit in the dressing for a while it really soaks up the flaours, but if you do this don't add the salt until just before you serve it.

hope that helps!

emilyka

MrsWoolfe wrote: »

Hello,

A fairly easy and cheap one I do a lot are Baija's, I make a batter with some gram flour (besan) and water- you are looking for a fairly thick mixture so that it will stick to and coat whatever you are frying. I also add some salt and some crushed ginger and garlic and a pinch of tumeric. If you really want to make it spicy you could also add in some dried chilli flakes into the batter.

Then you can coat pretty much anything you like in the batter and fry in hot oil- only make sure to drain them well - they are lovely hot but also v nice cold. The most common fillings we use are thinly sliced potato, aubergine, sliced bread, but you can pretty much used anything you like- I usually make a few plain ones too. Serve with chilli dipping sauce, chutneys etc.

On the seafood side, it's not really a canape but usually goes down well- I make a crab salad using crab sticks- pretty fiddly as you need to "strip" the sticks into threads, but does taste yummy, I mix sliced onions, garlic, olive oil lots of lemon juice and a bit of salt and pepper for a dressing. MIx it all together in a bowl and serve on some crispy lettuce. If you let the crab meat sit in the dressing for a while it really soaks up the flaours, but if you do this don't add the salt until just before you serve it.

hope that helps!

Loving the baija idea, does it need to be deep fried? I don't have a DFF :mad:

far2812 I like the idea of salmon pate- what toasts do you serve it on?

Pauliesgirl Please can I have the recipe for both?