canapes

Curing your own salmon is well worth it for taste and wow-factor. Serve this beetroot and berries version as a starter or on crackers as a canapé

Beetroot & Blackberry Cured Salmon

salmon,

brown sugar

sea salt

blackberries

beetroots,

juniper berries, crushed

tbsp gin

dill,

white peppercorns, crushed

tbsp horseradish

Beetroot & blackberry cured salmon

In a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, combine the ingredients for the beetroot and berry cure. Unravel some cling film but keep it attached to the roll. Spoon a bit of the cure on the cling film then lay the salmon, skin-side down, on top and pack the rest of cure over the flesh. Roll the fish tightly in cling film to create a package. Put the package in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins and put in the fridge for two days, turning the salmon over occasionally.

On the second day, remove the salmon from its wrapping and scrape off any excess cure. Gently rinse the remaining cure off the salmon and pat dry with kitchen towel. In a bowl, combine the chopped dill with the peppercorns, horseradish and gin. Prepare another piece of cling film for the salmon and cover all over with the herb mix. Wrap the salmon up again as before. Put it in the baking tray, weigh it down, and leave, for at least another 8 hrs. Remove the salmon from its wrapping and transfer to a board. Finely slice and serve with sourdough crackers and pickles. Will keep in the fridge for up to three days.

This is my twist on classic sausage rolls, with a herby mushroom filling surrounded by golden puff pastry

Vegan mushroom rolls

onion

celery

olive oil

500 g chestnut mushrooms

garlic

Dijon mustard

ml white wine

black pepper

breadcrumbs

parsley

thyme

puff pastry

almond milk

sesame seeds

These lovely little smoked salmon bites are easy, tasty nibbles, perfect for parties

Smoked salmon, horseradish and cress toasts

horseradish

½ small tub crème fraîche

lemon juice

ciabatta

extra virgin olive oil

g salmon

½ punnet cress

Sticky spiced wings make great finger food or canapés, and this version skips the deep-fried stage so they're healthier

Baked buffalo chicken wings

garlic cloves, crushed

tbsp cider vinegar

paprika

Worcestershire sauce

tsp celery salt

tbsp pepper sauce (we used Frank's hot sauce)

tbsp honey

½kg chicken wing, halved at the joint

In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.

Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

Bake up some new potatoes and top with soured cream and chives for a bite-sized, simple canapé

Mini jacket potatoes

bag new potato

milliliters half-fat soured cream

chives

Heat oven to 190C/170C fan/gas 5. Prick the potatoes with a fork, rub with the oil, then toss with sea salt. Arrange on a baking sheet and bake for 1 hr. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives. Serve straightway.

This popular Brazilian snack, known in its native country as pao de queijo, is gluten-free and works great as a mini savoury treat or a canape. Making it in an air fryer ensures it's extra crunchy on the outside while still chewy and soft on the inside.

Air fryer Brazilian cheese bread puffs recipe

milliliters (1 cup) milk

milliliters (1/2 cup) vegetable oil

(2 cups) tapioca flour

eggs

(1 cup) finely grated parmesan cheese

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834691355001&=domain=taste

5348771529001-5834691355001

Spinach, Gruyère and quails’ eggs are a winning combination, all packed up in a neat little parcel of deliciousness in these cute canapés.

Equipment and preparation: you will need a 24-hole mini cupcake tin for the tartlets and 200g/7oz dried split peas for blind baking.


Spinach, Gruyère and quails’ egg tartlets

grams/4½oz plain flour

salt

unsalted butter,

spinach, washed

100 grams/3½oz Gruyère cheese, grated

nutmeg

salt and black pepper

quails’ eggs

paprika,

Whether you’re hosting a big celebration with friends and family or having a low-key night in with a special someone, these beautiful Speck Alto Adige and Orange Canapés will satisfy and delight.

Speck Alto Adige and Orange Canapés

Refrigerated Prepared Pie Crust Dough

TBS Extra Virgin Olive Oil

Salt

¼ tsp Ground Pepper

2-3 TBS Orange Marmalade

TBS Gorgonzola Crumbles

½ tsp Dried Thyme

Preheat the oven to 450 Degrees F. Line a large sheet pan with foil, parchment, or a silicone mat.

Unroll the refrigerated pie dough onto a cutting board. (If it cracks, just push it back together with your hands, no biggie.) Using a small 1 ½ inch cookie cutter, cut out as many crackers as possible. I rolled out the excess dough so that I was able to cut out a total of 36 crackers.

Place the crackers onto the baking sheet, and brush them with olive oil. Sprinkle the crackers with a little bit of salt and pepper, and bake for 5-6 minutes. Check the crackers after 5 minutes because they can burn quickly. Look for golden edges and a crisp, dry top.

Allow the crackers to cool, and place them on a serving plate. Top each cracker with a small dollop of orange marmalade, a few crumbles of gorgonzola, and a small piece of Speck Alto Adige. Then, sprinkle the canapés with the dried thyme, and serve.

Enjoy and have a Happy New Year!

This coleslaw uses a vinaigrette instead of mayonnaise to create a super healthy veggie salad dish

Winter slaw with warm celery seed dressing

green bean

white cabbage

white onion

carrots

sunflower oil

tbsp caster sugar

celery seeds

tbsp wholegrain mustard

Cook the green beans for 1 min in boiling salted water, then drain and rinse under a cold tap. Place in a large bowl with the cabbage, onion and carrot.

In a small saucepan, bring the dressing ingredients to the boil. Add a pinch of salt, remove from the heat, let cool for 5 mins, then toss with the salad before serving.

In about half an hour, you can have these gourmet smoked salmon pikelets on the table.

Buckwheat pikelets with smoked salmon and dill

(75 grams) buckwheat flour

(75 grams) plain flour

tsp baking powder

tsp salt

(250 milliliters) buttermilk

egg, separated

butter, melted

sour cream

horseradish cream

smoked salmon slices

Salmon roe, to serve

Dill sprigs, to serve

Entertaining the crowds is made easy with a tasty platter of these chicken and avocado wonton cups.

Basil chicken and avocado wonton cups

(about 250 grams) Lilydale Free Range Chicken Breast

Olive oil,

flour wonton wrappers

(1/4 cup) pine nuts

basil

red chillies, finely chopped

green shallots, ends trimmed, finely chopped

garlic clove, crushed

Salt & black pepper

avocado, peeled, finely chopped

Here's a festive party line-up they'll still be talking about next New Year's Eve!

Basil and ricotta tartlets

tub basil

(60 grams) fresh ricotta cheese, crumbled

cherry tomatoes, quartered

Without basil, we wouldn't have pesto or that beautiful sweet and slightly spicy perfume that fills the air when cooking with this much-loved herb.

Basil and smoked trout crostini

French bread stick (baguette) (see

Olive oil spray

x 110 grams pkt goats cheese

tbsp thickened cream

pkts sliced smoked trout

This deliciously tasty carrot dip is an exciting addition to an entertaining platter.

Carrot and cumin dip

1kg carrots, peeled, coarsely chopped

tsp cumin

Turkish pide,

David Chang famously reinvented the pork bun at his cult New York restaurant, Momofuku, and has inspired Valli Little's own version here. Marinate the pork 1 day ahead.

Homemade buns with hoisin roast pork

dry instant yeast

tsp caster sugar

(350 grams) plain flour

milk powder

peanut oil

Lebanese cucumber, thinly sliced

spring onions, shredded

Snow pea sprouts, to serve

pork fillet

tbs brown sugar

tbs soy sauce

tbs honey

tbs rice wine vinegar

ginger, grated

A classic favourite - smoked trout on bruschetta is the perfect starter for any occasion.

Hot-smoked ocean trout bruschetta

creme fraiche,

baby capers, rinsed, drained

eschalot, very finely chopped

chervil sprigs

hot-smoked ocean trout or salmon portions, skin discarded

sourdough,

The idea of using instant mashed potato works a treat, resulting in fluffy pancakes with no peeling or grating.

Little potato & spring onion pancakes

(250 milliliters) milk

spring onions, thinly sliced

dry instant mashed potato mix

plain flour

lemon juice,

unsalted butter, to brush

milliliters good-quality hollandaise sauce (see note)

creme fraiche

salmon

salmon roe (see note)

Snipped chives, to serve

herb leaves (or micro salad leaves), to serve (see note)

Marinated roast capsicum

red capsicum, quartered, deseeded

green capsicum, quartered, deseeded

yellow capsicum, quartered, deseeded

red chilli

(about 50 grams) red onion, thinly sliced

tbsp chopped fresh continental parsley

tbsp sherry vinegar

tsp extra virgin olive oil

These easy but of so delicious canapés made with simple, fresh ingredients will delight your guests.

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