Camembert and Cranberry Toasts

Do you want a tasty canapé that you can make in 15 minutes using items which at Christmas you probably have tucked away in your fridge? If so this is a great little canapé to use

Southern Fried Cauliflower bites

I’ve covered these cauliflower florets in a southern spiced mix. The cauliflower is marinade overnight to extract some of the moisture from the cauliflower and add flavour. The marinade then helps to make the spice mix stick and I’ve added panko  (a very light dry breadcrumb) to ensure it is crispy.

Quesadillas with refried beans

I found out today that quesadilla means little cheesy thing which I rather like. I like these too! Serves: 6-8 as an appetiser, 4 as a light lunch, 32 canapé 5 a day: 1 per quesadilla Time: 20 minutes Ingredients 8 medium corn tortilla Olive oil 1/2 onion, finely chopped 1 clove garlic, crushed 400g…

Kale Bhajias

I’m turning to another staple of the UK Indian restaurant for this canape/appetiser. We consume vast quantities of Bhaji in the UK but did you know that we’ve been spelling them wrong. The closest snack that they resemble is the bajji from the South West of India or the pakoda/pakora (still with me??)  from the North where apparently it is eaten during monsoon so what better way to cheer you up in the drizzly autumn and winter here.

Chilli Paneer

You could have knocked me down with a feather when I found out that one of my favourite Indian dishes was actually Indochinese, an Indian homage to China, found in many Chinese restaurants in India. The Chinese equivalent I suppose or chips with curry sauce, the chow mien or the UK’s favourite dish, chicken tikka masala.

Polenta and Rosemary Fries

Polenta is one of those things that has definitely fallen out of fashion but I love it, not as a mashed potato style side but made firm and then fried and served with a variety of sauced from tomatoes to creamed fungi…..and maybe a shaving of truffles. Yum!

The secret to cook polenta is plenty of seasoning. Parmesan helps but if you are vegan you can substitute this for nutritional yeast which has a cheese flavour but is totally vegan.

Brave Potatoes

Having been a bit sniffy about deconstruct foods like deconstructed apple pie being blobs of apple, crumble and custard on a plate I’m going to give you today a deconstructed patatas bravas only so that you can use it as a canape. Pop a cocktail stick in to the potato to save your guests sticky fingers and use the tomato sauce as a relish, for this reason I’ve made it a bit more chunky than the traditional Madrid recipe which is more like a pouring sauce. For that reason I don’t think you can really call this Patatas Bravas but it’s really good,  trust me! 

Pea and Mint Bruschetta

oday I’m continuing on with the bruschetta theme, this time topped with peas and mint. The bonus of this is as long as you have some good quality bread, some frozen peas in the freezer and some sprigs of mint in the garden or in a pot then you can make this. Very useful if some unexpected guest turn up. If you are not needing to keep this vegan then you can include some Parmesan in the mix for added flavour and if you are not a big fan of mint then do not include it and top with some lightly toasted pine nuts instead.

Tomato Bruschetta

The origins of bruschetta are ancient, dating back probably to Roman times if not before and was either a way to revitalise stale bread or in it’s most basic form, bread, fire toasted with olive oil, a method to test the quality of olive oil. In London it, along with sun-dried tomatoes became super fashionable in the late 1980’s and early 90’s soon after the River Cafe (a famous Italian restaurant in London) shot to fame.

Pepper, Red Onion & Halloumi Skewers

  I’m cheating with this canapé a bit as it isn’t 100% vegan so doesn’t quite fit in with the advent plant based canapé theme for but you could swap the halloumi for firm tofu if you prefer. Again this is really simple to make and most can be prepared well in advance so all…

Falafel and Hummus Canapé

Normally at Christmas people would be cutting biscuits in to stars but I wondered whether you could do it to flat breads to give these canapés a bit more of a festive feel. I certainly had fun making them and they tasted great if I do say so myself. You can use pre bought hummus and falafel in which case this recipe should only take about 15 minutes to knock up.

Vegetable Spring rolls

Today is my final day of asian inspired plant based canapé for the run up to Christmas. Vegetable spring rolls are often seen at parties and you can buy them in bulk from oriental supermarkets and many supermarkets party party selection. If you are serving vegan guests make sure that you check the packaging as they may sometimes contain egg. To make them stand out from the crowd, serve with a homemade dipping sauce and cut them with a pair of scissors on the diagonal. If you do want to have a go at making them yourself then follow the recipe below. 

Vegetarian Makizushi

If you went to a Japanese restaurant with my parents it wouldn’t be too long before they started telling you of the infamous evening when, as a young child, they took me to a friends house for dinner. The wife had spent hours lovingly preparing a meal of her native Japanese cuisine. I obviously didn’t…

Spring Vegetable Gyoza

Gyoza are the Japanese version of Chinese pot sticker dumplings and both make ideal canapes or appetisers.

In supermarkets now you can buy a variety of ready made gyoza, both meat, prawn or vegetable based to keep in the freezer until cooking.  Itsu  is a brand that you will often see. In oriental supermarkets you will get a much wider choice and you can also buy gyoza wrappers to make you own.

Summer Rolls

For todays canapé I’m going back to Vietnam and although these are served all over Vietnam, rather specifically in this case I’m thinking of the Mekong Delta. We stayed in a wooden homestead on the delta and were served on our first night, make your own summer rolls with pineapple and a fish which looked a little like a piranha! I’m not going to show you that but suffice to say the addition of pineapple to the rolls is now something I always do as it brings a lovely sharp, sweet tang.

Thai Corn Cakes (Tod Man Khao Pod)

I’ve always loved these corn fritters since I first tried them in a local Thai restaurant.  They are best served straight away but for ease you can precook them up to a couple of days before and then warm through just before serving which is idea when having a party or people round for dinner.

Vietnamese Salad Cups

Some of you might be quite surprised by my day job which has nothing whatsoever to do with gardening or food other than I work for one of the UK’s largest supermarkets. One of the perks of my job however is to get to see the food that is going to hit the shelves before it comes out. In our food cascade this year the trend is going to be vegetarian and vegan party and Christmas food. This wasn’t much of a surprise but what was a surprise was that the food developers were having difficulty developing plant based party food that didn’t look generally brown. I suppose that when canapés are meat or cheese based we expect them to be brown, but are expecting a little more from a plant based canapé.

Chargrilled Asparagus with Parmesan

It’s time to put my asparagus to bed for the year but there is still time for one last meal and to take advantage of the box of free range eggs given to me by a friend from his own chickens so what could be better than asparagus dipped in to a a freshly boiled Legbar or Plymouth brown rock egg?

Crispy “Fried Seaweed”

When is crispy fried seaweed not crispy fried seaweed?

Go to any Chinese restaurant in the UK and you will find crispy fried seaweed on the menu but in my travels around China where we ate many weird and wonderful things, including hot pots, Beijing duck, tofu shaped to look like tripe, apples grown in the shape of Buddha, shrimp paste fermenting in vats and dumplings that looked like goldfish but not once did we see crispy seaweed.

Falafels

Falafel can easily be bought from the supermarket and you seem to be able to buy them in an increasing array of flavours from sweet potato to beetroot. Interesting as they may be, nothing beat the taste of freshly cooked hand-made falafel.