Why is it that no one ever wants to try making canapés at home? It cannot be fact that caterers are the only people brave enough to serve canapés a drinks parties or when entertaining. I was so excited to be asked by Sous Chef to use their brilliant products and come up with some fun, exciting and simple canapés.
Top 5 Social Pantry Canapés
Gold Quail Eggs with Black Lava Sea Salt
This is even simpler and definitely has the wow factor, we have served these eggs at some of the most prestigious fashion events as they are brilliantly eye catching.
Makes 12 Eggs
1 pack of quail eggs
2 tablespoons of colorant alimentaire metallisé
2 tablespoons of Viking smoked salt or black lava salt
Three Step Recipe:
- Gently place your quail’s eggs into boiling water and cook for 2 mins 40 seconds and then run under cold water to cool down before peeling.
- Once cold, peeled and dry, sprinkle gold powder over the eggs until they are evenly covered.
- Fill a ramekin with Smoked Salt or Black Lava Salt from Sous Chef and watch your guests reaction to your fun, perfectly cooked and beautiful gold eggs!
Ham Hock and Parsley Croquettes
A warming croquette is a hard one to resist, they are becoming more and more popular and definitely worth that little bit more prep time.
1 large ham hock (soaked overnight)
1 carrot diced
1 onion diced
2 celery stalks
3 bay leaves
1 clove of garlic crushed
11g shallots chopped
Handful of chopped parsley
2 tablespoons wholegrain mustard
½ teaspoon cracked pepper
40g plain flour
2 beaten eggs
- Remove ham hock and place into saucepan with the vegetables, peppercorns and bay leaves.
- Slowly bring to the boil skimming away any froth. Simmer until tender – approximately 2-3 hours and then leave to cool.
- Pick the ham hock and pulse in a food processor until shredded.
- Add garlic, shallots, mustard and parsley and blend until mix has bound together. Add cracked black pepper.
- Mould into approximately 8-inch cylinder rolls and roll into cling film. Chill for 2 hours.
- Cut evenly into small croquettes.
- Pass through flour, eggs and bread crumbs.
- Deep fry until golden at 170 degrees.
- Drain on paper towel
- Serve on a skewer and place in a Sous Chef wooden holder.
Seared Scallops with Poppy and Chia Seeds
It is definitely the bright green puree which when teamed with diver caught scallops really are all round stunners.
4 medium fresh scallops
1 tablespoon chia seeds
1 tablespoon poppy seeds
Salt & Pepper
- Remove scallops from their shell, quickly rinse and pat dry.
- Lightly season scallops, sear in a smoking hot frying pan until light golden for 1-2 minutes.
- Roll into the mixed poppy and chia seeds
Sirloin Steak Skewers with Rocket
Fun! Gone are the days of simple beef on a stick, it now has to involve buckets and a dash of rocket to add colour!
2 6oz sirloin steak trimmed
1 garlic clove crushed
Few sprigs of thyme
Teaspoon olive oil
Teaspoon rock salt
Hand fall of rocket
- Marinade the steak for 10 minutes with garlic, thyme, olive oil and lightly season with salt and crack black pepper.
- Meanwhile, place a griddle pan on until it is very hot.
- Carefully cook the steaks to your liking – rest for 5 minutes.
- Carefully slice lengthways.
- Skewer the steak strips with rocket leaves and serve
Simple, elegant and a bit of a classic.
Makes 10-12 Canapés Spoons
1 x 8oz salmon fillet, skin off
1 tablespoon capers, diced
1 tablespoon cornichons, diced
1 tablespoon chopped dill
Zest of 1 medium lemon
Zest of 1 lime
Freshly ground pepper
- Place your salmon fillet wrapped in cling film into the freezer to chill while you prep all your ingredients.
- Chop all your ingredients, zest the citrus fruits and place in a bowl.
- When your salmon has chilled down gently cube your salmon fillet, so that you have 1cm pieces.
- Mix the salmon and other ingredients together, season and enjoy!
- Serve on a canapé spoon with a garnish of your choice, an edible flower or micro cress can often look fun.