- Serves: 8-10
- Cook Time: 1 hour 40 minutes
- Prep Time: plus 1hr soaking
- Effort: easy
For the red onion marmalade
- 8 red onions, finely shredded
- 200 ml red wine
- 50 ml blackcurrant cordial, such as ribena
- 50 ml port
- 100 g sugar
- 25 ml red wine vinegar
- 2 tbsp redcurrant jelly
For the goats cheese bites
- 400 g fresh goats' cheese
- 25 ml milk, optional
- 2 eggs
- 1 tsp parsley, finely chopped
For the beetroot rosti
- 100 g raw beetroot, finely grated
- 100 g potatoes, finely grated
- 1 egg
- 20 g flour
- oil, for frying
For the cucumber pickle
- 1 cucumber
- 100 ml white wine vinegar
- 50 g caster sugar
- 1 tsp chives, finely sliced
- 150 g smoked salmon
- 100 g creme fraiche
- 2 tbsp horseradish, from a jar
Tips and Suggestions
Remember that almost any favourite dish can be made into a canape with a bit of thought.
Shrink down a classic roast dinner by serving a sliver of rare beef in a mini Yorkshire pudding with some horseradish cream.
If you dont want the trouble of making a main course bite sized, then think about using food that is already bite sized cherry tomatoes filled with delicious creamy buffalo mozzarella, or king prawns tossed in chilli and lime skins, served with big bowls of homemade mayonnaise.
And dont forget your pudding canapes they are the easiest to make!
Any tray baked biscuit or cake can be cut up into bite sized mouthfuls try chocolate brownies dusted with edible glitter for that party feel, and dont forget fruit skewers with bowls of melted chocolate on the side.
1. For the red onion marmalade: finely shred the onions and add to a large heavy bottomed saucepan along with the other marmalade ingredients.
2. Bring to the boil. Turn down and simmer for 35 minutes or until the liquid is glossy and sticky.
3. For the goats cheese bites: take the goats cheese out of the packet and beat slightly in a bowl to soften use a little milk if you need to. Take out teaspoons of the cheese and roll into little balls.
4. Beat an egg in a bowl then pour some flour onto a plate and the breadcrumbs and parsley onto another. Roll the balls in the flour first, then dust off and roll through the egg and then the breadcrumbs.
5. Heat up the oil and then fry each ball off for about 5-8 minutes until golden brown. Serve with the red onion marmalade.
6. For the beetroot rosti: mix the grated beetroot, potato, egg and flour together. Then heat up a little oil in a frying pan and cook a teaspoon of the mix off at time to make little rostis. They will take about 4-5 minutes each side. When they are crisp place in the oven to keep warm. You can make these in advance and crisp them up in the oven just before serving.
7. For the cucumber pickle: half the cucumber and scoop out the seeds. Slice on an extreme diagonal very thinly. Mix with lots of sea salt and leave for 30 minutes.
8. Take a small saucepan and heat up the vinegar and sugar until dissolved then cool. Take the cucumber and wash off the salt. Dry and place in a bowl. Finally pour over the vinegar mix, along with the chives and leave for 30 minutes.
9. To assemble: mix the creme fraiche and horseradish together, and you are ready to assemble the canapes. Place a little strip of salmon on the rostis, followed by some creme fraiche and a sliver of cucumber.
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