Cold Canapés
EGG – egg salad
Method
1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Keep aside
2. In a large bowl, mix the mayonnaise, water, mustard, herbs, paprika and chopped onions. This is the dressing
3. Into this add the chopped egg and combine well by mashing with a fork or wooden spoon.
4. Chill the egg salad in the refrigerator for at least an hour. Serve as cold canapés
Ingredients
Eggs, 3
Mayonnaise, ¾ tbsp.
Water, Boiled and cooled. 2 Tspn
Dijon Mustard, ½ Tspn
Dill/Parsely/Cilantro/Celery, 2 tspn
Paprika, 1/3 Tspn
Onion, half

Chicken

SALMON – salmon filled lettuce boats
Method
1. Spread capers over a plate lined with paper towel. Arrange lettuce leaves on a large serving platter.
2. Heat the oil in a small frying pan over medium-high heat. Stir the capers for 1minute or until golden and crisp. Transfer to a plate lined with paper towel
3. Combine the salmon, avocado, creme fraiche, spring onion, dill and lemon juice in a bowl. Season
4. Divide the salmon mixture among the lettuce leaves. Sprinkle with the capers and lemon zest. Season with pepper.

Ingredients
1 tbs drained baby capers
12 small baby cos lettuce leaves, washed, dried
Olive oil, to shallow-fry
150g portion hot-smoked salmon, skin removed, flaked
1/2 avocado, cut into 1cm pieces
2 tbs creme fraiche
1 spring onion (shallot), thinly sliced
1 tbs chopped fresh dill
1 tbs lemon juice
Lemon zest, to serve

Hot canapés
PASTRY – cheese twists Ingredients
375g/13oz ready-rolled puff pastry
3 slices Parma ham, cut into strips
100g/3½oz gorgonzola, crumbled
1 tbsp celery seeds
1 free-range egg, beaten

Method

Preheat the oven to 200C/400F/Gas 6.
1.  On a lightly floured work surface, roll out the puff pastry to a thin sheet.
2.  Lay the strips of Parma ham onto one half of the pastry, then sprinkle over the gorgonzola.
3.  Fold the pastry over the ham and gorgonzola, then roll out again to a thin sheet.
4.  Trim the edges of the filled pastry, brush all over with the beaten egg and sprinkle over the celery seeds.
5.  Cut the filled pastry into 1cm/½in strips.
6.  Twist the strips and transfer each to a baking tray. Press the ends of the pastry twists down to secure them to the tray and prevent them from unravelling.
7.  Bake in the oven for 20-25 minutes, or until golden-brown. Set aside to cool slightly, then serve.

BEEF – party pies

Ingredients
2 teaspoons Alfa One rice bran oil
1/2 small brown onion, finely chopped
1 garlic clove, crushed
1 small carrot, peeled, grated
300g lean beef mince
1 tablespoon tomato paste
1 tablespoon plain flour
3/4 cup beef stock
2 teaspoons worcestershire sauce
2 teaspoons fresh thyme leaves
5 sheets frozen shortcrust pastry, partially thawed
1 tablespoon milk
Tomato sauce, to serve

Method
1. Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add garlic and carrot. Cook, stirring, for 2 minutes or until carrot has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned.
2. Add tomato paste and flour. Cook, stirring, for 1 minute. Add stock, worcestershire sauce and thyme. Bring to the boil. Reduce heat to low. Cook, stirring, for 6 minutes or until sauce has thickened. Remove from heat. Cool for 10 to 15 minutes.
3. Preheat oven to 180°C/200°C fan-forced. Grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Using a 6.5cm cutter, cut 24 rounds from half the pastry sheets.