It was lovely to have everyone home for Xmas. Whilst we were preparing for the big event we also managed to spend a bit of family time in the kitchen, watching the telly, catching up and snacking at the bar.
Here are some great canape recipes from Sybil Kapoor that we found in House and Garden.
Roast tomato relish
ingredients
750g baby plum tomatoes
1 medium red onion, finely diced
1 fat clove garlic, finely chopped
4 tbs ex virgin olive oil
method
heat oven to 180c
mix rest of ingredients in a roasting tray. Roast for 45 mins until everything is soft. Leave to cool
roughly mash together and season to taste.
Spiced Lamb burgers
ingredients
4tbs olive oil
1 medium onion finely chopped
1 clove garlic finely chopped
1 thai red chilli seeds removed and finely chopped
2 tsp ras al hanout or garam masala
1 tsp ground cumin
1 tsp ground coriander, finely chopped
1 small bunch fresh coriander
500g lean minced lamb
finely grated zest of two lemons
salt and ground black pepper
Method
Heat 1 tbs of oil and cook the onion, garlic and chilli gently for 5 - 10 mins until soft.
Add the dried spices, fry for 1 minute then tip into a bowl
Add the fresh coriander, lamb, lemon zest, salt and pepper.
Heat a pan with 2 tbs oil in and cook for approx 4 minutes a side or until cooked.
Scatter with more coriander leaves and serve with the tomato relish.
Paprika potato wedges
ingredients
6tbs sunflower or light olive oil
1tbs smoked sweet paprika
1.5 tsp ground cumin
1.5 tsp whole cumin seeds
1.5 tsp sea salt or to taste
8 medium potatoes unpeeled
method
Heat oven to 180c
mix together the oil and spices in a large bowl.
Halve the potatoes lengthways and slice each half lengthways into 4 wedges.
Thoroughly coat the potatoes in the spicy oil and spread out on a non-stick roasting tray.
Roast for around 40 mins or until golden and crispy
Serve with the guacamole
Guacamole
ingredients
2 ripe avocados
1 cloves garlic
2 tbsp. fresh lemon or lime juice
2 tbsp. finely chopped red onion
2 tbsp. chopped coriander
few drops tabasco
Salt and pepper
method
Cut avocados in half and remove pits.
Scoop the flesh out of the skins with a spoon into a mortar and mash it roughly with a pestle. Stir in lime juice, onion, cilantro and some salt. Taste and add more salt and lime juice as needed.
Variation: For a spicy guacamole, add a red chilli seeded and finely diced.
Here are some great canape recipes from Sybil Kapoor that we found in House and Garden.
Roast tomato relish
ingredients
750g baby plum tomatoes
1 medium red onion, finely diced
1 fat clove garlic, finely chopped
4 tbs ex virgin olive oil
method
heat oven to 180c
mix rest of ingredients in a roasting tray. Roast for 45 mins until everything is soft. Leave to cool
roughly mash together and season to taste.
Spiced Lamb burgers
ingredients
4tbs olive oil
1 medium onion finely chopped
1 clove garlic finely chopped
1 thai red chilli seeds removed and finely chopped
2 tsp ras al hanout or garam masala
1 tsp ground cumin
1 tsp ground coriander, finely chopped
1 small bunch fresh coriander
500g lean minced lamb
finely grated zest of two lemons
salt and ground black pepper
Method
Heat 1 tbs of oil and cook the onion, garlic and chilli gently for 5 - 10 mins until soft.
Add the dried spices, fry for 1 minute then tip into a bowl
Add the fresh coriander, lamb, lemon zest, salt and pepper.
Heat a pan with 2 tbs oil in and cook for approx 4 minutes a side or until cooked.
Scatter with more coriander leaves and serve with the tomato relish.
Paprika potato wedges
ingredients
6tbs sunflower or light olive oil
1tbs smoked sweet paprika
1.5 tsp ground cumin
1.5 tsp whole cumin seeds
1.5 tsp sea salt or to taste
8 medium potatoes unpeeled
method
Heat oven to 180c
mix together the oil and spices in a large bowl.
Halve the potatoes lengthways and slice each half lengthways into 4 wedges.
Thoroughly coat the potatoes in the spicy oil and spread out on a non-stick roasting tray.
Roast for around 40 mins or until golden and crispy
Serve with the guacamole
Guacamole
ingredients
2 ripe avocados
1 cloves garlic
2 tbsp. fresh lemon or lime juice
2 tbsp. finely chopped red onion
2 tbsp. chopped coriander
few drops tabasco
Salt and pepper
method
Cut avocados in half and remove pits.
Scoop the flesh out of the skins with a spoon into a mortar and mash it roughly with a pestle. Stir in lime juice, onion, cilantro and some salt. Taste and add more salt and lime juice as needed.
Variation: For a spicy guacamole, add a red chilli seeded and finely diced.
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