This recipe can be made small as a canapé or larger for a make ahead starter. Either way its very tasty and a real time saver as it freezes perfectly. Filo pastry can be a bit tricky, but keep it covered with a damp tea towel while you work and these lovely little rolls will turn out just fine. Add a crunchy salad to the starter version and whether you are serving these as a canapé or starter, a small dish of Thai Sweet Chilli Sauce is essential. We quite like the ready made versions, but it isn't difficult to make your own either. Ingredients- makes 24 canapé sized, approximately or serves 4 as a starter 2 duck legs 2 tsp five spice Salt and pepper Fresh filo pastry Light olive oil or v
These aubergine slices just have to be tried, either as a canapé or as part of a tapas selection. They are unexpectedly mild in flavour, wonderfully crispy on the outside and soft and delicious on the inside. What's more, to keep things as easy as possible (of course) they can be pre-cooked and reheated in the oven when you need them. Perfect. Ingredients 1 aubergine 100g breadcrumbs Pinch of dried garlic granules (or 1|4 tsp dried oregano or thyme if you prefer) 30g plain flour 1 egg, beaten Seasoning Oil spray Method Heat oven to 190°c (170°c fan) Cut the aubergine into slices approximately 1cm thick. Pat the aubergine slices with paper towel to leave them as dry as possible. Dip the
Sticking to the Japanese theme with this recipe although not really a canapé, but a yummy snack for a casual get together. It is healthy, quick to make and completely irresistible. I keep making them ...... and eating them. Sucking the little edamame beans out of their fiery shells is my idea of fun. I hope you like them too. Ingredients 2 tsp wasabi paste 2 tsp grapeseed oil (or a mild oil) 1/2 tsp salt 250g frozen edamame beans (Waitrose and other supermarkets) Black sesame seeds to sprinkle over Method Plunge the beans into boiling water and cook for 3 minutes. While the beans are cooking, mix the wasabi paste, oil and salt in a medium sized bowl. When the beans are cooked, drain them
Based loosely on a Japanese recipe which used full sized corn cooked on a grill or bbq, these little skewers are full of deep umami flavours. Simply mix up the marinade, thread the vegetables on bamboo sticks and pop them in oven for 10 minutes. Alternatively, wait for summer weather and make the full-sized version - steam the whole corn for 7 or 8 minutes then roll in the marinade and cook on bbq until lightly browned on all sides. Either way they are delicious. Ingredients - makes about 18 3 baby corn 3 baby courgettes 20g butter 2 tbsp soy (use Tamari for a gluten free option) 2 tbsp mirin Method Heat oven to 200°c. Soak the bamboo sticks in water to stop them from burning. Melt the bu
