3 Easy Canapé Recipes
A pickle brings festive flavours to life, reckons SL food columnist Chloe Scott-Moncrieff. Which is why Rubies in the Rubble apple chutney is a natty cheat’s ingredient for party nibbles…
THE HERO INGREDIENT: Rubies in the Rubble Apple Chutney
THE SUPERMARKET: Ocado
1. Goats’ Cheese Mini Pastry Cups (v)
INGREDIENTS
- Rubies in the Rubble Apple Chutney
- Rahms Mini Croustade Pastry Cups (24 pack)
- 2 Soignon Fromage de Chevre (goats' cheese) logs, sliced
- 100g of Yeo Valley Organic Half Fat Creme Fraiche
- Thyme or sage leaves, finally chopped
METHOD
- Preheat oven to 180ºC.
- Remove the cases from the packaging.
- Spoon in a teaspoon of chutney per case.
- Mix the goats’ cheese with creme fraiche and finely chopped herbs.
- Place on top of each cup. Season with black pepper.
- Bake according to timings on the pastry cup packaging.
2. Stilton, Apple Chutney, Radicchio
INGREDIENTS
- Rubies in the Rubble Apple Chutney
- 2 Natoora Radicchio chicory (300g each)
- Chika’s Honey Spiced Nut Mix
- 200g of Colston Bassett Stilton
- Buiteman’s Goat’s Cheese Biscuits
METHOD
- Split the chicory leaves and place them so the leaves form stars on large plates.
- Fill each leaf with a dab of chutney, then crumble over the Colston Bassett and nuts.
- Drizzle olive oil and add the mini biscuits as an extra component if you wish to fill it out further.
3. The Most Decadent Devils On Horsebacks
INGREDIENTS
- Rubies in the Rubble Apple Chutney
- 1 packet of Whitworths Stoned Prunes
- 12 rashers of bacon (free range or RSPCA Freedom Food stamped)
- 150g of Saint Agur blue cheese
METHOD
- Heat oven to 180ºC.
- Stuff a wedge of blue cheese and half a teaspoon of chutney into the pitted prunes.
- Wrap each one with bacon.
- Bake for 10 minutes until cooked.
- Eat warm. Top tip: steep the prunes in brandy for 30 minutes before making these.
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