NEW YEAR PARTY!
Get the party started with our easy nibbles and help-yourself glazed ham
Go the whole hog and celebrate with nibbles and a sharing ham for 20
1 Beetroot blinis with salmon
To make the blini batter, blend 1 cooked beetroot and 170g pot Greek yogurt with a blender until smooth. Whisk in 2 eggs, ½ tsp bicarb and 140g self-raising flour. Drop teaspoonfuls of the mixture into a hot non-stick pan. Turn over when bubbles start to form on the surface of each, then cook for about 30 secs and transfer to a wire rack. Repeat. Can be made a day ahead and kept in an airtight container. Spread each blini with a little cream cheese and season with salt and pepper. Top with smoked salmon and dill.
2 Chorizo with celeriac remoulade
Peel and coarsely grate 1 celeriac and mix with 1-2 tbsp mayo, juice 1 lemon and 3 tsp Dijon mustard. Can be made a day ahead, chilled. To serve, put 1 tsp of the celeriac mix onto individual thin slices of chorizo, (40 in total). Fold the chorizo over and secure with a cocktail stick.
3 Chicory cups with prawns & mango
Separate 4 chicory heads into leaves, then divide 2 x 150g packs cooked and peeled king prawns, 2 x 300g packs freshly prepared mango pieces and a few sprigs of salad cress between them. Assemble a few hours ahead and chill. Whisk together 4 tbsp olive oil, juice 2 lemons and 2 tsp finely chopped coriander and drizzle a little over each filled chicory leaf.
4 Goat’s cheese & olive tapenade spirals
Spread 3 tbsp black olive tapenade over 4 large tortilla wraps, then crumble over 300g soft goat’s cheese and scatter with 200g pitted black olives. Tightly roll up the wraps – neaten them by cutting off the ends. Can be made a few hours ahead and wrapped in cling film. To serve, slice each one into 10 portions. Secure the spirals with cocktail sticks and serve.
5 Mini croque monsieurs
Heat oven to 190C/170C fan/gas 5. Mix 100g grated Gruyère, a 200ml tub crème fraîche and 1 tsp Dijon mustard. Season with salt, pepper and a pinch of nutmeg and spread half the mixture over 5 thick slices of white bread (crusts removed). Top with a layer of cooked sliced ham and another slice of bread. Spread softened butter over one side of the sandwich and place on a baking sheet, butter-side down. Top the unbuttered side with the rest of the cheese mixture and another 50g grated Gruyère. Can be assembled the day before and chilled. Bake for 20 mins, then slice the sandwiches into bite-sized pieces.
6 Fruitcake with cheese & apples
Cut 2 x 400g rectangular fruitcakes into thin pieces and top each with a triangular slice of Lancashire cheese and a finely sliced piece of apple, tossed in a little lemon juice if not eating immediately. Can be made up to 1 hr ahead.
7 Ham & stem ginger thins
Assemble the canapés by topping 2 x 130g boxes of biscuits for cheese (we used charcoal wafers) with thin slices of stem ginger in syrup and spoonfuls of shredded ham (about 300g in total). Can be made up to 1 hr ahead.
8 Gnocchi, sundried tomato & olive stacks
Heat oven to 220C/200C fan/gas 7. Tip a 500g pack of fresh gnocchi in a roasting tin and drizzle with 4 tbsp olive oil. Roast for 25-30 mins or until golden, stirring occasionally. Thread the roasted gnocchi onto cocktail sticks with pitted green olives, sundried tomatoes and basil leaves. Serve them while the gnocchi is still warm.
9 Naan, spinach & halloumi bites
Warm 2 tbsp butter in a pan with 2 crushed garlic cloves and 2 tsp garam masala. Add 2 x 80g bags chopped baby spinach. Cook until wilted. Season. Grill 2 x 250g packs halloumi, cubed, until golden. Heat 4 naan breads under the grill, then spread with spinach. Add the halloumi. Cut the bread to fit the cheese. Secure with cocktail sticks.
10 Mini venison & blueberry dogs
Roast 12 venison sausages following pack instructions, then cut into thick slices. Mix 2 tbsp blueberry conserve with 4 tsp balsamic vinegar. Toast 8 brioche rolls, cut each one into 4, then slice the tops down the middle. Arrange a piece of cooked sausage in each and top with blueberry mixture and a sprig of thyme. Serve warm.
3 4 This spread is easy to put together and looks really impressive, too!
5 7 6 8 The secret to great homemade canapés is to keep prep time to a minimum and plan ahead