{"id":1092,"date":"2019-12-19T14:48:07","date_gmt":"2019-12-19T14:48:07","guid":{"rendered":"https:\/\/www.advertizer.co.uk\/insight\/?p=1092"},"modified":"2019-12-19T14:48:13","modified_gmt":"2019-12-19T14:48:13","slug":"3-christmas-canapes","status":"publish","type":"post","link":"https:\/\/www.advertizer.co.uk\/insight\/3-christmas-canapes\/","title":{"rendered":"3 Christmas Canap\u00e9s"},"content":{"rendered":"\n

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My attitude to Christmas cooking is this: don\u2019t go OTT on\nmaking fancy food. Good shopping is the key. This means minimum cooking and\nmore time with fizz in hand chatting to your guests (unless, of course, you\nwant to escape from your guests in which case get busy with your souffl\u00e9s!) <\/p>\n\n\n\n

I would avoid starter altogether and instead have some\nprepped canap\u00e9s that can be flung together at the last minute.  Here are a few of my favourites. <\/p>\n\n\n\n

Brie and Pastrami\nMelts <\/strong><\/p>\n\n\n\n

Ingredients <\/strong><\/p>\n\n\n\n

Brie (cheap stuff as it is getting melted); Mini toasts \u2013 shop bought \u2013 olive ones are nice; Pastrami; Pickled gherkin of dollop or dollop of cranberry sauce for garnish <\/p>\n\n\n\n

Put a slice of brie and strip of pastrami on each toast\n(or half toast depending on size) then put them under a hot grill for about 30\nseconds. Remove. Add a pickle\/dollop of cranberry sauce to each one and serve.<\/p>\n\n\n\n

Pata Negra and\nManchego Bites<\/strong><\/p>\n\n\n\n

Ingredients: <\/strong>Pata\nNegra Ham; <\/strong>Manchego cheese; <\/strong>Rocket leaves<\/p>\n\n\n\n

Pata Negra is the Rolls Royce of Spanish Iberico ham. It is produced from lovely piggies that live on a diet of mainly acorns. They have a distinctive black coat and hoofs, hence the name. The ham is cured for up to 2 years, which gives a wonderful flavour and melt-in-the mouth texture. Cut a small triangle of manchego cheese. Wrap it in a rocket leaf and then wrap whole thing in small strip of Iberico ham. \u00a0You should see the cheese and the rocket leaves peaking out. These can be prepped the day before, refrigerated and simply served when needed.<\/p>\n\n\n\n

Salmon and Horseradish\nBlinis<\/strong><\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

Smoked salmon; Horseradish; Blinis \u2013 shop bought; Chives<\/p>\n\n\n\n

Children (with very, very clean hands) can get this one done as long as you\u2019ve already cut up the salmon into small bites. \u00a0Put a bit of salmon\u00a0and a dollop of horseradish on each blini, scatter chives and serve. \u00a0By this time you will have had a few fizzes and the presentation will not be as important. Horseradish can be swapped for cream cheese. <\/p>\n\n\n\n

Chopped Egg Salad on\nSalt and Vinegar Crisps<\/strong> \u2013 this one is vegan and surprisingly good with a G &\nT. Just boil and chop your eggs and mix with vegan mayo in advance. To serve,\nput a dollop on each crisp and serve. A few strands of cress will give colour.<\/p>\n","protected":false},"excerpt":{"rendered":"

My attitude to Christmas cooking is this: don\u2019t go OTT on making fancy food. Good shopping is the key. This means minimum cooking and more time with fizz in hand chatting to your guests (unless, of course, you want to escape from your guests in which case get busy with your souffl\u00e9s!) <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[29,9],"tags":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"yoast_head":"\n3 Christmas Canap\u00e9s - INSIGHT<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.advertizer.co.uk\/insight\/3-christmas-canapes\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"3 Christmas Canap\u00e9s - INSIGHT\" \/>\n<meta property=\"og:description\" content=\"My attitude to Christmas cooking is this: don\u2019t go OTT on making fancy food. 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