Canapa's for The Holidays
Prosciutto & Bocconcini Skewers
Makes approx. 32 pieces
Prosciutto sliced thinly – 8 slices
1 large bunch basil
Bocconcini (small mozzarella balls) – 16 balls
1 jar Sun-dried tomatoes
Hugh’s Vestal Virgins Olive Oil
'Mary’s Dark Horse' Wattleseed Balsamic
1) Cut the bocconcini balls in half and cut the sundried tomatoes to the same size as the halved balls.
2) Clean the basil and pick the leaves off the stem and put into a pile
3) Lay the prosciutto down onto a cutting board and slice it lengthwise so that the width is about the same size as the bocconcini halves.
4) Starting from one end, place the cheese, tomato and a basil leaf on top and roll the prosciutto to cover the other ingredients. Cut the prosciutto and stick with a toothpick to hold together. Make sure you overlap with the prosciutto a bit to ensure it holds together.
5) Continue on until your finish your ingredients and have a platter filled with the rolls. You should get about 4 rolls per slice of prosciutto. Drizzle the platter with Mary’s Dark Horse Wattleseed Balsamic to finish.
Dukkah Crusted Chicken Bites
Makes about 24 pieces.
6 Skinless, boneless chicken thigh fillets
2 large eggs
‘Mary’s Mumbo Jumbo’ Egyptian Dukkah – 1 jar
Plain flour – 2 Tbsp
Corn flour – 2 Tbsp
Breadcrumbs – 2 Tbsp
‘Mary’s Fiery Temper’ Habanero & Tomato Chutney
1) Combine the dry ingredients in a bowl and season liberally with salt. Crack the eggs into a separate bowl and whisk, can add a touch of water if it seems a bit thick.
3) Put the thighs onto a cutting board and cut into bite-sized pieces. Depending on the size of the thigh, you can get 4 – 6 pieces from one thigh. Put the chicken into the bowl with the egg and mix until coated with the mixture. Then, one by one add to the dry ingredients and coat, then place back onto the cutting board.
4) Once all the chicken is coated, place into the deep fryer/saucepan filled with oil with the oil at 175 degrees celcius. Make sure the chicken is completely submerged in the hot oil and cook until the crust turns golden brown. Take out of the oil and place on paper towel to drain off excess oil.
Put the mayonnaise into a bowl and slowly whisk in the Mary’s Fiery Temper one teaspoonful at a time, tasting after each addition until you get to the heat-level you like. Squeeze in the juice of a half lemon to add some extra zing!
Smoked Salmon Blini
1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1 tablespoon butter
220g smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
2 tablespoons ‘Pam’s Smoke & Mirrors’ Dressing
1 tablespoon vegetable oil
Fresh dill sprig, for garnish
1) Combine both flours, baking powder, and salt in a bowl.
2) In a separate bowl, whisk together the milk, egg and the butter then whisk into the flour mixture.
3) Heat the oil in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
4) Combine the creme frainche and ‘Pam’s Smoke & Mirrors’ dressing.
5) To serve, top the blini with a piece of smoked salmon. Add a dollop of the creme fraiche mixture and a sprig of dill.