3 canapés to try for New Year’s Eve
Whether you’re a fan of New Year’s Eve or not, we can all agree that there’s a good reason to say goodbye to 2020. And there’s no denying New Years is going to look a little different this year, so, whether you’re going to host a small get-together or usher in the New Year on the couch, here are some ideas to make it delicious nonetheless.
Lettuce wraps with smoked trout and avocado
Ingredients:
- 1 head lettuce (gem, cos or crisp)
- 100 g trout ribbons
- 1 avocado
- 1 apple, sliced
- 2 T mayonnaise, to serve
- Black sesame seeds, to serve
- Pickled ginger, to serve
Method:
- Wash 1 head gem, cos or crisp lettuce, or any type that can hold fillings and has a neutral flavour.
- Stuff the lettuce with smoked trout ribbons, avocado, sliced green apple, a dollop of mayonnaise, crunchy black sesame seeds and pickled ginger. Finish off with a squeeze of lemon juice. (Recipe by Hannah Lewry)
Chef's note: Wraps are the ultimate one-handed food, versatile enough as party appetisers or light family suppers - and a great way to sneak in extra veg!
(Serves 4)
Chilli bites
Ingredients:
- 240 g chickpea flour
- 70 g self-raising flour
- 3 t baking powder
- 1 T ground cumin
- 1 T ground coriander
- 1 t ground turmeric
- 1 T leaf masala
- 1 t cumin seeds
- 1 t salt
- ½ medium tomato, chopped
- ½ medium onion, chopped
- 1 green chilli, chopped
- 1 cup spinach, chopped
- Sunflower oil, for frying
- Chopped onion, for serving
- Tomato, for serving
- Chilli, for serving
- Lemon juice, for serving
Method:
- Mix the dry ingredients. Remove a tablespoon and set aside, then add the remaining ingredients. If the batter is too wet, add the tablespoon of dry ingredients. The batter shouldn’t be too thick or you’ll end up with stiff chilli bites – aim for the consistency of a flapjack batter.
- Heat the sunflower oil to the same temperature you would for frying chips. (Too hot and your chilli bite will be raw inside, too cold and it will absorb too much oil.) Test one and cook for 3–4 minutes. Cut open and check if it’s cooked through.
- Once you’re happy with the oil’s temperature and cooking time, drop teaspoonfuls of batter into the hot oil and fry in batches until brown all over – about 3–4 minutes. Don’t cook too many at a time or the bites will stick together and you’ll lose the crispy texture. 4. Drain on kitchen paper and serve with chopped onion, tomato, chilli and lemon juice.
(Recipe by Faranaaz Rabini)
Cook’s note: Flash-fry any leftovers to re-crisp.
(Makes 25-30)
Braaied crudité plate
Ingredients:
- 1 onion, cut into wedges
- 2 T vegetable oil
- 2 garlic cloves, sliced
- 1 x 400 g can butter beans in brine, drained (liquid reserved)
- Rosemary a sprig
- Salt, to taste
- 140 g mange tout
- 135 g baby corn
- 100 g sliced fine beans
- 200 g baby rainbow carrots, blanched
- 250 g Woolworths Snacking Peppers, halved
- 230 g Tenderstem™ broccoli
- 150 g mixed berries
- 100 g candy striped beetroot, cut into matchsticks
- 4 t olive oil
- Sea salt and pepper and freshly ground black pepper, to taste
- Seed crackers or breadsticks, for serving (optional)
Method:
- Heat a dry pan until smoking hot. Add the onion and char well. Add the vegetable oil, garlic, butter beans, rosemary and salt. Shake the pan and fry the beans for a further five minutes, or until the onions have caramelised and softened well.
- Transfer to a blender and pulse until a dip consistency is achieved, adding a bit of the brine from the beans if the dip is too thick.
- Rub all the vegetables (except the beetroot) with the olive oil and season with salt and pepper. Place on a hot braai and char. Arrange on a serving platter alongside a generous smear of the bean dip. Scatter over the berries and beetroot and serve with seed crackers and breadsticks if desired.
(Recipe by Khanya Mzongwana)
(Serves 6)
Don’t have the strength for DIY?