麻豆社

Spicy curried halloumi & spinach Canapé bites

Ingredients
2 tbsp real butter
2 crushed garlic cloves
2 tsp garam masala paste
2 x 80g washed baby spinach leaves
2 x 250g halloumi cheese or tofu or queso panela
1 tbsp olive oil for frying
4 flatbreads or 8 thick brown soft bread slices

Method

• Warm the butter in a large pan with the crushed garlic cloves and garam masala paste. Add little water if it is burning too quickly.
• Roughly chop the washed baby spinach and add to the melted butter and spices. Cook until the spinach has wilted, then season to taste.
• Cut the halloumi into cubes and fry them in a clean pan with oil. Fry until golden.
• Cut the naan bread or flat bread into squares – about 2 inches wide. Heat them in the oven – just to warm through. Then add the spinach mixture on top.
• Assemble the fried halloumi over the bread, and secure with cocktail sticks. Serve warm. This is a lovely canape, served with chilled white wine

Cauliflower Bites

Ingredients

1 large cauliflower, cut in small florets
4 tbsp cornflour
140g parmesan cheese, grated
2 heaped tsp smoked paprika
6 eggs, whisked
6 white bread slices

Seasoning

Sauce
80g sweet chilli sauce
20g sriracha
1 lime
1 tsp maple syrup/honey/brown sugar

Method

• Firstly, if you are making your own panko breadcrumbs, blitz 6 white bread slices until fine (but not too fine). Spread it out on a baking tray and bake for up to 4 minutes until light and crispy. Make sure they are not burnt. Leave to cool.
• Cut the cauliflower head into tiny florets. Make sure that they are all in equal size
• In a large bowl, add cornflour, the parmesan cheese and smoked paprika and mix.
• In a second bowl, whisk 6 eggs until well combined.
• Add cauliflower florets into the flour mixture bowl, mix well and then gently take them out and add onto the egg bowl. Make sure the florets are well coated before you take them out and then onto the panko breadcrumbs tray. Again, make sure you coat them well, before you place them onto a pre-heated air fryer and cook for 10 minutes until golden. Use the back of your palms to really stick the florets with the coatings.
• Mix together the sweet chilli sauce, sriracha, lime juice and maple syrup, honey or brown sugar together to make your dipping sauce.
• Once the cauliflower pieces are lightly browned, serve up with the sauce for your festive gathering!

Hedgehog

Ingredients
• 1/2 small grapefruit
• 150 g pineapple, cut into 12 equal cubes
• 150 g Cheddar, cut into 12 equal cubes
• 12 mini mozzarella balls, we used Galbani
• 12 sundried tomatoes
• 12 olives, pitted
• 12 basil leaves, large ones folded in half
• 75 g blue cheese, cut into 12 equal cubes
• 3 figs, quartered
• 3 slices of Parma ham, torn into 12 pieces
• 36 cocktail sticks

Method

• Put the grapefruit on a serving board or plate, cut side down.
• Top a cube of pineapple with a cube of Cheddar and secure with a cocktail stick. Repeat with remaining pineapple and Cheddar. Stick these randomly all over the grapefruit.
• Thread a mozzarella ball, sundried tomato, olive and basil leaf onto a cocktail stick. Repeat with the remainder of these ingredients. Stick these randomly all over the grapefruit.
• Thread a cube of blue cheese, fig piece and Parma ham piece onto a cocktail stick. Repeat with the remainder of these ingredients. Stick these into the gaps left on the grapefruit. Serve.