With the festive season and holidays on their way, Chloe, Verve’s foodie friend and chef extraordinaire, got busy creating some cool canapé recipes, just right for serving with long chilled drinks on stretched out lazy summer evenings.
Seared Tuna, Toasted Sesame Seed Crust, Chilli Ginger Glaze
Makes 12
Bite-sized morsel that bring Thai inspired flavours to your mouth. The perfect balance of tanginess and sweetness that marry perfectly with the toasted sesame seeds and melt in your mouth tuna.
Tuna
- 120g sashimi tuna cut into bite sized squares
- sesame oil
- toasted black and white sesame seeds
Chilli Ginger Glaze
- ¼ cup finely grated ginger
- 4 large mild red chillies, seeded and shredded
- 2 kaffir lime leaves finely shredded
- ½ cup palm sugar or soft brown sugar
- ½ cup white vinegar
- 2 teaspoon fish sauce
Method
- To make chilli ginger glaze, place the ginger, chillies, kaffir, sugar, vinegar and fish cause in a saucepan over medium-high heat and boil for five minutes or until slightly thickened. Keep hot.
- Sear tuna for 30 seconds to seal edges and cooked to liking, do not over cook or it will be tough.
- Toast sesame seeds in a dry pan for 3-5 minutes until browned, shaking the pan often. Coat cooked cubes in sesame oil and toss in the sesame seeds.
- Place a little bit of glaze bottom of your Chinese spoon followed by a cube of coated tuna and top with some of the chilli, ginger and kaffir shreds. Serve hot.
Deconstructed Little Caesar
Makes 12
These super cute canapés are the perfect bite to share over a few vinos with good friends. Packed full of flavour you’d think your eating a Caesar salad.
Ingredients
- 120g chicken, marinated with oil and mixed herbs
- 2 rashers bacon
- 4 eggs, hard boiled, yolk and white separated into different bowl
- 3 white bread slices, each cut into four squares or stamped rounds with cookie cutter
- Chives, finely shredded
- 12 Rocket leaves
- Shaved Parmesan
- White anchovy cut into slithers
Method
- Cook bacon rashers and bread rounds on low heat 140 degrees for 30-40 minutes, until bacon is crisp and bread is crispy. Let bread cool and cut the bacon into little square shards whilst hot.
- Cook marinated chicken in oven at 180 degrees for 20 minutes in oven or until cooked through.
- Slice into thin slices.
- Mash the yolk with a little mayonnaise until a creamy consistency, season with salt and pepper.
- Blitz the egg white with a hand mixer a little hot water and a table spoon of mayonnaise. Stir through chopped chives and set aside.
To Assemble:
Spread the egg white mixture on top of the bread round. Top with a rocket leaf followed by a Parmesan shaving. place a couple slices of chicken on top followed by a dollop of the yolk mayonnaise. Finish off by topping with a bacon shard and a sliver of white anchovy.
