Creative canapés

Bites-size creations to serve up at any soirée

Curried Lamb Skewers with Yogurt and Mint Dip

Makes 10-12

Ingredients
  • 450g/1lb lean lamb mince
  • 10ml/2tsp ground cumin
  • 10ml/2tsp ground turmeric
  • Pinch caster sugar
  • 15ml/1tbsp sunflower oil
  • 2 garlic cloves, peeled and crushed
  • 5ml/1tsp ground allspice powder
  • Salt and freshly milled black pepper
  • 20 woody rosemary stalks, leaves removed or 20 small wooden skewers, soaked
For the Mint Jelly and Yogurt Dip:
  • 1 x 200g tub thick Greek yogurt
  • 60ml/4tbsp mint jelly

Method

1. Place the mince in a large bowl, add the remaining ingredients except the rosemary and mix well. Cover and marinate in the refrigerator for 2 hours or overnight.  Soak the wooden skewers in cold water.

2. Wearing disposable gloves mould the mince into ten to twelve 10cm (4 inch) cylindrical sausage shapes around each wooden skewer.

3. Cook the skewers under a preheated moderate grill for 12-18 minutes, turning occasionally or until cooked and any meat juices run clear.

4. Meanwhile prepare the dip; mix the yogurt and mint jelly together, transfer to a small bowl and serve with the skewers.

Tip: this recipe works well with beef mince too.

Miniature Beef Tarts with White Bean Purée

Minature-Beef-Tarts-with-White-Bean-Purree-590

Makes 20 canapés

Ingredients
  • 2 lean thin cut sirloin or minute steaks
  • Salt and freshly milled black pepper
  • 15ml/1tbsp olive oil
  • For the White Bean Purée:
  • 1 x 400g can white beans, e.g. cannellini, drained
  • 1 garlic clove, peeled and crushed
  • 45ml/3tbsp olive oil
  • 10ml/2tsp freshly chopped chives
  • 20 prepared mini toasts
  • 15ml/1tbsp creamed horseradish, optional
  • Fresh chives, to garnish


Method

1. To prepare the white bean purée; place the beans, garlic and oil in a food processor or blender and whizz together until smooth.  Spoon into a small bowl and stir through the chives.  Adjust the seasoning, if required, cover and set aside.

2. Heat a non-stick griddle or frying pan.  Season the beef on both sides and brush with the oil.  Cook for 1-2 minutes on each side.  Remove from the heat to rest for 1-2 minutes then thinly slice on the diagonal.

3. Spoon a small amount of the purée evenly on each toast.  Top with a slice of beef, a pea-sized amount of the horseradish sauce (if used) and garnish with a few fresh chives.  Serve immediately.

Tips
  • If preferred, warm the puree slightly before assembling
  • If time allows, why not make the pastry cases with prepared short crust pastry and use to line mini muffin tins, cooking according to the packed instructions. Prepared mini vol-au-vent pastry cases are good too.

The Quality Standard Mark scheme for beef and lamb provides you with a high levels of assurance about the meat you buy and is independently inspected right from the farms the meat comes from through to the shops and restaurants in which it is sold. For further information and recipes visit www.simplybeefandlamb.co.uk www.simplybeefandlamb.co.uk