Canapés, hors d’oeuvre, finger food, cocktail, aperitif. However you say it, we can do it. As a catering company our most popular menu is the canapés. People love to entertain without the hassle of shopping, preparing, servicing and cleaning up afterwards! For this article, I have chosen some of our favourite, easy to make, canapés. We have focussed on using local produce and turned it into good looking, mouth watering items that you can easily make at home for your family and friends. Now you can surprise your guests with what you can do with simple local produce.
Wash, peel and wash again each vegetable. With a sharp knife, cut the vegetable into long strips, to the thickness you prefer. I prefer French fries as these will be crispy. Deep fry, strain and season with salt and cracked pepper.
Using, taro, kumala, and manioc, you can also prepare fried root vegetables. Wash, peel, and wash again the vegetables. With a mandolin (the best tool to use to get thin slices) slice each vegetable into thin rounds. Deep fry and strain. To enhance flavour, infuse salt with rosemary, curry, paprika, garlic or onion.
Tomato & pesto Bruschetta
Using the local baguettes that you can find in almost every shop, slice one baguette thinly, and coat each slice in olive or coconut oil, season with salt and pepper to taste. Layer each piece of bread down and bake in the oven at 180C for about eight minutes or until golden brown.
For the tomato mix, dice two tomatoes finely. Add the chopped green leaves of a spring onion, one clove of crushed garlic, one tablespoon of Kandy’s Kitchen pesto, salt and pepper to taste and mix well. Place the tomato mix on top of the golden brown baguette slices and serve.
Split a dry coconut in half and strip the flesh with a butter knife. Deep fry the flesh on hot oil and serve in the shells. Easy and impressive.
One of our favourites that we learnt from a local lady, she may know who she is. Find the small white taro, peel and grate with an ordinary grater. Squeeze the water out of the taro, and then mould the taro into balls. Do not over-squeeze, as the taro will not cook in the middle, only a light squeeze is necessary. Deep fry and serve.
Teouma prawns are the best for this recipe, fresh, sweet and delicate. Peel the prawns and leave the heads on for an eye-catching result. Take out the vein in the back of the prawn (poo pipe). Save the shells of the prawns as these can be made into a yummy stock later, for a tom yum soup or a base for prawn bisque. In a separate bowl beat one egg and two tablespoon of milk with a fork. Grate the flesh of a dry coconut into a separate bowl, squeezing the water/milk out of it. Keep the coconut juice as it is in fact, delicious fresh coconut cream.
For the crumbing, take one prawn at a time, first dip in the egg wash until thoroughly coated, then place each prawn into the grated coconut pressing each side until well coated. Shallow fry each prawn in olive or coconut oil until golden brown. You can either serve as is or skewer them onto a bamboo stick for a lovely presentation. A simple fresh lime/lemon juice is the best sauce to accompany the prawns.
Curried plantain strips
Find the large green bananas also known as Plantain. Slice thinly or use a mandolin and deep fry. Make a mix of salt and curry powder and dust the banana chips.
Tuna is my favourite fish and Yellow fin is the best for this recipe. Dice 100g tuna into small squares. Add 30g of chopped capers, one clove of garlic crushed, 30g finely diced onions, five stalks of chopped parsley, juice of two lemons, a splash of olive oil and salt and pepper to taste. Mix altogether and chill for at least one hour. Serve on a plate onto toasted bread or with kumala fries.
Kandy’s Kitchen range of deli products is available at Libation, on Nambatu, at Organic Paradise, Chantilly’s, and now at her very own cafe located on Devil’s Point Road. For catering and other info, contact Kandy on [email protected], Ph +678 7735602, www.kandys-kitchen.com.