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Quick Christmas Canapés from Fyshwick Markets

HerCanberra Team

Looking for quick and easy canapés for Christmas entertaining?

These recipes from Fyshwick Fresh Food Markets will have you sorted. Ready for guests in just 30 minutes, these beautiful starters are bursting with flavour from seasonal, fresh ingredients.

Middle Eastern Carrot Dip

carrot-dip

 

Serves 4-6 | Preparation time 30 minutes + cooling.

Serve as a starter with drinks or as part of a meal of shared plates.

Ingredients

½ kg good quality carrots peeled and chopped
1 garlic clove
½ tsp ground cumin
½ tsp sweet paprika
½ tsp ground ginger
½ tsp ground cinnamon
pinch of cayenne pepper
Maldon sea salt
1 tbsp honey
2 tbsp lemon juice
3 tbsp olive oil
2 tbsp green olives
2 tbsp flat parsley or coriander leaves
4 rounds of flat or pocket bread

Method

Cook the carrots with the garlic in salted simmering water cook until soft (approx 20 minutes). Drain and return to the hot, dry pan over medium heat for a few minutes to remove remaining moisture.

Process carrots and garlic until smooth. Add spices (spices can be first fried to intensify fragrance in a pan over medium heat.) Add sea salt, honey and lemon juice. Drizzle in the olive oil while mixture is processing. Allow to cool.

Plate dip in bowl or plate, scatter with olives and herbs, drizzle with a little extra olive oil, and serve with warm or toasted flatbread.

Zucchini Flowers with Chèvre and Chives

zucchini-flowers

Ready in 10 minutes | Serves 6

Ingredients

12 zucchini flowers
200g chèvre, we suggest Udder Delights Chèvre
4 tbs grated parmesan, plus extra for serving
1 egg lightly beaten
2 slices good quality stale bread roughly crumbled into crumbs
1 tbs chopped chives
1 tbs chopped dill
2 cups self raising flour
300ml beer
1 tsp salt sunflower or vegetable oil, for frying

Directions

To prepare batter sift flour into a bowl, make a well in the centre and whisk in salt and enough beer that mixture is runny and smooth, leave batter to rest for 2 hours, 30 min is ok if that is all you have.

To prepare zucchini flowers, gently open flower and remove the stigma, stamen and pollen tube (everything inside the petals).

To prepare stuffing crumble chevre into a bowl, add bread crumbs, egg, and mix well, then add herbs.

Using a teaspoon open flowers and fill with mixture until pleasantly stuffed. Close petals over the stuffing. Place flowers on a plate, this step can be done a few hours in advance.

Heat enough oil to come 2/3 up the sides of a medium saucepan until it reaches approximately 180C (if you don’t have a thermometre, oil should be just about at simmering point).

Cook one flower first to check temperature. Gently place flower petals first into the oil, holding the other end of the zucchini for a few seconds while petal is in the oil so the flower doesn’t sink to the bottom. Then gently drop the other end into the oil.

Each flower should take a few minutes to turn golden brown. Remove and place on paper towel. If temperature is hot enough to brown flowers in a few minutes, continue to cook flowers in batches.

Once all the flowers are cooked, plate, sprinkle with extra grated parmesan and serve while still hot.

Mango Salsa

mango-salsa-feature

 

Serves 4 | Preparation time 10 mins, plus 20 mins resting.

This is a really versatile salsa that is great with prawns or with steamed or stir-fried chicken for a light summer meal. You can mix it through a chicken salad using a robust lettuce such a Cos or Iceberg, keeping other flavours simple with coriander and cucumber.

Replace mangoes with nectarines, and basil for mint, for the perfect accompaniment to ham or pork.

Ingredients

1 ripe mango, preferably Kensington Pride (diced)
½ red onion finely diced
1/2 small red chilli, seeds removed and finely chopped
¼ cup fresh mint leaf finely chopped
2 tablespoons lime juice
1 tspn sugar, preferably palm sugar but alternatively caster sugar

Method

Combine all ingredients and allow to stand for at least 20 mins before using and up to a few hours before serving.

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