Jo’s Christmas Canapés

With Christmas just round the corner we seem to have lots of guests in the house. The usual canapés have been done too many times, so I conducted a bit of research and decided on a couple of new ones!

The guacamole is an old favourite, but it was so much better with the prawns and some Asian flavours added in. The Za’atar halloumi chips are a bit unusual. There’s not much preparation – just cook the chips – and they were gone in a minute. An empty plate is really what you want when entertaining. It means the guests are happy and the fridge isn’t full of leftovers!

Jo’s Avocado & Prawn Guacamole

I’ve called this guacamole – it has an Asian influence but I’ve served it with corn chips so I’m not sure what it should be called. However, if you like prawns and avocado, this tastes great, it can easily be made hours before, and it disappears quickly!

Ingredients
2 avocados, mashed
1 small green spring onion, chopped
2 tbsp chopped coriander
Half tsp crushed chilli
Grated rind and juice of 1 lime
2 tbsp fish sauce
6 fat cooked prawns, cut into chunks
Salt & pepper to taste
Extra lime juice and coriander for decoration

Method
Mash the avocados with everything. Pile into a big bowl. Squeeze a little extra lime juice over to keep the colour good & decorate with some extra coriander. When ready to serve add corn chips round the edges for dipping and another bowl of chips nearby.

Jo’s Haloumi Za’atar Chips with Tzatziki

Ingredients
500g block of haloumi
1 tbsp za’atar spice
1 tbsp plain flour
Olive oil for frying
Chopped mint
1 tub of Tzatziki (yoghurt dip)

Method
Cut the haloumi into chip size pieces.
Mix the Za’atar and flour. Dip the chips to coat with the Za’atar mix.
Heat a generous amount of olive oil (enough to cover the pan well) in your frypan over medium heat and pan fry the haloumi chips gently till brown.
They soften during cooking but then firm up, so don’t try to turn them too soon or they may break. They take a little while but they’ll easily end up beautifully browned and firm.
Place on a serving plate, sprinkle with chopped mint and serve with the Tzatziki dip.

Jo's Recipes

Jo’s Festive Side of Salmon

I have had such a fun year cooking each week for Fine Music Event News. A recipe was requested to fill a few gaps when there were no “events” to r...

Jo’s Apple Pie

I know it’s not really “apple pie” time but I couldn’t resist sharing this with you, mainly because with a little help from the grownups, my g...

Jo’s Rustic Fish Pie

My son-in-law made us the elegant Fish Pot Pies back in September which I shared with you, but this is a much more rustic fish pie. It was originally ...