[dropcap type=”circle”]T[/dropcap]he heat is really on in the Croxfords kitchen, as we hurtle towards Christmas. In this post, Suzan Croxford shares some great ideas for easy canapes. Please share your recipes and food photos or videos with us by using the hashtag #christmaswithcroxfords and check back regularly for updates and new how-to videos.
[dropcap type=”circle”]I[/dropcap] just wanted to share these two very easy canapes with you; children can make them they are so simple. The hot dog lollipops can be made with either frankfurters or cocktail sausages. If using the former simply cut the frankfurters into three pieces and wrap the puff pastry round them. If using the latter then the raw cocktail sausages will need cooking first since the pastry strips will cook way ahead of the sausages and pastry-wrapped raw sausages no one wants!
The second canape is a prawn and chorizo brochette. These can be served straight from the oven or sprinkled with some very finely chopped parsley, garlic and grated lemon zest if you have the time and the inclination. This last be of titivation does take them to another level so it’s worth doing.
Both canapes can be made a day in advance and left on baking trays covered with cling film in readiness to be popped in to your oven when guests arrive. How perfect is that?
Hot Dog Lollipops (makes 12)
1 pack of 4 Hot Dogs (or 12 cooked cocktail sausages – see note above)
1 pack of ready rolled puff pastry (you won’t need much, use the rest for sausage rolls!)
Eggs wash
Sesame seeds
12 lolly sticks
Pre heat oven to 200 dg c
Cut the hot dogs into three giving you 12 pieces in total.
Lay out ready rolled pastry and cut three narrow strips from it (5mm wide). Divide the strips into 12 equal pieces and simply wrap, spiral-like around your chosen sausage. Brush with egg wash and sprinkle on a few sesame seeds. Place on baking tray and cook for about 7-8 minutes by which time the pastry should be nicely puffed and golden. Insert a lolly stick into each sausage and serve with ketchup or mustard or both.
King Prawn and Chorizo Brochettes (makes 12)
Pre heat oven to 220 dg c
12 cooked, tail off king prawns
12 pieces of chorizo (cut from a whole sausage) about 2cm thick
12 cocktail sticks soaked for half an hour in water
Sizzle off both sides of the chorizo slices in a non-stick frying pan, taking care not to let them colour too much but allow the fat to run. Allow to get cold.
Thread the king prawns onto the cocktail stick and add a piece of cold sizzled chorizo. Drizzle over a small amount of olive oil. Place on a baking tray and bake for 5-6 minutes. If you have had time to muster it up sprinkle with some off the very finely chopped garlic, parsley and grated lemon zest. Simply delicious!
Watch the video here
