Canap-ers!
September 7th 2008 04:46
Who doesn't love a canape! Not that long ago - sitting through a rather dull public lecture the promise of finger food at the end was the light at the end of my great boredom tunnel- when the speaker finally retired and everybody politely clapped, I said to my friend in true Kath and Kim tonality 'Let's get into the Ca-napes!' The girl sitting next me, turned around and sneered 'It's pronounced can-a-pay' . I refrained from explaining my postmodern use of the vernacular - and drowned my laughter at her horror in free champagne and ciculating nibblies...Call them what you will - Canapes are cute, bite sized parcels of goodness that can be made out of all sorts of foods. This recipe is quick, refreshing and a crowd pleaser.
You will need:
2 cucumbers (Telegraph is best- you want a long even cucumber so when cut into rounds, they are all roughly the same size)
Some shaved or thinly sliced cold rare roast beef or pastrami
Half a cup of sourcream (Creme Fraiche also works well as a substitute)
Some hot english mustard, or horseradish or thinly sliced fresh radishes
Use a fork to scrape down the cucmbers in an even motion, from top to bottom. This creates a nice pattern in the skin (it makes no difference to the taste- but canapes generally look a bit posh and this is an easy way to sex up the cucumber)
Cut the cucumbers into rounds just under 1cm thick - lay these out on a tray.
If you are using mustard or horseradish - add a teaspoon of this to your sourcream and stir -if you like it a bit stronger add more.
Put a little dollop of sourcream mixture on each round. Don't put on too much as it will get messy and drip everywhere.
If not using mustard or horseradish - just dollop on sourcream and then top with a slice of the radish.
Finish by adding a small curl of the cold meat and if you want to make it even fancier- top with a eurpoean parsley leaf!
And get that plate circulating around your next cocktail party!
You will need:
2 cucumbers (Telegraph is best- you want a long even cucumber so when cut into rounds, they are all roughly the same size)
Some shaved or thinly sliced cold rare roast beef or pastrami
Half a cup of sourcream (Creme Fraiche also works well as a substitute)
Some hot english mustard, or horseradish or thinly sliced fresh radishes
Use a fork to scrape down the cucmbers in an even motion, from top to bottom. This creates a nice pattern in the skin (it makes no difference to the taste- but canapes generally look a bit posh and this is an easy way to sex up the cucumber)
Cut the cucumbers into rounds just under 1cm thick - lay these out on a tray.
If you are using mustard or horseradish - add a teaspoon of this to your sourcream and stir -if you like it a bit stronger add more.
Put a little dollop of sourcream mixture on each round. Don't put on too much as it will get messy and drip everywhere.
If not using mustard or horseradish - just dollop on sourcream and then top with a slice of the radish.
Finish by adding a small curl of the cold meat and if you want to make it even fancier- top with a eurpoean parsley leaf!
And get that plate circulating around your next cocktail party!
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