Christmas Canapés
Written by: Rachel Phipps
Bring a touch of cheer to your holiday gatherings with these delightful Christmas canapés. Perfect for mingling, these bite-sized treats are easy to prepare and full of seasonal flavour. Featuring timeless favourites like Goose Rillettes, new classics such as HEVVA! Cornish Mussels in N'duja, and a nod to retro charm with devilled eggs, these canapés are sure to delight every guest.
Instructions
Chilli Crisp Devilled Eggs
Cook the eggs in a pan of rapidly boiling water for 10 minutes. Drain, and set aside until they’re cool enough to touch.
Carefully peel the eggs, and cut them in half. Scoop out the yolks into a small mixing bowl, and arrange the empty egg whites on a serving platter.
Mash the eggs until they’re as smooth as possible with a fork, then beat in the mayonnaise, chilli crisp and rice vinegar. Keep beating until it is as smooth as possible.
Load the filling into a piping bag fitted with a large star tip, and refill the egg hollows.
Scatter the top of each devilled egg with the finely sliced spring onion, and drizzle over a little more of the oil from the chilli crisp jar.
Macknade Gildas
Pat the olives and chillies dry on a piece of kitchen paper and open the mussels.
Thread one of each onto a cocktail stick, keeping the mussel in the middle.
Goose Rillette Bites
Slice the figs into 12 slithers, cutting off any rough stem.
Spoon generous amounts of goose rillets onto each toast, finishing each one with a fig slice.
Ingredients
Available in store
-
Chilli Crisp Devilled Eggs
- 6 large eggs
- 4 tbsp Kewpie mayonnaise
- 2 tbsp chilli crisp, plus extra for drizzling
- 1 tsp rice vinegar
- 1 large spring onion, finely sliced
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Macknade Gildas
- 12 Perello Gordal olives
- 12 Perello Guindilla chillies
- 1 x can Hevva! Cornish Mussels in Nduja
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Goose Rillette Bites
- 12 artisan toasts
- 150g goose rillettes
- 2 ripe figs