What's on the menu?

These Canapé ideas are some of Ed's favourite servings and uniquely combine with the variety of flavours that are evident in the sauces!

Crab, Lime and Chilli Toasts

Canape #1
Crab, Lime and Chilli Toasts

Easy! Serves 6 and prep about 10 mins

Ingredients:

  • 1 small baguette, cut into 12 slices

  • 2 tbsp olive oil

  • 140g white crab meat

  • 2 tbsp Chilli Head #1 sauce

  • 1 tbsp Coriander, chopped

  • 1 Lemon

Method:

  1. Heat the oven to 200C / 180C fan / gas 6. Add baguette slices into a baking tray, drizzle over half the oil, add some seasoning, and now bake for 5 minutes until the edges are golden

  2. Whilst the baguettes are browning, mix the crab, coriander, lemon zest & juice, with the remaining oil and some seasoning, and spoon the mix on to the toast just before serving, with a pinch of salt to taste.


Avocado, Paw-Paw & Chilli Prawn cups

Canape #2
Avocado, Paw-Paw & Chilli Prawn cups

Easy! Serves 6 and prep about 15 mins

Ingredients:

  • 600g cooked and peeled prawns

  • 1/3 cup aioli

  • 2 tbsp Lemon Zest

  • 2 tbsp Pickle Head sauce

  • 1 tbsp chopped coriander

  • 1/2 small red onion, finely diced

  • 1 small Lebanese cucumber, small dice

  • 1/2 medium avocado, small dice

  • 1/2 small paw-paw (papaya) diced

  • 2 baby cos lettuce, leaves separated

Method:

  1. Chop prawns into 1sm pieces and set aside

  2. Combine all ingredients into a bowl and mix until combined. Add prawn pieces ad toss. Season with salt and pepper to taste.

  3. Top individual cob lettuce leaves with prawn mix and garnish with extra chilli and chives

  4. Serve immediately