It's easy to feel overwhelmed by a sudden influx of guests on New year's Eve and even on New Year's Day. Here are a few canapes you can make ahead of time and keep ready for guests. The recipes are simple and easy to double in quantity.
Garlicky Shrimp Cocktail
- 1/2 kg of shrimp, cleaned and deveined
- 10 – 12 cloves of garlic, peeled and finely chopped
- 2 tbsp butter
- 1 tsp chilli flakes
- Salt and pepper to taste
- Heat the butter in a frying pan and add the chilli flakes and garlic.
- Fry for 30 seconds before adding the shrimp.
- Season with salt and pepper.
- Add the shrimp to the pan and cook for 6-8 minutes or until the shrimp are cooked through and pink.
- Serve with the sauce given below.
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tbsp Tabasco sauce
- 2 tsp mustard sauce
- Mix all the ingredients in a bowl.
- Chill for 1/2 hour before using.
Stuffed Button Mushrooms
- 20 large button mushrooms
- 1/2 cup breadcrumbs
- Dried oregano, rosemary and mint
- salt and pepper to taste
- 4 tbsp grated parmesan
- Wipe the mushrooms clean with a kitchen cloth. Remove the stems and finely chop them.
- Saute the chopped stems in a little olive oil for 10 minutes or until all the liquid released evaporates.
- Cool the mixture and mix it with the breadcrumbs, dried herbs, salt and pepper.
- Scoop the mixture into each mushroom top and sprinkle a little parmesan on top of each.
- Lay them out on a tray and bake in an oven at 180°C for 10 minutes.
- Serve warm.
This is less of a recipe and more of a suggestion as to the flavour combinations that can put on top of toasted slices of baguette bread. A classic favourite is a finely chopped tomato which has been tossed with finely chopped basil, salt, pepper and olive oil.
Other combinations also involve topping the toasted bread with a piece of cheese, olive and maybe a slice of salami. If need be, hold it together with the help of a toothpick.