New Years Eve Canapés

P1030098 (800x600)P1030091 (800x600)New Years Eve is a time for canapés. Drinks flowing, everyone enjoys a little nibble to whet their alcohol induced appetite. With the help of Odysea I have created three of the easiest canapés that require minimal effort but taste and look amazing- perfect food with friends.

The first is a chorizo, Odysea saganaki and Odysea organic kalamata olive skewer which is as easy as chopping up the chorizo and cheese, draining the olives and threading onto skewers. The combination is delightful and the Greek saganaki really comes into its own alongside the smoky heat of the chorizo. It is an extremely versatile cheese: fried- it crisps  up similar to halloumi but without the spongey texture and raw it is a hard salty cheese that most closely resembles manchengo in texture. It would be delicious inside a sandwich with beetroot and rocket or grated over pasta.

P1020981 (800x600)P1020984 (800x600)P1030072 (800x521)The second canapé is a take on the classic smoked salmon blini, using Odysea feta and Greek yoghurt spread instead of creme fraiche. Topped with dill they are a real crowd winner and look very sophisticated.P1020978 (800x569)P1020999 (800x600)P1030064 (800x600)

The third canapé and my personal favourite are Odysea deep fried olives with Odysea roasted red pepper and feta meze. Coated in chill spiked panko breadcrumbs and deep fried for 20 seconds these crispy salty beauties are divine on their own but become even better once dipped in the red pepper meze. It is the ultimate sweet/salty combination.

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New Years Eve Canapés

Saganaki Skewers
200g eating chorizo, cut into 24 slices
200g Odysea saganaki cheese, cut into 24 cubes
24 Odysea organic kalamata olives, drained

Thread all the ingredients onto cocktail skewers to serve.

Smoked Salmon Blinis
Pack of 16 cocktail blinis
1/2 pack of Odyea feta and Greek yoghurt spread
125g smoked salmon, cut into 16 pieces
1/4 small pack of dill

Spread the feta and Greek yoghurt spread on top of the blinis. Place the smoked salmon on top of each blini and garnish each with a sprig of dill and some ground black pepper.

Deep Fried Olives with Red Pepper and Feta Meze
1 jar of Odysea organic mixed stuffed olives, drained
25g plain flour
1 egg, beaten
1/2 tsp chilli flakes
50g panko breadcrumbs
500ml sunflower oil, or any other neutral oil
1/2 jar of Odysea roasted red pepper and feta meze

Dry the olives well on kitchen paper and mix the chilli flakes with the panko breadcrumbs. Dip each olive first in the plain flour, then in the egg and finally into the breadcrumbs. Once all the olives are breaded heat the oil in a heavy based large saucepan to 180.c or until a piece of bread browns in 20 seconds.

Once the oil has heated fry the olives in batches for 20 seconds, until crisp and golden. Using a slotted spoon drain on kitchen paper, season with flaky sea salt then serve alongside the roasted red pepper and feta meze.

Tip: The first two canapés can be made in advance and stored in the fridge then simply bring them out half an hour before you want to serve them.