Grilled Courgette and Goats Cheese Roll Ups
Makes 16
Ingredients
- 3 medium courgettes, sliced into ribbons, chargrilled
- 2 red peppers, sliced into strips – 2cm, chargrilled
- 100g goats cheese
- 1 tsp paprika
- 16 black olives
- Sprigs of parsley for garnishing
- 16 cocktail skewers
Method
- Place a courgette ribbon and a strip of red pepper, the pepper overlapping the courgette ribbons.
- Combine the paprika and goats cheese together. Spoon a little goats at the one end of the courgette and roll up, secure with an olive and a cocktail skewer.
- Garnish with a sprig of parsley.
- Serve immediately.
Chicory Bacon Boats
Makes about 16
Ingredients
- 6 streaky bacon rashers, chopped finely
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 120 ml crème fraiche
- 100 g crumbled Wicklow Blue
- 50g or a generous handful of watercress, washed
- 2 heads chicory (endive) – leaves separated
- Sprigs of dill for garnishing
Method
- Grill or fry the bacon until golden and crispy. Drain on kitchen paper and set aside.
- Whisk together the vinegar, 2 tbsp olive oil and the sour cream then stir in the cheese.
- Combine watercress, 1 tbsp chopped bacon and the cheese together. Season with salt and pepper to taste.
- Place the chicory leaves on a serving platter. Place a spoonful of the watercress cheese salad on the end of the chicory leaves (not the tip) and sprinkle over some bacon over the top, garnish with dill and there you have a “small boat” canape.
Chorizo & Cheese Mini Empanadillas
Makes 16
Ingredients
- 225g puff pastry
- 120g chorizo sausage
- 50g grated cheese
- 1egg, beaten
- paprika to dust
Method
- Preheat oven to 220ºC / 450ºF / Gas 7
- Lightly flour a work surface and roll out the pastry.
- Using a circular 7.5cm cutter, cut out as many circles as possible.
- Chop the chorizo sausage into small pieces and place in a bowl with the grated cheese and mix well.
- Place some mixture in the centre of a cut out circle and press the edges together to form what looks like a minature pastie. Repeat until all the circles are used.
- Place the pastries on a non-stick baking sheet or on parchment paper and brush with the beaten egg.
- Sieve a little paprika over the top.
- Place in a preheated oven and bake for approx 10 – 12 minutes until well risen and golden in colour.
- Transfer to a wire rack to cool.
- Serve warm and dust with extra paprika