If New Year’s Eve isn’t the perfect excuse for a cocktails and canapes party, then when is? We challenged London chef, Jimmy Garcia (the brains behind this Christmas’ most-talked-about London pop-up restaurant: The Lodge on the River), to create us some super quick and easy canapes that can be knocked up in no time for a casual evening of winter entertaining. Cheers!
We import our own Chorizo from my Grandma, and huge fans of manchego cheese in the Garcia household, so this one’s for the fam!
- 10 new potatoes
- 50g chorizo
- 50g grated Manchego cheese
- Handful chopped chives
- Salt and pepper
- A splash of olive oil
- A pinch of garlic powder
- A pinch of paprika
- Cut the tops of the potatoes at their widest point, and a tiny bit on the other end, to stand the potatoes upright on a baking tray and place in a fan oven for around 30mins at 180 degrees.
- Once cooked, remove from the oven, and scoop out the potato flesh from the skin and leave to cool.
- Add diced chorizo, chives, manchego, garlic powder, paprika seasoning and olive oil and give it all good mix in with the potato flesh before refilling the potato skins with the mix.
- Make sure all of the skins are filled right to the top, and remake in the oven at 180 degrees for about 10minutes, until the mix is all warmed through and the cheese appears to have melted.
King prawn, Avocado and Apple Salad
Super quick and super fresh! If you’re not a fan of prawns, then why not replace it with crab, crayfish or even salmon.
- 2 baby gem hearts
- 10 king prawns, peeled, cooked and diced
- 1/2 avocado diced
- 50g creme fraiche
- Juice and rind of 1/2 lemon
- A handful of chopped parsley
- A sprig of dill to garnish
- Apple matchsticks
- Chop the ends of the gem hearts off and individually trim each of the leaves to create more of a ‘cup’ shape.
- Mix all of the remaining ingredients in a bowl and place in the middle of each cup, and garnish with a sprig of dill!
Roast Pumpkin, Buratta, onion and celery crostini
A real crowd-pleaser, give this one a go for guaranteed smiles all around.
Makes 12 mini crostinis
- Mini par bake baguette, cut into 12 slices and baked at 150 degrees with a little drizzle of olive oil and sea salt for 20mins
- 120g diced butternut squash
- 1/2 red onion, diced
- 1 celery stick, diced
- 1 clove garlic
- 1 ball buratta
- 3 sprigs chopped parsley
- 10ml white balsamic
- Place the garlic,squash, red onion, and celery in a frying pan with a good glug of olive oil, over a medium heat for around 6-8 minutes, until soft and cooked through.
- Add the torn buratta, white balsamic parsley and salt and pepper and give a good mix, before placing a small teaspoon on top of each crostini!
It wouldn’t be a party without a signature cocktail – head here to discover one we had The Rum Runner rustle up.