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Welcome the New Year in style with these stylish and delicious Savoury Appetisers.
We wanted to share some of our favourite recipes with you – and best of all, they can be prepared in advance, leaving you a relaxed host.
New Year’s Eve is arguably the most festive night of the year. These simple, yet special, party food suggestions are a great way to start the year right.
Whether you’re planning an intimate celebration or a large gathering these Savoury Appetisers will be a hit at your party.
If hosting a large party, my preference is for a buffet. A buffet is one of the easiest ways of entertaining. Set out the food on a table and let your guests help themselves.
Enjoy these Savoury Appetisers, and check back in tomorrow for a selection of Sweet Treats which will be the perfect addition to your New Year’s Eve party.
Xx Alex and Faye
P.S. Looking for more inspiration? Check out our Top Ten Recipes of 2018!
These Smoked Salmon Bread Tartlets make the perfect Savoury Appetiser. They’re so simple to make, and the bread cases can be prepared the day before your party and stored in an airtight container.
Smoked Salmon Bread Tartlets
Entertaining is simple with these easily made bread cases which are filled with smoked salmon and a tasty dressing.
- 12 slices white or wholemeal sandwich bread thinly sliced with crusts removed
- 1/4 cup olive oil (or olive oil spray)
- 1/4 cup good quality egg mayonnaise
- 1/4 cup sour cream
- 1 1/2 tsp prepared horseradish (or to taste)
- 1 tbsp dill finely chopped
- black pepper freshly ground
- 150 g smoked salmon
- 1 tbsp dill for garnish
- 2 tsp baby capers (optional)
Preheat oven to 180 Degrees C (350 F)
Use a sharp knife to remove the crusts from 12 slices of bread. Using a rolling pin, roll each bread slice to flatten as thinly as possible. Using a 6cm/2 ½” round cookie cutter, cut 2 rounds from each slice.
Brush the bread rounds on both sides with olive oil or spray each side with olive oil. Firmly press the bread rounds into two 12-hole patty tins.
Bake for 12-15 minutes, turning pans halfway through cooking, until the cases are lightly browned.
Remove from oven and transfer to wire racks to cool completely.
Combine mayonnaise, sour cream, prepared horseradish, dill and black pepper in a small bowl. Adjust seasoning to taste, adding more horseradish, pepper or dill as required.
Cut smoked salmon slices into 2 ½ cm/1” wide x 5 cm/2” strips. Arrange folds of salmon in each bread case.
Spoon about a teaspoon of cream mixture onto the salmon. Serve topped with a sprig of dill and a couple of baby capers, if using.
Serve as soon as possible after assembling.
- For easy entertaining you can make the filling and bread cases a day ahead. Store the bread cases in an airtight container. Cover the filling then refrigerate.
- Although the bread does not have to be completely fresh, it must not be dry as it will be difficult to roll.
- With mayo or sour cream based fillings it’s best to not prepare the cases too far in advance as the toasts will soften.
These exotic and fragrant Thai Style Chicken & Noodle Meatballs are oven baked and full of flavour. They are a tasty Savoury Appetiser to serve at your New Year’s Eve celebration. Make a big batch and freeze some for your next event! (They will last up to a month in the freezer, and are always good to have on hand.)
Thai Style Chicken & Noodle Meatballs
- 20 gm mung bean vermicelli noodles
- ½ cup chopped coriander leaves and some stems
- 1 kaffir lime leaf centre vein removed and the leaf chopped finely
- 50 ml coconut cream
- 2 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tsp red curry paste – I use Mae Ploy – if using other brands you may need more
- 1 tsp crushed garlic
- 500 gm chicken mince
- 1 small carrot finely grated
Soak the vermicelli noodles in cold water until softened, about 10 minutes. Drain them then pour on boiling water. Stand for about 2 minutes or until soft. Drain completely, turn onto a chopping board and cut into lengths about 3 cm. Set aside.
Grease two 12-hole mini muffin pans.
Preheat oven to 190 Degrees C (370 F).
In a small food processor blend the coriander, kaffir lime leaf, coconut cream, fish sauce, lime juice, curry paste and crushed garlic until the herbs are finely chopped.
Pour into a mixing bowl, add the grated carrot, vermicelli noodles and chicken mince. Mix well.
Spoon the mixture into the two muffin tins, filling them to the top of each hole.
Bake for 20-25 minutes until golden brown.
Turn onto a wire rack to cool slightly. Serve immediately or refrigerate if using later.
The meatballs can be served at room temperature or warmed through slightly in a covered oven proof dish in the oven or microwave. For easy entertaining, I serve the meatballs with sweet chilli dipping sauce.
A Savoury Appetiser doesn’t get much easier than my Pepperoni Pastries. These two ingredient canapes can be served hot from the oven, or at room temperature – and are delicious either way!
Just two ingredients to a fantastic canape that will be a hit with family and friends!
- 140 g salami or pepperoni
- 180 g butter puff pastry I used one sheet of Pampas
Preheat your oven to 220 Degrees C (430 F)
Using a cookie or pastry cutter, cut small rounds of pastry out – the size may depend on the size of the pepperoni/salami you are using.
For this recipe, I used a 5cm cutter. It yields approximately 20 pastries from one sheet of puff pastry.
Prick the pastry a couple of times with a fork.
Slice your salami into thin slices.
Top pastry with salami.
Bake for 10 minutes. Place on a cooling rack if not serving immediately, otherwise – enjoy!
– I used one sheet of Pampas Butter Puff Pastry for this recipe
– Would also be delicious with a dollop of basil pesto on top!
– Are lovely cold, as well as straight from the oven
Asparagus wrapped in cheesy filo pastry is a Savoury Appetiser worthy of a special celebration but easy enough to prepare for casual drinks at home or as a snack. I know you will enjoy the tender asparagus inside the cheesy, crispy filo shell. If you would prefer a vegan option, switch out the Parmesan for a vegan cheese, or some mustard.
Asparagus and Parmesan Filo Rolls
Asparagus wrapped in cheesy filo pastry is an appetiser worthy of a special celebration but easy enough to prepare for casual drinks at home or as a snack. I know you will enjoy the tender asparagus inside the cheesy, crispy filo shell. It’s a great way to enjoy this very seasonal vegetable.
- 3 sheets Filo pastry defrost overnight if frozen *
- 2 tbsp olive oil extra virgin
- 9 asparagus spears medium sized – washed and ends trimmed *
- 1/2 cup Parmesan cheese grated
- freshly ground black pepper
- Balsamic Glaze to serve optional
Preheat your oven to 180 Degrees C (350 F)
Remove one sheet of filo pastry and lay it on your work surface.
Ensure that the remainder of the filo is covered with cling wrap and a damp tea towel.*
Brush the filo with a layer of olive oil.
Place another layer on top and repeat with the oil, cheese and pepper until you have 3 layers.
Cut the filo into 5 equal strips and then through the centre so you have 10 rectangles.
Position an asparagus spear on the bottom edge of one of the filo rectangles and roll it up. Brush the tips of the asparagus and the top of the pastry with olive oil and place the rolls on a baking paper lined sheet pan, seam side down.*
Bake until golden brown, approximately 15 minutes.
Serve hot with Balsamic Glaze.
*See advice in the notes above regarding defrosting filo pastry. You need to prepare this a day in advance. Fresh filo pastry can be used immediately.
*Always cover the dough you aren’t currently using. It will dry out very quickly, becoming brittle to the touch and impossible to work with.
*The end of the asparagus is almost always woody and tough and needs to be removed. To do this, hold the end of the asparagus with both hands, between your thumb and forefinger, and bend until it breaks. The tough, woody end will automatically break off leaving you with the tender part. Or, as I do, line the asparagus up so the tips are level. You will be able to see how much of the bottom of the spear is woody, usually about 3 ½ cm/1 ½”. Just cut this off.
*Don’t worry if the pastry tears. Just brush oil on it and layer on another sheet. If it tears while you are rolling just continue. It will be fine.
*If preparing in advance, place the rolls on a plate and cover well with cling wrap. Refrigerate until ready to bake.
*The number of rolls you make will, of course, depend on the number of spears in your bunch of asparagus. For this recipe, I had 9.
My Blue Cheese Puff Pastry Tarts are an elegant Savoury Appetiser, that is complimented perfectly with a glass of bubbles!
Blue Cheese Puff Pastry Tarts
Quick to make and so tasty – a fabulous appetiser!
- 75 g blue cheese
- 2 tbsp cream pouring
- 1 egg large
- 1 tsp chives finely chopped
- 1-2 sheets puff pastry (depending on size)
- freshly ground black pepper to taste
Preheat oven to 200 Degrees C (390 F). If the pastry is frozen, remove it from the freezer shortly before preparing the filling. (Don’t remove it too early or it will be difficult to cut neatly. The pastry will have a better texture if it is still chilled when placed in the oven.)
Lightly grease the tin/patty pans.
Put all the above ingredients into a food processor and blend until thoroughly mixed.
When the pastry has just defrosted, using a 6 cm cookie cutter, cut rounds of pastry and put into prepared tin/patty pans, gently pushing the pastry down into place.
Place about 1 tbsp of filling into the pastry and bake for 15 to 20 minutes, or until the filling puffs and becomes golden brown.
Remove from the oven and cool for 5 minutes before removing and placing on a wire rack to cool and store – or serve warm immediately. (Re-heat very well, also!)
126 17 1 340
126 17 1 340