8 Super Simple, Exciting and Delicious, Canapés & Party Food in 5 Mins or Less
So you've got into the party spirit and invited family and friends round for a soiree, but then you realise, actually you're really busy with everything else: working from home, home-schooling the kids, decorating the house, redesigning the garden - WHAT WERE YOU THINKING??!! How on earth are you supposed to find the time to prepare some wonderful party snacks and canapès that will impress your foodie friends and excite their palates with something orignal yet delicious? ....(gasp for air).
Do not fear! At The Wasabi Co we are ALL ABOUT - SIMPLE, DELICIOUS & EXCITING. Every one of our products has been developed to be totally versatile and easy to use, at the same time as bringing original, adventurous flavours to your kitchen.
Rest assured that our products are as good as we're shouting about - our Wasabi Mustard and Vegan Sudachi Kombu Ponzu both won the coveted and maximum 3 Gold Stars in the Great Taste Awards this year, and altogether, we won 13 stars across 7 products entered!
Here we have EIGHT INSANELY EASY recipes that are guaranteed to wow your guests, whilst costing you almost zero in the time you simply don't have! It's as easy and 1,2,3 literally - most of these recipes have less than 3 steps and take less than 5 minutes. In fact... in total the prep time for all 8 is just 40 minutes (minus the bake and marinading times).
1. PROSCUITTO, EGG & WASABI MUSTARD CUPS. Prep 5 mins. Bake 5 mins.
Preheat oven 200C. Grease 12 muffin holes with oil and line with 1 slice Prosciutto in each. Bake 5 minutes then pop ½ tsp Wasabi Mustard in the bottom of each. Crack in 1 egg and bake for 10-15 minutes more until cooked. Top with chives and serve.
2. PROSCUITTO, CHEDDAR & WASABI MUSTARD PALMIERS Prep 8 mins. Bake 10-12 mins.
Preheat oven 220C. Take 1 sheet puff pastry and smear over 2 tbsp Wasabi Mustard, top with 125g Grated Cheddar and 4 slices Prosciutto. Cover with greaseproof paper and roll with a rolling pin. Cut in two lengthwise and roll each long length in towards the centre. Pinch to meet then cut each roll into 1cm slices. Lay on a baking tray and bake 10-12 minutes until crisp and serve.
3. PONZU SWORDFISH POMEGRANATE CUCUMBER CUPS. Prep 8 mins
Cut 1 fresh Swordfish Steak into 5mm cubes. Mix with 2 tbsp Pomegranate Seeds, 2 tbsp Ponzu, 1 tsp Lime Juice, 1 tsp Sesame oil and 1 tsp Black Sesame seeds. Spoon into 1 cucumber cut into 3 cm lengths with the top layer of seeds scooped out. Serve immediately.
4. SUDACHI KOMBO PONZU, AVOCADO & PEA WHIP Prep 3 mins.
Put 1 chopped Avocado and 100g Peas in a food processer with 2 tbsp Ponzu, 1 tsp Lime Juice and a pinch of salt. Whizz to a coarse paste and serve with tortilla chips.
5. WASABI MUSTARD HUMMUS & CHARRED CORN Prep 5 mins
Preheat oven 180C. Mix 1 drained Can Chickpeas with 1 tbsp oil and 1 tsp Paprika. Roast 20 minutes until crisp. Mix 2 tubs store bought Hummus with 1 tbsp Wasabi Mustard. Top with the crispy Chickpeas and serve with charred Baby Corn for dipping.
6. WASABI CHICKEN & ASIAN PEAR SLIDERS. Prep 10 mins
Mix 100g cooked Shredded Chicken with ½ Pear, 4 Spring Onions and 1 Carrot, all finely sliced. Mix in 1 tsp Lime Juice and 2 tbsp Wasabi Mayo. Use to fill 8 Mini Slider Buns with some Picked Coriander Leaves.
7. WASABI HOT SMOKED SALMON TACOS. Prep 6 mins. Bake 5 mins.
Using a 7cm cutter, cut 12 rounds out of 3 Corn Tortillas. Bake for 5 minutes at 200C until crisp. Halve 6 Limes and top with the tacos. Mix 100g Hot Smoked Salmon with 2 tbsp Wasabi Mayo and use to top with some finely sliced Spring Onion and Cress.
8. PONZU BEET & GOATS CURD WITH FURIKAKE. Prep 5 mins. Marinade 30 mins.
Marinade 100g Diced Beetroot in 2 tbsp Ponzu, 1 tsp Lime Juice and 1 tsp Sesame Oil for 30 minutes. Whip 100g Goats Curd with a pinch of salt and plenty of cracked Black Pepper. Pipe or spread onto crackers, top with the drained Beetroot and garnish with finely sliced Radish and a sprinkle of Furikake.
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Photos and recipes by @gourmetglow - find more of her photos and recipes on Instagram.