canapés – Phil's Home Kitchen

Smoked mackerel pastry rolls

This is a recipe I am very proud of: I had some smoked mackerel pâté to use up and had that “I wonder if this will work…” moment. Luckily, it does work and it is now one of my go-to dishes for buffets and the like. Continue reading “Smoked mackerel pastry rolls”

Pea and ham filo bites

This is a such a simple bake, and is ideal using left-over ham at Christmas and bits and bobs lurking around: frozen peas, a dollop of chutney and mustard…… Continue reading “Pea and ham filo bites”

Warm crab choux bites

This is my version of a canapé I had in a restaurant ages ago. These are simple, but highly effective little savoury bites: light choux pastry, flavoured subtly with cheese and mustard, and filled with a simple fresh white crab meat sauce. Continue reading “Warm crab choux bites”

Cheese & onion sourdough crumpets

These particular crumpets arose from an idea that came to me late one night – as is often the way! Continue reading “Cheese & onion sourdough crumpets”

Sun-dried Tomato & cheese scones

This is another savoury twist on the wonderful sweet scones that are traditionally served with clotted cream and strawberry jam.

Continue reading “Sun-dried Tomato & cheese scones”

Savoury macarons: smoked salmon & horseradish

These savoury macarons are my bite-sized version of that treat the list of one of my top food pleasures: smoked salmon on sliced brioche with a thin spreading of caper butter. Continue reading “Savoury macarons: smoked salmon & horseradish”

Roasted onion & smoked cheese scones (gluten-free)

Returning to my savoury roots, and it seems a while since I have posted a savoury recipe, I decided to make some cheese and onion scones, using roasted onion and smoked Cheddar cheese. Continue reading “Roasted onion & smoked cheese scones (gluten-free)”

Chouxnuts 1: cheese & chives flavour

What with cronuts, maclairs and other arguably gimmicky – but oh-so-delicious – food hybrids, I fancied seeing what would happen if I deep-fried choux pastry. I had never deep-fried choux pastry before but deep-frying here gives amazing results: these chouxnuts, as they are now known in my house, really do give a terrific doughnut effect. Continue reading “Chouxnuts 1: cheese & chives flavour”

Roast beef & horseradish canapés

Amazingly easy and ridiculously more-ish, this is a great way to use left over roast beef, not to mention Yorkshire pudding batter if you have any left, although to be honest the batter can be made up in moments! I have also given ideas for some of my favourite savoury and sweet variations. Continue reading “Roast beef & horseradish canapés”

Canapé selection: mushroom; smoked aubergine

I adore nibbly food and am always trying out ideas and flavours to ring the changes. These two different canapés use a very light and crumbly shortcrust pastry, made with just a little Parmesan cheese. I filled half of the cooked pastry shells with a rich, smokey aubergine filling (baba ghanoush) and the rest with an intensely flavoured mushroom filling (recipe below). Continue reading “Canapé selection: mushroom; smoked aubergine”

Crab Canapés

A very simple canapé: small discs of puff pastry, topped with crab meat that has been mixed with a little fresh mayonnaise, a spritz of lemon juice, some chopped chives and just a little grated Gruyère cheese. Continue reading “Crab Canapés”

Smoked Haddock Tarts – my nod to kedgeree

These are very special tarts: crisp, melt-in-the-mouth and gently spiced pastry cases filled with buttery leeks, and flakes of smoked haddock in a just-set and subtly flavoured curried egg custard.
Continue reading “Smoked Haddock Tarts – my nod to kedgeree”

A crunchy exterior giving way to the lightest, most delicate pillows of cheesy indulgence, gougères make fabulous little nibbles/canapés. They are lovely just as they come, ideally served warm, but they are wonderful filled with all manner of goodies (see below). Continue reading “Gougères & other fabulous savoury choux bites”