CHILLI CON CARNE MEATBALL CANAPÉS
For the meatballs:
- 1 small red onion, chopped
- 1 tsp crushed garlic
- a large pinch of chilli flakes
- 1 tsp ground cumin
- ½ tsp paprika
- ¼ tsp dried thyme
- 280g lean beef mince
- black pepper
- 1 tbsp tomato paste
- 1 x 400g tin red kidney beans, drained
To cook and assemble:
- vegetable oil for frying
- 25 canapé shells
- 125ml sour cream
- 120ml tomato chilli jam
- fresh coriander leaves (no stalks) to serve
1.) Pop all the meatball ingredients into a food processor and blitz until well mixed and the beans have broken down slightly. (I tend to avoid over-processing the mixture as I like some texture in the meatballs.) Alternatively you can mix all the ingredients in a bowl with your hands, simply chop the onions finely and mash the beans separately before adding them to the rest of the ingredients.
2.) Heat a layer of vegetable oil in a frying pan, then cook the meatballs until they are very brown on all sides and cooked through. It will be easier to do this in two or three batches depending on how large your frying pan is.
3.) Pop the meatballs on some kitchen towel. Next, fill each canapé shell with a teaspoon of sour cream and pop one meatball into each. Top with about ½ to 1 teaspoon of tomato chilli jam, sprinkle with coriander leaves and serve immediately.
CHOCOLATE AMARULA TARTLETS WITH AMARETTI TOPING
- 75g dark chocolate, for dipping
- 30 canapé shells
- 300g dark chocolate, chopped
- 250ml double cream
- 2 tbsp Amarula Cream
- 15 amaretti biscuits
- icing sugar to serve
1.) Melt the 75g of dark chocolate in the microwave on a low heat. Carefully dip the top edge of each canapé shell into the chocolate, shake off any excess and set aside on a tray to dry and set.
2.) Place the chopped dark chocolate in a bowl. Bring the double cream to the boil in a saucepan, then remove from the heat and pour over the chocolate. Whisk until you have a smooth, glossy mixture. Resist the urge to dive face first into the bowl, and whisk in the Amarula Cream.
3.) Divide the chocolate mixture between the canapé shells (about one tablespoon in each) and set aside for 1-2 hours at room temperature to set.
Note: setting the chocolate at room temperature will give you a softer, creamier set and will help to retain that gorgeous glossy finish. For a quicker, firmer set you can chill the canapés in the fridge, but they will lose their shiny appearance.
4.) Place the amaretti biscuits in a sandwich bag and crush with a rolling pin. I like to have a mixture of fine crumbs and slightly larger chunks. Top each canapé with a small pile of amaretti crumbs, dust with icing sugar and serve immediately.