Christmas canapes – coconut prawns and trout tassies
Just stuffed my cheeks with Christmas canapes, freshly made by an Aga queen who was giving a few girlfriends and I a demo on how to be a supercook. She was a sort of Tottering By Gently woman, slightly flushed, with her comfortably plump frame trussed up in a large apron. Apparently the average number of canapes munched per person at a drinks party is fifteen. So I have chosen two of her (especially good) recipes which you might find handy for the upcoming festive season.
COCONUT PRAWNS WITH AMAZING MANGO DIPPING SAUCE
Dip raw prawns into cornflour, then lightly whipped egg white, then dessicated coconut. Fry until golden brown.
Blitz the following in a food processor: a peeled, cubed mango. Juice 2 limes. Finely sliced red chilli. Handful mint leaves and another of coriander. Tspn fish sauce. Tbspn yoghurt. This sauce would also be excellent with grilled chicken.
Mix 2ozs smoked trout, 2 tbspns cream cheese, tbspn double cream or yoghurt, tbspn finely chopped red onion, tsp lemon juice, tsp dill, zest half lemon, tspn hot horseradish. Spoon onto slices of cucumber.