Easy appetisers for entertaining

Stress is the one thing one wants to avoid when entertaining. When deciding on what to serve as appetisers, always try to choose things that can either be made ahead or things that can be served at room temperature, this way, you have the time to greet your guests and can serve them immediately which you put the finishing touches to the rest of the meal.

Pea-Pancakes & Sausages

This is a very pleasing combination of flavours – sweetness from the peas, salt and savouriness from the sausage and the tart creaminess of the sour cream or Greek yogurt, whichever you are using.

Smoked salmon or nuggets of curried chicken breasts can also be used to top these sweet pea-cakes.

Yield: 10 – 12

SPECIAL EQUIPMENT

Non-stick frying pan

INGREDIENTS

• 1 cup frozen green peas, defrosted
• 3 tablespoons cream or evaporated milk
• 1 egg
• 4 tablespoons all-purpose flour
• ¼ teaspoon table salt
• ½ teaspoon baking powder
• ½ teaspoon white sugar
• Canola oil
• 2 gourmet sausage links, cooked (English, Johnsonville, fresh or cured)
• Cilantro, chopped parsley, dill (optional garnishes)
• ½ cup sour cream (substitute with Greek yogurt)

DIRECTIONS

1. Drain the peas well and pat dry to remove excess moisture.
2. Add the peas to a blender or the bowl of a food processor along with cream and puree until smooth.
3. Mix flour and baking powder together and add to blender along with egg and salt. Pulse to fully incorporate.
4. Transfer the mixture to a bowl.
5. Add 1 tablespoon oil to shallow frying pan and place on medium heat. Swirl oil to coat the pan. Drop 1 tablespoon of batter into pan and repeat ensuring that you do not overcrowd the pan (4 at a time) and let brown lightly. Flip the pancakes to cook and brown the other side then transfer to paper towels. Repeat the entire process by adding 1 tablespoon oil to heat in pan and then dropping tablespoons of the batter to cook.
6. To serve – slice the cooked sausages into ¼ to ½ inch thick slices, arrange on pancakes, garnish with a sprig of dill, cilantro or parsley. Add a small bowl with the sour cream or yogurt to the platter and serve.

Cheese Wafers

These wafers are light and crisp. They will remind you of cheese straws but with a very different texture. It is very important that the cheese and butter be brought to room temperature after measuring and so that they can be easily mashed and mixed. The temperature of the ingredient is also important to the dough spreading when baked, to become crispy.

Yield: 14

SPECIAL EQUIPMENT

• Pastry bag or large plastic bag with snipped end
• 13 x 18 baking sheet lined with parchment
• Cooling (wire racks)

INGREDIENTS

• 4 ounces sharp cheddar cheese, grated and brought up to room temperature
• 4 ounces unsalted butter, room temperature
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon hot pepper sauce (or to taste)

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. Add all ingredients to medium bowl, mash with a fork and mix thoroughly.
3. Transfer mixture to pastry bag and pipe directly onto baking sheet averaging 3 – 4 inches in length and about 2 inches apart.
4. Take fork and lightly press on cheese mixture to make a design or leave as is.
5. Bake in oven for 10 – 12 minutes or until brown and crisp.
6. Remove from oven and cool on wire rack.
7. Serve with chilled white wine such as Chardonnay.

NOTES

You can double the yield (to 28) by making the wafer 2-inches in length.