The Mary Berrys of Oxford - Macmillan Fundraiser - Canapés

It was a fantastic evening hosted by my sister in law Alison! Hostess with the mostess.....

I had bacon and cheese bites and caramelised onion and goats cheese tarts ready on arrival and then during the course of the evening, while the wine and the chatter was flowing yorkshire puddings with rosemary and garlic, salmon and prawn filled tarts, baked camembert with pesto and sun dried tomatoes, roasted red pepper and sun-dried tomato tapenade, rosemary pinwheels and last but not least Will Torrent's red, white and blue tarts........ it was eating heaven!  here are the recipes ..... well certainly the ones that are not already on my BLOG!

Roasted Red Pepper & Sun-Dried Tomato Tapenade

100 g sun-dried tomatoes in oil (drained weight), well-drained and patted dry
10 g fresh parsley
1 clove garlic, peeled
50 g pitted kalamata olives (drained weight), drained and patted dry
25 g walnut halves, toasted and cooled 1 tablespoon olive oil
1 teaspoon balsamic vinegar
200 g roasted red peppers from a jar (drained weight), well-drained and
dry, diced

1. Place sun-dried tomatoes in (250-ml) Prep Bowl. Microwave, uncovered, on HIGH 20–30 seconds or until tomatoes are slightly softened. Let cool. 2. Combine parsley, garlic, olives and walnuts in Manual Food Processor. Cover and pump handle until coarsely chopped. Add tomatoes, olive oil and vinegar; cover and process until coarsely chopped. Add red peppers; cover and process to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®. Transfer tapenade to serving dish; serve. 

Chilli-Pecan Camembert

50 g pecan halves, coarsely chopped
1 fresh jalapeno chilli or fresh green chilli, deseeded and finely chopped
70 g apricot jam
1 round (250 g) Camembert cheese (about 10–11 cm in diameter)
1⁄2 large French baguette (about g total weight)

Serves 8 as a starter;
serves 12 as an appetizer
Nutrients per serving (serving 12):
Energy 649kJ/155kcal; Protein 6.8g; Carbohydrate 14.7g; Sugars 4.7g; Fat 8.1g; Saturated Fat 3.2g; Fibre 0.6g; Salt 1g

Olive oil, for spraying

Preheat oven to 190oC/fan 170oC/Gas 5. Coarsely chop pecans on Cutting Board using Chef’s Knife; set aside. Finely chop chilli using Food Chopper. In Small Batter Bowl, combine chilli and jam; mix well usingScraper.

Cut Camembert in half horizontally using Utility Knife. Place one half of Camembert, cut-side up, onto centre of Medium Bar Pan. Spread half of the apricot jam mixture evenly over bottom half of Camembert using Small Spreader; top with half of the pecans. Place remaining half of Camembert on top, cut-side down. Spread remaining apricot

mixture over Camembert; sprinkle with remaining pecans.

Using Bread Knife, cut baguette on the diagonal into twenty-four 5-mm-thick
slices. Arrange baguette slices, slightly overlapping, around edges of bar pan; lightly spray with olive oil using Kitchen Spritzer. Bake 10–12 minutes, or until baguette slices are crisp and golden around edges and Camembert begins to soften. Remove from oven; let stand 5 minutes before serving. 

Sun-Dried Tomato Pesto Camembert

Substitute 70g sun-dried tomatoes in oil (drained weight) drained, patted dry and chopped for the apricot jam.  Substitute 1-1.5 tablespoons prepared basil pesto for the jalapeño chilli and 35g pine nuts for the pecans.  Proceed as recipe directs. 

Serves 12