August 27th 2016
To prepare you for the silly season I thought it might be time for some canape recipes. Practice, embellish, and enjoy this week’s recipe so when the occasion arises ‘were having a party’ you are good to go with a variety of nibbles to impress with a selection of no fail recipes close at hand.
While I have used prawns as the showstopper easily change the topping for something else. These muffins can work with basically anything you have on hand. Smoked salmon, Brie, Pepper dews. The muffins are best made on the day and literally take only a few minutes to mix together and cook so no need to stress and less time in the kitchen.
If you have a mini ice cream scoop this makes a really easy job of portioning out your mix into the muffin tins.
Have a great weekend and happy making and bakin, and if all else fails you still have us at Lemongrass Catering to bail you out of a sticky situation.
Mini polenta muffins with King Prawns
¾ c self-raising flour
2 tbsp. cornflour
½ tsp. baking powder
½ cup polenta
¼ tsp. finely chopped chilli
3 sunblush tomato – finely chopped
2 tbsp. fresh chives – finely chopped
1 tbsp. sugar
2/3 c milk
30 g butter, melted
½ tub Cream cheese
1 lemon – zest and juice
Fresh herbs- finely chopped
King Prawns, pepperdews, Brie
Finely chopped fresh herbs
Pre heat oven 180’c. Lightly grease 2 x mini muffin tins. Sift flour, cornflour, baking powder into bowl, stir in chilli, sun blush tomato, sugar, fresh chives. Make a well in centre and add wet ingredients. Fold gently with metal spoon until just combined.
Fill muffin tins ¾ full. Bake for12- 15 minutes. Place on cooling rack until required.
In a bowl mix cream, zest and juice of lemon, herbs, to a smooth spooning consistency, pile or pipe on top of cooled muffin, top with king prawns, and sprinkle with fresh herbs.
Belinda Lombard, owner Lemongrass Catering Company. www.lemongrasscatering.co.nz . Follow us on facebook.com/lemongrass catering. Catering for all your Wedding, Corporate and Private events.