Kumara Canapés with Assorted Toppings
4 medium FreshZone red kumara, scrubbed and cut into 1/2cm slices
Olive oil spray
Salt and pepper
Cook the kumara slices in a large pot of boiling water for 4 minutes, or until they are half cooked. Remove them from the water and dry the slices on paper towels. Spray the slices with oil spray and sprinkle with salt and pepper.
Heat a non-stick frying pan over a medium heat. Cook the kumara slices in batches for 2-3 minutes on each side, or until they are golden brown and cooked through. Cool.
When the slices are cool, top them with assorted toppings and serve.
Makes approximately 36.
ToppingsPrawns with Tamarind & Yoghurt Sauce12 cooked prawns, 1/2 cup Greek yoghurt, 2 tablespoons tamarind purée, 1 teaspoon honey, coriander leaves to garnish
Combine the yoghurt, tamarind purée and honey. Place a prawn on each kumara slice. Top with a teaspoon of the yoghurt sauce and garnish with a coriander leaf.
Crème Fraiche, Pepperdew Peppers & BasilCrème fraiche, tuffed Pepperdew peppers, basil leaves
Spread a little crème fraiche over the kumara slices. Top with a pepperdew pepper and garnish with a basil leaf.
Onion Jam, Blue Cheese & Italian ParsleyOnion jam, blue cheese wedges, Italian parsley sprigs
Spread each kumara slice with onion jam. Top with a wedge of blue cheese and garnish with an Italian parsley sprig.
Olive oil spray
Salt and pepper
Cook the kumara slices in a large pot of boiling water for 4 minutes, or until they are half cooked. Remove them from the water and dry the slices on paper towels. Spray the slices with oil spray and sprinkle with salt and pepper.
Heat a non-stick frying pan over a medium heat. Cook the kumara slices in batches for 2-3 minutes on each side, or until they are golden brown and cooked through. Cool.
When the slices are cool, top them with assorted toppings and serve.
Makes approximately 36.
ToppingsPrawns with Tamarind & Yoghurt Sauce12 cooked prawns, 1/2 cup Greek yoghurt, 2 tablespoons tamarind purée, 1 teaspoon honey, coriander leaves to garnish
Combine the yoghurt, tamarind purée and honey. Place a prawn on each kumara slice. Top with a teaspoon of the yoghurt sauce and garnish with a coriander leaf.
Crème Fraiche, Pepperdew Peppers & BasilCrème fraiche, tuffed Pepperdew peppers, basil leaves
Spread a little crème fraiche over the kumara slices. Top with a pepperdew pepper and garnish with a basil leaf.
Onion Jam, Blue Cheese & Italian ParsleyOnion jam, blue cheese wedges, Italian parsley sprigs
Spread each kumara slice with onion jam. Top with a wedge of blue cheese and garnish with an Italian parsley sprig.
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