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Jersey Royals coronation canapes

Restaurant: JerseyRoyals.co.uk
Serves: 6
Prep / cook time 30 minutes

Create a feast fit for a king with these very royal canapés! Tasty Jersey Royals topped with some of our most regal toppings, including Coronation Chicken (what else?), Prawn Cocktail and Beetroot Hummus. Whatever your Bank Holiday plans, these tasty little bites are certain to create a talking point. Recipe is taken from the Jersey Royals website.

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INGREDIENTS

For the potatoes

500g Jersey Royal potatoes

1 tsp olive oil

Salt and pepper

For the coronation chicken

30g mayonnaise

30g natural Greek yogurt

1 tbsp medium curry powder

1 tbsp peach or mango chutney

1 tbsp sultanas

125g cooked skinless chicken breast diced

For the prawn cocktail

50g mayonnaise

1 tbsp tomato ketchup

zest and juice 1 small lemon

1 tbsp dill leaves

black pepper

75g small cooked and shelled prawns

For the beetroot hummus

120g drained canned chickpeas

2 cooked beetroot (around 125g

40g tahini

2 tbsp olive oil

2 tsp lemon juice

Salt and pepper to taste

METHOD

1

Preheat the oven to 200C/fan 180C/gas mark 6. Rub the olive oil over the potatoes, place in a roasting tin and sprinkle with salt and pepper. Cook for 25 minutes or until a skewer goes easily through the potato. Remove from the oven.

2

Meanwhile, make the Coronation Chicken by combining all the ingredients in a bowl. Make the Prawn Cocktail by combining all the ingredients in a separate bowl.

3

Make the Beetroot Hummus by adding the ingredients to a food processor and blitzing.

4

When the potatoes are cool enough to handle (they are best served warm) cut in half along the length, squash slightly so that the topping will sit on the potatoes more easily. Top each half and garnish appropriately.

TO SERVE

Makes around 20 generous sized canapés To garnish, add a few toasted, flaked almonds to the Coronation Chicken, extra dill to the Prawn Cocktail and fresh parsley to the Beetroot Hummus.

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