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Jersey Royal Canapés
These colourful canapés from Jersey Royals are topped with great British classics; Coronation Chicken, Prawn Cocktail & Beetroot Hummus, perfect for garden party fodder and ideal for this great weather...
Prep Time 30 minutes
Cook Time 30 minutes
Servings 20
Ingredients
- 500 g Jersey Royal potatoes
- 1 tsp olive oil
- salt and freshly ground black pepper
For the Coronation Chicken (ingredients combined)
- 30 g mayonnaise
- 30 g natural Greek yoghurt
- 1 tbsp medium curry powder
- 1 tbsp peach or mango chutney
- 1 tbsp sultanas
- 125 g cooked skinless chicken breast diced
- toasted, flaked almonds to garnish
For the Prawn Cocktail (ingredients combined)
- 50 g mayonnaise
- 1 tbsp tomato ketchup
- 1 small lemon grated zest
- 1/2 lemon juice
- 1 tbsp dill leaves plus extra to garnish
- black pepper
- 75 g small cooked and shelled prawns
For the beetroot hummus (ingredients blitzed together)
- 120 g drained tinned chickpeas
- 2 cooked beetroot about 120g
- 40 g tahini
- 2 tbsp Olive oil
- 2 tsp lemon juice
- salt and freshly ground black pepper to taste
- parsley leaves to garnish
Instructions
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Preheat the oven to 200C/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.
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When 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.