As we begin, hurtling towards launch day, I am aware that, given the title of the book, I should make canapés for the party.
Depending on time, I might make these…
For the filo baskets:
12 sheets filo pastry
Butter, for brushing
For the prawn cocktail filling:
180g peeled, cooked small prawns
1-2tbsp tomato sauce
a good dash of Tabasco
juice of half a lime
finely chopped fresh dill, plus extra to serve
For the ham and asparagus filling:
120g shredded ham hock
2-3tbsp Greek yogurt
1tsp Dijon mustard
6 spears of asparagus, finely sliced
Fresh chives to garnish
1. Preheat the oven to 200°C. Brush three large sheets of filo pastry with melted butter and sandwich together. Cut the pastry lengthwise into five strips of equal width, then divide each strip into four rough squares. Use to line twenty greased holes of 2 x 12-hole mini tartlet tins.
2. Bake for 8-10 minutes until golden brown and crispy. Remove from the trays and put on to cooling racks. Then repeat twice with batches of three sheets of filo pastry to make forty-eight baskets.
3. For the prawn cocktail filling: Mix the prawns with the mayonnaise, tomato ketchup and Tabasco. Squeeze in the lime juice and add the dill. Season to taste. Divide among 24 filo baskets and finish each with a sprig of dill.
4. For the ham and asparagus filling: Put the ham in a bowl with the mayonnaise and Greek yogurt. Add the Dijon mustard and season. Blanch the asparagus in boiling water for thirty seconds, then refresh under cold water. Add to the ham and mix well. Spoon equally among twenty-four filo baskets and garnish with chives.
‘Sex, Death & Canapés’ by Petrina Binney is out on Friday 20th July 2018