zoom Christmas canapés

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    HugDeCook's Christmas canapes

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    HugDeCook's Christmas canapes

    'The last thing you want to do when you’re hosting friends & family for drinks & food is to spend most of your time in the kitchen… especially at Christmas! These canapes are not only delicious & full of textures, but they’re colourful & a great conversation starter.'

    While all Waitrose recipes are tested extensively, we do not test any community or third party recipes, so cannot verify the results or answer queries concerning them.

    Makes: 8


    350g chicken fillets

    Chicken stock pot

    ½ pint of water

    220g peas


    1 lemon

    500g Waitrose baby beetroot in mild malt vinegar

    1 tbsp soured cream

    Feta cheese

    1x pot of balsamic pearls

    Baby cress pot

    Dill leaves

    Olive oil



    1x pack of Waitrose 1 Beetroot, Nigella & Seed Oat Biscuits

    1x pack of Waitrose 1 Charcoal & Sesame Wholemeal Biscuits


    1. Begin by adding some olive oil to a wok or frying pan. Heat the oil over a medium heat & add the chicken fillets. Once the outsides have been sealed, add the chicken stock pot & ½ pint of fresh water. Bring the stock up to the boil & then simmer gently for 15 minutes. Once cooked, shred or pull the chicken & set aside ready for assembly.

    2. Whilst the chicken is cooking, bring some fresh water to the boil in a medium sized saucepan & add the peas. Boil the peas for 3 minutes before adding to a colander & rinsing under a cold tap until cool. Add the peas to a blender, with a squeeze of lemon juice, a pinch of pepper, a pinch of salt & blend. If the mixture is struggling to blend, add a dash of water to loosen it up. Be careful not to add too much water as you want a puree that will be quite thick & won’t run off. Once this has been done, pass the mixture through a colander. Taste the puree & adjust the seasoning if required. Set aside ready for serving.

    3. Rinse the blender out & this time add the beetroot with a tablespoon of soured cream. Add a pinch of pepper & a pinch of salt to taste. Blend till smooth. Decant to a bowl ready for serving.

    4. Place the biscuits on your serving plate. Using a teaspoon, scoop a bit of the beetroot mixture onto the biscuit & spread slightly using the back of the spoon. Top the beetroot with a teaspoon of the pea puree. Top this with the shredded chicken, crumbled feta cheese, dill leave, balsamic pearls and the baby cress. Finish the canapes off with a pinch of pepper & a drizzle of olive oil. Enjoy. 

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