I was asked to bring a canape plate to a party recently and planned to make this recipe. But then at the last minute I couldn’t find any celeriac (because, honestly, I wasn’t even sure where to look), so what to do?
What I did was make a basic chunky coleslaw which I wrapped in the prosciutto. It was absolutely delicious – the cool, creamy coleslaw contrasting perfectly with the spicy chorizo. In fact, it was such a hit and so easy to put together that I thought I’d share the recipe here. This could become a thing!
Chorizo wrapped creamy slaw
2 free-range egg yolks
2 tsp Dijon mustard
1 tsp white wine vinegar
400 ml macadamia oil (tastes special, but any oil will do)
1/2 lemon, juiced
1 carrot, grated
1 cup white cabbage, finely shredded
20 slices of chorizo (available from most deli counters)
Whisk the eggs in a bowl, add the mustard and whisk together. Keep whisking while you gradually and very slowly add half the oil. It should take about 5 minutes to add the oil (I get Bart to do the whisking!). Then, whisk in the vinegar before gradually adding in the rest of the oil followed by the lemon juice. There is about 10 minutes of continuous whisking involved. You can use a food processor if you don’t have a Bart – just keep the motor running as you drip, drip, drip in the oil and it should keep a nice, creamy consistency. Note that this is a very thick mayonnaise, perfect for holding the coleslaw for the canape.
Once you’ve got your mayo sorted, finely chop the cabbage and carrot and mix together in a bowl. Add enough mayonnaise to bring the mix together and let sit for a few minutes before proceeding.
Now all you need to do is lay out the slices of chorizo, add a spoonful of slaw to the centre and overlap the two edges together, securing with a toothpick in the centre. If you want to make the pieces more bite-sized, simply cut in half and secure each half with a toothpick. Serve on a beetroot leaf – the slightly bitter green is the perfect accompaniment to the spicy-creamy dish.
Add this recipe to your Yummly feed: Yum
Ideas for using up the leftover mayo (warning, may result in boomsticks):
- Make some coronation chicken for dinner
- Make a cooked vegetable salad
- Make some creamy Parmesan dip
- Make a capsicum pasta dish
- Add it to a salad sandwich instead of butter
- Make some potato salad
- Make a broccoli casserole
- Use it as a nourishing hair mask.
What’s your ‘go to’ nibbles plate for a party?
Join me here:
Facebook | Twitter | Bloglovin | G+
Sammie @ The Annoyed Thyroid says
I’m salivating. I would eat this is a meal in itself. It’s meat and two veg, right? (The lashings of creamy mayo don’t count!) Just genius!
Maxabella says
It’s sooooo good. And light mayo? That’s okay, right?!? x
Emily @ Have A Laugh On Me says
I reckon I might just drop a few jaws if I turned up with these instead of store bought filo pastry things! LOVE Chorizo xx
Maxabella says
The great news is, when I saw the ‘sliced chorizo’ called for in the original recipe I thought I’d never find it. But there it was in the Woolies deli cabinet, calling to me then and every other time I’ve shopped since… x
Carolyn @ Champagne Cartel says
This is genius! I’m not eating grains at the moment (I’m recovering from an inflamed disc and apparently grains are inflammatory – who’da thunk – it’s working!) and I’m always on the hunt for grainless little morsels of deliciousness. Love the simplicity – and anything with chorizo is a winner in my book. xx
Maxabella says
Who knew? Those paleo people might be on to something after all… at least chorizo is still on your to-go list. Phew! x
Lauren @ Create Bake Make says
What a great idea, you are welcome to come over to my house anytime!
Tash @ Gift Grapevine says
These SHOULD become a thing! You had me at chorizo Bron xx
Jess @ Sweetest Menu says
Ooh wow! This is such a neat idea. I haven’t seen anything like this before! Yum!
Kirsten and co. says
Um, you had me at chorizo! YUM!! Thanks for the recipe x
Dannielle@Zamamabakes says
Bron these little treasures look absolutely delish! I’m thinking they’ll be making an appearance next time we entertain or get asked to take a plate! Brilliant idea lovely lady xx
Nicole@ The Builders Wife says
Just had to grab a tissue and wipe the drool off my keyboard. This will definitely go on the to try list! Thank you xx
Amy @ HandbagMafia says
Drooling here. Chorizo is amazeballs!
Jodi Gibson (JF Gibson Writer) says
Wow! Amazing, who’d have thought?
Malinda @mybrownpaperpackages says
Oh my! This wouldn’t last long in front of me. So good.
Michelle @ An Organised Life says
Oh. My!! These look all kinds of amazing. I would look like some kind of cooking genius turning up with these. I’m sold!
Lucy @ Bake Play Smile says
Bron!!! This is awesome! Best timing ever! It’s my brothers 30th birthday party tomorrow night and I’m on finger food duty (aka sister duty!) – I am so making these. xx
Dani @ House in Tillford says
Yum! A simple yet impressive canape!
Clare @ Checks and Spots says
Cracker of a recipe! We’ve got friends coming over this weekend and I’ll be busting this one out.
Thank you xx
Lizzie {Strayed Table} says
Genius, you have just made my man’s favorite sandwich into an appetizer. Awesome. Celeriac is coming into season soon and you will find it in with the cold bits. mmmm homemade mayo goodness.