Thanksgiving Special: Exotic Meat Canapes

Why not add an Exotic Flavour to your Canapés this Thanksgiving

courtesy of The Exotic Meat Cookbook….

© Jeanette Edgar and Rachel Godwin

Here’s a few simple canape ideas that will have your party guests gasping with delight and surprise this Festive Season.

• Horseradish Sauce in mini-yorkshires, topped off with slices of Ostrich Fillet
• Tortilla wraps thinly coated with sour cream and filled with crispy iceberg lettuce, julienne strips of pepper and slices of Springbok Fillet.  (Wrap really tightly and cover in cling film, put in the fridge for a couple of hours and then you can cut them into small pinwheels).
• Fill the tiny tartlets with creme fraiche and pop a little roll of Zebra Fillet on top, with half a cherry tomato to garnish.
• Take a fresh rosemary sprig and use it to weave along the length of each of the strips of meat – it looks really attractive compared to a cocktail stick!
• If using ciabatta, place slices into a hot pan or on a griddle to char them and make them look pretty (and taste yummy!)

Ingredients

For the bases of your canapés we suggest using a mixture of mini-yorkshire puddings, blinis, tortilla wraps, ciabatta, or tiny pre-prepared tartlets that are available in most delis.   You can choose to use a mixture of horseradish sauce, sour cream, and creme fraiche as a “filler” for your bases, and we also suggest getting hold of some fresh rosemary sprigs, fresh dill, cherry tomatoes and sliced red and yellow peppers to use for decoration.

Take a few fillet steaks from Alternative Meats Safari Collection …. you can choose, but we suggest Ostrich, Springbok, and Zebra ….