25 mins
6 medium Scotty Brand Kestrel Potatoes (Scotty Brand bakers will also work well)
50g butter, melted
1 tbsp olive oil
100-125g pork stuffing, divided into ten evenly sized parts and rolled into little balls
10 pigs in blankets
Cooked turkey, chicken, or goose breast – enough to make 10 thin slices
2-3 tsp cranberry sauce
3-4 sprigs fresh thyme or rosemary to garnish
sea salt and freshly ground black pepper
10 medium length skewers
Preheat an oven to 180oC / 160oC Fan / Gas mark 5.
To make the potato bases cut 10 x 1cm thick, even slices from the potato. Use a 3cm scone cutter to make discs if you want a very neat presentation. If not you can trim the potatoes into cylinders or even squares, as you like.
Line a baking dish with greaseproof paper. Neatly place the potato slices on the greaseproof and then brush with melted butter, pouring any unused butter around the potatoes. Season the potatoes well with salt and pepper.
Line a second baking dish with greaseproof (baking) paper and put in the pigs in blankets and the olive oil.
Put both dishes in the oven. After 15minutes turn over the potatoes in their dish, and add the little stuffing balls to the tray with the pigs and blankets. Allow them both to bake on for another 10 minutes.
When everything is cooked through remove from the oven and allow to cool.
Assemble the canapes by layering the turkey on top of the potato, putting the chipolata on top of that, finishing it off with a stuffing ball, and holding everything in place with a skewer. Garnish with cranberry sauce and a little sprig of thyme.
These potatoes make a delicious canape base. Smoked salmon, cream cheese, and cucumber works really well or how about slices of steak and a tiny dash of wholegrain mustard.
