Weekend entertaining made easy with these canapés

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TOMATO, BASIL AND MOZZARELLA SALAD

Makes 6?

Prep time: 30 minutes

TL24237

INGREDIENTS

250g cocktail tomatoes

250g mozzarella balls?

1 bunch basil leaves

Balsamic vinegar

METHOD

Place the cocktail skewers in water. Thread a tomato, basil leaf and mozzarella ball on to each skewer. Serve with balsamic vinegar.

VETKOEK AND MINCE? Makes 24 Prep time: 40 minutes

TL24252

 INGREDIENTS

1 packet bread dough

1 Tbsp oil?

1 small onion, finely chopped

1 tsp garlic, crushed

300g beef mince?

1 Tbsp medium curry powder

50g sultanas

2 Tbsp chutney?

1/2 cup beef stock?

1 bay leaf, cut into pieces?

1 small handful micro leaves

METHOD

1. Knead dough, roll it into small balls, and deep fry. In a large saucepan, heat? oil and sauté onion and garlic. Add mince and cook for 5 minutes. Add curry and simmer for another 2 minutes, and add sultanas, chutney, the bay leaf and stock. Cook until the water is absorbed. Season to taste. Half open the vetkoeks and add the mince. Garnish with micro leaves and serve.

CHICKEN LIVER AND PEPPADEW POCKETS

Makes 12 Prep time: 30 minutes

TL24285

INGREDIENTS

1 Tbsp sunflower oil

500g chicken livers?

1 onion, finely chopped

1 Tbsp chicken spice?

1 Tbsp chilli chutney

50g piquant peppers, chopped?

1 packet phyllo pastry

1/2 cup butter, melted

METHOD

Pre heat oven to180°C. Heat oil and fry chicken livers for 5minutes. Add onion and chicken spice, and cook for 3 minutes. Add chutney and peppers, and simmer for 2 minutes. Cut the pastry into squares. Use 4 square sheets per parcel and place the rest under a damp cloth to stop from drying out. Brush the sides with butter. Wrap a spoonful of liver mix in the pastry and brush with butter. Bake for 15 minutes or until the pastry browns.  

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