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Mouth-Watering Minis

Wow your guests with these bite size flavour bombs. Lucy Jones, owner of bespoke catering company My Petite Kitchen, shares two of her favourite recipes. My petite Kitchen specialises in canapés, children’s parties, business lunches and afternoon teas.

Mini Lahmacun 

(Middle Eastern Lamb Flatbreads) 

Ingredients  (makes 30)

350g plain flour, 1 tsp salt , 2 tsp easy blend yeast, 2 tbs olive oil, 250ml warm water, 600g lean lamb mince, 1 medium onion, ½ red pepper , ½ green pepper, 1 garlic clove crushed, 15g flat leaf parsley chopped, 1 tsp of chilli powder, salt and pepper, 1 lemon.

Method

Put flour, salt and yeast into a bowl and make a well in the middle.  Mix the water and olive oil together then pour into the well. Mix all the ingredients together to form a soft dough. Knead the dough on a floured worktop for 5 mins. Cover in a bowl and set aside for 1 hour until doubled in size.

Bring the lamb mince to room temperature. Pulse onion and peppers in a food processor to a fine pulp. Using a sieve, press out as much water as possible. Add pulp to lamb mince along with finely chopped parsley, chilli powder, garlic and plenty of salt and pepper. Mix well. Preheat oven to 180c.

Punch out the air from the flatbread dough and knead again until smooth. Divide into 30 small balls. Roll out the balls and top with a thin layer of the lamb mixture to the edge of the dough – it will shrink when cooked. Cook for 8 minutes till lightly browned, remove for oven and add a squeeze of lemon.

Mini Fish Tacos

Ingredients (makes 16)

2x pack of mini tortilla wraps, 2x pack of breaded fish goujons – or you can breadcrumb small pieces of cod or lemon sole and shallow fry, 150g feta cheese crumbled, 1 red chilli finely chopped, 5 spring onions finely sliced, 5 radishes thinly sliced, 2 avocados, 2 tsp sour cream, 25g coriander chopped, 3x fresh limes, hot sauce,  7cm round plain edge cookie cutter.

Method

Cook the goujons as per the packet instruction. Mash the avocado till smooth with sour cream then add salt and pepper to season. Cut 16 rounds out of the wraps with the cookie cutter.

Put 1 teaspoon of the avocado mix onto each tortilla followed by a goujon.  Top with a little of the crumbled feta, chopped spring onion, radish, chilli and coriander. Add a little hot sauce (optional) and a squeeze of lime to each.

My Petite Kitchen
T: 07985 414847
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