Mini chicken tortillas
A popular modern canapé choice, getting this bite-sized morsel right is more complicated than it may look.
Chicken spice rub
1 tbs paprika
1 tbs ground cumin
¼ tsp garlic powder
¼ tsp onion powder
½ tsp sea salt
¼ tsp white pepper
½ cup plain flour
10 flat-leaf parsley leaves, finely chopped
2 chicken breasts, diced into 1cm cubes
Combine all dry ingredients in a bowl, mix well, add chopped parsley and mix to combine. Place the chicken and the flour mix in a plastic bag and shake until chicken is fully coated. Place the oil in a pan over medium-high heat.
Remove chicken from bag, shake off excess flour mix and fry the chicken until cooked through and golden brown. Remove from pan, then set aside in a warm place.
1/3 cup pepitas (pumpkin seeds)
1/3 cup Greek yoghurt
Preheat oven to 160ºC. Place pepitas in single layer on a baking tray and toast for about 10 minutes or until golden brown. Set aside to cool.
Place toasted pepitas in a blender and pulse until fine. Add yoghurt and puree until smooth. Add salt and pepper to taste, then set aside.
1 corn cob, chargrilled, kernels removed
½ small red onion, chopped
¼ green capsicum, chopped
½ lime, zested and juiced
10 coriander leaves, coarsely chopped
2 teaspoons olive oil
Combine all ingredients in a bowl, then season to taste with salt and pepper. Set aside.
20 pre-bought tortillas
Using a cookie-cutter, cut out 7cm rounds from the tortillas and place between damp cloths until ready to assemble.
Mix the cooked chicken with the pepita yoghurt. Place a teaspoon-sized amount of the warm chicken mix on the tortilla, top with corn salsa and place a toothpick through the top of the tortilla to hold together.
Peppered tuna, petit nicoise salad, anchovy dressing
Anchovy dressing & black olive dressing
20g black olives, pitted
20g anchovy fillets
1 tsp capers, drained
1 small clove garlic, crushed
100ml good extra virgin olive oil
½ hardboiled egg, finely grated
Place all the ingredients, except the egg, in a food processor and blend until smooth. Mix the egg through the dressing, then pour into a squeeze bottle and set aside.
60g green beans, topped and tailed, cut into small batons
1 ripe roma tomato, seeds removed, cut into thin strips
¼ red capsicum, cut into thin strips
1 tbs olive oil
Bring a pot of salted water to the boil and cook the green beans for 1-2 minutes or until tender. Drain and refresh in cold water. Drain again, then toss with the tomato and capsicum with a small amount of the anchovy dressing to bind. Set aside.
200g fresh tuna, cut into logs
50g freshly ground black pepper
Olive oil, to drizzle
20 black olive cheeks
Chervil to garnish
Season the tuna with salt and roll in the black pepper. Drizzle with olive oil. Heat a pan over high heat, then sear tuna on all sides, being careful not to overcook. Allow to rest before cutting into 2cm pieces.
To serve, squeeze a small amount of the anchovy dressing onto the tuna, top with a little of the salad and a black olive cheek, then garnish with chervil.