These little canapes not only look gorgeous, they are sure to be a crowd pleaser. Easy to make and simple to assemble. The satay sauce can also be used as a sauce or dressing for steamed vegetables.
Roasted winter squash or cauliflower are lovely seasonal alternatives to the more exotic pineapple. Simply preheat the oven to 200°C / Gas Mark 6, cut the veg into 2cm (1 inch) pieces and place on a baking tray. Coat with a bit of oil and roast until tender, about 15-20 minutes.
Serves 6 as a starter or more as canapés
1 tbsp rapeseed oil
8 small round shallots, thinly sliced
4 tbsp crunchy peanut butter
1 tbsp palm sugar or coconut sugar
2 tbsp soy sauce or 1 tbsp tamari for gluten free
1 small pineapple, peeled and cut into 2.5cm (1 inch) triangles
1 large red chilli, sliced into thin rings, seeds optional
handful of coriander leaves
Heat the oil in a frying pan over a medium heat and add the shallots. Pan fry until they’re brown, adding a splash of water if they start to stick. Turn the heat down if they start to burn. Reduce the heat and add the peanut butter, sugar and soy sauce. Stir until the sugar has melted. The mixture should be sweet and salty, taste and adjust seasoning.
Arrange the pineapple triangles on a plate and place a heaped teaspoon of the peanut mixture on each. Top each with a squeeze of lime, a coriander leaf and a ring of chilli. Serve with cocktail sticks.