I started by hard-boiling a couple of eggs (the recipe is for 8, but I wasn't going to eat all of that) and making something resembling canapé bases by grilling slices of ciabatta roll. I probably should have had another go at the proper canapé bases recipe, since I made such a hash of it the first time. Never mind, I had the ciabatta rolls there and decided to use them.When the eggs were boiled and cooled, I cut them in half, scooped out the yolks and mashed them with mayonnaise, curry powder and a bit of salt and pepper. Once I'd got it to a usable consistency, I spooned the yolk mixture into a piping bag and piped it back into the egg whites. It's actually a bit tricky, since the eggs skid away as you try to pipe into them, but I managed to get it done.
I was supposed to garnish the eggs with slices of stuffed olive, but I didn't have any on hand. Since it was only me eating them, I wasn't particularly bothered that they weren't garnished properly. All they got was a bit of parsley.
To make the sardine savoury, I mashed drained sardines with curry powder, lemon juice and chutney. The chutney I happened to have open was cashmere chutney, and I didn't really think about it until I'd already put it in, but the sweet fruitiness of that particular chutney wasn't the best match for the sardines.I spread the sardine mixture over some canapé bases, sprinkled a bit of parsley over the top of those as well, and sat down to nibble as I watched my movie. The eggs were actually really tasty. I guess it's no accident that stuffed eggs are a classic. Even the fruity sardiney things were not terrible. I think they'd be quite tasty if you went with a more tangy chutney. On the whole, a reasonable plate of nibbles - and with noone else around, I didn't have to worry about smelly breath!
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