Archive for the 'Finger Food' Category

Chilled-Vodka Twizzlers

chilled vodka twizzlersWhat better way to begin happy hour than with a splash of vodka. Delight your guests with the glistening red of radishes and tomatoes – crisp, chilled and seeped in ice-cold liquor. With hints of fiery chilli, take a simple veggie starter to stylish new heights and get your guests’ tastebuds burning for more.

1 bunch small radishes, washed, leaves cut off and crossed
1 punnet/250g cherry tomatoes, washed and crossed
1 small red chilli, chopped
1½ cups good-quality vodka
sea salt and freshly cracked black pepper

Place the radishes, tomatoes and chillies in a bowl. Pour over the vodka. Marinate for 2-3 hours in the fridge. Prepare small bowls of sea salt and freshly ground black pepper. To serve, leave vegetables in the vodka mix and have guests dip the vegetables in the salt and pepper. Serves 4-6

Tip: Turn this delicious hors d’oeuvre into a funky cocktail by adding it to your favourite Bloody Mary mix.

Recipe by Camilla van Beuningen

Published on April 23, 2008 in Finger Food. Closed Tags: .

Seared Prawn Tails

seared 2 peeled green prawn cutlets, de-veined and washed
salt and pepper
2 tablespoons olive oil
lemon juice

Dry the prawns with some paper towel and season with salt and pepper. Heat the olive oil in a frypan on medium/high. Sear the prawns for 30 seconds – 1 minute on each side till pink and firm. Top with a squeeze of lemon juice and serve. Serves 2

Recipe by Camilla van Beuningen

For a heavenly seafood platter, serve with a Crab and Fennel Remoulade, Coriander Crusted Tuna, Pickled Thai Mussels, Oysters with a Red Onion and Mirin Dressing and a Bisque Shot.

Published on April 22, 2008 in Finger Food. Closed Tags: .

Quails Eggs En Cocotte


quail These dainty quail egg parcels, modeled on the traditional French ouef en cocotte, are extremely versatile. They will work beautifully as part of a weekend brunch, or take them on a picnic or serve as an amuse bouche at your next dinner party.

12 quail eggs
6 prosciutto slices, cut in half
1 small bunchEnglish spinach
sea salt and black pepper

Line 12 small muffins tin with prosciutto and bake for a few minutes till forms a small basket. Line basket with a spinach leaf and crack an egg into the spinach. Bake for a few minutes until cooked to your liking and finish off with some sea salt and cracked black pepper. Makes 12

Recipe by Camilla van Beuningen

Other delicious brunch recipes:

* Mini Yorkshire Puddings with Sausage & Sage
* Tropical Oat Delight

Published on April 22, 2008 in Finger Food. Closed Tags: .

Pickled Thai Mussels

thai 2 tablespoons water
2 mussels (make sure they are fresh and closed)
½ lime zested and juiced
½ teaspoon fresh chilli, finely chopped
1 teaspoon fish sauce
½ teaspoon grated fresh ginger
pinch of sugar
2 teaspoons fresh coriander leaves, finely chopped
2 tablespoons peanut oil or light olive oil

Heat a small saucepan on high, with a tight-fitting lid. Add the water and steam the mussels with the lid on till they open, about 2-3 minutes. Immediately rinse under cold water and remove any beards or shell fragments. In a separate bowl combine all the ingredients together and leave in marinade until ready to serve, up to 2 days. Serve in individual Thai spoons. Serves 2

Recipe by Camilla van Beuningen


For a heavenly seafood platter, serve with Seared Prawn Tails, Coriander Crusted Tuna, Crab and Fennel Remoulade, Oysters with a Red Onion and Mirin Dressing and a Bisque Shot.

Published on April 22, 2008 in Finger Food. Closed Tags: .

Paella Kebabs

palKeep your picnics stress-free with easy-to-transport dishes that can be made the day before. By reinventing classics, like seafood and spicy chorizo paella, there’s no need to skimp on flavour or style.

1 lemon, juiced
2 garlic cloves, peeled and crushed
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried chilli flakes
1/4 cup olive oil
16 bamboo skewers
4 chicken thigh fillets, cut in quarters
16 green prawn cutlets, de-veined
1 smoked chorizo sausage, cut into 8 slices
1 regular chorizo sausage, cut into 16 slices
1 red capsicum, roasted and peeled
1 yellow capsicum, roasted and peeled
1 Spanish onion, cut into large dice
salt and pepper

In a medium bowl combine the lemon juice, garlic, spices and olive oil. Coat the chicken and prawn pieces in the marinade. Cover and marinate in the fridge for 30mins – 1 hr. Heat the barbecue on medium high. Skewer the chicken, prawns, chorizo, capsicum and onion in any order you like, season well with salt and pepper. Cook on the barbecue for 7-12 minutes till golden and fragrant. Serves 8 as a main, or 16 as an entree


Tip: To roast capsicums, rub whole capsicums with oil and roast in the oven for 20 minutes at 180°C. Cover with cling wrap and cool. Peel off the skin and then slice. Make deconstructed paella by serving the skewers in small take-away containers filled with saffron rice pilaff.

Recipe by Camilla van Beuningen

Published on April 22, 2008 in Finger Food. Closed Tags: .

Oysters with a Red Onion and Mirin Dressing

2 freshly shucked oysters
2 tablespoon Spanish onion, finely chopped
1 tablespoon mirin
1 tablespoon limejuice
2 teaspoons white vinegar
pinch of salt

In a small jug whisk together onion, mirin, lime juice, white vinegar and salt. Pour over oysters. Serves 2

Recipe by Camilla van Beuningen 

 

For a heavenly seafood platter, serve with Seared Prawn Tails, Coriander Crusted Tuna, Pickled Thai Mussels, Crab and Fennel Remoulade and a Bisque Shot.

Published on April 22, 2008 in Finger Food. Closed Tags: .

Mini Yorkshires with Sausage & Sage

yorkBrunch time and laziness definitely go hand in hand. As do light yet filling foods and relaxing with friends. A twist on the hearty, English favourite, these easy-to-prepare, easy-to-eat mini Yorkshire puds make for perfect brunch fare. Spicy sausage and earthy sage in a soft, fluffy case – the only problem is stopping at one!

4 long pork sausages, cut into thirds
1cup plain flour
3 eggs
1½ cups full-cream milk
salt and pepper
12 sage leaves
12 teaspoons canola oil

Heat the oven to 200°C. Heat a non-stick pan on medium high and cook the sausage pieces till brown, 7-10 mins. Place the flour, eggs, milk, and salt and pepper in a blender and blend till smooth. Place a teaspoon of oil in each hole of a 12-hole muffin tray. Heat in the oven for 5 mins till smoking. Remove from the oven. Working quickly and carefully, place 1 sage leaf in each muffin hole. Place a sausage piece on top and pour over the batter until it reaches halfway up the hole. Cook for 10-15 minutes or till crisp, golden and fluffed up. Serve immediately. Makes 12

Tip: The batter can be made up to a day ahead. Spice up the recipe by adding slices of chorizo and thin slivers of garlic.

Recipe by Camilla van Beuningen

 

Other delicious brunch recipes:

* Quail Eggs en Cocotte

* Tropical Oat Delight

Published on April 22, 2008 in Finger Food. Closed Tags: .

Heavenly Seafood Platter

heavenFrom the smallest things come the biggest pleasures. Easily crafted, yet elegant to a fault, indulge in mere mouthfuls that taste as exquisite as they look. Here, sublime seafood combines with contrasting flavours for an excursion through taste and time…

For a heavenly seafood platter, serve Seared Prawn Tails, Crab and Fennel Remoulade, Oysters with a Red Onion and Mirin Dressing, Coriander Crusted Tuna, Pickled Thai Mussels and a Bisque Shot

Published on April 22, 2008 in Finger Food. Closed Tags: .

Guacamole

gu5 small avocadoes, stone removed and peeled
150g/1 medium tomato, deseeded and cut into small dice plus extra for garnish
¼ cup red onion, cut into small dice
2 shallots, finely chopped
¼ teaspoon garlic, finely chopped
¼ teaspoon red chilli, finely chopped
1 lime, juiced
5 drops of Tabasco sauce
¼ cup coriander leaves, roughly chopped plus extra for garnish
salt and pepper

Place the avocadoes in a medium-sized bowl and using the back of a fork, mash roughly.
Add the tomato, onion, shallots, garlic, chilli, lime, Tabasco sauce, salt and pepper to taste. Stir in the chopped coriander just before serving. Serve garnished with the extra tomato and coriander. Serves 6 – 8

Tip: The trick to good guacamole is to make it at the last minute and serve it immediately. If you prefer a finer texture, you can blend the ingredients together in a food processor or blender. For extra spiciness add 1 teaspoon of ground cumin.

Recipe by Camilla van Beuningen

 

Other delicious recipes with avocado:

* Avocado Gazpacho

* Swahili Quencher

 

Published on April 22, 2008 in Finger Food. Closed Tags: .

Green Tomato Chutney

Why rush to your local farmers’ market when you can make your own delicious chutney. Great as a spread for sandwiches, or served with a spicy Indian curry.

3 cups green tomatoes, roughly chopped *
2 cups white vinegar
4 small cooking apples, peeled, cored and cut into small dice
1 brown onion, peeled and cut into large dice
¼ cup raisins
½ cup dates
1 tablespoon fresh ginger, peeled and finely chopped
¼ teaspoon red chilli, finely chopped
1 cup white sugar
1 cinnamon quill
2 cardamom pods
4 whole cloves
1 bay leaf
salt and pepper
* If green tomatoes aren’t available, substitute hard red tomatoes in their place

Place the tomatoes and half the vinegar in a large pot. Cook on medium/low for 10-15 minutes till the tomatoes are soft. Stir in the apples, onions, raisins, dates, ginger, chilli, sugar and spices. Cook on a low heat for 2 hours till thick. Stir occasionally to stop it burning on the base of the pot. Sterilise a large jar by washing on the hot cycle of a dishwasher or boiling for 5 minutes in a large pot of water. Cut a disk of baking paper to fit the top of the jar. Fill with the chutney and top with a disk of baking paper. Screw the lids on tightly. Store in a cool dark place and in the fridge once opened.

Tip: Resist using the chutney for 1 month to allow its full flavour to develop. Best served with cold meats and hard, strong-flavoured cheeses.

Recipe by Camilla van Beuningen

 

Other delicious recipes with tomatoes:

* Rustic Tomato Salad

* Roasted Tomato, Thyme and Goats Cheese Tart

Published on April 22, 2008 in Finger Food. Closed Tags: .