Party FOOD
Woman & Home|Christmas 2019
Inspiring ways to feed a crowd. You’re welcome…
KEIRON GEORGE MURPHY

CANAPÉS

Bite-sized treats for all!

Cauliflower ‘Buffalo wings’

These will be a firm favourite at your next gathering

Serves 4 • Ready in 30 mins

½ltr oil, for frying

1 large cauliflower, trimmed and cut into medium florets

8tbsp plain flour

1tbsp paprika

2tsp ground white pepper

2tbsp runny honey

6tbsp hot sauce

2tsp garlic salt Salad and chopped spring onions, to serve

FOR THE DIP:

150g blue cheese (we used Cashel Blue)

4tbsp natural yogurt

1tsp lemon juice

1 To make the dip, blend the cheese, yogurt and lemon juice with black pepper until smooth, store in fridge until ready to serve.

2 Mix the flour, paprika and white pepper in a bowl. In another bowl, mix the honey, hot sauce and garlic salt. Roll the cauliflower in the flour mixture, a few at a time. Dip in the hot sauce, then coat again in the flour, set aside.

3 Fill a medium heavy-based pan with the oil to around 9cm deep and heat to 190C, test by cooking a bit of cauliflower in it – it should start to brown in 20 secs, but take care not to overheat.

4 Fry the cauliflower for 1-2 mins until crispy. Keep warm in the oven while you cook the rest. Sprinkle with spring onions. Serve with the dip and salad.

Per serving: Cals 638, Fat 31g, Sat Fat 11g, Carbs 74g

Cheese, Marmite and sesame twists

Love it or hate it, savoury Marmite takes this party snack to the next level

Makes 32 • Ready in 30 mins

3tsp Marmite

500g block puff pastry

150g Cheddar, grated

1 egg, beaten

2tbsp black sesame seeds

1 Heat the oven to 220C, Gas 7. Put the Marmite in a bowl and microwave for 15 secs, until runny.

2 Roll out the pastry to a large rectangle, about the thickness of a £1 coin. Spread the Marmite over half of the pastry and scatter the cheese on top. Fold down the other half of the pastry over the top. Roll the filled pastry out again to a large rectangle. Brush over the egg and scatter over the sesame seeds.

3 Cut the pastry into ½cm-wide strips, then twist each strip and place on a lined baking tray. Bake for 15 mins, or until crisp and golden.

Per twist: Cals: 86, Fat 6g, Sat fat 3g, Carbs 5g

Pea and paneer fritters

Yummy little morsels that are sweet and spicy with an added crunch

Makes 20 • Ready in 10 mins

1 egg Squeeze of fresh lemon juice

3tbsp plain flour

¼tsp baking powder

¼tsp garam masala

100g peas, half puréed

75g paneer cheese, diced

1tsp sunflower oil

4 fresh kaffir lime leaves (optional), sliced into 10 strips Handful of mini poppadoms

2-3tbsp Greek yoghurt

1-2tbsp mango chutney

1 In a bowl, whisk together the egg, lemon juice, flour, baking powder and garam masala. Stir in the pea purée, remaining peas and paneer.

2 Fry teaspoonfuls of the mixture in a little oil for 2 mins until golden, then add the lime leaves to crisp them up. Serve each fritter topped with yoghurt, a piece of poppadum, mango chutney and the lime leaves.

Per serving: Cals 37, Fat 2g, Sat Fat 1g, Carbs 3g

Cheesy tartlets

Our fave combo of cheese and tomato… and so easy to make

Makes 20 • Ready in 25 mins

250g ready-rolled puff pastry (from a 375g pack)

4tbsp spiced tomato chutney

10 cherry tomatoes, quartered few sprigs thyme, leaves only

150g soft goats’ cheese, such as chèvre log, cut into pieces

1 Heat oven to 200C, Gas 6. Unroll pastry; using a lightly floured 6cm round, fluted cutter, cut out 20 discs. Transfer to two lightly oiled baking trays.

2 Using a fork, prick the surface of each round all over. Spread each with ½tsp chutney, add some tomatoes, thyme leaves and goats’ cheese.

3 Chill until ready to bake (up to 6 hrs ahead). Bake for 10-15 mins until the pastry is golden and puffed up. Serve warm.

Per serving: Cals 75, Fat 5g, Sat Fat 3g, Carbs 5g

Baby rarebit bites

Mustardy cheese toasties that will be so hard to resist

Makes 25 • Ready in 20 mins, plus chilling time

75ml dry cider

1tbsp wholegrain mustard

150g mature Cheddar, coarsely grated

25g butter

25g white breadcrumbs

1 egg yolk, beaten

1 seedy baguette, sliced into 25 x 1.5cm thick rounds

2-3 spring onions, finely sliced

1 Pour cider into a pan, bring to the boil, then simmer and reduce to 2tbsp. Add mustard, Cheddar and butter. Stir until cheese begins to melt. Remove from heat. Beat in breadcrumbs and egg yolk, season with black pepper. Leave to cool slightly.

2 Heat grill to medium-high. Grill baguette slices for 30 secs on each side until golden. When cool, spread with cheese mixture; grill for 2-3 mins. Top with spring onions to serve.

Per serving: Cals 72, Fat 3.5g, Sat Fat 2g, Carbs 7g

Beetroot blinis with garlicky mushrooms

Our beetroot and mushroom topping gives the usually smoked salmon blinis a veggie twist

Makes 30 • Ready in 50 mins

150g buckwheat flour

7g sachet easy blend yeast

250ml milk, gently warmed

2 medium eggs

25g melted butter, for frying

FOR THE TOPPING:

150g cooked beetroot (not in vinegar)

3tbsp crème fraîche

125g ricotta cheese

Small bunch dill, half roughly chopped

40g butter

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Party FOOD

Inspiring ways to feed a crowd. You’re welcome…

10+ mins read
Woman & Home
Christmas 2019
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