RECIPES - NIBBLES                                  Top

 

CURRIED CHEESE LOG

PARTY CHEESE LOG

CURRIED NUTS

PRAWN CUPS

SMOKED SALMON PATE

BACON AND CHEESE PUFFS

CAMEMBERT 'FONDUE'

GUACAMOLE

MARINATED CHICKEN WINGS

MINI SMOKED SALMON QUICHE

PITA CHIPS

POTATO SKINS

PRAWN TOASTS

CAMEMBERT LOG

SAVOURY CHEESE PUFFS

SAVOURY PASTRY PINWHEELS

 

 

CURRIED CHEESE LOG

 

•250g (8.78 oz) softened cream cheese

 

•1 tsp curry powder

 

•handful chopped raisins (optional )

 

•1 clove garlic, crushed

 

•1 Tblspn parsley, finely chopped

 

•1 tsp paprika

 

•toasted sesame see

 

In a bowl, mix all the ingredients together, except paprika and sesame seeds

 Mix well.

 Form into a log and chill.

 To serve, roll in a mixture of paprika and sesame seeds.

Serve with crackers

 Back to Top

 

 

 

PARTY CHEESE LOG

 

•250g (8oz) Cream cheese

 

•1/2 cup grated tasty cheese

 

•3 green onions, finely chopped

 

•1 Tblspn parsley, finely chopped

 

•1 tsp Worcestershire sauce

 

•2 Tblspns tomato sauce

 

•Dash tabasco sauce

 

•1 clove garlic, crushed

 

•2 large gherkins, finely chopped

 

•Salt and pepper to taste.

 

•Toasted sesame seeds.

 

Combine all the ingredients, except the sesame seeds in a bowl and mix well.

 Form into a log shape and roll in the sesame seeds.

 Chill until ready to serve.

Serve with crackers or wafers

 Back to Top

 

 

 

CURRIED NUTS

 

•125g (4. oz) Butter

 

•2 Tblspns.oil

 

•1 Tsp. Curry Powder

 

•Pinch Cayenne Pepper

 

•1/2 Tsp.ground cinnamon

 

•2 Tsps. Worchestershire sauce.

 

•1 Tsp. Paprika

 

•2 Tblspns. Toasted sesame seeds

 

•1 Tsp. salt

 

•2 Cloves crushed garlic.

 

•750g Mixed nuts ( Macadamias, Brazil, Almonds, Walnuts, Peanuts )

 

Heat the Butter & Oil and stir in the first 10 ingredients.

 Remove from heat.

 Place nuts into a large baking dish and drizzle the butter mixture over.

 Bake at 160c for 45 mins. Stir occasionally.

 Cool & keep in an airtight container.

 This recipe will feed about 20 people and is great for having with drinks

 Back to Top

 

 

 

PRAWN CUPS

 

• 12 spring roll wrappers

 

• a little oidressing :

 

• 2 tblspns sweet chilli sauce

 

• 1 tblspn lime juice

 

• 1 tblspn oil

 

• 1 clove garlic, crushed

 

 filling :

 

• 500g (1 lb) prawns, chopped

 

• 2 tblspns mimt, chopped

 

• 1 tblspn lemon grass, finely chopped

 

• 100g snow peas, sliced

 

• 1/2 small red onion, finely sliced

 

• 1 small lebanese cucumber, deseeded and finely sliced.

 

 

Preheat oven to 180c (350 F). Grease deep patty-pans

 Cut the spring roll wrappers into quarters. Line each pan with 2 pieces, overlapping diagonally

 Spray wrappers with a little oil. Cook until crisp, about 8 minutes

 Stand for 5 minutes, before removing and cooling on a wire rack

 Dressing : Combine all the ingredients, in a screw-top jar and shake well

 

Filling : Combine all the ingredients, mix with the dressing and chill.

 Just before serving, fill pastry cases carefully

 * Makes 24.

 Back to Top

 

 

 

SMOKED SALMON PATE 

 

• 200g (5 oz) smoked salmon

 

• 60g ( butter

 

• 30 mls. lemon juice

 

• 2 green onions, finely sliced

 

• salt and pepper to taste

 

• 30 mls cream

 

 

 Puree the salmon and the butter. Add the other ingredients and mix well.

 Chill

 * Serve with melba toast.

 Back to Top

 

 

 

BACON AND CHEESE PUFFS

 

• 1/2 cup milk

 

• 1 egg

 

• 2 cups grated, tasty cheese

 

• 3 rashers bacon, finely chopped

 

• 2 medium onions, finely chopped

 

• 1 cupSR flour

 

• 1 tsp french mustard

 

 

Preheat oven to 220c Line oven trays with baking paper

 Combine the milk and egg. Add all the other ingredients and mix well.

 Drop teaspoonfuls, on to the trays and bake 20 minutes

 * makes about 40

 Back to Top

 

 

 

CAMEMBERT 'FONDUE'

 

• 1x 200g round camembert

 

• 1 tblspn olive oil

 

• 1 tblspn white wine

 

• 1 clove, crushed garlic

 

• 1 tsp fresh lemon thyme

 

• 1 french sick, sliced

 

 

Preheat oven to 200c. Place a large piece of foil or baking paper on an oven tray.

 Place the camembert in the centre of the foil/ baking paper

 Drizzle with the oil and white wine. Sprinkle with the garlic and lemon thyme.

 Seal the camembert in the paper/ foil and for 20 minutes

 Open the foil/paper and dip pieces of french stick into the cheese.

 Back to Top

 

 

 

GUACAMOLE

 

• 2 good-sized avocados, roughly chopped

 

•  3 cloves garlic, crushed

 

• 2 tblspns lemon juice

 

• 1 tsp hot chilli sauce

 

• 1/3 cup sour cream

 

• 1 tomato, chopped

 

• 1 small red onion, chopped

 

 

Place the avocado, garlic, lemon juice, chilli sauce & sour cream in a blender. Blend until smooth.

 Stir in the tomato & onion

 * makes about 3 cups

 Back to Top

 

 

 

MARINATED CHICKEN WINGS

 

• 2.5 kgs chicken wings

 

• 2 cloves garlic, crushed

 

• 3/4 cup smooth peanut butter

 

• 1/2 cup water

 

• 2 tblspns soy sauce

 

• 2 tblspns parsley, finely chopped

 

• 1 tblspn worcestershire sauce

 

• 1 tblspn honey

 

• 2 tsps cumin seeds

 

• 1 tsp sambal oelek

 

 

Combine all the ingredients, except the chicken & mix well.

 Add the chicken, cover & stand for at least 3 hours, preferably overnight.

 Just before serving, place the wings on a wire rack over a baking dish. Bake at 220c for about 35 minutes or until the chicken is tender.

 Back to Top

 

 

 

MINI SMOKED SALMON QUICHE

 

• 3 sheets, pre-rolled puff pastry

 

• 100g smoked salmon, finely chopped

 

• 2 gherkins, finely chopped

 

• 2 green onions, chopped

 

• 1/2 cup sour cream

 

• 1 tblspn milk

 

• 2 eggs, lightly beaten

 

• 1 tsp dill, chopped

 

• 1/2 tsp paprika

 

 

Cut the pastry into 6 cm circles. Lightly grease a small-holed patty pan tin. Place pastry in each hole.

Combine salmon, gherkins & onions & sprinkle into the pastry holes.

Combine sour cream, milk, eggs, dill & paprika & pour over the salmon mixture.

 Bake at 180c for about 30 minutes, until brown & puffed. Serve hot.

 * makes about 24

 Back to Top

 

 

 

PITA CHIPS

 

• 5 large pitta pockets

 

• 1/4 cup oil

 

• 3/4 cup grated parmesan cheese

 

• 1 tsp black pepper

 

 

Split each pita pocket in half & cut each half into quarters.

 Place on an oven tray in a single layer. brush with the oil. Combine the cheese & pepper & sprinkle over ' chips'.

 Bake at about 200c for about 10 minutes or until golden & crisp.

 * makes about 40

 * Serve with a dip instead of chippies or crackers.

 Back to Top

 

 

 

POTATO SKINS

 

• 4 large potatoes

 

• 2 tblspns oil

 

• 1 tsp mustard powder

 

• 1 tsp pepper

 

• 300g sour cream

 

 

Scrub the potatoes& bake at 220c for about 50 minutes or until tender.

 Cut potatoes into 8ths & carefully remove flesh. The flesh can be used for something else.

 Combine the oil, mustard & pepper. Brush this over the potato skins.

 Place on an oven tray with the skin side up. Bake at 200c for 10 - 15 minutes until hot & crisp.

 Serve with the sour cream

 * Makes 32

 * These must be served hot, so prepare ahead, ready to put in the oven just before serving.

 Back to Top

 

 

 

PRAWN TOASTS

 

• 1kg green prans

 

• 2 cloves garlic, crushed

 

• 2 tblspn coriander, chopped

 

• 2 tblspns sweet chilli sauce

 

• 1 tblspn honey

 

• 1 tblspn  mango chutney

 

• 8 slices white bread, frozen

 

• 60g butter, melted

 

• 70g mozzarella cheese, finely cubed

 

• 3 tsps sesame seeds

 

 

Shell & devein the prawns & chop finely. Combine the prawns with the garlic, coriander, chilli sauce, honey & chutney.

 Remove the crusts from the bread & cut each slice into 4 triangles. Brush both sides of bread with the butter.

 Place the bread on oventrays. Place cheese on each triangle & top with the prawn mixture. Sprinkle with the seeds.

 Bake at 200c for about 15 minutes , until golden.

 Back to Top

 

 

 

CAMEMBERT LOG

 

• 150g camembert

 

• 125g grated, tasty cheese

 

• 2 tblspns mayonaise

 

• 2 tsps french mustard

 

• 6 green onions, finely chopped

 

• dash pepper.

 

• 125g Smoked almonds, finely chopped, to coat

 

 

Remove the rind from the camembert.

 Place in a bowl, with the cheese, mayonnaise, mustard, green onions and pepper.

 Beat with an electric beater until combined.

 Form into a log and roll in the almonds. Wrap in plastic wrap and chill until ready to use.

 Back to Top

 

 

 

SAVOURY CHEESE PUFFS

 

• 1 cup water

 

• 80g butter

 

• 1 cup plain flour

 

• 1 tsp lemon pepper

 

• 3 eggs, lightly beaten

 

• 3/4 cup grated tasty cheese

 

• 1/4 cup grated parmesan

 

 

Place water & butter in a pot & bring to the boil. When butter has melted, add all the flour & the pepper.

 Stir over medium heat until mixture leaves side of pot & forms a  ball.

 Place in a processor & gradually add the eggs with processor on low speed.

 Fold in the cheeses & mix well.. Form the mixture into small teaspoon size balls & place on a greased oven tray.

 Bake at 200c for 15 minutes, reduce heat to 189c & cook further 5 minutes

 * mixture can be prepared 3 hours in advance.

 * Makes about 60.

 Back to Top

 

 

 

SAVOURY PASTRY PINWHEELS

 

• 4 potatoes, cooked & mashed with a knob of butter

 

• 1 tsp dry mustard powder

 

• 1 clove garlic, crushed

 

• 1 onion chopped

 

• 200g bacon, finely chopped

 

• 1 cup grated tasty cheese

 

• 1 lightly-beaten egg

 

• 2 sheets ready-rolled puff pastry

 

 

 

Preheat oven to 200c. Line oven trays with baking paper.

 Saute the onion & bacon until golden. Combine the potato with the mustard & garlic & season to taste.

 Cut the pastry sheets in half. Place 1/4 potato mixture along the edge of each pastry piece.

 Top with the bacon & onion mixture, then the cheese.

 Roll each piece of pastry up & brush with the egg.

 Cut each roll into 6. Place onto prepared trays & bake about 20 minutes until puffed & golden.

 * Serve warm

 * makes 24.

 Back to Top

 

 

 

 

 

 

 

 

 

 

 

 

Rendle Web Services  New Zealand