Month: May 2015

May 29, 2015 Bread, Chinese Recipes, Cocktail Snacks, Finger Foods, Pork, Snack Food, Starters

Snack Platter Catering – Part 18 – Chinese Sausage Steamed Buns – Chinese Steamed Buns Finger Foods

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Snack Platter Catering - Part 18 - Chinese Sausage Steamed Buns - Chinese Steamed Buns Finger Foods
Author: 
Recipe type: Finger Foods / Snack Foods / Cocktail Snack Foods / Dimsum
Cuisine: Chinese
Serves: 16
 
These Chinese sausage steamed buns are awesome. Rich sausage wrapped in a tender soft pastry and steamed to juicy perfection are what memories are made of.
Ingredients
  • 1 Cup Self-raising flour
  • 10ml Baking powder
  • 10ml Caster sugar
  • 15g Softened butter
  • 75ml Warm milk
  • 64cm of Chinese sausage
  • Roasted sesame oil
Instructions
  1. Place the self raising flour, baking powder and caster sugar in a mixing bowl.
  2. Add the softened butter and rub this into the flour thoroughly until the flour resembles bread crumbs.
  3. Pour in the warm milk and mix this using a wooden paddle until all of the milk has been absorbed into the flour.
  4. Get in there with your hands and start compressing the dough until you have a complete ball of dough and all of the loose bits are incorporated.
  5. Turn the dough out and knead it on your work surface for 2 minutes.
  6. Wrap the dough in cling wrap and let it rest for 30 minutes.
  7. In the meantime, cut the sausage into 4cm lengths, or just less than 2 inches. If you can't find Chinese sausage, you can substitute this with a cured Italian sausage like Cabanossi.
  8. In addition cut 16 squares of baking parchment.
  9. Unwrap the dough and roll it into a sausage shape. Cut the dough into 16 equal pieces. Roll each piece into a snake of about 12 cm long, or 5 inches.
  10. Roll each snake of dough in a spiral around each piece of sausage. Place each one on a piece of parchment and transfer them to your steamer. You will need to use both tiers of your steamer, or steam 2 batches.
  11. Place the steamer over a wok of rapidly boiling water and steam the buns for 15 minutes.
  12. Remove the steamer from the heat and transfer the buns to serving platters. Brush the buns with roasted sesame oil and serve immediately.

 

May 27, 2015 Cocktail Snacks, Finger Foods, French Recipes, Mediterranean Recipes, Snack Food, Starters

Snack Platter Catering – Part 17 – Creamy Garlic Snails on Skewers – Garlic Snails as Finger Food!!!

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Snack Platter Catering - Part 17 - Creamy Garlic Snails on Skewers - Garlic Snails as Finger Food!!!
Author: 
Recipe type: Finger Foods, Cocktail Snacks, Superbowl Snacks
Cuisine: French
Serves: 12
 
In our previous episode we cooked deep fried bacon wrapped snails. Today we're going a little more traditional with creamy garlic snails, served on skewers to make them finger food friendly.
Ingredients
  • 36 Medium snails
  • 50g Butter
  • 15ml Crushed garlic
  • 60ml Cream
  • 2.5ml Cornflour dissolved in a little water
Instructions
  1. Drain the snails in a colander and rinse them thoroughly under running water.
  2. Transfer the snails to a dish towel and pat them dry.
  3. To continue, measure out the butter and chopped garlic, along with the cream. Dissolve the cornflour in a little water.
  4. Cut the bread fingers from a loaf of farm style, or light rye bread.
  5. Heat your pan over medium high heat and add the butter. When the butter is bubbling, add the snails. Fry the snails for 5 minutes.
  6. Add the garlic to the snails and continue to fry for a further 60 seconds.
  7. Pour in the cream and stir this until totally combined. Add the corn flour to the pan and stir this in.
  8. Allow the pan to simmer for 60 seconds before removing it from the heat.
  9. Using a pair of tongs, thread 2 to 3 snails onto each toothpick.
  10. Transfer the skewers to single serving bowls along with the bread fingers. Top each skewer with a little of the creamy garlic sauce and serve immediately.

 

May 25, 2015 Cocktail Snacks, Finger Foods, French Recipes, Snack Food, Starters

Snack Platter Catering – Part 16 – Deep-Fried Snails / Deep-Fried Escargot – Heaven on Earth!!!

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Snack Platter Catering - Part 16 - Deep-Fried Snails / Deep-Fried Escargot - Heaven on Earth!!!
Author: 
Recipe type: Finger Foods, Snack Foods, Cocktail Snacks, Entre's
Cuisine: French
Serves: 40
 
Deep-fried escargot / snails wrapped in bacon are quick and easy to make in large quantities and will lend that touch of class to your party.
Ingredients
  • 10 Rashers streaky bacon
  • 40 Snails / escargot
  • ¾ Cup cornflour
  • 1 Cup all-purpose flour
  • 2 Eggs, lightly beaten
  • 40 Toothpicks
Instructions
  1. Drain the snails in a colander and rinse them thoroughly under running water.
  2. Transfer the snails to a dish towel and pat them dry.
  3. Stack the rashers of bacon and cut them in half across the grain. Cut the 2 stacks in half along the length.
  4. To make up the skewers, wrap a single snail in a piece of bacon, then drive a toothpick through the parcel. Continue with this until all of the skewers are complete.
  5. For the coating measure out the cornflour, all-purpose flour and lightly beat the eggs in a tumbler.
  6. Dust a large platter with a little of the all-purpose flour to prevent the skewers from sticking to the plate while they set.
  7. To coat the skewers, dredge a skewer in the cornflour to get a good coating. Dip the skewer in the egg making sure to wet all of the cornflour.
  8. Dredge the skewer in the all-purpose flour to get a good solid coating, then transfer the skewer to the platter to set.
  9. Allow the coating to set for 20 minutes.
  10. To fry the skewers, half fill a large frying pan with oil and heat this to 180c or 350f. Carefully drop the skewers into the oil and fry them for 3 minutes, stirring gently halfway through.
  11. Depending on the quantity of snails you're frying and the size of your pan, you may have to fry multiple batches.
  12. Use a slotted spoon to remove the skewers from the oil and drain them on kitchen paper.
  13. Transfer the snails to communal platters or single serving plates and serve immediately.

 

May 14, 2015 Cocktail Snacks, Finger Foods, Italian Recipes, Mediterranean Recipes, Snack Food

Snack Platter Catering – Part 15 – Creamed Feta & Salami Crackers

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Snack Platter Catering - Part 15 - Creamed Feta & Salami Crackers
Author: 
Recipe type: Finger Foods, Snack Foods, Cocktail Party Recipes
Cuisine: Mediterranean
Serves: 60
 
As mentioned in yesterday's episode, it is always good to have a few lifesaver recipes on hand when snack platter catering. These are recipes that can be prepared with absolute ease ahead of time. This simple recipe of creamed feta with salami on crackers is one of these life savers.
Ingredients
  • 120g Quality feta cheese
  • 45g Calamata olives
  • 30ml Cream
  • 2.5ml Dried Italian herb mix
Instructions
  1. Crumble the feta into a tall jug. Add the pitted Calamata olives and the dried Italian herb mix.
  2. Pour in the cream and puree everything to a smooth paste using your stick blender. Load the paste into your piping gun.
  3. To assemble the crackers, give each cracker a generous smear of butter. This will cement the salami in place.
  4. Top each of the crackers with a slice of salami.
  5. Using your piping gun, top the salami with a decorative squeeze of the creamed feta.
  6. Continue until all of the crackers are complete. This amount of creamed feta is sufficient to make 60 to 70 crackers.
  7. Garnish each cracker with a single pickled green peppercorn, transfer the crackers to platters and serve.
  8. If you are not serving the crackers immediately, cover the crackers with a dome and refrigerate until serving time.

 

May 13, 2015 Accompaniments, Cocktail Snacks, Finger Foods, Indian Recipes, Snack Food, Starters, Vegan Recipes, Vegetarian Recipes

Snack Platter Catering – Part 14 – Traditional Indian Sev – Spicy Deep-Fried Chickpea Noodles

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Snack Platter Catering - Part 14 - Traditional Indian Sev - Spicy Deep-Fried Chickpea Noodles
Author: 
Recipe type: Snack Food / Finger Food / Party Food / Superbowl Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
In the realm of snack platter catering, Sev is another lifesaver recipe that can be made way in advance in any quantity. This spicy deep-fried chickpea noodle is an all-time favorite at parties!!!
Ingredients
  • 1 Cup Chickpea flour
  • 1.25ml Tsp Fine black pepper
  • 2.5ml Salt
  • 1.25ml Turmeric
  • 1.24ml Chilli powder
  • 15ml Hot oil
  • 60ml Water
Instructions
  1. Place the chickpea flour, black pepper, salt, turmeric, and chilli powder in a mixing bowl. Stir this together until combined.
  2. Measure the oil in a small measuring glass. Place the glass in a bowl and pour boiling water into the bowl to surround the oil. Allow the oil to heat up for 3 minutes.
  3. Pour the oil into the flour mixture and stir this in until totally combined, and the flour resembles rough breadcrumbs.
  4. Pour in half of the water and stir this in until totally combined.
  5. Pour in the rest of the water and stir this in until you have a thick sticky paste, resembling peanut butter.
  6. Rub your hands with oil and compress and work the dough into a smooth ball. For the best results, let this rest for 30 minutes before continuing.
  7. In the meantime, half fill a large pan with oil and heat this to 190c or 375f and rub a coating of oil onto the inside and outside of your potato ricer.
  8. Once the oil reaches temperature, load the dough into the ricer and press this over the oil. As the dough comes to an end, you may have to cut the hanging strands off from the surface of the ricer using a knife.
  9. Allow the noodles to fry for 2 minutes, turning halfway through.
  10. Remove the noodles using a slotted spoon and drain them on kitchen paper.
  11. Allow the sev to cool for 15 minutes before separating and breaking into manageable strands. Some of strands may be stuck together, but they will come apart during this process.
  12. If you double or triple this recipe, divide the dough accordingly and process in batches.
  13. Transfer the sev to serving nowls and serve as required. To store pre-prepared sev, place it in air tight containers in a cool place.

 

May 12, 2015 Cocktail Snacks, Finger Foods, Fish Recipes, Seafood, Snack Food, Starters

Snack Platter Catering – Part 13 – Deep Fried Mussel Puffs. Crispy Deep-Fried Mussels!!!

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Snack Platter Catering - Part 13 - Deep Fried Mussel Puffs. Crispy Deep-Fried Mussels!!!
Author: 
Recipe type: Finger Food / Snack Food / Superbowl Food / Seafood / Entre's
Prep time: 
Cook time: 
Total time: 
Serves: 40-50
 
Deep fried mussels in a light, crispy batter will have everyone lining up for more. This recipe is quick and easy and tastes like heaven.
Ingredients
  • 90-120 Mussels, shelled and cleaned
For the Batter
  • 150g All-purpose flour
  • 75ml Tapioca flour
  • 7.5ml Baking powder
  • 2.5ml Salt
  • 235ml Water
  • 30ml Oil
Instructions
  1. Place the all purpose flour, tapioca flour, baking powder and salt in a mixing bowl. Stir these briefly to combine, then pour in the oil and water. Whisk this until it is smooth. Set this aside to rest for 30 minutes.
  2. Pour the mussel meat out onto a dish towel and gently pat it dry. Thread the mussels onto toothpicks. The number of mussels on each skewer will vary depending on the size of the mussels. You want to fill just over half of each toothpick.
  3. Whisk the batter again briefly. Half fill a large pan with oil and heat it to 190c or 375f. Dip the mussel skewers in the batter to coat the mussel meat and carefully lower them into the oil.
  4. Allow the skewers to fry for 3 to 4 minutes until crisp and lightly golden. Use a slotted spoon to remove them from the oil and drain on kitchen paper.
  5. This quantity of batter will allow you to make 40 to 50 skewers.
  6. Transfer the mussel puffs to platters and serve immediately.

 

May 10, 2015 Cocktail Snacks, Finger Foods, Italian Recipes, Mediterranean Recipes, Pizzas, Snack Food, Starters

Snack Platter Catering – Part 12 – Gourmet Cocktail Pizzetti – Simple, Quick Mini Pizza!!!

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Snack Platter Catering - Part 12 - Gourmet Cocktail Pizzetti - Simple, Quick Mini Pizza!!!
Author: 
Recipe type: Finger Foods / Snack Foods / Pizza
Cuisine: Italian
Serves: 24
 
These rustic pizzetti will grace any snack platter occasion. Home made no knead sour dough bases topped with well aged salami, cocktail tomatoes, mozzarella and mature cheddar cheese all adds up to a supper tasty treat.
Ingredients
For the Dough
  • 500g All purpose flour
  • ¼ Tsp Dry yeast
  • 2 Tsp Salt
  • 1½ Cups Water
For the Topping
  • 120g Mozzarella, grated
  • 120g Mature cheddar, grated
  • 48 Slices of cocktail tomato
  • 150g Salami, finely cubed
  • Salt & pepper to taste
  • Dried Italian herb mix (optional)
Instructions
  1. Pour the flour into a large mixing bowl and add the yeast and salt. Pour in the water and mix this until the water is totally combined. Cover the bowl with clingwrap and allow this to stand at room temperature overnight, or 18 hours.
  2. The following day, grate your cheeses, slice the tomatoes and dice the salami.
  3. Uncover the dough. You will notice that is well risen and has developed an amazing amount of gluten.
  4. Cover a 2 baking sheets with foil and give them a light coating of oil.
  5. Drop 12 heaped tablespoons of dough onto each sheet.
  6. Rub your hands with oil and press down and shape the pizzetti bases. Don't be too concerned about the shapes that materialize, you want them to look rustic and hand made.
  7. Spread a small handful of the mixed cheese onto each base.
  8. Sprinkle the bases with dried Italian herb mix (optional)
  9. Follow this 2 slices of tomato on each pizzetti. Divide the diced salami amongst all of the bases, and follow this with another sprinkling of cheese.
  10. Finish this off with a good grinding of cracked black pepper and salt to taste.
  11. Bake this in a preheated oven at 250c or 480f until golden, and the dough is crispy on the edges.
  12. Remove the pizzetti from the oven, transfer to platters and serve immediately.

 

May 7, 2015 Beef, Cheese, Cocktail Snacks, Finger Foods, Snack Food, Starters

Snack Platter Catering – Part 11 – Cocktail Bacon & Cheese Burgers!!!

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Snack Platter Catering - Part 11 - Cocktail Bacon & Cheese Burgers!!!
Author: 
Recipe type: Snack Food / Finger Food / Cocktail Party Food / Superbowl Food
Cuisine: American
Serves: 20
 
Mini beef patties studded with mature cheddar and laminated in hickory smoked bacon - all of this on a fresh cocktail burger bun!!!
Ingredients
For 20 Cocktail Burger Buns
  • 1 Batch quick burger bun dough (click here for recipe)
  • 1 Egg yolk mixed with 1 Tbs water
  • Poppy seeds and sesame seeds
For 20 Cocktail Bacon-Laminated Cheesy Beef Patties
  • 900g Ground beef in 20 x 45g portions
  • 100g Mature cheddar cheese cut into 1cm cubes
  • Salt to taste
For the garnish
  • Sliced pickled gherkin
  • Baby spinach leaves
  • Sliced tomato
To Finish
  • 20 Toothpicks
Instructions
  1. Place the yeast in a mixing bowl and pour in the warm water and the sugar. Pour the oil in and set this aside for 10 minutes.
  2. After 10 minutes the mixture will be very frothy. Add the salt and lightly beaten egg and stir this in.
  3. Place the flour in a large mixing bowl and pour in the yeast mixture. Using a wooden paddle stir this together until a dough comes together and comes away from the sides of the bowl.
  4. Turn the dough out onto s floured work surface, flour the top of the dough as well, then proceed to knead for 5 minutes sprinkling with a little more flour every time it gets too sticky.
  5. Once the dough is smooth and elastic, roll it into a sausage shape and cut it into 20 equal pieces.
  6. Roll the pieces into balls and transfer them to a lightly greased baking sheet.
  7. Brush the buns with an egg wash consisting of an egg yolk whisked together with a tablespoon of water.
  8. Sprinkle the tops of the buns with sesame seeds and poppy seeds and bake the buns in a preheated oven at 220c or 425f for 8 to 10 minutes until well risen and browned.
  9. Remove the buns from the oven and transfer them to a wire rack to cool.
  10. For the burger patties, cut the cheddar cheese into 1cm blocks or just less than half an inch, and cut the streaky bacon rashers into thirds.
  11. Portion the beef into 45g portions. Working with one portion, flatten it into a disc 1cm thick. Press a block of cheddar into the center of the meat.
  12. Lightly press a piece of bacon onto either side of the patty. The heat of the pan will laminate the bacon to the beef and contain the melted cheese.
  13. For the garnish, slice a pickled gherkin at an angle, trim the stems from a handful of baby spinach leaves, and slice 20 slices of tomato.
  14. In preparation, cut the buns and lightly butter both sides. Place a slice of tomato on each bun followed by a couple of spinach leaves.
  15. Heat your pan over medium high heat and fry the patties in batches for 3 minutes per side until well browned and the cheese is visibly melted inside the bacon and beef.
  16. Remove the patties from the pan and transfer a patty to each bun. Top each patty with a couple of slices of gherkin, put the lids on the burgers and secure them with toothpicks.
  17. Transfer the burgers to platters and serve immediately.

 

May 5, 2015 Baking, Cheese, Cocktail Snacks, Finger Foods, Pork, Snack Food, Starters

Snack Platter Catering – Part 10 – Super Cheesy Cocktail Sausage Rolls

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Snack Platter Catering - Part 10 - Super Cheesy Cocktail Sausage Rolls
Author: 
Recipe type: Finger Foods / Snack Foods / Pork
Cook time: 
Total time: 
Serves: 40
 
Super-cheesy cocktail sausage rolls are awesome!!!. Cheesy pork sausage meat mixed with mature cheddar, baked in flaky cheese pastry is legendary!!!
Ingredients
  • 350g Pork sausage meat
  • 150g Mature Cheddar cheese
  • ½ Batch of Flaky cheese pastry (Click here for recipe)
  • 1 Egg yolk mixed with 1 Tbs water
  • Cracked black pepper
Instructions
For 40 Cocktail Sausage Rolls
  1. Place the pork sausage meat and the grated mature cheddar cheese in a mixing bowl and mix this until well combined.
  2. Roll our half of the pastry and cut 4 rectangles of 6 inches by 16 inches, or 15cm by 40cm.
  3. Arrange the filling across the center of each piece of pastry in a long sausage formation.
  4. Lift the edge closest to you up and over the filling. Roll it over to totally enclose the filling. Complete the other 3 rolls and transfer them to a lightly greased baking sheet.
  5. Using a sharp knife, cut through the tops of the sausage rolls at ¾ inch intervals.
  6. Brush the sausage rolls with the egg wash consisting of an egg yolk whisked together with a tablespoon of water.
  7. Grind fresh cracked black pepper liberally over the pastries and bake the pastries in a preheated oven at 200c or 400f for 30 minutes until golden.
  8. Remove the sausage rolls from the oven, cut them apart, transfer to platters and serve immediately.

 

May 3, 2015 Breakfast, Mother's Day

Mother’s Day Special – Maple Glazed Bacon & Eggs on Cheese Pastry

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Mother's Day Special - Maple Glazed Bacon & Eggs on Cheese Pastry
Author: 
Recipe type: Mother's Day Breakfast Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
With Mother's Day just a week away, here is a easy and quick breakfast for the occasion. Maple glazed bacon threaded through a "serviette ring" of cheesy pastry, served with herbed scrambled egg on top of a pastry heart!!!
Ingredients
For the pastry
  • 600g All-purpose flour
  • 150g Mature cheddar cheese, grated
  • 150g Butter, very cold
  • 5ml Salt
  • 250ml Chilled water
  • 1 Egg yolk whisked together with 15ml water
For the Bacon
  • 6 Strips Oak or Hickory smoked streaky bacon
  • Maple syrup, thinned if necessary
For the Eggs
  • 4 Eggs, lightly beaten with a pinch of dried tarragon
  • (you can substitute the tarragon with any herb of your choice)
Instructions
  1. Place the flour in a large mixing bowl. Add the salt and the grated mature cheddar cheese.
  2. Using a ball whisk stir this all together until well combined.
  3. Using the coarse side of your grater, grate the butter into the flour a quarter at a time. After each quarter, use your whisk to mix the butter into the flour.
  4. Pour in the cold water and mix this in with a wooden paddle. When all of the water has been absorbed, get in there with your hands and compress the dough together until all of the loose bits are incorporated into one mass.
  5. Turn the dough out and wrap it in cling wrap. Place the dough in the refrigerator for 30 minutes.
  6. Remove the dough from the refrigerator after 30 minutes. For 2 hearts or servings you will need to cut a quarter of the dough. (the remaining dough can be used to make pies or sausage rolls)
  7. On a floured surface, roll the quarter of dough out to a thickness of 3mm.
  8. Using the back of a teaspoon, mark out the hearts in the dough. The actual size is really only determined by the size of the serving platters. I am cutting mine to about 20cm in height.
  9. Using your dough cutter, cut the hearts out and transfer them to a lightly greased baking sheet.
  10. In addition, cut 2 strips of pastry 4cm by 15cm in size.
  11. Brush the hearts with the egg wash consisting of an egg yolk whisked together with a tablespoon of water.
  12. Tear a 4cm wide strip of foil from your roll. Double it over and roll it into a cylinder resembling a serviette ring. Take another piece of foil, scrunch it up and press it lightly into the ring of foil.
  13. Take one of the pastry strips and wrap it around the ring. Press this at an angle onto one of the hearts. Brush this with egg wash as well. Repeat this with the second heart.
  14. Bake the pastries in a preheated oven at 200c or 400f for 12 to 15 minutes until golden.
  15. While the pastries bake, heat a pan over medium high heat. Add the bacon to the pan and fry it until golden and slightly crisp. Baste the bacon at every turn with the maple syrup.
  16. Remove the bacon and keep it warm.
  17. Add 30g of butter to the pan. Once it is melted and bubbling, pour in the lightly beaten herbed egg. Scramble the egg briefly, just past the sloppy stage.
  18. Remove the pan from the heat. To serve, place a heart on a serving platter and carefully remove the foil molding.
  19. Pull 3 strips of bacon through the ring. Press half of the scrambled egg into a small bowl. Place a spatula over the egg and invert it. Position the egg over the heart and slide the spatula free. Lift the bowl away carefully. Garnish the egg with a sprig of fresh herb and serve immediately.

 

May 2, 2015 Baking, Chicken Recipes, Cocktail Snacks, Finger Foods, French Recipes, Poutry, Snack Food, Starters

Snack Platter Catering – Part 9 – Creamy Tarragon Chicken Mini Top Hat Pies

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Snack Platter Catering - Part 9 - Creamy Tarragon Chicken Mini Top Hat Pies
Author: 
Recipe type: Finger foods / Snack Foods / Poultry
Cuisine: French
Serves: 40
 
Tarragon chicken mini top hat pies are really quick and easy to make, and the components can be made well ahead of time and assembled just before serving.
Ingredients
For 40 Mini Top Hat Pies
  • 500g Chicken breast
  • 7.5ml Dried tarragon
  • 2.5ml Garlic powder
  • 100ml Double cream
  • Salt and pepper to season
  • One batch of flaky pastry
  • 30g Butter
  • 1 Egg
Instructions
  1. Roll your pastry out to a thickness of 3mm. Cut the pastry into 80 squares of 40mm, or 1.5 inches.
  2. Place the squares on a lightly greased baking sheet and brush them with an egg wash consisting of an egg yolk whisked together with a tablespoon of water.
  3. Bake the pastries in a preheated oven at 200c or 400f for 12-15 minutes until golden.
  4. While the pastry bakes, cut the chicken breast into strips a quarter inch thick across the grain. Measure out the dried tarragon, garlic powder and the double cream.
  5. Heat a pan over medium high heat and add 30g of butter. Fry the chicken for 3 to 4 minutes until just cooked through.
  6. Remove the pan from the heat and allow the chicken to cool for 5 minutes. Transfer the chicken to a chopping board and cut it into small cubes.
  7. Transfer the cubed chicken to a bowl and mix in the tarragon and garlic powder.
  8. Return the chicken to the pan and fry briefly before pouring in the cream. Stir this briefly to heat the cream through and remove the pan from the heat.
  9. Spoon a teaspoon of the chicken onto 40 of the pastry squares. Top these with the remaining 40 squares and serve immediately. They also taste great served cold.

 

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Lengths
to: