Category: Cocktail Snacks

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!!!

pizzetti,mini pizza,finger foods,snack platter foods,cocktail pizza,cocktail pizza recipe,gourmet mini pizza,quick mini pizza,quick pizzetti,easy mini pizza,easy pizzetti recipe,finger food recipes,cocktail party food recipes,snack food recipes,superbowl recipes,snack platter catering recipes,how to make pizzetti,how to make mini pizza,homemade mini pizza recipe,homemade pizzetti recipe


Print
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!!!

mini beef burgers,cocktail burger recipe,cocktail bacon and cheese burger,finger foods,cocktail snack food,Hamburger (Food),Slider (Food),Mini,Burger,party burgers,finger food burgers,snack burgers,slider burgers,bacon and cheese slider burgers,how to make cocktail burgers,cocktail burger buns,mini burger buns,cocktail party burgers,bacon and cheese cocktail party burgers


Print
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

Super Cheesy Cocktail Sausage Rolls,mini sausage rolls,snack food,finger food,snack platter food,cheesy sausage roll recipe,homemade sausage rolls,how to make cheesy sausage rolls,cheesy sausage rolls recipe,finger food recipes,snack platter recipes,cheese pastry,Sausage Roll (Dish),easy sausage roll recipe,easy cheese sausage roll recipe,how to make cheese sausage rolls,best sausage roll recipe,sausage roll video recipe


Print
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 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

mini tarragon chicen top hat pies,chicken pies,tarragon chicken pies,creamy chicken pies,snack chicken pies,finger snack chicken pies,cocktail chicken pies,creamy chicken pastries,fingerfood chicken pies,miniature chicken pies,tarragon chicken pastries,finger foods,snack foods recipes,cocktail party recipes,snack platter recipes,snack basket recipes


Print
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.

 

April 30, 2015 Beef, Cocktail Snacks, Finger Foods, French Recipes, Snack Food, Starters

Snack Platter Catering – Part 8 – Boeff en Croute Petit – Mini Beef Wellington

boeff en croute,beef wellington,how to make boeff en croute,how to make beef wellington,boeff en croute petit,mini beef wellington,beef wellington pies, FILET DE BOEUF EN CROUTE, individual beef wellingtons, beef wellington Gordon ramsay recipe, how to cook beef wellington, easy beef wellington recipe, individual beef wellington, how to make individual beef wellington, mini beef wellington recipe


Print
Snack Platter Catering - Part 8 - Boeff en Croute Petit - Mini Beef Wellington
Author: 
Recipe type: Beef / Finger Foods / Snacks
Cuisine: French
Serves: 20-40
 
Boeff en croute or Beef Wellington is an all time classic. Here this awesome treat of beef fillet coated with liver pate and wrapped in pastry is adapted to finger foods, using the millionaires chicken liver pate from yesterday's episode.
Ingredients
Instructions
  1. Cut the beef fillet into medallions across the grain.
  2. Heat a pan over medium high heat and add 50g of butter. Fry the medallions for 2 minutes per side until lightly browned.
  3. Remove the fillet from the pan and allow it to cool for 5 minutes. Stack the medallions and slice them into thin slices. Cut across the slices to dice the meat.
  4. Transfer the the beef to a mixing bowl and stir in the liver pate thoroughly. Set this aside to cool completely.
  5. Roll out the pastry to a thickness of 3mm and cut it into squares of 2 inches or 50mm.
  6. Working with 1 square at a time place a slightly heaped teaspoonful of the beef mixture in the center of the pastry.
  7. Fold the pastry diagonally over the filling and press the edges down lightly to seal.
  8. Pattern the edges using the tines of a fork. This also ensures a good seal on the edges. Continue until all of the pastries are formed.
  9. Transfer the pastries to a lightly greased baking sheet and brush them with an egg wash of 1 egg yolk whisked together with a tablespoon of water.
  10. Bake the pastries in a preheated at 200c or 400f for 25 to 30 minutes until golden. Remove from the oven and serve immediately.

 

April 29, 2015 Chicken Recipes, Cocktail Snacks, Finger Foods, French Recipes, Poutry, Snack Food, Starters

Snack Platter Catering – Part 7 – Millionaire’s Chicken Liver Pate’ – Ideal Snack Platter Food!!!

millionaires chicken liver pate',chicken liver pate',chicken liver pate' recipe,how to make chicken liver pate',homemade chicken liver pate',homemade chicken pate',chicken liver pate with brandy, chicken liver pate with cream, chicken liver pate paleo, making chicken liver pate, quick chicken liver pate', easy chicken liver pate, make chicken liver pate' at home, make creamy chicken liver pate'


Print
Snack Platter Catering - Part 7 - Millionaire's Chicken Liver Pate' - Ideal Snack Platter Food!!!
Author: 
Recipe type: Snack Food / Finger Food / Pate'
Cuisine: French
 
Millionaire's Chicken Liver Pate' puts a new spin on a classic recipe. Once you've tasted this amazing flavor, you won't go back!!!
Ingredients
  • 500g Chicken livers
  • 50g Seedless raisins
  • 150ml Brandy
  • 1 Onion, finely chopped
  • 2 Cloves garlic, finely chopped
  • 10ml Fresh thyme, finely chopped
  • 50g Butter
  • 60ml Cream
  • Salt & cracked black pepper to taste
Instructions
  1. Cut away any sinew and discolored parts from the chicken livers. Place the livers in a large jug along with the seedless raisins and pour in the brandy. Set this aside for 1 to 2 hours.
  2. Dice the onion and finely chop the garlic and fresh thyme.
  3. Strain the livers through a colander and reserve the liquid.
  4. Heat a large pan over medium high heat, add 50g of butter and fry the onion and garlic for 5 minutes until tender and translucent.
  5. Add the liver and raisins to the pan along with the fresh chopped thyme. Fry this for 5 minutes until the livers are cooked through.
  6. Pour in the reserved liquid and continues to cook this for a further 2 to 3 minutes until the liquid has reduced by half.
  7. Remove the pan from the heat and allow it to cool for a few minutes.
  8. Transfer the mixture to a large jug and process this with your stick blender until smooth. You can also do this in a food processor or blender.
  9. Pour in the cream and mix this in thoroughly. Season to taste with salt and pepper.
  10. Cover the pate' and allow this to set in your refrigerator for at least an hour.
  11. As a serving suggestion, slice thin slices of dinner or cocktail buns and toast them under your grill for a few minutes on either side until golden.
  12. Transfer these to platters around a communal bowl of pate, or serve them in single portion bowls piped with a little pate and garnished with pickled green peppercorns.

 

April 26, 2015 Chinese Recipes, Cocktail Snacks, Finger Foods, Poutry, Snack Food, Starters

Snack Platter Catering Part 6 – Sweet & Sour Spring Rolls. Delicious Mini Spring Rolls in Fillo.

sweet & sour spring rolls,sweet & sour mini spring rolls,sweet & sour chicken spring rolls,how to make spring rolls,how to roll spring rolls,chicken spring rolls recipe,sweet & sour chicken spring rolls recipe,homemade spring rolls recipe,how to make spring rolls at home, how to make sweet and sour sauce, homemade sweet and sour sauce, sweet and sour sauce recipe, chinese sweet and sour sauce, sauce for sweet and sour chicken


Print
Snack Platter Catering Part 6 - Sweet & Sour Spring Rolls. Delicious Mini Spring Rolls in Fillo.
Author: 
Recipe type: Snack Food, Finger Food, Chicken, Poultry
Cuisine: Chinese
Serves: 20-40
 
Spring rolls are an all-time favorite, and these mini sweet & sour spring rolls are perfect for snack platters and baskets.
Ingredients
For 40 Mini Spring Rolls
  • 400g Cooked chicken thigh meat, finely chopped
  • 250g Onion, finely chopped
  • 40ml Tomato sauce
  • 30ml White wine vinegar
  • 30ml Sugar
  • 5ml Light soy sauce
  • 2.5ml Salt
  • 125ml Chicken stock
  • 7.5ml Cornflour dissolved in a little water
  • 50g Butter to fry
  • Melted butter for brushing
  • Fillo pastry
Instructions
  1. Place the cooked chicken thigh meat in your food processor and machine it until finely chopped. Measure out 400g of the chopped chicken and put it aside.
  2. Chop 250g of onion, then in a jug combine the tomato sauce, white wine vinegar, sugar, light soy sauce, salt, chicken stock and cornflour slurry. Mix this thoroughly until all of the solids have dissolved.
  3. Heat a pan over medium high heat and add 50g of butter. Fry the onion for 5 minutes until tender and translucent.
  4. Pour in the sweet and sour sauce, bring this to a boil and allow it to boil for 60 seconds until thickened.
  5. Remove the pan from the heat and stir in the chopped chicken. Set this aside to cool completely.
  6. Once cooled, cut 3 inch or 75mm squares of pastry. Place one of the squares diagonally in front of you and spoon a tablespoon of the chicken mixture just below the center line in a small sausage shape.
  7. Fold the corner closest to you up and over the filling. Roll the pastry up to the center line, the fold the side corners in towards the center to totally enclose the filling.
  8. Continue rolling the pastry upward, wet the top corner with a little water and seal the roll. Continue until all 40 rolls are formed.
  9. Transfer the rolls to a lightly greased baking sheet and brush them with melted butter. Bake the spring rolls at 200c until lightly golden.
  10. Remove them from the oven and serve immediately.

 

April 25, 2015 Chicken Recipes, Cocktail Snacks, Finger Foods, Indian Recipes, Poutry, Snack Food

Snack Platter Catering Part 5 – Mini Curry Chicken Samosas – Perfect Snack Platter Food

curry chicken samosas,mini curry chicken samosas,cocktail curry chicken samosas,homemade curry chicken samosas,how to make curry chicken samosas,cocktail snack curry chicken samosas,finger foods curry chicken samosas,small curry chicken samosas,how to make chicken samosas,easy curry chicken samosas,curry chicken samosas recipe,best chicken samosa recipe,how to make curry chicken samosas at home,quick chicken samosas,indian curry chicken samosas


Print
Snack Platter Catering Part 5 - Mini Curry Chicken Samosas - Perfect Snack Platter Food
Author: 
Recipe type: Snack Platter Recipes, Curry Samosa, Finger Foods
Cuisine: Indian
 
Mini Curry Chicken Samosas are perfect for snack platter catering. Not only do they taste great, but they can be made way ahead of time and baked from frozen. These curry chicken samosas are sure winners!!!
Ingredients
For 40 Mini Samosas
  • 400g Cooked chicken thigh meat, finely chopped
  • 250g Onion, finely chopped
  • 30ml Garam Masala
  • 5ml Sugar
  • 125ml Chicken stock
  • 7.5ml Cornflour dissolved in a little water
  • Fillo pastry
Instructions
  1. Strip the meat and skin from your cooked chicken thighs. Zap this in your food processor until fine. Weigh out 400g of the processed chicken.
  2. Chop the onion and weigh out 250g of this.
  3. Heat a pan over medium high heat and add 50g of butter. Fry the onion for 5 minutes until tender and translucent.
  4. Add the garam masala and sugar and fry for a further 30 seconds until fragrant.
  5. Pour in the chicken stock and continue to fry for a further 60 seconds.
  6. Dissolve the cornflour in a little water and add this to the pan. Allow this to boil for 60 seconds until thickened.
  7. Remove the pan from the heat and stir in the finely chopped chicken. Set this aside to cool.
  8. When the filling has cooled, cut your pastry into strips 4cm or 1.5 inches in width. The length must be 5 times that of the width, in this case 20cm or 8 inches.
  9. You can make the samosas bigger or smaller according yo your preference, provided you keep the ratio of length to width.
  10. Working with a few strips at a time, spoon a tablespoon of filling onto the end of each strip.
  11. Fold the pastry at 45 degrees to cover the filling. Fold this straight up, then at 45 degrees and so on until the samosa is completely formed.
  12. Wet the last piece of pastry to seal.
  13. Transfer the samosas to a lightly greased baking sheet and brush them with melted butter.
  14. Bake the samosas in a preheated oven at 200c or 400f until golden. Turn the samosas over and continue to bake until the second side is golden and crispy.
  15. Transfer the samosas to serving platters and serve immediately.

 

April 23, 2015 Chicken Recipes, Cocktail Snacks, Finger Foods, Poutry, Snack Food, Starters

Snack Platter Catering Part 4 – Petit Chicken & Salami Kebabs au Gratin – Cocktail Chicken Kebabs

cocktail chicken kebabs,cocktail chicken and salami kebabs,mini chicken kebabs,mini chicken and salami kebabs,finger snack chicken kebabs,party food chicken kebabs,how to make mini chickken kebabs,homemade chicken kebabs,chicken kebabs on toothpicks,superbowl chicken kebabs,snack platter chicken kebabs, cocktail chicken kebabs recipe, cocktail chicken skewers, chicken seekh kaba, chicken tikka kabab


Print
Snack Platter Catering Part 4 - Petit Chicken & Salami Kebabs au Gratin - Cocktail Chicken Kebabs
Author: 
Recipe type: Finger Foods, Cocktail Party Foods , Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 20-40
 
These cocktail chicken kebabs are outstanding. Tender chicken thigh meat enhanced with the flavor of strong salami and melted over with strong mature cheddar is legendary!!!
Ingredients
To Make 40 Cocktail Kebabs
  • 14 Chicken thighs
  • 10 Slices strong salami, 5mm thick, cut into quarters
  • 100g Mature cheddar cheese, grated
  • Salt & Pepper to taste
  • 40 Toothpicks
Instructions
  1. To debone the thighs, locate the spine along the one side. Use a sharp paring knife to lift the skin along the spine. Pull the skin back to expose the hip joint, then cut the oyster free.
  2. Using your shears, cut through the hip joint.
  3. Flip the thigh over and cut through the connecting tissue to free the spine from the thigh.
  4. Grab one side of the thigh bone and use the edge of your blade to scrape the flesh down the bone towards the other joint. Cut around the joint to free the bone from the thigh.
  5. Continue until all of the thighs are deboned, then cut each thigh into 6 blocks.
  6. Peel away the skin of the salami and cut 10 slices from the roll, each slice about 5mm thick.
  7. Stack the slices up and cut them into quarters.
  8. To make up each kebab, thread a piece of chicken onto a toothpick. Follow this with a piece of salami, then another piece of chicken. Repeat this until all of the skewers are done.
  9. Heat your pan over medium high heat and fry the kebabs for 12 to 16 minutes until well browned, turning every few minutes.
  10. Remove the pan from the heat and transfer the kebabs to a roasting tin.
  11. Sprinkle a generous layer of grated mature cheddar over the kebabs.
  12. Grill the kebabs on the second highest rack in your oven until the cheese is completely melted and starting to take on color.
  13. Transfer the kebabs to platters and serve immediately.

 

April 22, 2015 Cocktail Snacks, Finger Foods, Pork, Snack Food, Starters

Snack Platter Catering Part 3 – Devils on Horseback – Brandy Soaked Prunes Wrapped in Bacon

Devils on Horseback, New Year's Eve, devils on horseback recipe, devils on horseback prunes,party recipes,cocktail party recipes,snack food recipes,snack platter recipes,cocktail platter recipes,brandy soaked prunes wrapped in bacon,cocktail pary recipes catering, devils on horseback recipe, prunes. wrapped in bacon, dates wrapped in bacon, easy appetizer, superbowl recipe, superbowl snack, Devils On Horseback (Food)


Print
Snack Platter Catering Part 3 - Devils on Horseback - Brandy Soaked Prunes Wrapped in Bacon
Author: 
Recipe type: Snack Platter / Cocktail Snacks
Serves: 20-40
 
Devils on horseback are out of this world!!! Brandy soaked prunes wrapped in bacon and grilled to crispy perfection!!! Devils on horseback will get your cocktail party rocking.
Ingredients
For 40 Devils
  • 20 Rashers of streaky bacon
  • 40 Dried prunes
  • Brandy to cover
  • 40 Toothpicks
Instructions
  1. Place the pitted dried prunes in a bowl and pour in enough brandy to almost cover the prunes. Allow these to soak overnight.
  2. The following day cut the streaky bacon in half across the grain.
  3. Grab a half slice of bacon and one of the prunes and wrap the bacon around the prune. Press a toothpick through the overlap of bacon to secure it in place.
  4. Continue until all the devils are formed.
  5. Place the skewers in a roasting tin and grill the devils on the second highest shelf of your oven until the bacon is browned and crispy. Turn the devils over and repeat this with the other side.
  6. Remove the pan from the oven, transfer the devils to serving platters and serve immediately. They can also be served cold.

 

April 20, 2015 Cocktail Snacks, Fish Recipes, Pork, Seafood, Snack Food, Starters

Snack Platter Catering Part 2 – Angels on Horseback (Bacon Wrapped Mussels / Oysters / Scallops)

angels on horseback,bacon wrapped mussels,bacon wrapped scallops,bacon wrapped oysters,snack platter recipes,cocktail party recipes,easy party recipes,quick superbowl recipes,easy superbowl recipes,recipes for the big game,quick and easy party recipes,seafood wrapped in bacon,crispy bacon wrapped mussels,crispy bacon wrapped oysters,crispy bacon wrapped scallops


Print
Snack Platter Catering Part 2 - Angels on Horseback (Bacon Wrapped Mussels / Oysters / Scallops)
Author: 
Recipe type: Snacks / Cocktail Snacks / Finger Foods
Serves: 20-40
 
Angels on Horseback are absolutely delicious, and so easy to make that they lend themselves perfectly to catering for larger numbers of people.
Ingredients
For 40 Angels on Horseback
  • 20 Strips of streaky bacon
  • 40 Fresh mussels (or oysters / scallops)
  • 40 Toothpicks
Instructions
  1. Fry the bacon over medium heat until it is lightly browned but not crispy. Remove the bacon from the pan and allow it to coon for a few minutes, then cut it in half across the grain.
  2. Grab a half strip of bacon and one of the seafood pieces and wrap the bacon around the seafood. In this case I am using fresh mussels. Press a toothpick through the overlap of bacon to secure it in place. Continue until all of the skewers are done.
  3. Place the angels in a roasting tin and grill them on the second highest rack in you oven until well browned and crispy. Turn the skewers over and grill the other side until crispy.
  4. By grill, I mean using the top element of your oven on maximum temperature, which is normally 250c.
  5. The grilling is pretty quick, so be sure to keep a watchful eye on your creation so that it does not burn.
  6. Remove the angels from the oven, transfer to platters and serve hot or cold, although I must add that they are better on the hot side.

 

April 19, 2015 Cocktail Snacks, Finger Foods, Snack Food

Snack Platter Catering – Part 1 – A Short Course in Snack Platter Recipes & Finger Foods

snack platter recipes,finger foods,cocktail party recipes,recipes for the superbowl,superbowl recipes,snack platter recipes for catering,cocktail snacks,cocktail party snacks,finger foods for cocktail parties,cocktail party finger foods,best snack platter recipes,quick to make snacks,gourmet snack recipes,easy snack recipes,quick finger foods recipes,quick and easy snack and finger foods

Snack Platter Catering – A Short Course Guide to Entertaining with Snacks & Finger Foods

Hi and welcome to Part 1, the introduction to our short course on snack platter catering. While I tell a bit about the course, the pictures and video are actually of recipes featured in the course.

Other than having a variety of different platters and single serving dishes, there is no specialized equipment required to accomplish any of the dishes featured in the course.

I will cover everything from mini pies, pizzetti, mini kebabs, samosas, skewered treats and even gourmet snacks like the deep-fried escargot. Some of the recipes, like the laminated bacon and cheese cocktail burgers are even suitable for children’s parties.

The course will roll out over the next 3 weeks, so fasten your seatbelts and get ready for some serious snack platter catering.

Thanks for joining us today, please subscribe to our channel and we’ll see you tomorrow for part 2 of snack platter catering where we will start with the serious stuff.

Scroll to top

Kitchen Conversions

Convert:
Masses
to:
Volumes
to:
Temperatures
to:
Lengths
to: