Following a chat at SW here is a list of possible nibbles for the Christmas Period!
Pete’s Party Food
Veg Sticks
Pakoras
Veg Samosas (1syn each)
Mini Falafels
Pigs in Blankets on a cocktail stick
Mozzarella, Tomato & fresh Basil leaf on a cocktail stick
Chopped fresh fruit on a cocktail stick
Slices of cooked ham or beef rolled up on a cocktail stick
Veg Sticks
Peel the vegetable, plunge into boiling water for 1-2mins then remove & drop into iced water to stop cooking then dry and store in a sealed container in the fridge until the meal is ready.
Pakoras
1 red onion, diced
½ large bag of frozen chopped vegetable mix
2 tbsp. curry powder (use mild, medium or hot to suit your own taste)
3-4 tbsp. fat free yogurt
1 egg, beaten
2 large white potatoes, cooked and mashed
Pre heat the oven to 200°C/Gas 6. Place the mashed potato, diced onion and defrosted vegetables into a bowl and combine thoroughly.
Stir the curry powder into the yogurt and add this to the vegetable mix and stir thoroughly.
Beat the egg and add it to the mixture, stirring constantly. The mix should still be quite firm.
Line a baking tray/wire rack with baking paper to prevent to pakoras from sticking, and spoon the mixture onto the tray in tablespoon sized 'dollops'.
Spray with Fry Light and bake for approximately 30-40 minutes - or until firm on the outside and golden brown. Allow to cool slightly so that the pakoras firm up.
Veg Samosas (makes 36 )(1syn each)
1/2tsp garam masala
1/2tsp chilli powder
1/2tsp turmeric
1/2tsp cumin
1/2tsp hot madras curry powder
1/2tsp garlic salt
1tsp Amchoor powder
1tsp ground coriander
1 onion, finely chopped
6 Jus Rol Filo pastry sheets (each sheet is 6 syns but is cut into 6=1 syn)
4 medium potatoes, peeled, cooked & mashed
110g frozen peas
1 red chilli, deseeded & chopped
In a microwave cook the peas for 5 mins, set aside.In a frying pan sprayed with Fry Light cook the curry powder, Amchoor, chilli powder, turmeric, cumin, curry powder, garlic salt, coriander, onion, potatoes & peas and stir-fry for 5 mins.
Remove from the heat and add the red chilli, garam masala, season well and set aside.
Heat the oven to 180c, line a baking tray with baking parchment. Working quickly, place six filo sheets on top of each other and cut in half, then cut each half into three strips lengthways giving you 36 pieces, lay out and spray with Fry Light, place a spoonful of the mixture at the bottom of the strip and fold diagonally to enclose the ingredients and form a triangle, press down and fold again until you reach the end, seal the edge down with a pastry brush dipped in water. Repeat until all 36 are made.
Place on a tray and spray with Fry Light and bake for 12-13 mins or until golden in colour, serve while warm.
Mini Falafels
2 Wholemeal slices of bread
1 400g chickpeas
1tsp cumin
1egg
2tbsp chopped coriander
1 red chilli
100g Roasted red peppers
25g Chives
2 spring onions
In a food processor reduce the ingredients to a smooth paste, put in a small bowl and cover, place in the fridge until the mixture is firm, remove and form into small size “burgers”
Heat a frying pan and spray with Fry Light, cook in batches on both sides, remove and allow cooling.
Pigs in Blankets
1 pack of Sainsbury’s be good to yourself extra lean Cumberland sausages
(0.5 syn each)
1 pack of smoked bacon (16 slices)
Slice and skin all the sausages and remove the meat, mix together and roll out into 24 small rolls of sausage meat, completely cover the sausage with a part rasher of the bacon, place on a baking tray sprayed with Fry Light, spray the sausages and cook at 180c until cooked, remove and allow to cool, when cool insert a cocktail stick in each one.
Chopped Fresh Fruit
Wash the fruit and cut into bite size pieces, place in a bowl with a small amount of lemon juice, shake to cover all the fruit, then pierce them with a cocktail stick and mix the type of fruit.
Sliced Cooked Meat
Slice the cooked meat into 25mm strips, roll into a sausage shape and pierce with a cocktail stick.
Mozzarella, Tomato & Basil leaves
Cut the mozzarella & tomatos into small squares and pierce them with a cocktail stick with the basil leaf in between the cheese & tomato.
