Christmas finger food collection

Christmas finger food

If you're planning a Christmas cocktail party or a casual New Year's Eve do, check out this tasty collection of finger food.

<Mini ginger chicken burgers with lime mayo>  

Ingredients

• 10 (300g) par-baked mini panini bread rolls (see note)
• 2 (200g each) chicken breast fillets, trimmed, chopped
• 2 garlic cloves, chopped
• 2cm piece fresh ginger, peeled, finely chopped
• 1 1/2 teaspoons mild curry powder
• 2 green onions, roughly chopped
• 1/4 cup fresh coriander leaves
• 1 tablespoon peanut oil
• 50g baby Asian salad leaves

• Lime mayo

• 1/2 cup whole-egg mayonnaise
• 2 teaspoons finely grated lime rind
• 2 tablespoons lime juice

Method

1. Bake rolls following packet directions. Cool. Cut in half crossways.
2. Meanwhile, process chicken, garlic, ginger, curry powder, onion and coriander until combined. Using 1 heaped tablespoon mixture at a time, form into 10 patties. Flatten slightly.
3. Heat oil in a large frying pan over medium-high heat. Cook patties for 3 to 4 minutes each side or until browned and cooked through.
4. Meanwhile, make Lime mayo Combine mayonnaise, lime rind and lime juice in a bowl. Spread roll bases with one-third of the lime mayo. Top with salad leaves and patties. Top with remaining mayo and roll tops. Serve.

<Corn and shallot blini with smoked trout> 

 

Ingredients (serves 6)

• 185ml (3/4 cup) skim milk
• 1 egg, lightly whisked
• 150g (1 cup) self-raising flour
• 1 x 420g can corn kernels, drained
• 4 shallots, ends trimmed, thinly sliced
• Pinch of salt
• Olive oil spray
• 6 slices (about 150g) smoked ocean trout
• Baby rocket leaves, to serve
• 125g (1/2 cup) extra light sour cream

Method

1. Whisk together the milk and egg in a large jug. Combine the flour, corn, shallot and salt in a large bowl. Add the milk mixture to the corn mixture and use a balloon whisk to whisk until a smooth batter forms.
2. Spray a large non-stick frying pan with olive oil spray to grease. Heat over medium heat. Place 6 tablespoonfuls of the corn mixture into the pan, allowing room for spreading. Cook for 1-2 minutes or until bubbles appear on the surface and the blinis are golden underneath. Turn and cook for a further 1 minute or until golden underneath. Transfer to a plate. Repeat, in 2 more batches, with the remaining corn mixture, spraying the pan with olive oil spray between batches, to make 18 blini.
3. Cut each trout slice into 3 portions. Divide the blini among serving plates. Top with the trout, rocket and sour cream. Season with pepper to serve.

<Goat's cheese fritters>

Ingredients

• 500g fresh ricotta
• 400g soft goat's cheese
• 1/4 cup (35g) plain flour
• 2 tsp thyme leaves, chopped
• 2 eggs, beaten
• 1 cup (100g) dry breadcrumbs
• Sunflower oil, to deep-fry
• Olive tapenade, to serve

Method

1. Place ricotta, goat’s cheese, flour and thyme in a bowl, season, then mash with a fork (or pulse in a processor). Add egg and mix until smooth. Form into 12 walnut-sized balls, then flatten slightly with your hand. Coat in breadcrumbs, then chill for 30 minutes to firm up.
2. Half-fill a deep-fryer or large saucepan with oil and heat to 190°C. (A cube of bread will turn golden in 30 seconds when oil is hot enough.) Fry cheese, in batches, for 2-3 minutes until golden. Serve warm with olive tapenade.

<Crab, chilli & mint witlof leaves> 

Ingredients

• 1 x 227g ctn Phillips Crab Meat Special, drained
• 1 large fresh red chilli, deseeded, finely chopped
• 2 tbs finely shredded fresh mint leaves
• 2 tsp finely grated lime rind
• 2 tbs fresh lime juice
• 2 witlof, leaves separated

Method

1. Combine the crab meat, chilli, mint, lime rind and lime juice in a medium bowl. Season with pepper.
2. Spoon the crab mixture among the witlof leaves. Serve with the Lychee & Mint Fizz (see related recipe).

Notes

• Prepare this recipe to the end of step 1 up to 3 hours ahead. Cover with plastic wrap and store in the fridge. Continue from step 2 just before serving.

<Grilled asparagus & haloumi>  

Ingredients (serves 8)

• 10 thin slices prosciutto
• 2 bunches asparagus, woody ends trimmed
• 1 tbs plain flour
• Freshly ground black pepper
• 1 x 250g pkt haloumi cheese, drained, cut into 2.5cm cubes
• 1 tbs olive oil
• 2 tbs fresh lemon juice
• 2 tbs coarsely chopped fresh chives

Method

1. Use a small sharp knife to cut the prosciutto lengthways into thin strips. Wrap a piece of prosciutto around each asparagus spear.
2. Place the flour on a small plate. Season with pepper. Press the haloumi in the flour mixture to evenly coat and shake off any excess.
3. Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the asparagus and cook, turning, for 2 minutes or until the prosciutto is brown and the asparagus is bright green and tender crisp. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining asparagus.
4. Add the remaining oil to the pan and heat over high heat. Add haloumi and cook, turning occasionally, for 2 minutes or until golden brown. Transfer to the serving platter. Drizzle with lemon juice and sprinkle with chives. Season with pepper and serve immediately.