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Finger Food for Friends

When your boss comes to visit, or you receive a call to say a bunch of friends will be round in an hour or so to pay you a vist – what do you do? Well the first thing you don’t do is panic.

Here are a few ideas for finger food that will help to get you out of a tight spot. You can always prepare some finger food, such as sausage rolls, and keep them in the freezer for just such an eventuality. Others can be made in a few minutes from your store cupboard items. I am sure you will be able to think up other ideas for quick finger food bites. It’s not a party you are catering for, just the boss or a bunch of friends – Finger food and a glass of wine is all that is required.

Leek and Broccoli Tartlets

INGREDIENTS

175g/6oz/1 ½ cups plain flour, sifted
115g/4oz/ ½ cup butter
25g/1oz finely grated pecorino cheese or young, mild Parmesan
2 small leeks, sliced
75g/3oz tiny broccoli florets
150ml/ ¼ pint/2/3 cup milk
2 eggs
30ml/ 2 tbsp double cream
few pinches ground mace
salt and black pepper
15g/ ½ oz flaked almonds, toasted, to garnish

1 Blend the flour, butter and cheese together in a food processor to give a fine crumb consistency. Add salt to taste. Stir in 60-90ml / 4-6 tbsp cold water and bring the pastry together in a ball. Chill for 15 minutes.

2 Preheat the 0vcn t0 190″C/375″F/ Gas 5. Roll out the pastry on a floured surface and use to line four 10cm/4in tartlet tins. Line the pastry cases with greaseproof paper and fill with baking beans. Bake the pastry cases blind for I5 minutes, then remove the paper and cook for a further 5 minutes to dry out the bases.

3 To make the filling, place the vegetables in a pan and cook them in the milk for 2-3 minutes. Strain the milk into a small bowl and whisk in the eggs, mace, seasoning and cream.

4 Arrange the vegetables in the pastry cases and pour over the egg mixture. Bake for 20 minutes, or until the filling is just firm. Sprinkle with almonds before serving.

Tip: Cook and freeze the tartlet cases, ready for easy weekend meals. They only need 15 minutes defrosting. Use other colourful, crunchy vegetables in season.

Golden Parmesan Chicken Nuggets

These chicken bites are the perfect finger food and are equally good served cold with the garlicky mayonnaise.

INGREDIENTS

4 chicken breast fillets, skinned
75g/3oz/1 ½ cups fresh white breadcrumbs
40g/1 ½ oz Parmesan cheese, finely grated
30ml/ 2 tbsp chopped fresh parsley
2 eggs, beaten
100ml/3 ½ fl oz/ ½ cup good-quality mayonnaise
100ml/3 ½ fl oz/ ½ cup fromage frais
1-2 garlic cloves, crushed
50g/2oz/4 tbsp butter, melted
salt and black pepper

1 Cut each chicken fillet into four or five large chunks. Mix together the breadcrumbs, Parmesan, parsley and seasoning in a shallow dish.

2 Dip the chicken pieces in the egg, then into the breadcrumb mixture. Place in a single layer 0n a baking sheet and chill for at least 30 minutes.

3 Meanwhile, to make the garlic mayonnaise, mix together the mayonnaise, fromage frais, garlic and pepper to taste. Spoon the mayonnaise into a small serving bowl. Chill until required.

4 Preheat the oven to 180°C/350°F/ Gas 4. Drizzle the melted butter over the chicken pieces and cook for about 20 minutes, until crisp and golden. Serve the chicken immediately with a crisp green salad and the garlic mayonnaise for dipping.

Raw Vegetables with Olive Oil Dip

Use a combination of any fresh vegetables for this colourful finger food from Rome, where the dip usually consists only of olive oil and salt.

INGREDIENTS

3 large carrots, peeled
2 fennel bulbs
6 celery sticks
1 pepper
12 radishes, trimmed
2 large tomatoes, or 12 cherry tomatoes
8 spring onions
12 small cauliflower florets

For the dip

125ml/4fl oz/ ½ cup extra virgin olive oil
45ml/3 tbsp fresh lemon juice (optional)
4 fresh basil leaves, torn into small pieces (optional)
salt and black pepper

1 Prepare the vegetables by slicing 1 the carrots, fennel, celery and pepper into small sticks.

2 Cut the large tomatoes into sections if using. Trim the roots and dark green leaves from the spring
onions. Arrange the vegetables on a large platter, leaving space in the centre for the dip.

3 Make the dip by pouring the olive oil into a small bowl. Add salt and pepper. Stir in the lemon juice and basil, if using. Place the bowl in the centre of the vegetable platter.

Celery Stuffed with Gorgonzola

These are very easy to make and perfect finger food for serving with drinks.

INGREDIENTS

12 crisp celery sticks, leaves left on 75g/302/ ½ cup Gorgonzola cheese
75g/302/ ½ cup cream cheese
fresh chives, to garnish

1 Wash and dry the celery sticks and trim the root ends.

2 In a small bowl, mash the cheeses together until smooth.

3 Fill the celery sticks with the cheese mixture, using a palette knife to smooth the filling. Chill before
serving. Garnish with snipped chives.

Tip: Use another soft and creamy blue cheese in place of the Gorgonzola, if you prefer — or choose a strong flavoured Cheddar and grate finely before adding to the cream cheese.

Sausage rolls

One of the all-time favourite finger food

1 tablespoon vegetable oil
1 medium brown onion (150g), chopped finely
3 slices white bread, crusts removed
350g sausage mince
350g beef mince
1 tablespoon tomato paste
1 teaspoon dried mixed herbs
2 tablespoons finely chopped fresh flat-leaf parsley
4 sheets ready-rolled puff pastry
1 egg, beaten lightly
2 tablespoons sesame seeds

1 Heat oil in small frying pan; cook onion until soft. Dip bread in small bowl of cold water; remove
immediately, discard water.

2 Combine onion and bread in large bowl with minces, paste, mixed herbs and parsley.

3 Preheat oven to hot. Lightly oil two oven trays.

4 Cut pastry sheets in half Iengthways. Place equal amounts of filling mixture Iengthways along the centre of each pastry piece; roll each pastry piece, from one wide edge, to enclose filling. Place four rolls, seam-side down, on each of the prepared trays; brush with egg. Sprinkle with sesame seeds; cut each roll into eight pieces. Bake, uncovered, in hot oven about 15 minutes or until browned.

5 Serve hot with tomato sauce.

Classic Buffalo Chicken Wings

16 small chicken wings (1.3kg)
vegetable oil, for deep-frying
1/3 cup (80mI) hot chilli sauce
80g butter, melted
½ cup (150g) mayonnaise
½ cup (120g) sour cream
1/4 cup (60mI) buttermilk
2 teaspoons lemon juice
¼ teaspoon hot paprika
1 small brown onion (80g), chopped coarsely
100g danish blue cheese, crumbled
4 trimmed sticks celery (300g), cut into sticks

1 Cut wings into three pieces at joints; discard tips. Heat oil in large saucepan; deep-fry chicken, in batches, until cooked through, drain. Combine chicken in large bowl with sauce and butter.

2 Blend mayonnaise, sour cream, milk, juice, paprika, onion and half of the cheese until smooth; stir in remaining cheese. Cover; refrigerate 2 hours.

3 Serve hot with blue cheese sauce and celery sticks.

Honey Soy Chicken Wings

16 small chicken wings (1.3kg)
1/3 cup (115g) honey
½ cup (125ml) salt—reduced soy sauce,
3 cloves garlic, crushed
1 tablespoon grated fresh ginger

1 Preheat oven to hot.

2 Out wings into three pieces at joints; discard tips. Combine chicken with remaining. ingredients in large bowl; toss to coat chicken all over.

3 Place chicken, in single layer, in large shallow baking dish; brush any remaining marinade over chicken. Bake, uncovered, in hot oven, turning occasionally, about 30 minutes or until chicken is browned and cooked through.

Spicy Wings with apricot mustard sauce

16 small chicken wings (1.3kg)
1/2 cup (75g) plain flour_
2 eggs, beaten lightly
1/4 cup (60mI) milk
2 ½ cups (250g) packaged breadcrumbs
1 tablespoon dried chilli flakes
vegetable oil, for deep-frying
1 cup (320g) apricot jam
2 tablespoons dijon mustard
2 teaspoons light soy sauce
1 clove garlic, crushed

1 Cut wings into three pieces at joints; discard tips. Coat chicken in flour, shake away excess; dip chicken into combined egg and milk, then into combined breadcrumbs and chilli.

2 Heat oil in large saucepan; deep fry chicken, in batches, until browned and cooked through, drain.

3 Blend or process remaining ingredients until smooth.

4 Serve hot with apricot mustard sauce.

Lime and Soy wings

16 small chicken wings (1.3 kg)
¾ cup (240g) lime marmalade, warmed
½ cup (125ml) light soy sauce
¼ cup (60mI) dry white wine
1 clove garlic, crushed
1/3 cup (80ml) barbecue sauce
1 tablespoon lime juice

1 Cut wings into three pieces at joints; discard tips.

2 Combine marmalade, sauce, wine and garlic in large bowl. Add chicken; toss to coat chicken all over. Cover; refrigerate 3 hours or overnight.

3 Cook drained chicken, in batches, on heated oiled grill plate (or grill or barbecue), brushing both sides occasionally with barbecue sauce, about 25 minutes or until chicken is cooked through.

4 Serve hot drizzled with lime juice.

Thai coconut prawns

Prawns can be skewered and dipping sauce made a day ahead. Cover; refrigerate until required. You need 24 bamboo skewers; soak them in cold water for at least an hour prior to use.

24 medium uncooked prawns (600g)
1/4 cup (35g) plain flour
2 eggs, beaten lightly
1 ½ cups (100g) shredded coconut
½ cup (125ml) sweet chilli sauce
2 tablespoons water
2 tablespoons coarsely chopped fresh coriander

1 Preheat oven to moderate. Lightly oil two oven trays.

2 Shell and devein prawns. Coat prawns in flour, shake away excess; dip into egg, then coat in coconut.

3 Thread one prawn on each skewer; place, in single layer, on prepared trays. Bake, uncovered, in moderate oven about 15 minutes or until prawns are cooked through.

4 Meanwhile, combine remaining ingredients in small bowl.

5 Serve hot with dipping sauce.

Finger Sandwiches

Creamy Egg and Lettuce (makes 48)

18 hard-boiled eggs, chopped finely
½ cup (150g) whole egg mayonnaise
2 tablespoons cream
¼ cup finely chopped fresh chives
48 slices wholemeal bread
1 small iceberg lettuce, trimmed, shredded finely
80g butter, softened

1 Combine egg, mayonnaise, cream and chives in large bowl. Divide half of the egg mixture among 18 slices of the bread; divide half of the lettuce among the egg-topped slices.

2 Butter 18 slices of the remaining bread both sides; place each slice on top of lettuce. Divide remaining egg mixture among sandwiches; top with remaining lettuce and remaining bread slices.

3 Remove crusts; cut sandwiches into thirds.

4 Serve at room temperature.

Pecan Chicken Salad (makes 40)

3 cups (480g) finely chopped cooked chicken.
4 green onions, chopped finely
1/2 cup (50g) pecans, chopped finely
3 trimmed sticks celery (225g), chopped finely
1/2 cup (150g) whole egg mayonnaise
1/3 cup (80g) sour cream
20 slices white bread
10 slices brown bread

1 Combine chicken, onion, nuts, celery, mayonnaise and sour cream in large bowl.

2 Spoon 2 tablespoons of the chicken mixture onto each of 10 slices of white bread; top each with a slice of brown bread. Top each with another 2 tablespoons of chicken mixture; top with remaining white bread.

3 Remove crusts; cut sandwiches into triangles.

Red Salmon and Green Onion (makes 40)

2 x 415g cans red salmon, drained
1/2 cup (150g) whole egg mayonnaise
12 green onions, chopped finely
20 slices white bread

1 Discard any skin or bones from salmon. Combine salmon with mayonnaise and onion in medium bowl.

2 Divide salmon mixture among 10 slices of the bread; top with remaining bread slices.

3 Remove crusts; cut sandwiches into quarters.

Ham and Gruyere (makes 48)

1/3 cup (95g) wholegrain mustard
32 slices brown bread
250g gruyere cheese, sliced thinly
360g thinly sliced leg ham
6 large dill pickles (300g), sliced thinly

1 Divide mustard among 16 slices of the bread. Divide cheese, ham and pickle among mustard-topped bread slices; top with remaining bread slices.

2 Remove crusts; cut sandwiches into thirds.

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