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| FINGER FOOD Mini Spring Rolls 1 cup cooked finely chopped chicken 1 medium carrot grated 3/4 cup frozen thin sliced beans 1/4 cup finely chopped cauliflower 1 large potato grated 1 tablespoon light soy sauce 1 teaspoon crushed garlic 1 medium onion finely sliced 1 packet small spring roll wrappers 1 level tablespoon cornflour 2 teaspoons chicken stock powder 1/2 cup cold water 2 tablespoons olive oil 1/2 cup bean sprouts Fry onions & garlic till onion is clear. Add chicken, carrot, & beans and stir fry 1 minute. Lower heat to medium cover and cook 4 minutes. Add rest of vegetables, soy sauce, chicken stock powder & 1/4 cup of the cold water stir then cover & cook 3 minutes. Blend cornflour with remaining water. Place a spring roll wrapper on bench so it looks like a diamond. Place 1 heaped teaspoon of mixture on to the wrapper then fold up the bottom point, then fold in the side points, then roll till only 2 cm of the top point is visible. Brush this with the blended cornflour & water and fold over the top point. Finish remaining wrappers. Deep fry in hot oil till golden brown. These spring rolls may be frozen before cooking until needed. Don't defrost before frying. Mini Sausage Rolls 1 packet puff pastry 250gm fat free mince 2 tablespoons worsestershire sauce 2 tablespoons tomato sauce 1 cup mashed potato 1/2 cup dry bread crumbs 2 teaspoons beef stock powder 2 large eggs 1/2 cup each cooked peas & carrots Place all ingredients except the puff pastry in a food processor and blend till pureed. Place 1 sheet of pastry on bench and slice into 3 strips. Place mixture in a piping bag or syringe without an attachment & pipe down the centre of each strip. Brush one long side of each strip with water. Roll up from other long side and place seam side down on baking tray covered with a sheet of baking paper. Cut into 6 equal size pieces and make a small slash in top of each piece with the point of a sharp knife. Finish remaining sheets. Bake at 230C till golden brown. These may be frozen uncooked till needed. Guacamole In a food processor blend the flesh of 2 ripe avocadoes, 1 green chopped chillie, juice of 1 lemon, 1 peeled chopped tomato, 1 chopped shallot, 2 teaspoons crushed garlic, 1 teaspoon coriander, salt & pepper till smooth. Chill then serve with vegetable sticks and corn chips. Smoked Salmon & Cheese Rounds 8 slices high top bread 125gm butter 1 teaspoon crushed garlic 1/2 teaspoon french mustard 1 tablespoon chopped fresh parsley 2 teaspoons capers chopped 4 slices swiss cheese 4 slices smoked salmon Using a 5cm(2") circular pastry cutter cut out 4 circles from each slice of bread. Melt half the butter, then brush both sides of each circle with the melted butter and place on oven tray. Bake 180C 10 minutes. Remove and allow to cool on tray. Place remaining butter in a bowl with garlic, mustard, parsley and capers. Mix well and spread over one side of each toasted bread circle. Cut 4 x 2.5cm(1") circles from each slice of smoked salmon and swiss cheese and place a circle of salmon then a circle of cheese on buttered side of toast circle. Bake 180C for 10 minutes or until cheese is melted. Tuna Cheese Dip 250gm cream cheese room temp. 1 small tin tuna in water or brine lemon juice 2 tablespoons finely chopped shallots In a food processor place cream cheese and drained tuna. Add 1 tablespoon lemon juice and blend till smooth. Scrape into a bowl and mix through the shallots. Serve with vegetable sticks and rice crackers. Red Caviar Roll 250gm cream cheese 2 tablespoons finely chopped parsley 2 tablespoons chopped chives small tin drained red caviar 250gm pate' Beat cheese till smooth. Mix through the chives, parsley and 1/2 caviar. Wet hands and form into a log shape. Divide pate' in 1/2. On a piece of cling wrap longer than the cheese log, spread 1/2 the pate' to the same size as the cheese log. Place the log on top and cover with the remaining pate'. Top with remaining caviar. Wrap in the cling wrap and refrigerate till firm. Serve with crackers or melba toast squares. |
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