ebabee likes:party food recipes Archives

Entries Tagged as 'party food recipes'

Party food: Blackened corn risotto cups

December 8, 2015

I love serving finger foods at parties because they are so practical and easy for everyone to eat from the little people to the grown-ups. But they are labour intensive as you have to make at least 2-3 bites of everything per person. So I often mix up the menu with food that I can cook in large quantities in one pot and one of my favourite one pot party dishes is risotto. It’s easy to make and then you can serve mini portions in lots of ways – my favourite way is to dish the risotto in to mini espresso cups. Today I’m sharing a delicious corn risotto that I serve to big kids and little ones at parties.

The blackened corn in this risotto comes from my childhood. Some foods evoke such vivid childhood memories that they literally transport you back to that time and place. One of those foods for me is blackened corn. The only way we ever ate corn in India was to roast it on a gas hob flame, rub it with butter and spices and eat. The smoky, charred flavour is so delicious and goes so well in a risotto. I like to sprinkle a bit of pancetta on top but this is optional – you can easily keep the dish vegetarian by using veg stock and omitting the pancetta.

BLACKENED CORN RISOTTO IN A CUP
Makes: 15 mini servings

1 tbs olive oil
2 generous knobs of butter
350g Arborio rice
1 onion chopped finely
2 cloves garlic chopped finely
150ml white wine
1.3l chicken or veg stock
2 corn on the cobs
parmesan cheese
small pancetta cubes cooked till crisp (optional)
small handful roughly chopped parsley
salt & pepper to taste

I start with blackening my corn on the cob. Turn on the gas hob to a medium flame and hold the corn over the flame using tongs or similar. Keep turning the corn around so it blackens evenly and of course be careful! The corn will make a few popping sounds but that’s fine. Cut the corn kernels off the cob and keep aside.

Next make your risotto. You can use your favourite basic risotto recipe or follow the recipe here. Heat the olive oil and a knob of butter, once melted add your onions and garlic. Cook on a low heat till the onions soften but don’t colour. Add the arborio rice and stir well so that all the rice is coated in the butter. Pour in the wine and continue stirring till the wine evaporates.

Now add your hot stock (keep it hot on a low heat) one ladle at a time. Keep stirring until the stock is absorbed by the rice and then add the next ladleful. Once your rice is nearly done and you have around 2-3 ladlefuls of stock left to add, throw in your corn and stir well. Continue cooking with the remaining stock till the rice is al dente (soft and creamy with a slight bite).

Finally add another knob of butter and a generous amount of grated parmesan, taste and season accordingly – you may or may not need salt depending on how salty your stock is.

Now the fun bit – dish out in to little cupcake holders, espresso cups, small glasses or anything similar you have. The corn risotto not only tastes delicious but also looks great in little mini cups. Sprinkle the tops with the crispy pancetta (if using) and a handful of parsley. Dunk a teaspoon in each and serve.

P.S. Here are some more delicious party food recipes that you might like – mini apple pie stacks, mini eggs benedict and a hot favourite with kids is this mini fish and chips.

Ebabee eats party food: My mini eggs benedict

November 3, 2015

Eggs benedict is probably one of my favourite breakfasts ever. But strangely I hardly ever eat it for breakfast, instead it’s a dinner thing for me; especially on those lazy Sunday evenings when you don’t want to cook a full meal but still want something delicious. The last time I made these eggs it occurred to me that I could make mini eggs benedict which would be fun for parties. So I made these delicious little morsels when I had a few friends over and they were a hit.

To make these bite-sized mini eggs benedict you have to use quails eggs of course. I had no intention of poaching these tiny eggs so they’re fried instead – a lot easier and just as tasty. Also I have used a dash of sour cream instead of hollandaise sauce as hollandaise is tricky to make and even worse when you have people over. I’ve adapted quite a few bits to make it work as party food but the result is delicious and very do-able.

MINI EGGS BENEDICT
Makes: 12

12 quails eggs
1 loaf brioche
6 rashers of pancetta
sour cream
chives
salt & pepper

Start by slicing your brioche and cutting out small discs using a cookie cutter or similar – around 4-5cm discs that are 1 cm high. Next cook your pancetta rashers according to the instructions on the packet and drain on kitchen towel. Cut each rasher in half. I prefer pancetta to bacon for these mini eggs benedict because pancetta is thinner and crispier but you can use bacon if you prefer.

While the pancetta’s cooking, heat two large frying pans – one to toast the brioche and the other to fry your quails eggs. For the brioche, the pan should be very hot and once it is just put your discs in and turn over in about a 40-50 seconds at most – they toast really quickly. For the quails eggs, you need little olive oil and then just fry the eggs a few at a time so that they don’t break.

Now it’s time to assemble. Place half a pancetta rasher on each brioche disc. Top with a fried quails egg, season with salt and pepper, add a drizzle of sour cream and sprinkle with chopped chives.

In case your mini eggs benedict become cold while you’re preparing everything, just assemble (without adding sour cream and chives) and put them in the oven for a minute or two.

These mini eggs benedict not only taste great but they look so good too. And each little morsel is just the right size to give you a mouthful of delicious runny egg yolk with crispy pancetta and sweet, buttery brioche.

If you’d like a few more party food ideas, take a look at my mini fish and chips and these soy, honey and ginger skewers.

*I’ve linked up to honest mum’s tasty Tuesdays.

Ebabee eats party food: Honey soy & ginger chicken

October 26, 2015

As we are getting closer and closer to the party season, I wanted to share some of my favourite party food recipes. Party food should always look as good as it tastes but for me shouldn’t involve too much last minute prep – you want to be able to spend time with your guests too. Easy, tasty and pretty is my motto! Last week I shared my mini fish & chips recipe and this week it’s these delicious honey soy and ginger chicken skewers. Small enough to be picked up by little or large hands, these chicken skewers are great for any kind of gathering – kids birthday parties, adult festive parties or mixed family gatherings. I usually serve them for mixed parties as it’s something everybody loves. Always make more than you think you’ll need because believe me when I say that these chicken skewers are so more-ish that they disappear in minutes!

HONEY SOY AND GINGER CHICKEN SKEWERS
Makes: 20 skewers

20 mini chicken breast fillets (you can also use regular breasts sliced lengthways in to strips)
3 cloves garlic crushed
3 cm piece fresh ginger grated
3 tbs soya sauce
2 tbs honey
2 tsp soft brown sugar
2 tbs sesame seeds toasted
2 spring onions finely chopped (optional)

Put the garlic, ginger, soy sauce, honey and brown sugar in a large bowl and mix well. Add the mini chicken breast fillets and stir well so that all the chicken pieces are well coated in the marinade. Cover and refrigerate for at least 3 hours but preferably overnight.

Remove the chicken from the fridge about 30 minutes before you’re ready to cook. In the meantime toast the sesame seeds on a hot, dry frying pan till they turn light golden brown. Remove the chicken strips from the marinade and thread on to bamboo skewers – one strip per skewer. Put under a hot grill for around 7-9 minutes, turning halfway through. It’s really important not to overcook the chicken as it will get really hard so keep an eye on it at all times. You want it so that the chicken is just cooked through and the honey/sugar caramelises to a nice golden brown colour.

Arrange the skewers on a platter or I sometimes like to stand them up in a jam jar, scatter with the toasted sesame seeds and chopped spring onions (if using) and watch them disappear! I like to serve a bit of sweet chilli dipping sauce on the side but this isn’t essential.

Ebabee eats party food: Mini fish & chips

October 19, 2015

With the party season nearly here, over the coming weeks I’m going to share some of my favourite ‘go to’ easy party food recipes. Some of the recipes will be for kids while others will be more for adults but even the kids recipes will work just as well for adults and the other way around. Also all these recipes are great for any kind of party – festive parties, birthday parties, informal get togethers – anything at all.

To start my party food series, there is nothing yummier than mini fish and chips. This is something I’ve often served at Anya’s parties and every kids adores it. I always make extra as the adults can’t seem to resist picking either. I’m not a big fan of battered fish, preferring breadcrumbed fish, so that’s what I go for. Also, the advantage of breaded fish is that it can be fried in advance and gently heated in the oven just before serving so you’re not left slaving over a hot stove after your guests have arrived.

Party food needs to look as good as it tastes. Of course it’s fun to make cute food sometimes – like animal shapes – but there are lots of ways to make your food look really fun and I hope to share a few of those ideas too along with my party food recipes. The most important thing of all is that the food is fresh and wholesome and is something that people will genuinely enjoy eating, not just looking at.

MINI FISH & CHIPS
Serves: 10 kids (as part of a bigger menu)

400 gms firm white fish fillets (haddock or lemon sole are my preferred ones)
breadcrumbs
3 eggs
2 tbs plain flour
salt & pepper
oil for shallow frying
chips (oven chips or your own home made ones)

Cut your fish in to thin, long strips, like goujons but thinner – around 10cm/4in long pieces and 2cm/1in wide. This kind of size makes them really easy to pick up and eat with fingers. A great tip for cutting fish so that it doesn’t break is don’t cut it horizontally, but cut it lengthwise. Put your flour on a plate, beat the eggs and place in a very shallow bowl and place the breadcrumbs in another shallow bowl. Season the breadcrumbs with salt and pepper to your taste and then start breading – coat fish strips with flour, then dip in egg making sure they’re completely coated, next dip in breadcrumbs, again making sure the fish is well covered. Repeat till you’ve coated all the fish strips.

Pour oil in to a large frying pan (the oil should come up to about 1.5cms) and heat. When it’s quite hot place your breaded fish strips in the oil and shallow fry till golden brown. Drain on some kitchen towel and your mini breaded fish is ready. As mentioned, these can be made a few hours in advance and heated in the oven just before serving. Make some fries or chips to serve with the fish.

I serve the fish & chips with ketchup and mayo for the kids and tartar sauce and lemon for the adults. One of the ways I love serving this fish and chips is as pictured here – individual portions in mini paper party bags. This is an easy party food recipe for kids and adults that goes down a treat for any kind of gathering.

Feel like checking out another party food idea? Here is my yummy honey, soy & ginger chicken recipe.

*I’ve linked up to Honest mum’s tasty Tuesdays.

Entries Tagged as 'party food recipes'

Party food: Blackened corn risotto cups

December 8, 2015

Ebabee eats party food: My mini eggs benedict

November 3, 2015

Ebabee eats party food: Honey soy & ginger chicken

October 26, 2015

Ebabee eats party food: Mini fish & chips

October 19, 2015

About

Get ebabee posts on email

Have you seen these?

Categories

Archives

Your comments