Delicious Party Food
ideas for you to try

Dip to accompany Pork Chipolatas

Blue Cheese Dip:

Cream together 100g Roquefort or Gorgonzola, 40 ml White Wine Vinegar and 50g Sour Cream. Stir in 100 ml Sunflower Oil and 40g chopped Chives. Season with Salt and Pepper and allow to cool for 20 minutes before serving.

Another idea

is to simply coat Pork Chipolatas in ready made Sweet Chilli Sauce and sprinkle with dry roasted Sesame Seeds. Spear with cocktail sticks and they will be gone in a flash.

Pastry Confit Duck Parcels

Preheat oven to 180ºC/350ºF/Gas 4. Shred the meat from 2 Confit Duck Legs into a bowl and add either 200 ml Hoisin or Plum Sauce to coat. Lay out separately 12 sheets of Filo Pastry (measuring 15 cm/6 inches square) and brush with melted Butter. Place another sheet on top, at an angle, so that it forms an 8-point star shape. Alternatively use single sheets of ready made Puff Pastry cut into 15 cm/6 inches squares. Place a heaped tbsp of the duck filling in the centre of each pastry star or square. Brush the exposed pastry with melted Butter. Draw the pastry up around the filling, pinching to form a bag shape. Place on a greased baking sheet, brush with more melted Butter and bake for 15-20 minutes, or until golden.

Dips to accompany Beef Meatballs

Pan Fry: Heat a little oil in a frying pan. Cook Beef Meatballs on a medium heat for 10-12 minutes. Turn occasionally. Serve speared on cocktail sticks with dips. Here are two dip ideas.

Mustard Dip:

Mix 1 tbsp Wholegrain Mustard into 125 ml good quality Mayonnaise and 125 ml Greek Yoghurt.

Smoked Paprika Dipping Sauce:

1 tsp Smoked Paprika, 1 clove of Garlic (crushed), 1 tbsp Lemon juice and a pinch of Salt into 250 ml good quality Mayonnaise.

Mini Steak Burgers

These neat little burgers will be a big hit as party food. Cook the Mini Steak Burgers for 3-3½ minutes per side and keep them warm in the oven at 70ºC for up to an hour. Serve in Mini Bread Buns with pre-sliced Tomato, Gherkin, and Onion. Secure with a cocktail stick and arrange on a platter. For Lamb Burgers cook for 3½-4 minutes. For Pork Burgers cook for 4-4½ minutes.

Marinated Chicken or Salmon Kebabs

Cut 400g Chicken Fillets or Salmon Fillets into bite-size pieces, place into a resealable plastic bag. Cut a Lemon in half and squeeze juice onto meat. Place lemon rind in bag as well. Drizzle with Olive Oil. Season with Salt and Pepper. Close bag and gently massage until things look evenly distributed. After an hour thread meat on soaked skewers and pan-fry or grill under a medium heat until cooked through, about 6-8 minutes. Cooking time depends on how thick you cut your chicken or salmon. Serve the kebabs with a yoghurt dip. Blend together 3 tbsp Greek Yoghurt, 1 tbsp Lemon juice and 1 tbsp chopped Parsley.

Queen Scallops on their shells with Garlic Butter

Blend 10g Parsley, 2 cloves of Garlic (crushed), 1 Shallot (chopped) and 60g soft Butter into a food processor until smooth. Season with Lemon juice, Salt and Pepper and set aside. Rinse 250g Queen Scallops under cold water and gently slide a knife under the scallop meat to remove the scallops from their shells. Pat dry both shells and scallops with kitchen paper. Drizzle a little Olive Oil into the shells. Place the scallops back into their shells and dot with garlic butter. Cook in a preheated oven at 230ºC/450ºF/Gas 8 for 3-4 minutes. Remove from oven, sprinkle with chopped Parsley, and serve immediately.

King Scallops with Hazelnut Butter

Blend 20g Hazelnuts, 10g Coriander, 5g Parsley, 20g Shallots (chopped) and 75g soft Butter into a food processor until well combined. Season with a little Lemon juice, Salt and Pepper. Pat dry each King Scallop with kitchen paper, if the scallops are particularly thick slice them in half. Top each scallop with 1 tbsp of the hazelnut butter and grill under a high heat for 3-5 minutes. Toothpick each scallop onto a thin slice of toasted baguette and serve immediately.

Smoked Salmon Tartare Canapés

Dice 200-250g sliced Smoked Salmon, a quick way to do this is to pile up slices of Smoked Salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips. Turn the stack 90 degrees and cut across the strips again so that end up with fine dice. Place into a bowl. Add the juice of half a Lemon, or more to taste, and season with freshly ground Black Pepper. Add 1 Shallot (finely chopped) and mix well. To serve, spread a layer of Sour Cream or Crème Fraiche (you will need approx: 150 ml) onto 20-24 ready-made Cocktail Blinis or Oatcakes. Place a spoonful of the salmon mixture on top of the sour cream and garnish each with thinly sliced Red Onion.

Sauces to accompany Mini Fish Cakes

Tomato Salsa:

Combine 400g Tomatoes (cored and cut into small cubes), 1 Red Onion (finely diced), 4 sprigs Basil (finely chopped), ½ clove of Garlic (crushed), 50 ml Olive Oil,10-20 ml White Balsamic Vinegar and 1 tsp Brown Sugar. Season to taste with Salt and Pepper. Set aside for 20 minutes to allow the flavours to mingle and develop. Serve with THE Mini Fish Cakes

Remoulade sauce:

Blend 25g Anchovies (rinsed), 10g Capers, 1 Shallot, 2 sprigs of Parsley and 1 sprig of Tarragon in a food processor to a fine consistency. Combine with 150g Mayonnaise and 180 ml Sour Cream and season to taste with Salt and Pepper.

The Perfect Prawn Cocktail Sauce

– shred a baby gem lettuce, pile on the prawns, pour over this easy dressing
Mix together 50g Gherkins, 50g Red Pepper, 50g Shallot (all finely diced), 40g Mayonnaise, 20g Sour Cream, 20g Tomato Ketchup and 1 tsp Sweet Paprika in a bowl and season to taste with Salt and Pepper, plus a squeeze of Lemon Juice.