Finger food and crowd pleasers

Pork belly with sticky Asian sauce

Absolutely amazing flavour and quite easy to create
Preparation and cooking:  1 hour 15 minutes
Ingredients

• 1kg piece pork belly
• 2 tbsp peanut oil
• Sea salt flakes
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 5cm piece ginger, peeled and finely grated
• 1 long red chilli, finely chopped
• 1 bunch coriander, washed
• 2 cups caster sugar
• 1 cup water
• 2 tbsp fish sauce
• 2 tbsp lime juice

Method

1. Preheat oven to 220°C (200 fan forced).  Place pork belly in a roasting pan.  Rub skin with 2 tsp of the oil and sprinkle with salt flakes.  Roast for 1 hour or until crackling is crisp and meat is cooked.  Transfer to a chopping board.  Cover with foil to keep warm.  Stand for 10 minutes before slicing.
2. Meanwhile, heat remaining oil in a frying pan over medium heat.  Add onion and cook for 3 minutes or until soft.  Add garlic, ginger, chilli and chopped coriander roots and cook for 2 minutes.  Add caster sugar and water.  Stir until sugar dissolves and comes to the boil.  Simmer for 10 minutes.  Add fish sauce and lime juice.  Reduce heat and simmer for 2 minutes or until thickened.
3. Slice pork into squares and arrange on a serving plate.  Top with sauce and sprinkle with coriander leaves.

Bacon and cheese cobb loaf

Not a dish for the health-conscious ... but very tasty!
Ingredients

• 1 cobb loaf
• 300ml sour cream
• 500gm grated tasty cheese
• 3 spring onions, chopped
• 3 rashers bacon, rind removed and chopped

Method

1. Preheat oven to 180°C (160 fan forced).  Line a tray with baking paper.
2. Carefully remove the top and hollow out the cobb loaf.  Retain the bread and chop into bite sized pieces.
3. Combine the sour cream, grated cheese, spring onions and bacon.  Fill the hollowed cobb loaf with the bacon and cheese mixture.
4. Place on baking tray and cook for about 45 minutes until golden and cheese is melted.
5. Serve with reserved bread pieces and a knife to cut up the shell (and lots of serviettes).

Cheese tourta

Simple, tasty, versatile. The recipe below is for bacon and leek tourta, however, the variations are endless.  Try using grated cheese, leek and potato or salmon and brie (see middle picture above).  Tourta is a delicious snack or can be served as a main with vegetables or a side salad.
Ingredients

• ½ cup white rice
• 1 tbsp oil
• 1 large leek, sliced and washed
• 2 bacon rashers, rind removed and chopped
• 2 garlic cloves, finely chopped
• 4 large eggs, beaten
• 100gm grated tasty cheese
• 1 tbsp chopped parsley
• 1 tsp dried marjoram or oregano
• Salt and pepper
• 3 tbsp grated parmesan cheese
• Cherry tomatoes, halved

Method

1. Preheat oven to 170°C (150 fan forced).
2. Boil rice in salted water for 13 minutes until just cooked.  Drain in cold water and set aside to cool slightly.
3. Heat oil then fry leeks, bacon and garlic over medium heat until soft.
4. Mix together the rice, leek and bacon mixture, beaten eggs, grated cheese and herbs. Season with salt and pepper.
5. Place the mixture into a greased 20 x 20cm baking dish. Sprinkle with parmesan cheese and top with cherry tomatoes.
6. Bake for about 40 minutes until golden brown.  Allow to rest for 10 minutes before serving.

Korean chicken wings

Here's a spicy little chicken dish guaranteed to get your party started!
Serves 4
Preparation + cooking:  1 hour
Ingredients

• ½​ cup cornflour or rice flour
• ½ tsp salt
• 1 tsp white pepper
• 1kg chicken wings
• Canola spray
• ¼ cup unsalted chopped peanuts
• 2 spring onions, finely chopped

Spicy BBQ sauce

• ⅓ cup salt reduced soy sauce
• ¼ cup rice wine vinegar
• ⅓ cup brown sugar
• 2 tbsp sriracha chilli sauce or sweet chilli sauce
• 1 tbsp grated fresh ginger
• 2 garlic cloves, finely chopped
• 2 tsp sesame oil

Method

1. Preheat oven to 200°C (180 fan forced).  Line a baking dish with baking paper.
2. Combine cornflour (or rice flour), salt and pepper in a large plastic bag.  Add chicken, seal bag and shake to coat thoroughly.  Remove chicken from bag, shaking off any excess flour.  Arrange chicken in a single layer on the prepared baking dish.  Spray well with oil.  Bake for about 40 minutes, turning halfway through cooking, until chicken is golden and crispy.
3. Meanwhile, to make the Spicy BBQ sauce, combine all ingredients with ¼ cup water in a small saucepan over medium heat.  Simmer gently for about 5 minutes, or until thickened.  Once chicken is golden, baste with sauce and cook for a further 10 minutes.
4. Pile chicken onto a large serving plate, drizzle with remaining sauce and scatter with peanuts and spring onions.

Recipe credit
Woolworths Fresh Magazine June 2015

Thai chicken cakes

Simple, spicy and tasty!
Makes 24
Ingredients

• 500gm chicken mince
• 1 egg
• ½​ cup breadcrumbs
• 1 tbsp fish sauce
• 1 tbsp red curry paste, more for extra heat
• 2 tbsp finely chopped coriander
• 1 tsp grated or minced ginger
•  1 small red chilli, finely chopped
•  4 spring onions, finely chopped
• ¼ cup vegetable oil
• Lime wedges, to serve
• Sweet chilli sauce, to serve

Method

1. Combine chicken mince, egg, breadcrumbs, fish sauce, curry paste, coriander, ginger, chilli and spring onions in a large bowl and use your hands to combine well.
2. Roll tablespoons of mince mixture into balls, pressing lightly to shape into patties.  Place on an oven tray lined with baking paper then refrigerate for 15 minutes.
3. Heat oil in a frypan over medium-high heat.  Cook for about 3 to 4 minutes on each side or until cooked through.
4. Serve with lime wedges and sweet chilli sauce.

Note
These can be made ahead and reheated in the oven at 180°C (160 fan-forced) for 20 minutes

Mexican pizza dip

WARNING:  This dip is highly addictive!!!
Ingredients

• 2 large avocados, mashed
• Lemon juice to taste
• Cracked pepper to taste
• 1 cup sour cream
• ½​ cup mayonnaise
• 1 packet taco seasoning
• 1 can refried beans
• Purple onion, finely chopped
• Tomato, finely chopped
• Grated cheese
• Fresh herbs, finely chopped (chives or coriander are great)
• Corn chips, to serve

​Method

1. ​Mash avocados together with lemon juice and cracked pepper.
2. In a separate bowl combine the sour cream, mayonnaise and taco seasoning.
3. Spread refried beans into a pie dish or deep plate.  Top with avocado then spread with taco seasoning mix.  Sprinkle with chopped onion and tomatoes.  Top with grated cheese and sprinkle with herbs.
4. Serve with corn chips and enjoy.​

Hint
If you are in a rush, substitute the fresh avocados for shop bought guacamole or avocado dip

Galloping horses

​Juicy pineapple with tender pork and chilli make for delicious sweet and sour bites
Makes 16
Preparation + cooking:  30 minutes
​Ingredients

• 2 tbsp peanut oil
• 200gm pork mince
• 3 coriander roots, washed and finely chopped
• 2 garlic cloves, finely chopped
• 60gm palm sugar
• ¼ cup fish sauce
• White pepper
• ½ pineapple, sliced finely into small triangles
• Red chilli, finely sliced
• ​Coriander leaves, to serve

​​Method

1. ​Heat the oil in a wok over high heat.  Add the pork mince and stir fry for 5 minutes or until browned.  Use a slotted spoon to transfer to a plate.
2. Reduce heat to medium. Stir fry the coriander roots and garlic for 1 minute or until aromatic.  Add the palm sugar.  Cook, stirring occasionally, until the sugar melts, then stir in the fish sauce.  Add the pork then simmer for 5 minutes or until caramelised.  Season with white pepper.
3. ​Arrange the pineapple triangles on a serving platter.  Top with pork and garnish with chilli and coriander.

​Notes
The fish sauce tends to make these little goodies quite salty, so please don't add salt!!
Recipe credit
Taste Magazine October 2014

Blooming onion

A delicious, entertaining idea.  Simply peel off the petals and dip them in the spicy sauce
Ingredients
Dipping sauce

• ½​ cup mayonnaise
• 1 tbsp tomato sauce
• ½​ tsp paprika
• ½​ tsp horeseradish cream
• ¼ tsp cayenne pepper
• Salt

Blooming onion

• 1 cup plain flour
• ½​ tsp paprika
• ¼ tsp cayenne pepper
• 2 eggs
• ½​ cup milk
• 2 large onions
• ​1 litre vegetable oil, for deep frying

​Method

1. Prepare the dipping sauce by combining mayonnaise, tomato sauce, paprika, horseradish and cayenne pepper in a small bowl.  Season with salt and set aside.
2. Combine the plain flour, paprika and cayenne pepper in a bowl.  Season with salt.
3. Beat eggs and milk in a bowl.  Peel onions and place, base side down on a board.  Make 16 cuts down each onion to create petals, being careful to keep the base in tact.  Turn onions over and carefully fan out.  Holding onions by the base, dip in flour mixture, coating petals thoroughly.  Shake off excess flour.  Dip onions in egg mixture and again in the flour mixture, ensuring that each petal is thoroughly coated.
4. Heat oil in a wok or deep fryer to 175°C.  Immerse onions, one at a time, cut side down in the oil.  Fry for about 2 to 3 minutes.  Turn over and cook for a further 1 to 2 minutes or until golden.  Drain on paper towel.  Serve immediately with the spicy dipping sauce.​

Recipe credit
Taste Magazine May 2014​

Devilled eggs

A retro favourite!
Ingredients

• 8 hard boiled eggs
• 4 tbsp mayonnaise (or mix of cream and mayonnaise)
• Salt and pepper
• Garnish, as desired

Method

1. Peel eggs, cut in half lengthways.  Scoop egg yolks into a small bowl and beat until smooth.  Stir in mayonnaise, cream or both.  Season with salt and pepper.  Pipe mixture into eggs.
2. Garnish and serve as desired.

Variations

• Curry:  add 1 tbsp curry powder
• Chilli:  add 25gm cream cheese, 1 tsp lemon juice, ¼ tsp chilli powder, ¼ tsp ground cumin, pinch turmeric and chopped parsley or coriander
• Anchovy:  add 2 tsp finely chopped anchovies, 1 tsp lemon juice and black pepper, to taste
• Olive:  add 50gm chopped pitted olives
• Chutney:  add 2 tbsp of your favourite chutney
• Also try blue cheese, ginger, fresh herbs, mustard ... the variations are endless

Pan fried haloumi

Simple and smashing.  Cooking does not get any easier or quicker than this!  Perfect to enjoy with a beer
Ingredients

• 1 block haloumi (cut into 1 cm slices)
• 2 - 3 tbsp olive oil
• 2 tbsp lemon juice
• Lemon wedges, to serve
• Chopped fresh mint

Method

1. Heat oil in frying pan over medium-high heat.
2. Fry both sides of the haloumi in the oil until golden and crisp.  Drain on absorbent paper.
3. Arrange haloumi slices on a platter.  Drizzle with lemon juice and sprinkle with chopped mint.
4. Serve with lemon wedges.

Notes

• Remember that haloumi is very salty so please don't serve with salty sauces such as soy!
• Gorgeous served with sweet chilli sauce or chilli cucumber salsa

Haloumi and chorizo share platter

This impressive share platter is simple to prepare and very tasty
Serves 6 to 8
Ready in 1 hour
​Ingredients

• 6 - 8 baby potatoes, washed
• 2 tbsp oil
• Salt and pepper
• 1 block haloumi
• 2 chorizo sausages
• 2 tbsp honey
• Olives, lemon wedges and tomato chutney to serve

​​Method

1. Preheat oven to 220°C (200 fan forced). Chop potatoes into bite sized pieces then place in a small roasting pan.  Add 1 tbsp oil then season with salt and pepper.  Toss to coat then roast for about 40 minutes or until tender.
2. Meanwhile, cut the haloumi and chorizo into 1cm slices.  Heat remaining oil in a frying pan over medium heat.  Cook chorizo for 2 to 3 minutes on each side until golden.  Drizzle with honey, remove from pan and drain on paper towel.
3. Drain excess oil from pan and use the same pan to fry the haloumi, turning once until golden. Drain on paper towel.
4. Arrange the potatoes, haloumi and chorizo on a large serving platter.  Serve with olives, lemon wedges and tomato chutney.

Recipe credit
Super Food Ideas Magazine January 2012

Fried bocconcini

These are tasty little morsels which your friends and family will just love
Ingredients

• 400gm baby bocconcini, drained
• 1 cup packaged breadcrumbs
• ¾ cup finely grated parmesan cheese
• 2 tbsp finely chopped basil
• ​Salt and pepper
• 1 cup plain flour
• 3 eggs, lightly beaten
• Vegetable oil for deep frying
• Sauce or garlic aioli, to serve

​​Method

1. Dry bocconcini on paper towel.
2. Combine breadcrumbs, parmesan and basil. Season with salt and pepper and mix well.
3. Toss bocconcini in flour and shake off excess.  Dip in egg then press into breadcrumb mixture.  Repeat the egg and breadcrumbing process.  Refrigerate for 30 minutes.
4. Deep fry bocconcini in hot oil, in batches, until golden.  Drain on paper towel and serve immediately with your favourite sauce, or aioli.

Note
Cooking in batches ensures the temperature of the oil stays high.  The bocconcini will have a more even, golden crispness when cooked in batches, rather than crowding the pan

Baked mushrooms with pancetta and bocconcini

A quick and easy dish to make and a real crowd pleaser.  If you're hungry, double up and serve with chips, salad or vegetables as a main meal
Ingredients

• 4 jumbo Swiss brown or field mushrooms
• 200gm finely diced pancetta
• 200gm bocconcini, finely sliced
• 2 tbsp olive oil
• 1 cup breadcrumbs
• Lettuce, rocket or spinach to serve

Method

1. Preheat oven or BBQ to 180°C (160 fan forced).  Place mushrooms on a lined baking tray.
2. Top with pancetta and bocconcini. Drizzle with olive oil and sprinkle with breadcrumbs.  Bake until golden
   
3. Cut into quarters (depending on the size).  Arrange on a bed of lettuce or spinach.  Enjoy.

Notes

• The quantities are approximate, please adjust to suit your own requirements

• Try using bacon and grated cheese for a less expensive option

Sea salt caramel pork crackling

This is a little unusual, however, it is very, very nice
​Serves 8 to 10
Ingredients

• 1 tsp chilli flakes
• 1 tsp fennel seeds
• 2 tbsp sea salt
• 750gm pork rind, scored
• Olive oil
• 100gm caster sugar

​Method

1. With a mortar and pestle, grind the chilli flakes, fennel seeds and sea salt into a fine powder.
2. Slice the rind into large strips and massage with the chilli mix, rubbing in a little olive oil as you go.  Leave to marinate for an hour.
3. Preheat oven to 220°C (200 fan forced).  Place rind on a baking tray and roast for 20 minutes (keeping watch so it doesn't burn).  The crackling should be golden, crisp and bubbled.  When the crackling is ready, remove from oven and break into bite sized pieces and spread on a tray lined with greaseproof paper.
4. Place sugar in a heavy based saucepan with 50ml water and gently bring to boil.  Boil for 8 to 10 minutes until golden and caramelised.  Drizzle over the crackling and leave to set.  Serve and enjoy.

Notes

• If you have time, dry out the pork rind for 24 hours by leaving it uncovered on a tray in the fridge
• Allow at least two hours for preparation, marinating and cooking
• Be careful not to overcook the caramel (my first attempt turned into toffee)
• Use your air fryer instead of the oven

Mini meat pies with mashed potato and minted mushy peas

​This is a great little crowd pleaser and a twist on an Aussie favourite
I baked these in a greased mini muffin pan using puff pastry cut into squares instead of filo pastry
​Thanks to Taste.com for the recipe Meat pies with potato and minted mushy peas

Thai prawns with coriander mayonnaise

Serves 6
Preparation + cooking time:  30 minutes plus 2 hours marinating time
Ingredients

• 2 garlic cloves, peeled
• 1 tsp grated ginger
• 1 - 2 red chillies
• 1 tbsp chopped lemongrass
• 1 tsp lime juice
• 1 tsp sugar
• ¼ cup peanut oil
• 1kg green prawns, peeled and deveined, leaving tails intact

Coriander mayonnaise

• Juice of 1 lime
• ¼ cup chopped coriander
• 1 cup whole egg mayonnaise

​Method

1. Prepare marinade by placing garlic, ginger, chilli, lemongrass, lime juice, sugar and peanut oil in a food processor.  Process until finely chopped.
2. Add prawns to bowl with prepared marinade. Cover and refrigerate for at least 2 hours, more if you have time.
3. Meanwhile, prepare coriander mayonnaise by combining lime juice, coriander and mayonnaise.  Refrigerate until ready to serve.
4. Fry or BBQ prawns over medium-high heat for about 5 minutes, turning until cooked through.
5. Serve on a platter with coriander mayonnaise.

Recipe credit
Woolworths Fresh Magazine

Asian style BBQ prawn skewers

These prawns are absolutely delicious.  Please remember:

• you need time in advance to marinate the prawns (minimum of 2 hours, however, overnight is great)
• soak wooden skewers in cold water for at least an hour so they don't burn during cooking

​Ingredients

• 1 packet wooden skewers
• 1kg green prawns, peeled and deveined but leaving tails intact
• 3 tbsp sweet chilli sauce
• Juice of 2 limes, plus extra to serve
• 1 tbsp fish sauce
• ½ bunch coriander, roughly chopped, plus extra for serving
• 1 long red chilli, finely chopped (remove seeds for less heat)
• 2cm piece ginger, peeled and finely grated
• 1 clove garlic, finely chopped or 1 tsp minced garlic
• 1 tsp sugar

Method

1. Soak wooden skewers in cold water for about an hour before cooking so they don't burn.
2. Combine all ingredients in a large bowl and stir to coat the prawns evenly.  Cover with cling wrap and refrigerate for at least 2 hours to marinate.
3. Skewer 3 or 4 prawns, depending on size, onto wooden skewers.  Reserve marinade for basting.
4. Preheat BBQ or frying pan to hot.  Cook the skewers for 3 to 4 minutes, turning every 30 seconds and basting with the reserved marinade, until golden and cooked through.
5.  Arrange on a serving plate, drizzle with lime juice and sprinkle with coriander.

Recipe credit
Jamie Oliver

Curry pumpkin tarts with rocket dip

Something a little bit different and very tasty
Makes 12
Preparation + cooking:  45 minutes
Ingredients

• 200gm pumpkin, peeled and chopped
• Canola spray
• Salt and pepper
• 3 sheets ready made shortcrust pastry, thawed
• 150gm Danish or Persian feta
• 3 eggs, at room temperature
• 300ml cream
• 1 tsp mild curry powder
• ½ cup chunky rocket dip, shop bought

Method

1. Preheat oven to 200°C (180 fan forced).  Place pumpkin on a baking tray and spray with canola oil.  Season with salt and pepper and bake until tender.
2. Meanwhile, using a 10cm round pastry cutter, cut 12 rounds from pastry sheets.  Grease a 12 hole (⅓ cup) muffin tray and line with pastry rounds.  Blind bake for 10 to 12 minutes or until just golden.
3. Combine pumpkin, feta, eggs, cream and curry powder in a food processor.  Blend until smooth then season with salt and pepper.
4. Pour pumpkin mixture into prepared pastry cases.  Bake for 20 to 25 minutes until golden and set.  Stand in tray for 2 minutes then carefully transfer tarts to a wire rack to cool slightly before serving.
5. Arrange tarts on a serving platter and top with a teaspoon of rocket dip.

Notes

• To freeze, cool tarts completely then arrange in single layers in airtight containers.  Do not top with dip.  Freeze for up to 3 months.
• Thaw in fridge overnight.  To reheat, place thawed tarts on a baking tray in preheated oven 180°C (160 fan forced) for 10 minutes or until heated through.  Don't forget to serve with chunky rocket dip.

Brie and potato frittata bites

Ingredients

• 3 large potatoes, peeled and halved
• 1 tbsp olive oil
• 1 red onion, finely sliced
• 8 eggs
• ½​ cup sour cream
• 2 tbsp chives, finely chopped
• Salt and pepper
• 150gm brie, finely sliced

Method

1. Preheat oven to 180°C (160 fan forced). Grease and line a 20 x 30cm deep dish.
2. Boil potatoes in salted water for 10 to 15 minutes until just tender. Set aside to cool for 5 minutes then slice thinly.
3. Meanwhile, heat the oil and fry the onion until soft.
4. Whisk together the eggs, sour cream and chives. Season with salt and pepper.
5. Arrange half of the potatoes in a single layer over the base of the lined pan. Top with half of the onion and half of the brie slices. Repeat layering of potatoes, onion and brie. Pour the egg mixture over the potatoes.
6. Bake for 30 minutes or until just set and golden. Set aside for 10 minutes to cool.
7. Slice into squares and arrange on a serving platter.  Serve and enjoy.

Thai spring rolls

This is a delicious, versatile crowd pleaser.  I opted for Thai style filling, however, let your imagination run wild and see what you can create!
If you are looking for a healthier option, try steaming them
Makes 24
Ingredients

• 2 tbsp peanut oil
• 250gm chicken or pork mince (or combination of both)
• 1 tbsp grated ginger
• 1 garlic clove, finely chopped
• 1 bunch coriander, finely chopped
• 1 long red chilli, finely chopped
• ¼ cup fish sauce
• 1 tbsp lime juice
• ½​ cup coconut cream
• 1 tsp sugar 
• 200gm finely chopped cabbage (or a combo with carrot or bean sprouts)
• 24 spring roll skins
• 1 tbsp flour and 1 tbsp water, mixed to a paste
• Dipping sauce, to serve

​​Method

1. Heat peanut oil and fry mince until browned then stir in ginger and garlic. Cook, stirring for 1 to 2 minutes. Stir in coriander, chilli, fish sauce and lime juice.  Add coconut cream and sugar, stir and reduce to desired consistency.  Mixture should be coated in sauce, but not wet or soggy. Adjust flavours to suit your taste.  Stir through cabbage (or your choice of vegetables) then set aside to cool.
2. When the mixture has cooled, separate spring roll skins. Place equal amounts of filling on each. Fold ends in then roll into a neat cylinder. Seal the ends with a little flour/water mix.  Refrigerate for 1 hour then fry in batches until golden.
3. Serve immediately with your favourite dipping sauce.

Note
If you are short on time, substitute the ginger, garlic, coriander and chilli for shop bought pastes

Parmesan crumbed eggplant with deep fried bok choy

Ingredients

• 2 cups breadcrumbs
• ¾ cup grated parmesan cheese
• ⅓ cup fresh parsley, finely chopped
• Salt and pepper
• 1 cup plain flour
• 4 eggs
• 2 garlic cloves, finely chopped
• 2 or 3 large eggplants
• 1 bunch bok choy

Method

1. Combine breadcrumbs, parmesan and parsley in a bowl.  Season with salt and pepper.  Place plain flour in a separate bowl.  In a third bowl, whisk together the eggs and garlic.
2. Slice eggplants into wedges then toss in flour.  Dip in egg mixture, then coat in breadcrumb mixture.
3. Deep fry in batches until golden. Drain on paper towel.
4. Serve with deep fried bok choy leaves. To do this separate leaves, toss in a bag with plain flour then deep fry.

Serving suggestion
Tastes great served with a nice, creamy sauce such as aioli

Honey soy chicken wings

Easy and awesome
Makes 12
Preparation + cooking:  35 minutes
Ingredients

• ¼ cup honey
• ¼ cup soy sauce
• 2 tbsp tomato sauce
• 12 chicken wings
• Finely sliced spring onions, to serve

Method

1. Preheat oven to 200°C (180 fan forced). Line a roasting pan with baking paper.
2. Combine honey, soy sauce and tomato sauce in a small bowl.
3. Cut the wing tips from the chicken. Cut the wings in half at the 'elbow' joint.
4. Add wings to sauce and stir to coat. Spread wings in roasting pan in a single layer. Cook for about 30 minutes, turning occasionally, until golden and cooked through. Garnish with finely sliced spring onions.​

Tip
Save the wing tips for making chicken stock or soup

Crumbed mushrooms

Crispy, moist and tasty little mushroom morsels
Ingredients

• 2 eggs
• 1 cup plain flour
• Salt and pepper
• 1 - 2 cups panko breadcrumbs
• 1 tbsp dried parsley
• 1 punnet small mushrooms, cut in half
• Oil for deep frying
• Garlic aioli, to serve

Method

1. Beat eggs lightly in a small bowl.
2. Place plain flour in a separate bowl and season with salt and pepper.  Place breadcrumbs in a third bowl together with the dried parsley.
3. Toss mushrooms in flour.  Coat mushrooms in egg mixture and then toss in breadcrumbs.
4. Deep fry in batches until golden brown. Drain on paper towel then sprinkle with salt.  Serve with garlic aioli.

Note
Cooking in batches ensures the temperature of the oil stays high.  The mushrooms will have a more even, golden crispness when cooked in batches, rather than crowding the pan

Baked camembert surprise

So simple and something a little different for winter entertaining perhaps
​Ingredients

• 1 small Camembert or Brie
• 1 sheet ready made puff pastry, thawed
• Filling such as caramelised onion, sun dried tomatoes, fruit chutney, quince paste or cranberry sauce
• 1 egg beaten with 1 tsp water

Method

1. Preheat oven to 200°C (180 fan forced).
2. Place cheese in the centre of puff pastry sheet and top with filling.  Wrap pastry around cheese, trim edges to neaten. Brush edges with water to seal. Brush with beaten egg mixture.
3. Place on a lined baking tray and bake until golden. Serve immediately.

Serving suggestion
Delicious served with a baguette or breadstick

Chinese fried prawn balls

These delectable, succulent little morsels are perfect to serve with a round of drinks
Serves 10
Preparation + cooking:  45 minutes
Ingredients

• 1.25kg green prawns, peeled, deveined and finely chopped
• 225gm can water chestnuts, drained and finely chopped
• 3 tsp grated ginger
• 3 egg whites
• 2 tsp salt
• 1 tbsp cornflour, plus extra for rolling
• 3 tsp Chinese rice wine (shao hsing) or dry sherry
• Oil for deep frying

Dipping sauce

• 1 tbsp light soy sauce
• 1 tbsp Chinese rice wine (shao hsing) or dry sherry
• ½​ tsp salt
• 1 spring onion, finely sliced, reserving a few for garnish

Method

1. Mix prawns, chestnuts, ginger, egg whites, salt, cornflour and rice wine in a bowl. Beat for 5 minutes or until mixture starts to thicken. Add more cornflour if mixture is too thin.
2. Place extra cornflour on a plate. Roll teaspoons of mixture into balls with wet hands.  Roll in extra cornflour and set aside. 
3. Heat oil in a large wok or deep fryer and fry prawn balls in batches for about 3 minutes until golden and crisp.  Remove prawn balls from pan with a slotted spoon and drain on paper towel.
4. Make dipping sauce by combining soy sauce, rice wine, salt and most of the spring onions.
5. Arrange prawn balls on a platter and scatter with the reserved spring onions.  Serve with dipping sauce.

Note
Cooking in batches ensures the temperature of the oil stays high.  The prawn balls will have a more even, golden crispness when cooked in batches, rather than crowding the pan
Recipe credit
Thank you to the gorgeous Margaret Fulton, may she rest in peace
Thanks also to Woolworths Fresh Magazine

Pork meatballs with plum sauce

Very tasty indeed
Makes 16
Preparation + cooking time:  30 minutes
Ingredients

• 500gm pork mince
• 2 spring onions, finely chopped
• 30gm salami, finely chopped
• 1 tbsp dried Italian herbs
• ​Salt and pepper, to taste
• 100gm soft cheese, ideally Swiss or Havarti, cut into 1cm cubes
• 1 egg, beaten
• ¼ cup water
• 200gm Cornflake crumbs
• Cooking spray
• Plum sauce, to serve

Method

1. Preheat oven to 200°C (180 fan forced).  Combine mince, spring onions, salami, herbs, salt and pepper and mix well.
2. Roll into walnut sized balls. Push a cube of cheese into the centre of each ball and press to seal.
3. Whisk the egg and water together. Dip each meatball in egg mix then coat thoroughly in cornflake crumbs. Place meatballs on a lined baking tray and coat with cooking spray.
4. Bake for 10 to 15 minutes or until golden.  Arrange on a serving platter and serve hot with plum sauce.

Serving suggestion
These pork meatballs are equally delightful served with apple sauce or sweet chilli sauce

Pork and crispy noodle balls

Crunchy and delicious given an Asian twist with the rich flavour of oyster sauce. Try stopping at just one!
Makes 24
Preparation + cooking:  25 minutes
Ingredients

• 500gm pork mince
• 3 spring onions, sliced
• 1 tbsp oyster sauce
• ¼ tsp sesame oil
• 1 egg
• Salt and pepper
• 2 x 100gm packets Chang's fried noodles
• Vegetable oil to deep fry
• Lettuce, to serve
• Sweet chilli sauce, to serve

Method

1. Place pork mince, spring onions, oyster sauce, sesame oil and egg in a food processor.  Process until well combined. Season with salt and pepper.
2. Place noodles in a bowl and lightly crush. Roll tablespoons of pork mixture into balls then roll in crushed noodles.
3. Heat oil in a frying pan or deep fryer.  Cook balls in batches for 4 to 5 minutes until cooked through.  Drain on paper towel.
4. Arrange lettuce on a serving platter, top with the pork balls and serve with a bowl of sweet chill sauce.

Note
Cooking in batches ensures the temperature of the oil stays high.  The balls will have a more even, golden crispness when cooked in batches, rather than crowding the pan
Variation
​Prawn, pork and crispy noodle balls
At step 1, reduce the amount of pork mince to 400gm and add 300gm green prawns (peeled and deveined) to the food processor

Baked brie with brandy nut topping

Simple, impressive, rich and indulgent
Ingredients

• 200gm creamy Brie
• ¼ cup brown sugar
• ¼ cup chopped nuts (cashews, hazelnuts, pecans etc)
• 1 tbsp brandy
• Crackers, French stick or apple slices, to serve

​​Method

1. Preheat oven to 180°C (160 fan forced).  Score the top of the cheese and place in an ovenproof dish.  Bake for about 5 minutes until cheese is softened.
2. Meanwhile, combine the brown sugar, nuts and brandy.
3. Remove cheese from oven and pile the sugar nut mixture on top.  Bake for a further 2 to 3 minutes until sugar mixture is melted.
4. Serve warm with crackers, bread or apple slices.

Variations

• Top with fresh dates, figs, sultanas, macadamias, mixed nuts or pistachios
• Substitute the brandy for Scotch, it is just as divine
• For a non-alcoholic alternative, use grape or apple juice
• For a gluten free alternative, use apple slices, rice crackers or toasted gluten free bread
• For a nut free alternative, use soy nuts or dried cranberries

Poached Asian chicken balls

Photo coming soon

Delicious and so easy
Makes 20
Preparation + cooking:  20 minutes
Ingredients

• 6 cups chicken stock
• 500gm chicken mince
• 1 tbsp grated fresh ginger
• 1 tsp minced lemongrass
• 1 tsp minced garlic
• 3 spring onions, finely sliced
• 1 tbsp finely chopped mint
• 1 tbsp finely chopped coriander
• 1 tbsp lime juice
• 1 tbsp fish sauce
• Salt and pepper

Sweet chilli and lime sauce

• ⅓ cup sweet chilli sauce
• 1 tbsp lime juice
• 1 tbsp coriander, chopped

Method

1. Bring chicken stock to boil in a large saucepan or frypan then reduce to simmer.
2. Meanwhile, combine chicken mince, ginger, lemongrass, garlic, spring onions, mint, coriander, lime juice and fish sauce in a bowl. Season lightly with salt and pepper. Roll tablespoons of mixture into balls.
3. Drop balls into simmering stock and cook for about 5 to 6 minutes until cooked through.
4. Meanwhile, prepare the sweet chilli and lime sauce by combining the sweet chilli sauce, lime juice and chopped coriander in a small serving bowl.
5. Transfer chicken balls to a platter and serve with the bowl of sauce.

Asian crab cakes with cucumber and mango chutney

Photo coming soon

Makes 16
Preparation + cooking:  35 minutes plus refrigeration time
Ingredients

• ⅓ cup mayonnaise
• 1 egg
• 1 - 2 tbsp fish sauce, depending on how salty you like it
• ¼ cup spring onions, very finely chopped
• 1 tbsp fresh ginger, peeled and finely grated
• 1 tbsp finely chopped coriander
• 1 long red chilli, very finely chopped
• 2 tsp lime zest, very finely chopped
• 1 tsp sesame oil
• 500gm crab meat, fresh or canned
• 1½ cups panko breadcrumbs
• ½ cup canola oil
• 60gm unsalted butter
• ½ small continental cucumber, very finely sliced
• Fresh coriander, to garnish

Mango chutney

• 1 cup sugar
• 1 mango, diced
• ¼ cup rice wine vinegar
• 2 tbsp lime juice

Method

1. To prepare crab cakes, whisk together the mayonnaise, egg, fish sauce, spring onions, ginger, coriander, chilli, lime zest and sesame oil.  Add the crab meat and stir to combine. Fold in breadcrumbs. Cover and refrigerate for at least 1 hour to allow breadcrumbs to soften and crab mixture to become more cohesive.
2. Form ¼ cups of mixture into 16 x 2cm thick crab cakes. Arrange crab cakes in a single layer on a tray as you form them.  Store covered in fridge until ready to cook.
3. To make the mango chutney, heat a heavy based medium saucepan over medium heat for 2 minutes. Add sugar and cook without stirring, tilting pan occasionally until sugar melts for about 5 minutes or until the melted sugar turns amber brown. Do not stir sugar mixture as it cooks as it will crystallise. Remove pan from heat and stir in mango (caramel will seize as mango is added ... this is OK), then stir in rice vinegar and lime juice. Return pan to medium heat and simmer gently, stirring occasionally for 3 to 4 minutes or until caramel bits dissolve, mango begins to look translucent and liquid just thickens. Transfer chutney to a bowl to cool completely. Note, the chutney will continue to thicken slightly as it cools.
4. Heat a large nonstick frying pan over medium-high heat. Add half the oil and butter and cook for 1 minute or until butter melts. Fry crab cakes in batches of 8 for about 2 minutes on each side until crisp, golden and heated through. Transfer to paper towel to drain. Wipe out pan and repeat process with remaining oil, butter and crab cakes.
5. Arrange crab cakes on a serving platter, top with a slice of cucumber and a teaspoon of mango chutney. Garnish with fresh coriander and serve.

Note

• The mango chutney can be made up to 1 week ahead and refrigerated
• Cooking in batches ensures even cooking. Do not overcrowd the frying pan or you risk 'stewing' the crab cakes rather than frying

Panfried haloumi with sweet chilli cucumber salsa

Photo coming soon

Ingredients

• 1 Lebanese cucumber, finely diced
• ¼ cup coriander leaves, finely chopped
• 2 tbsp sweet chilli sauce
• 2 tsp lime or lemon juice
• Sea salt and ground black pepper
• 200gm haloumi
• 2 tsp oil
• Lime wedges, to serve

​Method

1. Combine cucumber, coriander, sweet chilli sauce and juice.  Season with salt and pepper.
2. Cut haloumi into 1cm slices.
3. Heat oil in pan and fry haloumi for 1 to 2 minutes, turning until golden on both sides.
4. Serve immediately topped with salsa and lime wedges.

Oysters Kilpatrick

Photo coming soon

​Ingredients

• 12 natural oysters in the shell
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato sauce
• 2 bacon rashers, rind removed and finely diced​
• Lemon and lime wedges, to serve

​Method

1. Place oysters on a baking tray.
2. Combine Worcestershire and tomato sauces then drizzle over the oysters.  Top with diced bacon.  Place under a hot grill for 8 to 10 minutes until bacon is golden and crispy.
3. Serve hot with lemon and lime wedges.

Hint
Line the baking tray and serving plate with coarse sea salt to keep the oysters steady