Party-Perfect Bites

Š Ryland Peters & Small 2014

Milli Taylor

party-perfect

bites

delicious recipes for canapĂŠs, finger food and party snacks

photography by Helen Cathcart

Š Ryland Peters & Small 2014

contents Planning a Party 6

Dips & Dippers 10 Mediterranean 26 Scandinavian 48 Indian 58 Asian 68 North African & Middle Eastern 92 The Americas 102 Sweet Bites 114 Menu planners 138 Index 140 Acknowledgments 144

Š Ryland Peters & Small 2014

crostini with truffled wild mushrooms 40 crostini (see page 28) 30 g/1 oz. dried porcini mushrooms 200 g/7 oz. baby chestnut mushrooms 100 g/31⁄2 oz. chanterelle mushrooms 1 ⁄ 2 tablespoon unsalted butter 1 ⁄ 2 tablespoon olive oil

5 teaspoons truffle porcini paste 150 ml/generous 1⁄ 2 cup double/heavy cream 1 tablespoon freshly snipped chives salt and freshly ground black pepper Makes 40

First, make the crostini (see page 28). This step can be done a week before and the crostini kept in an airtight container.

Soak the porcini mushrooms in boiling water for at least 20 minutes. Meanwhile, slice the fresh mushrooms, and then slice the soaked porcini.

Heat the butter and olive oil in a frying pan/skillet over fairly high heat, and fry the mushrooms. After 10 minutes, add the truffled porcini and the cream.

Reduce the cream a little, then season to taste.

Spread a teaspoon on each crostini and top with some chives. Serve.

leek & parmesan filo tartlets 2 tablespoons olive oil 400 g/14 oz. leeks, thinly sliced 150 ml/generous 1⁄ 2 cup double/ heavy cream 50 g/13⁄4 cup freshly grated Parmesan

25 filo/phyllo tartlet cases, (see page 90) salt and freshly ground white pepper Makes 25

Heat the olive oil in a frying pan/skillet and sauté the leeks for 5 minutes, until soft.

Add the cream and cook for 1 minute. Add the Parmesan, stir for 1 minute and turn off the heat.

Season with white pepper and a touch of salt.

Fill the tartlet cases with a heaped teaspoon of the leek mixture and serve.

chestnuts & bacon The most eagerly anticipated dish of every party at my Auntie Sue’s.

Don’t be put off by the ingredients, you just have to trust me on this one!

30 cooked, canned chestnuts 10 rashers/strips of bacon, each cut into 3 pieces For the sauce 90 g/1⁄2 cup brown sugar 115 ml/1⁄2 cup mayonnaise 1 tablespoon sriracha chilli/hot pepper sauce 46 Mediterranean

60 ml/1⁄4 cup sweet chilli sauce 2 tablespoons soy sauce a baking sheet, lined with baking parchment 30 wooden skewers Makes 30

Preheat the oven to 190°C (375°F) Gas 5.

Wrap a chestnut in 1 strip of bacon and secure with a toothpick/cocktail stick. Place on the prepared baking sheet.

Mix the sauce ingredients together and drizzle over the chestnuts. Bake in the preheated oven for 20 minutes.

Remove from the oven, cool slightly and serve.

Š Ryland Peters & Small 2014

Š Ryland Peters & Small 2014 From left to right: chilli con carne cups (p109), black bean quesadillas (p108), pulled pork on cornbread muffins (p108).

FOOD & DRINK

more than 100 ideas for delicious bite-size morsels that add style and taste to any party

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