Party Finger Food

Roasted Red Capsicum Dip

Ingredients:

• 4-5 Red capsicums
• 200g Cream Cheese
• 200g Australian Feta Cheese
• 50mls Olive Oil
• 3 Garlic cloves
• ¼ tsp Chili powder
• 1-2 tsp Salt
• 4-5 Fresh mint leaves (optional)

Method:

Cut the flesh off the capsicum and discard the seed core. Lay the capsicum pieces skin side up under the griller and grill until the skins are blistered and blackened. Transfer the capsicum pieces to a plastic bag and cool. When cool, open the bag, peel off the skins and place the capsicum pieces in a food processor (discard the skins).

To the processor also add the peeled garlic, oil, feta cheese, salt, cream cheese and chili powder and blend until well mixed. A popular option is to fold through the chopped mint leaves by hand and add more salt if necessary.

Serve with veg/bread sticks or corn chips!


Party Meatballs
Makes approx 20 meatballs

Ingredients

• 1 kg beef mince
• 1/2 cup dried bread crumbs
• 1/3 cup chopped onion
• 1/4 cup milk
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon ground black pepper
• 1 jar tomato-based chili sauce (if not available, use pureed tomato jar and add chili sauce to taste)
• 1 1/4 cups grape jam (plum jam also works well)
• ¼ cup Oil
  

Directions

1. In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs. (refrigerate for 30mins)
   
2. In a large Fry pan, heat oil over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels.
   
3. Add chili sauce and jam to saucepan; heat, stirring, until jam is dissolved. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes.
   
4. Serve hot with cocktail sticks.
   
   

Glazed Chicken Wings

Ingredients:

• 12 chicken wings
• 1/2 cup barbecue sauce
• 1/2 cup honey
• 1/2 cup soy sauce
  

Method

1. Cut chicken wings into three sections; discard wing tip section. Place in a greased 13-in. x 9-in. x 2-in. baking dish.
   
2. Combine barbecue sauce, honey and soy sauce; pour over wings.
   
3. Bake, uncovered, at 220* for 50-60 minutes or until chicken juices run clear.
   

Guacamole

Ingredients:

• 6 ripe avocados
• 3 limes, juiced
• 1 medium yellow onion, chopped
• 1 garlic clove, smashed then minced
• 2 green chillies, cut into rounds (remove seeds if you don't want it too hot)
• 1 big handful fresh coriander with stems, about 1/2 cup, finely chopped
• Olive Oil
• Salt & Pepper

Method:

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.


Hint: keep the avocado seed in the dip until serving, it stops the avo turning brown :)