Party season
Finger-food affairs
Peach & kombucha champagne cocktail For a mocktail, you can make this drink with sparking mineral water rather than bubbly.
1 litre kombucha, plain or lemon
& ginger flavoured Champagne or sparkling wine
to serve
Peach syrup
2 x 410g cans peaches in light syrup
1⁄2 cup ginger syrup (available from
supermarkets)
1⁄2 cup elderflower cordial
2 lemons, zest and juice
Syrup: Place peaches with their syrup, ginger syrup, elderflower cordial, lemon juice and zest in a food processor or blender and mix until smooth.
Pour through a sieve into a large jug, pressing the pulp gently to extract all the juice. You should end up with about 3 cups of syrup.
Several hours before needed, combine peach syrup with kombucha, cover and refrigerate.
Serve peach and kombucha mixture in wine glasses, topped up with an equal quantity of chilled Champagne or sparkling wine (or sparkling mineral water).
Makes about 40 cocktails
Cook’s note: We rubbed the rims of the glasses with a little lemon juice and dipped them into a shallow bowl of caster sugar mixed with crushed, freeze-dried raspberries.
Aromatic grilled prawn skewers You will need 40 small skewers for serving these delicious mouthfuls. Remember that wooden ones will need to be soaked in water before use.
1 shallot, finely chopped
3 cloves garlic, finely chopped 1 thumb ginger, peeled and
finely chopped
1 red chilli, seeds removed, finely
chopped
1 stem lemongrass, soft inside stem,
finely chopped
1 lime, zest and juice
1⁄2 cup mint leaves, finely chopped
1⁄2 cup coriander leaves, finely
chopped
70ml vegetable oil
40 medium-size raw prawns,
shelled and veins removed
Place all ingredients except prawns in a non-reactive bowl, mix to combine and leave to sit for 30 minutes to allow flavours to meld.
Add prawns, tossing to coat, and leave to sit for 10 minutes.
Cook prawns on a hot grill or barbecue for 30 seconds a side. Cool slightly then place a single prawn on each skewer. Serve warm or at room temperature. Makes 40
Smoked chicken, sundried tomato & basil croquettes
These irresistible deep-fried savouries can be prepared completely ahead so, close to serving, all you’ll need to do is fry them.
Filling
90g butter
1 small onion, finely chopped 90g flour 1 cup milk
3⁄4 cup chicken stock
80g sundried tomatoes, finely
chopped
1⁄2 cup basil leaves, finely chopped 120g smoked chicken, finely
chopped
To cook
100g flour
3 eggs, lightly beaten
1 cup dry white breadcrumbs 1⁄2 cup panko breadcrumbs Oil for deep-frying
To serve
Basil pesto Microgreens for garnish Melt butter in a large saucepan over low heat. Add onion and cook until translucent.
Increase heat to medium and add flour. Stir until cooked, about 1 minute.
Gradually add milk and chicken stock, stirring continuously until mixture boils and becomes very thick.
Add sundried tomatoes, basil and chicken and season to taste with salt and pepper. Transfer to a shallow dish, cool then chill for several hours.
To cook: Place flour, beaten egg and combined breadcrumbs in 3 separate bowls. Once the chicken mixture has chilled, scoop up tablespoonfuls and form into small croquette shapes. Dust in flour, coat with egg then with breadcrumbs.
Place on a lined baking tray and return to the fridge for at least 30 minutes or until ready to fry.
Fry croquettes in batches in a deep-fryer, or in a deep saucepan with about 5cm of oil, for about 3 minutes or until golden. Drain on crumpled paper towels.
Serve hot or at room temperature, topped with a little dollop of pesto and microgreens for garnish. Makes about 40 small croquettes