Cracker Christmas snacks
Last week, I joked that people on the Christmas party circuit needed an injection of greens to keep them going through to December 25. This week, I’m focusing on quick snack food solutions for Christmas party hosts.
Sure, it’s easy enough to whip out a packet of crisps and a tub of dip from the supermarket, but that doesn’t say: ‘‘gosh, I’m really pleased to see you and it’s really nice that you’ve managed to squeeze me in to your busy festive calendar".
That said, I don’t think it’s the time of year to attempt fiddly canapes (actually, there’s never a time of year in which you should attempt fiddly canapes).
These recipes take less than 15 minutes to make, meaning you have plenty of time to make them then find the bottle opener before your guests arrive.
Makes about 1 cups Preparation time: 10 minutes Cooking time: nil
Look past the unrelenting beige-ness and you’ll find that this is an extremely addictive dip.
It’s high in protein and very satisfying, especially if you’ve been surviving on Christmas chocolates and coffee.
Eat it with onion wafers, as described below, or boost your vegetable quotient by serving with sticks of celery or carrot.
180g garlic smoked mussels, liquid drained off
1 x 400g tin chickpeas, drained and rinsed Freshly squeezed juice and zest of 2 lemons
teaspoon hot sauce (such as Tabasco or Kaitaia Fire)
A handful of fresh parsley, roughly chopped 3 tablespoons extra-virgin olive oil, plus extra for drizzling
A pinch of smoked paprika
Put all the ingredients, except the salt, pepper and smoked paprika in a food processor or blender. Whizz until smooth-ish, stopping and scraping down the sides of the bowl or jug as necessary. Taste for seasoning – it may need more lemon juice, salt or pepper – and whizz again.
Scrape into a bowl and drizzle with a little extra olive oil. Sprinkle with smoked paprika and serve.
This can be made in advance and stored in a covered container in the fridge for up to three days before using. Bring to room temperature before serving.
Serves: 4-6 Preparation time: 10 minutes Cooking time: 5 minutes
You might think I’ve lost my mind – yes, that really is a packet of onion soup mix in the ingredients below – but these are delicious.
They’re a homage to the famous onion wafers my great aunt, Makiri Corry, would serve with drinks. Makiri made hers with white sandwich bread, but I think they’re even better with thin pita bread (use wholemeal if it makes you feel better). If you fear your fancy friends will be appalled by the onion soup factor, just smile enigmatically when they ask you what the magic ingredient is.
5 medium pita breads (about 20cm diameter) 4 tablespoons butter, softened
1 packet Maggi dried onion soup powder
Heat the oven to 150 degrees Celsius and line two oven trays with baking paper.
Cut the pita breads through the middle (so you end up with two circles). Spread with butter, then sprinkle the onion soup on top, gently pressing it in so it doesn’t fall off.
Cut the pita circles in half, then cut each half into four wedges. Arrange these pieces on the prepared oven trays,
Bake for about five minutes, until the pitas are toasted and golden but not browned. Remove from the oven and allow to cool completely before storing in an airtight container.
Kept airtight, they will last for about a week (as long as no one knows they’re there).