CROWD PLEASERS
Angela Casley prepares delectable party morsels, perfect for platters
Angela Casley whips up the ideal canapes for parties
PORK BELLY WITH CIDER, HONEY AND THYME
Makes 16 squares
Allow for two cubes of this delicious pork per person. For ease of preparation cook the pork until step three the day before, then reheat and crisp up the skin on the day just before serving. The slow cooking makes for melt-in-your-mouth morsels, and removes much of the fatty layer. You may need two pieces of pork for a crowd.
500g piece pork belly, skin on 2 cups cider
1 Tbsp olive oil
1 tsp salt
1 tsp five spice powder
¼ cup honey
2 Tbsp lemon juice
¼ cup mixed chopped herbs such as thyme and parsley
1. Preheat an oven to 150C.
2. Place the pork into a smallish oven dish and score the skin with cuts 1cm apart. Pour the cider around the outside. Rub with oil and sprinkle over the salt. Cover with foil and place into the oven for 2 hours. Remove the foil and continue to cook for a further 1 hour. Turn up the oven to 180C.
3. Rub the meat with the five spice and return to the oven for 30 minutes uncovered. Then turn the grill on high. Grill, keeping an eye on the crackling for 3 or 4 minutes until crispy and golden.
4. To serve cut into 2cm cubes. Combine the honey, lemon juice and herbs in a bowl, and drizzle over pork just before serving.
SMOKED FISH AND CHILLI JAM ON CRISPY WONTONS
Makes 12
This chilli jam is not only delicious served with these crispy wontons, but great to have in the fridge ready for an antipasto platter or to serve with a freshly baked frittata. The wonton wrappers are a versatile platform to top with any array of deliciousness.
Chilli and Pepper Jam
8 long red chillies
2 cloves garlic
1 small red onion, chopped 1 roasted red pepper
1 Tbsp grated ginger Zest of 1 lime
1 cup caster sugar
½ cup white vinegar
Crispy wontons
12 wonton wrappers, cut into 4cm rounds 200g smoked fish
½ cup chopped red roasted pepper 1 spring onion, chopped finely
1. Cut the chillies lengthways and remove the seeds from 6. Chop them all roughly and place into a kitchen processor. Add the garlic, onion, roasted pepper, ginger and zest, blitzing until finely chopped. Place into a small pot. Add the sugar and vinegar cooking over a low heat until the sugar has dissolved. Continue cooking for 20-25 minutes until thickened and jam-like. Spoon into a jar and store in the fridge until ready to use.
2. Heat 1cm flavourless oil in a frying pan.
Cook 2 or 3 wonton wrappers at a time for 30 seconds then turn for another 30 seconds until crispy. Remove and cool.
3. In a small bowl flake the fish. Add the red pepper and spring onion, tossing gently. On to a platter place the wonton wrappers. Top with smoked fish and a bit of chilli jam.
MUSHROOM AND TARRAGON TARTLETS
Makes 12
Pop one of these tarts into your mouth in one hit, they are full of flakey goodness. Mushrooms are packed with flavour and work beautifully with zesty flavours and a creamy base.
250g field mushrooms 1 clove garlic
1 Tbsp lemon zest 1 Tbsp butter
1 egg ¼ cup creme fraiche ½ tsp Dijon mustard
Salt and pepper
2 sheets puff pastry
Garnish with chopped parsley or thyme
1. Into a kitchen processor place the mushrooms, garlic and lemon zest. Blitz until small and crumbly.
2. Heat the butter in a frying pan to a medium heat. Add the mushrooms and cook for 5-8 minutes until soft. Remove and cool completely. Add to the mushrooms the egg, creme fraiche, mustard, salt and pepper to season. 3. Preheat an oven to 180C.
4. Cut circles from the pastry to fit 2 x 12 mini muffin tins pressing them in gently. Spoon in the mushroom mixture. Place into the oven for 20 minutes until puffed.
5. Remove and cool slightly before removing from the tins. Serve warm, topped with garnishes.