There’s something wonderfully relaxed about a gathering built around nibbles, hors d’oeuvres, pass arounds, canapés or whatever you like to call small morsels of party food. No formal seating plan, no pressure to serve a full meal, just a table laden with tasty cocktail snacks that guests can help themselves to while conversations ebb and flow. It’s one of my favourite ways to entertain.
The beauty of nibbles is that they don’t need to be elaborate to be memorable. A punchy dip with piles of crisp vegetable sticks, a bowl of marinated olives, a dish of spiced nuts can be every bit as appealing as something far more complicated. I like to leave a selection of these simple help-yourself appetisers on the table so people can graze at their own pace while mingling. I’ll intersperse these food stations with pass around trays of a couple of high-impact items, such as the ones I’m sharing here. The result is a relaxed, sociable atmosphere with plenty of flavour and very little formality.
Another advantage of small, handheld bites is that most of the work can be done ahead of time. Instead of being tied to the kitchen, you can spend more time with your guests and less time assembling plates. There’s very little to clear away afterwards, too, with no stacks of dishes or cutlery to contend with and only a few essentials to keep on hand, such as cocktail napkins for greasy fingers and some empty bowls for discarded olive stones or used skewers.
The recipes that follow are some of my go-to nibbles. Rather than relying on complicated techniques, these are the sort of small bites that let good ingredients do the talking. They’re straightforward to make, packed with flavour and perfect for sharing. And on that note, I’d like to congratulate Nourish magazine on 16 wonderful years. Here’s to celebrating this achievement the best way possible: with fabulous party food, good company and a well-earned glass of bubbles. Cheers!
SPINACH AND FETA PUFFS
Makes 24
1 tbsp olive oil, plus extra to spray pan
2 cloves garlic, crushed
120 g baby spinach leaves
salt and freshly ground black pepper
½ cup ricotta cheese
100 g crumbled feta cheese
400 g pre-rolled flaky puff pastry sheet (I use Paneton’s)
1 egg, lightly beaten with 1 tbsp milk, to glaze
sesame seeds, to sprinkle
Lightly spray a 24-hole mini muffin pan with oil.
Heat oil in a frying pan set over medium heat; add garlic, spinach and a little salt and stir-fry for 5 minutes or until the spinach wilts and any liquid is mostly reduced. Remove to cool then finely chop the spinach.
In a bowl, break up ricotta with a fork then add spinach and feta and season with salt and pepper and mix well to combine.
Roll out pastry a little more if necessary so that it is 3mm thick. Cut pastry into 24 squares measuring 7×7 cm and press squares into the mini muffin holes, leaving the corners sticking out. Prick the bases a few times with a toothpick.
Place a spoonful of spinach mixture into each pastry cup, dividing the mixture evenly. Carefully fold the pastry corners in to meet in the middle and loosely cover the filling of each. Chill for 20 minutes while preheating the oven to 200°C (180°C fan-bake).
Brush pastry tops with egg glaze and lightly sprinkle with sesame seeds. Bake for 15–20 minutes or until puffed and golden brown, rotating trays half way through baking for even colouring.
Best served warm. These bites can also be made ahead and frozen to reheat at a later date. Thaw and reheat in an 180°C oven for about 5 minutes.
PROSCIUTTO MOZZARELLA BITES
Makes about 16
80 g prosciutto
125 g cherry mozzarella balls
fresh basil leaves (I used globe basil leaves)
¼ cup pitted green olives, finely chopped
extra virgin olive oil, to serve
1–2 tbsp balsamic glaze, to serve
Cut prosciutto slices in thirds lengthwise. Pat the mozzarella balls dry with paper towels. Tightly wrap a long strip of prosciutto around each mozzarella ball and place on a serving dish. Scatter with chopped olives, and drizzle with olive oil and balsamic glaze. Garnish with basil leaves. Serve with toothpicks on the side.
PRAWN AND CHORIZO SKEWERS WITH CREAMY DIPPING SAUCE
Makes 20
CREAMY DIPPING SAUCE
½ cup sour cream or mayonnaise
2 tsp lemon juice
1–2 tsp sriracha sauce, added to your liking
Put the sour cream or mayonnaise in a small bowl. Stir in the lemon juice then swirl in the sriracha sauce and stir briefly to combine. Cover and store in the fridge until ready to use.
PRAWN AND CHORIZO SKEWERS
20 skewers
20 large raw prawn cutlets, deveined
2 tbsp olive oil
2 cloves garlic, crushed
2 chorizo sausages
2 tbsp chopped parsley
If using wooden or bamboo skewers, soak them in cold water for at least 30 minutes – this stops any chance of them burning during cooking.
Pat the prawns dry with paper towels then toss in a large bowl with the oil and garlic.
Slice the chorizo the same thickness as the prawns (about 1 cm thick) then tuck a slice into the curve of each prawn. Thread with a skewer to hold everything together.
Heat a large frying pan over medium high heat. Add a film of oil then, working in 2–3 batches, add the skewers to cook for 1–2 minutes on each side or until the prawns turn opaque and are cooked through. Sprinkle with parsley and serve with the sauce on the side, to dip.