Mini Thai Fishcakes

Although I have miniaturised these delicious thai fishcakes for the purpose of serving as a party nibble, you can also make them bigger and serve as a main course


INGREDIENTS

450G White fish (cod, haddock, whiting etc)
2 spring onions, finely sliced
1 red chilli deseeded and very finely chopped
Fresh Coriander leaves, finely chopped (about 2 tablespoons)
1 tablespoon lime juice
2 tablespoons groundnut oil (or vegetable oil)

METHOD


Place all ingredients in food processor and blitz until minced finely ( you still want little bits of fish etc to be visible)

Divide mixture into 4 even sized portions

Divide each into 4 again, and form into little balls with your hands, place them on a cool flat surface and flatten with the palm of your hand

When you have made 16 little patties, place them on a plate and cover with clingfilm and place in fridge for 2 hours to allow mixture to form so it wont break up on cooking.

Heat oil in a shallow frying pan, and cook fishcakes in batches of 4 for approximately 1 minute on each side.   Keep warm in oven until ready to serve.

Serve with Sweet Chilli dipping sauce

Maple Mustard Mini Sausages

This is soooo easy to do and tastes wonderful.   No party no matter how posh is complete without the good old cocktail sausage.    This just gives them a little bit of smoky jazziness.


INGREDIENTS

Maple Syrup
Wholegrain mustard
Cocktail Sausages


METHOD

Mix equal amounts (1 tablespoon will be enough for 500g sausages) maple syrup with mustard in a bowl.

Place sausages on a baking tray

Coat sausages with mixture

Cook sausages as per instructions, ocassionally turning and recoating with the mixture

Serve warm

Mini Poppadom Canapes

These delicious little party nibbles are so quick and easy to rustle up.  The recipe for this isnt really an exact science as how much you need will be dependent on how many guests you have.    As a general rule, use equal amounts of cucumber and tomato and 1/3 of onion.   Its not a good idea to make these in advance as they can go soggy :-(

INGREDIENTS

Bags of Mini Poppadoms
Finely Diced Red Onion
Finely diced and deseeded tomatoes and cucumber
Mango Chutney
Lime Juice
Pinch of Salt
Fresh Coriander leaves


METHOD

Not so much a method as an assembly on this one.

Place onion, tomato and cucumber in a bowl, add a splash of lime juice and some mango chutney (enough to ensure it will stay on the poppadom, but not too sticky)

Place a coriander leaf on each mini poppadom, top with a teaspoon of the salad mixture

Serve

Spiced Party Nuts

Serve these delicious nuts with pre dinner drinks or fill decorative jars and give as gifts!


INGREDIENTS

2 Tbsp Olive Oil  - I used Chilli infused
500g Mixed unsalted nuts
2 tablespoon soft brown sugar
1 teaspoon rock salt
3 rosemary sprigs, finely chopped
1 1/2 tsp Cumin Seeds
1 1/2 tsp Ground Cinnamon
1 tsp Chilli Powder



METHOD

Heat the oil in a wide bottomed pan, add nuts and then the rest of the ingredients

Stir continually until toasted DO NOT LET THEM BURN

Pour out onto greaseproof paper and allow to cool

Serve!

Fondant Peppermint Creams

These are soooo easy to make, and kids love helping too!   

INGREDIENTS

400g Icing Sugar
1 egg white
1 teaspoon lemon juice

Peppermint essence
Green food colouring (not essential)


METHOD

Place egg white in a large bowl and whisk until peaked

Add lemon juice and 1/4 of icing sugar, mix well, add another 1/4 of icing sugar and repeat process until you have a soft pliable dough.

Add peppermint essence and knead thoroughly - i  havent specified how much essence here as all essences have varying strengths, and it is very much a matter of personal taste.   I use about a teaspoon and half.

Divide mixture in half, add green food colouring to half and knead well to mix.

Dust a work surface and rolling pin with icing sugar and roll out fondant, cut shapes with cutters and place on greaseproof paper for approximately 2 hours to dry out

You can coat or drizzle with chocolate at this stage if you wish

Mini Yorkshire Pudding Party Nibbles

Oh my god, these little treasures are so morish, one is never enough.

2 minutes will make them, and you serve them cold so no need to worry about keeping them warm.

INGREDIENTS


Mini Yorkshire Puddings (allow 2 per guest)

Thin Slices of Roast Beef (the kind you buy from the deli counter)

Rocket or Watercress (chopped)

Horseradish sauce or Hoi Sin Sauce

METHOD

Cook Yorkshires according to package, the smaller you can get the better but try to make sure they are deep enough to allow for a decent filling.  Aunt Bessie is my choice.

When cooled, place a small amount of sauce in the bottom, wrap meat and place inside, top with rocket or watercress and add another dollup of sauce on top (i love that word, dollup!,)

Serve.

***Hint, if you feel your yorkshires are a little on the large side, slice the meat into strips so its easier for guests to eat ***

Peppermint Aero Cheesecake

This gorgeous cheesecake is so quick and easy to make.   You can make individual ones in ramekins or small tumblers, or make a square one and cut into bitesize nibbles for your guests.

INGREDIENTS

125g Digestive Biscuits
75g butter

250g Mascarpone cheese
568ml double cream
135g Mint Aero Chocolate (either bars or Aero bubbles)
1/2 tablespoon Mint Essence (or more if you want it really minty)
100g icing sugar

METHOD

Place digestive biscuits in food processor and blitz until breadcrumb like
add butter and blizt until mixed  (no need to melt the butter)

Turn base into a loosebottomed cake tin or place in individual dishes

Chill for 30 mins

Whilst chilling, put cream, mascarpone, icing sugar and mint essence in a bowl and whisk until thick.

Blitz aero in food processor, add to the mix.

Spoon over the base and chill for at least 2 hours/

Drizzle with melted white chocolate or grated Aero.    You could add a splash of green food colouring if you wish,