Quick & easy party nibbles

By katie123

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Ingredients

Bloody Mary shots with horseradish
Quails’ eggs with sesame dukka
Mini avocado tarts
Parsnip chips with maple-mustard dip
Halloumi dippers with chilli pineapple salsa
Greek kebabs with houmous & tzatziki

Details

Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

For 10 shots mix 700ml tomato juice with 50ml vodka, juice from 1 lemon and a good splash of Tabasco and vegetarian Worcestershire sauce in a jug. Season then chill. To serve, pour into 10 shot glasses, add a thin cucumber stick to each as a stirrer, and top with a small spoon of creamed horseradish.

Step 2

Toast 1 tbsp each of cumin and coriander seeds and 85g hazelnuts, then whizz in a food processor until finely chopped. Mix with 50g sesame seeds and salt to taste, then serve in small bowls with 24-36 hard-boiled quails’ eggs, halved, alongside for dipping.

Step 3

Buy mini croustade cases from the supermarket, then put a small spoonful of sour cream in each case. Finely dice ripe avocados and mix with a little lime juice, some poppy seeds and finely snipped chives, then pile on top of the sour cream.

Step 4

Peel a parsnip per person, then cut into chunky chips and roast with sunflower oil and seasoning at 220C/200C fan/gas 7 for 20-30 mins until crispy and golden. Mix a 200ml tub crème fraîche with 2 tbsp grainy mustard, 2 tbsp maple syrup and some seasoning and serve the hot parsnip chips alongside for dipping.

Step 5

For the salsa, finely dice 200g fresh or canned pineapple and mix with 1 finely chopped red onion, 1 finely chopped red chilli and juice of 1-2 limes to taste. Use a 250g pack halloumi per 5-6 people, slice into chunky strips, thread onto small soaked wooden skewers and grill, turning, until crispy. Serve with the salsa.

Step 6

Cook and cool bought falafel, then skewer each one with a chunk of cucumber, small cube of feta and a cherry tomato. Serve with pots of houmous and tzatziki on the side.