My friends will agree with me — I’ve always loved parties. And there’s something in my blood that inspires me to entertain. I love creating food that friends will enjoy. There’s nothing better than good company, good food and good wine.
So for me the coming festive season is the time I love the best.
I have a little secret. It’s not all about good food, it’s also how it is presented. That’s why I have a cupboard full of old sherry glasses I can serve mini salads in or cold soup as in gazpacho; small bowls to hold individual spicy meatballs; three dozen Chinese soup spoons for marinated fish or thinly sliced pink venison and tamarillo chutney; and an assortment of little plates and forks for guests to help themselves to antipasto platters.
So although the presentation is different some of the dishes are almost everyday — ever tried potato salad served in a sherry glass topped with a prawn?
Preparation needn’t take all day. Bread cases, toasted crostini, fragrant meatballs, olives baked in cheese pastry and mini Thai green curry chicken pies can be frozen in readiness.
Pâtés — either vegetarian or meat — are also good standbys. They can be made in bulk and frozen in individual ramekins. Thaw in the refrigerator and serve with a good dollop of chutney on the side.
Lemon chicken bites
If dill is unavailable use dill stir-in paste available from your supermarket produce department. Get the recipe
Spinach and feta mini bread cases
Kumara and prawn fritters
Add chopped chilli to increase the heat, if preferred. Get the recipe