FINGER FOOD TRISH MCKENZIE EVERYDAY DELICIOUS

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1 EVERYDAY DELICIOUS Retro FINGER FOOD For this year s party season we have decided to reach back into the seventies and eighties for some retro inspiration. I remember my parents went to some terrific parties when I was young and some of the food was simple and fun. So at the Everyday Delicious Kitchen we have given some old faves a delicious 2st century twist some you may recognise maybe? TRISH MCKENZIE Devils on Horseback were always a winner even better now with maple, walnut and prosciutto. A friend s mum used to wrap devon/stras around mashed potato we have stepped that up somewhat with the Crunchy Potato Salami Cups. Another popular offering was fresh white bread wrapped around tinned asparagus spears, we have given it a makeover using fresh asparagus and a coating of aioli and panko crumbs. A meatball always makes its presence felt, our delicious Pork Meatballs have a delicious Nam Jim sauce to dip in. My Dad used to make the most amazing Brandy Alexanders that were quite legendary. In his honour we have made the Individual Brandy Alexander Mousse. Another favourite dessert that never goes out of style Mini Maple Syrup Cheesecakes sure to be popular amongst party goers! Remember to plan well and cook ahead as much as possible, so that you don t become a slave to the kitchen on the night.

2 SALMON CROQUETTES with Lemon Aioli large (300g) potato, peeled, boiled, mashed and cooled slightly 45g can red or pink salmon, drained 2 spring onions, finely chopped 2 teaspoons capers, finely chopped 2 teaspoons Dijon mustard Finely grated rind lemon egg, lightly beaten Salt and freshly ground black pepper, to taste ½ cup flour egg, extra, beaten cup panko breadcrumbs Oil, for shallow frying cup ZOOSH Zesty Zing Free Range Egg Lemon Aioli, for serving. COMBINE the mashed potato, salmon, spring onion, capers, mustard, lemon rind, egg and seasonings in a bowl and mix well. Chill to firm then shape tablespoon amounts into croquettes. 2. DUST each croquette in flour; dip in extra egg allowing excess to drip off, then coat in crumbs. Chill for 30 minutes. 3. HEAT the oil in a frying pan over medium heat and then cook the croquettes, in batches, for 5-6 minutes or until golden. Keep warm while cooking remainder. Serve with Lemon Aioli for dipping. Makes approx. 24 PREP TIME: hour COOKING TIME: 40 minutes

3 PORK BALLS with Nam Jim ½ cup chopped coriander 6 cloves garlic, crushed 4 long green chillies, finely chopped 4 spring onions, finely chopped 3 cup vegetable oil Juice of 2 limes 2 tablespoons fish sauce 2-3 tablespoons brown sugar, or to taste 500g minced pork ½ cup fresh breadcrumbs 4 spring onions, extra, finely chopped 2 tablespoons VEGEMITE 2 tablespoons grated ginger 4 cloves garlic, extra 2 eggs, lightly beaten Olive oil spray Spring onions, extra, cut into 4cm lengths, for serving Coriander, for garnishing. COMBINE the coriander, garlic, chilli, spring onions, oil, lime juice, fish sauce and sugar to taste to make the Nam Jim. Chill. 2. COMBINE the pork, breadcrumbs, extra chopped spring onion, VEGEMITE, ginger, extra garlic and eggs in a bowl and gently mix. Shape into small balls. 3. HEAT a frying pan over medium heat and spray with oil. Cook the pork balls, in batches, for 0-5 minutes or until cooked through. Keep warm while cooking remainder. Thread onto skewers with extra spring onions and serve with the Nam Jim for dipping. Makes 36 PREP TIME: 30 minutes COOKING TIME: 30 minutes

4 MAPLE CHEESECAKE 2 cups sweet biscuit crumbs 00g butter, melted 375g PHILADELPHIA Block Cream Cheese, softened ½ cup pure cream ½ cup caster sugar 3 eggs ¼ cup pure maple syrup vanilla bean, seeds scraped and bean discarded or reserved for another use 6 strawberries, for serving Pure maple syrup, extra, for serving Store the scraped vanilla bean in a container of caster sugar to give it a vanilla flavour.. COMBINE biscuit crumbs and butter. Press a spoonful into the base of 6 x 3 cup capacity greased and base lined muffin pans. Chill. 2. PLACE the PHILLY, cream, sugar, eggs, maple syrup and vanilla seeds in a food processor and process until smooth. Pour the mixture into prepared pans. 3. BAKE in a moderately slow oven 60 C for minutes or until just set. Allow to cool in pans before removing. Serve at room temperature or chilled, topped with a strawberry and drizzled with extra maple syrup. Makes 6 PREP TIME: 25 minutes COOKING TIME: 35 minutes

5 POTATO SALAMI CUPS 400g potatoes, peeled, boiled, roughly mashed and cooled slightly 50g PHILADELPHIA Chive and Onion Spreadable cup KRAFT 4 Cheese Pizza Blend Salt and freshly ground black pepper, to taste 2 slices reduced fat salami approx. 6-7cm diameter Thyme sprigs, for garnishing These delicious cups can easily be made the day before and reheated quickly as required.. COMBINE the potato, PHILLY, half of the cheese and seasonings and set aside. 2. PRESS the salami into the base of 2 x mini muffin pans. Bake in a hot oven 200 C for 4-6 minutes. Drain off any excess oil. 3. SPOON some PHILLY mixture into each of the salami cups and top with remaining cheese. Return to oven and cook for 5 minutes or until crisp and golden. Allow to cool a little before removing from the pan then blot on paper towel. Serve warm sprinkled with thyme sprigs. Makes 2 PREP TIME: 25 minutes COOKING TIME: 45 minutes

6 Maple & Walnut DEVILS on HORSEBACK 25g PHILADELPHIA Spreadable Cream Cheese 3 cup finely chopped toasted walnuts 6 pitted prunes 8 slices prosciutto or streaky bacon, cut in half lengthways Maple syrup or honey, for drizzling For a delicious variation: replace 25g of PHILLY with the same amount of crumbled blue vein cheese.. BEAT together the PHILLY and 2 tablespoons of walnuts. Place a small spoonful of mixture onto each prune then wrap with prosciutto and secure with a tooth pick or small decorative skewer. Place onto a lined baking tray. 2. DRIZZLE the prunes with maple syrup and bake in a hot oven 200 C for 2-5 minutes or until prosciutto is crisp. Stand for 2-3 minutes before serving, sprinkled with remaining walnuts. Makes approx. 6 PREP TIME: 30 minutes COOKING TIME: 5 minutes

7 Chicken & Shitake FILO-VENTS 6 sheets filo pastry 00g butter, melted 3 cup shredded Parmesan cheese 2 tablespoons oil onion, finely chopped 00g shitake mushrooms, stems discarded and caps thinly sliced clove garlic, crushed 400g chicken thigh fillets, cut into ½cm pieces 2 tablespoons flour 25 0g PHILADELPHIA Block Cream Cheese, chopped and softened Finely grated rind lemon Salt and freshly ground black pepper, to taste 3 cup shredded Parmesan cheese, extra Snipped chives, for garnishing. MAKE a stack with 4 sheets of filo, brushing each layer with butter and sprinkling with a little cheese. Cut each stack into 6 squares. Repeat process with remaining filo. Gently press pastry squares into 24 x 3 cup capacity greased muffin pans. Gently pleat and fold in the pastry to form a collar around each. 2. BAKE in a moderate oven 80 C for 0-5 minutes or until crisp and golden. Cool for 0 minutes on a wire rack before turning out to cool completely. Store in an airtight container until required. 3. HEAT the oil in a large saucepan and cook the onion for 3-4 minutes or until softened. Add the mushrooms and garlic and cook for 5 minutes before adding the chicken and cooking for 0-5 minutes or until chicken is cooked through. 4. STIR in the flour and cook for minute. Add the PHILLY, lemon and seasonings and stir until combined (at this stage the filling may be stored in the refrigerator until required). 5. SPOON the chicken mixture into each pastry case and sprinkle with extra cheese. Bake in a moderate oven 80 C for 0-5 minutes or until heated through. Serve immediately, sprinkled with chives. Makes approx. 24 PREP TIME: hour COOKING TIME: hour

8 AIOLI ASPARAGUS ½ cup ZOOSH Hey Ho Free Range Egg Garlic Aioli 2 bunches asparagus, trimmed ½ cups panko breadcrumbs ½ cup shredded Parmesan cheese ZOOSH Hey Ho Free Range Egg Garlic Aioli, extra, for dipping Panko bread crumbs are often used in Japanese cooking. The crumbs are larger and flake like, producing a very crisp coating.. SPREAD the aioli onto a flat plate then roll the spears in the aioli to coat. 2. COMBINE the crumbs and cheese then roll the asparagus in the crumbs to coat, then place onto a greased oven tray. 3. BAKE in a hot oven 200 C for 0-5 minutes or until the crumbs are golden. Serve immediately with extra aioli for dipping. Serves 6 PREP TIME: 5 minutes COOKING TIME: 5 minutes

9 Brandy Alexander MOUSSE 250g PHILADELPHIA Spreadable Cream Cheese 200g CADBURY Milk Chocolate Melts 3 cup Crème de Cacao liqueur ¼ cup brandy teaspoon gelatine dissolved in 2 tablespoons boiling water 2 egg whites ½ cup caster sugar ¾ cup pure cream, whipped Pure cream, extra Nutmeg, for decorating Use chopsticks across the top of the jars to make the characteristic cross pattern.. COMBINE the PHILLY and chocolate in a heatproof bowl and stir over gently simmering water until the chocolate is melted and mixture is smooth. Remove from the heat and stir in the alcohol and gelatine. Allow to cool. 2. BEAT the egg whites until stiff peaks form, gradually beat in the sugar until dissolved to make a light meringue, and then gently fold through chocolate mixture. Lastly fold through the cream. 3. DIVIDE mixtures between 25mL serving jars or glasses. Refrigerate for 2 hours or overnight. Dollop each with a little extra cream and dust with nutmeg just prior to serving. Serves 8 depending on glass size PREP TIME: 20 minutes COOKING TIME: 5 minutes