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Richard Till's recipe - Christmas finger food - 4 December

Turkey rissole-ettes

Makes about 25.

1 cup chopped turkey meat
2 tbsp diced cooked bacon
Half a small onion
3 tbsp port
2 tbsp tomato sauce
3 tbsp dried breadcrumb
Coriander leaves


Process all of above in food processor until finely minced.

Form into very small rissoles (the size of an old 50 cent piece and as thick as a biscuit) and fry until browned each side and cooked through. Serve topped with a little bloblet of cranberry sauce.

Salmon on potato cake

1 packet hash brown buttons from supermarket freezer.
250g hot smoked salmon
Cream cheese
Small handful fresh mint or basil or thyme or oregano or chive
1 tbsp honey
2 tbsp olive oil
1 tbsp cider vinegar

Heat hash browns in oven according to manufacturers instruction until well crisped.

Top each has brown with a little blob (approx half a teaspoon) of cream cheese, and pinch of hot smoked salmon and a tiny dribble of dressing. Garnish as you see fit.

Rice balls

Make your favourite risotto, but don't make it too porridgey. Let cool until you are able to handle it, then, using damp hands, shape into small balls. Every so often you'll have to wash your hands and starting again with freshly dampened hands.
Set aside rice balls and deep fry just before serving.

You can't use risotto from the fridge - it needs to be just cooled down, although the formed balls will keep in a fridge.

Eggplant things

For 1 small eggplant (which will make about 20 finger food items):

4 tbsp finely chopped capsicum
4 cloves garlic finely chopped
4 tbsp fetta, crumbled
10 tsp canned chopped tomato


Slice eggplant thinly into rounds - about 5mm thick.
Place on a well oiled baking sheet, salt lightly and put into a 200degC oven.
After ten minutes turn them over and cook for a further 5 mins.
Combine the capsicum, garlic and fetta.
Remove eggplant slices from oven and divide the fetta mix over the top of the slices. Add a tsp of chopped canned tomato to the top of each and return to the oven for a further 10 mins. Remove from the oven and let sit until cool enough to handle
Pick each up and fold in half, enclosing the tomato/fetta etc within an eggplant slice sandwich type thing-a-mee.

Zucchini and blue cheese

Cut zuchinni into 2cm pieces.
Scoop out small hole in one end with a teaspoon
Make filling by combining, 4 tbsp blue cheese, 2 cloves garlic finely chopped, half a small onion (finely minced), 2 tbsp port and some finely copped herbs.
Fill small holes with filing and dust with breadcrumbs, then bake in a 200degC oven for 12-15 min.