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
Salt/pepper
Coriander leaves
Method
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
Dressing
Small handful fresh mint or basil or thyme or oregano or
chive
1 tbsp honey
2 tbsp olive oil
1 tbsp cider vinegar
Salt/pepper
Method
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
oil
Method
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.
Serve.
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.
