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Recipes For Party Finger Food

Carrot Dip, Herb Fetta Dip, Mushroom and Rosemary Skewers

Carrot Dip makes around 2½ cups

  • 750g (1½ lb) carrots (peeled, sliced)
  • 2 cloves garlic (peeled, crushed)
  • 2 tbs lemon juice
  • 2-3 tbs extra virgin olive oil
  • ½ tps chilli powder
  • 2 tsp paprika
  • 1 tsp tumeric
  • 1 tsp ground cumin
  • 1 tbs honey
  • salt and pepper to taste

Cook carrots in boiling salted water until tender. Alternatively partly cook in boiling water for 10 minutes, drain, place in oven and cook for about 20 minutes. Roasting the carrots brings out their sweetness. Mash carrots well and stir in the remaining ingredients. Use only as much olive oil as needed for a good dip consistency. Serve as part of a mezze plate, or as a spread in a pita pocket or sandwich.

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Herb Fetta Dip makes around 2 cups

  • 1 cup Greek style yoghurt
  • 1 cup fetta
  • 2 tbs mint leaves (finely chopped)
  • 2 tbs chives (finely chopped)
  • 1 tbs oregano (finely chopped)
  • salt and pepper to taste

Mash fetta and combine with other ingredients. Place in a serving bowl and leave in the fridge for about an hour to allow the flavours to develop. It can be made over night. Serve with olives, or as part of a mezze plate, or selection of dips.

Recipes For Party Finger Food

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Other dipping ideas

Serve small bowls of good quality extra virgin olive oil, plain or flavoured, together with dukkah* or za’atar*, and pieces fresh turkish bread.

*Dukkah is a mixture of crushed nuts (almonds, hazlenuts, pistachios, peanuts), toasted sesame seeds, ground coriander and cumin, salt and pepper.

*Za’atar is a mixture of thyme, sumac*, toasted sesame seeds and salt.

*Sumac is this amazing red berry used in Middle Eastern cooking. I found it hard to describe the flavour at first – it is tangy, and a bit lemony. The berry is crushed and is sprinkled over salads, over tomatoes then grilled, over avocado sandwiches.

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Mushroom and Rosemary Skewers makes 8

  • 8 sprigs/stalks rosemary (12-15 cm long)
  • 24 medium button mushrooms
  • 2 red capsicums (peppers)
  • 1 spanish (red) onion
  • 1 garlic clove (crushed)
  • 1 tbs olive oil
  • salt and pepper to taste

Remove rosemary from stalk except for 5cm at the tip. Soak in water 10 mins, drain. Remove stalks from mushrooms. Wash, capsicums. Remove seeds and membrane, and chop capsicums into 8 -12 pieces each depending on size. Peel onion, chop into 16 pieces ensuring that each piece is attached to the core so that the layers keep together. Mix crushed garlic with the olive oil and mix the vegetables together with the seasoning. Using the rosemary as skewers, start with a mushroom, then capsicum, piece of onion, another mushroom, piece of capsicum, onion, then a final mushroom. Chargrill for 15-20 minutes.

An alternative is to use marinated mushrooms and/or tofu and already cooked onions and capsicums (perhaps leftovers from roasting vegetables). Skewer these on and serve.