Sweet chili and lime dip with vegetables. Photo / Doug Sherring
Sweet chili and lime dip with vegetables. Photo / Doug Sherring
A big part of playing host is providing friends with finger-food, writes Grant Allen.
I'm big on the idea of having people at home. In fact, I rarely eat out. I often invite a bunch of friends for drinks, letting them know it's not dinner. That way, I can have 20 people over instead of eight.
I know you'll be saying "it's easy forhim to pull that together after all those years of making food" but really it is not that hard to whip up a few choice nibbles to entertain your guests.
There will always be the long-staying guests unless you are strict about your timeframes, so when you invite people, make it clear how long they are invited for. I cover all possibilities by having something like a big lasagne at the ready to serve to those who might remain - it is often me who wants to keep going.
I love the hospitality aspect that goes with food, gathering a group of people together, sharing something to eat and catching up on my home turf.
I don't try to show off with my food, spending hours in the kitchen making some tricky offers. It's more about maximum effect with minimum effort.
So much is available in supermarkets that you could buy ready-made nibbles, but it is a sign that you care if you put some effort in yourself.
Think about the occasion and the timing when deciding on the food. For example, how casual will it be? Are there kids? Is it the weekend? Who are you inviting? Are there vegetarians or friends with special dietary requirements?
Most importantly, think about who you are inviting. Try to get a good social mix - friends who know each other well and some new faces - don't try to use the occasion to bring together old foes or people whose views are totally opposed. Hospitality is about making people feel comfortable. It's your job as host to smooth the way.
It's also your job to introduce people, mix and mingle and make sure everyone has what they need. Don't you hate it when you are invited somewhere and don't know many of the guests and the host leaves you fending for yourself?
On a practical note, think about your space and make a bit of effort with the atmosphere.
Candles, flowers and background music all add ambience to your party. Set up a bar area and rearrange the room so there is space for people to move. Provide lots of paper napkins as well as a good supply of ice. Make sure plenty of water is available - bottled or jugs of iced water - and a non alcoholic option. My non-drinking friends always bemoan the fruit-juice option. Something as simple as a soda with a fresh squeeze of lemon or lime and a drop of bitters is a refreshing option.
Do you have enough glasses? I run my house on a one-size-fits-all wine glass and tumbler styles.
I buy them a dozen at a time from a hospitality warehouse that's open to the public. This means they are commercial strength, resulting in fewer breakages and they are well-priced and replaceable.
Depending on how many you are inviting think about hiring some help. An extra pair of hands makes the hosting and clean-up easier. Perhaps pay a responsible teenager to be in charge of washing glasses, tidying up, passing food and answering the door. Make sure they are well-briefed before guests arrive.
Now to the food. My at-home style is pretty informal and my food style essentially heads in a rustic direction. After years of catering, I know people like simple, tasty food and that's what I aim for.
Try reworking some old-fashioned favourites. Make mini cheese on toast, club sandwiches, devils on horseback, little quiches, pies as well as novel ways of interpreting dips and chips.
In fact, make mini anything. Finger-food should not be more than two bites' worth.
Think about fun ways to present the food. If it is a casual do, the food doesn't have to be served only on white plates.
As a responsible host you need food that will be substantial enough to soak up the drinks and provide some sustenance. Here are a few ideas.
Carrot and celery sticks with an onion soup and reduced cream dip have had their day. However, crisp vegetables still make a good vehicle for scooping into a zingy mix. Use baby vegetables, raw or just-cooked, slice up some fennel bulb or serve small leaves of whitloof or radicchio and steam a few new potatoes. Serve these with a garlic-rich mayonnaise, a smoothed out guacamole or this simple-as offer.
Serves 10
• 1 cup sour cream • 2 tbsp sweet chill sauce • Juice and zest of 2 limes
These could not be simpler, just check the freezer in an Asian supermarket for a wide range of frozen dumplings. In the photo the dumplings are pork, prawn and chives. Buy some disposable chopsticks and cook dumplings as per the packet instructions. You can either boil them from frozen, or get a bit of colour by adding some cooking oil into a solid-based pan.
Asian dumplings. Photo / Doug Sherring
Sit the frozen dumplings across the bottom of the pan and fill with water to about half-way up the dumplings. Bring to the boil, cover and cook on a medium heat. The water will steam away and the oil will colour up the little parcels.
Keep them moving to avoid sticking to the bottom of the pan.
