Wahooo! Time to put on the glad rags. It's party season and with that comes many opportunities to indulge in delicious snacks while enjoying festive drinkies.
Offering a variety is the best idea and though it is lovely to have platters of mouth-sized morsels that leave one hand free to
hold your glass, it is also a good idea to offer food that requires people to sit down and rest those pedicured feet. Rushing between soirees can be hard work.
Small bowls of food needing just a spoon are ideal. People will appreciate being offered some more substantial food to counteract the bubbles, which in turn also encourages guests to relax and stay a while.
Ika mata - or raw fish, or ceviche - is deliciously tasty and simple. Get your hands on the freshest fish you can - trevally works well (high levels of omega 3 and on the less expensive end of the scale) and it takes very little time.
Also today we have a recipe for salmon coulibiac, a glorious side of salmon layered with butter, currants, mace and ginger then wrapped in pastry and baked until crispy and golden.
Falafels are perfect finger food that are delicious and also cater for vegetarians and guests who may be gluten-intolerant.
You can find good quality pre-made falafel mixes at the supermarket, but it is not difficult to make your own which will be more satisfying and taste far superior I'm sure. Cheers!
Chef's tip
Tabasco has released a habanero blend incorporating mango, banana and tamarind which is rather scrummy added to the ika mata recipe. For a homegrown alternative, check out Kaitaia Fire. Baharat is a Middle Eastern spice blend with flavours of cardamom and clove, available from delis and gourmet food stores.
