Entertaining after Christmas is so much more relaxed. The pressures of the big day are over and you can celebrate into the New Year with throw-together party food.
Dips are always popular as pre-meal nibbles.
All you need to make an instant, high-protein, flavoursome dip is a can of, say, kidney, garbanzo or cannelloni beans, puree them and add your own assorted flavourings, including chilli, garlic, chopped herbs and diced onion.
Other dips based on sour cream or cream cheese include:
Walnut and mustard: Combine a cup of sour cream or whipped light cream cheese with a quarter-cup of chopped walnuts, one tablespoon of wholegrain mustard, two tablespoons of chopped chives and a little finely chopped celery.
Sesame Seed: Combine a half-cup of light cream cheese with a quarter-cup of sour cream and add three tablespoons of toasted sesame seeds, a tablespoon of finely chopped crystallised ginger and salt and pepper.
Pastry nibbles can be prepared in a dash using ready-rolled pastry, such as:
Mitey Scrolls: Spread a sheet of puff pastry with Vegemite or Marmite, sprinkle with a few finely chopped walnuts, roll up, cut into rounds and bake on a tray, lined with baking paper, at 190C until crisp.
Simple party drinks could include:
Ginger It Up: Ginger beer with a dash of fresh lime juice and plenty of fresh mint. (Check out the new Buderim Ginger Refresher from which you can make your own ginger beer.)
Watermelon Cooler: About 1kg of watermelon (seeds and rind removed) pureed with the juice of two lemons and two teaspoons of sugar. Add the spirit of your choice if you wish.
Sangria: Combine a bottle of good red wine with the juice of one orange and one lemon and a quarter-cup of brandy. Cover and refrigerate overnight. Next day, stir in two tablespoons of caster sugar and one or two cups sliced fresh fruit. Top up with soda water.
Recipes
PARTY PATE
50g butter
1 small onion, diced
500g chicken livers
Salt and freshly ground black pepper to taste
1 tbsp thyme leaves
1/2 cup red wine
Toppings:
1: Freshly ground black pepper
2: Melted butter
3: Glaze, 1/4 tsp powdered gelatine
1 tbsp each boiling water, red wine
Melt butter in a large frying pan. Saute onion, until softened. Move to one side.
Wash the chicken livers and pat dry. Halve and remove any sinews. Season then saute in the butter until just cooked, about six minutes. Add the thyme and red wine, and simmer for four minutes.
Cool, then place in the food processor and blend until smooth. Spoon into ramekins and smooth tops with a spoon.
The pate can be topped with freshly ground black pepper, melted butter or the glaze.
To make the glaze, dissolve the gelatine in the boiling water and add the wine. Spoon over the pate and refrigerate to set.
This will keep in the refrigerator for four days or in the freezer for two months. Great garnished with thyme sprigs.
Serves 8 to 10.
GARLIC AND WHITE BEAN DIP
3 cloves garlic
1/2 teaspoon salt
425g can cannelloni beans, drained and rinsed
2 tbsp lemon juice
1/4 cup each: extra virgin olive oil, flat-leaf parsley
Freshly ground black pepper
Mash the garlic and salt together with the blade of a heavy chopping knife. Put all the ingredients in a processor and pulse until smooth. Place in a bowl. Top with extra chopped parsley.
Serve with croutons or crisp vegetable sticks as dippers.
Serves 4-6.
CHILLI MUSHROOMS
500g white button mushrooms
2 cups chicken or vegetable stock
1/2 cup extra virgin olive oil
6 tbsp white balsamic vinegar
2 cloves garlic crushed
1-2 tsp diced chilli
2 tbsp each: chopped thyme leaves, Oregano leaves
Salt and freshly ground black pepper
Brush the mushrooms clean. Put in a saucepan with the stock. Simmer for eight minutes. Drain, cool and pat dry.
Meanwhile, whisk the remaining ingredients in a bowl. Place the mushrooms in a jar and pour in the dressing.
Cover and refrigerate for at least five hours before serving. Can be prepared two days ahead.
Serves 8.
MOZZARELLA STACKS
250g fresh mozzarella
8 5mm-thick slices salami
2 cherry tomatoes, halved
1 cup sliced rocket leaves
1/2 cup basil leaves
1/4 cup extra virgin olive oil
1 tbsp lemon juice
Freshly ground black pepper to taste
Cut the mozzarella into 10mm to 15mm-thick rounds. Place one or two slices of salami in the centre of each serving plate. Top with mozzarella and tomato halves.
Put rocket and basil around each stack. Whisk olive oil and lemon juice and drizzle over the greens and the mozzarella.
Sprinkle with black pepper.
Serves 4.