Tag-Archive for » Finger Food «
I made this recipe last night as a main meal and served it accompanied by noodles but this would be an excellent finger food for a party, which I will be trying next. The mixture itself seems quite runny and you will have to keep your hands wet to shape the patties, but resist the temptation to add any breadcrumbs as they come out so moist and delicious this way. I served them with a sweet chili dipping sauce which goes very well but they are also full of flavour and fantastic by themselves. I did not change a single thing with this one but if you would like to view the original post please click here.
If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted
camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
500g Ground chicken
3 Stalks lemongrass, white part only chopped finely
2 Garlic cloves, crushed
4 Spring onions, finely chopped
3 Tablespoons lime juice
3/4 Cup coriander leaves, loosely packed
2 Tablespoons sweet chili sauce
1 Tablespoon fish sauce
1 Egg
125ml Coconut milk
Method
1. Process chicken, lemon grass, garlic, spring onion, lime juice, coriander, egg and coconut milk.
2. Process till fine but not smooth.
3. Spoon into greased patty tins.
4. Bake 15 minutes, 200 C or till cooked. Or Fry in pan, until browned on both sides and cooked through, which I did and gives them a nice colour.
I served mine over noodles as a main dish but they also make a great finger food for parties or as an appetiser.
All photos taken by me unless otherwise stated.
This is another recipe by a zaar member, I have not made many this month so I thought I best make some before we are in May. I still have a few of my own recipes in hand so I will try and get round to posting a few over the weekend. I have been so busy lately setting up my new business that I have not had as much time to devote to this. But once my website is up and running I will have loads more time.
You can check out some of my boards on my natures cutting boards page, these are just sample pictures and the ones on my official website are in much more detail and on a better back ground. This is just to give you an idea and as soon as my site is done I will be posting the address here so keep checking in.
This recipe was really easy to make, makes for a great party food and tastes wonderful, if you want to see the original recipe or see other recipes by this chef please click here.
Ingredients
500g Ground chicken
1 Small onion, grated
1/4 Cup green curry paste (Aussies, I like Valcom)
2 Tablespoons chopped fresh coriander
1 Egg, beaten
1/3 Cup dried breadcrumb
Salt and pepper
Vegetable oil (for deep frying)
Method
1. In a large bowl, mix all ingredients except oil together using your (clean) hands.
2. With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.
3. Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.
4. Cook chicken balls 4-5 minutes or until golden and cooked through.
5. Drain on kitchen paper.
6. Allow the oil to come back to temperature before continuing with another batch.
I served mine with a homemade chili dipping sauce.
All photos taken by me unless otherwise stated.
