Institute - Party Food: Delicious recipes that get the party started

Copyright The National Magazine Company Limited and Collins & Brown 2013

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The Good Housekeeping website is www.goodhousekeeping.co.uk

first eBook publication 2014
ISBN 978-1-90939-766-8

Also available in paperback
ISBN 978-1-909397-01-9

This book can be ordered direct from the publisher at
www.anovabooks.com, or try your local bookshop.

NOTES

Both metric and imperial measures are given for the recipes. Follow either set of measures, not a mixture of both, as they are not interchangeable.

All spoon measures are level.
1 tsp = 5ml spoon; 1 tbsp = 15ml spoon.

Ovens and grills must be preheated to the specified temperature.

Medium eggs should be used except where otherwise specified. Free-range eggs are recommended.

Note that some recipes contain raw or lightly cooked eggs. The young, elderly, pregnant women and anyone with an immune-deficiency disease should avoid these because of the slight risk of salmonella.

Dips and Breads

Mixed Italian Bruschetta

Hands-on time: 25 minutes

1 long thin French stick

400g can butter beans, drained and rinsed

a small handful of fresh mint, shredded

grated zest and juice of lemon

2 tbsp extra virgin olive oil, plus extra to drizzle

seeds from pomegranate

150g (5oz) cherry tomatoes, quartered

200g (7oz) mozzarella bocconcini, halved

1 tbsp fresh basil pesto

2 tbsp freshly chopped basil, plus extra leaves to garnish

a small handful of rocket

6 slices bresaola

15g (oz) freshly shaved Parmesan

75g (3oz) roasted red pepper, sliced

2 tbsp black olive tapenade

salt and freshly ground black pepper

Serves 6

Cut the bread diagonally into 24 slices and toast in batches. Mash together the butter beans, mint, lemon zest and juice and oil. Season to taste with salt and ground black pepper and stir through most of the pomegranate seeds. Put to one side.

In a separate bowl, stir together the cherry tomatoes, mozzarella bocconcini, pesto and basil.

To assemble, spoon the bean mixture on to six toasts and garnish with the remaining pomegranate seeds. Top a further six with the mozzarella mixture and six with rocket, bresaola and Parmesan. Drizzle with the oil.

For the final six bruschetta, put a few slices of roasted pepper on each toast. Add a little tapenade and garnish with a basil leaf.

Red Pepper Pesto Crotes

Hands-on time: 20 minutes

Cooking time: about 20 minutes

TAKE 5

1 thin French stick, sliced into 24 rounds

olive oil to brush

fresh pesto

4 pepper pieces (from a jar of marinated peppers), each sliced into 6 strips

pinenuts to garnish

Serves 24

Preheat the oven to 200C (180C fan oven) mark 6. Brush both sides of the bread slices with oil and put on a baking sheet. Cook in the oven for 1520 minutes.

Spread 1 tsp pesto on each crote, top with a pepper strip, then garnish with pinenuts and serve.

Take 5 Ways with Olives

To serve six, you will need:

a few fresh rosemary sprigs, plus extra to garnish, 1 garlic clove, 175g (6oz) mixed black and green Greek olives, pared zest of 1 lemon, 2 tbsp vodka (optional), 300ml ( pint) extra virgin olive oil.

Put the rosemary and garlic in a small heatproof bowl and pour over enough boiling water to cover. Leave for 12 minutes, then drain well.

Put the olives, lemon zest and vodka, if using, in a glass jar and add the rosemary and garlic. Pour over enough oil to cover the olives. Cover and chill for at least 24 hours before using.

To serve, remove the olives from the oil and garnish with sprigs of fresh rosemary. Use within one week.

To serve four, you will need:

3 tbsp capers, rinsed and drained, 75g (3oz) pitted black olives, 50g can anchovy fillets in oil, drained, 100ml (3fl oz) olive oil, 2 tbsp brandy, freshly ground black pepper, vegetable sticks, grilled vegetables or toasted French bread to serve.

Put the capers into a blender or food processor with the olives and anchovies. Process briefly to chop.

With the motor running, add the oil in a steady stream. Stir in the brandy and season with pepper to taste. Transfer to a serving bowl.

Serve the tapenade with raw vegetable sticks, grilled vegetables or toasted French bread.

Take 5 Ways with Olives

To serve six, you will need:

400g can chickpeas, drained and rinsed, juice of 1 lemon, 4 tbsp tahini, 1 garlic clove, crushed, 5 tbsp extra virgin olive oil, salt and freshly ground black pepper, warm pitta bread (see page 20) or toasted flatbreads to serve.

Put the chickpeas, lemon juice, tahini, garlic and oil in a blender or food processor. Season generously with salt and ground black pepper, then whiz to a paste.

Spoon the hummus into a bowl, then cover and chill until needed.

Serve with warm pitta bread or toasted flatbreads.

Stir 25g (1oz) roughly chopped pitted black olives and 1 tsp paprika into the houmous paste. Sprinkle with a little extra paprika and extra virgin olive oil, if you like.