Party pieces - spreads & fillings

BY KATE FRASER

Now we come to the season of the stand-up-and-eat party. We gather around for boot parties at race meetings, we sink into the grass at garden parties, and we try not to spill the drink and drop the food at cocktail parties.

A savvy host foresees trouble and ensures food is bite-sized, with nothing that might squirt or ooze, plates and glasses are large enough to balance one on the other, and there is a constant stream of pass-arounds. Most importantly, the food being passed around is simple, easily prepared ...and delicious.

Spinach & cheese bites

Years ago a recipe book by Peg Bracken titled I Hate To Cook Book introduced budding home cooks to the secret shortcuts most cooks use but don't tell. Among many gems was the suggestion that if the presentation looks posh, guests will decide the dish is posh. "Knee-deep in baby brown orchids" was her recommendation for serving a dish that was basically canned tuna and macaroni cheese. Spinach and cheese pie is today's version of Bracken's dish; bake it in a big old pie dish, but cut it into perfect little squares, set them over scattered salad leaves casually arranged on a large white plate and wait for the compliments. Add orchids if available. Or gild the lily by placing a caper berry on each square.

1 envelope of bunched spinach

250g cottage cheese

2 cups of grated cheese; cheddar and parmesan are ideal but add any ends of cheese to the mix

3 eggs, lightly whisked

1 Tbsp tomato paste

1 Tbsp finely chopped parsley

Salt and pepper to tastePreheat oven to 200 degrees Celsius. Lightly oil a large baking tin (approx 18cm x 28cm). Wash the spinach thoroughly ensuring no grit remains. Chop stalks into tiny pieces, tear leaves into rough pieces and put everything into a saucepan over high heat. There should be enough water on the leaves to steam-cook them. Remove and drain as soon as the leaves wilt. Leave to cool while you mix all other ingredients in a bowl.

Add spinach and mix again. Bake in the hot oven for 25-30 minutes. The top should be golden brown and the pie a bit wobbly in the middle. Remove and cool to warm – or cold – cut into small squares and serve.

Gruyere puffs

1 cup lightly salted water

50g unsalted butter

1 cup self-raising flour

4 eggs, lightly beaten

110g gruyere cheese, gratedHeat oven to 200C fanbake. Put salted water and butter in saucepan and bring to boil. As soon as butter is melted, add flour all at once, reduce heat to low and use a wooden spoon to beat the mixture vigorously.

As soon as the dough comes away from the side of the saucepan remove from heat and beat in eggs a little at a time. When the dough is thick and shiny add the cheese and fold in with a metal spoon (lets plenty of air into the dough). Put baking paper on oven tray and place on small pieces of dough about 3cm apart. Bake 20 minutes or until they are puffy and golden brown.

If serving soon, keep warm. If intending to serve cold, remove from oven, slit each puff and return to the now-off oven to dry a little.

Good party pieces come with options: these ideas can be used to fill cheese puffs or savoury pastries, or as spreads for sandwiches or toppings for crostini.

Smoked salmon, cream & capers

225g pot of cream cheese

1 spring onion, cleaned, trimmed and finely chopped

2 Tbsp capers (drained) and chopped

About 300g smoked salmon thinly sliced

Zest of a lemon

1 tsp lemon juice

Mix cream cheese, spring onion, and capers. Leave for 2-10 hours. To serve, add salmon slices, roughly chopped, lemon zest and juice and either spread on breads or fill puffs.

Chicken sandwiches

3/4cup chicken meat, shredded

1/4 cup good mayonnaise

2 tsp soy sauce

2 tsp clear honey

Salt and pepper

Mix all ingredients, cover and refrigerate for at least an hour. Spread generously on sandwich bread and cut into small rectangles. Keep fresh with a chilled, damp teatowel in refrigerator or chilly-bin.

Spicy red pepper dip

3 whole roasted red peppers (buy from the deli section of supermarkets)

2 cloves garlic, shredded

2 tsp soy sauce

2 tsp sesame oil

2 tsp mirin or rice vinegar

1 tsp peeled, grated fresh ginger

1 tsp caster sugar

A handful of coriander leaves, chopped

Combine all ingredients in a blender or food processor and whiz until the consistency of a dip. Put in serving bowl and sprinkle with coriander.

Greekish dip

2 cups plain Greek-style yoghurt

1 Lebanese cucumber (or use quarter to half a telegraph cucumber)

3 cloves garlic, squeezed or minced

1 Tbsp each fresh dill and mint leaves

1 Tbsp olive oil

1 Tbsp fresh lemon juice to taste

Salt to taste

Line a sieve with a fresh chux cloth. Drop in the yoghurt and leave to drain for 8-10 hours or overnight. Wash and dry the cucumber and grate onto another chux cloth or use a paper towel. Combine all ingredients except lemon juice and salt. Add juice and salt to taste.

Do you have a favourite recipe for party nibbles? Share your recipes below.

- © Fairfax NZ News