5 Easy And Incredibly Impressive Party Food Recipes
Throwing a little party this weekend? HOLLY ANDERSON from The Wandering Matilda is here to help. Try these five very easy but extremely impressive party snacks and you’ll be serving up masterpieces quicker than a pizza can be delivered to your door.
1 / 5
Roast Onion Hummus
A party classic. Only better.
Ingredients1 shallot, peeled and quartered |
MethodMakes 3-4 cups Pre heat your oven to 180ºC. Place your onions and garlic on an oven tray and drizzle with olive oil. Bake for 10 minutes or until your house smells amazing and the onions and garlic are golden. Blend all the ingredients until smooth. Taste here to ensure the balance of saltiness and lemon is perfect. Serve warm and top with sesame seeds, a little cayenne pepper and drizzle with olive oil. |
2 / 5
Chicken and Zucchini Balls with Cayenne Yoghurt
This middle eastern twist on the classic meatball is very quick to make and bullet-proof amazing. They’ll go great with that home-made hummus too.
IngredientsChicken balls: Cayenne yoghurt: |
MethodPreheat your oven to 180ºC then heat a little olive oil in a pan add sweat the onion and garlic over a low heat. Once the onion is translucent and soft, leave aside to cool slightly. In a large bowl, mix all ingredients together, including the cooled onion and garlic then form golf ball sized balls using your hands. Place on a large tray and sprinkle with the flour, rolling them around until completely covered. Heat a few big glugs of oil in a large pan and fry the balls on a high heat until caramelised on all sides (you’re not cooking them all the way through here, just browning). Place the meatballs on a lined baking tray and bake for 30 minutes. While the meatballs are in the oven mix the yoghurt ingredients together until smooth. Delish delish delish. |
3 / 5
Tzatziki
The more dips the better!
Ingredients1 cucumber |
MethodMakes around 2 cups Peel, deseed and grate the cucumber then leave in a sieve to drain out the moister. Pre heat the oven to 180ºC and roast the garlic with the skin on for 10 minutes. Once cool enough to touch, peel the garlic and using a knife mush the cloves to a paste. In a bowl mix the vinegar, dill, salt, yoghurt and pureed garlic together. Squeeze the excess liquid from the cucumber and mix through the yoghurt. |
4 / 5
Ricotta and Onion Jam Toasts
Feeling extra lazy? You can always just buy the pre-made onion jam for this one…
Ingredients1 large baguette cut into thin slices Onion jam
|
Method
To make your onion jam heat the olive oil and butter in a medium sized non stick pot and over a very low heat gently sauté the onions for 15 minutes until translucent. Add the balsamic and sugar and cook for around 15 minutes or until there is no liquid left in the pot and the onions are dark and sticky. This will last in the fridge for 1-2 weeks. Pre heat your oven to 180ºC. Drizzle your crostini generously with olive oil and sprinkle with sea salt. Bake for 5 minutes or until golden and crisp. Use a timer here so you don’t forget about them! To assemble spoon the ricotta generously on the toasts followed with the onion jam. Sprinkle the chopped walnuts on top. |
5 / 5
Beer and Garlic Pretzels
Boom.
IngredientsOne sachet of yeast
|
MethodMakes 12 Combine the yeast, sugar and 60ml of the beer in the bowl of a stand mixer and leave to foam – about 3 minutes. Add the flour, garlic, the remaining beer, butter and 200ml of warm water and mix on a medium speed with the dough hook attachment for 8-10 minutes. Check here in case you need to add a little water to loosen the dough. Once the dough is soft, place it in a large oiled bowl and leave for an hour to double in size. Pre heat your oven to 180. Cut the dough in half then with each half cut into six pieces. Roll each piece into a log then create a U shape and fold the ends over each other and press into place. Bring a large pot of water to the boil then add the bicarb soda. Gently place the pretzels in the water one at a time at leave for 30 seconds only before gently removing and placing on a lined baking tray. Once each pretzel has been blanched brush with the egg and sprinkle with sea salt. Bake in the oven for 25 minutes switching the position of the trays in the oven half way through. Eat these on the same day as baking as they will go super chewy 1-2 days later. |
Holly is the lady behind the food blog, The Wandering Matilda. She has spent the last five years writing and cooking across Europe and Asia. Tasting, treating, tippling and typing, Holly feels she has mastered adulthood when her butcher knows her name, she makes it in time for 6:30am yoga and can justify buying fresh blueberries over frozen ones. Follow her wanders @thewanderingmatilda.