FOOD + DRINK
CROWD-PLEASING
Hors d’ oeuvres
NO SUMMER PARTY IS COMPLETE WITHOUT AN IMAGINATIVE SELECTION OF DELICIOUS HORS D’ OEUVRES DOING THE ROUNDS. WE’ VE SOURCED A WIDE RANGE OF RECIPES AND TIPS TO HELP YOU PREPARE SOME CREATIVE APPETISERS THAT WILL PAIR PERFECTLY WITH COCKTAILS AND KEEP YOUR GUESTS HAPPY ALL DAY.
“ Everyone in the catering world knows the more aesthetically pleasing the presentation of your hors d’ oeuvres, the faster they will disappear,” says Adam Woolven, head chef at Island Grill, London( www. islandrestaurant. co. uk).“ You can be imaginative with presentation by adding some colour to the rim of plates and platters by buttering the edge, and then dusting over a brightly coloured spice. Go for a sweet paprika or turmeric, rather than a hot cayenne
pepper, which will change the flavour of any food it touches.”
“ Another option is to build a base for the hors d’ oeuvres on the platter. Laying shafts of wheat or fresh sprigs of herbs like thyme and rosemary under the appetisers gives quite a rustic look. For something a little more polished, tie a few sprigs of herbs together with some twine and use it as a garnish.”
“ Hors d’ oeuvres have to be prepared in great numbers – and variations – in order to satisfy party guests. Due to this, it’ s essential that hors d’ oeuvres are prepared in advance, so if you are planning artistic creations make sure to select recipes that can be refrigerated or even frozen. Serve a few standout offerings alongside simpler items such as crudités, mezze dips, and antipasti. Another great way to ensure variation is to serve a combination of hot and cold appetisers, as cold hors d’ oeuvres and crudités can be set out for guests to help themselves, while hot food circulates periodically on trays.”
“ Try not to go too far on creating a really overthe-top plate of hors d’ oeuvres. The key to success is in the balance between creativity and practicality – do your guests need their own plate and cutlery to eat it? – and the balance between simplicity and complexity – flavours should complement each other, not be in competition with each other!”
Devilled Eggs( 8)
Tuna Pickle Boats( 20)
Ingredients:
• 5 Haywards Medium & Tangy Silverskin Onions, chopped
• 5 Haywards whole gherkins, sliced, reserving 1tbsp of vinegar
• 120g tin of tuna in spring water, drained
• 1tbsp olive oil
• Juice of 1 / 4 lemon
• 1 / 2 tsp pink peppercorns, crushed
• 1.5 little gem lettuces, trimmed and separated into leaves
• 1tbsp chopped fresh dill
• Sea salt and black pepper
Method:
1) In a large bowl, mix together the onions, gherkins and tuna. In a small bowl, mix together the reserved vinegar, oil, lemon juice and pink peppercorns with a fork and season with salt and pepper.
2) Lay out the lettuce leaves on a platter or plates, ripping in two any large leaves and fill the lettuce boats with teaspoons of the mixture. Sprinkle with the dill and serve.
Ingredients:
• 4 eggs
• 3tbsp mayonnaise
• 2tsp softened butter
• 4tsp Frank’ s RedHot ® Original sauce
• 1tsp French’ s ® Classic Yellow Mustard
• 1 tbsp chopped chives, plus extra to garnish
For the prawns:
• 8 king prawns
• 1tsp Frank’ s RedHot ® Original sauce
• Pinch smoked paprika, to garnish
Method:
1) Place the eggs in a pan, pour over enough water to submerge and bring to the boil. Simmer for 15 minutes, drain and cool under running cold water. Crack the shells and peel off carefully.
2) Halve the eggs and scoop out the yolk into a bowl. Mash the yolks with the remaining ingredients. Pipe or spoon the mixture back into the white halves.
3) Toss the prawns in the Frank’ s RedHot ® Original sauce. Heat a non-stick pan, add the prawns and cook until pink and just brown. Top the eggs with the prawns and serve garnished with the paprika and more chives.
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