Everybody I know is scaling back this Christmas where their entertainment plans are concerned. Smaller numbers but no less fabulous, I am sure. One can entertain on a budget and have a lovely affair. I have rarely entertained this year, a mixture of cutting back on my expenses and eating other people’s food for a change which is so refreshing for me, that is, being a guest instead of the perpetual hostess. Instead of lavish dinners or grand buffets many are opting for smaller intimate dinners or cocktail parties and drinks. Today, I will be sharing with you some simple yet delicious finger food recipes which will be a hit with your guests.

The second factor which was very important to me was to make the recipes so that you can do most of the preparation ahead so you can enjoy yourself and not spend all your time in the kitchen. There is a misconception that appetizers are easier to make, but this is not necessarily the case as you are making several small items which at times can be labour-intensive.

Since we are speaking of nibbles, you do not have to worry about sets of cutlery for different courses and a whole bunch of flatware. Remember the food you are serving is just to take the edge off, or to soak up the alcohol consumption, it is not a bellyfull. It’s a pet peeve of mine when I go to cocktail parties and hear people complaining that there is not enough food. This is tacky. A cocktail party is not a dinner. There is a huge difference: the focus is more on drinks and light chit-chat. If you know you have an enormous appetite, eat a meal before or after the event.

Juicy’s Cocktail Party Tips

Stock up with:

Lots of small paper napkins (and add dinner-style wet wipes if you have sticky fare)

Spare toothpicks on hand

Little plates for serving

Portions should be small enough for one bite.

A constant supply of nuts in small bowls at strategic spots.

Chile Con Queso Dip

This is a famous Tex Mex cheese dip served with tortilla chips which is great for party entertaining. There are so many varieties but the basics are cheese, tomatoes and Mexican chilies. To make this dish less fattening, use the low-fat varieties of the dairy products below.

Ingredients:

200g Cheddar cheese, shredded

200g Monterey Jack cheese, shredded

200ml Milk

1 Tbsp Butter

1 Tbsp Flour

4 Fresh Jalapenos or 2 Tbsps sliced bottled Jalapenos, roughly chopped (or more if you like loads of heat)

1 can diced tomatoes, drained

1 onion, finely diced

100g Sour Cream

Cilantro, roughly chopped for garnish

Method:

In a saucepan sauté the onion and jalapenos in butter.

Add the flour and make a roux, then pour in the milk and mix well.

Whisk until the milk thickens then add the tomatoes.

Add the cheeses, a batch at a time and keep whisking until fully melted.

Stir in the sour cream and cilantro and mix well, then remove from heat.

Serve warm with tortilla chips or potato skins.

Mini Fishcakes with Lemon and Scotch Bonnet Aioli

Instead of stamp and go, make a batch of fishcakes. They are easy to make with any white fish and delicious served with tartar sauce. For an elegant change, try with an aioli which is a classic garlicky mayonnaise dipping sauce. I have twisted it up a notch with the addition of fragrant lemon and the sexy heat of scotch bonnet.

Fishcakes

Ingredients:

1kg Tilapia

800g Potatoes, peeled and cut into cubes

4 Tbsps mixed herbs, finely chopped

Zest of 1 Lemon

4 Bay Leaves

300ml Milk plus equal amount of water

200g Breadcrumbs

Flour

Vegetable Oil

Method:

Boil potatoes until just cooked in salted water. Drain in a colander until dry.

Combine milk and water in a large pan and place fish fillets inside the liquid with the bay leaves.

Bring to a boil and simmer for 5 minutes. Remove from heat and let fish remain in water for 10 more minutes.

Take fish out of liquid and set aside to cool down.

Mash potatoes and add lemon zest and herbs.

Flake fish and add to potato mixture and mix well without breaking down the fish too much. Season to taste with salt and pepper

Beat the egg in a small bowl

Spread breadcrumbs out onto a baking sheet

Flour a cutting board and place mixture on top, also flour your hands and break off pieces with your fingers and roll into balls then press down flat into cakes, repeat with the remaining mixture.

Dip fishcakes into egg then roll into the breadcrumbs until well coated.

Transfer to a plate and chill for at least an hour or up to overnight.

When ready to serve, warm the vegetable oil over medium heat and fry in batches until golden brown.

Lemon and Scotch Bonnet Aioli

Ingredients:

2 Cups Mayonnaise

1 _ Tbsps Lemon zest

_ Scotch Bonnet, deseeded and finely chopped

2 Garlic cloves, minced

Pinch each salt and pepper

Method:

Mix all the above ingredients together in a small bowl.

Honey Sesame Glazed Sausages

Turn ordinary sausages into a moreish treat with this delicious glaze. When abroad I use cocktail sausages, but since you hardly see them or they tend to be pricey here, I will use regular sausages and slice them. The appearance may be different, but the taste is just as great!

Ingredients:

A Pack of Sausages, sliced (or cocktail sausages if you can find and afford them)

3 Tbsps Honey

1 Tbsp Mustard

1 Tbsp Sesame Seeds

Method:

Preheat oven to 375F

Lay sausages onto a lightly greased baking tray

Place into oven and roast for 20 to 25 minutes, then remove.

Mix honey, mustard and sesame seeds in a large bowl

Pour sausages into sauce and toss to coat, return to the baking tray and continue roasting for another 5 to 8 minutes or until sticky.

Zesty Chicken Balls

Next time you want to do cocktail meatballs, try chicken balls instead. This should appeal to those who do not eat red meat. Serve with a spicy dipping sauce.

Ingredients:

600g Chicken mince

2 Stalks of escallion, finely sliced

_ inch piece of ginger, grated

_ Scotch Bonnet, seeds removed, finely chopped

2 Cloves of garlic, minced

1 Tbsp Soy Sauce

1 Small bunch of cilantro, roughly chopped

Zest of 1 Lime

Dipping Sauce

Ingredients:

1 Tbsp Chilli Garlic Sauce

Lime Juice (from the zested lime)

2 Tbsps Soy Sauce

1 Tbsp Sesame Oil

3 Tbsps Water

Method:

Mix all the dipping sauce ingredients together in a small bowl and set aside.

Mix all of the chicken ball ingredients together.

Use a teaspoon to scoop out the mixture a little at a time and shape into balls.

Dip in flour to coat.

Fry in batches until golden brown and cooked through.

Serve with dipping sauce.

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Please contact me at info@juicychef.com

Have fun cooking and Bon Appetit!