Seasonal Small PlatesSeptember 19, 2019

Entertain with less fuss and more freedom!

Hosting a casual family meal? Getting friends around for a night? Picnic planning? We suggest you serve a selection of small plates so everyone can pick’n choose to suit their eating needs and it makes for an easier clean up!

Grilled Prosciutto Nectarines

Wrap quartered fresh nectarines (or peaches) tightly with Prosciutto. Drizzle with NZ Raspberry Vinaigrette and pan fry in a little olive oil until golden, grill or BBQ. Secure with toothpick sand serve immediately.

Prawn & Avocado Tostadas 

Marinate cooked prawn cutlets in Citrus & Soy Dressing. While prawns marinate, use a cookie cutter to cut jumbo tortillas into small rounds. Shallow fry until golden and crisp. Leave to cool for a couple of minutes (or store in an airtight container until required), then top with smashed avocado, marinated prawns, chopped chives, salt and pepper.

Jerk Chicken with Pineapple Salsa

Marinate boneless, skinless chicken thighs in Nine Spice Barbecue Jerk Sauce. Bake at 190°C on fan bake for 30 minutes (or until cooked through), basting with more sauce halfway through cooking. While chicken cooks, make a salsa by combining finely diced pineapple, capsicum, red onion and fresh mint. Add a squeeze of lime juice and season with salt and pepper. 

Chorizo & Haloumi Skewers

Thread pieces of chorizo, cubes of haloumi and wedges of red onion onto small skewers. Brush with Sundried Tomato & Green Olive Antipasto, pan fry, chargrill or barbecue until browned all over. Serve dolloped with extra antipasto.

Brie, Pear & Feijoa Tart

Fold the edges of a defrosted puff pastry sheet over to form a small 1cm border. Prick pastry all over with a fork. Spread a layer of cream cheese over the pastry, then add a thin layer of Pear & Feijoa Fruit for Cheese. Sprinkle with grated cheddar and top with slices of brie. Season with salt and pepper. Place on a baking paper lined tray and cook at 190°C on fan bake for 20-25 minutes until golden brown. Slice cooked tart into small pieces and top with fresh sliced pear and baby rocket. 

Gruyere & Artichoke Mac & Cheese

Fold Artichoke Antipasto through your favourite mac & cheese recipe. Top with grated Gruyere and fresh breadcrumbs. Grill until golden brown and bubbling.

Wildberry Ambrosia

Combine equal quantities of *whipped coconut cream and thick coconut yoghurt. Divide between individual serving bowls and top with raspberries (fresh or frozen), crushed meringues, small chunks of dark chocolate and a drizzle of  NZ Wildberry Dessert Sauce.

*Make whipped coconut cream by removing the creamy layer from the top of a can of chilled coconut cream (discard the watery layer underneath or use in smoothies). Use an electric whisk to beat until soft peaks form (this will take longer than regular cream). Add a little icing sugar when whisking, if you wish.