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Following on from last month's look at wedding food, here is a look at more recipes suitable for a buffet or banquet. Remember, if you didn't see last month's recipes, you can catch them on our website www.costacalidachronicle.com. Although these recipes are typical buffet food, they also go down very well at BBQ's or just your average Sunday tea. Rich and tasty but also relatively easy to prepare, Devil's on Horseback's contracting ingredients provide a taste sensation making it the perfect nibble at any gathering. In fact why not try all the recipes this month for something a little different and impress your friends and family with a meal fit for a wedding.
Buen Appetito
Devils on Horseback
40 whole Almonds
20 Apricots (no need to soak dried)
20 stoned Prunes
20 rashers of smoked streaky Bacon
Black pepper
2 tbsp Olive Oil
Put the almonds into a bowl and cover with boiling water. Leave to stand for 10 minutes, then peel off the skins. Stuff one almond into each apricot and prune.
Stretch the bacon rashers with the back of a knife to prevent them from shrinking during cooking. Chop each one in half. Roll each prune and each apricot in half a rasher. Season with pepper and place on a baking tray and brush with olive oil. Grill the devils on horseback for 10 minutes until brown and crisp.
Smoked Salmon Party Bites
1 Lemon
1 bunch of Dill
250g smoked Salmon
2 tbsp crème fraiche
90ml double cream
Salt and Pepper
½ tsp Paprika
1 bread stick
Grate the rid of the lemon and the squeeze the juice into a bowl. Place the smoked salmon and crème fraiche in a food processor and blend to a fine paste. Add the dill to the paste and then add the lemon rind and juice. Lightly whip the cream and then fold into the paste. Season and add paprika and leave in the fridge for an hour. Slice the bread into 20 slices and then toast lightly under the grill. Spoon the paste into a piping bag and swirl generously onto each slice.
Courgette and Cheese filled
Mushrooms
20 large flat
Mushrooms
3 Courgettes
1 small Onion
4 tbsp Olive Oil
½ tsp dried Oregano
100g hard goat's Cheese
4 Eggs
4 tbsp Milk
Salt and Pepper
Clean the mushrooms and wipe with kitchen towel. Remove stalks and chop. Dice the courgette and peel and dice the onion. Heat 2 tbsp of olive oil in a pan and lightly brown the mushroom caps. Remove from the pan and place on kitchen towel to drain. Keep warm in a low oven. Leave the mushroom juice in the pan and add the rest of the oil. Sauté the onion until soft and then add the courgettes and cook for 3 minutes. Add the chopped mushroom stalks and dried oregano. Simmer for 5 -10 minutes or until the liquid evaporates. Roughly dice the cheese then whisk the eggs in a bowl with the milk and then season with salt and pepper. Add the cheese mixture to the courgette mixture and cook continually stirring until the eggs are set. Fill each mushroom cap with a spoonful of mixture. Best served warm.
Prawn and Salmon Brochettes
½ Cucumber
150g smoked Salmon
1 Avocado
1 Lemon
16 cooked tiger Prawns
The Dip
1 clove Garlic
4 tbsp Mayonnaise
Dash of Tabasco Sauce
Salt and Pepper
Peel the cucumber and cut into half length-ways. Scoop out the seeds and then cut in half again and then into approx. 3cm pieces. Cut the salmon into strips. Peel the avocado, remove the stone and cut the flesh into 3cm pieces. Grate the rind and squeeze the juice from the lemon and toss the avocado in the mixture. Wrap the salmon strips around half the prawns. Thread the cucumber, salmon, avocado and tiger prawns alternatively onto 6 wooden skewers.
Potato Salad
700g new Potatoes
Salt and Pepper
6 tbsp Mayonnaise
1 tbsp white wine Vinegar
2 tsp wholegrain Mustard
4 spring Onions
Wash potatoes and boil in a large saucepan and add water and salt. Cook for 10 minutes or until potatoes are tender when pricked with a knife. Drain and rinse under cold water and leave to cool. Meanwhile, make dressing by adding mayonnaise, mustard and vinegar in a large bowl and whisk together with a fork. Add seasoning to taste. Slice spring onions and stir into the dressing. Add potatoes to the dressing and stir well to coat. Serve.