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This month's feature article is all about weddings in Spain and so what better time to look at food fit for a celebration. From a full sit down meal to a light buffet, wedding food traditional uses more expensive ingredients and can take a bit extra care in the preparation. This month we look at some buffet dishes (finger or fork) which will add a touch of elegance to your table but are still fairly easy to do. Brightly coloured edible garnishes will make your buffet dishes even more appetizing and appealing. Cut tomato skins into long spirals and then twist them around to make edible roses. Alternatively, cut a pattern around some thin slices of carrot or cucumber to make simple flower shapes.
Buen Apeitito
Crisp Gouda and Ham Balls
150g Gouda cheese
75g smoked ham
½ bunch of parsley
50g butter
Salt and pepper
Pinch of paprika
150g plain flour
4 large eggs
1tsp crème fraiche
Your normal oil in a deep fat fryer
Tomato, lettuce and parsley to garnish
Grate the cheese. Finely dice the ham. Heat 250ml water in a saucepan with the butter but do not allow to boil. Season and add paprika. When the butter is melted, but before it boils quickly, beat in the flour until it forms a soft, smooth paste. Cook for 2 minutes and allow to cool slightly. Transfer to a mixing bowl and add the eggs, one at a time, but do not let the mixture become too runny. Mix in the cheese, ham, parsley and crème fraiche. Heat oil in deep fat fryer, Drop spoonfuls of mixture into the oil and cook for 5 minutes, or until golden brown. Drain on kitchen paper and serve hot or cold.
Garlic Prawns with Almond Dip
20 cooked large prawns
5 cloves garlic
5 tbsp olive oil
Salt and pepper
Dip
50g ground almonds
250ml vegetable stock
1 bunch parsley
1 clove garlic
1 tbsp crème fraiche
1 lemon
Wash and dry prawns. Peel 5 cloves of garlic and crush into a frying pan. Add the oil and cook for 1 minute, then add the prawns. Cook for 2 minutes, season and set aside. For the dip, place the ground almonds in a non-stick pan and brown them over a low heat. Add the stock and cook for a further 3-4 minutes or until the mixture becomes a thick paste. Leave to cool for 5 minutes. Wash and chop parsley and add to the almond paste. Peel garlic and crush into the mixture. Fold in the crème fraiche and season with a pinch of chilli powder, salt and pepper. Put dip in a bowl and arrange the prawns around it and garnish with lemon slices. Serve with a glass of dry fino sherry for a Spanish theme.
Mini Quiche Lorraines
175g plain flour
Salt and pepper
80g butter
90g smoked ham
90g roasted ham
100g Gruyere
cheese or equivalent
Pinch of paprika and nutmeg
142ml double cream
3 eggs
Mix flour with salt and pepper, cut butter into pieces and rub into flour with 3-4 tbsp cold water to form a soft dough. Wrap the dough in cling film and chill for 1 hour in fridge.
Chicken and Mushroom Vol-au-Vents
300g puff pastry
1 egg
175g chicken breast
100g smoked bacon pieces
1 small onion
75g small
mushrooms
25g butter
1 tbsp vegetable oil
2 level tbsp plain flour
150ml chicken stock
142ml double cream
1 tbsp lemon juice
Black pepper
Roll out pastry and into rounds.5cm thick. Using smaller pastry cutter cut part way into the centre, brush with egg and bake for 15- 20 minutes in oven 200º degrees/ gas 6. Finely dice chicken breast and bacon pieces. Peel and chop onion and mushrooms. Melt butter in and oil in frying pan and fry onion, chicken and bacon on high for 3 minutes. Turn down heat and add mushrooms and cook for further 3 minutes. Stir in flour to pan and add stock. Stir on low heat until mixture thickens. Stir in cream, lemon juice and black pepper. Cut out centre of Vol-au-Vents and lift out. Fill with mixture and garnish with parsley
Oriental Coleslaw
225g white
cabbage
1 carrot
3 spring
onions
½ red
pepper
3 tbsp
toasted sesame seeds
100g bean sprouts
Fresh coriander
1 lime
For the dressing
2 tbsp olive oil
4 tbsp red Thai curry paste
½ tsp sugar
Finely shred or chop cabbage, red pepper and spring onion. Grate carrot and add to bowl with cabbage, red pepper and onion. Toast the sesame seeds in small frying pan and transfer to plate to cool. Grate rind of lime and squeeze the juice over mixture. Mix together the dressing ingredients, add to the bowl and toss together to coat.