Tuesday, May 5, 2015

Garden Party | Food


Hi there! I hope your Tuesday is going well! Remember that I post a Garden Party Style post last week? If not, check it out here. Anyway, better late than never, here comes three food ideas I think is perfect for a Garden Party! Garden Party food should be easy to eat because you will probably be eating standing. Here are three ideas I think is great (and tasty!) and you don't need a fork or a plate, just yourself! 


Chicken pasties

Makes: 24 

Ingredients: 
60 gram unsalted butter
1 onion, chopped
1 teaspoon curry powder
1 carrot, peeled, grated
2 sticks celery, chopped
10 buttom mushrooms, chopped
2 cups shredded, barbecued chicken
270 g can corrn kernels, drained
1 tablespoon plain flour
1 1/2 cups chicken broth
6 sheets puff pastry, defrosted
Milk or egg yolk, to brush pastry

How to:
1. Preheat oven to 180 celsius. Melt butter in a can over medium heat. Add onion and curry and fry until onions are soft but not brown. Add carrot and celery and cook for 1-2 minutes. 

2. Add mushrooms and cook for 2 minutes. Add chicken and corn and stir until combined. Stir in flour, then gradually start adding stock, stirring, until mixture thickens. Set aside to cool. 

3. Cut each pastry sheet into 4. Add about 2 tablespoons of the mixture to the centre of a piece of pastry. Fold over a corner diagonally to enclose the filling and form a triangle. Use a fork to seal the edges, then brush with milk or egg yolk. 

4. Repeat with remaining pastry and mixture. Place on a lined baking tray and bake for 20-25 minutes or until golden. 

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Mini hamburgers

Makes: 24

Ingredients:
You will need 24 toothpicks 
3 small brown onions
250g beef mince
1/3 cup dried breadcrumbs
1 egg, lightly beaten
1/2 cup tomato chutney
20g butter
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
Olive oil cooking spray
6 hamburger buns
24 baby spinach leaves, trimmed

How to:
1. Finely chop half of 1 onion. Thinly slice remaining onions. Place chopped onion, mince, breadcrumbs, egg and 1 tablespoon chutney in a bowl. Season with salt and pepper. Mix to combine. Roll tablespoons of mixture to make 24 balls. Flatten slightly. Place on a plate. Cover and refrigerate for 10 minutes. 

2. Meanwhile, melt butter in a saucepan over medium heat. Add sliced onion. Cook, stirring, for 5 minutes. Add sugar and vinegar. Bring to the boil. Reduce heat to low. Cook, covered, stirring, for 5 minutes. Cook, uncovered, for 3-4 minutes or until onion caramelises. Cover to keep warm.

3. Spray a large frying pan with oil. Heat over medium-high heat. Cook 6 patties for 2 to 3 minuteseach side or until cooked through. Repeat with remaining patties.

4. Meanwhile, preheat grill on medium. Cut each bun crossways into 3 slices. Discard middle slice(see note). Using a 4cm cutter, cut 48 rounds from remaining slices. Place rounds, cut-side up, on trays. Cook for 2 to 3 minutes or until golden.

5. Divide spinach, remaining chutney, patties and caramelised onion between bun bases. Sandwich with bun tops. Insert 1 toothpick in each burger. Ready for serving! 

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Little Lemon Meringue Pies

Makes: 6

Ingredients: 
Crust
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3 tablespoons sugar
Pinch fine salt
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon sour cream or yogurt
Lemon filling
1/3 cup sugar
1 tablespoon cornstarch
4 large egg yolks
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons freshly squeezed lime juice (about 1 lime)
1 tablespoon finely grated lemon zest
3 tablespoons cold unsalted butter, cubed
Meringue
1/4 cup egg whites (about 2 large eggs)
1/2 cup sugar
1/4 teaspoon cream of tartar
Pinch fine salt
1 (6-cup) standard non-stick muffin tin

How to:
Crust

Beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and then the sour cream or yogurt, beating just until the dough is evenly moistened. Turn dough onto a lightly floured work surface and knead lightly to bring it together.

Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick with a rolling pin. Refrigerate for 1 hour.

Cut out 6 (4 1/2-inch) rounds using an inverted bowl or round cookie cutter. Place rounds in the muffin tins and, using a small shot glass or your fingers, press into the corners and about halfway up the sides for a snug fit (see photo). Freeze dough in the muffin tin for 30 minutes.

Position a rack in the lower third of the oven and preheat to 325 degrees F.
 Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. 
Fill with dried beans or pie weights. Bake crusts until just brown around the edges, about 25 to 30 minutes. 
Remove from the oven and cool for about 1 minute; then carefully remove the muffin liners and baking beans.
 Return pan to the oven and continue to bake until crusts are cooked through and evenly browned (see photo), about 15 to 20 minutes more.
 Cool slightly. Then carefully remove crusts from the muffin tin and cool completely on a rack.

Lemon filling

Position a rack in the lower third of the oven and preheat to 325 degrees F.
 Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. 
Fill with dried beans or pie weights. Bake crusts until just brown around the edges, about 25 to 30 minutes. 
Remove from the oven and cool for about 1 minute; then carefully remove the muffin liners and baking beans.
 Return pan to the oven and continue to bake until crusts are cooked through and evenly browned (see photo), about 15 to 20 minutes more.
 Cool slightly. Then carefully remove crusts from the muffin tin and cool completely on a rack.

Meringue

Bring a few inches of water to a boil in a saucepan that can hold a standing mixer's bowl above the water.
 Whisk together the egg whites, sugar, cream of tartar and salt in the bowl by hand. 
Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, about 1 to 2 minutes.
 Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase speed to high and continue to beat to make a stiff,
 cool meringue, about 10 minutes. Dollop or pipe on top of the filling.

Just before serving, preheat the broiler to high. Set the pies on a baking sheet, and place under the broiler until the meringue is evenly toasted, about 2 minutes.
 (Alternatively, brown meringue with a blowtorch.) Serve immediately or refrigerate until ready to serve.


Recipe from taste.co.au and foodnetwork.com

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3 comments

  1. These sound like great recipes! Next time I have the girls over I'll have to pull these out :)

    xoox, SS

    The Southern Stylista

    ReplyDelete
  2. Looks so nice!!!

    http://sbr-fashion-fashion.blogspot.com/

    ReplyDelete
  3. Thank you so much for sharing these cooking recipes. It will be really very helpful for beginners like me those want to cook some tempting recipes for their loved ones. I will try once done with the task of finding couple of good venues in Chicago for my cousins wedding which I have to organize.

    ReplyDelete

Hi there! I love to hear your thoughts and I always read the comments and guess what?! Sometimes I reply too :P

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