Scallop skewers and seafood cocktails: Classic party food recipes
TRIED-and-tested party food classics by our celebrity chef Aldo Zilli.
Try these classic and straightforward recipes
Happy New Year’s Eve readers. We will be marking it with some great food and perhaps some bubbly. And of course New Year’s resolutions. One of mine is to spoil my wife a bit more, perhaps with treats from Sheryl at Fulford Flowers, who does amazing floral and citrus arrangements.
Today’s book is perfect if you are planning to host a party. Appetizers is packed full of suggestions for food for entertaining and covers a variety of world cuisines from Asian sushi and dim sum to Spanish tapas. There is even an Italian section. The recipes are all classic and straightforward.
I have picked two Spanish style dishes – chorizo, red pepper and pea frittata bites and chorizo and scallop skewers and a classic seafood cocktail. So have a fabulous New Year and a happy and healthy 2017. Ciao!
CHORIZO, RED PEPPER AND PEA FRITTATA BITES
4 x 60g chorizo sausages
16 eggs
300ml crème fraîche
A pinch of salt and freshly ground black pepper
1 tbsp olive oil
150g red onion, finely chopped
1 garlic clove, crushed
130g fresh or frozen peas
1 red pepper, deseeded and cut into strips
60g baby spinach leaves
SERVES: 8-10
PREPARATION: 5 MINUTES
COOKING TIME: 35-40 MINUTES
Preheat the oven to 180°C/350°F/Gas Mark 4. Lay the sausages on a baking sheet and cook for 12 minutes. Drain on paper towels and cut into 1cm slices.
Reduce the oven temperature to 110°C/225°F/Gas Mark ¼.
Put the eggs in a mixing bowl with the crème fraîche and whisk lightly. Season with salt and pepper and set aside.
Heat the oil in a large non-stick, oven-proof frying pan over a low-medium heat. Add the onion and garlic and sauté until soft. Tip in the chorizo, peas and pepper and cook for 2-3 minutes, stirring occasionally. Add the spinach and stir until it begins to wilt. Arrange the mix evenly over the base of the pan and carefully pour in the egg mixture.
Reduce the heat and cook gently, moving the egg in from the edges of the pan. After 10 minutes put the pan in the oven for 15-20 minutes, until the frittata is golden and just set. Allow to cool for 10 minutes. Turn the frittata on to a board and cut into 4cm squares.
SCALLOP SKEWERS
12 shelled scallops (or frozen scallops, defrosted)
Olive oil, for frying
Freshly ground black or pink pepper
12 x 1cm cubes of chorizo
Paprika, for sprinkling (optional)
SERVES: 4-6 PREPARATION: 5 MINUTES
COOKING TIME: 5 MINUTES
First fry the scallops in a little olive oil in a frying pan over a high heat for 1 minute on each side, until cooked. Add a good twist of black or pink pepper, then add the chorizo cubes and fry for a further 2-3 minutes, turning and stirring everything often.
Remove the chorizo and scallops from the pan and leave until cool enough to handle, then thread one scallop and chorizo cube on to a toothpick. Thread the scallop on first as the chorizo does a better job of gripping the stick.
Repeat to make 12 canapés in total. Serve immediately, while still warm, sprinkled with a little paprika, if you like.
Recipe for tasty mood-boosting moussaka
SEAFOOD COCKTAILS
12 cherry tomatoes, roughly chopped
4 spring onions, trimmed and thinly sliced
1 fresh red chilli, deseeded and finely chopped
1 garlic clove, crushed
Freshly squeezed juice of 1 lime
400g cooked and peeled prawns in assorted sizes
2 tbsp freshly chopped coriander
A few drops of Tabasco
Salt and freshly ground black pepper, to season
1 ripe avocado
½ iceberg lettuce, shredded
Lime wedges, to serve
SERVES: 4-6
PREPARATION: 20 MINUTES
Put the tomatoes, spring onions and chilli in a bowl with the crushed garlic and freshly squeezed lime juice and mix well.
Add the prawns, chopped coriander, a shake of Tabasco and season well with salt and black pepper.
Cover and set aside to marinate for 10 minutes.
Peel and dice the avocado and gently stir it into the prawn mixture. Arrange a handful of shredded lettuce in each serving bowl, spoon the prawn mixture over the top and serve with extra lime wedges for squeezing.