Post by kickingfrog on Feb 9, 2011 16:28:24 GMT
Finger food ideas please
Posted by Fiona on 1/11/2004, GF board
..... I've decided that Mum and Dad's Anniversary buffet will be all GF, trouble is though I'm stuck for finger food ideas!!
Does anyone know if the mini rice cakes go soggy with a filling on and do you think I could make some pastry cases and fill with something GF.
Thanks for any ideas
*******
From Jan:
Have you been on the Glutafin web site they have loads of recipes , i did some garlic dough balls from there site for my husbands party and they went down a storm
*********
From Rachel
I catered for our wedding last year at which the guests included coeliac, dairy intolerant, vegetarian and vegan! We had french onion tart (you could do this or any other quiche as little individual tarts), a huge baked salmon with dill mayonnaise, loads of different salads, my mum made two paellas (one meat and fish, one vegan). You could also do pizza fingers, dips with corn chips and raw veg, cheese straws, chicken satay with peanut sauce, cold chicken drumsticks, onion bhajees, samosas, cheese scones with a topping, stuffed mushrooms... just about anything can be adapted to GF with a little bit of imagination.
**********
Finger food
Posted by anna on 2/11/2004, Gf board
M+S chipolata sausages are GF and yummy hot or cold!
***********
by Eileen » Thu Nov 04, 2004 9:19 am
If you are not used to catering for such a number of people, I would suggest you prepare as much food as possible the day before. That way, you will enjoy the event much more and will be more relaxed! Anyway, here are a couple of ideas:-
Celery with olive cheese filling
12 sticks of celery
225g/8oz cream cheese
2oz black or green olives, stoned and chopped finely
55g/2oz red pepper, finely chopped
2 spring onions, finely chopped
1 tbsp finely chopped fresh parsley
2 tsp Tabasco or hot pepper sauce, optional
Top and tail celery sticks, removing all the leaves and any rough strings.
Beat cream cheese in mixing bowl until soft and smooth. Add all other ingredients and mix well.
Spoon or pipe mixture into the celery stalks. Cut sticks into 2 inch pieces.
I would double the amount for 20 people.
*********
Devilled eggs
8 hardboiled eggs
2 tbsp tuna fish
4 anchovy fillets
6 black olives, stoned
1 tsp capers
Peel eggs, cut in half lengthways, remove yolks. Mash yolks or put in food processor, along with the tuna, 2 of the anchovies, 4 of the olives and all of the capers.
Blend ingredients together to make smooth paste, adding 1 teaspoon of oil from the tuna or anchovies, or some extra virgin olive oil, to achieve the correct consistency.
Arrange egg whites on dish. Fill gaps with yolk mixture using a teaspoon or piping bag.
Garnish the filled eggs with remaining anchovies and olives, (cut into tiny strips).
Again, I would double the amount for 20 people.
***********
Buttered herby new potatoes
30 small new potatoes
6oz butter
2tbsp finely minched fresh rosemary
salt and pepper
Boil potatoes in salted wwater until just tender and drain well.
Melt butter in large, heavy pan, add rosemary, potatoes and mix well. Continue cooking, for 5 mins, stirring frequently, or until potatoes are thoroughly coated in rosemary butter and are starting to brown.
Arrange potatoes on large platters, sprinkle with salt and pepper.
I have a few more ideas and will post soon.
***********
by Eileen » Tue Nov 16, 2004 9:31 am
Hot salsa nachos
4 packs GF nachos or tortilla chips
8 tbsp jalapeno peppers, sliced finely
8oz Cheddar cheese, grated
2tbsp finely chopped fresh coriander to garnish
TO SERVE.... tomato salsa, guacamole, soured cream
Preheat oven to 190/375/Gas mark 5
Tip nachos into shallow ovenproof dish. Sprinkle with the peppers and top with the cheese. Bake for 5-10 nuns to melt cheese.
Remove nachos from oven, garnish with coriander and serve with the salsa, etc. in side dishes
*****************
by Eileen » Tue Nov 16, 2004 9:37 am
Oven-fried chicken bites
6 skinless boned chicken breasts
2 eggs
6fl oz milk
6oz Doves GF flour
2 tbsp paprika
salt and pepper
12oz GF breadcrumbs
Cut chicken into 2inch pieces. Beat eggs with milk. Combine flour, paprika, salt and pepper. Place breadcrumbs in dish.
Preheat oven to 220/425/Gas mark 7
Dip chicken pieces into egg mixture, coat well, drain and dredge in flour. Roll in breadcrumbs.
Melt butter in oven, put chicken in and bake for 15-20 mins, turning half way through.
*****************
by Eileen » Tue Nov 16, 2004 5:01 pm
Stuffed mushrooms
2lbs button mushrooms
4tbsp minced onion
4 garlic cloves
8oz butter
2oz fresh GF white breadcrumbs
2 tsp parsley
2/3 tbsp Parmesan
Preheat oven to 180/350/Gas mark 4
Remove mushroom stems and chop finely. Mix with onion and 2 finely chopped cloves of garlic.
Melt half of the butter over a medium heat in heavy frying pan. Cook stems, onion and garlic for 3 mins, or until softened. In a bowl combine breadcrumbs, parsley and cheese. Stir into hot onion mixture. Place a small spoonful in each mushroom cup.
Melt remaining butter in pan, mince remaining garlic and toss in butter for 2 mins. Pour half into shallow ovenroof dish.
Arrange stuffed mushroom caps in dish, pour over remaining butter and place dish in oven. Bake for 20 mins and serve hot.
**************
by Eileen » Tue Nov 16, 2004 5:09 pm
Prawn balls
900g/2lbs prawns
12-20 water chestnuts
2tbsp minced onion
2tsp finely grated fresh ginger
2 eggs, beaten
4tbsp cornflour
1tbsp dry sherry
1 tsp salt
oil for deep frying
GF chilli or tamari sauce to serve
Put prawns, chestnuts, onion and ginger in food processor and blend to make thick paste. Transfer to mixing bowl, add egg, cornflour, sherry and salt. Mix well. Cover bowl with clingfilm and chill for 30 mins.
Then shape prawn paste into small balls. Heat oil in wok or deep pan. Drop balls gently into oil and cook until golden. Drain for few mins on plate lined with kitchen paper.
Serve hot, garnished with lemon and lime slices.
***********
by Eileen » Tue Nov 16, 2004 5:16 pm
Stuffed peppers
2 red, 2 green and 2 yellow peppers
6oz cream cheese
1tsp lemon juice
3oz smoked salmon
salt and pepper
Cut thick slice off top of peppers and carefully remove all the seeds.
Beat cream cheese with lemon juice until light and smooth. Add diced or minced salmon and blend thoroughly. Season with salt and pepper.
Fill the peppers with chees, packing it in gently. Cover with clingfilm and chill for 3 hours.
To serve...cut into thin slices horizontally and arrange, overlapping slices on attractive plate.
by Eileen » Tue Nov 16, 2004 5:24 pm
Savoury rice balls
55g/2oz cooked rice or plain risotto
175g/6oz white crabmeat, flaked
3 spring onions, finely chopped
2tbsp mayonnaise (Hellman's is GF)
55g/2oz grated cheese, e.g. mozzarella or Gruyere)
pince of cayenne
1tbsp fresh parsley, finely chopped
2 eggs
25g/1oz GF Doves white flour
GF white breadcrumbs to coat
oil for deep frying
Combine all ingredients, except one egg and the flour, and mix well. Cover with clingfilm and chill for at least 2 hrs, but overnight if poss.
Take spoonfuls of mixture and roll, with wet hands, into small balls. Cover as before and chill for 30 mins.
Heat oil over high heat in large wok or deep pan.
Meanwhile, beat remaining egg, gently roll balls in the flour, then quickly dip in beaten egg. Coat thoroughly and drain off excess.
Roll balls in breadcrumbs then fry for about 5 mins or until crisp and golden. Drain well on kitchen paper and serve either hot or cold.
Eileen
*****
Recipes from Crossed Grain Thai feature (Summer 2003)
by racjen » Thu Nov 18, 2004 11:46 pm
Sesame Seed Prawn Toast
100g cooked prawns
15g butter
1 small spring onion, chopped
1/4 tsp grated root ginger
10ml Schar Mix C
10ml water
10ml dry sherry
1 small egg white, lightly beaten
50 - 75g sesame seeds
6-8 slices GF bread
Oil for frying
Put everything except the sesame seeds and bread into a food processor and make into a paste. Spread the slices of bread with the paste, then press down onto the sesame seeds. Fry 2 or 3 slices at a time, spread side down for 2 minutes, then flip over and cook the other side for a minute. Drain on kitchen paper, then cut into fingers.
**********
Thai Style Fishcakes
200g salmon, cod, coley, haddock or plaice, cut into small chunks
2 tbsp Thai curry paste (red or green)
2 tbsp chopped fresh coriander
Mix these three ingredients together and shape into rounds. Dip in GF flour, then egg white, then GF crispbread crumbs. Place on a baking sheet and bake at 150C/Gas 4 for 20-25 mins.
racjen
**********
Success!
Anniversary Buffett a success!
Posted by Fiona on 29/11/2004
Just wanted to thank everyone for the helpful food suggestions for a finger buffet, it was a roaring success and I and my Aunt had great delight in knowing everything we ate was gluten free and no risk of contamination! Surprisingly no one noticed it was all gluten free until I popped a mini cheese and onion quiche in my mouth and was politely reminded you can't have that! Were they surprised when I said actually everything you have been eating is gluten free! Can't list everything I made but had success with mini quiches - Juvela, Garlic Dough Balls - Glutafin, Devilled eggs, stuffed celery sticks, cocktail sausages, cheese + pineapple sticks, cheese + onion sticks, crudites, dips, gluten free breadsticks, chicken drumsticks, pork pie from Lifestyle. Had trifle made with Schar Savoy Biscuits, mini pavlovas from Sainsbury's and coconut macaroons. A very successful evening and it was so nice to see the look on people's faces when they realised it was gluten free - priceless as I think there seems to be a stigma that all gluten free foods taste awful. Well some don't taste any different and in some cases taste nicer than the wheat flour equivalent!
*******************
Posted by Fiona on 1/11/2004, GF board
..... I've decided that Mum and Dad's Anniversary buffet will be all GF, trouble is though I'm stuck for finger food ideas!!
Does anyone know if the mini rice cakes go soggy with a filling on and do you think I could make some pastry cases and fill with something GF.
Thanks for any ideas
*******
From Jan:
Have you been on the Glutafin web site they have loads of recipes , i did some garlic dough balls from there site for my husbands party and they went down a storm
*********
From Rachel
I catered for our wedding last year at which the guests included coeliac, dairy intolerant, vegetarian and vegan! We had french onion tart (you could do this or any other quiche as little individual tarts), a huge baked salmon with dill mayonnaise, loads of different salads, my mum made two paellas (one meat and fish, one vegan). You could also do pizza fingers, dips with corn chips and raw veg, cheese straws, chicken satay with peanut sauce, cold chicken drumsticks, onion bhajees, samosas, cheese scones with a topping, stuffed mushrooms... just about anything can be adapted to GF with a little bit of imagination.
**********
Finger food
Posted by anna on 2/11/2004, Gf board
M+S chipolata sausages are GF and yummy hot or cold!
***********
by Eileen » Thu Nov 04, 2004 9:19 am
If you are not used to catering for such a number of people, I would suggest you prepare as much food as possible the day before. That way, you will enjoy the event much more and will be more relaxed! Anyway, here are a couple of ideas:-
Celery with olive cheese filling
12 sticks of celery
225g/8oz cream cheese
2oz black or green olives, stoned and chopped finely
55g/2oz red pepper, finely chopped
2 spring onions, finely chopped
1 tbsp finely chopped fresh parsley
2 tsp Tabasco or hot pepper sauce, optional
Top and tail celery sticks, removing all the leaves and any rough strings.
Beat cream cheese in mixing bowl until soft and smooth. Add all other ingredients and mix well.
Spoon or pipe mixture into the celery stalks. Cut sticks into 2 inch pieces.
I would double the amount for 20 people.
*********
Devilled eggs
8 hardboiled eggs
2 tbsp tuna fish
4 anchovy fillets
6 black olives, stoned
1 tsp capers
Peel eggs, cut in half lengthways, remove yolks. Mash yolks or put in food processor, along with the tuna, 2 of the anchovies, 4 of the olives and all of the capers.
Blend ingredients together to make smooth paste, adding 1 teaspoon of oil from the tuna or anchovies, or some extra virgin olive oil, to achieve the correct consistency.
Arrange egg whites on dish. Fill gaps with yolk mixture using a teaspoon or piping bag.
Garnish the filled eggs with remaining anchovies and olives, (cut into tiny strips).
Again, I would double the amount for 20 people.
***********
Buttered herby new potatoes
30 small new potatoes
6oz butter
2tbsp finely minched fresh rosemary
salt and pepper
Boil potatoes in salted wwater until just tender and drain well.
Melt butter in large, heavy pan, add rosemary, potatoes and mix well. Continue cooking, for 5 mins, stirring frequently, or until potatoes are thoroughly coated in rosemary butter and are starting to brown.
Arrange potatoes on large platters, sprinkle with salt and pepper.
I have a few more ideas and will post soon.
***********
by Eileen » Tue Nov 16, 2004 9:31 am
Hot salsa nachos
4 packs GF nachos or tortilla chips
8 tbsp jalapeno peppers, sliced finely
8oz Cheddar cheese, grated
2tbsp finely chopped fresh coriander to garnish
TO SERVE.... tomato salsa, guacamole, soured cream
Preheat oven to 190/375/Gas mark 5
Tip nachos into shallow ovenproof dish. Sprinkle with the peppers and top with the cheese. Bake for 5-10 nuns to melt cheese.
Remove nachos from oven, garnish with coriander and serve with the salsa, etc. in side dishes
*****************
by Eileen » Tue Nov 16, 2004 9:37 am
Oven-fried chicken bites
6 skinless boned chicken breasts
2 eggs
6fl oz milk
6oz Doves GF flour
2 tbsp paprika
salt and pepper
12oz GF breadcrumbs
Cut chicken into 2inch pieces. Beat eggs with milk. Combine flour, paprika, salt and pepper. Place breadcrumbs in dish.
Preheat oven to 220/425/Gas mark 7
Dip chicken pieces into egg mixture, coat well, drain and dredge in flour. Roll in breadcrumbs.
Melt butter in oven, put chicken in and bake for 15-20 mins, turning half way through.
*****************
by Eileen » Tue Nov 16, 2004 5:01 pm
Stuffed mushrooms
2lbs button mushrooms
4tbsp minced onion
4 garlic cloves
8oz butter
2oz fresh GF white breadcrumbs
2 tsp parsley
2/3 tbsp Parmesan
Preheat oven to 180/350/Gas mark 4
Remove mushroom stems and chop finely. Mix with onion and 2 finely chopped cloves of garlic.
Melt half of the butter over a medium heat in heavy frying pan. Cook stems, onion and garlic for 3 mins, or until softened. In a bowl combine breadcrumbs, parsley and cheese. Stir into hot onion mixture. Place a small spoonful in each mushroom cup.
Melt remaining butter in pan, mince remaining garlic and toss in butter for 2 mins. Pour half into shallow ovenroof dish.
Arrange stuffed mushroom caps in dish, pour over remaining butter and place dish in oven. Bake for 20 mins and serve hot.
**************
by Eileen » Tue Nov 16, 2004 5:09 pm
Prawn balls
900g/2lbs prawns
12-20 water chestnuts
2tbsp minced onion
2tsp finely grated fresh ginger
2 eggs, beaten
4tbsp cornflour
1tbsp dry sherry
1 tsp salt
oil for deep frying
GF chilli or tamari sauce to serve
Put prawns, chestnuts, onion and ginger in food processor and blend to make thick paste. Transfer to mixing bowl, add egg, cornflour, sherry and salt. Mix well. Cover bowl with clingfilm and chill for 30 mins.
Then shape prawn paste into small balls. Heat oil in wok or deep pan. Drop balls gently into oil and cook until golden. Drain for few mins on plate lined with kitchen paper.
Serve hot, garnished with lemon and lime slices.
***********
by Eileen » Tue Nov 16, 2004 5:16 pm
Stuffed peppers
2 red, 2 green and 2 yellow peppers
6oz cream cheese
1tsp lemon juice
3oz smoked salmon
salt and pepper
Cut thick slice off top of peppers and carefully remove all the seeds.
Beat cream cheese with lemon juice until light and smooth. Add diced or minced salmon and blend thoroughly. Season with salt and pepper.
Fill the peppers with chees, packing it in gently. Cover with clingfilm and chill for 3 hours.
To serve...cut into thin slices horizontally and arrange, overlapping slices on attractive plate.
by Eileen » Tue Nov 16, 2004 5:24 pm
Savoury rice balls
55g/2oz cooked rice or plain risotto
175g/6oz white crabmeat, flaked
3 spring onions, finely chopped
2tbsp mayonnaise (Hellman's is GF)
55g/2oz grated cheese, e.g. mozzarella or Gruyere)
pince of cayenne
1tbsp fresh parsley, finely chopped
2 eggs
25g/1oz GF Doves white flour
GF white breadcrumbs to coat
oil for deep frying
Combine all ingredients, except one egg and the flour, and mix well. Cover with clingfilm and chill for at least 2 hrs, but overnight if poss.
Take spoonfuls of mixture and roll, with wet hands, into small balls. Cover as before and chill for 30 mins.
Heat oil over high heat in large wok or deep pan.
Meanwhile, beat remaining egg, gently roll balls in the flour, then quickly dip in beaten egg. Coat thoroughly and drain off excess.
Roll balls in breadcrumbs then fry for about 5 mins or until crisp and golden. Drain well on kitchen paper and serve either hot or cold.
Eileen
*****
Recipes from Crossed Grain Thai feature (Summer 2003)
by racjen » Thu Nov 18, 2004 11:46 pm
Sesame Seed Prawn Toast
100g cooked prawns
15g butter
1 small spring onion, chopped
1/4 tsp grated root ginger
10ml Schar Mix C
10ml water
10ml dry sherry
1 small egg white, lightly beaten
50 - 75g sesame seeds
6-8 slices GF bread
Oil for frying
Put everything except the sesame seeds and bread into a food processor and make into a paste. Spread the slices of bread with the paste, then press down onto the sesame seeds. Fry 2 or 3 slices at a time, spread side down for 2 minutes, then flip over and cook the other side for a minute. Drain on kitchen paper, then cut into fingers.
**********
Thai Style Fishcakes
200g salmon, cod, coley, haddock or plaice, cut into small chunks
2 tbsp Thai curry paste (red or green)
2 tbsp chopped fresh coriander
Mix these three ingredients together and shape into rounds. Dip in GF flour, then egg white, then GF crispbread crumbs. Place on a baking sheet and bake at 150C/Gas 4 for 20-25 mins.
racjen
**********
Success!
Anniversary Buffett a success!
Posted by Fiona on 29/11/2004
Just wanted to thank everyone for the helpful food suggestions for a finger buffet, it was a roaring success and I and my Aunt had great delight in knowing everything we ate was gluten free and no risk of contamination! Surprisingly no one noticed it was all gluten free until I popped a mini cheese and onion quiche in my mouth and was politely reminded you can't have that! Were they surprised when I said actually everything you have been eating is gluten free! Can't list everything I made but had success with mini quiches - Juvela, Garlic Dough Balls - Glutafin, Devilled eggs, stuffed celery sticks, cocktail sausages, cheese + pineapple sticks, cheese + onion sticks, crudites, dips, gluten free breadsticks, chicken drumsticks, pork pie from Lifestyle. Had trifle made with Schar Savoy Biscuits, mini pavlovas from Sainsbury's and coconut macaroons. A very successful evening and it was so nice to see the look on people's faces when they realised it was gluten free - priceless as I think there seems to be a stigma that all gluten free foods taste awful. Well some don't taste any different and in some cases taste nicer than the wheat flour equivalent!
*******************