By Connie Clarkson
Summer parties are just around the corner and finger food is the perfect way to feed the masses, especially if you haven't got a lot of room to sit everyone down.
It can be tricky to manage a glass, a napkin, shake hands, chat AND eat elegantly all at the same time, so when you prepare finger food for your guests, give a thought to how they are going to manage your delicious morsels.
These recipes have always worked and there's never ever very much left over
Ham and Egg Finger Sandwiches
- 200 g shredded ham
- 4 eggs, hard boiled and shelled
- 2 tblsp mayonnaise
- 2 tsp grainy mustard
- 1 spring onion finely chopped
- 6 tblsp butter, softened
- 1 tank loaf, sliced lengthwise - you should get approximately 6 long slices (excluding the crusts)
- Salt and pepper
First prepare the egg filling. Mash eggs with mayo and stir in mustard and spring onions. Set aside till required.
Lightly butter one side of two slices of bread, spread egg mixture on them. Cover egg mixture with the next two slices of bread.
Spread butter on top side of each sandwich and lay shredded ham on each sandwich. Add salt and pepper to taste.
Complete each sandwich with remaining two slices of bread, making two long double deckers.
Slice the crusts away and cut into 8 squares.
Makes 16 square.
Alternative combinations: Chicken mayo and cucumber.
Crumbed bacon wrapped scallops
- 1 doz scallops
- 6 strips streaky bacon cut into half
- 1 egg, beaten
- 1 cup panko bread crumbs
- Oil for pan frying
Wrap each scallop with a strip of bacon.
Dip wrapped scallop in the beaten egg, then role in the bread crumbs till well coated.
Set aside till you are ready to pan fry
Repeat till all scallops are crumbed.
Heat oil in a shallow pan till hot and pan fry crumbed scallops till golden brown
Serve hot on a platter with toothpicks
(warn your guests they will be very hot)
Rare roast beef with pesto on horse radish and polenta
- 250 g fillet or scotch fillet, grilled till medium rare
- 1 cup express polenta
- Horseradish cream
- Pesto
Make up polenta according to the package, spread out onto a sheet so that the polenta is 1.5 cm thick. Leave to set.
Thinly slice cooked fillet and set aside till required.
Using a small round cookie cutter, about 2 cm in diameter, cut little rounds out of the polenta.
Spread a little horse radish cream on each polenta round, top with a slice of beef and top with a small dollop of pesto.
Arrange on a platter and serve.
Makes approximately 36 bites.