Melbourne Cup and Xmas functions will be here before you know it! Here are some tasty but healthy recipes to serve when entertaining.
Prosciutto & Melon Bites Makes 24 bites
1 small rockmelon, deseeded & chopped into 24 small wedges
6 medium balls bocconcini cheese, each sliced in to 4
12 slices prosciutto, cut in half lengthwise
- Place a slice of bocconcini on each rockmelon wedge. Wrap in prosciutto. Add a toothpick if required.
- Season with pepper and serve.
Five spice chicken Bites Makes 24 bites
1kg chicken breast fillets, cubed
1 tsp five spice powder
2 garlic cloves, crushed
1 tsp sesame oil
¼ cup honey
¼ cup soy sauce
1 telegraph cucumber, cut in to 24 slices
thinly sliced green onion
1 bunch corainder, leaves pulled
- Place chicken in a shallow glass bowl. Add spice, garlic, oil, honey and soy sauce. Mix well to coat, cover and refrigerate for 30 minutes.
- Heat a char-grill or BBQ over medium-high heat. Cook chicken in 2-3 batches for 5-6 minutes or until chicken is browned and cooked through.
- Place each piece of chicken on a cucumber slice and arrange on a serving platter.
- Scatter over coriander leaves and onion.
Prawn, mint & lemon skewers Makes 12 skewers
2 garlic cloves, crushed
1 long red chilli, seeded and finely chopped
1tblsp chopped fresh mint
1 tblsp finely grated lemon rind
1 tblsp olive oil
2 tsp fresh lemon juice
900g large green prawns, deveined, peeled, tails in tact.
Olive oil spray
Fresh mint leaves and lemon wedges, to serve
- Soak 12 bamboo skewers in water for 30 mins.
- Combine garlic, chilli, mint, lemon rind, oil and lemon juice in a medium bowl. Add the prawns and stir to coat. Allow to marinate for 10 mins, refrigerated.
- Thread prawns on to skewers. Season to taste. Heat a BBQ grill or chargrill on high. Spray the skewers with oil. Cook for 2-3 mins per side or until golden.
- Serve on a platter sprinkled with mint leaves and lemon wedges.