Healthy entertaining recipes for Melbourne Cup

by Lauren James on October 22, 2012

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

  1. Place a slice of bocconcini on each rockmelon wedge.  Wrap in prosciutto.  Add a toothpick if required.
  2. 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

  1. 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.
  2. 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.
  3. Place each piece of chicken on a cucumber slice and arrange on a serving platter.
  4. 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

  1. Soak 12 bamboo skewers in water for 30 mins.
  2. 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.
  3. 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.
  4. Serve on a platter sprinkled with mint leaves and lemon wedges.

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