Planning a christmas party? Healthy snack ideas here!

by Lauren James on December 17, 2012

Asian ginger, soy sauce & sesame prawns                                                Serves 12

1/3 cup salt reduced soy sauce

2 thinly sliced green shallots

1 tblsp honey

2 tsp finely grated fresh ginger

1 garlic clove, crushed

24 cooked prawns, deheaded, tails intact

Toasted sesame seeds & extra shallot to serve

Mix all ingredients except prawns. Place prawns on an asian spoon or in a small bowl or ramakin.  Spoon over 1 tblsp dressing over each.  Top with sesame seeds and shallot to serve.

 

Christmas tomatoes                                                                                                Serves 12

2 x punnets cherry tomatoes

100g light cream cheese

50g Danish fetta

2 tblsp finely chopped fresh basil, plus extra leaves to serve

1 tsp finely grated lemon rind

1 tblsp lemon juice

Slice tops from cherry tomatoes.  Scoop out seeds and discard.

Put all remaining ingredients into a food processor and process until smooth.  Season with salt & pepper.  Transfer to a small piping bag (or a zip-lock bag and snip the corner off)

Pipe the mixture into the tomatoes and arrange on a serving platter.  Top with a baby basil leaf.

 

Dates with goat’s cheese & prosciutto                                                            20 serves

10 fresh dates, halved

200g goats cheese

10 slices prosciutto, halved lengthwise

Spread 1-2 tsp of goats cheese on each halved date.  Wrap in prosciutto and serve!

 

Prosciutto wrapped asparagus                                                                        12 serves

12 asparagus spears (1-2 bunches)

6 prosciutto slices, cut in half lengthways

1 tblsp balsamic vinegar

1.5 tblsp extra virgin olive oil

50g shaved parmesan to serv

 

Preheat a BBQ or char-grill on high.  Trim ends of asparagus and wrap a strip of prosciutto down the length of an asparagus spear.  Repeat with all spears.

Cook the asparagus on the grill, turning occasionally for 2-3 minutes until asparagus is bright green and tender crisp. Transfer to a serving platter.  Drizzle with vinegar & oil, season with salt and pepper.  Sprinkle with shaved parmesan and serve!

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