Friday, December 10, 2010

Cocktail and Appetizer Night- Devilled eggs and minty chicken balls



Families are special and deserve a celebration once in a while. So to make tonight a party night we decided to have an Appetizer and Cocktail Night instead of a regular sit down meal. My husband made cocktails on demand, even the girls got several rounds of different flavoured shirly temples. It was flirtinis for the adults. Cheers everyone.

Devilled Eggs


Ingredients: (serves 4)
8 Eggs hardboiled and peeled
3 tbsp mayonnaise
salt to taste
Cracked black pepper
A few sprigs of Fresh or Dried Mint
  • Cut the hard boiled eggs gently into half lengthwise.
  • Scoop out the yolk in a bowl and place the white shell in a serving platter.
  • Add mayonnaise, seasoning and finely chopped mint to the yolk and mix very well.
  • Now spoon this mixture back in the empty egg white shells.
  • Sprinkle with more cracked black pepper and garnish with a mint leaf.
  • Cover and refrigerate for minimum 2 hours or max upto a day before serving.
  • Serve over a bed of lettuce.

Minty Chicken Balls
This is a twist on the classic chicken balls recipe. The mint sauce gives it a freshness and an Indian BBQ feel. You can even serve these inside a wrap and it will taste like kathi kabab. This is a great recipe for a party.  With my girls it was a great hit.



Ingredients:(serves 4)
For Chicken balls (makes about 30)
1 lb Minced chicken
1 egg
1/2 red onion finely chopped
3-4 cloves garlic crushed
4 tbsp dry bread crumbs
salt to taste

For mint sauce
1 cup each packed fresh mint and corriander
1/4 red onion
2 cloves garlic
Green chillies
2 tbs tomato paste
  •  Mix all the ingredients for the chicken balls thoroughly.
  • Shape into small 1 inch balls.
  • Deep fry in hot oil till golden brown OR  Bake at 375F for 15 minutes.
  • Make the mint sauce by putting all the ingredients (except tomato paste) in a blender with a little bit of water and blending till it becomes a fine minty concoction.
  • In a pan put a tsp oil and add the mint sauce along with tomato paste and bring to a boil. Now add all the chicken balls and coat them thoroughly with the mint sauce.
  • Simmer covered for 2 minutes to let the flavours seep through.
  • Serve hot.

Mozzarella Skewers


Ingredients:(serves 4)
100 gms Mozzarella cheese (cut into 16 cubes)
16 small cherry tomatoes
16 pitted kalamata olives
1/3 cup Roasted red pepper dressing (Or Greek salad dressing)
  • Divide cheese, tomatoes and olives among 16 toothpicks.
  • In a shallow dish put the dressing and place the skewers in it. Turn the skewers to coat evenly.
  • Let them marinate for 15 minutes at room temperature before refrigerating.
  • Remove skewers from marinade before serving. (Discard the left over marinade)

Tzatziki Sauce
I have very often heard parents complain about their kids not having veges. A great way to lure them to do so is by serving the salad alongside a great tasting dip. This one here is a sure winner everytime. Mild in taste and low in fat, this greek dip is usually served cold with souvlaki and gyros. Garlic and the crushed mint gives it a unique flavour.

     
Ingredients:
1/2 cup thick plain yogurt
1/4 cucumber peeled, grated and drained
1 tsp olive oil
1tsp lime juice
1 small clove of garlic crushed
1/2 tsp dried or fresh mint
salt to taste
  • Put the yogurt in a muslin cloth and put it in a strainer over a bowl.
  • Let stand in the fridge for 4 hours to separate the liquid from the thick yogurt.
  • Mix all the ingredients together with the strained yogurt.
  • Cover and chill.
  • Great accompaniment with shish kabab and grilled fish.

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