Tuesday 25 February 2014

Party Side Dish Recipes

Party Side Dish Recipes
Parties of this kind are often called "celebrations". A party is not necessarily a private occasion. Public parties are sometimes held in restaurants, pubs, beer gardens, nightclubs or bars, and people attending such parties may be charged an admission fee by the host. A party is a gathering of people who have been invited by a host for the purposes of socializing, conversation, or recreation. A party will typically feature food and beverages, and often music and dancing as well. Some parties are held in honor of a specific person, day, or event, such as a birthday party, a Super Bowl party.
Party is incomplete with out the side dishes. In modern parties like birthday party, reception, kitty party, farewell party and other parties are arrange or make awesome side dishes. Side dishes also presents the standard of party. I have some party dishes recipes, I hope you like my side dishes recipes.
Spicy chicken kebabs
• 3 garlic cloves, roughly chopped
• knob of fresh ginger, roughly chopped, plus extra to serve
• 1 orange, grated zest and juice
• 3 spring onions, roughly chopped
• 2 tbsp clear honey
• 1 tbsp light soy sauce
• 2 tbsp vegetable oil
• 4 small skinless boneless chicken breast fillets, cut into cubes
• 20 button mushrooms
• 20 cherry tomatoes
• 2 large red peppers, seeded and each cut into 10
• Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
• Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.
Mini creamy mushroom pies
• 25g butter, plus extra for greasing
• 1 tsp olive oil
• 1 small onion, finely sliced
• 1 garlic clove, crushed
• 350g mixed mushrooms, sliced
• small handful parsley, finely chopped
• 100ml single cream
• 375g pack ready-rolled shortcrust pastry
• a little plain flour, for dusting
• 1 egg, beaten
• 1 tsp caraway seed
• Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
• Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
• Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal. • Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.
Herb & spice Cheese fritters
• 1 tsp cumin seeds
• 227g pack paneer (Indian cooking cheese, available from supermarkets and Asian grocers), coarsely grated
• handful coriander sprigs, stems and leaves finely chopped
• handful mint leaves, finely chopped
• 1 spring onion, finely chopped
• thumb-size piece ginger, grated
• 2 garlic cloves, finely grated or crushed
• 2 eggs, beaten
• 2 tbsp plain flour
• sunflower oil, for frying
• lemon wedges and sweet chilli sauce, to serve
1. Toast the cumin seeds in a large, non-stick frying pan for about 1 min, shaking the pan until a shade darker, taking care not to burn. Remove from the heat and place the seeds in a mixing bowl.
2. Add everything else, except the oil, lemon and chilli sauce, to the bowl. Season well and mix very thoroughly. Using wet hands, take walnut-size handfuls of the mixture, then press into flat little cakes, like fish cakes or patties. They can now be chilled until ready to cook, or cooked straight away.
3. Reheat the pan over a medium flame and add enough oil to cover the base of the pan. When hot, add the fritters, cook until golden underneath, then turn over and cook until golden all over. Be careful as they may splutter slightly. Drain on kitchen paper and keep warm as you cook batches. Serve with lemon wedges and sweet chilli sauce.
Salmon sushi
• 300g sushi rice
• 4 tbsp rice wine vinegar (see tip below)
• 1 tbsp caster sugar
• 200g pack smoked salmon slices
1. Tip the rice into a sieve. Place under a cold running tap and rinse until the water runs clear, then drain really well and place in a saucepan. Pour over 350ml water. Bring to the boil and cook about for 5 mins until most of the liquid has boiled away and small holes appear in the rice. Turn the heat down as low as it will go. Cover the pan with a really tight-fitting lid or tin foil and leave for 10 mins. Then turn off the heat and leave for another 10 mins.
2. Heat the rice wine vinegar, sugar and a pinch of salt together in the microwave for about 30 secs until the sugar dissolves. Tip the cooked rice into a large bowl. Pour over the warm rice wine mixture and stir through, then leave the rice to cool down.
3. Line a 20 x 20cm baking tin or similar-size dish with a double layer of cling film. Spread the sushi rice over the bottom of the tin (the mixture will be a little sticky, so you may have to wet your hands to do this). Then cover the rice completely with smoked salmon slices. Fold the cling film over the salmon to cover pressing down well with your hands to mould everything together. You can chill the sushi in the fridge until ready to use, but try not to chill it for longer than 3 hrs or the rice will harden.
4. To serve, dip a sharp knife into a little hot water to stop the rice from sticking, then cut into 16 rectangles.

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