iVillage logo
Search iVillage
Home & Garden
Food & Drink
Work & Money
Travel
Beauty & Fashion
Diet & Fitness
Health
Entertainment
Relationships
Pregnancy
Parenting
Horoscopes
Top of the frocks
Dresses for every occasion
Video nasty
Jordan wants movie about her life
Get the look
Try a virtual makeover today
Food & Drink 
  |  Entertaining  |  Drinks parties  |  Party food skewers
Advertisement
Topics
What's cooking?
Who's cooking?
Drinks
Basics
Entertaining
Drinks parties
Picnics
Barbecue
Sunday lunch
Christmas
Special occasions
Dinner parties
Easter
Baking & desserts
Fish & shellfish
Meat & poultry
Fruit & veg
Through the seasons
Recipe finder
Photo galleries
Home & Garden
iVillage shopping

Hot stuff
Kitchen skills for kids
Olympics 2008
Diva TV
Vote for a good cause
Summer party menu
Fast and healthy meals
Lift your mood with food
Competitions
Special offers
Newsletters
sign up for FREE!




 
Promotions
Give kids the Giggles®
A new snack that will keep kids happy, without making parents feel guilty
Nestle Latte Creations
A chance to win £100 worth of shopping vouchers

Party food skewers

by Amy Willcock
continued from page 1
  • A fun way to make your own canapés is to prepare a platter or tray with small bowls of cubed mozzarella, cherry tomatoes, pitted olives, a fresh large basil plant for people to pick the leaves off and a bundle of cocktail sticks for guests to make their own canapés. Leave a bowl of olive oil on the side for dunking.
  • Marinated prawns wrapped in mangetouts are very simple to make. Blanch some mange-touts and set aside. Either using a store-bought dressing or your own home-made dressing (I would use something oriental), put your defrosted, cooked prawns into a resealable bag and marinade for a minimum of 2 hours in the fridge. When you’re ready to serve, take a prawn, wrap it with the mangetout and skewer it with a cocktail stick to secure. You can use a Savoy cabbage to display the canapés: poke the sticks into the cabbage and place on a plate.
  • Thread 1 shitaake mushroom onto a sprig of rosemary, leaving all the leaves on the exposed end, and place in a shallow bowl. Whisk together 1 tbsp balsamic vinegar, 3 tbsp olive oil, salt and pepper and pour over the mushrooms. Set aside for a minimum of 1 hour. When ready to cook, heat a ridged pan until smoking, and grill them for about 2 minutes each side. They are delicious hot but can also be served at room temperature.
  • What party would be complete without a sausage on a stick? Cook mini sausages in honey and mustard until glistening, then secure on a stick and serve with a selection of grainy mustards.
    iVillage TV - Food zone

    View video in larger player


    •  previous | 1 |  2 | print printer friendly send to a friend
      
    Delicious     Digg     reddit     Facebook     StumbleUpon