Whether you’re having friends over for sundowners, or hosting parents at a children’s party, we’ve got four delicious finger snacks they’ll love.
Stuffed Pitta Pockets
*Makes 4 Pitta Pockets
- 2 eggs
- 200g tinned tuna in sunflower oil, drained
- 100g tinned sweetcorn, drained
- 2tbsp mayonnaise
- 1 tsp white wine vinegar
- 4 spring onions, washed and chopped
- Salt and pepper
- A few drops of Tabasco sauce
- A handful of salad cress (optional)
- 2 pitta breads
- Put the eggs in a saucepan of cold water and bring to the boil.
- Reduce the heat and simmer for 7 to 8 minutes (the yolk should be solid).
- Drain and cool under cold water and peel the eggs when cold.
- Meanwhile, strain the oil from the can of tuna and mix the flaked tuna together with the sweetcorn, mayonnaise, white wine vinegar, spring onion, salt and pepper and the Tabasco sauce.
- Roughly chop the hard-boiled eggs and add to the tuna mix with the salad cress (if using), stirring well.
- Cut the pitta breads in half to give 4 pitta pockets and divide the mixture between them.
Mini chicken prego rolls
- 4 chicken breasts, skin removed
- 8 mini pita pockets
- ¼ cup light mayo
- For the marinade
- 4 tbsp honey or apricot jam
- ½ cup tomato sauce
- 2 tbsp Worchester sauce
- 2 tbsp sweet chutney
- Mix the marinade ingredients together in a bowl and whisk to combine.
- Add the chicken breasts and allow to marinade for 1–4 hours.
- Remove the chicken from the marinade and grill on a hot grill pan for approx. 8 minutes on each side.
Thai prawn kebabs
Prep time: 10 minutes, plus one hour marinating
Cook time: 5 minutes
Makes 8 skewers
- 24 raw tiger prawns
- Zest and juice of half a lime
- 1 tbsp soy sauce
- 1 tsp honey
- Half tsp red Thai paste
- Soak wooden skewers in cold water. Mix together the lime, soy, honey and Thai paste. Toss the prawns into the mixture and leave to marinate for 1 hour. Thread three prawns per skewer.
- Cook on the braai for 2 to 3 minutes each side or until the prawns turn pink, or fry in a frying pan for the same amount of time.
Mash two avocados into a smooth consistency; add chopped onion, garlic, chilli and coriander. Give your guacamole a South African twist and add chopped peppadews, grated biltong or mango atchar. Serve it with nachos or savoury biscuits.
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