canape

Upgrade this picnic family favourite with a tangy chorizo and blanched almond shell, covering perfectly soft-set yolks

Chorizo Scotch quail’s eggs

tbsp vinegar

quail’s eggs

stale bread

blanched almonds

parsley

cooking chorizo

hen’s eggs

tbsp plain flour

sunflower oil,

tsp smoked paprika

Fill a large pan with water and a good-sized bowl with iced water. Bring the water in the pan to a rolling boil, add the vinegar, then slowly lower in your quail’s eggs with a spoon. Let them cook for 1 min, then quickly take the pan off the heat and let them sit in the water for 30 secs. Scoop the eggs out with a slotted spoon and plunge straight into the bowl of iced water. Leave them to cool for 10 mins while you prepare the coatings.

Put the stale bread, almonds and parsley in a food processor and blitz until evenly chopped into very fine pieces, then season well and transfer to a shallow dish. Remove the outer casing from the chorizo and discard it, roughly chop the chorizo and put it in the food processor along with 1 hen’s egg. Blitz briefly until just smooth. Divide the mixture into 12 patties and put them on a plate or tray. Set up 3 bowls with the flour in one, remaining egg, beaten, in the second, and the crumb mix in the third.

Carefully peel the quail’s eggs, taking care not to expose the yolk, which should be softly boiled. Place 1 chorizo patty on top of a piece of cling film. Flatten it as thin you can, then put a quail’s egg on top. Use the cling film to help you draw the edges of the patty up and around the egg until it’s completely enclosed. Twist the ends of the cling film together to tightly form it into a ball. Unwrap the Scotch egg and roll it first in the flour, then dip in the beaten egg, followed by rolling it in the crumb mix. Repeat the beaten egg and crumb mix step to ensure a generous coating, then repeat the whole process for the rest of the eggs.

Half-fill a medium-sized saucepan with sunflower oil and heat it until it reaches around 180C. Lower in the Scotch eggs using a slotted spoon and fry for 5 mins. Only cook 2 or 3 at a time to avoid overcrowding. If the Scotch eggs are browning very quickly, turn the heat down, but do leave them in the oil for the full 5 mins to ensure the chorizo is cooked through. When done, scoop them out with a slotted spoon onto a plate lined with kitchen paper to absorb some of the oil. Repeat with all the eggs. While still hot but cool enough to be handled, cut each in half and arrange on a platter.

In a small bowl, stir the mayonnaise and smoked paprika together, and serve as a dip on the side.

Wilt spinach with garlic and spices, then pile onto small, warm pieces of naan bread and top with halloumi for an attractive vegetarian canapé

Naan, spinach & halloumi bites

tbsp butter

garlic cloves

tsp garam masala

baby spinach

packs halloumi cheese

naan bread

Warm the butter in a large pan with the crushed garlic cloves and garam masala. Roughly chop the washed baby spinach and add to the melted butter and spices. Cook until the spinach has wilted, then season to taste.

Cut the halloumi into cubes and grill the tops until golden. Heat the naan breads under the grill &ndash; just to warm through &ndash; then spread with the spinach mixture.

Evenly distribute the grilled halloumi over the bread, then cut the bread to fit the cheese, and secure with cocktail sticks. Serve warm.

These vegetarian tartlets make great finger food for a festive drinks party

Goat'S Cheese & Cranberry Tartlets

egg, beaten

tbsp cranberry sauce

goat's cheese logs

thyme leaf

olive oil, for drizzling

Goat's cheese & cranberry tartlets

Preheat oven to fan 200C/conventional 220C/gas 7. Lay pastry on a floured work surface. Using a round 7.5cm round pastry cutter, cut out as many circles as possible.

Sit them on oiled baking sheets and score a circle about 2.5cm in from the edge of each disc by pressing gently with a 5cm cutter. Pierce the middle of each with a fork, brush with egg and top with a little cranberry sauce or chutney.

Slice the cheese 5mm thick so you have a slice per disc (discard end rinds). Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper.

Bake for 10-15 minutes until the cheese is golden and the pastry crispy. Cool for 5 minutes and serve warm, garnished with rocket leaves.

Wrap ready-made polenta in Italian ham and bake for a stylish, dippable party bite

Polenta & prosciutto chips

ready-made block of polenta

pack prosciutto

olive oil

parmesan

tomato ketchup (optional)

Heat oven to 200C/180C fan/gas 6. Cut the polenta into 18 chunky chips and the prosciutto into 18 strips. Put the polenta in a bowl along with the oil and a good grinding of pepper, and mix together. Wrap a strip of prosciutto around a polenta chip, then pop onto a baking tray. Repeat with the remaining chips and sprinkle over the Parmesan.

Bake for 25-30 mins until golden, turning them over after 15 mins. Serve with tomato ketchup, if you like.

Forget your canned fish recipes, it's all about the fresh catch here. This is an edited extract from The Whole Fish by Josh Niland (Hardie Grant Books, $55) and is available where all good books are sold. Photographer © Rob Palmer 2019.

Sardines and anchovies in lemon thyme oil recipe

sardines

anchovies

(500 milliliters) good-quality extra virgin olive oil

lemon thyme leaves or native thyme leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981851972001&=domain=del

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Drizzled with honey, these easy feta and lemon filo fingers make for the perfect party food.

Feta filo fingers

pkt creamy feta

filo pastry

tbsp lemon rind

tsp black sesame seeds

Lemon

This popular Brazilian snack, known in its native country as pao de queijo, is gluten-free and works great as a mini savoury treat or a canape. Making it in an air fryer ensures it's extra crunchy on the outside while still chewy and soft on the inside.

Air fryer Brazilian cheese bread puffs recipe

milliliters (1 cup) milk

milliliters (1/2 cup) vegetable oil

(2 cups) tapioca flour

eggs

(1 cup) finely grated parmesan cheese

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This colourful dip featuring hommus, beetroot and qukes is as delicious as it is pretty to look at.

Layered hommus

Qukes baby cucumbers

flat leaf parsley leaves, chopped

mint leaves, chopped

green onions, thinly sliced

tbsp pine nuts, toasted

tbsp extra virgin olive oil

tsp chilli flakes

can chickpeas, rinsed, drained

lemon, rind finely grated, juiced

tbsp tahini

garlic cloves, crushed

tsp sweet paprika

extra virgin olive oil

whole cooked beetroot, chopped

red chilli, finely chopped

green shallots, finely chopped

tbsp red wine vinegar

horseradish cream

Up your omega-3 fatty acids with these tasty Thai fishcakes. Packed with flavour and healthy as can be, these will soon become a family favourite.

Healthy Thai fish cakes recipe

dry rice vermicelli noodle

red capsicum (finely sliced)

coriander (chopped)

mint

spinach (chopped)

tbs sesame oil

tbs fish sauce

tbs lime juice

tbs sugar

600 g firm white fish (finely sliced)

garlic (minced)

spring onion (chopped)

lime

tsp fresh ginger (grated)

tsp red curry paste

tbs wholemeal flour

olive oil spray

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6044211803001&=domain=kidspot

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Coated in golden crumbs, each risotto ball holds a treasure of gooey mozzarella - no wonder they're a favourite Italian snack.

Arancini

1L (4 cups) Massel chicken style liquid stock

brown onion, finely chopped

(1 1/2 cup) arborio rice

(1/2 cup) shredded parmesan

(2 cups) dried (packaged) breadcrumbs

(1 cup) plain flour

Devondale Mozzarella Cheese Block (500 grams), cut into 1.5cm pieces

Vegetable oil, to deep-fry

Tomato relish

Bought marinated olives, to serve

Bought marinated feta, to serve

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It's so easy to make these yummy vegie and noodle rolls. And they're low-fat, too! All they need is a dunk in your favourite sauce

Baked mini spring rolls

dried rice vermicelli noodles

peanut oil

(1/2 cup) finely chopped green cabbage

peeled,

celery stick, ends trimmed, finely chopped

shallots, ends trimmed, thinly sliced

tsp finely grated fresh ginger

soy sauce

shaved ham, finely chopped

pkt frozen spring roll wrappers, thawed

Olive oil spray

Tomato

Start your day the simple way with these easy avocado and corn toasts.

Avocado and corn toasts

(1 1/2 tbsp) butter,

bread,

corn cobs,

avocado, stone removed, peeled, finely chopped

tomato, finely chopped

coriander

lemon juice

(1/4 cup) sour light cream, to serve

Take inspiration for your table from the colours, freshness and fragrance of Vietnamese cooking.

Muc rang muoi (five-spice squid)

squid

(1/4 cup) plain flour

(1/4 cup) cornflour

tbsp salt

21/2 tsp white pepper

tsp Chinese five spice

1L (4 cups) peanut oil

coriander leaves

red chilli, halved, deseeded, thinly sliced

shallot, ends trimmed, thinly sliced

Here's a festive party line-up they'll still be talking about next New Year's Eve!

Basil and ricotta tartlets

tub basil

(60 grams) fresh ricotta cheese, crumbled

cherry tomatoes, quartered

Master the perfect salt and pepper squid with this step-by-step recipe.

Salt & pepper squid

(about 600 grams) large cleaned squid hoods

1L (4 cups) vegetable oil

salt

tsp white pepper

tsp ground chilli

red chilli,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5580111799001&=domain=taste

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Without basil, we wouldn't have pesto or that beautiful sweet and slightly spicy perfume that fills the air when cooking with this much-loved herb.

Basil and smoked trout crostini

French bread stick (baguette) (see

x 110 grams pkt goats cheese

tbsp thickened cream

basil

pkts sliced smoked trout

Mint and coriander add freshness and flavour to this smooth beetroot dip.

Beetroot, mint and coriander dip

(about 600 grams)

mint leaves

tsp coriander

Salt & black pepper

Turkish pide, to serve (see related recipe)

Serve these dainty Indian pastries as a special treat when entertaining the masses,

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