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Quick nibbles to have your guests eating out of your hand this party season
Salsas with tortilla Difficulty level: Easy Tomato salsa Ingredients * Tomatoes: 5 to 6 * Onion: 1 or a bunch of spring onions * Slices of jalapeno: 8 to 10 * A few sprigs of coriander * Juice of one lime * Salt * Tortilla chips Method * Half-blend the above in a blender.
Salsas with tortilla
Difficulty level: Easy
Tomato salsa
Ingredients
* Tomatoes: 5 to 6
* Onion: 1 or a bunch of spring onions
* Slices of jalapeno: 8 to 10
* A few sprigs of coriander
* Juice of one lime
* Salt
* Tortilla chips
Method
* Half-blend the above in a blender.
* Set to cool.
Pineapple salsa
Ingredients
* Diced fresh pineapple: 1 cup
* Diced tomato: 1
* Chopped onion: 1/2
* A few mint leaves
* Juice of half a lime
* Chopped jalapenos: 1 tsp
* Salt
Method
* Combine all ingredients and serve chilled.
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Pesto Linguini with Zucchini Tempura
Difficulty level: Medium
Ingredients
* Fresh basil leaves: 20 leaves or 2 cups
* Olive oil: 10 tsp
* A fistful of pine nuts (substitute: hazelnuts/almonds without skin)
* Parmesan cheese: 100gm
* Half teaspoon of garlic
* Salt
* Lime juice of half a lemon
* Zucchini
* Tempura flour
* Ice cold water: 100ml
* Baking powder: 1 tsp
* Corn flour: 1 tsp
* Oil for frying
* Linguini (cooked as per packet instructions)
Method
* Blitz the pesto ingredients in the blender.
* Cut zucchini into strips.
* Combine the tempura flour, baking powder and corn flour with iced water and salt.
* Dip the zucchini in the batter and fry. Set aside.
* Heat a little olive oil in a pan and add half a teaspoon of garlic.
* Add pesto and sauté for 30 seconds. Add linguini.
* Once warm, top up with the zucchini tempura and sprinkle parmesan.
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Chipotle Chicken Tacos
Difficulty level: Easy
Ingredients
* Chicken breast (boneless): 200gm
* Garlic: 1 tsp
* Paprika powder: 1 tsp
* Cumin: 1/2 a tsp
* Plain flour and corn (makai) flour in 3:1 ratio
* A sweet corn cob
* A grated carrot
* An iceberg lettuce
* Chopped tomatoes: 2
* Half a chopped onion
* A few sprigs of coriander
* Juice of 1 lime
* Jalapenos
* Shredded cheddar cheese
* Sour cream or guacamole
* A few chopped up spring onions (green part only)
* Salt
* Oil
* Tacos
* Pica de gallo (tomato mix)
Method
* Marinate the chicken in paprika powder, cumin, garlic, lime and set aside.
* Roast the corn on a direct slow flame, until it is charred from all sides. In a bowl, mix the tomatoes, onions, coriander, lime and salt. In a pan, heat olive oil, add the chicken pieces and cook for 8 to 9 minutes or until it is thoroughly cooked.
* Add salt while cooking and cut the chicken into smaller pieces.
* On top of the tacos, place a crisp lettuce leaf, a teaspoon of the pica de gallo.
* Add a few chicken pieces and top up with the burnt corn kernels, jalapenos, carrot and cheese.
* Top up with sour cream or guacamole. Sprinkle spring onions and serve.
- By Bhakti Mehta, founder of Little Food Co, a gourmet catering company
