Raspberry Pineapple Chicken Nibbles Food

SPICY CURRY MASALA CHICKEN NIBBLES

Steps:

• Cut chicken wings between joints. This will make them nibble size.
• Wash chicken nibble throughly and let it dry in a seive.
• In large bowl, mix flour, salt, cayenne pepper & garlic powder.
• Add Chicken nibble and with hand -- mix well, ensuring nibbles are well evevnly and well coated.
• In a Wok, heat enough oil to deep fry nibbles.
• When Oil is hot, put enough nibbles(do not over crowd). Every few minutes stir the chicken, so that it cooks evenly. Cook for about 6-8 minutes -- till it is lightly golden. Take out leave aside in a bowl.
• Once all chicken is cooked, drain oil from Wok and clean with paper towel.
• Curry Sauce.
• On medium heat, place Wok. Add Butter. once its little soft, add all ingredients, except corrindar. Stir well on low/medium heat for a minute. Taste for salt and chilli hotness. Adjust accordingly.
• Now add chopped orriandar and stir for another minute.
• Add cooked nibbles to the curry sauce and mix well on low heat for a minute. Keep stirring until nibbles is well coated.
• Ready to serve :-).

RASPBERRY-PINEAPPLE CHICKEN NIBBLES

Steps:

• Season chicken with pepper.
• In large frying pan, heat oil over medium-high heat.
• Add chicken pieces and saute, tossing until lightly browned, about 5 minutes.
• Add raspberry preserves and chili sauce.
• Reduce heat to medium and cook for 10 minutes.
• Add pineapple chunks and cook for 1-2 minutes, to heat through.
• Serve with toothpicks and cocktail napkins.
• Note: If you can't find seedless raspberry preserves, heat regular raspberry jam over low heat, stirring until melted and smooth.
• Then strain through a sieve to remove the seeds.
• Proceed with recipe as directed.

ARTICHOKE NIBBLES

Steps:

• In a small skillet, saute onion and garlic in oil until tender.
• Stir in artichokes.
• Remove from heat; set aside.
• In a large bowl, whisk the eggs, parsley, salt, pepper, oregano and hot pepper sauce.
• Stir in cheese, cracker crumbs and artichoke mixture.
• Pour into a greased 11x7x2-inch baking dish.
• Bake, uncovered, at 325 degrees for 25-30 minutes or unil a knife inserted near the center comes out clean.
• Cool for 10-15 minutes before cutting into 1-inch squares.
• Serve warm.

QUICK & EASY PARTY NIBBLES

Steps:

• Bloody Mary shots with horseradish: For 10 shots mix 700ml tomato juice with 50ml vodka, juice from 1 lemon and a good splash of Tabasco and vegetarian Worcestershire sauce in a jug. Season then chill. To serve, pour into 10 shot glasses, add a thin cucumber stick to each as a stirrer, and top with a small spoon of creamed horseradish.
• Quails' eggs with sesame dukka: Toast 1 tbsp each of cumin and coriander seeds and 85g hazelnuts, then whizz in a food processor until finely chopped. Mix with 50g sesame seeds and salt to taste, then serve in small bowls with 24-36 hard-boiled quails' eggs, halved, alongside for dipping.
• Mini avocado tarts: Buy mini croustade cases from the supermarket, then put a small spoonful of sour cream in each case. Finely dice ripe avocados and mix with a little lime juice, some poppy seeds and finely snipped chives, then pile on top of the sour cream.
• Parsnip chips with maple-mustard dip: Peel a parsnip per person, then cut into chunky chips and roast with sunflower oil and seasoning at 220C/200C fan/gas 7 for 20-30 mins until crispy and golden. Mix a 200ml tub crème fraîche with 2 tbsp grainy mustard, 2 tbsp maple syrup and some seasoning and serve the hot parsnip chips alongside for dipping.
• Halloumi dippers with chilli pineapple salsa: For the salsa, finely dice 200g fresh or canned pineapple and mix with 1 finely chopped red onion, 1 finely chopped red chilli and juice of 1-2 limes to taste. Use a 250g pack halloumi per 5-6 people, slice into chunky strips, thread onto small soaked wooden skewers and grill, turning, until crispy. Serve with the salsa.
• Greek kebabs with houmous & tzatziki: Cook and cool bought falafel, then skewer each one with a chunk of cucumber, small cube of feta and a cherry tomato. Serve with pots of houmous and tzatziki on the side.
• Crunchy poppadoms with mango chutney: To feed a crowd, finely shred 3 peeled carrots, dice ½ a cucumber and finely slice 4 spring onions. Mix together with a squeeze of lemon juice and 1 tbsp toasted mustard seeds. To serve, pile into bought mini poppadom crisps, top with a small dollop of mango chutney and scatter with coriander leaves.
• Fig & blue cheese skewers: Skewer wedges of fig and cubes of blue cheese onto small cocktail sticks or skewers, then drizzle with a little runny honey and scatter with thyme leaves to serve.
• Christmas pudding truffles: Melt together 200g dark chocolate and 200ml double cream, then crumble in 100g leftover cooked Christmas pud (buy a vegetarian one), then chill. When firm enough, use a melon baller or roll into balls, then dip the tops in some melted white chocolate, scatter with edible decorations, then chill to firm.
• Mini cranberry & orange scones: Knock up a batch of scone dough (from a packet or find recipe on bbcgoodfood.com), adding some dried cranberries and orange zest into the mix before stamping out 4cm rounds and baking. When cool, split and spread generously with orange or jaffa curd (we used Waitrose) and top with a small dollop of clotted or thick double cream.

PINEAPPLE-MARINATED CHICKEN BREASTS

Steps:

• In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
• Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
• Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don't touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
• Serve the chicken over rice and top with the reserved pineapple salsa.

NUTTY NIBBLES

Steps:

• Combine popcorn, nuts and pretzels in a bowl and mix well.
• Place the butter, Worcestershire, pepper and garlic powder into a saucepan and melt over a low heat, mixing well.
• Pour the butter mix over popcorn mix and stir until all ingredients are well coated.
• Store in airtight container or package in cellophane bags.

TASTY CHEESE AND SESAME NIBBLES

Steps:

• Pre heat the oven to 210c. beat the egg and glaze the pastry, sprinkle the cheese evenly over the pastry, then the Italian herbs, followed by a good sprinkling of the roasted sesame seeds.
• Cut into finger lengths and place on a cookie tray and bake in the oven 7-10 minutes until puffed up and golden.
• Note: You can roast the sesame seeds yourself by using a medium saucepan, and heating it and covering the base with the sesame seeds, constantly shake and stir as they wil brown very quickly, tip onto a kitchen towel and spread out to cool.