December 08, 2013

Party Food Roundup: The Mains

Smorgasbord
Photo by Richard Hemmer

'Tis the season...to get your eat on! And if you're the cook in the house, you're not just in charge of your own belly, you're also in charge of feeding everyone else. So if you're scratching your head of what to make this year, here's a quick roundup of my favourite recipes to feed a party.


1. Twice Cooked Lamb Ribs with Basil Chimichurri

Lamb Ribs and Basil Chimmichurri

This recipe for golden brown and delicious lamb ribs takes a bit of effort, but also provides you with lamb stock for risotto, and lamb fat for your roast potatoes. It's the recipe that keeps on giving. Oh, and did I mention that you can make this up to three days ahead as well? No stress on the day!

2. Pulled Pork Shoulder with Cabbage Slaw

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Pork shoulder is the new pork leg! This cheap cut of pork is super easy to cook, and can be left to its own devices for most of the day while you sip on your wine. You can then magically pull it out when everyone is hungry, and voila! Instant lunch. Recipe here.

3. Persian Burgers

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Everyone loves a good burger at a family barbecue, so why not make these Persian patties instead of your same old beef patty? Once fried, these patties can keep warm in an oven, ready to be part of the build-your-own-burger section of the table.

4. Korean Fried Chicken

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A cross between part of an actual meal and finger food, chicken wings are always a winner at every party. I first learnt this at a Korean cooking class, and it's been a crowd favourite ever since. If you're not a chicken wing kind of person, chicken thighs cut into pieces will do too.

Simply marinate your chicken in cooking sake (rice wine), and then drain and dust in a mixture of potato starch and flour. Blanch in hot oil once (150C) till lightly brown, then lay out in a single layer on a tray. Place in the oven at 180C to finish.

For a chilli glaze, sauté 1 tbsp minced garlic with 1/2 tbsp minced ginger till fragrant. Then add 3 tbsp kochujang (korean chilli paste) and tomato sauce (if you prefer it really hot, omit the tomato sauce). Stir till combined, then add 2 tbsp of liquid glucose. Once the glaze is runny, add the crispy chicken in and stir to coat. Serve hot.

5. Slow roasted Lamb Shoulder

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Australia has beautiful lamb, and it's time to take advantage of it. If you like the idea of a whole roast and carving at the table, try this slow roasted lamb recipe. Sure it takes some time, but most of the work is done by just leaving it in the oven.

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3 Comments:

At December 8, 2013 at 9:48 PM , Blogger Shanshan Lam said...

WHOAHHHH look at that lamb! EPIC!

 
At December 8, 2013 at 11:05 PM , Blogger Helen (Grab Your Fork) said...

Love lamb shoulder! So much flavour, and slow roasting is the perfect cooking method when you're entertaining!

 
At December 11, 2013 at 12:21 PM , Anonymous Jen @ The Hungry Traveller Blog said...

Those lamb ribs look so good! Thanks for the links to some great recipes :)

 

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