Enjoy a sensational summer sunset with these delicious finger food recipes
PINEAPPLE CHICKEN DRUMETTES
Prep time: 15 minutes
Cooking time: 30 minutes
1 kg/32 chicken drumettes
2 tsp paprika
2 tbsp vegetable oil
2 cloves garlic, chopped
2 tsp chopped rosemary
227 g tin pineapple pieces in syrup, chopped
3 tbsp tomato sauce
2 tbsp soy sauce
1 tbsp white wine vinegar
¼ cup coriander
2 spring onions, sliced
½ lemon, cut into wedges
cup sweet-chilli mayonnaise
¼ cup tomato sauce (optional)
1. Preheat the oven to 200˚C.
2. Season the chicken drumettes with salt and pepper and sprinkle with paprika. Thread on to skewers, drizzle with 1 tbsp oil and bake for 10 minutes, turning halfway through.
3. While the chicken is baking, heat the remaining oil in a saucepan over medium heat. Add the garlic and rosemary and fry for 1–2 minutes. Add the pineapple pieces and syrup, tomato sauce, soy sauce and vinegar. Mix until combined then reduce the heat and simmer until slightly thickened.
4. Remove the chicken from the oven and pour over the sauce, making sure to coat each piece.
5. Return to the oven and bake for another 12-18 minutes or until cooked through.
Garnish the drumettes with coriander and sliced spring onion and serve with lemon wedges and your favourite dips on the side.
FILLED SAVOURY SOFT PRETZEL BITES
Prep time: 20 minutes
Cooking time: 25 minutes
For the pretzel bites
650 g store-bought bread dough
3 ½ tbsp bicarbonate of soda
5 ¼ cups water
2 tbsp coarse salt
1 cup smooth cottage cheese
3 tbsp chopped chives
2 tomatoes, sliced
1 avocado, sliced
8 gherkins, sliced
For the pretzel bites
1. Preheat the oven to 200˚C and line a baking tray with baking paper.
2. Form the dough into 6–8 medium-sized balls and set aside.
3. Bring the bicarb and water to boil in a large pot over medium heat. Working two at a time, place the balls in the boiling bicarb solution and cook each side for 20–30 seconds.
4. Remove the balls using a slotted spoon and place on the baking tray. Lightly score the top of each roll with an ‘x’ shape using a sharp knife and sprinkle with coarse salt.
5. When all the rolls are finished, bake for 15–17 minutes until they are brown and crispy.
1. Mix the cottage cheese and chives together in a bowl.
2. Cut the pretzel bites down the middle, spread with cottage cheese mixture, and fill with tomato, avocado and gherkin slices.
INDIVIDUAL STRAWBERRY TARTS
Prep time: 40 minutes
Cooking time: 20 minutes
Makes: 8–10 tarts
¼ cup caster sugar
¾ cup margarine or butter,
at room temperature
2 cups flour
¼ tsp salt
¼ tsp bicarbonate of soda
4 tbsp cold milk
¾ cup strawberry jam
1 tbsp chopped mint
10 strawberries, sliced
2 tbsp icing sugar
1. Preheat the oven to 200˚C and grease 8–10 mini tart tins.
2. Beat the sugar and margarine together in a bowl until smooth and creamy. Sift in the flour, salt and bicarb and beat until combined.
3. Mix in the milk, 1 tbsp at a time, until the dough comes together to form a ball. Cover with cling wrap and refrigerate for 10 minutes.
4. Lightly dust a clean surface with flour and roll the pastry out, about 3 mm thick.
5. Using a cookie cutter, cut circles out of the pastry and cut 5 mm-thick strips out of the leftovers.
6. Carefully press the pastry circles into the tart tins and continue until all the pastry has been used.
7. Mix the strawberry jam with the mint and dollop a small spoonful into the bottom of each pastry shell. Top with the sliced strawberries and place the pastry strips in a criss-cross pattern over the top.
8. Press the ends of the pastry to seal the sides and bake for 15–20 minutes until golden brown.
Allow to cool completely before sprinkling with icing sugar.
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