As Australians gear up for the festive season, the issue of what to serve for friends dropping over for a Christmas party can sometimes prove to be a headache.
To provide you with some simple but delicious ideas to serve at your next gathering, Alex Cadger, the founder of Blonde Butler catering company which is currently taking orders for Christmas, joined The Morning Show to share three of his party favourites.
Watch how to make these delicious party platters in the video player above
Watch The Morning Show on Channel 7 and stream it for free on 7plus >>
CRISPY WONTON WITH AVOCADO SALSA, FETTA & POMEGRANATE
- 1 packet wonton wrappers
- 1 diced ripe avocado
- ½ cup corn kernels
- ½ bunch roughly chopped coriander
- ½ diced red onion
- The juice of one lime
- 50g of crumbled Danish fetta
- 1 x tablespoon of fresh pomegranate seeds (optional)
- 1 x tablespoon extra virgin olive oil
- Salt flakes & black pepper
- 750ml bottle of vegetable oil
Pour oil into a deep frying pan or saucepan and heat on high. To test if your oil is ready to fry, drop a small piece of bread in and when it bubbles, it is ready.
Using a circle cutter, cut rounds of wonton wrappers (slightly larger than a 50c coin in size). Fry 4 at a time for 1-2 mins or until golden brown and turn them once. Remove from the oil, place onto paper towel to drain and sprinkle with sea salt.
Place diced avocado, red onion, corn, coriander and olive oil in a large bowl and gently mix. Pour in lime juice, salt and pepper and stir once more. Taste for seasoning and add more lime, salt or pepper if required.
Place a teaspoon of avocado salsa on top of each wonton cracker and top with crumbled fetta and three pomegranate seeds.
THE CHRISTMAS ANTIPASTO PLATTER
- 1 x large round wooden platter
- 4 x small white ramekins
- 4 x cheese knives
- 1 x pate knife
- 4 x pieces of your favourite cheese (1 cheddar, 1 brie, 1 blue & 1 creamy)
- 3 x flavours of deli meats (6 slices of each) (prosciutto, sopressa & a bresaola work well)
- 1 x tub quince paste
- 2 x packet of your favourite crackers
- From the deli section: 1 x container mixed olives, 1 x container marinated artichokes, 1 x container stuffed bell peppers, 1 x container sun dried tomatoes
- 1 x bag green grapes & 1 x bag red grapes
- 1 x punnet strawberries
- 3 x figs
- 1 x handful of cherries
- 1 x bag almonds & a bag of dried apricots or pears
Display your cheeses, crackers and quince and then place large bunches of grapes in and around the board.
Place your four small bowls down and empty your marinated vegetable into the bowls.
Loosely curl the deli meats and sit them in the empty spot and then fill in the gaps with nuts, dried fruit, strawberries & cherries.
Cut your figs into quarters and garnish the platter
MAPLE BACON, WHITE TRUFFLE & CHEESE COB LOAF
- 1 round cob loaf
- 1 tablespoon olive oil
- 1 finely diced red onion
- 250g x chopped maple bacon
- 1 block of cream cheese
- 1 cup grated cheddar cheese
- 1 cup grated mozzarella cheese
- ½ cup thickened cream
- ½ cup sour cream
- 3 tablespoons chopped parsley
- Salt & pepper to taste
- Bottle of white truffle oil
Pre-heat oven to 160C.
Hollow out the inside of the cob loaf to make a bread bowl and tear the removed bread into bite-sized pieces.
Place the hollowed-out bread in the oven for 5-10 minutes to make the bread crispy.
Heat oil in a frying pan and cook the onion and maple bacon until the onion is translucent and the bacon is golden and crispy.
In a mixing bowl add cream cheese, sour cream, cream, bacon & onion mix, both grated cheeses, parsley and a sprinkle of sea salt & black pepper. Stir until combined.
Spoon the mix into your cob loaf and place it onto a baking dish, with the smaller bread pieces displayed around the outside.
Bake in the oven for 15-20 mins until golden brown.
To take your cob loaf to the next level and drizzle the top with white truffle oil.