PARTY PLATES

Treats for 2023...

SERVE YOUR NEW YEAR GUESTS A TREAT WITH THESE BRILLIANT BITES

©Slimming World 2023

‘Slimming World’ is a trademark of Miles-Bramwell Executive Services operating as Slimming World.

Images: Slimming World/Gareth Morgans, Nassima Rothaker, Danielle Wood

All recipes are taken from Slimming World’s collection. Recipes are based on Slimming World’s Food Optimising plan and the liberating concept of Free Food – food that is naturally lower in energy density (calories per gram) and most satiating, so you stay fuller for longer. To find out more about Slimming World and how to join, visit slimmingworld. co.uk or slimmingworld.ie, or call 0344 897 8000 or 01 656 9696.

©Slimming World 2023

‘Slimming World’ is a trademark of Miles-Bramwell Executive Services operating as Slimming World.

Images: Slimming World/Will Heap

CORONATION PRAWN AND MANGO COCKTAIL

Ready in 45 minutes, plus cooling

INGREDIENTS

Low-calorie cooking spray 2 large shallots, finely chopped 2 tsp mild curry powder 1 tsp tomato purée Juice of ½ small lemon 1 level tbsp mango chutney 6 level tbsp extra-light mayonnaise 6 tbsp fat-free natural Greek yogurt 1 large soft lettuce, outer leaves discarded, the rest washed and dried 300g cooked and peeled tiger prawns, tails removed 1 large ripe mango, peeled, flesh cut away from the stone and cut into chunks Fresh parsley sprigs, to garnish SERVES 4

METHOD Lightly spray a small saucepan with lowcalorie cooking spray and place over a low heat. Add the shallots, 2 tsp water and a little seasoning, cover and cook for 10 minutes or until soft but not browned.

Add the curry powder and cook for a few seconds then add the tomato purée, lemon juice, mango chutney and 150ml water and simmer for 25-30 minutes, stirring now and then, until reduced to a thick paste-like sauce. Transfer to a small food processor, blend until smooth and leave to go cold. Add the mayonnaise, yogurt and 2 tsp water to the curry sauce. Mix well and season to taste.

Tear the lettuce leaves into smaller pieces and divide them between your best large wine glasses. Arrange the prawns and mango on top, drizzle over the sauce and garnish with parsley sprigs to serve.

Tip: If you want to save time, you can buy prepared fresh mango from most supermarkets (you’ll need about 250g).

SAGE AND APPLE FILO SAUSAGE ROLLS

Ready in 45 minutes MAKES 24

SERVES 4

INGREDIENTS 1 small onion, finely chopped 150g lean pork mince (5% fat or less) 6 Slimming World Pork Sausages, thawed and SERVESskinned (available from Iceland stores – or see tip) 6 1 small Cox’s apple, peeled, cored and finely diced 1 tbsp finely chopped fresh sage 1 medium egg, beaten 2 x 45g filo pastry sheets Low-calorie cooking spray METHOD Preheat the oven to 200°C/fan 180°C/gas 6.

Put the onion, pork mince, sausage meat, apple, sage, most of the beaten egg and some seasoning into a bowl. Mix well!

Divide the mixture in half and shape into 2 long sausages – as long as your sheets of filo pastry.

Lay 1 sheet of filo pastry on a work surface and spray lightly with a little lowcalorie cooking spray. Lay the other sheet on top. Cut in half lengthways to make 2 strips.

Lay a long sausage down one side of each strip of pastry and brush the other long edge with the remaining beaten egg. Starting with the egg-free edge, roll up each sausage in the filo pastry, pressing the egg-brushed edge to make a good seal. Cut each long roll across into 12 pieces.

Spray a non-stick baking sheet with a little low-calorie cooking spray and arrange the sausage rolls about 5cm apart. Spray the top of each sausage roll with a little more low-calorie cooking spray and bake for 25-30 minutes or until crisp and golden brown. Serve hot. Tips: If you want to give your sausage rolls a spicy kick, use a deseeded and finely chopped chilli instead of the sage. If you can’t get Slimming World sausages, you can use reduced-fat sausages.

THAI TURKEY SKEWERS

Ready in 20 minutes, plus cooling and chilling

MAKES

INGREDIENTS 4 garlic cloves 4 lemon grass stalks, outer leaves discarded, very thinly sliced 1 lime leaf, stem discarded and leaf finely shredded (optional) 3cm piece fresh root ginger, peeled and thinly sliced 1 medium-hot red chilli, deseeded, plus extra finely chopped chilli to serve Low-calorie cooking spray 6 spring onions, finely chopped 500g lean turkey mince (5% fat or less) 2 tsp Thai fish sauce (nam pla) 1 tbsp lime juice 2 tbsp chopped fresh coriander, plus 2 tbsp to serve 2 tbsp chopped fresh basil Low-calorie cooking spray 16 For the coriander yogurt sauce: 100g fat-free natural Greek yogurt 1 garlic clove, crushed A small pack fresh coriander METHOD First put all the coriander yogurt sauce ingredients into a food processor with a large pinch of salt and purée until smooth. Spoon into a small serving bowl and chill for 1 hour. Put the garlic, lemon grass, lime leaf (if using), ginger, chilli and 2 tbsp water into a small food processor and blend to a smooth paste. Spray a small non-stick pan with low-calorie cooking spray and place over a medium heat. Add the paste and cook for 2 minutes. Add the spring onions and another 1 tbsp water and cook for 2 minutes more, stirring now and then. Tip it all into a mixing bowl and leave to cool.

Add the turkey mince to the paste along with the Thai fish sauce, lime juice, coriander, basil and ½ tsp salt. Mix everything together well with your hands or a spoon.

Divide the mixture into 32 pieces and roll each one into a small ball. Spray a large non-stick frying pan with a little low calorie cooking spray and place over a medium heat. Add the turkey balls and fry gently for 5 minutes or until golden brown all over and cooked through.

Thread 16 wooden skewers with 2 balls each and scatter over the extra chilli and most of the extra coriander. Sprinkle the rest of the coriander over the yogurt sauce and serve with the skewers.