Quick and easy party food

Put on an awesome spread for your kid’s birthday party without spend hours in the kitchen!

From One Handed Cooks by Allie Gaunt and Jessica Beaton

CHICKEN AND ZUCCHINI NUGGETS

Makes approximately 20 nuggets • 500g free-range chicken mince • 2 tbsp milk • 1 cup (100g) packaged wholemeal breadcrumbs • 1 small zucchini (courgette), coarsely grated • 1 golden shallot, finely diced • 1 heaped tbsp finely chopped flat-leaf parsley • 1 tbsp olive oil or rice bran oil

METHOD

1. Combine all the ingredients, except the oil, in a large bowl. Use your hands or a wooden spoon to mix until thoroughly combined. You can lightly fry the shallot before adding it to the mixture, if desired. 2. Shape tablespoons of the mixture into nuggets and place on a tray lined with baking paper. 3. Heat the oil in a large heavy-based frying pan over medium heat. Cook the nuggets, in batches to avoid overcrowding the pan, for 4 minutes each side or until light golden and cooked through. Transfer to paper towel to drain.

SIMPLE PIZZA

Serves 4 • 1 quantity of pizza dough or purchased pizza base • 4 tbsp basic tomato sauce • 4–5 thin slices prosciutto or salami (replace with mushrooms or eggplant for a vegetarian version) • 5 tbsp grated mozzarella • a handful of fresh basil leaves, chopped • 8 cherry tomatoes • a good handful baby rocket leaves • olive oil • salt • freshly cracked black pepper

METHOD

1. Preheat your oven to 200C. 2. Roll the pizza dough out into a large thin circle. Place on a large oven tray lined with baking paper. 3. Spread the sauce evenly over the dough, leaving a 2 cm (0.8 in) border around the edge. Layer evenly with the prosciutto to cover. Sprinkle with mozzarella and basil. Scatter the tomatoes over. 4. Place in the lower half of your oven and cook for 7–10 minutes, or until the dough is cooked. 5. Remove from the oven, sprinkle with a little rocket, a drizzle of olive oil and salt and pepper. 6. Cut into pieces and serve.

SUPER SLIDERS WITH HOMEMADE TOMATO SAUCE

Makes 12

SUPER SLIDERS

• 2 large stalks kale • 500g (16 oz) minced beef • 1 small onion, grated • 1 clove garlic, finely grated • 1 large courgette (zucchini), coarsely grated • 1 tbsp chia seeds • 2 tbsps quinoa flakes • 1 tbsp tomato paste • ½ tsp dried oregano, salt and pepper • 12 small slider (burger) buns • lettuce leaves, tomato slices, avocado slices for assembly.

HOMEMADE TOMATO DIPPING SAUCE

• 25g (8 oz) organic tomato paste concentrate • 60ml (3 fl oz) pure maple syrup • 40ml (11⁄2 fl oz) white wine vinegar • 90ml (3 fl oz) water • 2 tsps onion powder • 1 tsp sea salt • ½ tsp garlic powder • ½ tsp mustard powder • ¼ tsp ground cloves

METHOD

1. To make tomato dipping sauce, place all the ingredients into a blender or food processor and process until all the ingredients are combined and smooth. Place into a glass jar with a lid and refrigerate for at least 4 hours before using, or overnight. 2. To make the sliders, thoroughly wash the kale. Remove and discard the tough stalk then chop the leaves very finely. 3. Place into a bowl with the mince, onion, garlic, courgette, chia seeds, quinoa flakes, tomato paste, oregano, salt and pepper. 4. Mix to thoroughly combine then shape into small flat patties or whatever size you prefer. 5. Heat a large non-stick frying pan and coat with a little extra virgin olive oil. Cook the patties on both sides. If you flatten them out (rather than rounded), the patties will cook more evenly throughout. Alternatively you can grill, barbecue or cook the patties on a griddle pan. 6. To assemble the sliders, lightly toast the buns, layer with some lettuce leaves, slices of tomato and avocado, top with the patties and serve with tomato dipping sauce or any other favourite sauce.

ROASTED CARROT HUMMUS

• 600g carrots • ½ tsp ground cumin • 2 tbsp coconut oil or other good quality oil • 4 cloves of garlic • 3 tbsp tahini • 1 tsp finely grated ginger • 3 tbsp of lemon juice • 4 tbsp extra virgin olive oil • Salt and pepper to taste

METHOD

1. Preheat oven to 190C. 2. Place the carrots in a single layer in a roasting tin and rub oil, coconut oil and salt and pepper into the carrots. 3. Bake for 25-30 mins or until carrots are really tender. Allow to cool. 4. Place carrots and olive oil into a food processor and process until smooth. 5. Add the garlic, tahini, ginger, lemon juice and mix again until smooth. 6. Add a little water if too thick. Add extra seasoning if you feel it needs it. 7. Store in an airtight container for up to 5 days in the fridge or otherwise freeze half and then defrost when needed.

CARAMEL PEANUT BUTTER FUDGE

Makes 12 squares • 1 cup dates soaked in ½ cup water for 10 minutes • ½ cup LSA mix (Linseeds, Sunflowers and

Almonds) available from all supermarkets or you can make your own • 1⁄2 cup natural peanut butter • 1⁄2 cup coconut flour • sesame seeds to decorate (optional)

METHOD

1. In a small bowl, soak the dates in the water for 10 minutes to soften. Then drain the water. 2. Place the dates and LSA mix into a blender and blend to form a paste 3. Add the peanut butter and coconut flour. 4. Continue to blend until mixture comes together. 5. If the mixture is too dry, add 1 tablespoon of water at a time. If the mixture is too wet, add 1 tablespoon of coconut flour or LSA mix. 6. Line a tupperware container with baking paper. 7. Using your hands, press the mixture evenly into the container and using the back of a spoon, flatten the top of the mixture to make it flat. Or you can roll the mixture into balls. 8. Optional - Sprinkle sesame seeds on top and press into the mixture. 9. Chill in the fridge overnight, or if you can't wait that long, place in freezer for an hour or two. 10. Using a sharp knife, cut evenly into squares.

HEALTHIER CHOCOLATE BROWNIES

• 3 eggs • ½ cup coconut flour • ½ cup cacao powder • 1⁄2 cup rice malt syrup or coconut nectar • ¾ cup butter

METHOD

1. Mix all the ingredients together in a mixing bowl until well combined. 2. Preheat the oven to 200 degrees. 3. Line a small shallow baking tray with coconut oil or baking paper. 4. Pour the mixture in and flatten out with a spatula. 5. Pop in oven for 10-15mins. To ensure cooked, stick a knife through middle and make sure the knife comes out clean.

Recipe and image: taste.com.au

CHOCOLATE BANANA TOASTIES

• Raisin bread • Butter • Nutella • Bananas, sliced

METHOD

1. Preheat jaffle maker. Spread four slices of raisin bread with butter one side and Nutella the other. Place two slices butter side down into jaffle maker. 2. Place sliced banana on top and top with the other slices of raisin toast, Nutella side down. 3. Toast for a couple of minutes until gooey. 4. Let cool slightly before serving.