Image via Tamara Erbacher

Party season is upon us as is our wonderful Melbourne Spring racing carnival. I wanted to share with you a few quick recipes that I think are just perfect for large or small gatherings.

A simple gathering can be a place of great joy, conversation and there can be moments amongst these catch up’s and gatherings that create very special memories. Food is what brings us together. A shared table, sitting around a campfire or standing up enjoying good food & conversation are some the most beautiful things in my life. I hope you get the same fulfillment.

Here below I have handpicked some of my favourite canape/party food recipes for you all to share this long weekend ahead (should you be lucky enough to swing the Monday off) or for the party season, we are now heading full throttle for.

Nellie

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Mexican spiced prawns
Makes 12

Image via Tamara Erbacher

Recipe by Nellie Kerrison

Mexican spiced prawns
Makes 12

These are a little party on your tongue.
They really should be enjoyed at everyone’s party!

Tip: The spice mix will last for up to 1 week in an airtight jar.

12 large uncooked (green) prawns, cleaned and tails intact
2 tablespoons grapeseed oil

Spice mix

1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon Spanish smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sea salt

To serve

Micro herbs or coriander leaves,
Extra spice mix

For the spice mix, dry roast the coriander and fennel seeds until fragrant (1–2 minutes). Grind the spices into a fine powder using a mortar and pestle or a small food processor or spice grinder. Add the paprika and herbs. Mix well and set aside.

Thread the prawns onto skewers lengthways through the body. Heat oil in a large non-stick frying pan over a medium-high heat. Add prawns, turning occasionally, throwing in a pinch of spice mix and sea salt while cooking for 2–3 minutes.

Serve hot with an extra dusting of spice mix and garnished with micro herbs.

Image via Tamara Erbacher

Recipe by Nellie Kerrison

Lemon, chicken & caper tartlets

Makes 12 tarts

The tart shells can be purchased from Relish Mama as well other reputable food stores.

1 tablespoon Olive oil
1 chicken breast,
¼ cup whole egg mayonnaise (store-bought or homemade)
1/8 cup of lemon juice
1 tablespoon of lemon rind (no white pith please)
1 tablespoon capers
Murray River salt flakes & cracked black pepper
12 store-bought tart shells
12 Basil leaves (or more if desired or to add to garnish)

Heat a large non-stick pan over medium heat. Add the oil & the chicken & cook for 3-4 minutes each side (or until cooked through). Set aside to cool.

Place the lemon juice, lemon rind, mayonnaise, capers, salt & pepper in a large bowl & whisk to combine. Shred the chicken (I do this by using a fork) and add this to the mayo mixture. To serve, place a basil leaf into each tart shell & top with the chicken / mayo mixture.

Image via Tamara Erbacher

Recipe by Nellie Kerrison

Warm nuts spiked with rosemary  

Serves 4–6 as a snack

Sensational on your cheeseboard, on top of salads and in your soups. They also make a very thoughtful gift for your food-loving friends.

200 g raw nuts — I use a mix of shelled pistachios, almonds, pecans and hazelnuts
30 g caster sugar
20 g unsalted butter
2 tablespoons fresh rosemary, chopped
1 teaspoon sea salt
½ teaspoon Spanish smoked paprika
A small pinch of cayenne pepper

Place nuts and sugar in a frying pan over a low-medium heat, stirring occasionally until the sugar begins to melt.

Add the butter, rosemary and sea salt and stir until the butter has fully melted.

Remove from the heat and stir through the paprika and cayenne pepper.

Allow to cool a little and serve warm or at room temperature.