Dining on a boat - your Christmas party food guide
So, you’ve found the perfect location for your Christmas party…
…but what about the food?
A party ain’t a party without lots of delicious fare! And wine. Don’t ever forget that wine!
In part two of our silly season series, we serve up some great eats for your upcoming Christmas party with the help of local author and cookery school owner, Catherine Proctor.
Snacks ‘n’ dips
The good ol’ dip is a total Aussie party staple. For a twist on the ordinary, we recommend Catherine’s Moroccan Carrot Dip. This crowd-pleaser is best enjoyed with warm flatbreads.
MOROCCAN CARROT DIP
1⁄2 kg carrots, peeled and chopped
2 cloves of garlic, unpeeled
1⁄2 tsp chilli powder
1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
1 tbsp vinegar
1⁄4 cup olive oil
12 kalamata olives, pitted
60g feta crumbed
Fresh coriander to garnish
Steam carrots and garlic cloves in microwave oven until soft
Peel garlic once cooled
Blend carrots, garlic, chilli, cumin, and ground coriander in a stick mixer bowl
Add vinegar and olive oil to taste
Serve dip warm or cold, spread onto a plate or platter and topped with crumbled fetta, olives and fresh coriander
SMOKED SALMON PIKELETS
This next snack and starter idea is super simple to prepare, but looks super impressive – Smoked Salmon Pikelets.
1 cup self raising flour
3⁄4 cup milk
1 tsp butter
Sour cream or cream cheese
Whisk together the flour, milk and egg
Melt butter in a non stick frypan and over medium heat
Drop tablespoons of mixture into the pan and cook for approx 30 second or until
bubbles appear on the surface
Flip pikelets over and cook other side
Remove from pan and let cool slightly
Spread with either sour cream or cream cheese
Top with slices of smoked salmon and sprigs of dill
A tasty marinade can transform basic protein into a scrumptious delight. Plus, it’s super easy to make while on a boat.
Try Catherine’s Thai Lime and Coconut Marinade on chicken wings and drumettes. Add a few salads and you’re sure to have all your guests keen for seconds (and thirds!). This marinade is tasty, but also mild enough if you have any picky kids on board.
THAI LIME AND COCONUT MARINADE
6 spring onions, finely chopped
3 green chillies, seeded and chopped
2 garlic cloves, peeled and chopped
3 spring onions, finely chopped
2 tsp grated ginger
1⁄2 bunch fresh coriander, leaves and stalk
1 lime, zested and juiced
1⁄2 tsp ground cumin
1⁄2 tsp ground turmeric
1 tsp ground coriander
salt and pepper 1 tbsp fish sauce
1⁄2 cup coconut cream or milk
Combine all ingredients, pour over wings and drumettes and marinate for at least 30 minutes. Then throw them on the BBQ!
The sweet stuff
Who doesn’t love chocolate? Try Catherine’s Healthy Chocolate Mousse for a fun variant on the original classic.
HEALTHY CHOCOLATE MOUSSE
1⁄4 cup cocoa powder
1⁄4 cup maple syrup
1⁄4 cup coconut cream
1 ripe avocado, skin and stone removed, chopped
1 tbsp coconut oil or olive oil
1 teaspoon vanilla essence
Pinch of salt
Combine all ingredients in the bowl of a stick mixer and blend
until smooth and creamy
Divide into jars or bowls
Chill in the fridge for 2 hours
Serve with fresh berries
TIP: Not a chocolate fan? Try stone fruits on the BBQ. To serve four, halve two nectarines and two peaches and remove their stones. Melt two tsp of butter and two tbsp of brown sugar in a pan. Coat fruit in the mixture and then throw on the BBQ at high heat. Cook the fruit until grill marks appear on both sides and serve up with thickened cream, natural yoghurt or ice cream.
All recipes are extracted from Catherine Proctor’s latest cookbook, The Caravan & Campervan Cookbook.