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Delectable Gourmet Appetizers That'll Leave You Hungry for More

Ankana Dey Choudhury Apr 17, 2019
If you are looking for some easy-to-make gourmet appetizers for your party, then here are some recipes that you ought to try.
Gourmet appetizers such as wild mushroom gorgonzola, coconut shrimp, pecan filo triangle, salmon, and pistachio brochette are going to be an expensive choice. However, you can always whip up your own appetizers and serve them at your parties. Let us look at some options that you can choose from.

Chicken Satays

All you need to do for this is first make a marinade of ginger-garlic paste, coriander, soy sauce, lime juice, some oil, and sugar, salt and pepper for seasoning.
Now, dice the chicken into 2-inch cubes and place them into the marinade for approximately 2 hours. Now, thread the marinated cubes into satay sticks and grill them. Baste each piece with the marinade occasionally.

Pita Bread with Hummus

To make the Lebanese hummus, submerge chickpeas in water for at least 10 hours and then drain the water.
Next, pressure cook them until tender and finally place them in a mixer with olive oil, lime juice, and garlic. Pulse the ingredients till you get a smooth consistency. The dip is ready and can be served with hot ready-made pita bread or crackers.

Stuffed Eggs

Shell some hard-boiled eggs and lengthwise cut them into exact halves. Take small potatoes and boil them as well. Remember that the ratio of the number of eggs and potatoes should be 3:2. Now, remove the egg yolks and mash it with the boiled and softened potatoes.
Heat some oil in a cooking pan and throw in some finely chopped onions and sauté till they are golden brown. Add chopped tomatoes and cumin powder, a tiny bit mustard powder and some pepper to season and stir. Mix the mixture well. Now, make tiny balls out of this mash and fill the egg white cavities with it.

Cocktail Sausages

Heat some olive oil in a frypan and throw in some chilies, chopped tomatoes, and minced garlic. Sauté them lightly until it emanates its distinct aroma. Then, add the halved sausage into it and fry till they are done as well-coated.
Turn off the flame and cover the frypan for like 10 minutes so that the sausages can seep in all the flavors of the accompaniments. Then, thread these sausages into toothpicks and serve.

Non-vegetarian Gourmet Appetizers

Fried Prawn with Mango Salsa

Take 24 giant prawns and marinate them with gratings from two coconuts for around 60 minutes. Now heat oil in a deep pot and deep-fry the prawns and set aside on some tissues. For the salsa, heat 2 tablespoons of oil in a pan and to that add 2 teaspoons of crushed white mustard seeds, an equal amount of hot pepper and chives and some chili flakes and sauté.
Now, add the pulp of 2 ripe mangoes to the fried spices, and blend well. Then, pour this onto a jar containing 100 ml of mango juice and whip until you get a good, uniform and thick consistency. Pierce two prawns each in a satay stick, sprinkle some herbs on them and serve.

Patta Tikka

This is a traditional Pakistani dish made from mutton liver. You'll need a tandoor oven.
Cut the mutton into 2-inch cubes and marinate with 15 grams of salt. Cook this in the tandoor oven for 7-10 minutes and remove. Next you'll need to keep 800 grams of mutton fat handy and coat these chunks in fat and then reenter them into the tandoor till the fat is all smooth and cooked. Serve hot with some mint condiment.

Gourmet Vegetarian Appetizers

Vegetable Cakes

Take 800 grams mixed veggies by the likes of cabbage, cauliflower, green peas, and carrot, and boil them until soft. Boil potatoes separately, then skin and mash it well with the boiled veggies.
To this, add minced coriander and green chilies, 2 tablespoons corn flour, a few pinchfull of soda, and salt to taste. Make individual round flat patties from the mash and deep-fry in some canola oil. Serve with some salad and salsa.

Crisp Cheesy Potatoes

Take four medium-sized boiled potatoes, skin them and cut them lengthwise into halves. Next, use a spoon to make a cavity in the center of each potato half.
To the scooped out potato, add 300 grams grated processed cheese, ¼ cup coriander, 8 minced green chilies, along with ¼ teaspoon each of salt and pepper. Knead into a smooth mixture and then fill the potato cavity with the mash. See to it that you flatten the filled side, dust it with some flour and place it on a pan with heated butter in it.
Place the potatoes with the filled side facing downwards and allow it to brown on a very low but steady flame. Then, turn the filled potatoes to cook it all over to get a wholesome golden tinge and then serve with any condiment of your choice.