More buffet ideas

Peach Slices with Raspberry Dip  

Serves 8

Core recipe 

Points per serving: ½

Cut 4 fresh peaches or nectarines into 8 wedges.  Serve with a dip made with 100g crushed raspberries stirred through 200g low fat fromage frais, sweetened with granulated sweetener if you like.

Chicken & Chickpea Satay

Chicken Satay usually contains a sauce made from peanuts and oil, which is extremely high in fat.  Try this low-fat version packed with lots of flavour.

Core points per recipe:  3

Points per recipe: 6½

225g skinless chicken breast

2 tsp curry powder

1 x 225g can chick peas, drained

1 tsp ground coriander

juice of 1 lemon

2 garlic cloves, crushed

½ tsp salt

2-3 drops Tabasco (or to taste)

150ml fresh orange juice

2 tbsp chopped fresh coriander

Slice the chicken into thin strips and lightly coat with curry powder.  Thread onto cocktail sticks and place on a baking tray.  Season with salt & black pepper.

Place chick peas, ground coriander, lemon juice, garlic and salt into a food processor and blend until smooth.  Add Tabasco to taste. 

Using a knife, spread the mixture over the chicken, coating both sides.

Cook under a preheated medium/hot grill for 5-6 mins each side, turning regularly.

Once cooked, drizzle the chicken with orange juice and place on a serving plate.  Sprinkle with chopped fresh coriander and serve.

Smoked Salmon & Avocado Wraps

Makes 8

Core points per wrap: ½

Points per wrap: 1

Slice a small ripe avocado into 8 pieces.  Wrap 15g slice smoked salmon around each piece, then top with half tsp 0% greek yogurt mixed with a little horseradish & garnish with a sprig of dill.

Stuffed Baby Vegetables

An interesting and tasty way of serving sweet tasting baby vegetables.  Patty pan gourds are a member of the squash family with a sweet nutty flavour.

Core Recipe

Points per recipe: 6

6 patty pan gourds

2 baby courgettes

4 rashers of lean smoked bacon, diced

2 garlic cloves, finely chopped

6-8 large basil leaves

2 tbsp red wine vinegar

salt & pepper

2 tomatoes, skinned, seeded & diced

1 tbsp chopped fresh parsley

Preheat oven to Gas 4/180ºC/350ºF

Slice the tops off the patty pan and a thin slice off the sides of the courgettes, then scoop out the cebtres with a small teaspoon, taking care not to break the shell.  Place the veg shells in a shallow ovenproof dish and chop the flesh from the insides finley.

Prehat a non-stick pan.  Dry fry the bacon and garlic for 2-3 mins.  Add the chopped veg and continue cooking for 5 mins.  Add remaining ingredients and remove from the heat.

Press the mixture into the veg shells.  Season and place in the oven for 15-20 mins until soft.

Serve hot or cold.

Spiked Melon & Parma Ham

Makes 20

Core recipe

Points per serving ½

1 medium Galia melon, halved and deseeded

20 seedless red grapes

60g Parma ham, cut into thin strips

Scoop out the melon flesh using a melon baller or cut it into chunks.

Thread the melon onto cocktail sticks, alternating the pieces with red grapes and thin strips of ham.  Chill until ready to serve

Prawns Wrapped in Courgette Strips

Makes 18

Core points per recipe: 1 

Points per recipe:  2½

2 med courgettes

18 whole cooked jumbo prawns

9 large black seedless grapes, halved

4 tbsp freshly squeezed orange juice

1 tbsp light soy sauce

1 tbsp chopped fresh chives

2 small red chillis, finely sliced

2 garlic cloves, crushed

1 tsp sesame seeds

Trim away the top & bottom of the courgettes and using a potato peeler, cut 18 thin strips along the length of the courgettes.

Remove head and peel away the shell of the prawns, leaving a little shell near the tail and the tail still attached.

Wrap each prawn with a strip of courgette and secure in palce with a cocktail stick, add half a black grape and place in a shallow container.

Combine remaining ingredients in a small bowl and spoon over the prawns.  Marinate for 20 mins.

Preheat oven to Gas 5/190ºC/375ºF.

Place the prawns in the oven for 8-10 mins.  Remove from the oven, sprinkle with sesame seeds.  Arrange on a serving plate & serve

Chilli Garlic Mussels

Green lipped mussels are much larger in size than typical farmed mussels.  They can be purchased raw or pre-cooked.  If purchased cooked, simply loosen them from their shell using a sharp knife and sprinkle with the wine and other ingredients.

Makes 18

Core points per recipe: 3 

Points per recipe:  7½

18 large green lip mussels

2 tsp veg stock

300ml white wine

2 garlic cloves, finely chopped

2 red chillis, seeded and finely chopped

2 tbsp chopped fresh coriander

Scrape and wash the mussels well.  Remove the beard on the side of the shell and any grit or sand.  Discard open shells.  If in doubt, tap the mussel of it's side, it if remains open discard it.  If it closes it is Ok to use.  Once cleaned, check the mussels over and remove any with broken shells.

Place in a large pan with the stock, wine and garlic.  Cover with a tight fitting lid and cook over high heat for 3-4 mins until the shells start to open.  Remove the mussels with a slotted spoon and allow to cool.

Snap off the top shell and loosen the mussel from its shell with a sharp knife.  Arrange on a serving plate and sprinke with chilli and coriander.

Curry Dip

Core recipe

1 tin baked beans
1 clove garlic, crushed
1 heaped tblsp very low fat cottage cheese
curry powder to taste

Using either a food processor or hand blender, blend all ingredients together.