As we head towards the final party of the year my thoughts turn towards what I can usually eat at a buffet spread. Too many pastry, fried and ‘beige’ offerings often means I ‘feast’ on the garnish! For that reason if I’m not hosting the event and it doesn’t cause offence (and it rarely does) I opt to take a plate or two of food I know I can eat and will be welcome to everyone.
I call these my X-Factor recipes because they can be made extra-fast, disappear extra-quickly and are extra bariatric-friendly for WLS patients.
These are two of my favourite selections …
The first is my Coronation Chicken (or turkey recipe) which I sometimes scoop onto small lettuce or chicory leaves like boats or pile onto a few crisp crackers for serving. Heartier appetites might like them piled onto small baked and halved new potatoes as show in the pic here. All offer a welcome change to the usual party fare and the topping can be made well in advance and stored in the refrigerator.
Coronation Chicken (or Turkey) – recipe here with a chopped red pepper/capsicum and herb garnish
The second is my Devilled Egg recipe which I wrote about in my Early Summer Newsletter featuring the best of deli fare. It is infinitely versatile and can be made herby, spicy or left plain just as you like – or make a selection for party time pizzazz!
Devilled Eggs – recipe here with chive and chopped bacon garnish
