Words by Bridie Newman
Whatever the celebration, one thing is for certain: everyone’s favourite spot to linger during a party is at the food table. However, while smaller gatherings present the opportunity to plate elaborate summer recipes, feeding a crowd requires a different kind of menu – one with bite-sized food that’s easy to eat while standing (or dancing) and can be prepared ahead of time.
That’s where The Food Halls come in. Brimming with premium produce and chef-made delights, they’re full of options for feeding a hungry horde. Here, we share some easy Italian-inspired party food ideas to impress your guests and make hosting a breeze.
Ask our cheesemongers to help you assemble the ultimate cheeseboard . For an Italian-themed selection, they recommend the complex Blu ’61 aged in sweet Raboso Passito red wine as the showstopper, paired with flavoured crackers from The Fine Cheese Co.
Grill your baguette slices, rub with a drizzle of extra-virgin olive oil, then top two ways: with cream cheese, pesto and sun-dried tomatoes or with ricotta, chargrilled yellow plums and fried diced pancetta. Trust us, these will disappear in seconds.
A winning antipasti equation: marinated artichokes wrapped in pancetta, sliced bread and fresh figs. Serve with Caprese skewers drizzled in balsamic vinegar – a refreshing salad nibble that doesn’t require cutlery.
Deliciously moreish, these sinfully salty deep-fried olives are the perfect party appetiser. Make more than you think you’ll need. Your guests will thank you.
Ingredients
Makes 35 breaded olives
Time: 30 minutes
100g plain flour
100g panko breadcrumbs
1 lemon
60g Grana Padano cheese, grated
1 large egg
2x 150g jars of Perello Gordon large green pitted olives
2 tins of anchovy fillets in oil, halved
Vegetable oil for deep-frying
Salt and pepper for seasoning
Method
1. Set up a breading station by placing the flour on a large plate and season with salt and pepper. Crack the egg in a shallow bowl and beat well. In another large plate, mix the breadcrumbs with the grated Grana Padano and grate in the zest of a lemon.
2. Drain the olives through a sieve and stuff each olive with half an anchovy fillet. Roll them in the flour to coat, dip in the beaten egg, then toss in the breadcrumbs. Repeat this process using the remaining olives.
3. Heat the vegetable oil in a large, deep, heavy-based saucepan until it reads 180°C.
4. Line a plate with kitchen paper. Once the oil is at the right temperature, fry the breaded olives in batches for 2 minutes until golden brown and crunchy. Remove using the slotted spoon or basket, then drain the olives on the kitchen paper.
5. Squeeze over the juice of a lemon and serve.
Firing up the grill? Make it a gourmet affair with our hand-prepared, 100% British meat skewers from the butcher’s counter in the Fresh Market Hall. Think Aberdeen Angus beef and peppers coated in a rich chimichurri sauce, aromatic rose-harissa chicken and pepper, and juicy pork belly and spring onions coated in a sticky teriyaki glaze. Serve with our panzanella salad and stuffed peppers from the dinner counter.
Marinated for a minimum of 12 hours, our ready-made skewers bring succulent textures and rich flavours to the party.
Prefer to order a ready supply of party food? We’ve got you covered with gourmet canapés, opulent hors d’oeuvres and crowd-pleasing platters prepared by our chefs.
