Cocktail Sticks Recipes

COCKTAIL STICKS

Cocktail Sticks image

As the name suggests a must-have snack for cocktails. Cubes of chicken, ham, and potatoes or any choice of meat stacked up in a toothpick and then deep fried with a lovely dip that's so good. Hardly takes any time. It's just so addictive!

Provided by jas kaur

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

1 cup refined flour
4 teaspoons cornflour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon black pepper
1/4 teaspoon mustard powder (optional)
1/4 teaspoon crushed garlic
water
2 green chilies, chopped
2 tablespoons coriander (finely chopped)
2 teaspoons lemon juice
toothpick
2 big potatoes (boiled peeled n cut in small cubes)
200 g boneless chicken breasts (cut into bite sized pieces)
200 g cooked chicken (cut into bite sized cubes) or 200 g cooked ham (cut into bite sized cubes)
salt
red chili powder
oil (for frying)
1/2 cup whipping cream
1/4 cup tomato ketchup
1/4 teaspoon ginger-garlic paste
1/4 teaspoon salt
1 tablespoon coriander or 1 tablespoon mint leaf, chopped

Steps:

For the batter:.
Sieve all dry ingredients together add garlic n gradually add water to make a custard like paste (not very liquidy neither very thick).
Add coriander leaves green chillies and lemon juice keep aside for 15 to 20 minutes. Batter should be very smooth and without any lumps.
For the dip:.
Mix all ingredients together and chill for 30 minutes.
For the cocktail sticks:.
In a small bowl take chicken pieces sprinkle some salt and red chili powder over it keep aside (10 minutes).
In a small bowl take potatoes sprinkle salt and red chili powder; keep aside (10 minutes).
Now take a toothpick and stack a chicken piece then stack a potato cube and last of all stack a cube of ham.
Prepare all toothpicks like this.
Fry only when ready to serve.
Heat oil.
Mix the batter once again.
Now dip the sticks in the batter and deep fry in hot oil, first on a high flame then on a medium flame. Drain on paper towels. Do not brown much.
Give one minute standing time to heat the oil and then fry another batch.
Serve immediately else they will loose their crispiness.
Serve with chilled dip.

Nutrition Facts : Calories 561.8, Fat 19.6, SaturatedFat 9.2, Cholesterol 110.3, Sodium 720, Carbohydrate 65.1, Fiber 5.5, Sugar 6.2, Protein 31.4

CHEESE & FRUIT STICKS

Cheese & fruit sticks image

A firm favourite with children, these sticks are ready in seconds

Provided by Tony Tobin

Categories Side dish, Snack

Time 5m

Yield As many as necessary

Number Of Ingredients 2

Ingredients

firm cheese
your childrens' favourite fruit eg grapes, apples, pears

Steps:

We sometimes forget how good the simple things are. This is an easy snack to rustle up and great for getting the kids to eat fruit. Just chop up your kids' favourite fruit and firm cheese and thread the pieces onto cocktail sticks or skewers. Tony's kids all like apples, pears and grapes and love cheddar, but feel free to try your own combinations.

COCKTAIL STICKS

Cocktail Sticks image

Provided by Molly O'Neill

Categories appetizer

Time 2h

Yield Twenty sticks

Number Of Ingredients 7

Ingredients

1 3/4 teaspoons dry yeast
1 1/4 cups warm water
3 3/4 cups unbleached all-purpose flour
2 teaspoons salt
3 tablespoons olive oil
1/2 cup fresh sage leaves, finely minced
1/4 cup cornmeal

Steps:

Put the yeast in a small bowl and add the warm water; stir gently. Let stand until foamy, about 10 minutes.
Combine the flour and salt in a large bowl and make a well in the center. Pour the yeast and water into the center of the well. Stir in 2 tablespoons of the oil. Start drawing the flour from the inside of the well and mix until the dough comes together. Turn the dough out of the bowl onto a lightly floured surface. Add the sage and continue to knead the dough until it is smooth and silky, about 5 to 7 minutes.
First rise: On a well-floured surface, pat the dough with your hands into a 4-by-14-inch rectangle. Lightly brush the top with some of the remaining olive oil. Cover with plastic wrap and let rise until doubled, about 1 hour.
Preheat oven to 400 degrees.
Shaping: Sprinkle the dough with the cornmeal. Cut the rectangle crosswise into 4 equal sections, then cut each section crosswise again into 5 strips, each about the width of a fat finger. The dough should be so elastic that you can simply pick up each piece and stretch it between your hands to a length of 10 inches. Place the breadsticks a few inches apart on lightly oiled baking sheets. Bake for 20 minutes.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 106 milligrams, Sugar 0 grams

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