Recipes: Delicious, fresh and healthy ‘bring a plate’ ideas for your next party from Rhian Allen

Rhian Allen was originally the founder of The Healthy Mummy and CEO of Zing Wellbeing. Rhian shared her favourite ‘bring a plate’ recipes for summer entertaining that are delicious but also good for you.

Cocktail meatballs

Serves: 4

Ingredients

• 250g minced beef or pork
• 3–4 tbsp dry breadcrumbs
• 2 garlic cloves, minced
• 2 tbsp hoisin sauce
• 1 egg
• Salt and pepper to taste

For the sauce

• ⅓ cup hoisin sauce
• ⅓ cup apple sauce
• 1 garlic clove, minced
• 1 tsp ginger, grated
• 3 tbsp water
• 1 spring onion, chopped, for garnish

Method

1. In a mixing bowl, place minced beef, garlic, breadcrumbs, hoisin sauce, egg and salt, and mix well. Form into 12 meatballs and place on a tray lined with parchment paper.
2. Bake at 200C for 10 minutes.
3. In a large skillet over medium heat, cook the apple sauce, hoisin sauce, garlic, grated ginger and water. Add the meatballs, cover and simmer for 10 minutes.
4. Sprinkle sesame seeds and finely chopped spring onion. Serve with rice.

Smoked salmon and dill cheese quiche

Serves: 1

Ingredients

• 1 wholemeal tortilla wrap
• 80g smoked salmon (or preferred protein such as chicken or tofu)
• ¼ small red capsicum, diced
• ½ cup broccoli
• ¼ small red onion, diced
• A bunch of chopped dill
• 3 eggs
• Salt and pepper to taste
• 30–50g mozzarella cheese

Method

1. Preheat the oven to 180C.
2. Place the tortilla in a cake tray, add all the ingredients except cheese and combine.
3. Top with mozzarella cheese.
4. Bake at 180C for 15 minutes.

Duck san choy bow

Serves: 4

Ingredients

• 400g shredded duck meat (precooked or substitute chicken, turkey, pork or tofu)
• 1 tbsp oyster sauce
• 2 tbsp soy sauce
• ¼ cup hoisin sauce
• 1 tsp sesame oil
• 2 tbsp crushed garlic
• 1 tbsp crushed ginger
• ½ cup chopped water chestnuts
• Juice of 1 lime
• 1 iceberg lettuce
• ½ cup spring onions
• Handful of chopped coriander
• 1 carrot, cut into thin strips
• 1 cucumber, cut into thin strips

Method

1. If using precooked duck, heat it briefly in the microwave and shred the meat.
2. In a large mixing bowl, combine the duck with oyster, hoisin and soy sauces, and sesame oil. Mix well and marinate for one hour.
3. Heat a pan on high heat and add the ginger, garlic and shredded duck. Cook for a few minutes, then add the water chestnuts and cook for another minute. Stir in the lime juice.
4. Spoon the mixture into lettuce leaves, top with carrot, cucumber, coriander and spring onion.

Chocolate rice bubble crunch

Serves: 8

Setting time: 2 hours

Ingredients

• ⅓ cup almond butter
• ¼ cup coconut oil
• ¼ cup cacao powder
• 3 tbsp hemp seeds
• 2 tbsp flaxseed meal
• 1 tsp chia seeds
• ¼ cup maple syrup
• 1½ cups rice puffs

Method

1. Stir all ingredients together in a large bowl until well coated and combined.
2. Press into a loaf pan or baking tray lined with baking paper and freeze for about 2 hours to set.

Zucchini slice

Serves: 6–8

Ingredients

• 1 small onion, diced
• 2 bacon slices, diced
• 3–4 small zucchini, grated
• 1 carrot, grated
• ½ cup corn kernels
• 1 tbsp chopped parsley
• 100g mozzarella cheese, grated
• ¼ cup cottage cheese (drained)
• 60g feta, crumbled
• ⅔ cup wholemeal flour
• 6 eggs
• ¼ cup almond milk
• Salt and pepper to taste

Method

1. Preheat the oven to 180C and line a baking dish with baking paper.
2. Place zucchini, onion, carrot, corn, parsley, bacon, cheeses and flour into a large bowl and mix. Add feta.
3. In another bowl, whisk eggs with milk, salt and pepper.
4. Add the egg mixture to the vegetables and mix to combine.
5. Pour into the baking dish and bake for 30–35 minutes.
6. Allow to cool slightly before serving.

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