funky partyhappy food for happy children

funky_party_10:Layout 1 07/06/2012 16:53 Page 1

funky partyhappy food for happy children

mark northeast

absolute press

To Mum, thesource of my

creativity... thisone is for you. x

funky_party_10:Layout 1 07/06/2012 16:53 Page 2

funky partyhappy food for happy children

mark northeast

absolute press

To Mum, thesource of my

creativity... thisone is for you. x

funky_party_10:Layout 1 07/06/2012 16:53 Page 2

funky party 17

feeds 6

1 small red onion, finelychopped

2 slices of wholemeal bread(crusts removed)

250g/9oz beef mince1/2 tsp of thyme leavessunflower oil6 mini hamburger buns

(or small soft rolls)to decoratered peppercucumber or olivescheddar cheese slicesSauté the onion in 1 tablespoon ofoil for 5 minutes until it is soft. Tearthe bread into small pieces and putit into a food processor with theonion mixture and whizz together.

Combine the mince, thyme andonion mixture in a bowl and thendivide into 6 equal portions. Rolleach portion in a ball and thenflatten into a burger shape.

Fry the burgers gently over a mediumheat for about 4–5 minutes each sideuntil cooked through. Alternatively,cook them under a preheated grill.

While your burgers are cooking,prepare the decoration by cutting twotriangles of red pepper for horns andtwo circles of cucumber or olive forthe eyes. Push the horns and eyesinto the top half of the burger bun.

To make the teeth, take a slice ofcheese and along one edge cut azigzag pattern.

When your burgers are ready, placethem on to the bun base and lay thecheese slice on top just off centre sothe teeth hang over the edge of theburger. The heat of the burger willslowly melt the teeth and bend themdownwards.

Finish it off with a blood thirsty drizzleof ketchup oozing from the mouth.

funk it up...Why not create a different lookingmonster burger for each party guestby using different styles of hornsand eyes.

monster burgersA devilishly good snack.

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funky party 17

feeds 6

1 small red onion, finelychopped

2 slices of wholemeal bread(crusts removed)

250g/9oz beef mince1/2 tsp of thyme leavessunflower oil6 mini hamburger buns

(or small soft rolls)to decoratered peppercucumber or olivescheddar cheese slicesSauté the onion in 1 tablespoon ofoil for 5 minutes until it is soft. Tearthe bread into small pieces and putit into a food processor with theonion mixture and whizz together.

Combine the mince, thyme andonion mixture in a bowl and thendivide into 6 equal portions. Rolleach portion in a ball and thenflatten into a burger shape.

Fry the burgers gently over a mediumheat for about 4–5 minutes each sideuntil cooked through. Alternatively,cook them under a preheated grill.

While your burgers are cooking,prepare the decoration by cutting twotriangles of red pepper for horns andtwo circles of cucumber or olive forthe eyes. Push the horns and eyesinto the top half of the burger bun.

To make the teeth, take a slice ofcheese and along one edge cut azigzag pattern.

When your burgers are ready, placethem on to the bun base and lay thecheese slice on top just off centre sothe teeth hang over the edge of theburger. The heat of the burger willslowly melt the teeth and bend themdownwards.

Finish it off with a blood thirsty drizzleof ketchup oozing from the mouth.

funk it up...Why not create a different lookingmonster burger for each party guestby using different styles of hornsand eyes.

monster burgersA devilishly good snack.

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funky party 23

makes 8 owls

4 small eggs275g/10oz sausage meat1 spring onion, finely chopped1 tsp chopped fresh parsley1 tsp thyme leaves125g/4oz plain flour, seasoned1 egg, beaten125g/4oz breadcrumbsoil for fryingto decoratecucumber or black olivescheeseorange pepper or carrot

Place the eggs in a saucepan ofcold water, bring to the boil and thensimmer for 9 minutes. Drain andcool under cold water, then peel.

Mix the sausage meat with the herbsand spring onion in a bowl and thenseason. Divide the mixture into fourballs and flatten into a large ovalshape about 5mm thick. Put theseasoned flour on a plate and roll eachegg in it to cover and then place intothe sausage meat and wrap around.Make sure the meat covers the eggcompletely and has a smooth surface.

Dip each sausage-covered egg intothe beaten egg mixture coating itcompletely and then roll in thebreadcrumbs to cover all over.

Heat some oil in a deep pan until abreadcrumb sizzles and turns brownwhen dropped in. Carefully place theScotch egg into the hot oil and fryfor 8–10 minutes until crisp andgolden and the sausage meat iscompletely cooked.

Carefully remove and drain onkitchen paper and allow to cool.

Using a sharp knife cut the Scotchegg completely in half lengthwaysand set aside.

To decorate your owls, cut two smallcircles of cucumber skin or olive for the eyes and fill with a circle ofcheese and an even smaller dot of cucumber skin for the pupils. Use a slice of carrot or orangepepper, and cut a triangle shape for the beak. Arrange your owls on a plate using some toasted bread or chopsticks for tree branches.

Cut a simple crescent moon shapefrom a slice of cheese to decorateyour plate.

Arrange your owls on a plate usingsome toasted bread for treebranches.

scotch owlsThese scotch eggs are a hoot.

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funky party 23

makes 8 owls

4 small eggs275g/10oz sausage meat1 spring onion, finely chopped1 tsp chopped fresh parsley1 tsp thyme leaves125g/4oz plain flour, seasoned1 egg, beaten125g/4oz breadcrumbsoil for fryingto decoratecucumber or black olivescheeseorange pepper or carrot

Place the eggs in a saucepan ofcold water, bring to the boil and thensimmer for 9 minutes. Drain andcool under cold water, then peel.

Mix the sausage meat with the herbsand spring onion in a bowl and thenseason. Divide the mixture into fourballs and flatten into a large ovalshape about 5mm thick. Put theseasoned flour on a plate and roll eachegg in it to cover and then place intothe sausage meat and wrap around.Make sure the meat covers the eggcompletely and has a smooth surface.

Dip each sausage-covered egg intothe beaten egg mixture coating itcompletely and then roll in thebreadcrumbs to cover all over.

Heat some oil in a deep pan until abreadcrumb sizzles and turns brownwhen dropped in. Carefully place theScotch egg into the hot oil and fryfor 8–10 minutes until crisp andgolden and the sausage meat iscompletely cooked.

Carefully remove and drain onkitchen paper and allow to cool.

Using a sharp knife cut the Scotchegg completely in half lengthwaysand set aside.

To decorate your owls, cut two smallcircles of cucumber skin or olive for the eyes and fill with a circle ofcheese and an even smaller dot of cucumber skin for the pupils. Use a slice of carrot or orangepepper, and cut a triangle shape for the beak. Arrange your owls on a plate using some toasted bread or chopsticks for tree branches.

Cut a simple crescent moon shapefrom a slice of cheese to decorateyour plate.

Arrange your owls on a plate usingsome toasted bread for treebranches.

scotch owlsThese scotch eggs are a hoot.

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funky party 31

feeds 4

1kg of potatoes, good formashing

knob of butter and a splash ofmilk

handful of Cheddar cheesea few florets of broccolia few sesame seedsa squeeze of honeyPre-heat your grill to a medium heat.

Take the potatoes, butter and milkand make the mashed potato in yourfavoured way. Grate the Cheddarcheese into the mash according totaste and mix it in well.

Grill the sausages for 10–12minutes, turning frequently untilgolden brown and cooked in themiddle, then remove from the heat.

Steam the broccoli florets for 3–4 minutes, until just cooked andremove from the steamer.

To assemble your plate, spoon somecheesy mash into individual bowlsor small side plates. Take the florets,one at a time, and push each intothe mash, covering it completely.

Take two sausages and push theminbetween the florets and into themash, just enough to hold them inposition.

Give your ‘worms’ some eyes bysticking a small circle of mash inplace with some honey and thenfinish off with tiny broccoli tips.

wriggly dinnerThey’ll really dig this down-to-earthsausage ’n’ mash treat.

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funky party 31

feeds 4

1kg of potatoes, good formashing

knob of butter and a splash ofmilk

handful of Cheddar cheesea few florets of broccolia few sesame seedsa squeeze of honeyPre-heat your grill to a medium heat.

Take the potatoes, butter and milkand make the mashed potato in yourfavoured way. Grate the Cheddarcheese into the mash according totaste and mix it in well.

Grill the sausages for 10–12minutes, turning frequently untilgolden brown and cooked in themiddle, then remove from the heat.

Steam the broccoli florets for 3–4 minutes, until just cooked andremove from the steamer.

To assemble your plate, spoon somecheesy mash into individual bowlsor small side plates. Take the florets,one at a time, and push each intothe mash, covering it completely.

Take two sausages and push theminbetween the florets and into themash, just enough to hold them inposition.

Give your ‘worms’ some eyes bysticking a small circle of mash inplace with some honey and thenfinish off with tiny broccoli tips.

wriggly dinnerThey’ll really dig this down-to-earthsausage ’n’ mash treat.

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funky party 33

parsnipssweet potatoesolive oil

Preheat the oven to 200C.

Using a Y-shaped vegetable peeler,remove the outer skin of both theparsnips and sweet potatoes anddiscard.

Continue peeling both vegetables inlong thin strips.

Line a baking tray with bakingparchment and lay the vegetablestrips out ensuring they do notoverlap. (You may need to do this inbatches.)

Lightly brush the vegetable stripswith olive oil and then bake in theoven for approximately 20 minutes,turning halfway through, until theyare crisp and golden.

Remove from the oven and transferto kitchen paper to dry away anyexcess oil.

Once cooled, your vegetable stripsshould be light and crispy. Looselyarrange the crisps into a camp firearrangement and serve.

camp fire cracklesParsnip and potato crisps to munch on.

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funky party 33

parsnipssweet potatoesolive oil

Preheat the oven to 200C.

Using a Y-shaped vegetable peeler,remove the outer skin of both theparsnips and sweet potatoes anddiscard.

Continue peeling both vegetables inlong thin strips.

Line a baking tray with bakingparchment and lay the vegetablestrips out ensuring they do notoverlap. (You may need to do this inbatches.)

Lightly brush the vegetable stripswith olive oil and then bake in theoven for approximately 20 minutes,turning halfway through, until theyare crisp and golden.

Remove from the oven and transferto kitchen paper to dry away anyexcess oil.

Once cooled, your vegetable stripsshould be light and crispy. Looselyarrange the crisps into a camp firearrangement and serve.

camp fire cracklesParsnip and potato crisps to munch on.

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funky party 39

1 packet of lime jellya few white marshmallowsa handful of grapes and raisins

Make the jelly according to thepacket instructions and pour intosmall clear plastic cups or shotglasses and leave in the fridge to set.

Take the marshmallows and cut aserrated pattern along one edge tocreate the ‘teeth’. Apply themarshmallow to the side of the cup(the cut edge of the marshmallowshould stick to the side of the cupwithout too much persuasion).

To finish the crocodile, cut a grapeinto quarters. Make a slit into one ofthe cut edges of the grape and pushhalf a raisin into the cavity. Repeat.

Sit the grape quarters onto the topof the jellies to create the eyes.

swamp jelly bitesWatch them sink their fangs into thesefunky jelly crocs.

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funky party 39

1 packet of lime jellya few white marshmallowsa handful of grapes and raisins

Make the jelly according to thepacket instructions and pour intosmall clear plastic cups or shotglasses and leave in the fridge to set.

Take the marshmallows and cut aserrated pattern along one edge tocreate the ‘teeth’. Apply themarshmallow to the side of the cup(the cut edge of the marshmallowshould stick to the side of the cupwithout too much persuasion).

To finish the crocodile, cut a grapeinto quarters. Make a slit into one ofthe cut edges of the grape and pushhalf a raisin into the cavity. Repeat.

Sit the grape quarters onto the topof the jellies to create the eyes.

swamp jelly bitesWatch them sink their fangs into thesefunky jelly crocs.

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funky party 55

eye-screamHave a chilling encounter with these fruity ice-cream treats.

handful of raspberriesicing sugarhandful of blueberries1 tub of good quality vanilla

ice-cream

Make a raspberry coulis by pushinga few raspberries through a sieveusing the back of a spoon. Mix in alittle icing sugar to sweeten thecoulis and thicken it slightly.

Fill a small glass dish with a fewblueberries and raspberries andthen using a melon baller or smallice-cream scoop, place a round ballof ice cream on top of the dish.

Place a blueberry ‘pupil’ on top ofthe ice-cream ball and then, using asmall spoon or syringe, drizzle theraspberry coulis over the eyeballs tocreate bloodshot veins.

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funky party 55

eye-screamHave a chilling encounter with these fruity ice-cream treats.

handful of raspberriesicing sugarhandful of blueberries1 tub of good quality vanilla

ice-cream

Make a raspberry coulis by pushinga few raspberries through a sieveusing the back of a spoon. Mix in alittle icing sugar to sweeten thecoulis and thicken it slightly.

Fill a small glass dish with a fewblueberries and raspberries andthen using a melon baller or smallice-cream scoop, place a round ballof ice cream on top of the dish.

Place a blueberry ‘pupil’ on top ofthe ice-cream ball and then, using asmall spoon or syringe, drizzle theraspberry coulis over the eyeballs tocreate bloodshot veins.

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funky party 57

feeds 4

12 good quality meatballsbag of dried tagliatelli1 jar of tomato-based pasta

sauceblack peppercornsa little oil for frying

Using a shallow pan, lightly fry themeatballs for 10–12 minutes untilgolden brown and cooked through.

Meanwhile, fill a saucepan with coldwater and bring to the boil. Add thetagliatelli and cook for 8–10 minutesaccording to packet instructions,until al dente.

When both the meatballs and pastahave cooked, allow them to coolslighty to the touch and thenseparate some strands of tagliatellifrom the pan, take a meat ball andcarefully wrap the pasta around themeatball like a bandage.

Repeat a couple more times until themeat ball cannot be seen. Poke acouple of peppercorns into thepasta for ‘eyes’.

Heat some pasta sauce or passatain a pan and divide between 4 shallow bowls. Place 3 meatballsinto each bowl of sauce and thenwarm through under a preheatedmedium grill.

This recipe was one of thosemoments where I’d thought I’dstruck gold. The ink on my sketch of a pasta-wrapped meatball hadhardly dried when I discovered asimilar idea on the internet. It was an idea I had to share and so I mustalso urge you to visit the beautifulike-minded website I discovered,Gather and Nest, which is a greatplace to inspire parents.

yummymummiesPasta-embalmed meatball yumminess.

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funky party 57

feeds 4

12 good quality meatballsbag of dried tagliatelli1 jar of tomato-based pasta

sauceblack peppercornsa little oil for frying

Using a shallow pan, lightly fry themeatballs for 10–12 minutes untilgolden brown and cooked through.

Meanwhile, fill a saucepan with coldwater and bring to the boil. Add thetagliatelli and cook for 8–10 minutesaccording to packet instructions,until al dente.

When both the meatballs and pastahave cooked, allow them to coolslighty to the touch and thenseparate some strands of tagliatellifrom the pan, take a meat ball andcarefully wrap the pasta around themeatball like a bandage.

Repeat a couple more times until themeat ball cannot be seen. Poke acouple of peppercorns into thepasta for ‘eyes’.

Heat some pasta sauce or passatain a pan and divide between 4 shallow bowls. Place 3 meatballsinto each bowl of sauce and thenwarm through under a preheatedmedium grill.

This recipe was one of thosemoments where I’d thought I’dstruck gold. The ink on my sketch of a pasta-wrapped meatball hadhardly dried when I discovered asimilar idea on the internet. It was an idea I had to share and so I mustalso urge you to visit the beautifulike-minded website I discovered,Gather and Nest, which is a greatplace to inspire parents.

yummymummiesPasta-embalmed meatball yumminess.

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makes 20

350g/12oz plain flour, plusextra for rolling out

1 tsp bicarbonate of soda2 tsp ground ginger1 tsp ground cinnamon125g/41/2oz butter175g/6oz light soft brown

sugar1 free-range egg4 tbsp golden syrupraisins

Sift together the flour, bicarbonateof soda, ginger and cinnamon andpour into the bowl of a foodprocessor. Add the butter and blenduntil the mix looks like breadcrumbs.Stir in the sugar.

Lightly beat the egg and goldensyrup together, add to the foodprocessor and pulse until themixture clumps together. Tip thedough out, knead briefly untilsmooth, wrap in clingfilm and leaveto chill in the fridge for 15 minutes.

Preheat the oven to 180C. Line twobaking trays with greaseproof paper.

Take a piece of dough mixture aboutthe size of a walnut and roll into ashort fat sausage shape and thenbend in the middle to make a slight‘V’ shape.

Take more dough and make two eggshapes about the size of a marble,and then make two more of themslightly larger.

On the outside of the ‘V’, press asmall lip around the edge and usinga dab of water, press the eggshapes onto the edge and againstthe V. Place the two larger eggshapes in the middle and the smallerones on either side.

Once they are all fixed in place, use a small sharp knife to cut anopening in the front of each one andthen cut a raisin lengthways in halfand push it into the opening leavingenough sticking out for a ‘claw’.

Transfer the tray carefully to theoven and bake for 12–15 minutes, oruntil lightly golden-brown. Leave onthe tray for 10 minutes and thenmove to a wire rack to finish cooling.

funky party 63

bear claw bicciesSteps of fun all the way!

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makes 20

350g/12oz plain flour, plusextra for rolling out

1 tsp bicarbonate of soda2 tsp ground ginger1 tsp ground cinnamon125g/41/2oz butter175g/6oz light soft brown

sugar1 free-range egg4 tbsp golden syrupraisins

Sift together the flour, bicarbonateof soda, ginger and cinnamon andpour into the bowl of a foodprocessor. Add the butter and blenduntil the mix looks like breadcrumbs.Stir in the sugar.

Lightly beat the egg and goldensyrup together, add to the foodprocessor and pulse until themixture clumps together. Tip thedough out, knead briefly untilsmooth, wrap in clingfilm and leaveto chill in the fridge for 15 minutes.

Preheat the oven to 180C. Line twobaking trays with greaseproof paper.

Take a piece of dough mixture aboutthe size of a walnut and roll into ashort fat sausage shape and thenbend in the middle to make a slight‘V’ shape.

Take more dough and make two eggshapes about the size of a marble,and then make two more of themslightly larger.

On the outside of the ‘V’, press asmall lip around the edge and usinga dab of water, press the eggshapes onto the edge and againstthe V. Place the two larger eggshapes in the middle and the smallerones on either side.

Once they are all fixed in place, use a small sharp knife to cut anopening in the front of each one andthen cut a raisin lengthways in halfand push it into the opening leavingenough sticking out for a ‘claw’.

Transfer the tray carefully to theoven and bake for 12–15 minutes, oruntil lightly golden-brown. Leave onthe tray for 10 minutes and thenmove to a wire rack to finish cooling.

funky party 63

bear claw bicciesSteps of fun all the way!

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makes 12 bears

4 packets of white chocolatebuttons

packet of desiccated coconut 12 strawberriesa few squares of plain

chocolate

Set aside 24 white chocolatebuttons for the ‘ears’ and melt therest of the chocolate buttons in aglass bowl either over simmeringwater or in a microwave.

Get a shallow dish and pour enoughcoconut in to cover the base.

When the melted chocolate hascooled a little, push a fork or smallskewer into the stalk end of astrawberry and dip it into thechocolate, turning to coat it all over.Then quickly roll the chocolate-covered strawberry in the coconut,making sure that all the chocolate iscovered and that the coconut sticksand holds in place. Tap thestrawberry gently to remove anyexcess coconut and place on a plate.

Repeat with the rest of thestrawberries (you may have to warmthe chocolate up a few times if itstarts to firm up). Once all of thestrawberries are covered in thecoconut, put the plate into the fridgeuntil the chocolate has set.

To decorate the polar bear face,melt a few squares of plainchocolate and spoon the cooledmelted chocolate into a piping bag.Squeeze out two dots for the eyesand then a round triangle shape forthe nose.

To finish off, cut two slits into thestrawberry behind the eyes on thetop of the head. Insert a whitechocolate button into each slit forthe ears.

funky party 73

arctic treatsA polar expedition worth the trek!

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makes 12 bears

4 packets of white chocolatebuttons

packet of desiccated coconut 12 strawberriesa few squares of plain

chocolate

Set aside 24 white chocolatebuttons for the ‘ears’ and melt therest of the chocolate buttons in aglass bowl either over simmeringwater or in a microwave.

Get a shallow dish and pour enoughcoconut in to cover the base.

When the melted chocolate hascooled a little, push a fork or smallskewer into the stalk end of astrawberry and dip it into thechocolate, turning to coat it all over.Then quickly roll the chocolate-covered strawberry in the coconut,making sure that all the chocolate iscovered and that the coconut sticksand holds in place. Tap thestrawberry gently to remove anyexcess coconut and place on a plate.

Repeat with the rest of thestrawberries (you may have to warmthe chocolate up a few times if itstarts to firm up). Once all of thestrawberries are covered in thecoconut, put the plate into the fridgeuntil the chocolate has set.

To decorate the polar bear face,melt a few squares of plainchocolate and spoon the cooledmelted chocolate into a piping bag.Squeeze out two dots for the eyesand then a round triangle shape forthe nose.

To finish off, cut two slits into thestrawberry behind the eyes on thetop of the head. Insert a whitechocolate button into each slit forthe ears.

funky party 73

arctic treatsA polar expedition worth the trek!

funky_party_10:Layout 1 07/06/2012 16:56 Page 72

FUNKY PARTYby mark northeast

Funky Party is perfect for parents who want to create memorable party food for their children, with ideas for birthdays or themed parties as well as smaller crowds, be it an impromptu supper or a sleepover. From adorable jacket potato people to garden worm ‘bangers and mash’, and from scotch egg owls to ghoulish meringues, Funky Party is � lled with achieveable ideas for parents to encourage their children to eat, experiment and enjoy food.

Available at all good bookstores £7.99

to create memorable party food for their children, with ideas for birthdays or themed parties as well as smaller crowds, be it an

‘Best Children’s Cookbook in UK’ 2011 World Gourmand Awards

‘Could be the answer for fretful parents everywhere’ Metro