Hosting a poker party is never complete without a great offer of drinks, cigars and some amazing bites to keep the fuel going for the long night.
Here are some 5 finger food ideas that begin with appetizers, some meat treats and end with a delicious sweet.
#1 Thai chicken meatballs
A classic dish that everyone loves and is perfect as the main course, thai chicken balls. They are a little bit salty because of the fish sauce, but yummy for a game of poker. You can make some extra for later in the week. Just freeze and mix with salad for a real meal.
- 500g chicken diced
- 1 garlic clove, crushed
- 2cm piece fresh ginger, peeled, finely grated
- 3 fresh kaffir lime leaves, finely chopped
- 1 tablespoon chopped fresh mint leaves, plus extra sprigs to serve
- 1 tablespoon chopped fresh coriander leaves
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 small red chilli, seeded, finely chopped
- 1 tablespoon peanut oil
- Lime wedges, to serve
- In a bowl combine mince, garlic, ginger, kaffir lime leaves, mint and coriander until you have a nice mix.
- After cleaning your hands, use a tablespoon to turn the mixture into small balls. Refrigerate for 30 minutes on a plate.
- For the sauce we will use some fish sauce, lime juice, sugar and chilli in a smaller bowl. Stir the mix until the sugar dissolves.
- After the meatballs are refrigerated, heat some oil on a frying pan. Make sure the pan is non-stick and pre-heat on medium. Cook the meatballs in 2 batches and turn frequently for 10 minutes, or until the exterior looks light golden and cooked all around.
- Serve with dipping sauce and lime wedges. Sprinkle some mint sprigs for more flavor.
As an alternative I also recommend these cheesy meatball bites made in under 30 minutes. The perfect middle ground between pizza and pasta perfect for a poker game.
#2 Cob loaf spinach dip
For vegetarians and even non-vegetarians this finger food has a silvery taste that is perfect to contrast other flavors.
- 450g cob loaf
- 250g frozen spinach, thawed
- 250g creamed cheese, softened
- 300ml tub sour cream
- 40g packet French onion soup mix
- Crackers, to serve
- Preheat your over to 180C/160C. Take a large baking tray and line with baking paper.
- Cut 4cm off top of the cob loaf to form a lid. Scoop bread from the center and leave 1.5cm on the edges. Tear some bread to use as dips.
- Take the spinach and squeeze any excess moisture it might have, remove any liquid. Mix the spinach, cheese, sour cream and soup mix in a large bowl. Add some salt and pepper to enhance flavor.
- Throw the mixture into the inside of the loaf and stir. Place the lid.
- Place the loaf on the prepared tray. Place the single bread pieces around the loaf and bake for 20 minutes or until it has a gold color. Serve with cut vegetables. Crackers are optional.
#3 Hot smoked salmon and Asian slaw wonton cups
These crispy wonton wrappers are easy to grab without being messy on the poker table and incredibly tasty.
- 24 wonton wrappers
- 1/4 wombok (Chinese cabbage), finely shredded
- 1 carrot, coarsely grated
- 2 spring onions, thinly sliced
- 1/4 cup chopped coriander
- 1 tablespoon peanut oil
- 1 tablespoon soy sauce
- 1 tablespoon sweet chilli sauce
- 1 1/2 tablespoons lime juice
- 150g pkt Superior Gold Hot Smoked Salmon Natural, flaked
- Coriander leaves, to serve
- Preheat the over to 220C.
- Use a 12 hole mini muffin pan and spray each hole with olive oil.
- Take the wonton wrappers and cut discs from each.
- Spray the disc with olive oil as well, then press them into the mini muffin holes.
- The wonton wrappers can be bought from the store, but if you prefer to make them yourself making wontons is a simple recipe that involves eggs, water and flour.
- Bake for 8 to 10 minutes or until lightly brown and crisp. As a tip you can bake the wonton’s 2 days before and store in airtight containers for a better texture.
- Mix the wombok, carrot, spring onion and coriander in a big bowl. Add some peanut oil, soy sauce, sweet chilli sauce and lime juice. Mix them well. Now add the lime juice mixture and two-thirds of the salmon the salad, and toss to combine all the flavors.
- With a spoon add the mixture into the wonton cups. Place some more salmon on top of each with the coriander leaves.
#4 Ice-cube tray lemon and passionfruit cheesecakes
As dessert these small sized cheesecakes are perfect to end the final round of courses.
- 150g gingernut biscuits
- 75g butter, melted
- 2 teaspoons powdered gelatin
- 1 tablespoon boiling water
- 250g cream cheese, softened
- 1/3 cup caster sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 1/3 cup thickened cream
- 3 passionfruit, halved
- Grab two 12 hole ice-cube trays and grease. Line each hole with some baking paper, make sire the paper extends 2cm over the sides of each hole.
- Throw the biscuits into a food processor and crush until they turn into fine crumbs.
- Add the butter into processor and turn it on until the mixture is well combined.
- Spoon the mixture into the ice-cubes holes and press to compact. Refrigerate for at least 45 minutes.
- Boil some water in a small jug and sprinkle gelatin. Stir until the gelatin dissolves.
- Use an electric mixer to combine the beat cream cheese, ¼ cup of sugar, vanilla and lemon juice until the mixture is light and fluffy. At this point add the cream and beat until the mixture thickens slightly.
- Add half the gelatin mixture and beat until combined. You can use the electric mixer.
- Spoon the mixture into the holes and refrigerate for 1 hour.
- Take the passion fruit, remaining sugar and two tablespoons of water to mix in a small saucepan over medium heat. Stir until the sugar dissolves and bring to simmer.
- Now combine the remaining gelatin mixture with the passionfruit mixture in a jug. Stir until smooth and let it cool down for 10 minutes.
- Once cooled, pour over cheesecake mixture in the ice-cube tray holes. Refrigerate 2 hours.
- Once frozen, take out from the fridge and use the baking paper strips to lift the cheesecakes from the ice-cube holes. Discard the papers and serve to your players!
#5 Jalapeño poppers
Spicy with some cream cheese and parmesan with a touch of bacon that go well with some drinks. No serious poker player would deny these!
- 250g block Philadelphia Cream Cheese, softened
- 2 sweet corn cobs
- 2 tablespoons KRAFT* Grated Parmesan cheese
- 1 tablespoon snipped chives
- 20 jalapeno chillies, split in half lengthways and seeds removed
- 40 (x 12-14cm) long strips streaky bacon
- Preheat over at 180C.
- Combine the cheese cream with the corn, cheese and chives.
- Spoon evenly into the jalapeño halves.
- Wrap a piece of streaky bacon around each jalapeño and secure with a skewer.
- Insert in the oven.
- Bake at 180C for 20 minutes turning the jalapeños just once. Make sure the bacon is cooked.
- Serve hot.
An alternative dish could be the herbed ricotta toast made from garden ingredients that won’t take much time to prepare.
We hope you enjoy these courses of finger food dishes for a perfect poker night with friends.