Top hacks to plan the ultimate waste-free party this summer

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Top hacks to plan the ultimate waste-free party this summer

Cut the waste and up the party!

Party season is now in full swing and preparing the right amount of food can often be a challenge. On one hand you could make too much food and end up with leftovers that never get eaten and go to waste; on the other hand you could make too little and leave your guests feeling hungry.

See the infographic guide here.

Slide into slider heaven Mini beef sliders

Create this much-loved party food that everyone is guaranteed to devour.

Preparation: 15 minutes
Cooking: 15 minutes
Makes: 12

Ingredients

  • 500g lean beef mince
  • 2 small eschallots, finely chopped
  • 2 tbsp finely chopped herbs of your choice 1 tbsp tomato sauce, with extra to serve
  • 2 tbsp olive oil
  • 3 slices tasty cheese, cut into 12 squares 12 brioche slider buns, split
  • 1/3 cup aioli (or mayonnaise)
  • 30g baby rocket leaves
  • 12 baby cornichons, slices
  • Cherry tomatoes halved, to serve
  • Salt and pepper, to season

Method

  1. In a large bowl combine mince, eschallots, tomato sauce and herbs. Season with salt and pepper. With wet hands divide mixture into 12 pieces and shape into small patties.
  2. In a large non-stick frying pan heat half the oil over medium heat and cook half the patties for 2-3 minutes on one side. Turn and top each pattie with a piece of cheese. Cook for 2-3 minutes or until patties are cooked through and cheese melts. Set aside on a plate loosely covered with foil. Repeat with remaining patties and cheese.
  3. Spread the bottom halves of the buns with aioli. Top with patties, cornichons and baby rocket. Spread top halves of the buns with extra tomato sauce and place on top of patties. Thread a tomato half onto a toothpick and secure slider.

Waste free tips

  • Any leftover mince can be frozen for later use for burgers, meatballs or rissoles.
  • You can use leftover sliced beef roast, steak or stir-fry strips instead of mince patties.
  • Feel free to use any condiments from your fridge – mustard, chutney, BBQ sauce or
  • horseradish.
  • Use whatever herbs you already have in the fridge – parsley, mint, coriander, basil or
  • chives would all work well.
  • You can also use any salad leaves you already have in the fridge.
  • You can substitute the eschallots for half a small red or brown onion instead.

The skewers that will leave your guests drooling Sesame beef skewers

These easy-to-eat beef skewers will be a hit with all your guests.

Preparation: 10 minutes (+5 minutes marinating)
Cooking: 15 minutes
Makes: 18

Ingredients

  • 750g beef rump steak, fat trimmed, cut into 3cm pieces
  • 1/2 cup (125ml) teriyaki marinade, with extra to serve
  • 2 cloves garlic, crushed
  • 3cm piece ginger, finely grated
  • 6 green onions, cut into 5cm lengths + extra, thinly sliced, to serve
  • 2 yellow capsicums, cut into 3cm pieces
  • To serve
  • Toasted sesame seeds Mayonnaise

Method

  1. Place beef in a large snap-lock bag with teriyaki marinade, garlic and ginger. Set aside for 5 minutes. Drain steaks from marinade. Thread beef, onion and capsicum alternatively onto skewers. Spray lightly with oil.
  2. Pre-heat a char-grill pan or barbecue over medium-high heat and cook skewers, in batches if necessary, for 6-8 minutes, turning regularly, or until lightly charred and cooked through. Rest on a plate loosely covered with foil for 5 minutes.
  3. Sprinkle beef with sesame seeds. Serve with extra teriyaki marinade, extra green onions and mayonnaise.

Waste free tips

  • Investing in metal skewers is a great way to be more environmentally friendly and you will be able to use them for all your future parties. Alternatively, you can use bamboo skewers (just make sure to soak them beforehand so they don’t burn!)
  • You can use diced beef to save time for the skewers if desired – or dice your own beef using rump, sirloin, scotch fillet or eye fillet.
  • Fill a pita bread or wrap with any leftover meat, salad and mayonnaise for a delicious sandwich.
  • Feel free to use whatever onions and capsicum you have available.

Countdown

Tue 27th Aug

8:00am8:00pm

Wed 28th Aug

8:00am8:00pm

Thu 29th Aug

8:00am9:30pm

Fri 30th Aug

8:00am9:30pm

Sat 31st Aug

8:00am8:00pm

Sun 1st Sep

8:00am8:00pm

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