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Snack Platter Ideas

Cultural diversity comes alive on snack platters around the world. In Italy, you'll find antipasto platters with delicious cured meats, cheeses, and olives. In Japan, sushi and sashimi grace their snack spreads. The Middle East offers mezze, featuring hummus, tabbouleh, and pita bread. Indian chaat brings a burst of spices with samosas, chutneys, and crunchy snacks. And don't forget the Mexican influence with guacamole, salsa, and nachos. Each culture's snack platter is a delicious reflection of its unique flavors and culinary traditions, making the world of snacking a global adventure.

Let me share some of my heritage with some traditional South African recipes for your snack platter.

Cocktail Meatballs


250g Beef mince

250g Pork mince

1 Onion, peeled and grated

1 Carrot, peeled and grated

1 teaspoon Garlic, crushed

1/2 teaspoon Ginger, finely grated

10ml Soy sauce

1/2 cup Breadcrumbs, fresh is better

100ml Milk

1 Egg

2 tablespoons Freshly chopped parsley

1/2 teaspoon Salt

1/4 teaspoon White pepper


1 cup Tomato sauce

1 cup Dark brown sugar

1/4 cup Water

3 tablespoons Red wine vinegar

2 tablespoons Worcestershire sauce

3 tablespoons Onion, finely diced

1 teaspoon Garlic, crushed

1 tablespoon Fresh coriander, finely chopped (optional)

Salt and pepper


Soak the breadcrumbs in the milk in a large bowl.

Add the rest of the ingredients and mix together well.

Roll into little balls, you should get around 24 balls from this mixture. Wetting your hands helps when rolling the balls, then the mix don't stick to your hands as much.

Heat some oil in a large saucepan and fry your meatballs till brown and cooked to your liking.

Make the sauce:

Add all you ingredients into a small saucepan, bring to a boil and then reduce the heat and simmer for 15-20 minutes till reduces and a bit thicker.

Add the cooked meatballs to the sauce and warm through for a few minutes before serving.

Cocktail Sausage Rolls


250g Pork mince

250g Beef mince

1 teaspoon Salt

1/4 teaspoon White pepper

1 cup Fresh breadcrumbs

1 Onion, grated

1/2 Carrot, finely grated

2 tablespoons Tomato sauce

2 tablespoons Chutney

2 teaspoon Finely chopped thyme

1/2 cup Flour, seasoned with salt and pepper

2 sheets (25 x 25cm) frozen ready-rolled puff pastry, thawed

1 egg, lightly beaten


In a mixing bowl, combine the ground meat, salt, pepper, breadcrumbs, diced onion, and thyme.

Divide the mixture into four equal portions and shape each portion into a 25cm-long log.

Roll each meat log in seasoned flour, ensuring they are evenly coated, and then place them on a plate. Refrigerate for one hour to set.

On your work surface, lay out the puff pastry sheet and cut it in half.

Position a meat log near one edge of each pastry half. Brush the larger side of the pastry with beaten egg.

Carefully roll the pastry, starting from the shorter side, over the meat log to form a long sausage-shaped roll. Make sure the pastry adheres tightly to the meat. Trim off any excess pastry.

Dampen your finger and press along the pastry seam to seal it securely. Then, slice the roll into 12 pieces.

Brush the tops of the pastry slices with the remaining beaten egg, you can sprinkle some sesame seeds over the top if you prefer.

Place the prepared sausage rolls on a baking tray and refrigerate for 30 minutes.

Preheat your oven to 200°C (392°F) and bake the sausage rolls until they turn golden brown.

Enjoy your homemade sausage rolls!

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