Spontaneous spread for summer
- Francie Healy
- Jul 27
- 3 min read
Some of the best gatherings happen when friends and family drop by on a summer evening. Sometimes it’s an impromptu visit; sometimes there’s little advance warning. Sometimes guests arrive mid-day for a quick drop-in and before you know it, it’s dinner time.
When that happens, what to feed everyone?
Our Lagois team has an idea for something you can whip up quickly, something delicious and filling (even impressive) but with little fuss or muss. We suggest a European-style food spread featuring beef kofta and other delicious finger food.
If you have an air fryer, you can cook the beef kofta in about eight minutes. The rest you can assemble while the air fryer is doing its magic.
It takes a bit of planning beforehand, but beef kofta keeps well in the freezer for a few months as something to have on hand when you need it.
First, the make-ahead beef kofta
Makes about 20 small kofta
Ingredients
1 lb (450 g) lean ground beef, preferably not extra-lean
½ small onion, very finely minced or grated
2 cloves garlic, minced
¼ cup finely chopped fresh parsley
2 tbsp finely chopped fresh mint
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
½ tsp salt
¼ tsp freshly ground black pepper
Pinch of cinnamon
1 tbsp olive oil
1 tbsp panko or fine breadcrumbs
Method
In a large bowl, combine the beef, onion, garlic, parsley, mint, spices, salt, pepper and olive oil. Mix gently with your hands just until everything is evenly incorporated. If the mixture seems particularly moist, add the breadcrumbs.
Shape the mixture into approximately 20 small oval kofta. Arrange them on a parchment-lined tray, cover and refrigerate for at least 30 minutes or for up to 24 hours; or freeze for later.
When ready to cook, preheat the air fryer to 400°F (200°C). Lightly brush or spray the kofta with olive oil and arrange them in the basket without crowding. Cook for 8 to 10 minutes, turning halfway through, until browned and cooked through. (Depending on the size of your air fryer, you might need to cook them in batches.)
Whipped feta
A good companion to the kofta is whipped feta. It only takes minutes to make.
Makes about 1½ cups
Ingredients
8 oz (225 g) feta cheese, crumbled
½ cup plain Greek yogurt
1 tbsp olive oil, plus more for drizzling
1 tbsp fresh lemon juice
1 small clove garlic, minced
Freshly ground black pepper
1 to 2 tbsp water, if needed
Method
Place the feta, yogurt, olive oil, lemon juice and garlic in a food processor. Blend until smooth and creamy, adding a little water if necessary to reach a soft, spreadable consistency.
Spoon into a shallow serving bowl. Drizzle with olive oil and finish with a little freshly ground black pepper.
You can make the whipped feta ahead, refrigerate it and then bring it to room temperature before serving.
Add to the board
Warm pita or flatbread, cut into wedges
Kalamata olives
Pickled red onions
Marinated artichoke hearts
Lemon wedges
Fresh mint and parsley
A handful of sliced peaches or grapes.
Place the hot kofta in the centre of the board or on its own platter. Put out bowls of hummus and a simple cucumber-tomato salad and let guests build their own simple meal.
Quick cucumber and tomato salad
Serves 6
Ingredients
1 English cucumber, diced
1½ cups cherry tomatoes, halved
¼ small red onion, very thinly sliced
2 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
2 tbsp olive oil
1 tbsp fresh lemon juice
Salt and freshly ground black pepper
We like this idea of a simple food spread because with only a bit of preparation you can serve something that seems as though you whipped it up out of nowhere without effort...something that feels like either a substantial appetizer or a casual dinner...all while you relax and spend time with your guests.
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