Category: -appetizers

Categories
-appetizers -sides Vegetarian

Roasted Brussels Sprouts With Warm Honey Glaze

  • 1½lb. brussels sprouts, trimmed, halved
  • ¼cup extra-virgin olive oil
  • ½tsp. kosher salt, plus moreFreshly ground black pepper
  • ¼cup honey
  • ⅓cup sherry vinegar or red wine vinegar
  • ¾tsp. crushed red pepper flakes (optional)
  • 3Tbsp. unsalted butter
  • 3scallions, thinly sliced on a diagonal
  • 1tsp. finely grated lemon zest

Step 1

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.

Step 2

Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.

Step 3

Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.

Step 4

Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.

Step 5

Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

Categories
-appetizers Shrimp

Shrimp Cocktail

  • Ice
  • 6 c. water
  • 2 tbsp. kosher salt
  • 2 tbsp. granulated sugar
  • 1/2 small onion, peeled and halved
  • 1 tbsp. small bunch parsley, divided
  • 2 lemons, divided
  • 2 lb. shrimp, peeled and deveined

FOR THE COCKTAIL SAUCE

  • 1/2 c. mild chili sauce, such as Heinz
  • 1/2 c. ketchup
  • 1 tsp. lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. horseradish
  • 1 tsp. Worcestershire sauce
  • 2 dashes hot sauce, such as Tabasco
  • 1/4 tsp. celery salt

DIRECTIONS

  1. Fill a large bowl halfway with ice and add water to cover; set aside. Cut one lemon into wedges.
  2. In large pot combine 6 cups water, salt, sugar, onion, and 5 sprigs parsley. Halve and juice remaining lemon and add to pot. Bring to a boil, then turn off heat and add shrimp to pot. 
  3. Let sit until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pot with a slotted spoon (or spider) into the bowl of ice.
  4. Make the cocktail sauce: In a small bowl, mix all ingredients until fully combined. 
  5. Serve shrimp with lemon wedges, cocktail sauce, and garnish with parsley. 
Categories
-appetizers Vegetarian

Sun Dried Tomato Egg cups

  • 10 large eggs
  • 1 teaspoons sea salt
  • 1/4 teaspoon black pepper
  • 1/3 cup sun dried tomatoes chopped
  • 3/4 cup spinach chopped
  • 1/4 cup fresh basil chopped
  • 1 cup Parmesan cheese grated

Instructions

Preheat oven to 200c (400 F).

Get a 12 count muffin tin, and grease generously. Set aside.

In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.

Add in all other ingredients

Divide evenly into muffin tins filling 2/3 full. Top with additional parmesan cheese.

Bake in preheated oven for 12-15 minutes, or until set.

Categories
-appetizers bread&pizza Fish

Salmon Honey Pastries

  • 56 grams (2 ounces) cream cheese
  • 1/2 tablespoon honey
  • 2 teaspoons fresh lemon juice (for cream cheese filling)
  • 2 teaspoons chopped fresh dill, divided
  • 140 gram (5 ounce) salmon steak, skin removed
  • 3 teaspoons lemon juice for salmon (optional)
  • small pinch of sea salt
  • 1 sheet puff pastry dough
  • 1 egg
  • 2 teaspoons water
  1. Preheat oven to 200c (400F.)
  2. Combine the cream cheese, honey, one teaspoon dill, and one teaspoon lemon juice in a small bowl. It will take a few minutes to combine everything well. Add the other one teaspoon of lemon juice, stir well again, and set aside.
  3. Slice salmon steak into 12 thin slices. Arrange salmon slices on a large flat plate, sprinkle remaining dill, three teaspoons of lemon juice (optional), and small pinch of sea salt over salmon slices.
  4. Cut pastry dough into 12 squares. Evenly distribute the cream cheese onto the pastry squares. Top each with one slice of salmon.
  5. In a small bowl combine egg and water.
  6. Fold one corner of the pastry square over the salmon, brush with egg wash. Fold opposite corner over the first fold, brush with egg wash to seal.
  7. Bake 18-20 minutes or until salmon and pastry dough are fully cooked.
Categories
-appetizers Shrimp

Grilled Citrus-Shrimp Lettuce Cups

  • 1small shallot, finely chopped
  • 15-inch lemongrass stalk, tough outer layers removed, finely chopped (about 2 tablespoons)
  • 1Thai chile, thinly sliced
  • ½cup fresh lime juice
  • ½cup fresh orange juice
  • 2teaspoons finely chopped peeled ginger
  • 1teaspoon (or more) kosher salt
  • 1pound large shrimp, peeled, deveined, tails removed
  • 2teaspoons toasted sesame oil
  • Cooked white rice, Little Gem lettuce leaves, sliced cucumber or julienned carrot, lime wedges, mint or basil sprigs, and toasted sesame seeds (for serving)

Step 1

Whisk shallot, lemongrass, chile, lime juice, orange juice, ginger, and salt in a small bowl. Reserve half of marinade for serving; cover and leave at room temperature until ready to use. Pour remaining marinade over shrimp in a medium bowl and toss to coat. Cover and chill 30 minutes.

Step 2

Prepare a grill for medium-high heat. Grill shrimp until lightly charred and cooked through, 1–2 minutes per side. Transfer shrimp to a large bowl and toss with sesame oil; season with salt, if needed.

Step 3

Serve shrimp with rice, lettuce, cucumber or carrot, lime wedges, mint or basil, sesame seeds, and reserved marinade for making lettuce cups.

Categories
-appetizers Fish

Salmon Rillettes

Ingredients

  • 1/2 pound center-cut, skinless salmon fillet
  • 1 tablespoon anise-flavored liqueur, such as Pernod
  • Salt
  • Freshly ground white pepper
  • 1 celery rib
  • 1 leek, halved lengthwise
  • 1 small onion, quartered lengthwise
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 cup dry white wine
  • 4 cups water
  • 5 tablespoons unsalted butter, softened
  • 1 large shallot, minced (1/4 cup)
  • 1/2 tablespoon sour cream
  • 1/4 pound skinless hot-smoked salmon, flaked
  • 2 tablespoons snipped chives
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon smoked sweet paprika
  • Toasted baguette slices, for serving

Directions

Instructions Checklist

  • Step 1On a plate, sprinkle the salmon with the anise liqueur and season with salt and white pepper. Cover with plastic wrap and let stand at room temperature for 30 minutes.
  • Step 2Meanwhile, in a large saucepan, bring the celery, leek, onion, bay leaf, peppercorns, wine and water to a boil. Simmer for 25 minutes.
  • Step 3Add the salmon to the pan, cover and remove from the heat; let stand for 10 minutes. Remove the salmon, picking off any peppercorns, and refrigerate until chilled, about 45 minutes. Flake the salmon.
  • Step 4In a skillet, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until softened. Let cool.
  • Step 5Meanwhile, in a medium bowl, whisk the remaining 4 tablespoons of butter until smooth. Whisk in the sour cream. Add the cooled shallot, along with the poached and smoked salmon, chives, lemon juice, olive oil and paprika and stir until combined. Season the rillettes with salt and white pepper. Serve with toasted baguette slices.

Make Ahead

The rillettes can be refrigerated for up to 3 days. Pack into a crock and press a sheet of plastic wrap onto the surface.

Categories
-appetizers Fish

Hot smoked trout with fennel, peas and goat’s cheese

INGREDIENTS

  • 75ml olive oil, plus extra to finish
  • 2 tbsp lemon juice
  • 5g picked dill leaves
  • Salt and black pepper
  • 1 large fennel bulb, trimmed and very thinly shaved
  • 100g soft rindless goat’s cheese, broken into chunks
  • ¾ tsp fennel seeds, toasted and lightly crushed
  • ½ tsp grated lemon zest
  • 40g pea shoots
  • 4 hot-smoked trout fillets
  • 150g peas (frozen are fine), blanched for a minute, refreshed and drained
  • 1 tsp pink peppercorns, crushed
  1. Put the oil, lemon juice and dill in a large bowl, add half a teaspoon of salt and some black pepper, and whisk. Add the fennel, stir and leave to marinate for about 30 minutes. Put the cheese in another bowl and mix in the fennel seeds, lemon zest and an eighth of a teaspoon of salt.
  2. To serve, add the pea shoots to the large bowl, flake the trout into 5cm pieces and add these, too, with the peas and peppercorns. Mix gently, transfer to a serving dish, dot cheese on top, drizzle with oil and serve.
Categories
-appetizers

Blinis

Ingredients

  • 1 cup of self-raising flour
  • 1 large free-range egg
  • olive oil
  • 1 cup of semi-skimmed milk
  • unsalted butter

Method

1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you’ve got a lovely, smooth batter.

2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter.

3. Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top.

4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed.

5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up. Top with your favourite combos, season to perfection and enjoy.

Toppings:

* Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest.


* Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon.


* Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root.


* Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour


* A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus.


* Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.

Categories
-appetizers Vegetarian

Cheesy Bread Balls with Tomato sauce

  • THIS TAKES 2 HOURS
  • For the bread balls:
  • 100g white bread flour
  • 60ml lukewarm water
  • 1½ tsp olive oil, plus more for brushing
  • ½ tsp active (fast-action) dry yeast
  • ¼ tsp salt
  • For the sauce:
  • 80ml olive oil
  • 7 garlic cloves, peeled and minced
  • 400g can plum tomatoes, well crushed by hand
  • 3 tbsp fresh oregano leaves, plus 1 tbsp for garnish
  • 2 tbsp roughly chopped fresh basil leaves, plus 2 tbsp for garnish
  • 1 tsp sugar
  • Salt and black pepper
  • 100g low-moisture mozzarella

Method

1. Prepare the bread balls: Add the flour, lukewarm water, 1½ tsp oil, the yeast and salt to the bowl of a stand mixer. Using the dough hook, knead on medium-high speed for 7 minutes, scraping the bottom of the bowl to distribute the ingredients as needed, until soft and elastic. Transfer to a medium, lightly oiled bowl, and brush the top of the dough with a little oil. Cover with a damp tea towel and let rise in a warm place for 1 hour, or until soft and pillowy.

2. Meanwhile, prepare the sauce: Add the 80ml oil and garlic to a medium ovenproof pan and heat over medium-low, gently frying for 4 to 5 minutes, until soft and fragrant. (You don’t want the garlic to brown, so turn the heat down if necessary.) Transfer 3 tbsp of the garlic-oil mixture to a small bowl and set aside.

3. Add the tomatoes with their juices, oregano, basil, sugar and ¼ tsp salt to the pan and simmer over medium-high heat, stirring occasionally, for 4 minutes. Add 160ml of water, turn the heat to medium-low and continue to simmer for 15 minutes, stirring every now and then, until thickened slightly. Set aside.

4. Meanwhile, cut the mozzarella into 20 cubes.

5. Transfer the dough to a clean work surface and use a pastry cutter or sharp knife to cut it into 8 equal pieces.

6. Use your hands to flatten each piece into a 6cm-wide round, then place a piece of mozzarella into the centre. Fold the dough up and around, pinching the dough tightly to enclose the cheese. Turn the dough ball over, pinched side down, and use the palm of your hand to roll the dough against your work surface to make a smooth, neat ball.

7. Transfer to a parchment-lined baking sheet (baking tray), and form the remaining dough balls, spacing them evenly apart as you place them on the baking sheet. Cover with a damp tea towel and leave to proof in a warm place for another 30 minutes.

8. Heat the oven to 190 degrees Celsius, or equivalent. Brush the top of the dough balls with a little olive oil to coat, then bake for 10 minutes, or until golden brown. Set aside and heat the broiler (turn the oven grill setting to medium-high).

9. Return the sauce to medium-high heat and bring to a simmer. Once simmering, add the baked bread balls to the sauce, and arrange the remaining cheese cubes around them. Transfer to the middle rack of the oven and grill for 2 to 4 minutes, until the cheese is melted and bubbling and the bread balls are nicely browned.

10. Spoon the reserved garlic oil over the bread balls and season lightly with salt and pepper. Sprinkle with the extra oregano and basil, and serve right away. 

Categories
-appetizers Shrimp

Shrimp Cups

  •  2 tablespoons butter
  •  1 clove garlic, minced
  •  8 ounces cooked peeled deveined shrimp, finely chopped (about 1 1/4 cups)
  •  2 teaspoons finely chopped fresh parsley
  •  2 teaspoons lemon juice
  •  1 package (9.5 ounces) Puff Pastry Cups
  • 1 tsp mayo
  • 1 tbsp cream cheese
  • 1/4 finely sliced red onion
  • salt and pepper
  1. Oven 350
  2. Cut the pastry to fit the muffin tins
  3. cook 10 minutes then make a dent with your thumb to allow for filling
  4. Heat the butter in an 8-inch skillet over medium heat. Add the garlic and cook and stir for 30 seconds. Stir in the shrimp, parsley and lemon juice and cook for 1 minute, stirring occasionally. Let it cool to room temperature.
  5. Put the cream cheese mayo and red onion in a bowl and mix with shrimp mixture.
  6. Spoon the shrimp mixture into the pastry cups.
  7. salt and pepper to taste.