Category: Appetizers

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 Dinners 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 Dinners Shrimp

Shrimp Tower

  • 500 g Black Tiger shrimp (frozen)
  • 1 fennel
  • watercress
  • 2 avocados
  • 1 grapefruit
  • 1 lemon
  • 2 tbsp cocktail sauce
  • 1 tsp provencal herbs
  • 2 tbsp olive oil
  • pepper and salt

Thaw the shrimp completely and pat dry.

Cut the lemon into 4

Peel the grapefruit down to the pulp with a sharp knife. Cut the wedges from between the membranes. (*I used pineapple)

Take the pit and skin from the avocados and cut into blocks.

Slice the fennel in thick strips. (*I roasted the fennel in the grill. Sliced thick and olive oil salt and pepper)

Heat a dry grill pan and fry the shrimp for 5 minutes then 3 minutes per side. (do not add grease) Sprinkle with herbs and salt and pepper.

Make the sauce with 2 tbsps cocktail sauce and 3 tbsps cold water.

(*I added aubergine and lentil veg pate)

To make the tower, put the avocado on the bottom, then grapefruit, then fennel shrimp. Sprinkle watercress and olive oil and some more salt and pepper.

put a dollop of sauce on the side and a wedge of lemon.

Categories
Appetizers Sides Vegetarian

Red Beet Goat Cheese stack

  • 250 g steamed red beets
  • 1 avocado
  • watercress
  • 125 g goat cheese
  • 2 tbsp sour cream
  • 2 tbsp pecans
  • 4 speculaas cookies
  • pepper and salt

Slice the beets in thin slices.

Cut the watercress. Crumble the cookies and chop the pecans roughly. Mix together.

Smash up the avocado with the sour cream until smooth.

Cut the goat cheese into slices

Make the tower by stacking beet then cheese then beet until 7 high starting and ending with beet slice.

Sprinkle over the mix and put daps of avocado cream on the plate. Add salt and pepper.

Categories
Appetizers Dinners lunch Vegetarian

Potato and Spinach Pasties

  • puff pastry
  • a bag of spinach
  • 3 large or 4 small to medium potatoes
  • 1 clove of garlic
  • a pinch of nutmeg (optional)
  • salt & pepper to season
  • 1 egg yolk
  1. Preheat the oven 210c.
  2. Make mashed potatoes. Boil the peeled potatoes for 15 minutes.
  3. Mash potatoes and add butter and cream. Use the mixer to make them smooth. (can have some lumps)
  4. Cook the spinach in boiling water for 3-4 minutes. Squeeze out as much excess water as possible, then chop.
  5. Mix the spinach, potato and chopped garlic, salt and pepper and grated nutmeg in a bowl and mush them all.
  6. Cut pastry into circles.
  7. Arrange the potato & spinach mixture across half of the circle leaving a little edge. Moisten the edge to make it stick better and flip the empty half over the top to close.
  8. Brush with egg yolk. Make small holes so that steam can escape during the cooking.
  9. Cook in the center of the oven for 40 to 45 minutes or until pasties are crisp and golden.
Categories
Appetizers

Carmelized Onion Cranberry Compote

  • 1 tablespoon butter
  • 2 cups thinly sliced sweet onions
  • ¼ cup balsamic vinegar
  • ½ cup fresh or frozen cranberries (thawed), coarsely chopped
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ teaspoon grated orange rind
  • whole grain crackers
  • ⅓-less-fat cream cheese
  • parsley, for garnish

Melt butter in a large skillet over medium heat; add onions, and sauté 15 to 18 minutes or until golden and tender. Stir in vinegar and remaining ingredients; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 tablespoons.

Spread 16 whole grain crackers each with 1½ teaspoons ⅓-less-fat cream cheese; top each with 1 tablespoon. Caramelized Onion-Cranberry Compote. Garnish with fresh parsley leaves.

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.
Categories
Appetizers

Smoked Trout and Caper-Cream Cheese Toasts

  • 4 ounces cream cheese, softened
  •  1 tablespoon chopped green onions, plus 1-inch lengths, for garnish
  •  1 tablespoon chopped drained capers
  •  1 tablespoon fresh lemon juice
  •  Salt and freshly ground pepper
  • seaweed sheets or squares
  •  1/2 pound skinless smoked trout fillet

In a bowl, combine the cream cheese, chopped green onion, capers and lemon juice. Season with salt and pepper.

Place a sheet of seaweed on each of the pieces of thinly sliced toasted bread, then spread the cream cheese mixture on top and add a portion of smoked trout to each piece. Sprinkle with chopped green ends of green onion to serve.

Categories
Appetizers Dinners Shrimp

Shrimp Cakes

  • 1 lb raw peeled shrimp
  • 3/4 c panko breadcrumbs
  • 1/4 c diced red bell pepper
  • 3 tblsp sliced chives or green onions
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 eggs
  • 1 tsp lemon zest
  • 4 tblsp oil
  • sour cream and lemon wedges for serving

INSTRUCTIONS

  • Place the shrimp in the bowl of a food processor. Pulse until coarsely chopped – do not grind into a paste.
  • Transfer the shrimp to a large bowl and add the panko breadcrumbs, red bell pepper, chives, salt, pepper, eggs, and lemon zest. Stir gently to combine. 
  • Form the shrimp mixture into 6 patties.
  • Heat the olive oil in a large pan over medium high heat. Add the shrimp patties in a single layer and cook for 4-5 minutes on each side or until golden brown. 
  • Serve immediately, topped with additional chives and sour cream if desired. Garnish with lemon wedges if desired.
Categories
Appetizers Dinners

Fish Cakes

For the tartare-style sauce

  • 125ml mayonnaise
  • 1 rounded tbsp capers, roughly chopped (rinsed and drained if salted)
  • 1 rounded tsp creamed horseradish
  • 1 rounded tsp Dijon mustard
  • 1 small shallot, very finely chopped
  • 1 tsp flatleaf parsley, finely chopped

For the fish cakes

  • 450g skinned Icelandic cod or haddock fillet, from a sustainable source
  • 2 bay leaves
  • 150ml milk
  • 350g Maris Piper potatoes
  • ½ tsp finely grated lemon zest
  • 1 tbsp flatleaf parsley, chopped
  • 1 tbsp snipped chives
  • 1 egg
  • flour, for shaping
  • 85g fresh white breadcrumbs, preferably a day or two old
  • 3-4 tbsp vegetable or sunflower oil, for shallow frying
  • lemon wedges and watercress, to serve
  1. Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
  2. Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
  3. Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
  4. Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
  5. Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
  6. Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don’t stick. You should have a light, dry fluffy mash.
  7. Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
  8. Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
  9. Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
  10. Using your hands, gently lift the fish and potatoes together so they just mix. You’ll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
  11. Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
  12. On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
  13. Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
  14. Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in – if it sizzles and quickly turns golden brown, it is ready to use.
  15. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.