Appetisers
Pickled Garfish in Herbs
SERVES 2-4• 12 garfish, tommy ruffs, or fresh sardine fillets• 3 cloves garlic, sliced• 500ml white vinegar• 2 lemons, juiced• 100ml water• 20g salt• 4 bay leaves• A few sprigs thyme Combine all ingredients together except the fish and set aside. Trim the fish of any bones, and place in the vinegar mix forseveral hours or overnight. Remove and pat dry. To Serve• 1 bunch of parsley, finely chopped• 1 chilli, finely chopped• 1 lemon, zested• 2 garlic cloves, sliced• pepper In a serving bowl place a little olive oil, a layer of fish, cover with parsley, sprinkle over a little chilli, lemon zest, garlic andolive oil. Repeat. Submerge with olive oil, and enjoy with crusty bread.
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Salmon tartare (lomi lomi)
Serves 8-12 as finger food1 teaspoon Japanese Shichimi Togarashi spice blend1 avocado2 pieces Atlantic salmon, skin and bones removed, diced1 chilli, finely sliced¼ bunch coriander2 spring onions, sliced1 tsp grated ginger8-10 cherry tomatoes, sliced1 small Lebanese cucumber, peeled and diced1 teaspoon black and white sesame seeds20ml sesame oil20ml olive oil1-2 limes, juiced20-30ml soy saucesalt and pepper, to tastebaby cos heart leaves to serve Combine all ingredients in a bowl and season to taste.Serve immediately with cos heart leaves
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Satay Chicken
4 chicken thighs30g ginger, finely grated1cm turmeric, finely grated2 cloves garlic, crushed1 chilli, chopped20ml peanut or coconut oil1 shallot, finely chopped½ lime juicesalt to taste To garnishcoconut milk ( optional)fresh chillicoriander leavesCut the chicken into bite size pieces. In a mortar pound the ginger turmeric, garlic, shallot, chilli and salt to a fine paste, and the lime juice and 20ml peanut or coconut oil. Marinate the chicken for 1 hour and skewer and grill on a BBQ or place in a hot oven. Serve with a drizzle of coconut milk fresh lime, chopped coriander and fresh chilli.
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Mexican Chicken Empanadas
Ingredients 1 packet good quality puff pastry sheets, thawed olive oil 1 can black beans, rinsed and drained 1 red capsicum, diced 2 stalks celery, diced 1 red onion, diced 4 cloves garlic, crushed 1 red chilli 500g turkey/chicken or pork mince 2 tsp ground cumin 1 tsp ground coriander 1 tsp chilli powder 2 tsp dried oregano 1 tsp dried thyme 1 can diced tomatoes 1 tbsp tomato paste 2 tbsp chipotle chilli in adobe sauce 200ml stock/water 60g frozen peas Salt and lemon juice, to taste 2 spring onions, finely sliced 4 tablespoon coriander leaves, chopped 1 egg, to glaze sesame seeds, to sprinkle MethodHeat a little olive oil in a frypan, add the onion, celery, red capsicum, garlic and chilli. Sauté for a few minutes until soft. Add the black beans, mince-meat and cook for a few minutes. Add the spices, tomato paste, tomatoes and chilli sauce. Add a little stock or water to loosen and cook until tender and the liquid is absorbed. Add peas, salt and lemon juice to taste. Allow to cool and add the coriander and spring onion.Roll out the puff pasty and cut into circles. Spoon a heaped teaspoon of filling into the centre and then fold the edges onto themselves to seal, working around the semi-circle. Place on a lined tray and continue with the remaining mix. Glaze the top of the pastry with beaten egg and sprinkle with sesame seeds. Place in a hot oven at about 200C and bake until golden, approximately 15 minutes.Serve with lime & sour cream.
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Mini Prawn Cocktail
Ingredients For the Cocktail 6 cooked Australian prawns 1 avocado 1 lemon 1 witlof Shredded iceberg lettuce 1 lebanese cucumber 1 small packet smoked salmon 1 small jar salmon roe For the Cocktail Sauce 150g good quality mayonnaise 20g tomato sauce Splash of TST Tolley’s Brandy Squeeze of lemon juice Dash of Tabasco sauce Pinch cayenne pepper Dash of worcestershire sauce MethodMix sauce ingredients together and set aside. In the bottom of a small glass place a little iceberg lettuce. Layer with a small piece of smoked salmon, then a layer of cucumber and diced avocado. Place a prawn directly in the centre with the tail out. Wedge a piece of witlof behind the prawn and carefully spoon a little cocktail sauce and salmon roe over the top of the prawn. Serve with a wedge of lemon and your favourite glass of bubbles…Serving SuggestionTry also serving in a mini bamboo dish.
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Mini Moroccan Pies
Ingredients 1 onion finely diced 500g turkey wings 1 cinnamon stick 1 tbsp freshly grated ginger 30g buttersalt and pepper to taste 2 cloves garlic sliced 3 tbsp chopped parsley 3 tbsp chopped coriander ½ tsp ground turmeric 70g dried cranberries chopped 3 eggs 80g slivered almonds toasted & chopped 1 tbsp flour Juice of 1 lemon, strained Ground cinnamon for dusting Icing sugar for dusting Filo pastry Extra butter MethodPlace the turkey wings in the base of a saucepan, add garlic, onion, salt & pepper, 1/2 the parsley, 1/2 the coriander, turmeric, ginger & crushed cinnamon stick & add just enough water to cover the turkey. Bring to the boil, reduce the temperature and simmer for 20 minutes until cooked. Set aside to cool. Remove meat from the bones and chop into small pieces. Strain off the cooking liquid and place in a pan and reduce a little, add flour slowly & cook a few minutes. Add lemon juice and cranberries and cook until the cranberries plump, and eggs and cook in a few minutes. It will look curdled. Add chopped almonds and turkey, season to taste and add remaining chopped herbs. Spread the filo pastry onto your work bench & cut into 6cm squares. Brush 3 layers with melted butter and place into muffin tin. Spoon in mix & cover with a filo lid. Brush the top with butter and bake in the oven 180°C for 10-15mins until golden. Dust with icing sugar and cinnamon. Enjoy with a cosmopolitan!
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Chicken Piccata
Ingredients 6 chicken fillets (or 1 chicken breast sliced on the diagonal) 50g plain flour 1 egg 150g flaked almonds 80g fresh breadcrumbs Vegetable oil for frying Salt and pepper 1½ tsp smoked paprika Zest of 1 lemon (fine) Fresh parsley chopped 1 lemon cut into wedges for garnish MethodMarinate chicken fillets with smoked paprika, lemon zest, parsley, salt and pepper for 1 hour. In a bowl add flour and season with salt and pepper. In another bowl whisk an egg. Place the almonds and bread crumbs in another bowl and very lightly crumble the almonds. Dip the chicken in the flour, then egg and almond mix. Repeat and set aside. In a non stick frying pan, heat oil over medium heat. Add chicken and cook on both sides until golden. Serve sprinkled with fresh parsley and a squeeze of lemon.
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Potato Tortilla
Ingredients 2 potatoes 1 onion Olive oil Salt and pepper Baking paper 3 eggs Method Pre heat oven to 180C. Heat a little oil in a pan and sauté onions over low heat, until soft and creamy. Set aside. Slice potatoes in 2-3mm thick slices. Heat a little oil in a pan and add potatoes and cook over low heat. Cook until tender with a little colour. Set aside. Break eggs in a bowl and season well with salt and pepper. Add potatoes and onions. Line a small cast iron pan or blinis pan with baking paper. Pour in the mixture. Bake in oven for 15-20 mins until cooked. Remove from the oven and sprinkle with freshly chopped parsley. Makes 1 large or 2 small tortillas.
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Spicy Pumpkin Soup
Serves 4-6. Ingredients ½ Queensland Blue Pumpkin 1 large onion 3 cloves garlic, finely chopped 2 carrots, chopped 1 bunch coriander, chopped 1 large red chilli, finely chopped 1 can good quality coconut milk 2 litres chicken stock Extra virgin olive oil Coconut chips, toasted Thickened Cream Method 1. Set the oven to 200°C. 2. Peel the pumpkin & carrots and chop into small pieces. Place on a baking tray, drizzle with extra virgin olive oil and cook until caramelized (golden brown) approximately 15-20mins. 3. Finely chop the garlic and onion and cook in extra virgin olive oil in a stockpot until slightly caramelised. 4. Add the roasted pumpkin, carrot and 2 litres of chicken stock and simmer until tender. 5. Purée in the pot with a hand mixer until smooth. Add coconut milk, and chilli and blend until combined. Garnish with a drizzle of thickened cream and coriander. 7. Put into serving bowls and enjoy!
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Mexican Layered Dip
Ingredients 2 cans refried beans warmed 400g sour cream 6 avocados Tabasco sauce Lemon juice 1 lime 1 handful shredded lettuce Grated cheese 8 tomatoes 1 bunch fresh coriander 1 bunch spring onions sliced Olive oil Pitted olives sliced 1 red chilli finely sliced 1 red onion finely chopped MethodChop tomatoes into a bowl. Add 2 sliced spring onions, sliced chilli and 4 tablespoons chopped coriander, season with a little olive oil, lime juice and salt and pepper. In a bowl scoop out the avocado, and mash with a fork. Season with lemon or lime juice salt, pepper and Tabasco sauce to taste. On the base of the dip dish, layer the refried beans, sprinkle with the grated cheese. Spoon on the sour cream, avocado, shredded lettuce, tomato salsa, and then sprinkle with olives coriander leaves and spring onion. Enjoy with a margarita or cold cerveza and great company! *this is a very easy recipe to make in advance when entertaining. You can vary the layers as you like, or try adding crispy bacon bits , chopped boiled eggs, add cucumber and capsicum to the tomato salsa…use your imagination.
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Asian Chicken Bites
Ingredients 250g minced chicken 1 tsp ginger finely grated 1 garlic clove finely chopped 1 small chilli finely chopped ½ spring onion finely chopped Pinch white pepper freshly ground ¼ bunch coriander finely chopped Soy sauce to taste Vegetable oil MethodCombine all ingredients in a bowl and mix well. Roll into small balls & pan fry in oil until golden. Makes 24 bite size balls. Serve with a squeeze of lemon, garnish as desired.
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Greek Lamb Kofta Skewers
IngredientsFor the Lamb 500g minced lamb 1 tsp dried mint 1 lemon juice and zest 1 tsp chilli powder 2 garlic cloves, minced Salt and pepper to taste 1 tbsp fresh rosemary chopped 1 egg 2 tbsp fresh oregano chopped Olive oil 3 tbsp fresh parsley chopped Feta Salsa Verde ½ bunch flat-leaf parsley chopped ¼ bunch mint chopped 1 spring onion finely sliced 1-2 tsp fresh lemon juice 2 tsp oregano chopped 1 garlic clove finely chopped Pinch of salt Cracked pepper 150ml olive oil 100g Danish feta crumbled MethodFor the LambCombine all ingredients in a bowl and mix together. Cover and place in the refrigerator for 1 hour to allow the flavours to develop. Pinch off walnut size pieces and shape around the base of the cocktail skewer and lightly flatten into oval shapes. Set aside. Heat a pan or BBQ and brush with olive oil. Grill or fry for a few minutes until cooked through. Serve with feta salsa and lemon wedges.For the Feta Salsa VerdeCombine all ingredients in a bowl except the feta. Gently fold in the feta and season to taste. Cover and keep in the fridge until ready use.
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