Category: Appetizers

Appetizers · Dairy-free · Fish · Gluten Free · Holiday Food · Whole30 compliant

Salmon and Avocado Towers

Belinda

This is one of the all-time most popular special occasion dishes — so easy to do but it will knock the socks off your guests.
A great one to get a Holiday dinner off to a good start too.

Recipe by Annabelle Langbein

Serves 10

5 avocados, mashed
2 tbsp lemon juice
3 spring onions, (scallions) finely chopped
2 1/2 cups peeled and finely diced cucumber
salt and freshly ground black pepper, to taste
1 1/4lbs /600 g gravlax, raw salmon, or cold-smoked salmon, finely diced
2 tbsp chopped dill
1 1/4 cups microgreens, to garnish

Mash the avocado.
Put mashed avocado in a bowl and mix in lemon juice, spring onion and cucumber.
Season to taste with salt and pepper.
In a separate bowl, mix the salmon with the dill and season to taste with salt and pepper.

Place ten 6-8cm (2″-3″) ring moulds onto ten small serving plates
Divide half the avocado mixture between the moulds and press down gently with the back of a teaspoon.
Divide the salmon mixture between the moulds on top of the avocado and smooth down evenly.
Divide the remaining avocado on top of the salmon and smooth the tops.
Chill until ready to serve.

When ready to serve, simply lift the moulds up to reveal the towers.
Top with a garnish of micro greens and a sprinkle of salt and pepper.

Appetizers · Asian flavors · Dairy-free · Fish · Gluten Free

Shrimp satay skewers

Belinda

Serve with lime wedges for the perfect summer appetizer!

Recipe by Tara Holland

Servings: 4

1/2 cup smooth peanut butter
2 tbsp. soy sauce
2 tsp. grated peeled fresh ginger
1 1/4 tsp. curry powder
1 tsp. chili-garlic sauce
1 tsp. sugar
2 limes—1 zested (1 tsp.) and juiced (2 tbsp.), 1 cut into wedges for serving
1 1/2 lb. medium shrimp—peeled and deveined, with tails
Chopped peanuts, fresh cilantro leaves, and sliced red chiles, for garnish

For the sauce, in a medium pan, whisk the first 6 ingredients, lime juice, and 1/4 cup water.
Pour half of sauce into medium bowl; toss with the shrimp. Let marinate for 15 minutes.
Heat the grill to medium-high. Thread the shrimp onto skewers; season.
Grill the shrimp until cooked through, about 2 minutes per side; transfer to platter.

In a saucepan, heat the remaining sauce over medium until heated through, about 5 minutes, adding more water to loosen, if needed.
Stir the lime zest into sauce. Garnish the shrimp with nuts, cilantro, and chiles.
Serve with lime wedges and remaining sauce.

Appetizers · Asian flavors · Dairy-free · Do-ahead · Fruit · Gluten Free · Soup

Chilled Asian-scented pea soup with crab and radishes

Belinda

Served in small portions, this chilled Asian-scented pea soup can feed a lot of people. If you’re going to do that, make more of the crab mixture.
Recipe from Diana Henry

Prep time: 20 minutes, plus chilling time | Cooking time: 15 minutes
SERVES 8 or more

1 tbsp groundnut oil
1 onion, finely chopped
1″ (2.5cm) piece of root ginger, peeled and grated
2 green chillies, halved, deseeded and chopped
2 garlic cloves, finely sliced
finely grated zest and juice of 2 limes
1.5lbs (650g) frozen or fresh peas
2.5 cups (600ml) vegetable or light chicken stock
2 x 5 fl oz (160ml) cans coconut cream
1oz (25g) fresh cilantro, very roughly chopped
5 tbsp fish sauce, or as needed
Superfine (caster) sugar, if needed

To serve:
5oz (150g) white crabmeat
juice of 1 lime
½ red and ½ green chili, deseeded and very finely chopped
2 tbsp coriander, chopped
8 radishes, of mixed colors, cut into matchsticks

Heat the oil in a heavy-based pan. Add the onion and a little salt and cook over a low heat until the onion is softening, but isn’t colored.
Add the ginger, chili and garlic and cook, stirring occasionally, for about 5 more minutes. Add the lime zest, peas, stock and coconut cream and bring to just under the boil.
Turn down the heat, simmer for 3 minutes, then pour the soup into a cold container and leave it to cool.
Once the soup has reached room temperature, purée with the cilantro in batches, using a blender ideally, as it gives a smoother result than a food processor.
Add the lime juice and fish sauce, then purée again.
Taste for seasoning and, if needed, add more fish sauce, lime juice or even a tiny pinch of sugar – you need to get a good balance of sweet and sour flavors. Chill the soup.

To serve, mix the crab with the lime juice, chili, cilantro and a little salt.
Sprinkle some radishes on the top of each serving, then spoon some crab mixture on top.
Serve.

Accompaniments · Appetizers · Dairy-free · Do-ahead · Gluten Free · Holiday Food

Provencal tuna and olive spread (Thoionade)

Belinda1 Comment

Recipe c/o Patricia Wells “The Provence Cookbook”

This is the easiest dip to make and one that can be made up to a week in advance and kept in the fridge, covered.
I bought the Nyons olives and the tuna on Amazon, which made life much easier. Please make sure you get a really good-quality and flavorful brand of tuna in oil. The one I love for the best flavor is this Spanish one…

1 cup best quality French brine-cured black olives (such as Nyons), pitted
2 tbsp capers in vinegar, drained
2 tbsp dry red wine
2 plump cloves garlic, peeled and roughly chopped
½ tsp freshly ground black pepper, or to taste
One 7 ounce can best-quality tuna in olive oil (do not drain)
1 to 2 tbsp extra-virgin olive oil, as necessary
1 tbsp fresh lemon juice, to taste.

In the bowl of a food processor, combine all of the ingredients except the lemon juice.
Process to form a thick paste, adding additional oil and the lemon juice if necessary to form a smooth puree. Taste for seasoning.
The spread can be stored, covered and refrigerated, for up to one week.

NOTE: Along the same lines, prepare a more pungent sardine-based spread, or sardinade, substituting a 3-1/2 ounce can of best-quality sardines cured in olive oil for the canned tuna.

Appetizers · Asian flavors · Fish · Gluten Free

Scallops with Thai-scented pea puree

Belinda

Recipe from Nigella Lawson

“I love the bouncy sweetness of scallops and, although you might think the equal sweetness of the peas would be too much alongside, the deep flavor of cilantro and chili and the sharpness of lemongrass miraculously provided by the Thai green curry paste, make it a zingy and yet still comforting accompaniment. This is a real treat of a supper, both for the eater and the cook.

Serves: 2

1 lb frozen petits pois
1 tbsp green Thai curry paste (or less if you don’t want too much heat)
⅓ cup creme fraiche
Kosher salt (to taste)
2 tsp peanut oil (or other flavorless oil)
2 tsp butter
6 large scallops (preferably diver caught) (or 10-12 small ones)
juice of 1 lime
2 tbsp chopped cilantro (or Thai basil)

Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the crème fraîche. Season to taste with salt and perhaps add more curry paste, depending how strong it is.

Heat the oil and butter in a frying pan until foamy, then fry the scallops for about 2 minutes a side. If you are using big scallops, then it is sometimes easier to cut them in half across. When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelized on the outside.

Lift the scallops onto 2 warmed plates and then de-glaze the hot pan by squeezing in the lime juice. stir to mix well and pick up every scrap of flavor, then pour this over the scallops on each plate.
Dish up the pea purée alongside the scallops, and sprinkle with the chopped cilantro or Thai basil.

Serve with another wedge of lime, if you feel like it.

Appetizers · Do-ahead · Holiday Food · Meat

Pork Sausage & Apple Stuffing in Pancetta Cups

Belinda

Stuffing baked in pancetta cups! These are fantastic made on the day but even better the day after because the flavors meld together even more. They reheat very well in the oven – both the pancetta and the tops crisp up again in the oven.

16 slices of pancetta, around 12cm/5″ in diameter (so it fits the muffin tin nicely)
1 lb / 500g Italian pork sausage, casings removed
3 tbsp unsalted butter
1 small onion, finely chopped
1 celery stalk, thinly sliced
1 granny smith apple, skin on, finely chopped
1/3 cup slivered almonds, roughly chopped
5 cups slightly stale white bread, cut into 1/3″ / 1cm cubes
1 1/2 cups chicken stock/broth (or turkey)
1/2 cup heavy cream (not whipped)
1 tsp fresh sage, finely chopped (or 1/2 tsp dried sage)
1 tsp fresh thyme, finely chopped (or 1/2 tsp dried thyme)
Salt and pepper
1 large egg, lightly beaten

Preheat oven to 350F/180C with the oven rack in the middle.
Get 2 muffin trays and partially stack them so you have 16 muffin holes and the “joined” muffin tins will fit on one shelf (Note 4).
Line the holes with pancetta.
Heat a large fry pan over high heat. Add the pork sausage and cook it, breaking up the meat as you go. Cook until the sausage changes from pink to light brown and some of the bits starts to brown – about 5 minutes.
Remove the sausage into a bowl and drain the excess fat.
Return the pan to the stove and reduce the heat to medium high. Add the butter, and once melted, add the onion and celery. Sauté for around 3 minutes until the onion is translucent.
Add the apple and almonds, and cook, stirring occasionally, for another 3 minutes.
Remove the fry pan from the stove. Add the bread and gently stir to combine.
Add the chicken stock/broth, cream, sage and thyme and sit to combine. Season with salt and pepper to taste.
Add the egg and stir until mixed through.
Divide the mixture between the 16 pancetta cups.
Bake for 15 to 20 minutes until the top is golden brown.
Remove from the oven and let them rest for 10 minutes before serving.

To make ahead, transfer to a cooling rack. Cover and refrigerate until required. Then reheat in a 180C/350F preheated oven for 5 to 10 minutes until the pancetta and top is crispy.
* Use a good quality loaf like Vienna or cob loaf. This recipe is not suited to supermarket sandwich bread – it becomes too soggy. It is also not suited to sourdough because then there will be a slight sour flavor.
**The bread should be slightly but not rock-hard stale. It is recommended to cut into cubes and leaving it overnight on the counter, uncovered, spread on a tray. I cut it into cubes, put it into a cold oven, turned it on to 180C/350F, then turned it off after 5 minutes and left the bread in there for 15 minutes or so while I got on with the rest of the recipe. This worked perfectly.

Appetizers · Poultry · Salad

Chicken Caesar Pasta Salad

Belinda

Recipe from blog “Just a taste”
I love Caesar salad and I love pasta, so what’s not to like about this?

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Serves 8-10

FOR THE DRESSING:
2 tsp Dijon mustard
2 Tbsp fresh lemon juice
2 tsp Worcestershire sauce
3/4 cup good quality mayonnaise
2 tsp minced fresh garlic
1 tsp anchovy paste
1/2 cup finely grated Parmesan cheese

FOR THE PASTA SALAD:
8 oz. uncooked pasta, such as rotini or penne
2 hearts of Romaine
Shredded rotisserie chicken or chopped cooked chicken breasts or thighs
Croutons (optional)
Parmesan cheese, for serving

MAKE THE DRESSING:
In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined. Stir in the grated Parmesan cheese and 1/4 teaspoon pepper then set the dressing aside while you make the salad.

MAKE THE PASTA SALAD:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and transfer it to a large serving bowl.

Cut the Romaine hearts into 1-inch pieces then add them and your protein of choice to the bowl with the pasta.

Add the prepared dressing and toss to combine. Add the croutons (optional) and garnish with Parmesan cheese. Serve immediately or refrigerate, covered, until ready to serve.

Appetizer Vegetarian · Appetizers · Fruit · Gluten Free · Salad

Fig caprese salad

Belinda

Recipe from Bon Appetite magazine
It’s not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don’t have to do much at all (like with this easy salad recipe).

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8 oz fresh mozzarella or burrata cheese
8 oz sweet, ripe fresh figs, cut into quarters
Torn basil leaves (for serving)
Coarsely ground black pepper
Flaky sea salt
Olive oil (for drizzling)

Tear mozzarella into medium pieces and arrange on a platter.
Tuck figs around cheese and scatter basil over top.
Season with pepper and lots of salt.
Drizzle generously with a good quality olive oil.

Appetizer Vegetarian · Appetizers · Do-ahead · Vegetable-related

Bavarois de Poivrons Rouges. (A mousse of red peppers)

Belinda

This recipe from Raymond Blanc is truly a treat and is spectacular for a Spring or Summer dinner party.
The texture is so smooth, so melting, the taste so sharp and lively that the dish is WELL worth the effort
It can be made a day in advance and who doesn’t love that!

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You will need
A 10″ wide pastry ring

1/2 onion, peeled and finely chopped
2 fl oz (50ml) olive oil
2 medium ripe tomatoes, seeded and finely chopped
5 red peppers, seeded and finely chopped
salt and freshly ground black pepper
4 gelatine leaves (soaked in cold water to soften)
3.5 fl oz (100ml) white wine vinegar
1 tsp raspberry vinegar
cayenne pepper
14 fl oz (400ml) chilled heavy whipping cream

For the jello and julienne of peppers
3.5 fl oz (100 mls)reserved vegetable juices
1 gelatine leaf soaked in cold water to soften
1 red pepper, skinned and seeded

Preparing the mousse
In a large pan, sweat the onion in olive oil for 5 minutes. Add the tomatoes and red peppers. Season with salt and pepper and cook on a medium heat for about 8 minutes, covered with a lid.

Spoon out 3.5 fl oz (100ml) of the juices that the peppers and tomatoes have released. Strain into a bowl, reserving for the jello.
Cook the vegetables for a further 20 minutes without the lid. All the moisture will have evaporated.(You should be left with about 6-7 fl oz).
Add the softened gelatine leaves and stir until dissolved.
Cool down the pulp a little, then puree and force through a sieve or mouli-légumes.

Separately, mix the 2 vinegars in small pan and boil to reduce by two-thirds in volume. Add to the puree. Taste, then add salt and cayenne pepper. Cool down completely to room temperature.

Whip the cream in a bowl until firm and fold delicately (Using a spatula. Don’t over mix as you will lose volume) into the puree. Taste and adjust seasoning.

Place the pastry ring over a flat serving plate and pour in the mousse. Smooth the top with a palette knife and refrigerate for a minimum of 4 hours to set.

Preparing the jello and julienne of peppers.
Bring the reserved juice to the boil and dissolve the single leaf of gelatine in it. Allow to cool down.
Cut the pepper halves. Divide each strip in half horizontally, and cut into very fine julienne strips 1/8 inch thick. Season with salt and pepper and reserve

Finishing the dish.
Scatter the julienne strips over the mousse and spoon the nearly set jello over the top. Refrigerate.

Serving
Loosen the mousse from the ring with the blade of a warm knife and lift the ring off.
Ease onto a flat, wide round platter

Appetizers · Asian flavors · Dairy-free · Fish

Sesame prawn toasts

Belinda

I just love these and they’re much easier to make than you think.

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8oz (200g) prawns, deveined, peeled and cleaned
1 clove garlic, roughly chopped
1 tsp fresh ginger, grated
1 egg white
½ tsp golden caster sugar (superfine)
1 tsp light soy sauce, plus extra to serve
2 scallions, very finely chopped
3 slices white sourdough bread, crusts removed
Sesame oil, for brushing
1 egg, lightly beaten
4oz (100g) sesame seeds
groundnut or sunflower oil for shallow frying

Put the prawns, garlic, ginger, egg white, sugar and soy in a food processor and blitz to a paste. Stir in the spring onion. Scrape into a bowl, cover and chill for 30 mins.

Brush one side of each piece of bread with sesame oil. Spread the prawn mixture on top, taking it right to the edges of the bread. Brush the beaten egg carefully over the top and sides and sprinkle liberally with sesame seeds so they stick all over.

Heat ½ inch to 1 inch (2-3cm) oil in a sauté pan or deep frying pan until hot, and cook each piece of bread (it’s easier to cook one at a time), unspread-side down for 1½ mins, then carefully turn over and cook for 1-2 mins on the prawn side or until the sesame seeds are golden and the prawn paste cooked through.

Cut each piece into four triangles. Serve with soy sauce (or a sweet & sour sauce) for dipping, if you like.