Tag: Hors d’oeuvres

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free · Vegan · Vegetable-related · Whole30 compliant

Roast garlic puree

Belinda

There are multiple uses for this and it’s well worth doing once a week. Thanks to the incredible Nigel Slater for this recipe.
Ideas on different uses for this wonder-condiment are below the recipe

4 large, juicy heads of garlic (the huge heads of elephant garlic are ideal, but if you can’t find these, use regular garlic)
a wine glass full of olive oil
fresh thyme sprigs
bay leaves

Slice the heads of garlic across the diameter. Put them in a shallow baking dish, cut side up.
Tip over the olive oil and tuck in a few sprigs of thyme and a couple of bay leaves.
Bake in an oven preheated to 350F for 40 minutes, basting from time to time until they are golden and the cut edges are very slightly caramelized.
The cloves must be soft enough to squash between the fingers.

Scoop the soft cloves from their skins with a teaspoon and remove the tiny brown root. Mash to a puree using a pestle and mortar, wooden spoon or if you’re doubling or trebling the recipe, a food processor.
You should get a good heaped tablespoon from each head.

Now you have a jar of fragrant, honey colored garlic cream to play with!

*  Spread the neat puree thinly on toasted baguette as an appetizer
*  Mix with a little cream cheese as a spread
*  Make a suave, rich sauce by mixing 2 tbsp of garlic puree with 1 tbsp of olive oil, 1 tbsp of Marsala and about 3-4 oz heavy cream in a small pan over low heat. Cook till thick, then season with salt. It’s great with poultry!
*  Add a spoonful to a soup or stew during cooking.
*  Use instead of fresh garlic in stir fries
*  Store in an airtight jar in the fridge, with it’s surface covered by a thin layer of olive oil. it will keep for a week or two.

Appetizers · Asian flavors · Do-ahead · Poultry

Pate with Asian influence

Belinda

This pate is a little different due to the Asian flavors added. Thank you to the wonderful Hugh Carpenter who has some superb Asian-ized recipes which I adore!

It takes minutes to make this in a food processor and continues to improve in flavor if made a day or two in advance

Serves 8 to 10 as an appetizer

1/2 lb chicken or turkey livers
1/4 cup (1/2 stick) butter
1 tbsp finely minced fresh ginger
2 shallots, chopped
2 large cloves garlic, minced
1 tbsp oyster sauce
2 tsp dry mustard powder
1 heaped tsp grated or finely minced orange peel
1/4 tsp salt
1/2 tsp sugar
1/3 tsp 5-spice powder
1/4 tsp Chinese chile sauce (optional)
3 oz cream cheese
2 tbsp Cognac
Sprigs of fresh herbs for garnish

In advance

Trim the fat and sinew from the livers and discard. Cut the livers in half.

In a 10 inch saute pan set over medium heat, melt 2 tbsp butter saute the shallots, ginger and garlic for about 30 seconds.
Add the livers, cover the pan and cook until the livers are no longer pink in the center, about 5 minutes.

Transfer the livers to a food processor fitted with a metal blade. Scrape all the pan juices into the processor as well then add oyster sauce, mustard powder, orange peel, salt, sugar, 5-spice and chile sauce.
Process until completely smooth.
Add the cream cheese to the food processor and blend briefly.
Add the remaining butter and blend until very smooth.
Add the Cognac and blend again briefly.

Transfer the puree to a 2- cups mold. Smooth the surface and cover with plastic wrap to the top doesn’t discolor.
Refrigerate for up to 1 week.
Garnish with fresh herbs and serve with either crackers or toasty bread

 

Appetizers · Fish · Gluten Free

Spicy jerk prawn and mango, black bean tacos with a Caribbean coconut dressing

Belinda

I just love the BBC Good Food website and magazine. Interesting, exotic and very different flavors from the Caribbean

Screen Shot 2015-08-15 at 1.19.40 PM

12oz raw peeled prawns
1/2 tbsp Jamaican jerk paste
14 to 15oz can black beans, drained and rinsed
1 large ripe mango, stoned, peeled and diced small
1/2 red onion, sliced
1/2 seedless or de-seeded cucumber, diced small
A bunch of cilantro, leaves roughly chopped
8 taco shells
1/2 tbsp vegetable oil
2 Boston Bibb lettuces or romaine, shredded

For the dressing
6 fl oz unsweetened coconut milk
zest and juice of 1 lime
2 good pinches of sugar

Stir the prawns and jerk paste together in a bowl and set aside.
Mix together the dressing ingredients.
Tip the beans into a bowl along with the mango, onion, cucumber, most of the cilantro, the dressing and some seasoning
Warm the taco shells following the packet’s instructions.
Heat the oil in a large frying pan, add the prawns and cook for 2 -3 mins or until cooked through.
To build the tacos, start with a handful of shredded lettuce, followed by the bean salad, then top with the prawns.
Sprinkle over the remaining cilantro and serve.

Use up leftover taco shells by crushing and scattering them over a salad for some extra crunch or blitz them in a food processor and use to coat fish or chicken when frying in place of breadcrumbs.

Baking · Do-ahead

Easy Greek feta flatbread (Alevropita)

Belinda

This flatbread recipe is made with a simple egg batter and studded with Greek feta and comes from the region of Epirus.
It is very easy, thin crust and tangy with the Greek feta sprinkled over.
I have given you the basic recipe but I would recommend using chopped oregano or thyme to sprinkle with the feta and when you feel adventurous, some pieces of sun dried tomatoes, olives, rosemary, preserved lemon, garlic…..

Serves 8 to 10

6 tbsp extra virgin olive oil
2 tsp vodka
1 large egg
1&1/4 cups flour, sifted
1/4 tsp kosher salt
1/8 tsp baking powder
12 oz Greek feta, crumbled. (don’t buy the pre-crumbled one as all the flavor has gone)
2 tbsp unsalted butter, softened

Heat the oven to 500 degrees. Put in an 18″ by 13″ by 1″ rimmed baking sheet  for about 10 minutes

Meanwhile, whisk together 2 tbsp oil, the vodka, egg and 1 cup water in a bowl.
In a separate bowl, whisk the flour, salt and baking powder together until well incorporated.
Pour the wet mixture over the dry mixture and whisk until smooth

Brush the remaining oil over the bottom of the hot pan and add the batter, smoothing the batter with a rubber spatula to coat the bottom evenly, if necessary.
Distribute the cheese evenly over the batter and dot with the butter.
Bake, rotating the baking sheet halfway through, until golden brown and crunchy, about 20 minutes.

Let cool slightly before slicing and serving

 
 

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

Baked feta cheese with tomatoes, chile, oregano and garlic

Belinda

The look of this baking tin is very “country” and is part of the attraction for me. I love those old enamel oven dishes, which, by the way are the best oven dishes to buy these days.
This is delicious slathered warm over crusty bread as a casual hors d’oeuvres.
This recipe can be made for any quantity, just improvise with the amounts and enjoy!

Serves 4 to 6

1 block of Greek feta (or about 12oz minimum)  (Don’t succumb and get the French, as it’s too bland for this dish)
3 large cloves garlic, finely chopped, not crushed
1/2 to 1 tsp (or according to your level of heat tolerance) red chile flakes
11/2 tbsp chopped fresh oregano or marjoram
finely grated zest of 1 lemon
about 24 oz San Marzano plum tomatoes, crushed
4 tbsp good quality extra virgin olive oil

Heat the olive oil and gently saute the garlic for a minutes or so, until fragrant.
Add the chile, oregano or marjoram, lemon zest and crushed plum tomatoes and stir.
If the tomatoes aren’t crushed enough, get a potato masher and press down gently on them to crush them more.
Simmer for a good 40 minutes, like you would a good marinara sauce, until well thickened.

Break the feta into large pieces and put into a 9″ by 13″ baking dish. Pour over the sauce and bake at 375 F for 20 mins or so, until bubbling.

Serve with crusty bread, but let people help themselves from the baking dish. It’s more casual and rustic!

Appetizers · Gluten Free · Vegan · Vegetable-related

Roasted spicy chickpeas

Belinda

It’s always good to keep a few tins of chickpeas (garbanzo beans) in the pantry, either for making humus, putting in salads or this recipe for a waistline friendly healthy snack. Make sure you rinse them of the overly salty brine before using, thus keeping your sodium intake more within your control.

This recipe makes about 3 cups.

2 cans (or 3 cups) cooked, rinsed and drained chickpeas
2 tbsp olive oil
1 tsp curry powder
1 tsp Garam Masala
1/3 tsp Garlic powder
1/8 tsp White pepper
1/2 tsp Sea salt
1 tsp roasted ground cumin (or non roasted if you don’t have any handy)

Preheat the oven to 425F
Line a rimmed baking sheet with foil
Rinse the chickpeas and thoroughly dry with paper towel. Then remove any loose skins
Pour the dried chickpeas out onto the baking sheet and drizzle with the olive oil. Shake the pan to evenly coat all the chickpeas with the oil

In a small bowl combine all the spices and salt and pepper, stir to mix well and pour this over the chickpeas, shaking the pan to evenly distribute the spices over the chickpeas

Bake in the oven for 15 minutes, remove from the oven, toss to remix the chickpeas and put back in the oven for another 15 minutes.

If you want your chickpeas to be extra crunchy, turn the oven off and leave the chickpeas in for another 15 to 20 minutes.

Remove and cool before eating then store (if you have any left!) in an airtight container

Gluten Free · Vegetable-related

Roasted black grapes!

Belinda
 

These are gorgeous spooned over a  double cream Brie or a St Andre triple cream on a cracker!!

Preheat the oven to 425 F

1 heaping cup of sweet black seedless grapes, rinsed and dried
1 tbsp olive oil
1 tbsp white Balsamic vinegar
juice of half a small lemon
salt and freshly cracked black pepper
fresh thyme leaves

Toss the whole grapes with salt and pepper, a little olive oil, white balsamic, a splash of lemon juice and fresh thyme.
Toss everything together and spread it out on a baking sheet.
Roast the whole lot in a hot oven for about 15 minutes, giving the pan a shake a couple of times during the cooking.
It will end up slightly squishy and shrivelled with an intense grape flavor and a beautifully sweet sauce.

Transfer to a pretty serving dish, making sure you get all the good sauce and serve with cheese and plain crackers or crusty bread.

Do-ahead · Gluten Free · Nuts · Vegetable-related

Chipotle and rosemary roasted nuts

Belinda

Oh these are SO more-ish and absolutely divine. I found out that they actually freeze well and you can bring them to room temperature and serve them. To be honest, they are great eaten straight from the freezer!  Thank you Barefoot Contessa for this recipe. I will be doing it frequently!

8 to 10 servings (whatever that means!)

vegetable oil
3 cups whole roasted unsalted cashew nuts (14 oz)
2 cups whole walnut halves (7 oz)
2 cups whole pecan halves (7 oz)
1/2 cup whole almonds (3 oz)           (All these nuts are available at a good price at Trader Joes)
1/3 cup pure Maple syrup
1/4 cup light brown sugar, lightly packed
3 tbsp freshly squeezed orange juice
2 tsp ground chipotle powder
4 tbsp minced fresh rosemary leaves, divided
Kosher salt

Preheat the oven to 350 F
Brush a sheet pan generously with vegetable oil
Combine the cashews, walnuts, pecans, almonds, 2 tbsp of the vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan.. If you find this could be difficult, put everything into a very large bowl and toss together then pour onto the greased sheet pan.
Toss to coat the nuts evenly. Add the 2 tbsp of the rosemary and 2 tsp of salt and toss again.

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown.
Remove from the oven and sprinkle with 2 more tsp of salt and the remaining 2 tbsp of rosemary.
Toss well and set aside at room temperature, stirring occasionally to prevent stinking as they cool.
Taste for seasoning
Serve warm or cool completely and store in airtight containers at room temperature

I froze my leftovers and they were perfect when defrosted!

Do-ahead · Gluten Free · Vegetable-related · Whole30 compliant

Roasted spiced olives

Belinda

Serves 2

These are delicious!!

Preheat the oven to 350 F

1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds

Toast the seeds for about 5 minutes over medium heat in a small frying pan, shaking the pan to redistribute the spices so they don’t burn in places.

1&1/2lbs mixed olives, with or without pits, your choice
zest of 1 orange, or if you don’t have an orange, use a lemon
1/4 tsp coarse sea salt
1/4 tsp cracked black pepper
1 tbsp good olive oil
1 tbsp sherry vinegar or balsamic
1 garlic clove, minced
a pinch of hot pepper flakes
leaves of one or two sprigs of rosemary
several sprigs of fresh thyme

Toss the toasted seeds and all of the above ingredients in a bowl.

Several thin slices of orange, (or lemon)

Spread the orange slices on the bottom of a small baking dish. Arrange the olive mixture on top and bake for about 30 minutes.
Serve hot with napkins, a little bowl for the pits and two glasses of wine.

NB   Buy your olives from an olive bar in a market, not out of cans or tins as they will taste ten times as good as they will be fresher.

Fish

Tuna melt canapes

Belinda

These are the grown up version of tuna melt! Delicious and very more-ish so make a lot.
Curry powder, raisins and chutney pair nicely with cheddar cheese in this dressed up version of “tuna melt” canapes. This recipe only serves 2 but it’s easily quadrupled!

2 -3 tbsp good quality mayonnaise
1&1/2 tbsp raisins
1tbsp mango chutney, chopped  (I use Major Grey brand)
1/2 tsp medium curry powder
1 x 5oz can tuna packed in oil, drained
Kosher salt and freshly ground pepper , to taste
2 slices good quality white bread or sourdough, crusts removed
2 thin square slices of mature cheddar cheese
8 x 1″ pieces of fresh chives, optional

Heat the oven to broil and arrange a rack about 10 inches from the heating element.
Combine the mayonnaise, raisins, chutney, curry and tuna in a bowl and season with salt and pepper and set aside.

Cut each slice of bread and cheese into 4 triangles. Spoon the tuna mixture on top of the bread pieces and top with the cheese.

Broil the triangles until the cheese is melted and bubbly. About 3 to 5 minutes. garnish with the chives and serve with a good stiff drink!