GALLOPING  HORSES

​Delicious juicy pineapple with chilli pork and coriander
Makes 16
Preparation and cooking:  30 minutes
​Ingredients

• 2 tbsp peanut oil
• 200gm pork mince
• 3 coriander roots, washed and finely chopped
• 2 garlic cloves, finely chopped
• 60gm palm sugar
• 1/4 cup fish sauce
• White pepper
• ½​  pineapple, sliced finely into small triangles
• Red chilli, finely sliced
• ​Coriander leaves

​Method

1. ​Heat the oil in a wok over high heat.  Add the pork mince and stir fry for 5 minutes or until mince changes colour.  Remove to a plate.
2. Reduce heat to medium. Stir fry the coriander root and garlic for 1 minute or until aromatic.  Add the palm sugar.  Cook stirring occasionally until the sugar melts, then stir in the fish sauce.  Add the pork then simmer for 5 minutes or until caramelised.  Season with white pepper.
3. ​Arrange the pineapple triangles on a serving platter.  Top with pork then chilli and coriander.

​Note
The fish sauce tends to make these little goodies very salty.  Please adjust to suit your taste.
Recipe credit:  Taste Magazine October 2014

SMOKED CHICKEN, BRIE AND CRANBERRY CANAPES

A fresh, tasty little canapé and very easy to make
Ingredients

• ½​ cup whole egg mayonnaise
• 2 tbsp shredded basil
• French stick or sour dough bread, sliced
• 1 smoked chicken breast, thinly sliced
• 125gm Brie, thinly sliced
• 1/4 cup cranberry sauce
• Baby rocket leaves, to garnish

​Method

1. Combine mayonnaise and basil in a small bowl.  Spread over bread slices.
2. Top each bread slice with a slice of smoked chicken and a slice of brie.
3. Spoon 1 teaspoon of cranberry sauce on top and garnish with a rocket leaf.

Variations
If you prefer a little "crunch" try toasting the bread or using water crackers (both are very good)

Potato Rostis with Smoked Salmon

This is a sensational little morsel to share with your loved ones
Makes about 20
Preparation + cooking:  1 hour (or so)
Ingredients

• 600gm desiree potatoes, peeled and coarsely grated
• 1 medium red onion, peeled and coarsely grated
• Vegetable oil, enough to shallow fry
• 1/3 cup sour cream
• 5 slices smoked salmon, thinly sliced
• Finely chopped fresh chives to serve​

​Method

1. Combine potato and onion in a colander and gently squeeze out excess liquid.  Transfer to a large bowl and season with salt and pepper.
2. Add oil to a non-stick frying pan (enough to come 5mm up the side of the pan).  Place onto medium heat.  When the oil is heated, spoon five x 1 tablespoon portions of the potato mixture into the pan (be careful not to over-crowd the pan). Use a fork to flatten into 4cm discs.  Cook for about 3 to 4 minutes until golden and crisp.  Drain on absorbent paper.  Repeat with remaining potato mixture.
3. Arrange rostis on a serving platter.  To serve, top with a dollop of sour cream, smoked salmon slices and sprinkle with chives.  Enjoy!

Haloumi and chorizo share platter

This impressive Haloumi and Chorizo share platter is simple to prepare and so tasty.
Serves 6 to 8

Ingredients

• 6 to 8 baby potatoes, washed
• 2 tbsp oil
• Salt and pepper
• 1 block Haloumi
• 2 Chorizo sausages
• Olives, lemon wedges and tomato chutney to serve

Method

1. Chop potatoes into bite-sized prices then roast or fry in oil until tender.  Season with salt and pepper.
2. Meanwhile, cut the haloumi and chorizo into 1cm slices. Gently fry chorizo in a little oil until golden.  Drizzle with a little honey, remove from pan and drain on paper towel.
3. Drain excess oil from pan and use the same pan to fry the haloumi, turning once until golden. Drain on paper towel.
4. Arrange the chorizo, haloumi and potatoes on a large serving platter. Serve with olives, lemon wedges and tomato chutney. Relax and enjoy.

Creamy Basil Cherry tomatoes

Fresh and light and perfect for summer!
Ingredients

• 2 x 250gm punnets cherry tomatoes
• 125gm cream cheese, softened
• 2 tbsp chopped fresh basil (+ extra for garnish)
• 1 tbsp lemon juice

Method

1. Cut tomatoes in half (or remove tops).  Using a teaspoon, scoop out seeds and discard.
2. Place cream cheese, basil and lemon juice in a food processor.  Process until smooth and creamy then season well with salt and pepper.
3. Transfer mixture to a snap-lock bag.  Snip corner and pipe into prepared tomatoes.  Garnish with basil and arrange on a serving platter.

Lizario's  Antipasto  platter

Ingredients

• Mild salami, shaved
• Truss cherry tomatoes
• Marinated mushrooms
• Marinated baby bocconcini
• Fresh figs, quartered
• Triple smoked ham, shaved
• Marinated olives
• Anchovies
• Ripe pear, whole
• Selection of nuts and dried fruits

Method

1. Place pear in centre of serving dish or cheeseboard.
2. Arrange all ingredients on the platter.
3. Enjoy with a nice bottle of vino.

CAPRESE BITES

Easy, impressive and delicious!
​Ingredients

• 1 punnet grape or cherry tomatoes
• 1 bunch basil leaves
• 200gm mild shaved salami
• 1 tub baby bocconcini

​Method

1. Skewer tomatoes, basil, salami and bocconcini onto toothpicks.
2. Serve on a platter and enjoy.

rare PEPPERED BEEF WITH HORSERADISH CREAM ON GARLIC CROSTINI

Makes 16
Preparation/Cooking:  40 minutes (plus refrigeration time)
Ingredients:

• 400gm beef eye fillet
• 1/4 cup olive oil
• 2 tbsp crushed black peppercorns
• Sea salt
• 1/3 cup sour cream
• 1 tbsp horseradish cream
• Chives, chopped for garnish
• Garlic Crostini:
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 1 sourdough baguette, thinly sliced

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Method:

1. Preheat oven to 200 degrees (180 fan forced).  Coat the beef fillet in olive oil then roll in crushed pepper to coat.  Season with salt.
   
2. Heat a large frying pan on high.  Sear the beef for 2 minutes on each side until golden brown.  Transfer the beef to a baking dish and bake for 6 to 7 minutes (longer if you prefer your beef well done).  Remove beef from the oven and cover loosely with foil.  Set aside to rest for 15 minutes.  Wrap the beef tightly in plastic wrap and refrigerate until ready to serve.
3. Prepare Garlic Crostini.  In a small bowl combine olive oil and garlic.  Brush both sides of the baguette slices with the garlic oil mixture and arrange on a large baking tray.  Bake at 180 degrees for about 7 minutes, turning once, until golden brown and crispy.  Set aside to cool.
4. When ready to serve, combine the sour cream and horseradish in a small bowl.  Thinly slice the beef.  Top the baguette slices with a slice of beef and a teaspoon of horseradish cream.  Alternatively, the cream can be spread on the baguette slices before adding sliced beef).
5. Top with chopped chives and serve.

melon with prosciutto

Simple but impressive!!

Chop sweet rockmelon into bite size pieces.
Wrap in prosciutto and secure with a toothpick.

Too easy.

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RAISIN and OLIVE TAPENADE
WITH GOATS CHEESE

I saw this recipe by Buddy Valastro (Cake Boss) on the Food Channel recently and just had to try it.  I loved the combination of flavours.  One suggestion I would make is to ensure you remove any stalks from the raisins.  Here is a link to the recipe
http://www.foodily.com/r/v67mMFjns-raisin-olive-tapanade-by-buddy-valastro---cake-boss

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Cheeseboard with Eggplant Dip, walnuts AND kiwi berries

Ingredients:

• Walnuts
• Eggplant dip
• Kiwi berries
• Crackers
• Cheddar Cheese

Method:

1. Arrange ingredients on a board.
2. Pour a wine and enjoy.

MARINATED FETA

Makes 6 cups
Ingredients:

• 1 large lemon
• 500gm Greek feta cheese, cut into 1.5cm pieces
• 4 garlic cloves, peeled & finely sliced
• 3 tbsp rosemary leaves (plus extra springs, optional)
• 1 cups olive oil
• 3 cups canola oil
• Ground pepper

​Method:

1. Wash and sterilise glass jars and lids.
2. Peel rind finely from lemon, remove any white pith and cut into strips. Layer feta, rind, garlic and rosemary in jar(s).
3. Combine oils and pepper in a jug. Add an extra sprig of rosemary (if desired). Pour oil over feta until completely covered.  Seal and refrigerate for at least 1 week to allow flavours to fully develop.
4. Use for bruschetta or antipasto. Note the oil may solidify (this is normal). Remove from fridge 30 minutes before use - it will return to normal.

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MARINATED OLIVES

Ingredients

• 1kg (6 cups) large, whole kalamata olives
• 2 cups (500 ml) extra virgin olive oil
• 1 cup olive oil
• 4 long red chillies, halved crosswise
• 6 sprigs rosemary
• 8 garlic cloves, peeled
• 8 strips lemon rind (use peeler - no pith)
• 1 tsp black peppercorns

​Method

1. Preheat oven to 150 degrees (130 fan-forced).
2. Combine all ingredients in a medium baking dish.  Bake for 25 to 30 minutes, until fragrant.
3. Cool and divide into sterilised jars.  Seal and store in fridge.

ROASTED CAPSICUMS WITH HERB DRESSING

Ingredients:

• 2 medium yellow capsicums
• 2 medium red capsicums
• 2 tbsp red wine vinegar
• 1/3 cup olive oil
• 1 tbsp capers
• ½​ tsp sugar
• 1 clove garlic, crushed
• 1 tbsp finely shredded fresh mint
• 1 tbsp finely chopped parsley
• 1 tsp cumin seeds, roasted
• ½​ tsp cracked back pepper

​Method:

1. Preheat oven to 200 degrees.
2. Quarter capsicums, remove seeds and membranes. Place skin side up on a lined baking tray. Roast until skin blisters and blackens.
3. Remove from oven, cover with foil and then place a tea towel over the top. Allow to sweat for about 5 minutes.
4. Peel away skin and cut into thick strips. Place remaining ingredients in a jar and shake to combine. Add capsicum.
5. Cover with lid and refrigerate until ready to serve.

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MARINATED ROAST CAPSICUM

Ingredients:

• 4 large red capsicums
• Canola oil spray 
• 4 cloves garlic, peeled and halved
• 1/4 cup fresh herbs (thyme, rosemary)
• 2/3 cup canola oil
• 1/4 cup white vinegar
• 1 tsp sugar

Method:

1. Preheat oven to 200 degrees.
2. Quarter capsicums, remove seeds and membrane. Place skin side up on a lined baking tray. Spray with canola oil, season with salt & pepper.  Add garlic cloves to tray and sprinkle with chopped herbs.
3. Roast until skin blackens and blisters and capsicum is soft. Remove from oven and cover with foil, allowing the capsicum to sweat. When capsicum has cooled slightly, peel skin away. 
4. Meanwhile, combine oil, vinegar & sugar in a bowl. Cut capsicum into strips and place in a clean jar with the chopped roast garlic. Cover with oil/vinegar mixture. Refrigerate until ready to serve. Enjoy on an antipasto plate, in frittata or on bruschetta.

MEDITERRANEAN EGGPLANT FRITTERS

Photo coming soon!!

Preparation:  30 minutes (plus 30 minutes refrigeration)
Cooking:  25 minutes

Makes 24

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Ingredients:

• 400gm Lebanese eggplant
  
• 1/2 cup plain flour, seasoned with salt and pepper
  
• 2 eggs
  
• 2 cups breadcrumbs
  
• 1/4 cup grated parmesan
  
• 250gm cream cheese
  
• 2 garlic cloves, crushed
  
• 1 tbsp lemon juice
  
• 2 tsp finely chopped basil (or oregano)
  
• Oil, for deep frying
  
• 12 cherry tomatoes, halved
  
• 12 kalamata olives, pitted and halved
  
• 12 anchovies, halved
  
• Fresh basil or oregano leaves, to garnish

Method:

1. Slice eggplant diagonally into 1cm thick slices (24 slices).
2. Place seasoned flour in a bowl.  Place 2 eggs in a separate bowl and beat lightly.  Combine breadcrumbs and parmesan in a third bowl.
3. Toss eggplant in seasoned flour to coat, shaking off any excess.  Dip eggplant in the beaten egg, then coat in breadcrumb mixture.  Place eggplant on baking trays, cover and refrigerate for 30 minutes.
   
4. Meanwhile, combine cream cheese, garlic, lemon juice and basil or oregano in a small bowl.  Season with salt and pepper and set aside.
5. Heat oil in a deep frying pan.  Fry eggplant in batches until golden.  Drain well on paper towel.  To serve, top eggplant slices with cream cheese mixture then top with tomato, olive and anchovies.  Garnish with basil or oregano leaves.
   
6. Arrange on a platter and serve.

DEVILLED EGGS

Photo coming soon!!
A retro favourite!!
Ingredients:

• 8 hard-boiled eggs
• 4 tbsp mayonnaise (or mix of cream and mayonnaise)
• salt and pepper to season

Method:
Peel eggs, cut in half lengthways and scoop of yolks. Beat until smooth and stir in mayonnaise (or cream). Flavour as desired and serve on a bed of lettuce.

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Variations
Curry:  add 1 tbsp curry paste (or powder)
Chilli:  add 25gm cream cheese, 1 tsp lemon juice, 1/4 tsp, 1/4 tsp ground cumin, pinch turmeric & chopped parsley
Anchovy:  add 2 tsp finely chopped anchovies, 1 tsp lemon juice and black pepper to taste
Olive:  add 50gm chopped pitted olives
Chutney:  add 2 tbs chutney

Also try blue cheese, ginger, fresh herbs, mustard ... the variations are endless.

PAn Fried Haloumi with Sweet Chilli Cucumber Salsa

Photo coming soon!
Ingredients:

• 1 Lebanese cucumber, very finely diced
  
• 1/4 cup coriander leaves, finely chopped
  
• 2 tbsp sweet chilli sauce
  
• 2 tsp lime or lemon juice
  
• Sea salt and ground black pepper, to taste
  
• 200gm Haloumi
  
• 2 tsp oil
  

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Method:

1. Combine cucumber, coriander, sweet chilli sauce and juice.  Season to taste.
   
2. Cut Haloumi into slices of 0.5cm thick.
   
3. Heat oil in pan and fry Haloumi for 1 to 2 minutes until golden on both sides.
   
4. Serve immediately topped with the salsa.
   

IDEAS  and  INSPIRATION ...