Canapes and cheese boards

Fig jam

A delightfully sweet addition to your cheeseboard
This recipe requires time to infuse all the flavours overnight
Ingredients
  • 1 kg ripe figs, washed
  • 500gm caster sugar
  • 1 vanilla bean, split and seeds scraped
  • 1 cinnamon stick or quill
  • Rind and juice of 1 lemon
Method
  1. Core and roughly chop the figs and slice the lemon rind.  Place all ingredients in a bowl, cover and stand overnight at room temperature.
  2. Transfer mixture to a saucepan over low heat and stir to dissolve sugar.  Bring mixture to the boil, then cook over very low heat, stirring regularly, for about 45 minutes or until thick and sticky.
  3. Mash figs gently with a fork or masher to break up a little.  Remove vanilla pod, cinnamon stick or quill and lemon rind.  Allow to cool slightly before transferring to sterilised jars. Store for up to 3 months.

Cheese tourta

Simple, tasty, versatile. The recipe below is for bacon and leek tourta, however, the variations are endless.  Try using grated cheese, leek and potato or salmon and brie (see middle picture above).  Tourta is a delicious snack or can be served as a main with vegetables or a side salad.
Ingredients
  • ½ cup white rice
  • 1 tbsp oil
  • 1 large leek, sliced and washed
  • 2 bacon rashers, rind removed and chopped
  • 2 garlic cloves, finely chopped
  • 4 large eggs, beaten
  • 100gm grated tasty cheese
  • 1 tbsp chopped parsley
  • 1 tsp dried marjoram or oregano
  • Salt and pepper
  • 3 tbsp grated parmesan cheese
  • Cherry tomatoes, halved
Method
  1. Preheat oven to 170°C (150 fan forced).
  2. Boil rice in salted water for 13 minutes until just cooked.  Drain in cold water and set aside to cool slightly.
  3. Heat oil then fry leeks, bacon and garlic over medium heat until soft.
  4. Mix together the rice, leek and bacon mixture, beaten eggs, grated cheese and herbs. Season with salt and pepper.
  5. Place the mixture into a greased 20 x 20cm baking dish. Sprinkle with parmesan cheese and top with cherry tomatoes.
  6. Bake for about 40 minutes until golden brown.  Allow to rest for 10 minutes before serving.

Chicken liver pate

This recipe makes loads of pate ... you may wish to halve the ingredients or make a full batch to share with your friends
Serves 12
Preparation and cooking:  40 minutes
Ingredients
  • 3 eggs, hard-boiled
  • 350gm butter
  • 4 brown onions, quartered
  • 500gm chicken livers
  • 2 garlic cloves, roughly chopped
  • 1 cup chopped fresh mixed herbs (parsley, thyme, rosemary etc)
  • 2 tbsp brandy, port or red wine
  • 50gm butter, extra
  • Salt and cracked black pepper
  • Mini toasts, French bread slices or crackers, to serve
Method
  1. Peel eggs and slice into quarters.
  2. Melt the butter in a large frying pan and cook onions for about 5 minutes, or until tender.
  3. Add chicken livers and garlic and cook for 10 minutes until livers are firm and cooked through.  Remove from heat and cool slightly.
  4. Place chicken liver mixture into a food processor together with the eggs, herbs, brandy or port or red wine and season with salt and pepper.  Process until smooth.
  5. Spoon mixture into a large dish or individual ramekins.  Melt extra butter in a small saucepan and pour over pate. Top with cracked black pepper.  Cover and refrigerate until cold and firm.
  6. Serve with mini toasts, French bread slices or crackers.
Recipe credit
​Taste.com

Galloping horses

​​Juicy pineapple with tender pork and chilli make for delicious sweet and sour bites
Makes 16
Preparation + 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
  • ¼ cup fish sauce
  • White pepper
  • ½ pineapple, sliced finely into small triangles
  • Red chilli, finely sliced
  • ​Coriander leaves, to serve
​​Method
  1. ​Heat the oil in a wok over high heat.  Add the pork mince and stir fry for 5 minutes or until browned.  Use a slotted spoon to transfer to a plate.
  2. Reduce heat to medium. Stir fry the coriander roots 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 and garnish with chilli and coriander.
​Notes
The fish sauce tends to make these little goodies quite salty, so please don't add salt!!
Recipe credit
Taste Magazine October 2014

Smoked chicken, brie and cranberry canapes

A fresh, tasty little canapé which is very easy to make
Serves 8
Preparation:   25 minutes
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
  • ¼ cup cranberry sauce
  • Baby rocket leaves
​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 ½ teaspoon of cranberry sauce on top and garnish with a rocket leaf.
  4. Arrange on a board or platter and serve immediately.
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
Ingredients
  • 600gm desiree potatoes, peeled and coarsely grated
  • 1 medium red onion, peeled and coarsely grated
  • Salt and pepper
  • Vegetable oil, enough to shallow fry
  • ⅓ 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 nonstick frying pan (enough to come 5mm up the side of the pan).​  Heat oil over medium-high heat.  Spoon 5 x 1 tablespoon portions of the potato mixture into the pan, being careful not to over-crowd the pan. Use a fork to flatten into 4cm discs.  Cook, turning once, 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.  Top with smoked salmon, a dollop of sour cream and a sprinkle of chives.

Haloumi and chorizo share platter

This impressive share platter is simple to prepare and very tasty
Serves 6 to 8
Ready in 1 hour
​Ingredients
  • 6 - 8 baby potatoes, washed
  • 2 tbsp oil
  • Salt and pepper
  • 1 block haloumi
  • 2 chorizo sausages
  • 2 tbsp honey
  • Olives, lemon wedges and tomato chutney, to serve
​​Method
  1. Preheat oven to 220°C (200 fan forced). Chop potatoes into bite sized pieces then place in a small roasting pan.  Add 1 tbsp oil then season with salt and pepper.  Toss to coat then roast for about 40 minutes or until tender.
  2. Meanwhile, cut the haloumi and chorizo into 1cm slices.  Heat remaining oil in a frying pan over medium heat.  Cook chorizo for 2 to 3 minutes on each side until golden.  Drizzle with 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 potatoes, haloumi and chorizo on a large serving platter.  Serve with olives, lemon wedges and tomato chutney.
Recipe credit
Super Food Ideas Magazine January 2012

Creamy basil cherry tomatoes

Fresh, light and perfect for summer
Ingredients
  • 2 x 250gm punnets cherry tomatoes
  • 125gm cream cheese, softened
  • 2 tbsp chopped fresh basil, plus extra for garnish
  • 1 tbsp lemon juice
  • Salt and pepper
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 snaplock bag.  Snip corner and pipe cream cheese mixture into prepared tomatoes.
  4. 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 remaining ingredients on the platter.
  3. Enjoy with a nice bottle of vino.

Caprese bites

Easy on the palette, 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. Arrange on a platter and serve.

Rare peppered beef with horseradish cream on garlic crostini

These are simply beautiful, devoured in moments
Makes 16
Preparation + cooking:  40 minutes plus refrigeration time
Ingredients
  • 400gm beef eye fillet
  • ¼ cup olive oil
  • 2 tbsp crushed black peppercorns
  • Sea salt
  • ⅓ cup sour cream
  • 1 tbsp horseradish cream
  • Chives, chopped, to garnish
Garlic crostini
  • 2 tbsp olive oil
  • 2 cloves garlic, peeled and finely chopped
  • 1 sourdough baguette, thinly sliced
​​Method
  1. Preheat oven to 200°C (180 fan forced).  Coat the beef fillet in olive oil then roll in crushed pepper to coat.  Season with sea salt.
  2. Heat a large frying pan to high then sear the beef for about 2 minutes on each side until golden.  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 the 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°C (160 fan forced) 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. Sprinkle with chopped chives and serve.

Melon with prosciutto

Simple but impressive!
Ingredients
  • Small rockmelon
  • 50gm sliced prosciutto
Method
  1. Chop rockmelon into bite size pieces.
  2. Wrap the prosciutto around the rockmelon and secure with a toothpick.
  3. Arrange on a platter and serve.

Marinated feta

Awesome and easy to prepare.  Looks great in small jars presented as edible gifts
The marinated feta needs a week to marinate to allow the flavours to fully develop
Makes 6 cups
Ingredients
  • 1 lemon
  • 500gm Greek feta cheese, cut into 1½cm pieces
  • 4 garlic cloves, finely sliced
  • 3 tbsp rosemary leaves, plus extra springs, optional
  • 2 cups olive oil
  • 2 cups extra virgin olive oil
  • Salt and cracked black pepper
​Method
  1. Wash and sterilise glass jars and lids.
  2. Using a potato peeler, peel rind finely from lemon, remove any white pith and cut rind into strips. Layer lemon rind, feta, garlic and rosemary in jars.
  3. Combine oils, salt and cracked pepper in a jug. Add an extra sprig of rosemary, if desired. Pour oil over feta until completely covered.  Seal and refrigerate, remembering to allow at least 1 week to marinate before serving.
  4. Serve as desired.
​Serving suggestions
Serve marinated feta with crusty bread.  It is also great in salads, sandwiches, on bruschetta or as part of an antipasto platter
Note
The oil may solidify (this is normal). Remove from fridge 30 minutes before use - it will return to normal

Marinated olives

Ingredients
  • 1kg (6 cups) large, whole kalamata olives
  • 2 cups extra virgin olive oil
  • 1 cup olive oil
  • 4 long red chillies, halved
  • 6 sprigs rosemary
  • 8 garlic cloves
  • 8 strips lemon rind (use peeler - no pith)
  • 1 tsp black peppercorns
​Method
  1. Preheat oven to 150°C (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.
  4. ​Serve as desired.

Roasted capsicums with herb dressing

Ingredients
  • 2 medium yellow capsicums
  • 2 medium red capsicums
  • 2 tbsp red wine vinegar
  • ⅓ cup olive oil
  • 1 tbsp capers
  • ½​ tsp sugar
  • 1 clove garlic, sliced
  • 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°C (180 fan forced).
  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.  Peel away skin and cut into thick strips.
  4. Place remaining ingredients in a large jar and shake to combine. Add capsicum.
  5. Cover with lid and refrigerate until ready to serve.

Marinated roast capsicum

Ingredients
  • 4 large red capsicums
  • Canola spray
  • Salt and pepper
  • 4 cloves garlic, halved
  • ¼ cup fresh herbs (thyme, rosemary etc)
  • 2/3 cup canola oil
  • ¼ cup white vinegar
  • 1 tsp sugar
Method
  1. Preheat oven to 200°C (180 fan forced).
  2. Quarter capsicums, remove seeds and membrane. Place skin side up on a lined baking tray. Spray with canola oil, season with salt and 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 and 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.
Serving suggestion
Enjoy on an antipasto plate, in frittata or on bruschetta

Devilled eggs

A retro favourite!
Ingredients
  • 8 hard boiled eggs
  • 4 tbsp mayonnaise (or mix of cream and mayonnaise)
  • Salt and pepper
  • Garnish, as desired
Method
  1. Peel eggs, cut in half lengthways.  Scoop egg yolks into a small bowl and beat until smooth.  Stir in mayonnaise, cream or both.  Season with salt and pepper.  Pipe mixture into eggs.
  2. Garnish and serve as desired.
Variations
  • Curry:  add 1 tbsp curry powder
  • Chilli:  add 25gm cream cheese, 1 tsp lemon juice, ¼ tsp chilli powder, ¼ tsp ground cumin, pinch turmeric and chopped parsley or coriander
  • 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 tbsp of your favourite chutney
  • Also try blue cheese, ginger, fresh herbs, mustard ... the variations are endless

Pan fried haloumi with sweet chilli cucumber salsa

Picture
Photo coming soon
Ingredients
  • 1 Lebanese cucumber, finely diced
  • ¼ cup coriander leaves, finely chopped
  • 2 tbsp sweet chilli sauce
  • 2 tsp lime or lemon juice
  • Sea salt and ground black pepper
  • 200gm haloumi
  • 2 tsp oil
  • Lime wedges, to serve
​Method
  1. Combine cucumber, coriander, sweet chilli sauce and juice.  Season with salt and pepper to taste.
  2. Cut haloumi into 1cm slices.
  3. Heat oil in pan and fry haloumi for 1 to 2 minutes, turning until golden on both sides.
  4. Serve immediately topped with sweet chilli cucumber salsa and lime wedges.

Rocket pesto, feta and roasted capsicum bruschetta

Picture
Photo coming soon
Traditionally served as a snack or appetiser, bruschetta is the perfect partner to an antipasto platter and will get your tastebuds tingling!
Serves 10
Preparation + cooking:  45 minutes
Ingredients
  • 1 bunch rocket, washed
  • ½ cup finely grated parmesan cheese
  • 100gm toasted pine nuts
  • 2 garlic cloves, roughly chopped
  • ½ cup olive oil
  • Salt and pepper
  • 4 red capsicums, quartered and deseeded
  • 10 slices ciabatta bread
  • 1 tbsp olive oil, extra
  • 200gm feta, crumbled
Method
  1. Place rocket, parmesan, pine nuts and garlic in a food processor and process until finely chopped.  While motor is running, gradually add the olive oil until well combined.  Season to taste.
  2. Preheat grill to high.  Place the capsicums, skin side up under the grill for about 10 minutes until skin is charred and blistered.  Transfer to a sealable plastic bag and set aside for 10 minutes (this helps to lift the skin).  Peel the skin from the capsicums and cut the flesh into thin strips.
  3. Preheat a BBQ or chargrill on high.  Brush both sides of ciabatta with olive oil.  Cook the ciabatta on both sides until lightly toasted.
  4. Spread the ciabatta with rocket pesto.  Top with capsicum and sprinkle with crumbled feta.
  5. Serve immediately on a platter.

Rocket pesto, tomato and bocconcini bruschetta

Picture
Photo coming soon
Traditionally served as a snack or appetiser, bruschetta is the perfect partner to an antipasto platter and will get your tastebuds tingling!
Serves 10
Preparation + cooking:  25 minutes
Ingredients
  • 1 bunch rocket, washed
  • ½ cup finely grated parmesan cheese
  • 100gm toasted pine nuts
  • 2 garlic cloves, roughly chopped
  • ½​ cup olive oil
  • Salt and pepper
  • 1 punnet mixed cherry or grape tomatoes (yellow and red), diced
  • 1 tub baby bocconcini, diced
  • 10 slices ciabatta bread
  • 1 tbsp olive oil, extra
  • Fresh basil to serve, finely chopped
Method
  1. Place rocket, parmesan, pine nuts and garlic in a food processor and process until finely chopped.  While motor is running, gradually add the olive oil until well combined.  Season to taste.
  2. Combine the tomatoes and bocconcini then season with salt and pepper.
  3. Preheat a BBQ or chargrill on high.  Brush both sides of ciabatta with olive oil.  Cook the ciabatta on both sides until lightly toasted.
  4. Spread the ciabatta with rocket pesto.  Top with tomato and bocconcini and garnish with basil.
  5. Serve immediately on a platter.

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