Tag-Archive for » Appetisers «

21
Dec
Shrimp Appetizer Spread
Brigita

Ingredients:

(20 servings)

* 1 package (225g) cream cheese, softened

* 1/2 cup sour cream

* 1/4 cup mayonnaise

* 3 packages (500 g each) frozen cooked salad shrimp, thawed

* 1 cup seafood cocktail sauce

* 2 cups  shredded mozzarella cheese

* 1 medium green pepper, chopped

* 1 small tomato, chopped

* 3 green onions with tops, sliced

* Assorted crackers

Method:

* In a large bowl, beat the cream cheese, sour cream and mayonnaise until smooth.

* Spread mixture on a round large serving platter. Sprinkle with shrimp. Top with seafood sauce. Sprinkle with mozzarella cheese, green pepper, tomato and onions. Cover and refrigerate. Serve with crackers.

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20
Dec
Almond Cheddar Appetizers
Brigita

Ingredients:

(serves 16)

* 1 cup mayonnaise

* 2 teaspoons Worcestershire sauce

* 1 cup  shredded sharp cheddar cheese

* 1 medium onion, chopped

* 3/4 cup slivered almonds, chopped

* 6 bacon strips, cooked and crumbled

* 1 loaf French bread

Method:

* In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon.

* Cut bread into 1.5 cm slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 200°C for 8-10 minutes or until bubbly.

Note: Unbaked appetizers may be frozen. Place in a single layer on a baking sheet; freeze for 1 hour. Remove from the baking sheet and store in an airtight container for up to 2 months. When ready to use, place unthawed appetizers on a greased baking sheet. Bake at 200°C for 10 minutes or until bubbly.

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20
Dec
Ho-Ho-Ho Hummus-Topped Cucumbers
Brigita

Ingredients:

(makes 32)

1/2 seedless (hothouse) long cucumber, cut into 32 slices

2/3 cup roasted red pepper hummus, store-bought

1/4 cup snipped chives

1/4 cup finely chopped red capsicum

Method:

1. Lay cucumber slices on a serving platter.

2. Top each slice with about 1 tsp hummus.

3. Sprinkle with chives, capsicums and serve.

One of the easiest recipes!

(recipe from Woman’s Day)

Category: Appetisers, Vegetarian  Tags: , , ,  Leave a Comment
19
Dec
Duck Breasts with Apricot Chutney
Brigita

Ingredients:

(serves 12)

* 1-1/2 cups orange juice

* 2/3 cup sugar

* 200g dried apricots, chopped

* 1/2 cup dried cherries

* 1/2 cup golden raisins

* 2 teaspoons minced fresh gingerroot

* 3/4 teaspoon ground coriander

* 3/4 teaspoon ground cumin

* 1/4 teaspoon salt

* 1/4 teaspoon pepper

* 1/8 teaspoon ground cloves

* 2 teaspoons lemon juice

* DUCK:

* 12 duck breasts with skin

* 1-1/2 teaspoons salt

* 1/4 teaspoon pepper

* 2 tablespoons  olive oil

* ORANGE SAUCE:

* 1/4 teaspoon minced garlic

* 1/2 cup marsala wine

* 1/2 teaspoon cornstarch

* 1/2 cup orange juice

* 1/3 cup chicken broth

* 2 tablespoons grated orange peel

* 3 tablespoons cold butter

* 1 tablespoon minced fresh basil

Method:

* For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat for 3 minutes or until sugar is dissolved. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook for 10 minutes or until apricots are tender. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours.

* Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings.

* Place duck on a greased rack in a shallow roasting pan. Bake at 350° for 30-35 minutes or until meat reaches desired doneness (for medium, a meat thermometer should read 165°; well-done 180°).

* For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange peel until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.

Note: It can be served as an entree, or as part of a buffet or as main with roasted seasonal vegetables.

Category: Appetisers, Mains  Tags: , , , , , ,  One Comment
01
Dec
Spinach Salad with Apples and Feta Cheese
Brigita

By Corbin Tomaszeski


Ingredients:

(serves 4)

* 500g spinach, cleaned and dried

* 1/2 cup bean sprouts

* 1/2 cup feta cheese, crumbled

* 2 tablespoons sunflower seeds lightly toasted and cooled

* 1/2 cup mandarin oranges, segmented

* 1/2 cup red pepper, chopped into thin slices

* 1 apple Granny Smith, sliced into match stick sized pieces

* yogurt dressing (see recipe)

Method:

Add spinach to bowl, add rest of ingredients and lightly toss. Add yogurt dressing and toss again.

Category: Appetisers, Salads, Side Dishes  Tags: , ,  Leave a Comment
01
Dec
Spinach Salad with Grilled Eggplant and Feta
Brigita

Recipe by John Willoughby and Chris Schlesinger:

Photograph by Romulo Yanes

Ingredients:

Serves4 (main course) or 8 (first course or side dish)

* 1/2 cup extra-virgin olive oil

* 1/4 cup fresh lemon juice

* 1 teaspoon minced garlic

* 2 teaspoons chopped marjoram or oregano

* 1 large eggplant, trimmed and cut into 8 (2.5cm -thick) rounds

* 350 g baby spinach

* 100 g crumbled feta (1/4 lb)

* 1/4 cup pine nuts, lightly toasted

Method:

*Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).

* Whisk together oil, lemon juice, garlic, marjoram, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl.

*Brush both sides of eggplant slices with some of dressing. Season with 1/4 tsp each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.

*Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.

Notes: Eggplant can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat. Eggplant can be grilled 1 day ahead and chilled. Bring to room temperature before using.

The slightly sweet, almost flowery flavor of marjoram adds a delicate note to this Middle Eastern-inspired salad, though oregano is also fine. To be sure the eggplant is tender, slice into it before taking it off the grill—when properly done, it will be moist all the way through.

Category: Appetisers, Middle Eastern, Salads, Side Dishes  Tags: , , ,  Leave a Comment
18
Nov
Brucheta Dalmatina
Brigita

Ingredients:

1 french baquette

150 g can of tuna in olive oil

1/2 cup cooked white beans in brine

1/2 cup cooked brown beans in brine

1/2 cup steamed sliced carrots

1/2 cup chopped green olives

1 Lebanese cucumber sliced

1 punnet cherries tomatoes

100 g feta cheese cubed

salt & freshly ground pepper to taste

lemon slices and basil leaves for garnish

Method:

Cut bread into slices and slightly roast in the pan.

Mix together tuna chunks (with oil from the can), beans, carrots and olives into salad.

Assemble on the bread slices sliced cucumbers, top with tuna mix. Put on top tomatoes, feta cubes and season with salt and pepper.

Garnish with lemon slices and basil leaves.

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05
Nov
Cevapcici
Brigita

Ingredients:

* 250 g ground beef

* 250 g ground pork

* 250 g ground lamb

* 1 clove garlic, finely chopped

* 1/2 cup finely chopped onions

* 1 teaspoon salt

* Finely chopped onions, for garnish

Method:

1. Mix together beef, pork, lamb, garlic,  chopped onions and salt until thoroughly combined.

2. Roll meat mixture into a long, 7-8 cm cylinders. Place on plastic wrap-lined plate, cover with more plastic wrap and refrigerate for 1 hour to firm.  Note: Sausages can be frozen at this point. When ready to use, thaw or cook from the frozen state.

3. Broil “cevapcici” on a charcoal grill or a preheated oven broiler rack coated with cooking spray 4 minutes per side or until no longer pink in the middle. Or they can be pan fried in a large skillet coated with cooking spray over high heat for a total of about 8 minutes, turning frequently to brown all sides.

4. Serve in warmed or grilled Greek-style pita bread on a bed of chopped onions. Add on a side a dollop of sour cream, ajvar, sliced fresh peppers or tomatoes.

Category: Appetisers, Mains, Middle Eastern  Tags: , ,  Leave a Comment
05
Nov
Ajvar (pepper relish)
Brigita

Ingredients:

* 8-12 fresh red paprika (mild or medium-hot, to taste)

* 4 medium-size eggplants

* 1/2 to 3/4 cup olive oil

* 1 large onion, minced

* 3 large garlic cloves, chopped

* 1 to 2 tablespoons lemon juice (or 1 tablespoon red wine vinegar)

* Salt and pepper to taste

* Chopped fresh parsley for garnish

Method:

Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 230 C oven, until the skin is blistered and darkened. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the steams and seeds. Mash the peppers and eggplant pulp together to form a slightly chunky mass. You can do this with a fork or in a food processor.

Heat 3 tablespoons of oil in a large skillet and saute the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley.

For longer storage fill glass jars without air bubbles in ajvar and top with layer of oil. Preferably store in refrigerator.

Note: Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread with chunks of feta cheese, or use as a side dish to accompany grilled or roasted meats.

Category: Appetisers, Side Dishes, Vegetarian  Tags: , ,  Leave a Comment
04
Nov
Greek Lamb Kebabs
Brigita

Ingredients:

1 kg lamb (Shoulder, roast, shank, etc.), cubed

Lamb Marinade:

1/4 cup of fresh rosemary, minced

1 clove garlic, minced fine

1 Tbsp Dijon Mustard

1 Tbsp red wine vinegar

3 Tbsp Extra Virgin Olive Oil

salt & fresh cracked pepper to taste

1 Tbsp fresh thyme, minced

1 tbsp fresh oregano, minced

Note: If you have to use dry herbs, crush them into a powder in a mortar and pestle and use less. How much less? That depends on the freshness of your dried herbs.

Method:

1. Combine all, except lamb, in a small bowl. Stir to combine.

2. In a plastic bag or any deep sided dish, add lamb and pour marinade over. Marinate for at least 2hours, preferably more (like 4).

3. When finished marinating, skewer meat cubes onto metal or wooden skewers. If using wood, make sure to soak for at least 20 minutes in warm water prior to cooking, to avoid charring.

4. Heat BBQ to medium high and grill for a few minutes on each side. Lamb should be served medium rare, so don’t cook it longer than 10 minutes. Allow to rest for 5 minutes before serving.

Category: Appetisers, Mains, Middle Eastern  Tags: , , ,  Leave a Comment