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- Starters & Canapes
Starters & Canapes
Starters & Canapes
 | Lamb Samosas with Minty Yoghurt Makes around 24 Samosas To make the filling: Heat oil in frying pan, add the onion and fry until soft. Add the ginger, garlic and spices and fry until soft. Add the lamb mince and stir until combined. Remove from the heat and stir in the coriander, lemon juice, and peas. Adjust seasoning if ...Read recipe >> |
 | Hearts of Palm Salad with Red Grapefruit & Crab Whisk together the dressing ingredients in a bowl. Marinate the hearts of palm in ¾ cup of dressing in another bowl for at least 1 hour. Divide the watercress between 2 plates and top each with a pile of hearts of palm. In another small bowl mix the crab meat...Read recipe >> |
 | Caramelised Cauliflower Soup Preheat the oven to 200°C. Cut the cauliflower into florets and spread them in a single layer on a baking paper lined baking tray. Drizzle with olive oil, sprinkle the fresh nutmeg and a hefty pinch of salt and pepper and toss everything to coat. Bake on the middle rack...Read recipe >> |
 | Double Baked Cheese Soufflés Preheat the oven to 180°C/350°F/Gas Mark 4. Brush the soufflé dishes with melted butter to grease. Coat with polenta and tip out the excess. Place to one side on a baking tray. Melt the butter in a saucepan over medium heat. Add the flour and use a wooden spoon to ...Read recipe >> |
 | Chicken Liver Pâté with Red Onion Marmalade & Brioche Firstly, finely dice the shallots and sweat them until very soft in 50g of butter in a sauté pan. Add the cleaned livers and the thyme sprigs to the pan and cook with the shallots until just pink when cut open. Now, add the cognac and madeira to the pan ...Read recipe >> |
 | Curried Butternut Squash & Apple Soup Serves 8 Preheat the oven to 200°C. Place the butternut squash pieces into a roasting tin and drizzle over three tablespoons of the olive oil. Transfer to the oven and roast for 25-30 minutes, or until the squash is tender and golden-brown. Set aside to cool. Heat the remaining olive oil in a ...Read recipe >> |
 | Butternut Squash, Sage & Parmesan Tart Makes 1 x 22cm Tart Preheat the oven to 180°C. Place the halved butternut squash cut side up on a baking tray. Drizzle with olive oil and season with salt and pepper. Place in preheated oven and bake for 45 mintues or until the knife slides into the flesh with no resistance. Remove from...Read recipe >> |
 | Lemongrass & Sweetcorn Soup This is a lovely refreshing soup that celebrates the last of sweetcorn season and leads the way to more warming and wintery soups to come. If using sweetcorn bring a large stockpot of salted water to the boil. Add the corn and simmer for 8 minutes. Drain and...Read recipe >> |
 | Courgette, Pea & Mint Soup Serves 4 Heat a large heavy based saucepan over medium high heat and add the olive oil. Add the onions and sweat them gently for about 10 minutes or until softened and begin to caramelise slightly. In the last 30 seconds of cooking add the crushed garlic. Add the potatoes to the...Read recipe >> |
 | Smoked Haddock, Dill & Lemon Fishcakes Serves 4-6 Place the fish in a wide saucepan and cover with milk and a circle of baking parchment. Poach over a very low heat until the fish is flaky and opaque. Once ready remove from the milk and flake into a bowl reserving the poaching liquid. Drain the potatoes from the...Read recipe >> |
 | Divertimenti's Blinis with Serrano Ham, Mascarpone and Figs Makes at least 50 blinis Sift together the flours and the salt in a large bowl. Sprinkle in the yeast. Gently heat the creme fraiche and milk to blood temperature. Add the egg yolks and mix well. Pour the milk mixture over the flours and, using a whisk, mix until a thick batter is formed...Read recipe >> |
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