Recipes - Appetisers

(Most recently added recipes display first.)

Smoked Trout and Dill Paté

Ingredients

  • 1 whole smoked trout, about 300g
  • 1 teaspoon each grapeseed oil; chopped fresh dill (and a sprig for garnish); baby capers;
  • /1/3 cup ricotta cheese;
  • 1/3 cup light cream cheese;
  • 1 teaspoon lemon juice; 1 teaspoon horseradish cream; freshly ground sea salt and white pepper

Serves 6

Preparation

  • Skin and bone trout and place in blender
  • Add remaining ingredients and blend for about 1 minute
  • Taste and adjust seasoning
  • Place pate in a serving dish, cover with plastic wrap and refrigerate for 2 hours
  • Garnish with dill sprig before serving.

Healthy Hint – Add a tablespoon chopped dill pickles after blending to boost Vitamin K for healthy bones.

Tasty Tip – Add 1 tablespoon chopped chives for an extra savory flavour.

 

Spinach Dip

Ingredients

  • 250g/4 cups baby spinach leaves, stalks removed and leaves washed and spinach drained
  • ½ cup wholemeal breadcrumbs
  • 1 cup chopped walnuts
  • ½ cup Extra Virgin or grapeseed oil
  • ¼ cup water
  • 3 cloves garlic, minced
  • 1 teaspoon lemon juice
  • ground sea salt and ground white pepper

Serves 6

Preparation

  • Preheat oven to 180 deg C/350 deg F
  • In a hot frypan or wok add spinach and turn leaves with large flip or spoon until the leaves have wilted but still remain bright green.
  • Soak breadcrumbs in cold water and squeeze well. Discard water.
  • Place walnut on a baking sheet and roast in oven for 5 minutes.
  • Place spinach, breadcrumbs, walnuts, oil, garlic and lemon juice in blender and zap until mix is smooth. Taste and season with salt and pepper. Give the dip another zap.
  • Spoon dip into a serving bowl.

Tip

Serve dip spread on serving plate with an additional sprinkle of extra virgin olive oil and some lemon wedges.

Healthy Hint – This dish is delicious with wholemeal flat or mountain bread which provide added fibre. You can also substitute spinach with lightly steamed broccoli.

Eggplant, Chevre & Capsicum Appetiser

Ingredients

Salad:

  • 3 eggplants, cubed
  • Oil or grape seed oil
  • 300g chevre (soft goat’s cheese)
  • 2 roasted red & yellow capsicum, roasted and peeled
  • Butter, mignonette or mizuna lettuce leaves

Pesto:

  • ½ cup of fresh basil leaves
  • ½ cup grapeseed or olive oil
  • 1/3 cup lightly roasted pinenuts
  • 1/3 cup grated pecarino or Italian parmesan
  • 1 clove garlic
  • Sea salt & ground white pepper

Serves 6

Preparation

  • Lightly pan fry prepared eggplant
  • Cut chevre into bit sized pieces
  • Cut roasted capsicum into 2cm slices.
  • Place vegetables into a large bowl and gently toss.
  • Place lettuce leaves on serving dish and spoon vegetables on top. Drizzle pesto over salad and top with an extra leaf of basil.
  • To make Pesto whizz all the ingredients in a blender to make a light sauce
  • When ready to serve, drizzle pesto over salad vegetables and garnish with basil leaves.

Walnut Dip

Ingredients

  • 250g Australian walnuts, roughly chopped
  • 4 hard boiled eggs, chopped
  • 440g can green beans, drained
  • 1 red onion, grated
  • 1-2 tblsp butter melted,
  • salt and pepper to taste

Serves 3-4

Preparation

  • Place all the ingredients in a mixing bowl and toss together well
  • Spoon into a blender and puree
  • Transfer into a serving bowl
  • Chill before serving in an Iceberg lettuce cup with pita chips

Tip
The onion may be gently sautéed prior to blending

Savoury Prunes with Walnut & Prosciutto

Ingredients

  • 12 fresh walnut halves
  • 12 plump pitted prunes
  • 6 slices prosciutto cut in half, lengthwise

Tips:
Plump prunes quickly by placing in an ovenable glass jug, covering with water and microwaving on Medium (50%) for 2 minutes. Macadamia nutsmaybe substituted forwalnuts.

Serves 4. Preparation Time: 10 minutes

Preparation

  • Preheat the oven to 200 C
  • Place a walnut half in each prune
  • Close prune and roll a slice of prosciutto around it
  • Secure with a toothpick
  • Place prepared prunes on a baking sheet lined with baking paper
  • Spray lightly with oil
  • Cook for 4 – 5 minutes just before serving on a platter with thinly sliced radishes and fennel