Recipes - Appetisers

(Most recently added recipes display first.)

Savoury Prunes with Goats Cheese

Ingredients

  • 12 plump pitted prunes
  • 12 cubes of firm chilled goats cheese
  • 6 slices of prosciutto cut in half, lengthwise
  • Spray Oil
  • 1 tblsp chives, finely chopped

Serves 4. Preparation Time: 10 minutes

Tips:
Blue or Philadelphia cheese may be used in place of goats cheese

Preparation

  • Preheat the oven to 200 C
  • Fill each prune with a cube of goats cheese
  • Wrap eat prune with a slice of prosciutto and secure with a toothpick
  • Place prepared prunes on an oven tray lined with baking paper
  • Spray lightly with oil
  • Cook for 4-5 mins just before serving garnished with chives

Asian Style Lettuce Wraps with Chicken, Nuts & Prunes

Ingredients

  • 2 tblsps oil
  • 1 garlic clove, chopped
  • 1/4 cup red capsicum, diced
  • 500g chicken mince
  • 1/4 cup pitted prunes, diced
  • 3 sticks celery, thinly sliced
  • 1/4 cup walnuts, chopped
  • 1/3 cup orange juice
  • 1 tblsp light soy sauce
  • 1 tblsp white Balsamic Vinegar
  • Cos lettuce leaves
  • 4 spring onions, trimmed and diagonally sliced

Serves 4. Preparation Time: 15 mins

Preparation

  • In a large heavy fry pan, heat oil over a medium heat for 2 minutes
  • Stir in garlic and red capsicum and cook for 1-2 minutes
  • Add chicken mince and sauté for 7 minutes stirring constantly
  • Stir in prunes and cook a further 2 minutes
  • Add celery and walnuts, combining evenly
  • Whisk together orange juice, soy sauce and vinegar
  • Pour over the chicken mixture and toss to coat
  • With a slotted spoon fill lettuce leaves, with chicken mixture
  • Garnish with spring onions and serve

Tip
Water Chestnuts may be used in place of walnuts

Holiday Pizza

Ingredients

  • 1 large wholemeal pita bread
  • 2 tablespoons tomato paste or pizza sauce
  • 2 large mushrooms sliced
  • 4 spring onions thinly sliced
  • 8 thin slices salami
  • ¾ cup grated mozzarella cheese
  • ½ cup red pepper cut into strips

Preparation

  • Place pita bread on paper towel and cook on High (100%) for 2 minutes.
  • Cool and spread with tomato paste.
  • Arrange mushrooms, onions and salami over paste.
  • Top with cheese & garnish with red pepper.
  • Elevate pizza on a roasting rack and cook on High (100%) for 3 minutes to heat through.
  • Cut into wedges and serve with a crisp green salad.

Asian Style Prawn & Vegetable Soup

Ingredients

  • 50g baby carrots cleaned, cut into thin 5 c.m. strips
  • half celery stick, cut into 5 c.m. strips
  • 3 green onions, cut into thin 5 c.m. strips
  • 1 clove garlic, finely chopped
  • 1 c.m. ginger, peeled and grated
  • 1 small red chilli (optional) de-seeded, finely chopped
  • 6 medium green prawns, de-veined, tails intact
  • 2 teaspoons light soy sauce
  • 3 cups chicken stock
  • 1 tablespoon coriander leaves for garnishing

Serves 3-4

Preparation

  • Place prepared carrots, celery, green onions, garlic, ginger and chilli into a 1 litre microwave safe jug.
  • Cook on HIGH (100%) for 5 minutes.
  • Add the green prawns and soy sauce.
  • Pour in chicken stock.
  • Cover the jug and place in the microwave oven and cook on HIGH (100%) for 5 minutes.
  • Uncover carefully away from you to avoid escaping steam and serve in small bowls garnished with coriander leaves.

Tip
replace prawns with cubes of firm tofu and Japanese soy for a vegetarian alternative.

Simple Salad Nicoise *

Ingredients

  • Lettuce cups
  • 1 x 200g can tuna
  • 8 cherry tomatoes halved
  • spring onions
  • 4 Sticks celery diagonally sliced.
  • 8 anchovies
  • 4 hard boiled eggs
  • 12 black & green olives
  • French dressing


Replace tuna with red or pink salmon.
Replace celery with 2 diagonally sliced small Lebanese cucumbers.
Replace lettuce cups with 2-3 large handfuls rinsed rocket or mixed lettuce.
Toss salad together garnishing with olives.

Preparation:

  • Break a lettuce into 4 cups.
  • Arrange a portion of tuna with hard boiled eggs cut in half in each cup.
  • Scatter with cherry tomatoes, spring onions and celery.
  • Top with anchovies and garnish with olives.
  • Serve with French Dressing and crusty bread.