Archive for the 'Finger Food' Category

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Crispy Wonton Asparagus

asp 1 bunch asparagus, washed and trimmed
1 packet of 20 wonton sheets (available in some supermarkets and most Asian stores)
salt and pepper
olive oil

Aioli
1/4 cup whole-egg mayonnaise
1 clove garlic, peeled and crushed
1 tablespoon hot water
freshly ground black pepper
1 lemon, cut into 8 wedges, pips removed

Heat the oven to 200°C. Line a baking tray with bakers paper. Using one wonton sheet per asparagus spear, roll the pasty around the top end of the spear allowing for the flower to be uncovered. Place on the baking tray and repeat until all the asparagus have been rolled. Season and drizzle with some olive oil. Bake for 15 to 20 mins until golden brown and till the pastry is crispy. To make the aioli, combine the mayonnaise, garlic and pepper in a small bowl. Thin with the water. Serve the asparagus with lemon wedges and aioli. Serves 4 as nibbles

Tip: Try wrapping Parma ham or cheese around each asparagus spear before adding the pastry to make the nibbles more substantial. Shallow frying is quicker and gives the pastry a crispier texture. Great for snacks with a glass of sparkling wine.

 

Other delicious recipes with asparagus:

Baked Asparagus Gratin

Published on April 22, 2008 in Finger Food. Closed Tags: .

Crispy Flatbreads

crispyA healthy alternative to chips, crispy flatbreads can be used as a side to salsa and dips, or to add a little crunch to your favourite salad. Make them with any flatbread, from tortillas and whole-wheat pita to Turkish bread. Instead of rosemary, try adding some chilli flakes, cumin, coriander or freshly chopped parsley.


Cut the bread into triangles (or any shape you fancy), mix a clove of crushed garlic and plenty of chopped rosemary into some olive oil and brush on liberally. Sprinkle with sea salt and bake in a hot oven till golden and crispy.

Need some serving suggestions? Try it with our delicious Salsa Verde or Butter Bean Puree

Published on April 22, 2008 in Finger Food. Closed Tags: .

Crab and Fennel Remoulade

½ cup crab meat, bones removed
¼ cup fennel bulb, very thinly sliced
½ tomato, deseeded and diced
2 teaspoons garlic chives, finely chopped
2 teaspoons fresh dill, finely chopped
1 tablespoon whole-egg mayonnaise
½ lime, juiced
salt and pepper
Melba toast to serve

In a medium mixing bowl gently combine all the ingredients. Do not over work the mix, as the crab pieces are very delicate. Refrigerate before serving and serve with Melba toast. Serves 2

Recipe by Camilla van Beuningen


For a heavenly seafood platter, serve with Seared Prawn Tails, Coriander Crusted Tuna, Pickled Thai Mussels, Oysters with a Red Onion and Mirin Dressing and Bisque Shot.

Published on April 22, 2008 in Finger Food. Closed Tags: .

Coriander Crusted Tuna

100g tuna loin steak
3 tablespoons coriander seeds, roasted and roughly crushed
salt and pepper
2 teaspoons olive oil
2 teaspoons wasabi paste
1 tablespoon sour cream

Pat the tuna dry with paper towel. Place the coriander seeds, salt and pepper on a flat plate and roll the tuna in them to create a crust. Heat the olive oil in a frypan on medium/high. Cook each side of the tuna for 30 seconds – 1 minute, or till a white crust of cooked tuna appears. In a small bowl, combine the wasabi paste and sour cream. Slice the tuna thinly and serve with a dash of wasabi cream on top. Serves 2

Recipe by Camilla van Beuningen


For a heavenly seafood platter, serve with Seared Prawn Tails, Crab and Fennel Remoulade, Pickled Thai Mussels, Oysters with a Red Onion and Mirin Dressing and a Bisque Shot.

Published on April 22, 2008 in Finger Food. Closed Tags: .

Chickpea Fritters

ftritUsing tinned pulses saves on all the fuss of soaking and boiling. These chickpea fritters take very little time to make, and are packed with flavour and nutrition. Great as finger food, use a teaspoon to make them tiny, or use a kitchen spoon to make burgers. Freeze them for lunch boxes, or for that lazy Sunday brunch.

Chickpea Fritters
1x 400g can of chickpeas, drained and rinsed
2 medium zucchini, grated or finely chopped
2 shallots, roughly chopped
¼ cup coriander leaves, roughly chopped
2 tablespoons mint leaves, roughly chopped
1 tsp ground cumin
½ cup self raising flour
½ cup grated mozzarella (optional)
1 egg
sea salt and pepper
1/4 cup canola oil

Mint Yoghurt
2 teaspoons dried mint
1 tablespoon mint leaves, finely chopped
200g plain yoghurt
1 teaspoon castor sugar

In a mixing bowl combine the chickpeas, zucchini, shallots, coriander, mint and cumin. Stir and add the self-raising flour, mozzarella and the egg. Season with salt and pepper. Stir the mixture till all the ingredients are well combined. Heat the canola oil in a large fry pan. Using a tablespoon, spoon the mix into the pan to make the fritters. Cook on a medium heat for 3-5 minutes each side till golden and firm in the centre. To make the mint yoghurt, in a small bowl mix together the dried and fresh mint with the yoghurt and sugar. Serve the fritters warm with the mint yoghurt. Makes 12 medium-sized fritters

Tip: These fritters can be made bigger and used as burgers. You can also substitute the chickpeas and zucchini with brown lentils and grated carrots.

Recipe by Camilla van Beuningen


Other delicious recipes with pulses:

Butter Bean Puree

Red Lentil Salad

Published on April 22, 2008 in Finger Food. Closed Tags: .

Butter Bean Puree

butterPutting a whole new spin on mashed potato this butter bean puree is fabulously creamy and a healthy substitute for more traditional mash. Grill some Atlantic salmon, add a salad and you have a gourmet delight. Make with red kidney beans and add a dash of fresh chilli and serve with Chilli Con Carne and Guacamole for a Mexican fiesta.

2 x 400g cans butter beans, drained and rinsed
3 medium potatoes, peeled and cut into 6
2 tablespoons butter
½ leek, washed and finely sliced
1 clove of garlic, peeled
1 tsp thyme leaves
½ cup milk
¼ cup ricotta cheese (optional)

Place the potatoes and garlic in a pot of cold water and bring to the boil. Cook for 10-15 minutes till soft. Drain, then roughly mash with a fork. Set aside in a bowl to cool.
Heat half the butter in a fry pan on low. Cook the leek for 3-4 minutes till soft but pale. Add the butter beans and the thyme and just cover with cold water. Bring to the boil. Simmer on a low heat till most of the water is evaporated, 5-7 minutes. Mash the bean mix with the back of a fork. Stir in the milk and the remaining butter and cook for 1-2 minutes till the butter is melted. Stir in the mashed potatoes. Season with salt and lots of black pepper and crumble in the ricotta and stir through. Serve warm or cold as a side dish or dip. Serves 4


Tip: You may serve this with any meat. To make more decadent add cream and more butter. Any bean can be used as a base.


Recipe by Camilla van Beuningen

Published on April 22, 2008 in Finger Food. Closed Tags: .

Bisque Shot

1kg of crustacean shells, scampi, prawns and bugs
2 tablespoons olive oil
1 brown onion, finely chopped
3 cloves of garlic, thinly sliced
3 teaspoons tomato paste
1 teaspoon fennel seeds
2 bay leaves
1 teaspoon dried chilli flakes
30 ml brandy or whiskey for flambé
2lt water
2 tablespoons plain flour
1 tablespoon soft butter
1 cup cream
salt and pepper

Heat the oven on 200°C. Place the shells in a large roasting dish and roast in the oven till red and dry about 30 minutes – 1 hour, depending on the size. In a large pot heat the olive oil on medium/low. Add the chopped onions, garlic and tomato paste and cook for 3-4 minutes to soften. Stir in the chilli, fennel seeds and bay leaf and then add the roasted shells. Pour in the alcohol and ignite with a flame (flambé). Once flames have subsided, cover with the water. Bring to the boil and simmer for 1 hour or until reduced by a third. Strain through a fine sieve and discard shell mix. Return the broth to the pot and bring to the boil. In a small bowl combine the butter and flour. Add to the broth and stir till thick. Stir in the cream and add salt and pepper to taste. Serve hot. Makes 1 ½ litres

Tip:  Freeze any leftover bisque. When ready to use, reheat and serve over fish. Boil the broth till thick and use as a sauce for pasta.

Recipe by Camilla van Beuningen 


For a heavenly seafood platter, serve with Seared Prawn Tails, Coriander Crusted Tuna, Pickled Thai Mussels, Oysters with a Red Onion and Mirin Dressing and Crab and Fennel Remoulade.

Published on April 22, 2008 in Finger Food. Closed Tags: .

Avocado Gazpacho

500ml Greek-style plain yoghurt
1telegraph cucumber, deseeded and roughly chopped
2 tablespoons fresh mint leaves
3 small avocadoes, stones removed, peeled and cut into 1cm dice
1 shallot, finely chopped
salt and pepper

In a food processor or blender, place the yoghurt, cucumber and mint, and puree until smooth, approx. 2-3 minutes. Remove to a medium-sized mixing bowl. Add salt and pepper and season to taste. Stir in the avocado and shallots. Serve immediately, preferably in cold bowls. Bread sticks are a great accompaniment. Serves 4

Tip: Use cold ingredients. If you’re stuck for time, prepare in advance, chill and finish off just before serving, it will take a couple of minutes.

Recipe by Camilla van Beuningen

 

Other delicious recipes with avocado:

* Guacamole

* Swahili Quencher 

Published on April 22, 2008 in Finger Food. Closed Tags: .