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Starters |
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Bombay Bites
Ingredients of Bombay Bites
75g Wholewheat Breadcrumbs
1 Onion - Finely chopped
2 Cloves Crushed Garlic
2 tsp Marmite or Lea & Perrins Worcestershire sauce
400G Tin Chick Peas
Salt and black pepper
Mix all ingredients in a liquidiser and then shape into 18 bite size balls.
Shallow fry for 6 minutes turning once. Can be served hot or cold
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Brie En Croate
Ingredients of Brie En Croate
1 ea Brie round
1 ea Pastry dough
1 ea Egg
2 tsp Milk
How to make this delicious Brie En Croate
Completely enclose cheese in pastry. Make egg wash of egg and milk.
Put Brie on baking sheet with seam side of dough down. Brush with egg wash.
Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate top of Brie.
Bake at 350F about 30 minutes or until golden brown.
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Celery & Stilton Soup
Ingredients of Celery & Stilton Soup
1 lg Onion - Chopped
1 tbsp Marmite or stock
900ml Boiling Water
1 tbsp Chopped Fresh Thyme
125g Stilton Cheese - Crumbled
Salt & Pepper
45ml Single cream or Creme Fraiche
How to make this choice Celery & Stilton Soup
Place the onion and celery in a large saucepan. Dissolve Marmite or stock in boiling water and add to the pan with the herbs.
Simmer for 30mins.
Place ingredients into and liquidise until smooth. Add cheese and then blend again.
Add salt & pepper to taste.
Heat before serving.
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Cheese Puffs
Ingredients of Cheese Puffs
8-ea Slices white bread
2 cups Milk
8 oz Old English cheese slices
1/2 tsp Schwartz's Pepper
3/4 t Coleman's Dry mustard
1/4 c Butter, melted
1 tsp Saxa Salt
3 Eggs
How to make these tasty Cheese Puffs (May be prepared the day before)
At least 4 hours before cooking, trim crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In large greased casserole, alternate layers of bread and cheese. Pour melted butter over top.
Beat eggs well, stir in saxa salt, pepper, Coleman's Dry mustard and milk. Combine thoroughly. Pour over casserole.
Cover and refrigerate. One hour before serving, bake at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is golden and puffy.
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Filled Tortillas
Ingredients of Filled Tortillas
6 flour tortillas (old El Pasco brand work best)
Salsa (optional)
1 pkt (12-16 oz) cream cheese (softened)
1 1/2 tblsp chopped black olives (measurement is a guess)
4 jalapenos chopped fine (fresh are better than canned) (more or less to taste)
1/4-1/2 tsp Schwartz's chili powder
3/4 tsp seasoning salt
How to make these fine Filled Tortillas
Mix softened (can be done in the microwave) cream cheese, olives, jalapenos, chili powder, and seasoning salt.
Spread a thin layer on tortilla going all the way out to the edges. Roll tortilla.
Repeat for each tortilla. At this point you can either put them in a plastic bag in the refrigerator and save until you are ready to serve them, or serve immediately.
(These can be warmed for a few seconds in the microwave to soften, other times serve cold).
Cut into 1/2" slices before serving.
Can be dipped into salsa.
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Mexican Stuffed Mushrooms
Ingredients of Mexican Stuffed Mushrooms
1 lb hot sausage
1/3 c. Lea & Perrins Worcestershire sauce
1 clove garlic
2 lbs. large mushrooms
How to make these tasty Mexican Stuffed Mushrooms
Mix together the first 3 ingredients.
Stuff mushrooms.
Bake at 350 F for 20 minutes or until sausage is done.
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Mushroom Pate
Ingredients of Mushroom Pate (all approximate):
3/4 pound chopped mushrooms
2 tbsp butter
8 oz cream cheese
1/2 tsp curry powder
1 tsp Lea & Perrins Worcestershire sauce
1 tbsp dry sherry (or dry white wine)
1/2 Cup pecans, chopped
How to make this delicious Mushroom Pate
Sauté the mushrooms in butter until dark (about 5min or so) and drain.
Process or puree with the cream cheese, curry, Lea & Perrins Worcestershire sauce, and sherry.
Fold in the pecans and refrigerate. Garnish with parsley or watercress.
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Oatmeal Soup
Ingredients of Oatmeal Soup
25g Butter
1 lg Onion - Chopped
50 oz Oatmeal
2tsp Marmite or stock
575ML Boiling Water
300ml Milk
Salt and black pepper
1 tbsp Chopped Parsley
150ml Single Cream
How to make this tasty Oatmeal Soup
Melt butter in a large saucepan.
Add onion and cook until soft. Add oatmeal and cook for a few seconds.
Dissolve Marmite in boiling water and add to pan. Bring to boil stirring constantly, cover and simmer for 30mins. Stir occasionally.
Add milk to soup and then liquidise. Add salt and black pepper to taste.
Reheat if required and add cream before serving.
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Profiteroles with Curried Shrimp Filling
Ingredients (for filling)
3/4 lb. fresh shrimp,
3 tbs. finely chopped chutney
shelled and deveined
salt, if desired
1 tbs. butter
Black pepper
3 tbs. finely chopped onion to taste
1 tbs. curry powder, or less to taste.
How to make these delectable Profiteroles with Curried Shrimp Filling
Chop the shrimp into 1/2 in. or smaller pieces. There should be about 1 1/4 cups. Set aside.
Melt the butter in a medium saucepan and add the onion. Cook, stirring until the onion is golden.
Add the curry powder and stir to blend. Add the cream and chutney and cook down until there is only about 1/2 cup left. Add the salt, black pepper and shrimp, and cook, stirring, for 1 or 2 minutes, or until the shrimp loses its raw look.
Slice off the tops from all the cream puffs.
Spoon an equal portion of the shrimp mixture into each cream puff.
Replace the tops and serve.
To Make Profiteroles see Desserts |
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Quorn Salad Ti'ede
Marinade
2tbsp orange juice
1tbsp olive oil
1sbsp Marmite or one beef oxo cube
1tsp chopped fresh tarragon or Schwartz dried will do as nicely
1tsp Billingtons Demerara sugar
250g Quorn
1 lollo Rosso Lettuce
1 bunch watercress
½ small cucumber, diced
10-12 radishes, trimmed and quartered
2 tomatoes, quartered
1 head chicory, trimmed and divided into leaves
2 stalks celery, chopped
1 orange, peeled and cut into segments
2tbsp olive oil for frying
Zest of the orange for garnish
How to make this delicious Quorn Salad Ti'ede
1. Mix together the first five ingredients for the marinade, add the quorn and stir carefully. Cover and leave for 30 minutes, stirring once or twice.
2. Break the lettuce and watercress into bite sized pieces and place in salad bowl. Add the remaining salad items and orange segments
3. Heat the oil in frying pan, add quorn and marinade and stir fry quickly for 4-5 mins. Add to the salad (any oil will act as the salad dressing), garnish with orange zest and serve immediately.
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Spicy Filo Pastry Cups
Ingredients of Spicy Filo Pastry Cups
6 sheets Filo pastry
1 tblsp olive oil
1 onion, finely chopped
1/4-cup pine nuts
2 cloves of garlic, crushed
1 t Schwartz's ground cumin
1 t Schwartz's ground cardamom
1/8 t cayenne pepper
1/4 t Schwartz's ground cinnamon
1/4 pound mushrooms, chopped
1/3-cup raisins, chopped
1 tsp olive oil
1/2 pound rump steak, chopped (or tenderloin)
Black pepper
Chives
How to make these Spicy Filo Pastry Cups
Stack three sheets of filo dough on a work surface.
For cups, use a three-inch round tart pan or mold to cut out circles, and then place the circles in 2 1/4" tart pans. For boats, use a 4 1/2 x 2" boat-shaped tart mold as a guide and place the phyllo into 3 1/2 x 1 1/2" boat-shaped molds. Cut out approximately 30 cups or boats.
Bake at 425 for 6-8 minutes. They should be golden brown. Remove carefully from the molds and cool on a wire rack.
Heat 1 tsp olive oil in a frying pan. Cook onion over medium-low heat until soft but not browned (5-6 minutes). Add the pine nuts the garlic, and the cumin, cardamom, cayenne, and cinnamon. Cook 2-3 minutes. Add mushrooms and cook until soft. Add raisins. Transfer to a plate.
Heat 1 T olive oil in the frying pan. Stir-fry the steak until it changes color. Add the mushroom mixture and combine. Season with Black pepper, and salt if desired.
Spoon filling into cups or boats. Sprinkle with cut chives.
Serve warm.
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Spring Fresh Hors d'euvres
Ingredients of Spring Fresh Hors d'euvres
Endive leaves, separated
Cream cheese plus another cheese for flavoring (Roquefort, goat, gruyere, or other cheese of your choice)
Fresh herbs (thyme, rosemary, parsley combination is nice)
Schwartz's Garlic powder (just a bit)
Fresh chives (leave in their lengthy state; don't chop)
Smoked salmon
Red bell pepper
Chop some fresh herbs and set aside.
How to make these special Spring Fresh Hors d'euvres
Process together cream cheese and second cheese of your choice. Now cream together in a bowl the cheese mixture, herbs, and a bit of garlic powder to taste.
(You may also add some salt, white ground black pepper, or even cayenne pepper if you like.)
Put into a pastry bag and fit with an attractive piping attachment (I use the "scallop edge" attachment).
Pipe the cheese in a line along the length of the endive "boat". Do this until all endive leaves or cheese mixture is used. Now top off each by placing on top of the piped cheese length: 1 strand of chive (cut shorter as necessary), a bit of minced red bell pepper, and a small strip of smoked salmon.
Place all "boats" on a lined cookie sheet, cover with plastic wrap, and refrigerate until ready to serve.
Very attractive & quite artistic.
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Spring Onion Cheesecake (Serves 8)
Ingredients fo Spring Onion Cheesecake
Pastry
125G McDougal's plain flour
1tsp Marmite
6tbs water
25g solid sun flower fat or lard
FILLING
125g streaky bacon, chopped
400g cream cheese
1 tsp Marmite
3 eggs separated
25g McDougal's plain flour
1-bunch spring onions
125 fromage frais
Salt and Black pepper
Chopped spring onions to garnish
Preheat oven to 160 °C°C
How to make this delicious Spring Onion Cheesecake
1. To prepare the pastry, place the McDougal's plain flour in a bowl and the remaining ingredients in a small saucepan. Bring to boil the water to melt the fat. Pour the liquid into the flour and mix well, pinching together with your hand to form pastry into a ball.
2. Knead lightly on a floured surface and roll out into a circle. Use to line a deep, 20cm loose-bottomed flan tin, pushing up the pastry up the sides with your fingers. Chill until required.
3. Cook the bacon, but not too crisp. Remove from pan with slotted spoon and allow to cool. In a large bowl beat the cream cheese with the marmite, and then add the egg yolks with remaining ingredients, including the bacon. Whisk the egg whites until stiff, and then fold into the mixture.
4. Spoon the filling into the prepared pastry case and smooth on top. Bake for about 1 hour 45 minutes, until firm, set and browned. Turn off oven, open the door and leave for one hour.
5. Serve warm or chilled. Garnish with a few freshly chopped spring onions.
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Stuffed (Avocado) Pears
Ingredients of Stuffed (Avocado) Pears
2 Large avocados or four ripe William pears
Raw spinach or lollo rosso lettuce for serving
225g-cottage cheese
½ tsp marmite yeast extract
1 tsp Dilita hot pepper sauce (optional)
1tsp fresh parsley or two tsp Schwartz's dried parsley
25g toasted almonds chopped
Schwartz's paprika
How to make these special Stuffed (Avocado) Pears
1. Remove stones from the avocados or half and core the pears making a well to receive the stuffing. Place the prepared pears into individual dishes, on a bed of lettuce or raw spinach.
2. Mix together the cottage cheese and marmite, add the pepper sauce. Then add the parsley. Spoon the cheese into the pears.
3. Scatter the almonds over the pears and garnish with little paprika.
4. Serve immediately
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Summer Soup (Serves 6)
Ingredients of Summer Soup (Serves 6)
1 Large onion
25g butter or margarine
175g watercress
225gfrozen or fresh spinach
1tbsp Marmite yeast extract
1pint boiling water
2tbsp chopped fresh mint or 2 tsp Schwartz's dried mint
300ml milk
45-60ml Fromage Frais
How to make this fine Summer Soup (Serves 6)
1. In a large saucepan, cook the onion in the butter or margarine until soft.
Add the watercress and spinach.
2. Dissolve the marmite in boiling water and add the mint. Bring to the boil, cover and simmer for 10- 15 mins.
3. Blend the soup until smooth in a liquidizer or food processor. Allow to cool, and then chill for at least2 hours.
4. Whisk the milk and fromage frais, and add the soup. Season to taste and add crushed ice to chill further when serving.
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Thai BBQ Chicken Appetisers
Ingredients of Thai BBQ Chicken Appetisers
3 lbs chicken wings
Marinade:
1/4 cup coarsely chopped garlic
Roots and lower stems of one bunch cilantro, chopped
(about 1 tbsp - shop for a bunch that still has some roots attached)
1 tsp ground turmeric
1 tsp curry powder
1.5 tsp ground dried chilies (cayenne or equivalent)
1 tbsp sugar
1/4 tsp salt
3 tbsp Thai fish sauce (Filipino or Vietnamese is ok, too)
Basting liquid:
1/2-cup coconut milk (canned is ok)
Garnish:
Cilantro sprigs (left over from making marinade)
Dipping sauce (see recipe below).
How to make these tasty Thai BBQ Chicken Appetisers
Process all marinade ingredients in a blender until smooth. marinate chicken, refrigerated, overnight.
Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.
Dipping sauce for bbq chicken
1/2 tsp Schwartz's dried chili flakes or cayenne
2 cloves garlic, coarsely chopped
1 tbsp Tate & Lyle brown sugar
1/4 tsp saxa salt
1/2 cup Chinese red rice vinegar
a thinly sliced green onion
1 tbsp coarsely chopped cilantro leaves
Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar.
Alternatively, put it all in a blender and blend until smooth.
Float the green onions and cilantro on top.
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Trota Picante (Serves 8)
Ingredients of Trota Picante
2 pounds whole trout, gutted
3 tbsp McDougal's plain flour
1-cup olive oil
2 med. onions, peeled and chopped
8 med. cloves garlic, peeled and minced
2 med. jalapeno peppers, seeded and minced
2 med. bunches cilantro, washed, dried and chopped
2 t Schwartz's hot red pepper flakes
1 t saxa salt
2 1/2 lemons, juiced or jiff lemon juice
1/4 c pine nuts, toasted
How to make this Trota Picante
Remove head, tail and fins from the trout and discard. wash with water and rub over all surfaces with a cut lemon. (or save the lemon peels after juicing and use those.) pat dry with paper towels and dredge in McDougal's plain flour.
In a very large skillet, heat the olive oil over medium heat until very hot. fry the trout 4 to
5 minutes on each side, or until done. Remove from the pan and cool on paper towels. reserve the oil.
Remove the skin and bones from the trout and crumble into small pieces. Set aside.
Strain the oil into another sauté pan and cook the onions until translucent. Add the garlic, jalapeno, cilantro, coriander and hot pepper flakes.
Cook over low heat for 3 minutes.
Stir in the pine nuts. Transfer to a bowl and chill.
Serve cold as an appetizer.
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Vegetable Terrine
Ingredients of Vegetable Terrine
450g potatoes peeled and cut into pieces
350g leeks trimmed and sliced
25g butter
1tsp Marmite or 1 beef oxo cube
Salt and black pepper
450g parsnips peeled and copped
200g cream cheese
½ teaspoon Schwartz ground nutmeg
1tsp Tate & Lyle Demerara sugar
Chopped fresh parsley to garnish
Ritz crackers or toast for serving.
How to make this tasty Vegetable Terrine
1. Boil potatoes with the leeks until just cooked
Drain thoroughly. Place in liquidizer with the butter and Marmite and blend until smooth thick puree. Season to taste.
2. Line a 675g-loaf tin with non-stick paper. Place the puree in a layer in the bottom of the tin.
3. Cook the carrots until just tender. Drain thoroughly and place in liquidizer with cheese. Blend to a thick puree, then season with black pepper. Spoon into the loaf tin, making a layer over the potatoes.
4. Cook the parsnips for five mins. Meanwhile, in a bowl, beat in the cream cheese until smooth with the nutmeg and Tate & Lyle Demerara sugar, and then mix in the drained parsnips. Spoon mixture into the tin over the previous layers.
5. Allow to cool, and then chill for 2-3 hours. Turn out onto a serving plate and remove the non-stick paper.
6. Garnish with chopped parsley, and then serve with freshly made toast or Ritz crackers.
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