- Deep Fried Onion Rings
- Mozzarella-Stuffed Crispy Panko Crumbed Onion Rings
- Marinated Warm Olives
- Baked Feta, Kalamata olives w/ Mediterranean Tomato Sauce
- Panko Crumbed Coconut Prawns
- Tortilla De Patatas
- Black Olive Tapenade
- Authentic guacamole
- Beetroot w/ Yoghurt & Fresh Mint Dip
- Foccacia
- Cream Cheese & Fresh Dill Dip
- Spanish Hummus
- Gambas al Ajillo (Spanish-Style Garlic Shrimp)
- Potato Scallops
- Ribollita (Tuscan Bean & Vegetable Stew)
- French Pizza Bread
- Gorgonzola, Fig & Pancetta Pizza
- Chicken Liver Mousse on Crostini
- Marinated Eggplant (Aubergines)
- Pancetta Wrapped Dates Stuffed w/ Manchego Cheese
- Sicilian Caponata
- Parmesan Baskets
- Lamb Kofta
- Marinated Goat’s Cheese
- Green Peppercorn-Marinated Feta
- Pepperoni Garlic Knots
- Candied Walnuts
- Chicken Wings w/ Fragrant Herb Sauce
- Chicken Marsala
- Broccoli Cheese Balls
- Saganaki Halloumi (Cypriot Fried Halloumi)
The recipe cards below may appear elsewhere in this manual; they have specifically been selected due to their suitability to being serves as bar snacks; however, it is fair to say that more initiative & thought has to go into this discipline than previous shown.
Rather than hitch a ride on a time machine to when flares & platforms were in vogue & revert to the standard bar snack food of 50 years ago; samosas, dim sims, spring rolls & 13mm chips all served with tomato sauce & served as if your clientele, generally a captive audience should be highly appreciative of the inconvenience they have caused.
In some instances, not too much has changed; rather than an orchestrated & planned approach, bar snack are generally an afterthought. They don’t have to be!
Deep Fried Onion Rings
Ingredients
4 large onions, cut into ½-inch round
1 litre canola oil
1 cup all-purpose flour
½ cup cornstarch
1 tsp baking powder
¼ tsp baking soda
½ tsp paprika
3/4 cup light-flavoured beer, ice-cold
¼ cup 80-proof vodka
Kosher salt
Separate onion rounds into individual rings. Place in a large zip lock freezer bag & put them in the freezer until completely frozen, at least 1 hour (they can stay in the freezer for up to 1 month).
When ready to fry, remove onion rings from freezer bag, transfer to a bowl, & thaw under tepid running water. Transfer to a rimmed baking sheet lined with a clean kitchen towel or several layers of paper towels & dry the rings thoroughly. Carefully peel off the inner papery membrane from each ring & discard (the rings will be very floppy). Set aside.
Preheat oil to 190°C in a large wok or Dutch oven over medium-high heat. Combine flour, cornstarch, baking powder, baking soda, & paprika in a medium bowl & whisk together. Combine beer & vodka in a small bowl.
Slowly add beer mixture to flour mixture, whisking constantly until batter has texture of thick paint (you may not need all of the beer). Batter should leave a trail if you drip it back into the bowl off the whisk. Do not overmix; a few small lumps are OK. Dip one onion ring in batter, making sure that all surfaces are coated, lift it out, letting excess batter drip off, & add it to the hot oil by slowly lowering it in with your fingers until just one side is sticking out, then dropping it in. Repeat until half of the rings are in the oil. Fry, flipping rings halfway through cooking, until they are deep golden brown, about 4 minutes. Transfer rings to a large mixing bowl lined with paper towels & toss while sprinkling salt over them. The fried rings can be placed on a rack on a rimmed baking sheet & kept hot in a 93°C oven while you fry the remaining rings. Serve the rings immediately.
Mozzarella-Stuffed Crispy Panko Crumbed Onion Rings
Ingredients
1 large sweet onion, cut into ½ inch thick rings
2 ½ cups buttermilk
12 mozzarella cheese sticks, frozen
1 cup all-purpose flour, divided
3 large eggs
½ cup cornmeal
½ cup panko
½ cup cornflakes, crushed
½ tsp kosher salt
¼ tsp ground black pepper
Nonstick cooking spray
Marinara sauce or ranch dressing, for dipping
Method
In a large, shallow container, combine onion slices & buttermilk, making sure to coat all of the onions. Cover & refrigerate for at least one hour, or overnight (longer soaking will yield more tender onions).
Preheat the oven to 200°C. Line a baking sheet with foil. Remove onions from the buttermilk & arrange on the prepared baking sheet. Arrange onion slices in pairs, with each pair having one ring about ½ inch smaller in diameter than its partner (the goal is to nest one inside the other with just a small gap between them).
Remove the string cheese from the freezer just long enough to soften it up slightly, about 5 minutes. Quarter the cheese sticks lengthwise. Press the cheese string quarters snugly in the gap between each onion ring pair. You should be able to fit about 2 string cheese quarters per onion ring.
Pour 3/4 cup flour into a small bowl. In a separate bowl, beat the eggs. In a third bowl, combine the remaining ¼ cup flour, corn meal, panko, crushed Corn Chex, salt, & pepper. Gently dip the stuffed onion rings, one at a time, into the flour, & then into the egg, & then back into the flour. Dip the rings once more in the egg & then into the panko coating. Transfer coated onion rings to the baking sheet. Spray onion rings liberally with nonstick cooking spray.
Bake until crisp & golden, about 22 minutes, flipping once halfway through. Serve with marinara or ranch for dipping.
Marinated Warm Olives
Ingredients
1½ cups, mixed olives, such as kalamata, picholine, niçoise, & or cerignola
⅓ cup extra virgin olive oil
2 cloves garlic peeled & sliced
1 tsp dried oregano
1 tsp fennel seeds or to taste
1 fresh red chilli
finely grated zest of 1 lemon
2 tbsp lemon juice
Freshly cracked black pepper
Method
Pour olive oil into a small frying pan & place over a gently heat, add garlic, fennel seeds, dried oregano, chilli & lemon zest.
Stir to combine & heat for 1 minute or until aromatic. Remove immediately from heat, add the olives, stirring to coat the olives in the fragrant oil.
Add the lemon juice & let marinate for 30 minutes. Serve warm olives with a variety of breads of your choice.
Additional flavourings to consider:
capers or caperberries
cumin seeds
coriander seeds
orange zest
rosemary
tomato, fresh basil & mozzarella balls, cut into olive sized pieces
Baked Feta, Kalamata olives w/ Mediterranean Tomato Sauce
Ingredients
3 tbsp extra-virgin olive oil, plus more for drizzling
1 large onion, thinly sliced
1 large red capsicum, stems, seeds, & ribs removed, thinly sliced
1 fresh small hot chilli, stems, seeds, & ribs removed, thinly sliced
2 to 3 cloves garlic, thinly sliced
1 tbsp sweet Hungarian or smoked Spanish paprika
2 tsp whole or ground cumin seeds
425gms halved cherry tomatoes
Large handful minced coriander, parsley, or a mix
500gms cups kalamata olives
400gms feta cheese block
sour cream & freshly squeezed lemon juice.
Crusty bread, for serving
Heat olive oil in a large, deep skillet or sauté pan over high heat. Add onion, red pepper, & chili & cook until lightly caramelized, add garlic, paprika & cumin & cook to release the oils & the mixture becomes fragrant.
Immediately add tomatoes & stir to combine. Reduce heat to a slow simmer & continue to cook to reduce liquid from the tomatoes, season to taste with salt & pepper, add coriander & parsley & black kalamata olives & slowly simmer for 5 minutes only.
Remove from heat, place feta cheese block in a clean serving skillet & pour over hot Mediterranean sauce & bake in a moderate oven for 15 minutes or until the feta is tender & the cherry tomatoes are soft, garnish with fresh coriander & parsley & top with sour cream & serve with Italian or French style breads.
Panko Crumbed Coconut Prawns
Ingredients
For the Prawns:
Twenty-Four 12/15 count jumbo Tiger or King prawns, peeled & deveined
Kosher salt
1 cup shredded unsweetened coconut
½ cup panko-style bread crumbs
2 whole eggs
3/4 cup flour
For the Sweet Chilli Sauce:
2 cloves garlic, grated on a microplane
1 tbsp dried red chilli flakes, or 2-3 Thai bird chillies, finely sliced
½ cup palm sugar or brown sugar
½ cup rice wine vinegar
½ cup plus 1 tbsp water
1 tbsp Thai fish sauce
1 tbsp cornstarch
2 quarts canola, vegetable, or peanut oil
Method
Season shrimp with salt & set aside. Mix coconut & panko in a large mixing bowl & whisk to combine. Mix eggs & 2 tbsp flour in a large mixing bowl & whisk until homogenous. Place remaining flour in a large mixing bowl.
Add shrimp to bowl with flour & toss to coat evenly. Transfer shrimp to egg mixture, shaking off excess flour. Toss to coat thoroughly. Hold the bowl with the coconut mixture in your let hand, & tossing constantly, pick up shrimp one at a time with your right hand, allow excess batter to drip off, & toss in the coconut mixture. The shrimp should end up evenly coated without sticking to each other.
A hand dipping a shrimp covered in batter into a stainless steel bowl holding shreds of dried coconut mixed with panko breadcrumbs.
Serious Eats / J. Kenji López-Alt
Transfer the shrimp to a plate, wiping batter & crumbs off of their tails as you go. Set aside for 10 minutes.
Meanwhile, make the sauce. Combine the garlic, chili flakes, sugar, vinegar, & ½ cup water in a small saucepan & heat until sugar is dissolved. Mix together remaining water & corn starch in a small bowl to create a smooth slurry. Whisk it into the sauce & bring to a boil over medium high heat to thicken. Remove from heat & whisk in fish sauce. Set aside.
Heat oil in a large wok or Dutch oven to 375°F as measured on an instant read thermometer. Lower shrimp into oil one at a time & fry, agitating constantly with a metal spider until deep golden brown & crisp on all sides, about 3 minutes total. Transfer shrimp to a bowl lined with paper towels, season with kosher salt, & toss to coat. Serve immediately, with dipping sauce on the side.
Tortilla De Patatas
Ingredients
2kgs waxy potatoes
salt to taste
8 large eggs at room temperature
1 large white onion
extra virgin olive oil for frying
Method
Peel the potatoes & rinse them under cold water. Slice them thinly (about 5 mm thick) using a sharp knife or mandoline.
Pat the potato slices dry with paper towels & put them into a large bowl, then sprinkle with salt & mix well.
Heat a ½ inch of high quality extra virgin olive oil in a large frying pan over medium low heat.
When the oil is hot, add the potatoes & add more oil if necessary, until all are covered.
Cook the potatoes on low heat for 20 minutes. They may break down a little; this is okay.
While the potatoes are cooking, beat the eggs in a large bowl & season with some salt.
Slice the onion as very thinly, & fry it in oil over medium heat in a separate pan until it begins to caramelize, about 10-20 minutes. Add a splash of water now & then to deglaze & prevent burning. Drain off any excess oil & add to the egg mixture.
Once the potatoes have fried for 20 minutes, remove them with a skimmer or spider into a colander & allow them to cool & drain for at least 5 minutes.
Once the potatoes have cooled, add the potatoes & onions to the egg mixture & stir well. Let the egg mixture sit for about 15-20 minutes.
Pour out the frying oil from the potatoes & save it for another use. Place the pan over medium-low heat & pour in the egg mixture.
Cook over medium-low heat for about 6-8 minutes. Make sure the heat is low enough or the tortilla will cook too quickly & be rubbery. You can run a rubber spatula along the edges to make sure the tortilla isn’t sticking.
To flip the tortilla, take a large plate & put it over the pan & flip quickly. Some uncooked egg mixture will likely slip out, but that’s okay. Slide the tortilla back into the pan to cook the other side, & cook for another 6-8 minutes.
Slide the tortilla out of the pan onto a serving plate & let cool a little before slicing & serving.
Black Olive Tapenade
Ingredients
300 grams of pitted black olives roughly chopped
6 medium shallots minced
3 tbsp good quality honey
2 tbsp extra virgin olive oil + 1 tbsp for poaching the shallots
2 tbsp balsamic vinegar
sea salt
freshly cracked black pepper
Method
In a large pan heat one tablespoon of olive oil over medium heat & add the shallots. Turn down the heat & slowly poach the shallots until they start to caramelize.
Add the roughly chopped black olives to the pan & stir. Let them cook for about one minute & turn off the heat.
If you have a meat mincer, pass the mixture through. As an alternative, you can pulse the mixture a couple of times in a food processor.
Add the honey & balsamic vinegar & then mix together with the remaining two tbsp of extra virgin olive oil. Add the sea salt & fresh cracked pepper to taste. You can also adjust the honey & vinegar if you wish.
Serve this Mallorcan black olive tapenade on hearty sourdough bread, or with some freshly sliced seasonal vegetables. I also enjoy it as a spread when making a sandwich or topped on a large green salad as a delicious garnish.
Authentic guacamole
Ingredients
3 avocados, ripe
½ small yellow onion, finely diced
2 roma tomatoes, diced
3 tbsp finely chopped fresh cilantro
1 jalapeno pepper, seeds removed & finely diced
2 garlic cloves, minced
1 lime, juiced
½ tsp sea salt
Method
Slice the avocados in half, remove the pit, & scoop into a mixing bowl.
Scooped avocado in a mixing bowl.
Mash the avocado with a fork & make it as chunky or smooth as you’d like.
Add the remaining ingredients & stir together. Give it a taste test & add a pinch more salt or lime juice if needed.
Serve the guacamole with tortilla chips.
Beetroot w/ Yoghurt & Fresh Mint Dip
Ingredients
4 medium beetroots, washed & ends trimmed
2 garlic cloves
½ tsp ground cumin (cumin powder)
1 cup yogurt
Salt & pepper, to season
Mint leaves & naan breads to garnish
Preheat oven to 200C / 400F. Line a baking tray with parchment paper. Set aside.
Cover each beet separately in aluminum foil. Place on the baking tray. Bake for 30 minutes or until cooked through. Set aside to cool.
Once cooled, peel & cut into cubes. Place in a food processor. Add garlic cloves & ground cumin. Process to a smooth puree. Stir in yogurt. Season with salt & pepper.
Garnish with mint leaves & serve with mini naan breads.
Foccacia
Ingredient
500g Baker’s flour
10gms instant yeast
½ tsp table salt
375mls water
Extra virgin olive oil
Sea salt
Step 1: Make the Dough: Mix together the flour & salt in a large bowl. Allow the air to get into the flour as you mix it through your fingers. In a jug, measure out the water (warm water – 34C). Add the yeast to the warm water & whisk until dissolved.
Pour the water & yeast into the flour – if you are mixing by hand, make a well in the middle of the flour then pour in all the water & yeast. Mix with a fork until it has combined then remove from the bowl & knead on a lightly floured surface for about 10 minutes. If you are mixing with a machine, turn it on & mix the flour for 1 minute; then whilst the machine is running, add the liquid (all in one go) & mix to a smooth dough for about 4 minutes. If required, pour in more water to form a smooth, soft dough that doesn’t stick to the sides of the bowl.
Pour a little oil into a larger clean bowl & add your soft dough mixture. Cover with cling film & allow to double in size (prove), in a dry warm place. The dough is ready when you push your fingers into it lightly & it doesn’t spring back. When doubled, gently remove dough from the bowl & place onto a baking tray lined with baking paper.
Step 2: Shape the Dough: Pre-heat your oven to 230-250C. To create the classic Focaccia, look, shape your dough in the tray & very firmly push your fingers into it at regular intervals, touching the tray but not making a hole in the dough. Pour on some tasty extra virgin olive oil & sprinkle with flaked sea salt.
Step 3: Bake your Focaccia: Place into the pre-heated oven & bake until golden brown (about 10-12 minutes depending on your oven).
Step 4: Serve: When golden, remove from the oven & drizzle on some additional extra virgin olive oil which will soak into the bread as it cools, making for a delicious, moist Focaccia.
Cream Cheese & Fresh Dill Dip
Ingredient
250gms Philadelphia Cream Cheese, softened
100mls Olive oil
2 tbsp culinary or whipping cream
1 medium cucumber, peeled, seeded & cut brunoise
2 tbsp onion, cut brunoise
2 tsp fresh dill
Method
Beat cream cheese, dressing & milk in small bowl with electric mixer on medium speed until well blended.
Add remaining ingredients; mix well. Cover. Refrigerate several hours or until chilled.
Spanish Hummus
Ingredients
For the Hummus
1½ cups chickpeas drained & rinsed
⅓ cup tahini (sesame paste)
4 tbsp extra virgin olive oil
2 tbsp lemon juice (always freshly squeezed)
2 cloves garlic peeled
½ tsp sea salt
½ tsp ground cumin
5 tbsp cold water
¼ cup pine nuts toasted
2 tbsp extra virgin olive oil
smoked Spanish paprika, to taste
sea salt flakes, to taste
Add the wet ingredients into your blender (tahini, olive oil, half of the water, & lemon juice) & then on top add the chickpeas, garlic cloves, & spices.
Start blending slowly, until you are able to get to the highest speed. Blend on high for about 30 seconds, adding more water if you need to.
Stop when your hummus is as creamy as you wish, & taste for salt, cumin, & garlic. Adjust if necessary. Remember you will add a bit more salt with the topping.
Plate the hummus & on top add a couple of tbsp of pine nuts, a healthy drizzle (about 2 tbsp) of olive oil, a dusting of paprika, & sea salt flakes. Enjoy with bread, crackers, or raw veggies.
Gambas al Ajillo (Spanish-Style Garlic Shrimp)
Ingredients
12 cloves garlic
1 pound large shrimp, peeled, shells reserved
½ cup extra-virgin olive oil
Kosher salt
¼ tsp baking soda
Pinch red chilli flakes
1 ½ tsp sherry vinegar
2 tbsp chopped fresh parsley leaves
Method
Finely mince 4 garlic cloves & place in large bowl. Smash 4 cloves under the flat side of a knife & place in a large skillet. Thinly slice remaining four garlic cloves & set aside.
Add shrimp to bowl with minced garlic. Add 3 tbsp olive oil, 3/4 teaspoon kosher salt, & baking soda. Toss to combine thoroughly & set aside at room temperature.
Add shrimp shells to skillet with smashed garlic & add remaining olive oil & pepper flakes. Set over medium-low to low heat & cook, stirring & tossing occasionally, until shells are deep ruby red, garlic is pale golden brown, & oil is intensely aromatic, about 10 minutes. Oil should be gently bubbling the whole time. When ready, strain through a fine-mesh strainer into a small bowl, tossing & pressing the shrimp shells to extract as much oil as possible. Discard shells & garlic.
Return flavored oil to skillet & heat over medium-high heat until shimmering. Add sliced garlic & cook, stirring constantly, until pale golden brown, about 1 minute. Add shrimp & cook, tossing & stirring constantly until shrimp are barely cooked through, about 2 minutes.
Add sherry vinegar & parsley & toss to combine. Season to taste with salt. Serve immediately
Potato Scallops
Ingredients
3 large Sebago potatoes
1/3 cup plain flour, sifted
1 cup self-raising flour, sifted
350ml iced water, with 6 ice cubes
Vegetable oil for deep frying
Salt to taste
Method
Place whole, unpeeled potatoes into a large saucepan filled with cold water & bring to the boil.
Cook until tender, about 20 minutes (pierce with skewer, if potato is soft then it is cooked).
Allow potatoes to cool slightly before using a small knife to scrape off potato skins. Refrigerate for one hour or until cold.
Cut potatoes lengthways into thick, 2cm slices. Spread the slices over the kitchen bench & dust both sides with sifted flour.
Place self raising flour in a large bowl & add iced water. Stir to combine.
Place potato slices into the batter & coat generously, using a slotted spoon to remove.
Heat oil into your best deep frypan or medium saucepan & heat until moderately hot. Add a few potato scallops at a time, cooking until golden brown. Drain on kitchen paper, add salt & serve.
Ribollita (Tuscan Bean & Vegetable Stew)
Ingredients
45mls extra-virgin olive oil, plus more for drizzling
4 large carrots peeled & cut macedoine
3 large celery stalks, cut macedoine
1 large leek, white & light green parts only & cut macdoine
1 medium Spanish onion (200g) red onion, cut into ¼-inch dice
2 ½ cups butternut squash, peeled, seeded, & diced (360gms)
3 medium garlic cloves, thinly sliced
Kosher salt
225gms dried cannellini beans
2 sprigs fresh thyme &/or sage
1 bunch, 225gms lacinato kale, stemmed, leaves roughly chopped
110gms fresh or stale rustic crusty bread, cut into 1-inch cubes
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano, for serving
Method
In a 6-quart stovetop pressure cooker set over medium-high heat or an electric multi-cooker (such as an Instant Pot) set to sauté mode, heat olive oil until shimmering. Add carrots, celery, leek, onion, squash, & garlic, season with salt, & cook, stirring frequently, until softened but not browned, about 20 minutes; lower heat if necessary to prevent browning.
Add dried beans along with enough cold water to reach the pressure cooker’s maximum fill line; this will vary slightly by pressure cook model but should be 2.3 litres, enough to cover the vegetables & beans by roughly 2 inches (5cm). Add thyme &/or sage. Season well with salt.
Seal cooker & bring to high pressure over medium-high heat, if using a stovetop model, or by switching to pressure-cooker mode on an electric multi-cooker. Cook at high pressure for 1 hour.
Rapidly release pressure on the cooker (how you do this will vary depending on the model; see manufacturer’s instructions). Open lid, being careful to avoid the strong blast of steam. Check beans; they should be creamy throughout. If they’re still firm, return cooker to high pressure & cook 10 to 15 minutes longer, then check again. (For this recipe, it’s far better to overcook your beans than undercook them.)
Stir in kale, then either simmer uncovered for 20 minutes until tender or replace lid & return to high pressure for 15 minutes if you want the kale very well done before rapidly releasing & opening the cooker again.
Stir in bread & simmer until it melts into the soup & no firm or distinct pieces remain, 10 to 15 minutes. Season with salt to taste; discard thyme/sage sprigs. You can adjust the consistency of the ribollita by either adding more water (or vegetable stock) if it’s too thick, or simmering it to reduce the liquid until it reaches your desired thickness level; this is entirely a matter of personal preference.
Divide ribollita between individual serving bowls. Drizzle with fresh olive oil & top with freshly ground black pepper & grated cheese, if desired. Serve.
French Pizza Bread
Ingredients
3 tbsp (45gms) unsalted butter
4 tbsp (60mls) extra-virgin olive oil, divided
4 cloves garlic, finely minced
Pinch red pepper flakes
½ tsp dried oregano
15gms minced fresh parsley & or basil leaves
Kosher salt
1 large loaf French or Italian bread, split half lengthwise & crosswise
425gms can crushed tomatoes
225gms freshly grated milk mozzarella cheese
60gms grated Parmigiano-Reggiano
Adjust oven rack to upper position & preheat oven to 425°F (220°C). Heat butter & 3 tbsp (45ml) olive oil in a medium saucepan over medium-low heat until butter is melted. Add garlic, pepper flakes, & oregano & cook, stirring occasionally, until garlic is softened but not browned, about 2 minutes. Stir in half of parsley/basil & a big pinch of salt. Remove from heat.
Place bread cut-side-up on a clean work surface. Using a rimmed baking sheet, press down on bread evenly until compressed to about 2/3rds of its original height. Place bread on top of rimmed baking sheet. Using a pastry brush, brush half of garlic/butter/oil mixture evenly over cut surfaces of bread, making sure to get plenty of bits of garlic & herbs. Set aside.
Add tomatoes to remaining garlic/butter/oil mixture in pan, stir to combine, increase heat to medium, bring to a simmer, then reduce heat to maintain a bare simmer. Cook, stirring occasionally, until rich & reduced, about 15 minutes. Season to taste with salt.
While sauce cooks, spread ¼ of mozzarella evenly over surface of bread & transfer to oven. Cook until cheese is barely melted, about 8 minutes. Remove from oven & set aside until sauce is cooked.
Spread sauce evenly over bread, then spread remaining mozzarella on top of sauce. Transfer to oven & bake until cheese is melted & just starting to brown, about 10 minutes. Remove from oven & immediately sprinkle with Parmigiano-Reggiano, remaining parsley/basil, & remaining tbsp extra-virgin olive oil. Allow to cool slightly & serve.
Gorgonzola, Fig & Pancetta Pizza
Ingredients
4 mini Naan bread (or 2 regular sized Naan)
4 slices middle cut bacon rashers or pancetta
2 tbsp fig spread or preferably 4 fresh figs
150gms crumbled gorgonzola cheese
¼ cup baby spinach, shredded
Method
Preheat oven to 400 degrees
In a large skillet, cook bacon over medium heat until you reach desired doneness. Remove bacon & drain on paper towels. When cool enough to handle, cut into bite-sized pieces.
Lay Naan bread on flat surface, & top with crumbled gorgonzola. Spoon fig spread into microwave-safe bowl & warm for 15-20 seconds.
Alternatively, slice fresh figs evening, drizzle olive oil & lightly grill on both sides
Assemble pizza & cook in a hot oven or BBQ for 4-5 minutes only. Remove, add shredded spinach & serve.
Chicken Liver Mousse on Crostini
Ingredients
6 tbsp unsalted butter, chilled
2 tbsp extra-virgin olive oil
500gms chicken livers, trimmed
100gms thickly sliced bacon, cut macedoine.
1 medium onion, finely diced
1 Golden Delicious apple—peeled, cored & finely dice
100mls cup brandy
Salt & freshly ground pepper
24 crostini slices, toasted
Small sage leaves, for garnish
Method
In a large skillet, melt 2 tbsp of the butter in the olive oil until foaming. Add the chicken livers & cook over high heat, turning once or twice, until browned all over, about 3 minutes. Transfer the livers to a small bowl.
Add the bacon to the skillet & cook over moderate heat, stirring, until browned & crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate to drain.
Add the onion to the skillet & cook over moderate heat, stirring frequently, until softened & lightly browned, about 10 minutes. Add the apple, reduce the heat to low & cook, stirring, until very soft & just beginning to break down, about 10 minutes longer. Add the brandy to the skillet & carefully ignite with a long match; let the alcohol burn off.
Add ¼ cup of the apple mixture to the bacon. Add the remaining apple mixture to a blender along with the chicken livers & blend until smooth. With the machine on, add the remaining 4 tbsp of butter & puree until creamy. Pass the chicken liver mousse through a fine strainer into a bowl (omit this step for a chunkier mousse). Season with salt & pepper & refrigerate until firm, at least 30 minutes.
Spread the chicken liver mousse on the baguette toasts. Garnish with a little of the bacon-apple mixture & the sage leaves & serve.
Marinated Eggplant (Aubergines)
Ingredients
4 small aubergines
2 tbsp olive oil to cook the aubergines
Salt & pepper to season
2 tbsp balsamic vinegar
1 ½ tbsp brown sugar
2-3 cloves
2 tbsp raisins
½ cup roasted cashews
Juice of 1 lemon
3 tbsp olive oil for the marinade
2 bay leaves
Few slices of lemon, optional
2 tsp chilli flakes
Method
Remove the ends of the aubergines & cut them in half lengthwise. Brush both sides with olive oil & season generously with salt & pepper.
Preheat a grill pan, preferably cast iron, over high heat.
Brush the grill pan with a little olive oil & place the aubergine halves on the pan, skin side down. Grill for about 5 minutes or until lightly charred & tender.
Flip the aubergine halves over & grill for an additional 5 minutes.
Remove the aubergines from the pan & let them cool for a few minutes. Then, cut each eggplant slice into halves & reserve in a mixing bowl.
In a separate small mixing bowl, combine the vinegar, sugar, cloves, raisins, cashews, lemon juice, & olive oil. Whisk until the sugar dissolves & the ingredients form an emulsification.
Add the bay leaves, lemon zest, & chili flakes to the aubergines. Season with salt & pepper to taste.
Pour the marinade over the aubergines & gently mix the ingredients together, making sure the aubergines are well coated in the marinade.
Cover the bowl & refrigerate overnight, to allow the flavours to infuse.
Serve with slices of baguette or ciabatta.
Do not limit yourself to marinated eggplant as the marinade is ideal for courgettes (zucchini) & capsicums.
Pancetta Wrapped Dates Stuffed w/ Manchego Cheese
Ingredients
¼ lb Baby ‘Manchego’ Cheese – 1 Pound
6 slices bacon
12 Medjool dates
Method
Cut the Medjool date down the middle & gently remove the pit & stem. Cut the baby Manchego cheese into 12 small rectangles, just long enough to fit inside the dates. Stuff each date with a piece of the cheese, & smooth out to cover the cheese.
Cut bacon strips in half. Wrap each stuffed date in half strip of bacon & spear with a toothpick. On a rimmed baking sheet lined with parchment paper or a silicone mat, bake in oven at 350° F for 10 to 15 minutes, turning once, until bacon is cooked to your preference.
Serving Size 4.1 oz/118 gr; Calories 395; Calories from Fat 142; Total Fat 15.8 gr (24%); Saturated Fat 7.6 gr (38%);Trans Fat 0.4 gr; Cholesterol 46 mg (15%); Sodium 474 mg (20%); Total Carbohydrates 55 gr (18%); Fiber 5 gr (19%); Sugars 48 gr; Protein 14 gr (28%); Vitamin A 8%; Vitamin C 0%; Calcium 24%; Iron 5%
Sicilian Caponata
Ingredients
3 tbsp avocado oil
1 medium size skin-on eggplant, cut into 1” pieces
3 tbsp olive oil
1 peeled julienne white onion
2 thinly sliced ribs of celery
3 thinly sliced garlic cloves
1 cup sliced green olives
2 tbsp capers
2/3 cup white wine vinegar
2 tbsp sugar
1 cup crushed tomatoes
2 heaping tbsp tomato paste
1 cup cherry tomatoes, sliced in half
2 tbsp chopped fresh basil
sea salt & pepper to taste
Method
Add the avocado oil to a large rondeau pan or sauté pan over high heat until it smokes.
Place in the eggplant & quickly sauté for 1 to 2 minutes or until browned but firm. While traditionally olive oil would be used, it’s best to use a high smoking point oil so that it browns quickly & does not overcook.
Remove the eggplant & set them aside on paper towels to drain. Add the olive oil to the pan & turn the heat o medium heat.
Add in the onions, celery, & sauté for 8 to 10 minutes or until lightly caramelized.
Stir in the garlic & cook just until it’s fragrant, which takes about 30 to 45 seconds.
Add in the olives, capers, vinegar, & sugar & stir to combine.
Deglaze with the vinegar, add sugar, & cook for 3 to 4 minutes.
Place in the tomatoes & tomato paste & cook until the mixture thickens. You may need to turn the heat to low medium.
Finish by adding sliced fresh cherry tomatoes, seared eggplant, basil, salt, & pepper.
Serve, can, or place in the refrigerator until you are ready to use it.
Parmesan Baskets
Parmesan bowls can be used as a vessel for a variety of dips or small salads & served as appetizers, tapas, antipasto or canapés.
Ingredients
Parmesan cheese, grated
Method
Pre-heat oven to 180ºC
For each bowl spread out a tablespoon of parmesan on your parchment-lined cookie sheet. Make sure you space out the parmesan 2′′ apart as they will spread as the parmesan melts.
Bake for 5 minutes, or until golden. Remove from the oven, & allow it to cool slightly.
Using your offset spatula, carefully lift the parmesan disc off the cookie sheet, & drape it over the bottom of a glass.
You may need to manipulate each disk to take shape, & it is advantageous to work the disc as they are still hot
You can make these up to 5 days ahead of time. Store them in an airtight container, & refrigerate until required.
Consider the below suggestions, which are more than suitable to fill your parmesan baskets:
Cesear salad, garlic prawns, potato salad, guacamole or a chicken liver pâté. All are more than suitable for these edible & simple baskets. You are only limited by your imagination as to what you want these vessels to carry.
Lamb Kofta
Ingredients
Koftas
500gms lamb mince
½ onion, grated
¼ cup breadcrumbs
2 cloves garlic, crushed
2 tbsp chopped fresh coriander
Kofta Spice
2 tsp cumin
2 tsp coriander
2 tsp paprika
1.5 tsp ground cinnamon
1 tsp cayenne pepper
1 ½ tsp salt
½ black pepper
Yoghurt Sauce
1 cup yoghurt, Greek or other thick plain
1 tbsp extra virgin olive oil
1 clove garlic, crushed
1 tsp cumin
1 tbsp lemon juice
¼ tsp salt & pepper
To Serve
8 skewers
8 flatbread
shredded red cabbage, carrot & mint salad
Method
Yoghurt Sauce: Combine the yoghurt, olive oil, garlic, cumin, lemon juice & seasoning, mix well & refrigerate.
Koftas: Grate onion into a large bowl, add lamb mince, breadcrumbs, garlic & coriander & mix well. With damp hands, divide the meat into 8 equal pieces & mould & shape the meat onto 8 skewers.
Stove: Preheat oil in a large skillet over medium high heat. Cook in batches for 5 minutes in total, turning to brown evenly.
Barbeque: BBQ on medium high for about 6 minutes, rotating to brown.
Marinated Goat’s Cheese
Ingredients
300gms fresh goat cheese
475mls extra-virgin olive oil
1 tsp red chilli flakes
1 tsp whole fennel seeds
2 tsp pink peppercorns (optional)
4 strips lemon zest (peeled with a vegetable peeler
4 bay leaves
6 tsp fresh thyme
4 medium garlic cloves, cut in half lengthwise
Method
Cut goat cheese log into 8 equal pieces; roll into balls, if desired.
Pour olive oil into clean wide-necked jars until halfway full. Distribute chili flakes, fennel seed, & peppercorns equally into both jars.
Add the goat cheese pieces one at a time, adding a little olive oil between each addition to fully immerse.
Add lemon zest, bay leaves, thyme & garlic to jars. Pour in sufficient olive oil to fully cover cheese. Seal jars & refrigerate for at least a few hours or preferably a full 12 hours.
The marinated goat cheese can be kept refrigerated for up to 1 week; however, infused olive oil can run the risk of botulism if kept for longer than 1 week, even if refrigerated.
Green Peppercorn-Marinated Feta
Ingredients
3/4 cup extra-virgin olive oil
½ cup plus 2 tbsp white wine vinegar
2 tbsp drained green peppercorns in brine
1 tsp kosher salt
3/4 tsp crushed red pepper
8 small thyme sprigs
1 (1-pound) block feta cheese, cut into 1-inch cubes
Crackers or crostini, for serving
Method
Whisk together oil, vinegar, peppercorns, salt, crushed red pepper, & thyme in a small bowl. Arrange feta evenly in; pour marinade over top. Cover with plastic wrap; refrigerate 8 hours or overnight, stirring gently a few times during marination. Serve with crackers or crostini.
Marinating cubed feta is a low-effort move with big-flavour results. Pair it with crackers & fruit to anchor your cheese board. Feta’s slightly airy texture makes it perfect for soaking up bold flavours, such as these briny, piquant peppercorns
Pepperoni Garlic Knots
Ingredients
2 tbsp unsalted butter
2 tbsp extra-virgin olive oil, plus more for drizzling
150gms pepperoni, finely diced
red pepper flakes, pinch
6 only garlic cloves, minced
¼ cup chopped fresh parsley leaves
2 tbsp minced fresh chives
½ cup grated Parmesan cheese
Bread Dough
flour for dusting
1kg homemade bread dough, 65% hydration ratio
100gms grated Pecorino Romano cheese
homemade pizza sauce for serving
Method
Heat butter & oil in a cast iron skillet over medium heat, add pepperoni & cook, stirring, until pepperoni begins to crisp. Add pepper flakes & garlic & cook, stirring, until fragrant. Include parsley & chives & stir to combine, transfer mixture to a large bowl & stir in Parmesan cheese.
On a lightly floured surface, divide dough into 2 even pieces. Roll into an oblong & with a bench scraper or knife, cut crosswise into 12 strips. Repeat process with the remaining reserved dough half.
Tie each strip into a knot & transfer to bowl with pepperoni/garlic mixture. Toss & fold with your hands until every knot is thoroughly coated in mixture. Transfer the knots to the skillet in a single layer. Drizzle with more olive oil, cover tightly with plastic, & set aside until doubled in size. For additional flavour & dough maturity, refrigerate for 12 to 16 hours until double in size.
When ready to bake, preheat oven to 220°C & adjust oven rack to centre position. Bring to room temperature & add Romano cheese to garlic knots. Sprinkle with Romano cheese. Bake until golden brown & crisp, 25 to 30 minutes, add more Romano & don’t hold back on the olive oil. Serve immediately.
Candied Walnuts
Ingredients
450 gms walnut halves
1 cup white sugar
6 tbsp milk
2 tsp ground cinnamon
¼ tsp salt
1 tsp vanilla extract
Method:
Preheat the oven to 175ºC. Place walnuts onto a baking sheet & spread in a single layer.
Roast in the preheated oven until nuts are fragrant & begin to turn brown, 8 to 10 minutes.
Meanwhile, stir sugar, milk, cinnamon, & salt together in a medium saucepan over medium-high heat; attach a candy thermometer to the saucepan & bring mixture to a boil. Cook, without stirring, until mixture reaches 115ºC, about 8 minutes. A small amount of syrup dropped into cold water should form to a soft ball that flattens when removed from the water & placed onto a flat surface. Remove from the heat & immediately stir in vanilla.
Stir nuts into the pan until well coated. Using a slotted spoon, remove nuts from syrup & place onto waxed paper using a fork to separate. Cool to room temperature & store.
Chicken Wings w/ Fragrant Herb Sauce
Ingredients
24 chicken wings, tips discarded & wings split
¼ cup plus 3 tbsp canola oil
Kosher salt
Freshly ground black pepper
½ cup lightly packed parsley leaves
¼ cup fresh coriander
4 scallions, roughly diced
1 jalapeño—halved lengthwise, stemmed & seeded
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp minced peeled fresh ginger
1 garlic clove, crushed
½ habanero pepper, stemmed & seeded
½ tsp finely chopped thyme leaves
¼ tsp finely grated orange zest
Pinch of freshly grated nutmeg
Method:
Preheat the oven to 220°C. Line 2 large rimmed baking sheets with aluminium foil & coat them with nonstick cooking spray. In a large bowl, toss the chicken wings with 100mls canola oil & season with salt & pepper. Transfer the wings, skin side up, to the prepared baking sheets & roast for 35-40 minutes, until crisp.
In a food processor or blender, combine all of the remaining ingredients with the remaining 3 tablespoons of oil & puree until nearly smooth. Season the green sauce with salt & pepper & transfer to a large bowl.
Add the crispy wings to the green sauce & toss well. Transfer to a platter & serve hot.
Chicken Marsala
Ingredients
1 ¼ cups (300ml) Marsala wine (see note)
180mls homemade chicken stock
1 packet unflavoured gelatine
4 boneless, skinless chicken cutlets
Kosher salt & freshly ground black pepper
1 cup all-purpose flour, for dredging
¼ cup (60ml) extra-virgin olive oil
280gms cremini mushrooms, thinly sliced
4 medium shallots, 165gms, minced
2 medium cloves garlic, minced
1 tsp minced fresh thyme leaves
45gms cold unsalted butter, cut into cubes
1 tsp (5ml) soy sauce
fresh lemon juice, to taste
fresh parsley, for garnish
Method:
Combine Marsala & stock in a mixing bowl or large measuring cup & sprinkle gelatine all over surface. Set aside.
Season chicken cutlets all over with salt & pepper. Pour a roughly 1/2-inch layer of flour into a wide, shallow bowl. Dredge each cutlet in flour, tap off excess, & transfer to clean plate.
Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches, if necessary, add chicken & cook, turning once, until browned on both sides, about 3 minutes per side. Using a slotted spatula, transfer to paper towels to drain.
Add mushrooms to skillet (do not drain remaining oil) & cook, stirring frequently, until mushrooms have released their juices & browned well, about 10 minutes. Add shallots, garlic, & thyme & cook, stirring, until shallots are translucent, about 2 minutes. Add more oil if pan seems too dry at any point.
Pour Marsala mixture into pan, making sure to scrape in all the gelatine. Bring to a boil, whisking & scraping up any browned bits from bottom of pan, until liquids are reduced by about three-quarters. Add butter & soy sauce & whisk constantly until emulsified & sauce takes on the consistency of heavy cream. Season with salt & pepper. Taste sauce & adjust with a small amount of vinegar or lemon juice, as needed.
Return chicken cutlets to pan, swirling to bathe them in the sauce & warm them through. If the sauce begins to break at any point, swirl in a splash of water to bring it back together. Transfer to a warmed serving plate, spooning sauce all over chicken. Garnish with parsley & serve.
Broccoli Cheese Balls
Ingredients
• 4.5 heaping cups fresh broccoli florets
• 3 cup shredded Colby cheese
• 3 cup shredded cheddar cheese
• 12 ounces Velveeta, cut into small chunks
• 1.5 teaspoon crushed red pepper flakes
• 6.75 cups Panko crumbs, divided
• 3 egg, lightly beaten
• 1.5 cup all-purpose flour
• 6 eggs, lightly beaten
• Vegetable or Canola oil
Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.
Place balls on a plate & refrigerate for at least 30 minutes.
Place flour in a bowl.
Place the 2 lightly beaten eggs in a second bowl & mix in 1 tablespoon water.
Place remaining 2 cups Panko crumbs in a third bowl.
Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.
Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, & then coat in Panko crumbs.
Fry about 4 balls at a time cooking until golden brown on all sides.
Drain on a paper towel-lined plate.
Spinach & fetta
Saganaki Halloumi (Cypriot Fried Halloumi)
Ingredients:
Spiced Honey:
½ cup honey
6 rosemary sprigs
2 whole coriander seeds
½ tsp kosher salt
½ tsp black pepper
Lemon Yogurt:
⅓ cup plain whole-milk yogurt
2 tsp grated lemon zest plus 1 tbsp fresh lemon juice
¼ tsp kosher salt
Halloumi:
¾ cup clarified butter
½ cup canola oil
2 x 200gms Halloumi cheese block
25 cup finely chopped fresh mint
1 tbsp finely chopped fresh oregano
Method:
Prepare egg wash, flour & panko breadcrumbs, dust the cubed halloumi with flour, coat in egg wash & apply breadcrumb. Refrigerate for 1=2 hours.
To Make the spiced honey:
Combine honey, rosemary sprigs, coriander seeds, salt, & pepper in a small saucepan; cook over a low simmer, stirring occasionally. Pour through a fine wire-mesh strainer into a small heatproof bowl discard all solids. Let spiced honey cool.
To make the lemon yogurt:
Whisk together yogurt, lemon zest & juice, & salt in a small bowl. Cover & refrigerate until ready to serve.
Make the Halloumi:
Wipe skillet clean, & add clarified butter & canola oil & heat over medium high flame until butter shimmers.
Add cubed Halloumi to skillet in batches, & cook, turning occasionally, until golden brown on all sides; remove with a slotted spoon & drain on paper towel.
Transfer cheese to a plate & coat with spiced honey. Stir together mint & oregano in a shallow dish & sprinkle the crumbed halloumi cheese with the mint & oregano mixture until evenly coated.
Divide lemon yogurt evenly among ramekins & place on plate. Position halloumi on plate & apply additional spiced honey. Drizzle with extra-virgin olive oil, & garnish with flaky sea salt & fresh mint leaves. Serve immediately while hot.
Saganaki Halloumi, is traditionally served with stone fruit. The dish involves frying Halloumi cheese in clarified butter, then brushing it with spiced honey & serving it with lemon yogurt, brandy-basted nectarines & fresh tomatoes. This combination creates a sweet & savory appetizer that is vibrant & delicious.
We live in the tropics; nectarines being seasonal & not always available can easily be substituted for fresh mango or pawpaw. Lightly brush with brandy or cognac & pan fry until to release sugars & brown & aromatic. Quartered figs are another ideal accompaniment to our halloumi.
