Category Archives: Appetisers

Merry Merry 2017

26 Tuesday Dec 2017

Posted by in Appetisers, Christmas, Scallops, Uncategorized

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A very quiet one for us – but great nonetheless to kick back,  relax and feast.  The day was sunny and warm – no wind – perfect for a mid-afternoon lunch outside.  The Champagne got opened while putting the finishing touches to lunch – and ‘mmmmmmm’ it was a great drop –  Perrier-Jouët Grand Brut – delectably dry and a perfect complement to the entrées.

Our feast menu was far far too much food, but isn’t that what you do on Christmas day?  The menu:

  • Barbeque prawns with chilli and lime dressing
  • Scallop tarts with pea and mint purée
  • Ham on the bone glazed with Bourbon, orange marmalade and ginger
  • Chicken breast rolled in Bacon stuffed with Cranberries and Pinenuts
  • Roast beetroot salad, with Feta, Red Pepper and Red Onion
  • New potatoes

It was great team-work with Mr MWCED and I in the kitchen.   All came together perfectly and we even managed to have a clean kitchen at the end of the day.

BUT….. I hear you say…….. where was dessert?   Can you REALLY believe we could fit dessert in after all of the above?   We just couldn’t.  Not even later in the evening.  And Mr MWCED had made some special almond tuilles for an easy ice-cream sandwich.  Yup, we even said ‘no’ to ice-cream.

Most of the food we have made before and roll out from time to time – but the newbie for us was the Scallop Tarts.   Will definitely repeat – and hope you might enjoy trying these too:

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2 sheets frozen puff pastry
40g butter chopped
1 small onion, chopped finely ( I used a shallot)
¾ cup (90g) frozen peas
¼ cup fresh mint leaves
18 large (400g) scallops without roe
30 g micro greens
1-1/2 tablespoons extra virgin olive oil
lemon wedges to serve

Preheat oven to 220.celsius (200.celsius fan-forced). Line two oven trays with baking paper.

Cut out 8 x 10cm rounds (or whatever size you want – I made mine quite small to fit just one scallop on); place on trays. Top with another sheet of baking paper, then another baking tray (this stops pastry puffing during cooking). Bake pastry for around 12 minutes or until golden or crisp.

Melt butter in a medium pan over medium heat; cook onion until soft but not coloured. Add peas and water and bring to boil. Simmer for around 3 minutes until peas are tender. Season with salt and freshly ground pepper.   Process pea mixture and mint in a small food processor until smooth, taste and adjust seasoning if required.     If made ahead, put covered in fridge and then reheat slowly in oven prior to using.

Either barbeque scallops, briefly on each side, or heat oil in frying pan and cook on stove-top.

Divide pea puree between the pastry rounds, scatter micro-greens over puree, top with scallop/s and serve.

the above will serve 8 as a starter – I halved the ingredients for 3 of us – this is an easy recipe to increase or decrease as required.

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Olive Tapenade

23 Sunday Apr 2017

Posted by in Appetisers, Nibbles, olives, Party, Uncategorized

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Last year we were lucky enough to have a great crop of olives. And, sadly, now we have moved we don’t have any olive trees – though to be 100% honest I think I would be just as happy to buy or trade some fresh olives from someone – even 2 small trees provided far too many olives for just one person to plough through – Mr MWCED doesn’t like eating olives so that leaves them all for me.

The olives we picked were mostly very small.   I decided to brine them and now have a multitude of jars in the pantry. They really need to be used.   It is a labour of love using them in anything as it takes an age to stone them, but at the same time I know exactly where they came from and what has gone into them.  IMG_0867.JPG

I have to admit that the taste on their own isn’t amazing. I don’t know if it was the type of olive, or my brine.   They are fine cooked but I wouldn’t put them out for snacking on.   As they are fine when cooked I thought maybe a tapenade might be worth trying. Though not cooked, I thought a mix of other ingredients may work to create a tasty mix.

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An hour later (well, it felt like an hour!) after stoning a cup of olives we now have tapenade. Most recipes call for fresh garlic, however I had some roast garlic from the other night and it works fine, probably providing a somewhat more refined garlic taste.

Olive Tapenade 

  • 4 cloves roasted garlic
  • 1 cup pitted olives
  • 2 tablespoons capers
  • 3 tablespoons diced fresh parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons basil pesto (or to taste)
  • 2 fillets anchovies – rinsed
  • Black pepper (grind into blender – as much as you want)

I just put everything into the blender and mixed it up. The pesto was an addition at the end as I felt the mixture needed a bit of jazz.   It worked perfectly.   The recipe makes enough for two ramekins.

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The tapenade will go out on a cheese platter later this afternoon when we have some drinks on the deck.   And some of it might end up on the pizza I think we will make for dinner.

 

The Slanted Door, San Francisco

26 Sunday Oct 2014

Posted by in Appetisers, Duck, Restaurants

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Yippee,  I arrived in San Francisco,  had a blast of a time (even on my own),  and found time to visit the restaurant recommended by a friend.  There was any number of restaurants I wanted to visit,  and the next trip is going to have to go some way to marking off the long list,  but am so happy that I managed to get to the Slanted Door (www.slanteddoor.com).   The restaurant is in the Ferry Building,  looks out onto the harbour,  and is always busy.  Charles Phan certainly knows how to put it all together.    I must apologise first up for the photos,  I was so into the food (“modern Vietnamese cooking”) that I nearly forgot to take the photos!  Oops.

BarSlantedDoorI arrived a little late,  around 1.30 and there were no tables available,  but was offered a place at the bar “if you can find one”.  Heck,  of course I could,  though I had to walk the length of the bar to take a seat right down the end.  But actually that was a great place as I got the best view along the bar, as well as a peek into the kitchen – which was one organised busy place.

The people to my left were just finishing off their oysters.  I’m told they are one dish you should try here,  but I am not an oyster eater so I passed on that one.

ginger limeadeAs I was on holiday I figured a cocktail wasn’t amiss, so ordered a ginger limeade off the menu.  MMM;  hangar one kaffir lime vodka, ginger, lime, rocks.   Yep,  it rocked me.

For the starter I chose the slanted door spring rolls :  gulf shrimp, pork, mint, peanut sauce.   They looked amazing,  but I thought they were just a little too chilled to really meld all the tastes.  The mint made a nice touch,  and the sauce was very very good.

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Final delight was what I had been recommended I must try.  The Five-Spiced Duck Confit Salad.  And, yes,  it was all I had been anticipating.   Ingredients:  mesclun mix, pickled grapes, shaved fennel, ginger caramel dressing, fried shallots and of course the duck.   Small, enticing pieces of crispy, tasty duck, it was totally a delight.  The pickled grapes were tiny and perfect.   It was all so wonderful that I nearly forgot to take a photo, just remembered before I demolished the entire serving………..

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it also happened to be the maitre d’s birthday,  so not only did I enjoy special food,  but he also offered me a glass (or so) of bubbles.   That, combined with a glass of pinot gris was a fine complement to the food.    Definitely a must return and next time a booking to get a table that looks out over the harbour.