Category Archives: Starters

Aubergines with Goat’s Cheese and Cherry Tomatoes

Holidays, Main Courses, Starters, Vegetarian

  • 2 large aubergines, about 225g/8oz each
  • 2-3tbsp olive oil
  • 1 red pepper, halved, seeded and chopped
  • 3 shallots, chopped
  • 175g/6oz cherry tomatoes
  • 175g/6oz firm goat’s cheese, sliced
  • 2 tsp chopped fresh thyme
  • Seasoning

1. Preheat the oven to 200C/400F/Gas 6. Cut the aubergines in half, prepare and salt. Brush cut sides with a little oil, place on a baking sheet and bake for 35-40 minutes until the flesh is tender.

2. Scoop out the flesh to within 1cm/1/2in of the skin. Chop the flesh, then heat one tablespoon of the oil and fry the pepper and shallots until soft. add the flesh and seasoning, mixing well.

3. Pile the mixture back into the shells. Arrange the tomatoes and goat’s cheese in alternate lines along the top. Drizzle over the remaining oil and sprinkle with the thyme. Return to the oven for 20-25 minutes.

Serves 4

Italian Meatballs

Family Favourites, Holidays, Pork, Side Dishes, Starters

  • 1 small aubergine
  • 450g/1lb minced lean pork
  • 1 level tsp fennel seeds, crushed
  • 1/4 level tsp chilli flakes, or to taste
  • 3 garlic cloves, crushed
  • 4 level tbsp chopped flat-leaf parsley
  • 3 tbsp red wine
  • Oregano leaves to garnish

Preparation time: 15 minutes plus cooling
Cooking time: 50 minutes

1. Pierce a whole unpeeled aubergine in several places and bake at 180C/350F/Gas 4 for 40 minutes or until it’s soft. Allow to cool. Remove the stalk, strip off the skin and chop the flesh.

2. Put the aubergine and remaining ingredients into a large bowl, season with salt and pepper and mix together, using your hands, until thoroughly combined.

3. With wet hands, roll the mixture into balls. Line a grill pan with foil, shiny side up, and oil lightly. Cook the meatballs under a preheated grill for 3-4 minutes on each side. Serve with a tomato sauce and noodles and garnished with oregano.

Serves 4

Hot Chicken Salad

Chicken, Main Courses, Salads, Starters

  • 2 cups chopped celery
  • 2 cups cooked chicken, cubed
  • 1/2 cup slivered almonds
  • 1/2 tsp salt
  • 1 tbsp minced onion
  • 2 tbsp lemon juice
  • 1 cup mayonnaise
  • Crushed crisps
  • 1/2 cup American or Cheddar cheese, grated

Combine all the ingredients except crisps and cheese. put in a pyrex dish and top with crisps and cheese. Bake in a pre-heated oven at 450F for 10-15 minutes. Serve warm over a salad. Freezes well.

Serves 4

Tomato & Pepper Tarts

Family Favourites, Starters

  • 4 red peppers
  • Extra virgin olive oil
  • Sea salt and black pepper
  • 150g/51/2oz large cherry tomatoes, halved
  • 375g/13oz puff pastry
  • 1 egg yolk mixed with
  • 1 tbsp milk
  • 1 tsp thyme leaves
  • 100g/31/2oz dolcelatte, cut into 1cm/1/2in dice

1. Heat the oven to 150C/300F/Gas 2. Remove the cores and seeds from the peppers and cut into quarters. Place on a roasting tray, pour over some olive oil and season. Cover with foil and roast for 2 hours, then remove the foil and roast for a further 30 minutes. For the last hour of cooking, place the tomatoes, cut side up, on a separate dish, pour over some olive oil, season and roast. Remove the vegetables and allow them to cool.

2. Turn up the oven to 190C/375F/Gas 5. Roll out the pastry thinnly, cut out 4 x 13cm/5in circles and place them on a baking sheet. Arrange the peppers on the circles, skin side up, with the tomatoes on top, leaving a small rim. Brush the edge of the tarts with the egg and milk mixture and bake for 20 minutes until the pastry is golden and risen at the edges.

3. A couple of minutes before the end of the cooking scatter the thyme and cheese over the tarts then return to the oven. Serve hot or at room temperature.

Serves 4

Avocado and Tomatoes with Crisp Prosciutto Salad

Side Dishes, Starters

  • 4 ripe tomatoes, plum or other flavoursome variety
  • olive oil
  • 6 prosciutto slices
  • 2 ripe avocados
  • 1 tbsp lemon juice
  • 4 tbsp olive oil
  • Salt and pepper
  • Preparation time: 10 minutes
  • Cooking time: 1 1/4 – 1 1/2 hours

1. Cut the tomatoes into quarters lengthways. Spread over a baking sheet and sprinkle with salt and pepper. Bake at 160C/325F/Gas 3 for 1 1/4 – 1 1/2 hours until the tomatoes are slightly dried. Snip the prosciutto into pieces and add to the tomatoes for the last 15 minutes of cooking time to crisp.

2. Prepare and stone the avocados. Arrange the tomatoes on four plates and spoon teaspoons of avocado on top. Scatter over the prosciutto pieces.

3. Whisk the lemon, olive oil and seasoning together and drizzle over the salad.

Serves 4