Category Archives: Starters

Balti Prawns

Fish, Holidays, Hot & Spicy, Side Dishes, Starters

  • 1 onion, quartered
  • 2 garlic cloves, peeled
  • 2.5cm/1in piece fresh ginger
  • Rind and juice of 2 limes
  • 15ml/1tbsp coriander seeds, crushed
  • 5ml/1tsp fenugreek seeds
  • 30ml/2tbsp vegetable oil
  • 5 large, ripe tomatoes, cut into small pieces
  • 700g/11/2lb large,cooked prawns or cubed monkfish, haddock or cod
  • Salt and freshly ground pepper
  • Garam masala

1. In a food processor, mix together the first seven ingredients to make a thick paste. Heat the oil in a wok or large frying pan and fry the spice paste for 5 minutes, stirring frequently.

2. Add the tomatoes and cook for a couple of minutes until slightly softened. Add the prawns or white fish and cook gently until heated through. Season, sprinkle with garam masala and serve immediately.

Spicy Bean & Cucumber Salad

Holidays, Hot & Spicy, Salads, Side Dishes, Starters, Vegetarian

  • 2 cups cooked chopped green beans, about 11oz
  • 1 cup finely chopped peeled cucumber, about 1 medium cucumber
  • 1/2 cup finely chopped red onion, 1/2 medium onion
  • 2 tbsp chopped fresh cilantro leaves
  • 2 tbsp red wine vinegar or cider vinegar
  • 2 tsp chopped fresh hot green chillie pepper or 1/4 crushed red
  • 1 tsp honey
  • 1/2 salt

Mix all infredients. cover and refrigerate for about 2 hours or until chilled

Serves 6

Chicken Liver Pate

Chicken, Family Favourites, Side Dishes, Starters

  • 225g/8oz chicken livers
  • 3 tbsp cream
  • 75g/3oz butter
  • Salt and pepper
  • Pinch mixed herbs
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 1/4lb bacon

1. Cook all ingredients except cream in the butter for 5-10 minutes in a frying pan.

2. Liquidise mixture and add the cream and a dash of sherry or brandy. Allow to cool.

Roasted Vegetable Paella

Main Courses, Side Dishes, Starters, Vegetarian

  • 75g/23/4oz courgettes, cut into 2.5cm/1in chunks
  • 75g/23/4oz aubergines, cut into 2.5cm/1in chunks
  • 1/2 red onion, peeled and cut into chunks
  • 1 small stick celery, cut into 2.5cm/1in chunks
  • 1/2 red or yellow pepper, deseeded and cut into bite-sized pieces
  • 75g/23/4oz cherry tomatoes, halved
  • 1 small clove garlic, chopped
  • 1 bay leaf
  • 1 small sprig rosemary
  • 1 small sprig thyme
  • 2tbsp virgin olive oil
  • Salt and pepper
  • 75g/23/4oz basmati rice, washed and drained
  • 300ml/1/2 pint chicken or vegetable stock
  • Chopped fresh herbs to serve

1. Preheat oven to 200C/400F/Gas 6. Put all the vegetables in a large roasting pan or shallow ovenproof dish with the garlic and herbs. Sprinkle with olive oil, season well with salt and pepper and roast for about 45 minutes or until all the vegetables are tender and beginning to brown slightly at the edges.

2. Put the rice in a small ovenproof dish, put the vegetables on top and pour over the stock. Cook in the oven for about 1 hour or until all the liquid has been absorbed and the rice is tender. Serve on hot plates sprinkled with fresh herbs.

Salmon Mousse

Fish, Salads, Side Dishes, Starters

  • 225g/8oz cooked salmon
  • 300ml/1/2 pint cold bechamel sauce
  • 150ml/1/4 pint mayonnaise
  • Salt and pepper
  • 1/2 oz gelatin, dissolved in 3 tbsp water
  • 75ml/21/2fl oz doubel cream, whipped
  • 50g/2 oz chopped prawns

1. Oil dish. Pound salmon until smooth. Add bechamel sauce and mayonnaise to salmon a little at a time. Season.

2. Fold in dissolved gelatin, cream and prawns. Turn into mould and leave to set.