Cont... . Once defrosted, all the potato cakes must be cooked immediately; if left uncooked for too long they’ll go soggy and become difficult to handle. If this happens, dust them in a little more flour. For the above reason, it is a good idea to defrost and cook small batches at a time.
cookessentials,
Jan 16, 9:15pm
Spicy Lamb Meatballs 1 large onion, finely chopped 1 clove garlic, crushed 800g minced lamb 2 tsp grated fresh ginger 1 red chilli, finely chopped 2 tsp ground cumin 2 tsp ground coriander pinch paprika 4 Tbsp chopped fresh coriander 50g fresh white breadcrumbs 1 egg, beaten ½ tsp sea salt ½ tsp freshly ground black pepper
cookessentials,
Jan 16, 9:16pm
Cont... How to freeze Place the raw meatballs on a flat baking tray lined with baking paper and freeze. Once frozen, transfer them to a freezer bag or a sealed plastic, airtight container. Label, date and return to the freezer.
The meatballs will keep for up to 3 months in the freezer. Defrost meatballs in the refrigerator rather than on the kitchen bench.
If you like, you can brown the meatballs all over in a frying pan to seal them before transferring them to a 180°C oven until they are cooked through. They will feel firm when they are ready.
cookessentials,
Jan 16, 9:18pm
Roasted Pepper Pastries 1 red pepper ½ cup Lisa’s Original Hummus 1 Tbsp capers, drained and chopped finely grated zest of 1 lemon 18 pastry oyster cases 8 Kalamata olives, pitted and chopped 1 Tbsp freshly ground coriander seeds tiny basil leaves
Roast the red pepper in the oven, on a barbecue grill, or in the flames of a gas element until charred. Drape a piece of kitchen paper over the pepper and leave it until cool. Rub off the blackened skin, then cut it in half and remove the core and seeds. Slice halves finely, then chop into short lengths.
Put hummus in a bowl and add capers, some black pepper and the lemon zest. Spoon a small dollop of hummus into each pastry case and top with chopped peppers and olives. Sprinkle with coriander seeds, garnish with basil leaves and serve.
cookessentials,
Jan 16, 9:20pm
Broadbean & Mint Dip 500g shelled broad beans, defrosted in the fridge if frozen 1 clove garlic, crushed 1 long green chilli, deseeded and chopped juice of 1 lemon 2 Tbsp extra virgin olive oil 2 Tbsp chopped mint
Blanch beans in boiling water for 5 minutes if frozen, 10 minutes if fresh. Drain and cool under cold running water. Squeeze each bean from its skin, discarding skins. Mash beans using a fork, mixing in the garlic, chilli and lemon juice, then stir in the oil and mint and season lightly with salt. Cover and refrigerate until required.
cookessentials,
Jan 16, 9:22pm
Seared Scallops with Mango Salsa 30 scallops 1 Tbsp olive oil 2 x 30g packs Timos Filo-ettes (filo cases)
Salsa 1 Tbsp extra virgin olive oil freshly ground black pepper 1 large perfectly ripe mango, peeled and finely diced 1 Tbsp chopped mint thumb-sized piece of ginger, peeled and finely grated ½ small red onion, finely chopped ¼ tsp Tabasco sauce 1 Tbsp chopped coriander or parsley 1 Tbsp lemon juice ¼ tsp salt
Method:
Wash and drain scallops removing any black or grey matter. Transfer scallops to a bowl and stir through oil. Cover and refrigerate until required.
For the salsa, mix everything together in a bowl. Best used within 2 hours of making.
Heat a large non-stick frying pan over high heat. When it is hot, put in the scallops and cook for a minute or 2 on each side until browned and just cooked through.
Pile scallops and salsa into Filo-ettes. Serve immediately
cookessentials,
Jan 16, 9:24pm
Crostini With Eggplant Pickle 500g (1 medium-large) eggplant 1 cup (250ml) white wine vinegar 1½ cups (375ml) water 6 cloves garlic, peeled and crushed flat with a mallet 2 fresh bay leaves several sprigs dried Greek oregano, or a few pinches dried oregano ¾ Tbsp black peppercorns extra virgin olive oil to cover 140g pack Molly Woppy Crostini hummus or eggplant hummus, for serving
cookessentials,
Jan 16, 9:25pm
Cont... Cut eggplant into cubes and layer in a colander, sprinkling generously with salt. Put a plate underneath the colander and leave eggplant to drain for 2 hours. Rinse eggplant well under running water.
Put vinegar and water in a large saucepan and bring to the boil, then tip in the eggplant cubes. Cook for about 10 minutes, gently forcing the eggplant under the simmering water (the cubes tend to float), or until soft and translucent. Drain in a colander.
cookessentials,
Jan 16, 9:25pm
Cont... .
Spoon into a warm sterilised jar (capacity 750ml), layering with the garlic, herbs and peppercorns. Level the surface. Pour in enough olive oil to cover the eggplant by 2cm, then leave the contents to settle. If necessary, use a fine skewer to force out air bubbles.
Cover with a lid and store in a cool dark place. This pickle is good after a day or 2 and will last several weeks providing it is always covered generously with oil.
To serve, chop the pickle and place on top of crostini rounds. For a change, spread crostini first with hummus, eggplant hummus or baba ghanoush.
jude2,
Jan 19, 11:12pm
bumping .
gingerlime,
Jan 21, 1:53pm
Please help with calculating quantities all you experienced party planners. Have not seen this question on the board before so put up my own before thinking that this would be very useful info for all those who keep this thread alive. I have not thrown a big party in ages and as I'm on a tight budget would rather not have any more wastage/leftovers than nessessary... .
kaddiew,
Jan 21, 2:42pm
I'd be interested in that too... particularly for dessert fingerfoods for 50. Thanks!
griffo4,
Jan 22, 10:12pm
This is our family punch recipe my Grandma used to make it 2 x 1 Just juice orange 2x1 just juice tropical 2 1. 5 litre lemonade 2 1. 5 ginger -ale 1litre pineapple juice 2 sparkling grape juice to decorate mint. leaves and slice of orange keep bottles in fridge the night before this will do 40 to 50 people. You can freeze the pineapple juice and put them in as ice cubes to keep it cool
griffo4,
Jan 22, 10:14pm
Cucumber prawns l got this recipe from Alyson Gofton and use it all the time Cook prawns in a bit of oil and crushed garlic l then put them on a paper towel to drain and cool and put them in the fridge as l usually make them the day before. Cut rounds of cucumber and top with prawn and a dollop of good mayonaise and lemon zest and dill They always go so fast
cookessentials,
Jan 27, 6:35pm
Up we go again too good to lose.
fetish,
Jan 28, 1:46pm
note for myself moving some of the BIG threads in here over to TMC's recipes tips and ideas, not peoples personal talk, and have got up to here saved for moving :)
cookessentials,
Jan 29, 5:13pm
bumping up for two people wanting ideas.
evorotorua,
Feb 2, 9:08pm
bump it up
evorotorua,
Feb 6, 12:26pm
y... yy
marcs,
Feb 10, 10:02pm
bump for someone wanting ideas.
jenna68,
Feb 16, 11:38am
bumping cos on page 4 :o)
valentino,
Feb 17, 7:06pm
Bumping for someone looking at a sorbet.
jenna68,
Feb 21, 2:49am
keepin alive :O)
pal18,
Feb 22, 4:10am
21st on the 14th March Thank you everyone, am catering my daughters 21st at home for about 60. No problems now I've found this! ! ! !
cookessentials,
Mar 1, 1:32am
bumping for someone asking for finger food ideas.
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