Tag-Archive for » Appetiser «
We went out to eat right after Christmas and ate at one of our favourite hotels that do a Sunday brunch. I tried this mussel dish that they served in little espresso cups that was totally gorgeous. I told others in our party that they had to try them and everyone agreed that they were gorgeous. I tried to recreate them the other night as appetisers and they got the same response from all around the table that they were really good. I thought I had got it pretty close to the ones we tried at the brunch. I filled little ramekins with the mixture and garnished a plat with some salad greens and served a bread roll on the side and it made for a wonderful appetiser. They would also be great served at a party in little espresso cups like the hotel, I fell in love with the idea and plan to try it this way at our next big gathering.
Ingredients
800g Mussels, scrubbed and cleaned and beards removed
1 Medium leek (approx350g), roughly chopped, I sliced it then quartered each slice
2 Cloves garlic, crushed
2 Tablespoons liquid garlic seasoning, I use Maggi brand.
2 Teaspoons creamy french mustard, I use Maille brand Fine Gourmet
6 Tablespoons white wine
11/2 Teaspoons vegetable stock granules
400ml Cream, light or full fat is fine
6 Tablespoons grated Parmesan cheese, divided use
Method
1. Add enough water to a pan to cover mussels, heat to boiling poimt, add mussels, cook until they open, about five minutes.
2. Drain mussels, rinse under cold water to cool, remove mussel meat from shells, place in a bowl and set to one side.
3. Heat a small amount of olive oil in a pan, add leeks and garlic cook until leeks soften.
4. Add garlic seasoning, mustard, wine, stock granules and cream, stir to combine.
5. Add 2 tablespoons of the grated Parmesan cheese, stir to melt cheese.
6. Add the mussels to leek mix, stir to combine.
7. In 4 ramekins divide the mussel mixture evenly, top each ramekin with the remainder of Parmesan cheese, approx 1 tablespoon each.
8. Bake in pre-heated oven of 190 degrees Celsius for about 6-8 Min’s until browned and bubbly.
All photos taken by me unless otherwise stated.
I made this recipe last night as a main meal and served it accompanied by noodles but this would be an excellent finger food for a party, which I will be trying next. The mixture itself seems quite runny and you will have to keep your hands wet to shape the patties, but resist the temptation to add any breadcrumbs as they come out so moist and delicious this way. I served them with a sweet chili dipping sauce which goes very well but they are also full of flavour and fantastic by themselves. I did not change a single thing with this one but if you would like to view the original post please click here.
Ingredients
500g Ground chicken
3 Stalks lemongrass, white part only chopped finely
2 Garlic cloves, crushed
4 Spring onions, finely chopped
3 Tablespoons lime juice
3/4 Cup coriander leaves, loosely packed
2 Tablespoons sweet chili sauce
1 Tablespoon fish sauce
1 Egg
125ml Coconut milk
Method
1. Process chicken, lemon grass, garlic, spring onion, lime juice, coriander, egg and coconut milk.
2. Process till fine but not smooth.
3. Spoon into greased patty tins.
4. Bake 15 minutes, 200 C or till cooked. Or Fry in pan, until browned on both sides and cooked through, which I did and gives them a nice colour.
I served mine over noodles as a main dish but they also make a great finger food for parties or as an appetiser.
All photos taken by me unless otherwise stated.
