Category Archives: Starters

Chilli Crab and Prawn tarts

  • For four
  • 375 gm pack ready rolled shortcrust pastry
  • 1 bunch spring onions trimmed and finely sliced
  • 1 red chilli deseeded and finely chopped
  • 25gm butter
  • 250gm prawns
  • 170gm tinned white crab meat
  • 200ml single cream
  • 3large egg yolks
  • small bunch fresh coriander chopped
  • grated zest of 1 lime

Preheat oven to 160{fan} Use the pastry to line 4x10cm tart tins. Line with foil and baking beans and bake “blind” for 15 mins.
Meanwhile melt the butter and gently cook the spring onions and chilli for 2-3 mins. Remove from the heat and add the crab and prawns. Mix together the cream,eggyolks,coriander and lime zest in a jug.
Remove the foil and beans from the pastry cases. Spoon in the crab mixture then pour in the egg mixture. Bake for 15 mins until set but with a slight wobble. Stand for 10mins before serving.

Fusion Starter Salad

  • For two people
  • 1 ripe avocado
  • 2-4 tasty tomatoes depending on size
  • half a small red onion finely sliced
  • 4 slices of parma or serrano ham
  • 1 lime
  • parmesan shaved from a piece
  • salt pepper
  • olive oil to drizzle
  • 1 tbsp chopped fresh coriander

Peel the avocado and remove the stone.
Cut the avocado and the tomato into chunks and arrange on two plates. Scatter over the red onion and ham torn into smaller pieces. Season with salt and pepper and drizzle over a little olive oil and juice from the lime.Scatter with the parmesan shavings and chopped coriander.

A strange combination I know but it really works!!

Spicy Turkey Lettuce Wraps

  • For four as a main course or eight as a starter
  • 1 tbsp vegetable oil
  • 4 garlic cloves chopped
  • 2 teasp grated fresh ginger
  • 2 chillies one finely chopped and one finely sliced
  • 500gm chicken or turkey mince
  • finely grated zest of one lime
  • juice of half a lime
  • 3 tbsp thai fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp kechap manis
  • 1 tbsp soft brown sugar (or any sugar)
  • 200ml chicken stock
  • 25gm thai basil(v important-not ordinary basil) Chinese supermarcket usually has this,especially at weekends
  • 2tbsps salted peanuts chopped
  • 4 spring onions finely sliced into long strips
  • 2 little gem lettuces, separeted into leaves to serve

Heat the oil in a large deep frrying pan
Stir fry the chopped chilli, garlic and ginger for a minute
Add the mince and continue to cook for five minutes until cooked through. Stir in the lime zest,juice,fish and oyster sauces,ketchap manis,sugar and stock. Simmer for another two to three minutes.
Add the basil and spring onions and give another quick stir.
Spoon the mixture into lettuce leaves and garnish with finely sliced chilli

Auld Grannies Chicken Soup

  • 3 Medium Carrots Chopped
  • 1 Large Leek Chopped – Include the Green
  • 2 Long Stalks of Celery Chopped
  • 1/2 New Turnip Chopped
  • 2 Medium Potatoes Chopped
  • 1 Medium Onion Chopped
  • 1 Medium Carrot Grated
  • 2 x Chicken Leg Quarters Small or 1 x Large
  • 3 x Chicken Stock Cubes
  • 1/2 – 1 Teaspoon Salt
  • 4 Grinds of Black Pepper
  • 1/2 Handful of Chopped Parlsey
  • 1/2 Cup of Rice
  • 2 1/2 Litres of Water

Pour the water into the pan and add the stock cubes and the chicken pieces and start boiling.

Add all the chopped vegetables and the grated and chopped carrots, hold of with the rice just now and also the parsley.

Bring to the boil and simmer for 20 minutes. Now add the rice and boil for a further 10 minutes.

Remove the chicken pieces and remove the meat from the bones, chop and put back in the soup.

Add the chopped parsley, adjust seasoning, add more water if it is too thick – remember you want a medium thick texture and the rice will probably puff up more so don’t think it may be too runny.

Mackerel Pate with Fionas Beetroot Chutney

  • For six
  • 200gm skinned boned smoked mackerel fillet
  • 250gm light cream cheese eg philly light
  • 75gm butter-melted gently
  • 2 teaspoons horseradish sauce
  • juice of half a lemon
  • good grind of black pepper

Put all into a food processor and whizz until smoothish
Scrape into a container, cover and place in fridge until firmed up. Serve with thin toast and beetroot chutney if available-see recipe

Will freeze really well just defrost in fridge overnight