Tag Archives: Starter

Fast, Fresh and Fabulous Smoked Salmon Paté

Stuck for a lovely starter that is simply no hassle at all? Looking for a quick, delicious lunch or perhaps part of a picnic or fridge raid-type of snack? Whichever, this paté is made in about 3 minutes flat and is simply delightful – light, fresh and quite delicious – dress it up or serve it as it comes, this is another one on the favourites list for so many reasons – give it a go – blink and it’ll be done!

Serves 4

What you need…

175g smoked salmon, roughly chopped

75ml double cream

50g crème fraiche

Juice of 1 lemon

Sea salt and black pepper to taste

What to do…

Chuck the lot in the food processor. Whizz until smooth. Pop into a serving dish, cover with cling film and stick it in the fridge until you’re ready to indulge. That’s it! Seriously! Never buying ready-prepared again!

Inspired by…

James Martin…

How easy…

You can almost do this asleep it’s that simple!

Stilton Soup

OK, so the final bit of Stilton remained in the fridge from Christmas. It wasn’t actually opened until a good way through January but, if it wasn’t to be wasted, I needed to do something with it and we’d got to the end of the delightful ‘Stilton and crackers, perhaps with a glass of port’ thing. So, I thought I’d give this a bash, even though I wasn’t overly certain whether it would even be pleasant. It’s absolutely lovely: smooth, rich and really, really flavoursome. Delia reckoned that this recipe would serve 4 – 6 people as a starter but I decided to serve it as an ‘amuse bouche’ (defined as ‘a little bit of food which is served before the meal to stimulate the appetite) in tiny cups, simply because it is sooooo rich. It’s a lovely little taster to kick off a dinner! And there’s no problem with the leftovers – having served four, the rest was divided into two polythene bags and frozen, available for a couple of other dinners!

Serves 12 as an Amuse Bouche

What you need…

Splash rapeseed oil

3 shallots, chopped

1 leek, cleaned and sliced

1 large potato, peeled and chopped into chunks

1 heaped tablespoon plain flour

570ml water, boiled from the kettle

1 chicken stockpot (I use Knorr)

150 ml dry still cider

110g Stilton cheese, cut into small chunks

275ml milk

1 tablespoon double cream

Sea salt and black pepper

What to do…

Melt the butter in a heavy-based saucepan, then add the vegetables and a pinch of salt. Pop the lid on and cook on a low heat for 10 minutes.

Meanwhile, using a small balloon whisk, stir the stockpot into the water until it has dissolved. Set aside your stock.

Stir the flour into the vegetables and, when evenly mixed in, gradually add the cider, stirring the whole time. Add the chicken stock, pop the lid back on the pan and simmer gently for 30 minutes.

Add the milk and Stilton and increase the heat to high. Stir until the cheese has melted and the soup is just below boiling point. Taste. Season. Taste. When you’re happy with the seasoning, stir in the cream.

Tip the whole lot into your blender and whizz until your Stilton soup is smooth and creamy. Serve – it really is rather delightful and has a definite indulgent feel to it – enjoy!

Stilton Soup 2 w

Inspired by…

Delia Smith,

How easy…

Really, really easy – no effort at all and I love the fact that you can freeze it, ready for future dinners!

Panfried Scallops with Black Pudding and Ginger Palm Sugar Chutney

Ooooooooh, what a treat! The scallops and the black pudding are a marriage made in heaven; a little of each together with a forkful of streaky bacon and then just a tad of ginger chutney – just sublime! This would make an incredible starter. For us, I used enough ingredients for just two and then four of us grabbed forks and just dived in. A great way of experimenting and this one is a dish that will definitely be repeated……a proper portion each next time! The ginger chutney, by the way, is divine – fresh and piquant – and there is enough here to keep the left over in the fridge to serve as a foil for other really savoury dishes.

Serves 2

What you need…

1 x baking tray, lined with Bake O Glide or greaseproof paper

Splash olive/rapeseed oil

6 scallops

6 slices black pudding

2 rashers good quality streaky bacon

100g baby spinach

for the ginger and palm sugar chutney

100g fresh ginger, peeled and thinly sliced

100ml water

2 cloves

100ml palm sugar

What to do…

Starting with the chutney, pop the ginger into a small saucepan with the water and cloves. Bring to the boil and then turn down and simmer until the liquid has reduced by half. Remove the cloves and add the sugar and dissolve. Set aside until cool. Tip into your blender and whizz until the ginger is reduced to small chunks. Job done – put into a screw-top jar – you’ll have loads left over after you’ve assembled your dish – which can be stored in the fridge for an accompaniment to other dishes

Put your slices of black pudding onto the baking tray and pop under a hot grill, cooking for 4 minutes. Flip them and cook for a further four minutes.

Whilst that’s going on, in a medium-sized frying pan, heat the oil over a moderate heat and add the scallops, cooking for 2 minutes on one side before turning over for another 2 minutes. When you turn over the scallops, add your rashers of bacon to the pan, keeping your scallops to one side of the pan and your bacon to the other. Using a fork, keep flipping the bacon until its cooked and crispy on both sides – about 2 minutes.

Meanwhile, in a small saucepan, tip in a tablespoon of water and a pinch of salt as well as the spinach. Pop on the lid, whack up the heat to high and wilt the spinach – it should take no longer than 5 minutes to come to temperature and wilt (maybe quicker if you have a gas hob). Remove from the heat and set aside until ready to assemble the dish.

For each person, arrange on the plate a line of spinach leaves. Top with a row of black pudding slices and scallops, alternating them as you go. On the very top, lay a rasher of streaky bacon. In front, or around your scallops and black pudding drizzle the fabulous ginger and palm sugar chutney. Serve your panfried scallops with black pudding and ginger palm sugar chutney and watch the faces of delight! Gorgeous!

Inspired by…

James Martin, Home Comforts

How Easy…

Really easy, especially as the dish looks and tastes so spectacular!

 

 

Tomato and Ricotta Tart

Colourful, light and really tasty, you can throw this tart together in minutes for a really lovely light lunch, starter or tasty snack when you’ve had enough indulging in really rich food. Very lovely. Enjoy!

Serves 4

 What you need…

 15g butter

2 red onions, halved and sliced

2 garlic cloves, crushed

500g puff pastry

100g ricotta

250g cherry tomatoes, halved

Olive oil for drizzling

A few fresh thyme sprigs, leaves picked

What to do…

Preheat oven to 200°c / 400° / gas 7.

Melt the butter in a pan, add the onions, season and cook gently for 10 minutes. Add the garlic and cook for a further 2 minutes. Set aside to cool slightly.

Lightly flour your work surface and roll out the puff pastry to about 5mm thick. Transfer to a baking tray that has been slightly warmed in the oven but isn’t too hot to handle! Spread over the onion and garlic mix, leaving a 1cm border uncovered. Dollop on the ricotta, scatter over the tomatoes, season well and then drizzle over olive oil, sprinkle with thyme and then pop in the oven for 20 minutes or until the pastry is puffed and golden and the tomatoes are soft and juicy.

Remove from the oven and allow to cool slightly for 5 minutes. Serve your tomato and ricotta tart as a ‘rough cut and share’ snack or starter.

Tip…

Instead of peeling and crushing garlic cloves, use Cooks’ Ingredients frozen, chopped garlic from Waitrose – a quick shake directly into the pan is so much easier!

Goats cheese and olives are a nice alternative to the ricotta.

Inspired by…

Delicious magazine (from a long time ago)

How easy…

Dead easy providing you assemble on the baking tray – the original instructions suggested assembling on your work surface and then transferring to an oven hot baking tray – this required me, my cousin and her husband-to-be to achieved. It’s much easier my way and tastes great!

Toasted Walnut and Roquefort Salad

Salads are not just for summer! They are also not boring, well not in this house, anyway. I love this salad and particularly at this time of the year – it is fresh, tasty and feels healthy in comparison to all the heavy meals and naughty desserts. The warmth of the toasted walnuts together with the piquancy of the Roquefort makes for an unexpected and quite delicious pairing – a gorgeous salad that never fails to delight, this is a lovely starter or light lunch.

Serves 4

What you need…

120g walnut halves

120g Roquefort cheese

1 tablespoon walnut oil

Sea salt and black pepper

4 tablespoons olive oil

100g mixed salad leaves, washed and dried

2 big handfuls of basil leaves, torn

for the dressing

2 tablespoons cider vinegar

2 teaspoons Dijon mustard

½ teaspoon salt

¼ teaspoon pepper

3 tablespoons walnut oil

3 tablespoons olive oil

What to do…

Preheat your oven to 180°c / 350° f / gas 4.

Make the dressing by chucking all the ingredients in a screw-top jar, pop the lid on and shake vigorously.

Pop the walnuts into a small baking tin and pour over 1 tablespoon walnut oil. Season lightly with salt and pepper and pop in the oven for 10 minutes until toasted.

Just before you are ready to serve, chuck your salad leaves into a pretty salad bowl, crumble in the Roquefort, tip in the dressing and finally, the walnuts. Toss your toasted walnut and Roquefort salad so that all the ingredients are evenly mixed and serve immediately. The warmth of the toasted walnuts will soften the Roquefort and taking a forkful of the cheese, nuts and a couple of leaves is quite heavenly! Absolutely delish!

Serving suggestions…

A little garlic bread on the side and a really crisp dry white wine are perfect accompaniments

Inspired by…

No idea – another one ripped out of a magazine years ago – it’s a firm favourite in our house though!

How Easy…

Couldn’t be easier!

Chicken Liver Pate with Brandy

I have a penchant for foie gras parfait, but let’s face it, that’s not very realistic on a regular basis. I have had this recipe for years – torn out from a magazine but I only got around making it this week. I tentatively tried a little and then found that I just wanted more and more! The combination of the brandy and the chicken livers is fabulously rich but the pate is also quite light. Its sufficiently good that can also carry off being served as a starter with a delicious dessert wine – the perfect foil. Try it – it won’t be the last time you make it! Absolutely delicious!

Serves 10 as a starter

What you need…

500g chicken livers, trimmed

2 tablespoons brandy

110g butter

4 rashers streaky bacon, chopped

1 large onion, chopped

1 teaspoon fresh thyme, leaves torn from stalks

Pinch nutmeg/a few gratings of fresh nutmeg

1 bay leaf

1 tablespoon parsley, chopped

2 tablespoons sherry

4 tablespoons double cream

Sea salt and black pepper

What to do…

Drain the chicken livers and put them in a small bowl. Add the brandy, mix well, cover with cling film and pop in the fridge for 2 hours.

Heat 25g of the butter in a frying pan. Using a slotted spoon, remove the chicken livers from the brandy (keeping the brandy for later) and add to the pan, stir-frying on a moderate heat for 3-5 minutes, until they are browned all over but still pink on the inside. Again, using your slotted spoon, remove the chicken livers from the pan and tip them into your food processor.

Add the brandy into the pan and turn up the heat – cook for a minute or so until the alcohol has evaporated. Using a spatula, scrape every last scrap out of the frying pan and into the food processor.

Meanwhile, in a separate saucepan, heat 25g of the butter and cook the bacon, onion, thyme, nutmeg and bay leaf over a moderate heat, stirring occasionally, for 10 minutes or until the onion is quite soft and golden brown. Remove the bay leaf and tip the lot into the food processor with the other ingredients.

In a third (small) saucepan, melt the remaining butter over a gentle heat.

Whilst that’s melting, whizz all the ingredients in your food processor to form a smooth purée. Blend in the parsley and then add the sherry, cream and melted butter. Season to taste. Pour this mixture into either one mould, 10 small ramekin dishes or, as I did, four pretty serving dishes – we ate two over the course of the weekend and I’ve frozen the other two for future enjoyment. Whichever choice you make, chill the pate for at least 12 hours to allow the flavours to gather.

Serve your chicken liver pate with brandy with toasted fresh bread or toasted brioche. If you can run to a dessert wine as well, it works indulgently well. Talk about feasting like kings – fabulous!

Inspired by…

Don’t know – torn from a magazine so many years ago that the page is yellow.

How easy…

Very, very easy and for fantastic results!

 

 

Poached Egg with Asparagus and Parma Ham

 

You know how sometimes the ridiculously simple can be stunningly good – this little recipe fits that description. I can’t give you exact measurements because this is definitely one that is defined by your individual taste and appetite. Bottom line though, it’s a gorgeous little indulgent lunch or starter that you can knock out in no time and will knock your socks off! This version of poaching an egg is also fabulous, creates no washing up and is failsafe (dare I say it!)

Serves 1

What you need…

A few slices of Parma Ham, up to you; it depends how much you fancy

A few asparagus spears, again as much as you fancy

1 Large Egg

Parmesan, grated, again the amount depends on your taste

Sea salt and black pepper

What to do…

On your worktop, layout out one 30cm square piece of cling film. Lay another, the same size on top. (The size is a rough guide). Rub a teaspoon of olive oil all over the middle of the top piece. Pick up the double cling film layers gently push into a teacup. Break your egg into the cling film and then pick up the corners and edges of the cling film layers and tie in a knot so that you egg is in a little cling film bundle. Pop into a saucepan of boiling water, turn down the heat to medium and simmer for 5-6 minutes.

Take the asparagus and cut the hard ends off (usually about half of the spear) and pop them into a separate shallow pan of boiling, salted water. Boil for about 4 minutes – test one to see if it’s cooked to your liking. Drain in a colander.

Arrange the Parma ham and cooked asparagus on a plate.

Cut your poached egg ‘bundle’ just below the knot and tip the egg out onto the Parma ham and asparagus.

Season with Parmesan, salt and pepper. Break open the egg and watch with delight as the yolk dribbles all over the asparagus and ham. For maximum enjoyment, try a bit of everything with each forkful. Serve with toasted Italian bread – Pane Pugliese (very crispy). Altogether poached egg with asparagus and Parma ham can be described as very yummy!

Inspired by…

The poached egg is Jamie Oliver’s. The dish itself is just kinda out there I think.

How easy…

About as easy as it gets!

 

 

Haggis with Scallops, Caramelised Pear and Beurre Blanc Sauce

Yes, I know it sounds revolting and I was met with considerable apprehension when I announced that I was serving this up. But after the first tentative mouthful, it was proclaimed as really tasty and a culinary success! Haggis, let’s face it, gets bad PR but honestly, this is a really rich, lovely winter dish. Written up here as a starter, it can also be served as a main course, adding green vegetables (steamed leek and cabbage) and potato (Dauphinoise would work well). So, give it a go and be happily surprised!

Serves 4

What you need…

1 x 450g good quality Haggis (I used Simon Howie’s Haggis Company).

Splash of olive oil

12 good sized scallops, hand-dived if you can spare the pennies

Sea salt and black pepper

for the beurre blanc sauce

2 shallots, finely chopped

20ml white wine vinegar

40ml white wine

40ml water

75g butter, cut into small chunks

Sea salt and black pepper

for the caramelised pears

50g butter

2 tablespoons soft dark brown sugar

3 pears, unpeeled, cored and chopped into 1 cm pieces

What to do…

To cook your haggis, follow the instructions that it comes with. In my case, it was simply to wrap the haggis, skin and clips intact, in foil and pop in a saucepan of water, bringing it to the boil before gently simmering it for 45 minutes.

For the sauce, pop the shallots, vinegar, white wine and water into a saucepan and cook on a moderate heat until the liquid is halved. Remove from the heat and add the butter chunks one at a time, using a balloon whisk to ensure that each chunk is fully blended in before adding the next. Once it is all added, season with salt and pepper and return to the hob, keeping it warm on a low heat.

For the caramelised pears, heat the butter and sugar in a small saucepan on a moderate heat until they are both melted, stirring regularly. Tip in the chopped pears and gently stir them in, ensuring they are all evenly coated with butter. Reduce the heat and just leave them in the pan for 15 minutes, stirring occasionally. They will finish up golden and delicious.

Finally, about five minutes before you are ready to serve, splash a little oil in a frying pan and when it’s hot, chuck in your scallops. Fry them for two minutes on each side until they are golden brown. Season.

To serve your haggis with scallops, caramelised pear and beurre blanc sauce, simply provide each person with one generous slice of haggis in the centre of the plate, topping it with the seared scallops, scatter the pears around the side and drizzle the beurre blanc over the pears.

The vinegar and wine in the beurre blanc sauce provide a gently, slightly sharp contrast to the richness of the haggis and the sweetness of the pear provides a perfect foil to the meat’s depth of flavour. It really works beautifully – simply delicious!

Inspired by…

Loch Fyne Restaurants currently have a version of this on their menus. I hope my interpretation does it justice!

How Easy…

Not difficult but loads of pots and pans, especially if it’s being served with accompaniments for a main course.

Whilst the haggis is cooking, you have plenty of time to make the beurre blanc and then the caramelised pears, just keeping both of them warm until you are ready to serve.

Butternut Squash Soup

This is a wonderful, warming, Autumnal soup that is so comforting but made extra special with one of my favourite additions: truffle oil! A lovely lunch on a dreary grey day, this soup is also an excellent dinner party starter and has been served up to most, if not all of our friends, all of whom love it!

Serves 6 – 8

What you need…

Glug of olive oil

1 teaspoon of Italian seasoning or sage

3 cloves of garlic, chopped

I red onion, roughly chopped

2 medium carrots, peeled and roughly chopped

2 celery sticks, trimmed and roughly chopped

Three sprigs of rosemary

1 red chilli, de-seeded and finely chopped

Salt and pepper to taste

1 Kg butternut squash

1 litre chicken stock (I use 2 x stock pots), heated

Truffle oil to serve (my favourite is Carluccio’s Olio al Tartufo Bianco – some other brands taste too oily)

What to do…

In a large saucepan, pour in your glug of olive oil and heat on medium.

Add the Italian seasoning, garlic, onion, carrots, celery, rosemary, chilli, salt and pepper. Turn down heat to low and leave to soften for 15 minutes.

Add the butternut squash and stock, bring to the boil. Then cover and simmer for 30 minutes.

Remove the rosemary stems and then food-process the rest to produce this wonderful, thick autumnal Butternut Squash Soup.

Serve drizzled with a little truffle oil.

Tip…

I’ve taken to buying, garlic and chilli, amongst other herbs and spices, from the Waitrose Cooks’ Ingredients frozen range – they come ready chopped and so they get added to recipes via a quick shake or two, rather than being precisely measured out!

Inspired by…

Jamie Oliver

How easy…

It really doesn’t come any easier than this! You can also make it a couple of days before you want it – keeping it in the fridge – and it freezes really well. So, quite often, I’ll double up on the ingredients, freezing half.