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Starters



                              Please scroll down for the following STARTER recipes

AVOCADO AND PRAWN WITH WATERCRESS MAYONNAISE
CHICKEN LIVER PATE
CUCUMBER AND CREAM CHEESE MOUSSE
EGG AND WATERCRESS MOUSSE
GOATS CHEESE, SPINACH & RED ONION FLAN
NOBLES CHICKEN LIVER PÂTÉ
PRAWN AND CRAB CAKES WITH CHILLI JAM
SALMON MOUSSE
SARDINE PATE
SMOKIES
STUFFED TOMATOES (COLD)
STUFFED TOMATOES (HOT)
TODD PÂTÉ


AVOCADO AND PRAWN WITH WATERCRESS MAYONNAISE
1 x 3 oz bunch watercress, washed & drained
1 teaspoon (1 x 5ml spoon) French mustard
1 oz (25g) parsley
¼ pint (150ml) mayonnaise
2 tablespoon (2 x 15ml spoons) sour cream or natural
yoghurt
Seasoning to taste
2 avocados
Juice of 1 lemon
4 oz prawns
 
Reserve some watercress for garnish.

Place watercress, parsley, mayonnaise, sour cream, seasoning and mustard in a liquidiser, blend until smooth to make the watercress mayonnaise.

Slice avocados, sprinkle with lemon juice to help prevent discolouring and arrange on a plate.

Mix prawns with the mayonnaise, spoon on to plate with the avocados and serve immediately.


CHICKEN LIVER PATE                   Serves 6 as a starter

8oz  (227g) chicken livers
2 rashers bacon
1 small onion, finely chopped
3oz (85g) butter
brandy

Fry rashers gently until fat runs.  Discard any green or sinewy bits of the chicken livers and fry gently until lightly cooked.

Fry onion.    Melt butter and blitz all the ingredients in the food processor until smooth.

Season to taste with brandy and pepper; taste before adding salt – if bacon is salty it may not need it.    Serve with toast
CUCUMBER AND CREAM CHEESE MOUSSE          Serves 4-6

1 large cucumber
¼ pint double cream
¼ pint cold water
½ teaspoon salt
2 teaspoons castor sugar
½ oz (or rounded tablespoon) powdered gelatine
¼ pint mayonnaise
½ lb cream cheese

Peel cucumber and cut lengthways, remove seeds, and chop coarsely.

Whip cream in mixing bowl until soft.  Put water, salt and sugar into saucepan and sprinkle in the gelatine. Allow to cool.

Stir in the mayonnaise and cheese, and add the chopped cucumber and fold in the lightly whipped cream.    Transfer to a wetted ring mould.


EGG AND WATERCRESS MOUSSE       Serves 6
1 bunch of watercress, finely chopped
4 hardboiled eggs, chopped
½ pint mayonnaise
1 tablespoon gelatine
1 tablespoon lemon juice
2 tablespoons water
1 egg white
Salt and pepper

Mix the watercress with the chopped eggs and the mayonnaise.

Dissolve the gelatine in the lemon juice and water.

Add to the watercress and egg mixture, then fold in stiffly whisked egg whites.

Refrigerate until set.


GOATS CHEESE, SPINACH & RED ONION FLAN        Serves 6
 
1 ready baked 8 inch flan case of puff or flaky pastry
1lb (454g) red onions
1lb (454g) spinach
8oz (227g) goats cheese
2oz (57g) butter
nutmeg

 
Fry onions gently in butter until really soft – at least 20 minutes.
Boil spinach for 2 minutes, drain, let cool and squeeze as much moisture out as possible, using your hands.

Spread the flan case with the fried onions, then the spinach.

Season the spinach really well with a little salt and freshly grated nutmeg.

Cover with slices of goats cheese and cook in oven Gas Mark 6 (200°C/400°F) until cheese has melted and flan is hot through.



NOBLES CHICKEN LIVER PÂTÉ
A great favourite on the produce stall at our various village events. This freezes very well if you do it before you put the skimmed butter and decoration on. Thaws best overnight.

175g (6 oz) onions
175g (6 oz) rindless streaky bacon
700g (1½ lbs) chicken livers
225g (8 oz) butter
2 cloves of garlic
1½ level teaspoons dried thyme or marjoram
Salt and pepper
15-30ml (1-2 tablespoons) lemon juice
45ml (3 tablespoons) brandy

Roughly chop the onions and cut the bacon into small pieces. Rinse and drain the livers, removing any stringy parts, and cut each one into two or three pieces.

Heat 3 oz butter in a large sauté or frying pan. Add the onion and bacon and cook over a moderate heat until they begin to brown, stirring occasionally.

Increase the heat and stir in the livers and crushed garlic, thyme and seasoning.

Stir-fry over a high heat for about three minutes, until the ingredients are well browned and the livers retaining a hint of pink inside.     Cool off the heat for 15mins.

Put the pan ingredients in a food processor with a further 3 oz
of softened butter and the lemon juice and brandy. Blend until almost smooth and adjust seasoning.

Turn the mixture into a serving dish, leaving half an inch space at the top. Cover and chill. Takes about 2 hours.  Melt the remaining butter, skim and smooth over the pâté with, if wanted, your choice of decoration. Bay leaf, peppercorns, parsley, or whatever.

Cover and refrigerate for up to 5 days. Leave at room temperature for about 30 mins before serving.


PRAWN AND CRAB CAKES WITH CHILLI JAM         Serves 4
 
250g white crab meat
Grated rind and juice of 1 lime
4 spring onions, finely chopped
1 red chilli, de-seeded and finely chopped
1 teaspoon grated ginger
1 teaspoon crushed garlic
3 tablespoons chopped coriander
3 tablespoons mayonnaise
125g white breadcrumbs
200g cooked tiger prawns

Mix all the other ingredients then fold in the prawns and chilli.   Divide into balls, flatten and fry for 4-5 mins in oil.

Serve with salad and chilli jam as a starter.

CHILLI JAM

2 red chillies, de-seeded and chopped
6 tablespoons sugar
2 tablespoons water
 

Put everything into a pan and simmer until almost thick.

 
SALMON MOUSSE              Serves 4 as a starter
 
71/2oz (220g) can red salmon
1 small (51/2 fl oz can evaporated milk
3/4oz (20g) flour
3/4oz (20g) butter
salt and pepper
2 teaspoons gelatine
up to 1/2 pint mayonnaise
2 to 3 drops Tabasco Sauce
1 egg white
lemon and watercress to garnish

 
Drain salmon and beat with fork until smooth.
Make the evaporated milk up to 1/2 pint with water.  Melt butter, add flour, salt and pepper.

Gradually add milk, stirring until thick and smooth. Cook for 2 to 3 minutes.
Dissolve gelatine in 3 tablespoons water over gentle heat.   Add slowly to sauce, beating well.

Add salmon, mayonnaise and Tabasco. Mix thoroughly.  Beat egg white and fold into fish mixture.

Pour into 7 inch soufflé dish or 4 small dishes. Chill thoroughly and serve with twists of lemon and sprigs of watercress.


SARDINE PATE          Serves 4 as a starter
 
1 tin sardines in oil
butter
lemon juice
salt and pepper
 
Discard oil
Place sardines with an equal quantity of butter in the food processor and blitz until smooth.

Season with lemon juice, salt and pepper.    Serve with toast.



SMOKIES        Serves 8

8 individual ramekin dishes
3-4 small smoked haddock fillets
Small packet of frozen prawns to give approx. 6 prawns
per dish
4 hard boiled eggs
1 tin chopped tomatoes
Butter, flour and a little milk for the sauce.
½ pint of whipping cream
Grated cheddar cheese and breadcrumbs for the topping.

Lightly butter the ramekin dishes.

Strain tomatoes – reserve the liquid – divide tomato mixture between the dishes.

Cook haddock fillets – flake fillets – divide between the dishes.

Divide the prawns between the dishes. Chop the eggs and divide between the dishes. Season with black pepper – no salt.

Melt butter in pan and mix in the flour – add liquid from the tomatoes and then add cream – mix to a smooth consistency – add a little milk if necessary. Pour over the fish etc. You need enough sauce to cover the fish.

Toast breadcrumbs under the grill until golden.

Sprinkle grated cheese and breadcrumbs over the sauce as topping. Cook at 170ºC for approx. 15-20 minutes.



STUFFED TOMATOES (COLD)       Serves 3 as a starter
 
6 firm ripe tomatoes
salt and pepper
1 tablespoon lemon juice
3 tablespoons olive oil
1lb (454g) young peas
mayonnaise
mint or parsley
 
Choose firm tomatoes the same size. Cut a slice from the top of each and carefully scoop out the pulp; season with salt and pepper.
Turn upside down to drain.  Mix oil and lemon juice and paint the inside of each tomato with this mixture using a pastry brush.

Chill.    Cook peas in a little salted boiling water.

Drain and cool.   Mix with just enough mayonnaise to moisten.

Fill tomatoes with mixture.  Garnish with a sprig of parsley or mint.


STUFFED TOMATOES (HOT)       Serves 3 as a starter
 
6 firm ripe tomatoes
1 tablespoon soft breadcrumbs
4oz (110g) grated emmental cheese
1 egg
3 fl oz (85ml) milk
salt and pepper
 
Choose firm tomatoes the same size.
Cut a slice from the top of each and carefully scoop out the pulp; season with salt and pepper and turn upside down to drain. Beat egg and milk together and add breadcrumbs and cheese.

Fill tomatoes with the mixture.

Stand in a buttered baking dish and bake in a moderate oven Gas Mark 4 (180°C/350°F) for 10–15 minutes, until tomatoes are tender and filling is cooked.


TODD PÂTÉ       Serves 6
A really good rough pâté suitable for picnics and lunches. Serve with a salad.
Green back bacon to line dish
¾ lb chicken livers
1 lb sausage meat
½ teaspoon mixed herbs
½ teaspoon garlic salt
2 tablespoons brandy
½ small minced onion
Pepper and salt to taste

Fry the livers and blend until consistent.  Add the rest of the ingredients and mix well.

Pack into a terrine dish lined with the bacon.   Place bay leaves on the top, and then cover.

Cook at 375ºF for 1 hour.    Weight down and chill in the fridge.