06/02/16 recipe -Taste USA

Thursday, June 2, 2016

Gazpacho

How to Make Gazpacho Recipe - preparation 20 minutes plus chilling

Serves 6

Ingredients:
1 medium cucumber, chopped
675g/1½lb ripe tomatoes, skinned and chopped
1 green (bell) pepper, seeded and chopped
1 red onion, chopped
2 garlic cloves, crushed
4 tbsp olive oil
2 tbsp sherry vinegar
450ml/¾ pint/1¾ cups tomato juice
2 tbsp tomato paste
salt and ground black pepper
ice cubes and diced red (bell)pepper to serve

Method:
1 In a large bowl, mix together the cucumber, tomatoes, green pepper, onion, garlic, oil, vinegar, tomato juice and tomato paste. Season with salt and pepper.

2 Blitz the mixture, in batches, in a blender or food processor until smooth.

3 Return the soup to the bowl, cover and then chill in the refrigerator for at least 2 hours.

4 Just before serving, add some ice cubes to the soup. Serve in shallow bowls topped with diced red pepper.

Ratatouille

How to Make Ratatouille Recipe - preparation 20 minutes cooking time 45 minutes

Serves 4

Ingredients:
5 tbsp olive oil
2 onions, thinly sliced
3 garlic cloves, crushed
1 aubergine (eggplant), cubed
450g/1lb courgettes (zucchini), thinly sliced
450g/1lb tomatoes, peeled and roughly chopped
1 green and 1 red (bell) pepper, seeded and sliced
4 tbsp chopped fresh basil
2 tbsp tomato paste
salt and ground black pepper
chopped fresh parsley to garnish

Method:
1 Heat the oil in a large pan over a low heat, add the onions and garlic and fry gently for 10 minutes or until softened.

2 Add the aubergine, courgettes, tomatoes, green and red peppers, basil, parsley and tomato paste. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes.

3 Simmer for 30 minutes or until all the vegetables are just tender. If the sauce is still quite liquid, simmer for longer, so the liquid evaporates and the sauce thickens.

4 Sprinkle with parsley, and serve the ratatouille hot, at room temperature or cold.

Ratatouille

Whisky Refresher

How to Make Whisky Refresher Recipe - preparation 2 minutes

Serves 4

Ingredients:
100ml/3½fl oz/⅓ cup whisky or bourbon
500ml/17fl oz/2 cups lemonade

Method:
1 Fill four tumblers with crushed ice. Pour in the whisky and lemonade.

Pina Colada

How to Make Pina Colada Recipe - preparation 2 minutes

Serves 1

Ingredients:
75ml/3fl oz/5 tbsp white rum
125ml/4fl oz/½ cup pineapple juice
50ml/2fl oz/¼ cup coconut cream

Method:
1 Blend the rum, pineapple juice and coconut cream with some crushed ice. Pour into a glass or a hollowed-out pineapple half.

Daiquiri

How to Make Daiquiri Recipe - preparation 2 minutes

Serves 1

Ingredients:
juice of ½ lime or ¼ lemon
1 tsp sugar
25ml/1fl oz/2 tbsp white rum

Method:
1 Shake the fruit juice, sugar and rum with some crushed ice. Pour into a frosted glass.

Dry Martini

How to Make Dry Martini Recipe - preparation 2 minutes

Serves 1

Ingredients:
50ml/2fl oz/¼ cup French vermouth
25ml/1fl oz/2 tbsp dry gin
1 stuffed olive

Method:
1 Shake the vermouth and gin together with some crushed ice. Pour into a glass and float an olive on top

Brandy Alexander

How to Make Brandy Alexander Recipe - preparation 2 minutes

Serves 1

Ingredients:
25ml/1fl oz/2 tbsp brandy
25ml/1fl oz/2 tbsp crème de cacao
25ml/1fl oz/2 tbsp double (heavy) cream
a pinch of freshly grated nutmeg

Method:
1 Mix together the brandy, crème de cacao and cream. Shake well. Dust with nutmeg.

Ruby Crush

How to Make Ruby Crush Recipe - preparation 5 minutes

Serves 10

Ingredients:

1 bottle sparkling wine

300ml/½ pint/1¼ cups Calvados

1l/1¾ pints/4 cups cranberry juice, chilled

450ml/¾ pint/1¾ cups sparkling water, chilled

Method:

1 Pour the sparkling wine, Calvados and cranberry juice into a glass serving bowl.

2 Add the sparkling water and some ice.

Whisky Sour

How to Make Whisky Sour Recipe - preparation 2 minutes

Serves 1

Ingredients:
juice of ½ lemon
1 tsp sugar
25ml/1fl oz/2 tbsp rye whisky

Method:
1 Mix the lemon juice, sugar and whisky, and shake well with some ice.

Pink Gin

How to Make Pink Gin Recipe - preparation 2 minutes

Serves 1

Ingredients:
2–3 drops Angostura bitters
25ml/1fl oz/2 tbsp gin

Method:
1 Put the bitters in a glass and turn it until the sides are well coated. Add the gin and top up with iced water to taste.

Iced Coffee

How to Make Iced Coffee Recipe - preparation 5 minutes plus chilling

Serves 2

Ingredients:
150ml/¼ pint/scant ⅔ cup cold espresso or strong black coffee, chilled
3 tbsp coffee-flavoured liqueur
125ml/4fl oz/½ cup single (light) cream, chilled
1 tbsp sugar syrup to taste
crushed ice

Method:
1 Stir the coffee and coffee liqueur together in a jug. Cover and leave to chill in the refrigerator for at least 30 minutes or until ready to serve.

2 Stir in the cream and sweeten to taste with sugar syrup.

3 Put some crushed ice in two tall glasses and pour the coffee over. Serve immediately.

Gin Sling

How to Make Gin Sling Recipe - preparation 10 minutes

Serves 6

Ingredients:
2 lemons
3 tbsp caster (superfine) sugar
150ml/¼ pint/scant ⅔ cup freshly squeezed lemon juice
150ml/¼ pint/scant ⅔ cup freshly squeezed lime juice
150ml/¼ pint/scant ⅔ cup gin
ice cubes
soda water

Method:
1 Rub half a lemon around the rim of each of six glasses. Put 1 tbsp sugar on a saucer and press the rim of each glass into the sugar.

2 Put the lemon and lime juices in a cocktail shaker or screw-topped jar with the remaining sugar and the gin and shake vigorously.

3 Cut the remaining lemon into six slices.

4 Serve the gin sling over ice, topped up with soda water.

Virgin Mary

How to Make Virgin Mary Recipe - preparation 5 minutes

Serves 2

Ingredients:
8 ripe tomatoes
a pinch of celery salt
dash of Worcestershire sauce
dash of Tabasco sauce
150g/5oz/scant ⅔ cup low-fat natural yogurt, well chilled
4 ice cubes, crushed
2 small celery sticks to serve

Method:
1 Quarter the tomatoes and put them in a blender.

2 Season with celery salt, Worcestershire sauce and Tabasco sauce. Add the yogurt and blitz until smooth.

3 Fill two large glasses with crushed ice, pour the tomato mixture over the top and serve with the celery sticks.

Planters Tea Punch

How to Make Planters Tea Punch Recipe - preparation 10 minutes plus infusing and cooling

Serves 2

Ingredients:
2 tsp Indian tea leaves
5cm/2in piece cinnamon stick
2 tsp caster (superfine) sugar
1 large ripe mango
juice of 3 oranges
a few ice cubes
2 cinnamon sticks to serve

Method:
1 Put the tea leaves in a heatproof jug with the cinnamon and sugar. Pour in 225ml/8fl oz/1 cup boiling water and set aside to infuse for 5 minutes.

2 Strain through a fine sieve and set aside to cool.

3 Peel and stone the mango and chop the flesh. Blitz in a blender with the orange juice and cold tea.

4 Serve in two glasses with ice and cinnamon sticks.

Orange Soda

How to Make Orange Soda Recipe - preparation 5 minutes

Serves 2

Ingredients:
4 medium oranges
1 lemon
2 tbsp sugar syrup
a few ice cubes
soda water, chilled

Method:
1 Cut off the peel from the oranges and lemon, removing as much white pith as possible. Chop the flesh roughly, discarding any pips, and put in a blender and blitz until smooth. Sweeten with sugar syrup to taste.

2 Divide between two glasses and add a few cubes of ice. Top up with soda water and serve immediately.

Best Sangria

How to Make Best Sangria Recipe - preparation 5 minutes

Serves 8

Ingredients:
2 lemons, sliced
2 oranges, sliced
1 bottle red wine
50ml/2fl oz/¼ cup brandy
750ml/1¼ pints/3 cups lemonade
ice to serve

Method:
1 Put the lemon and orange slices in a large jug.

2 Add the red wine, brandy and lemonade to the jug and stir together to mix well.

3 Serve the sangria in tall glasses with plenty of ice.

Mulled Wine

How to Make Mulled Wine Recipe - preparation 10 minutes plus infusing cooking time 10–15 minutes

Serves 6

Ingredients:
2 oranges
6 cloves
1 bottle fruity red wine
50ml/2fl oz/¼ cup brandy
1 cinnamon stick, broken, plus extra to garnish
a pinch of mixed spice
2 tbsp granulated sugar

Method:
1 Cut one of the oranges into six wedges and stud each one with a clove. Squeeze the juice from the other orange.

2 Put the clove-studded orange wedges in a stainless steel pan with the orange juice, red wine, brandy, cinnamon stick, mixed spice and sugar.

3 Warm gently over a low heat for 10–15 minutes, then remove from the heat and set aside for 10 minutes.

4 Strain into a serving jug and serve in heatproof glasses.

Champagne Cocktail

How to Make Champagne Cocktail Recipe - preparation 5 minutes

Serves 8

Ingredients:
125ml/4fl oz/½ cup Grand Marnier or orange liqueur
4 tbsp grenadine
1 large orange, cut into 8 slices
8 sugar cubes
1 bottle champagne, cava or Prosecco, chilled

Method:
1 Divide the Grand Marnier and grenadine among eight champagne glasses.

2 Add an orange slice and a sugar cube to each glass.

3 Top up the glasses with the champagne, cava or Prosecco and serve immediately.

Veggie Cocktail

How to Make Veggie Cocktail Recipe - preparation 10 minutes plus chilling

Serves 6

Ingredients:
225g/8oz canned pimientos
juice of 2 lemons
1 onion, chopped
2 tbsp horseradish sauce
1 litre/1¾ pints/4 cups tomato juice
2 tsp Worcestershire sauce
dash of Tabasco sauce
finely chopped spring onions (scallions) to garnish

Method:
1 Put the pimientos in a blender with the lemon juice, onion and horseradish sauce. Blitz until smooth.

2 Transfer to a jug and gradually stir in the tomato juice. Season to taste with the Worcestershire sauce and Tabasco.

3 Chill in the refrigerator. Serve in six tall glasses, garnished with spring onions.

Summer Fruit Cup

How to Make Summer Fruit Cup Recipe - preparation 10 minutes

Serves 6

Ingredients:
340g/12oz ripe melon
340g/12oz raspberries
1.2 litres/2 pints/5 cups chilled lemonade
450ml/¾ pint/1¾ cups Pimm’s
ice cubes
fresh mint sprigs to decorate

Method:
1 Quarter the melon and discard the peel and seeds.

2 Put the flesh in a blender and blitz until smooth. Sieve into a large serving jug.

3 Wash the raspberries and pat dry with kitchen paper. Add to the jug and top up with lemonade and Pimm’s.

4 Add lots of ice and stir together. Serve in six glasses, decorated with sprigs of mint.

Summer Berry Sherbet

How to Make Summer Berry Sherbet Recipe - preparation 10 minutes Serves 2

Ingredients:
150g/5oz strawberries
150g/5oz raspberries
2 tbsp strawberry or raspberry syrup
1 egg white
4 ice cubes

Method:
1 Hull the strawberries. Wash all the fruit and pat dry with kitchen paper. Put them in a blender.

2 Add the fruit syrup and blitz briefly until smooth.

3 In a bowl, whisk the egg white until thick and foamy but not stiff. Add to the blender with the ice cubes.

4 Blitz for a few seconds until slushy. Pour into two glasses and serve.

Fruit Punch

How to Make Fruit Punch Recipe - preparation 10 minutes

Serves 4

Ingredients:
250g/9oz fresh pineapple
1 ripe papaya
1 large ripe mango
2 ripe guavas
2 passion fruit
a few ice cubes
300ml/½ pint/1¼ cups lemonade
300ml/½ pint/1¼ cups orange juice

Method:
1 Peel and core the pineapple, then roughly chop the flesh.

2 Peel the papaya and scoop out the black seeds. Roughly chop the flesh.

3 Slice the flesh off the central stone of the mango, then peel and chop the flesh.

4 Peel the guavas and discard the seeds. Chop roughly.

5 Halve the passion fruit and scoop out the seeds and pulp.

6 Put all the fruit in a blender and blitz until thick and smooth.

7 Transfer to a large jug and stir in some ice. Top up with lemonade and orange juice and serve.

Pimms and Lemonade

How to Make Pimms and Lemonade Recipe - preparation 10 minutes

Serves 4

Ingredients:
ice cubes
200ml/7fl oz/¾ cup Pimm’s No 1
600ml/1 pint/2½ cups chilled lemonade
¼ cucumber, thinly sliced
1 orange, thinly sliced
6 strawberries, hulled and sliced
a few fresh mint leaves

Method:
1 Put some ice cubes in a large jug (pitcher) and pour in the Pimm’s and lemonade.

2 Add the cucumber, orange, strawberries and mint and stir well.

3 Serve immediately in four tall glasses.

Cranberry Cooler

How to Make Cranberry Cooler Recipe - preparation 2 minutes

Serves 2

Ingredients:
ice cubes
150ml/¼ pint/scant ⅔ cup cranberry juice
lemonade

Method:
1 Half-fill two tall glasses with ice. Divide the cranberry juice between them.

2 Top up with lemonade, stir well and serve.

Elderflower Fizz

How to Make Elderflower Fizz Recipe - preparation 10 minutes plus chilling

Serves 10

Ingredients:
20 tbsp chilled elderflower cordial
3 bottles sparkling wine, e.g. cava or Prosecco, chilled

Method:
1 Pour 2 tbsp elderflower cordial into each of ten champagne flute glasses.

2 Top up each glass with sparkling wine and serve.

Fruity Mint Julep

How to Make Fruity Mint Julep Recipe - preparation 10 minutes

Serves 2

Ingredients:
12 fresh mint leaves plus sprigs to garnish
2 tsp icing (confectioner’s) sugar
75ml/3fl oz/5 tbsp bourbon
250g/9oz crushed pineapple
275g/10oz crushed ice

Method:
1 Put the mint leaves in a jug. Add the icing sugar and crush the leaves.

2 Add the bourbon and crushed pineapple and stir well.

3 Add the crushed ice and divide between two tall glasses. Serve garnished with mint sprigs.

Ginger Fizz

How to Make Ginger Fizz Recipe - preparation 10 minutes

Serves 2

Ingredients:
½ cantaloupe melon
1 lemon
2 pieces stem ginger in syrup
a few ice cubes
300ml/½ pint/1¼ cups dry ginger ale, chilled

Method:
1 Cut the melon into slices and remove the skin. Discard the seeds and roughly chop the flesh.

2 Peel the lemon, removing the white pith. Chop the lemon roughly, discarding any pips.

3 Chop the ginger and put in a blender with the melon and lemon. Blitz until smooth.

4 Pour into two tall glasses and add some ice cubes. Top up with dry ginger ale and serve.

Clementine Jelly Shots

How to Make Clementine Jelly Shots Recipe - preparation 10 minutes plus chilling cooking time 5 minutes

Makes 12

Ingredients:
5 gelatine leaves
16 clementines
125g/4oz/½ cup caster (superfine) sugar
4 tbsp vodka (optional)

Method:
1 Put the gelatine in a bowl and cover with cold water. Set aside to soak for 5 minutes.

2 Zest 2 clementines and put the zest in a large pan. Squeeze the juice from the zested and whole clementines and add to the pan with the sugar and the vodka (if using).

3 Lift the softened gelatine out of the soaking liquid and add to the pan. Heat gently, stirring until the sugar dissolves. Strain into a large jug with a pouring spout and make up to 1 litre/1¾ pints/4 cups with cold water. Pour into 12 small shot glasses and chill in the refrigerator for at least 5 hours.

4 Take the jellies out of the refrigerator 5 minutes before serving to allow them to soften slightly.

Clementine Jelly Shots

Fresh Fruit Punch

How to Make Fresh Fruit Punch Recipe - preparation 5 minutes

Serves 8

Ingredients:
250ml/8fl oz/1 cup orange juice
250ml/8fl oz/1 cup pineapple juice
150ml/¼ pint/scant ⅔ cup peach juice
juice of 5 lemons
750ml/1¼ pints/3 cups sparkling water or tonic water
ice cubes
225g/8oz fresh strawberries, hulled and sliced
1 orange, cut into slices, then quartered

Method:
1 Put the orange, pineapple, lemon and peach juices and the blackcurrant cordial in a large punch bowl.

2 Stir well, then add the sparkling water or tonic water and plenty of ice.

3 Divide the strawberries and orange slices between eight tall glasses and top up with the fresh fruit punch. Serve the punch immediately.

Elderflower Cordial

How to Make Elderflower Cordial Recipe - preparation 5 minutes cooking time 10 minutes plus infusing

Serves 30

Ingredients:
2kg/4½lb/9 cups sugar
75g/3oz citric acid
2 unwaxed lemons, sliced
20 fresh elderflower heads, shaken and stalks trimmed

Method:
1 Put the sugar and 1.2 litres/2 pints/5 cups water in a pan. Heat gently without boiling, stirring until the sugar dissolves.

2 Bring to the boil and then remove from the heat.

3 Stir in the citric acid, lemon slices and elderflowers. Cover the pan and leave to infuse overnight or for up to 24 hours.

4 Pass the liquid through a sieve lined with muslin (cheesecloth) into a bowl. Pour into sterilized bottles and store in the fridge

Asian Sauce

How to Make Asian Sauce Recipe - preparation 5 minutes plus infusing Dresses

24 oysters

Ingredients:
2 tbsp sesame oil
4 tbsp soy sauce
1 tsp grated fresh root ginger
juice of ½ lemon
1 garlic clove, crushed
2 spring onions (scallions), diced

Method:
1 In a small bowl, stir together the oil, soy sauce, ginger, lemon juice, garlic and spring onions.

2 Serve with the oysters.

Lime Chilli Sauce

How to Make Lime Chilli Sauce Recipe - preparation 5 minutes plus infusing Dresses

24 oysters

Ingredients:
1 red chilli, diced
grated zest and juice of 1 lime
2 tsp grated fresh root ginger
5 tbsp rice wine vinegar
fresh coriander (cilantro) sprigs
1 tsp sugar

Method:
1 In a small bowl, stir together the chilli, lime zest and juice, ginger, wine vinegar and sugar. Chop a few sprigs of coriander and add to the dip.

2 Serve with the oysters.

Fresh Oysters

How to Make Fresh Oysters Recipe - preparation 5 minutes plus infusing Dresses

24 oysters

Ingredients:
You can eat oysters with lemon juice and a dash of Tabasco, or try one of the following sauces.
Allow 4–6 oysters per person, and always make sure they are really fresh. You can shuck them
yourself or ask your fishmonger to do it for you. Serve the oysters on crushed ice or rock salt.
SHALLOT VINEGAR
2 shallots, finely chopped
8 tbsp red wine vinegar
a pinch of sugar

Method:
1 In a small bowl, mix together the shallots, red wine vinegar and sugar to taste. Stir and set aside to infuse for 1 hour.

2 Serve with the oysters.

Poached Salmon

How to Make Poached Salmon Recipe - preparation 15 minutes cooking time 10 minutes plus cooling

Serves 8

Ingredients:
1 x 2.5kg/5½lb whole salmon, cleaned and gutted
4 tbsp white wine
1 bay leaf
salt and ground black pepper
cucumber slices to garnish
lemon quarters to serve
mayonnaise or hollandaise sauce to serve

Method:
1 Fill a fish kettle or large shallow pan with water and add the white wine, bay leaf and some seasoning. Bring to the boil, then lower the salmon into the kettle or pan.

2 Bring back to the boil and cook for 5 minutes, then turn off the heat.

3 Cover the kettle or pan and leave the salmon to cool in the poaching liquid until it is completely cold.

4 Lift the salmon out of the liquid and carefully remove the skin and bones.

5 Place on a serving platter and garnish with cucumber slices and lemon quarters. If wished, arrange the cucumber along the length of the fish, overlapping like scales.

6 Serve cold with mayonnaise or hollandaise sauce.

Crab Croustades

How to Make Crab Croustades Recipe - preparation 15 minutes

Makes 16

Ingredients:
125g/4oz fresh or canned white crabmeat
2 tsp Thai fish sauce
3 tbsp light mayonnaise
1 tbsp sweet chilli sauce
a small handful of fresh coriander (cilantro), chopped
16 mini croustade cases
ground black pepper

Method:
1 Put the crabmeat, fish sauce, mayonnaise, chilli sauce and coriander in a bowl. Mix together and season with pepper.

2 Fill each mini croustade case with a little of the crabmeat mixture and serve.

Pesto Pepper Croutes

How to Make Pesto Pepper Croutes Recipe - preparation 20 minutes cooking time 15 minutes

Makes 24

Ingredients:
1 long thin baguette
olive oil to brush
12 tsp fresh red pesto
24 small fresh basil leaves
4 grilled yellow (bell) pepper pieces, each sliced into 4 strips

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Cut the baguette into 24 slices and lightly brush both sides of each slice with oil.

3 Place the bread on a baking sheet and bake in the oven for 15 minutes.

4 Spread ½ tsp pesto on each croûte and top with a basil leaf. Cover with a pepper strip and serve.

Prawn Poppadoms

How to Make Prawn Poppadoms Recipe - preparation 10 minutes cooking time 3 minutes

Makes 24

Ingredients:
1 tbsp sesame oil
24 raw peeled tiger prawns (shrimp)
4 tbsp sweet chilli sauce
150ml/¼ pint/scant ⅔ cup thick Greek yogurt
24 mini poppadoms
24 tiny sprigs of fresh basil or dill

Method:
1 Heat the oil in a frying pan over a medium heat. Add the prawns and cook for 3–4 minutes, turning halfway through, until they turn pink. Stir in 2 tbsp sweet chilli sauce.

2 Blend the remaining sweet chilli sauce with the yogurt and spoon on to the mini poppadoms.

3 Top each one with a prawn and a herb sprig. Serve hot.

Sweet Chilli Prawns

How to Make Sweet Chilli Prawns Recipe - preparation 20 minutes plus overnight marinating

Makes 30

Ingredients:
30 cooked peeled large prawns (jumbo shrimp)
125ml/4fl oz/½ cup sweet chilli sauce
grated zest and juice of 1 lime
4 tbsp chopped fresh coriander (cilantro)
3 courgettes (zucchini), trimmed
30 baby cherry tomatoes

Method:
1 Put the prawns, 2 tbsp chilli sauce, the lime zest and juice and the coriander in a bowl. Mix together to coat the prawns, then cover the bowl and chill in the refrigerator overnight.

2 Use a potato peeler to pare along the length of the courgettes to make 30 long thin strips.

3 Thread each courgette strip on to a cocktail stick (toothpick) in a concertina shape, then add a prawn and a cherry tomato. Cover and chill in the refrigerator until required.

4 Put the remaining chilli sauce in a small bowl. Arrange the prawn skewers on a serving plate and serve with the chilli sauce for dipping.

Bruschetta

How to Make Bruschetta Recipe - preparation 25 minutes

Makes 24

Ingredients:
1 long thin baguette
2 garlic cloves, halved
1 x 400g/14oz can cannellini beans, drained and rinsed
2 tbsp chopped fresh flat-leaf parsley
zest and juice of ½ lemon
2 tbsp olive oil
2 tbsp pomegranate seeds
2 courgettes (zucchini)
8 small mozzarella balls
2 tbsp fresh green pesto
3 marinated or grilled (broiled) red (bell) peppers, chopped
4 tbsp black olive tapenade
salt and ground black pepper
basil leaves to garnish

Method:
1 Cut the baguette into 24 thin slices and toast them lightly. Rub one side of each toasted slice with a cut clove of garlic. Discard the garlic.

2 In a bowl, mash together the beans, parsley, lemon zest and juice and oil. Season to taste with salt and pepper. Spoon on to eight toasts and top with pomegranate seeds.

3 Peel the courgettes into long ribbons and wind each one around a mozzarella ball. Place on eight toasts and drizzle with the pesto.

4 Top the remaining eight toasts with the red peppers and tapenade.

5 Arrange the bruschetta on a platter. Season lightly with salt and pepper and sprinkle with basil leaves.

Smoked Salmon Blinis

How to Make Smoked Salmon Blinis Recipe - preparation 5 minutes

Makes 24

Ingredients:
24 cocktail blinis
8 tbsp half-fat crème fraîche
125g/4oz thinly sliced smoked salmon
juice of 1 lemon
4 tbsp snipped fresh chives

Method:
1 Top the blinis with the crème fraîche. Cut the salmon into smaller pieces and place on top. Sprinkle with lemon juice.

2 Sprinkle the salmon blinis with some chopped chives and serve immediately.

Smoked Salmon Blinis

Spicy Tortilla Chips

How to Make Spicy Tortilla Chips Recipe - preparation 15 minutes

Makes 30

Ingredients:
2 ripe avocados
½ red onion, finely chopped
1 tomato, seeded and chopped
grated zest and juice of 1 lime
1 red chilli, finely diced
a small handful of fresh coriander (cilantro), chopped, plus extra to garnish
1 x 200g/7oz bag lightly salted tortilla chips
salt and ground black pepper

Method:
1 Halve, stone and peel the avocados. Finely dice the flesh and place in a bowl.

2 Add the red onion, tomato, lime zest and juice, chilli and chopped coriander to the bowl. Season to taste with salt and pepper. Mix everything together.

3 Spoon a little of the mixture on to the tortilla chips. Sprinkle with chopped coriander and serve.

Party Eggs Benedict

How to Make Party Eggs Benedict Recipe - preparation 20 minutes cooking time 5 minutes

Makes 16

Ingredients:
oil to grease
16 quail’s eggs
4 slices white bread
3 tbsp ready-made hollandaise sauce
4 thin slices ham
16 small sprigs of dill

Method:
1 Half-fill a pan with water and bring to a simmer. Break the quail’s eggs into the simmering water, a few at a time, and poach for 2–3 minutes until the whites are set and the yolks are still runny.

2 Remove them carefully, one at a time, with a slotted spoon and kitchen paper to absorb the water.

3 Meanwhile, lightly toast the bread on both sides. Cut out 16 circles of toast with a round cutter. Spread each one with a little hollandaise sauce. Cut out 16 ham circles and place on top of the hollandaise.

4 Use the cutter to stamp neatly around the yolks and lift them with a palette knife onto the toasts.

5 Serve warm garnished with sprigs of dill.

Mozzarella Bites

How to Make Mozzarella Bites Recipe - preparation 15 minutes

Makes 30

Ingredients:
250g/9oz small mozzarella balls, drained
75g/3oz thinly sliced Parma ham, cut into strips
15 stuffed olives, halved
30 small borettane onions in balsamic, drained
125g/4oz roasted (bell) peppers, cut into small pieces

Method:
1 Wrap each mozzarella ball in a strip of Parma ham.

2 Thread a halved olive on to a cocktail stick (toothpick), then add an onion, a pepper chunk and a mozzarella ball.

3 Repeat until all the ingredients are used up.

4 Serve the mozzarella bites immediately or cover and chill in the refrigerator until required.

Party Rolls

How to Make Party Rolls Recipe - preparation 20 minutes plus chilling

Serves 10

Ingredients:
10 slices smoked salmon
100g/3½oz/¾ cup soft cheese
1 tbsp chopped fresh dill
1 large courgette (zucchini)
2 tsp red chilli pesto
200g/7oz Parma ham
2 tbsp tomato chutney
1 bunch of fresh chives, chopped
ground black pepper

Method:
1 Arrange the smoked salmon on a board. Spread thinly with some of the soft cheese, sprinkle with dill and roll up.

2 Use a vegetable peeler to peel the courgette into long, wafer-thin ribbons. Spread with some of the soft cheese and dot with pesto, then roll up.

3 Lay the Parma ham on a board. Spread thinly with the remaining soft cheese, then tomato chutney and roll up.

4 Cover the rolls and chill in the refrigerator for up to 8 hours.

5 A few minutes before serving, sprinkle the rolls with chives and grind over some black pepper.

Chicken Crostini

How to Make Chicken Crostini Recipe - preparation 20 minutes plus chilling cooking time 2 minutes

Serves 16

Ingredients:
1 small ciabatta loaf
2 tbsp olive oil
175g/6oz cooked chicken breast
125g/4oz sunblush tomatoes
2 tbsp chopped fresh parsley
For the green sauce
3 tbsp each chopped fresh dill, mint, chives and parsley
1 garlic clove, chopped
1 tbsp wholegrain mustard
4 anchovy fillets
2 tbsp capers
2 tbsp toasted pinenuts (pignoli)
12 green olives, pitted
grated zest and juice of 1 lemon

Method:
1 Put all the green sauce ingredients in a food processor or blender and blitz until smooth. Transfer to a bowl, cover and chill in the refrigerator.

2 Preheat the grill (broiler) to high. Cut the ciabatta into thick slices, then cut each slice in half. Arrange them on a foil-lined grill (broiler) pan and brush lightly with oil.

3 Grill (broil) for 1 minute on each side or until lightly toasted.

4 Cut the chicken into slices and place a slice on each toasted ciabatta slice. Top with a spoonful of green sauce.

5 Cut each sunblush tomato into 4 slices. Place a slice on top of each crostini and serve.

Chicken Crostini

Chilli Chicken Goujons

How to Make Chilli Chicken Goujons Recipe - preparation 15 minutes cooking time 20 minutes

Serves 4

Ingredients:
340g/12oz boneless, skinless chicken thighs
50g/2oz/1 cup fresh white breadcrumbs
50g/2oz/½ cup plain (all-purpose) flour
1 tsp dried chilli flakes
grated zest of 1 lemon
1 medium (US large) egg, beaten
2 tbsp oil
For the dip
6 tbsp natural yogurt
6 tbsp light mayonnaise
¼ cucumber, seeded and diced
4 tbsp chopped fresh mint
a few drops of lemon juice

Method:
1 To make the dip, put the yogurt, mayonnaise, cucumber, mint and lemon juice in a bowl. Season with salt and pepper and mix well together. Cover and chill in the refrigerator until you are ready to serve.

2 Cut the chicken into strips. Put the breadcrumbs in a bowl with the flour, chilli flakes, lemon zest and salt. Mix well together.

3 Put the beaten egg on a plate and dip the chicken strips into it, then coat in the breadcrumb mixture.

4 Heat the oil in a frying pan over a medium heat. Fry the coated chicken, in batches, for 7–10 minutes until golden brown and cooked through.

5 Transfer them to a serving plate and serve with the dip.

Tex-Mex Wraps

How to Make Tex-Mex Wraps Recipe - preparation 10 minutes

Serves 4

Ingredients:
2 cooked chicken breasts, cut into bite-size pieces
1 carrot, grated
1 avocado, peeled, stoned and diced
a small handful of shredded lettuce
4 flour tortillas
4 tbsp fresh tomato salsa
4 tbsp soured cream
salt and ground black pepper

Method:
1 Put the chicken, carrot, avocado and lettuce in a large bowl. Season with salt and pepper and mix together.

2 Divide the chicken mixture among the tortillas. Top each one with a spoonful of salsa and another of soured cream.

3 Roll the tortillas up tightly or fold them over and serve.