75g currants
90g sultanas
1/2 apple, grated
40g blanched
almonds
2 tbsp brown sugar
1/2 tsp ground cinnamon
Zest of 1 lemon,
chopped
Zest of 1 orange, chopped
1 tbsp brandy or rum,
optional
Shortcrust pastry
Egg wash
2–3 tbsp caster sugar,
additional
Preheat oven to 180C. Combine fruits, nuts, sugar, spice, citrus zest and alcohol if using. Stir well and set aside to macerate for 2 hours.
Roll pastry out on a lightly floured board. Cut out 7.5cm circles. Lightly butter mini tart shells or mini muffin tins and place a pastry circle in each. Press circles down gently with fingers. Prick pastry with a fork. Cook in the preheated oven for 6–8 minutes, or until pastry is dry and just beginning to colour. Allow pastry shells to cool.
Fill shells with fruit mince. Roll remaining pastry out, or alternatively use shortbread for a richer taste, and cut into 5cm circles or stars and place on top of fruit mince. Brush with egg wash and sprinkle with additional sugar. Bake in preheated oven for 6–8 minutes, or until pastry tops are cooked.
Makes 18.
Artichoke, prosciutto and buffalo mozzarella
parcels
These parcels are an excellent pre-dinner snack with drinks.
If you can’t get buffalo mozzarella use regular cow’s milk mozzarella.
12 slices prosciutto, not too thin
3 buffalo mozzarella, each cut into 3
slices
6 baby artichoke hearts, cut in half
12 basil
leaves
Toothpicks
Lay prosciutto slices out flat. Lay a slice of
mozzarella on top, followed by a basil leaf and an artichoke half. Roll up to
encase the fillings and secure with a toothpick. Cook each parcel for 6–8
minutes on a barbecue plate, or in a preheated oven 180C.
Makes 12.
Roast duck, chilli and coriander rolls
Roast duck from an
Asian roast house is one of our all-time favourite takeaway foods. It’s crispy,
it’s full flavoured and it’s ready to eat. Here it’s rolled up in roti bread
with sweet chilli, coriander leaves and fresh salad ingredients to create a real
taste sensation. We love this for its simplicity.
1 roast duck
1/2 iceberg lettuce
2 Lebanese cucumbers
3
tomatoes
4 pieces roti bread or pita bread
3–4 tbsp sweet chilli sauce
1 cup coriander leaves
Preheat oven to 180C. Remove meat from roast duck, discarding any visible fat as you go. Cut the meat and crispy skin into thin shreds. Thinly slice the lettuce, cucumbers and tomatoes.
Heat bread in preheated oven for 3–4 minutes and remove. While still warm spread each with sweet chilli sauce, then scatter lettuce, cucumber, tomato and a few coriander leaves over the bread. Add a few strips of duck meat and roll the bread up, enclosing all ingredients. Cut into four equal-sized pieces and serve while still warm.
Serves 8–10.
Ocean trout tartare on potato roesti with wasabi
These
are very tasty potato fritters that will disappear as quickly as you can make
them.
500g bintje potatoes
4 spring onions, thinly sliced
Salt and
pepper
Vegetable oil for cooking
250g ocean trout, skin and removed
2
tbsp lime juice
Salt and freshly ground black pepper
Wasabi
2 tbsp
pickled ginger, finely diced
Finely chopped chives
Peel and finely grate potatoes. Place in a clean tea towel and squeeze out all moisture. Place in a small bowl and mix with spring onions, salt and pepper. Place a little of the mixture (about 2 tablespoons) in the palm of your hand, roll tightly then flatten. Repeat with all the potato mixture.
Heat a heavy-based frying pan with a layer of vegetable oil over a medium heat. Add potato roesti to hot pan. Cook until golden brown on each side. Continue until all the roesti are cooked. Dry on kitchen towel.
Finely dice ocean trout and mix with lime juice, pepper and a pinch of salt. Lay roesti out and spread each with a thin layer of wasabi. Top with a heaped teaspoonful of ocean trout. Sprinkle trout with diced pickled ginger and chopped chives. Serve immediately.
Makes 20.