Starter Recipes

These are just some of the lovely 'Starters' that we like to have:-

DEEP FRIED BRIE

Brie or Camembert - I generally do 1 quarter each, cut into two pieces
I egg - beaten
Flour for dusting cheese
Breadcrumbs
Oil for frying

Cut the amount of cheese to be used, roll each piece into a little flour, then dip each piece into the beaten egg then roll in breadcrumbs.  Place on a plate and put into the fridge to chill until you are ready to cook. 

Put into a deep fat fryer and fry for a couple of mins until golden brown.

I like to serve mine with a cranberry sauce which I make up by mixing 2 tbsps of cranberry sauce, add to this some olive oil and about half the juice of a lemon, add a little black pepper and whisk.  I then add a garnish of rocket. 

SIMPLE ENDIVE SALAD

This is a very simple and quick starter that we regularly have to use up any endive that I have in the fridge.

I generally use 4 endive leaves per person. 

Salmon Rillettes (salmon pate) or you can use any sort of rillettes, i.e. tuna or crab

Lay the endive leaves on a plate and add a teaspoon of the rillette into the leaf, drizzle with a nice vinegrette.  You can add any garnish that you like, cherry tomatoes, pieces of red pepper etc. 

CAMEMBERT AND PEAR 'AUMONIERE'


Having bought some 'brik' (similar to filo) pastry in the local supermarket, which I've had in the freezer waiting for me to do something with. I noticed a lovely recipe on the back of the packet for an 'Aumoniere'. It was very easy and quick to prepare. I made them in the morning and they sat in the fridge until the evening and were then cooked. I made them with a pear that needed using up, but you can also make them with some chopped apple, cranberry sauce or caramelised onions....whatever you fancy!

For two people:-
1 pear - peeled and chopped
handful of pine nuts
Melted butter
Camembert
4 Filo or Brik pastry rounds
1 egg

Take the four rounds of brik and brush over the one side of each of the pieces. Placing two pieces together, so you will then have 2 rounds of double thickness. In the centre of each of them place the chopped pear. Dry roast the pine nuts quickly in a frying pan (no oil) and place on top of the pear. Then place a piece of camembert on top of each, depends on how much you would like as to the size, but not too big a piece! Then bring up all the edges into the middle which will look like a purse and lightly squeeze together. Tie a long piece of chive around and secure to keep the top together.

Brush over with the remaining melted butter and place on a roasting tin or oven proof dish. Cook for about 10 mins or until golden.

I like to serve these with some rocket.






DEEP FRIED BREADED MUSHROOMS

I don't have exact measurements for this, but you can do as many mushrooms as you need. 

Mushrooms
Breadcrumbs
1 egg - beaten
Oil for frying

Dipping sauce:-  Boursin (or similar garlic and herb cheese)
Cream (about 100ml)

Dip your mushrooms into the beaten egg, then put into the breadcrumbs to coat.  Deep fry until golden. 

Make the sauce:- Put the Boursin cheese and cream into a small saucepan and cook over gentle heat, stirring.  Place into small bowls and serve with the mushrooms.