CANAPÉS A COLLECTION OF RECIPES SHOWCASING FRESH PRODUCE
DE PAZ FAMILY
SPRING ROLLS Ingredients
METHOD
500g chicken mince
1. Turn stove top on high and add chicken, garlic, ginger and chilli and stir until chicken is cooked.
2 tablespoon grated ginger 2 cloves garlic 1 chilli finely sliced 6 shallots thinly sliced 2 cups wombok cabbage 2 cups grated carrot ¼ cup soy sauce 1 bunch coriander
2. Add shallots, cabbage and carrot and cook until soft. Add soy sauce and coriander and stir. Turn off heat and allow to cool. 3. Once mixture is cooled, place 2 tablespoons in the centre of a sheet of spring roll pastry with one corner facing you. 4. Fold the bottom corner over the mixture, form a sausage shape under the pastry, then fold both the left and right sides of the pastry over gently to the centre and roll into a cylinder and seal with water. Repeat until all the mixture is used up. 5. Deep fry the spring rolls in very hot oil and drain on paper towels. Serve with chilli sauce. In the De Paz family, once these come out of the kitchen on a plate from any of the De Paz girls, people know it’s first in best dressed to pick them off the plate before they’re gone, even if they’re too hot to eat!
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Cherry Tomatoes & Bacon
MINI QUICHES Ingredients
METHOD
3 sheets of frozen shortcrust pastry
1. Preheat oven to 200°C/180°C fan-forced. Using a 7cm-round cutter, cut 24 rounds from pastry. Press into holes of two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans.
2 teaspoons of olive oil Cherry tomatoes 50g of bacon or shaved leg ham finely chopped Red onion thinly chopped Rosemary (fresh or dried) 2 tablespoons white wine Salt & cracked pepper ▪ Basic Egg Mix: 4 eggs
2. Heat oil in a frying pan over medium-high heat. Add red onion. Cook, stirring occasionally, for around 3 minutes or until softened. Stir in ham and add rosemary. Add white wine. Cool. 3. Make basic egg mix: place eggs, cream and cheese in a large jug. Whisk to combine. Season with salt and pepper. Divide ham mixture between pastry cases. Divide egg mix between pastry cases. Place cherry tomatoes on top. 4. Bake for 12 to 15 minutes or until golden and set. Serve. Recipe adopted from: http://www.taste.com.au/recipes/23116/ham+and+leek+mini+quiches
¼ cup pure cream ¼ cup grated parmesan cheese
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Mixed mushroom, goats cheese & walnut
Ravioli in sage butter sauce Ingredients
METHOD
▪ PASTA
1. Sift flour into a bowl, make a well in the middle. Add cracked pepper to taste. Crack 3 eggs into the well, whisk until combined. Gradually mix in the flour until all combined to make a dough. Wrap in glad wrap and set aside to rest (20-30 minutes).
300g pasta flour 3 whole eggs Ground black pepper ▪ FILLING 1 tablespoon olive oil 375g chopped mixed mushrooms ¼ cup crushed walnuts 2 cloves crushed garlic 150g goats cheese 1 tablespoon sour cream 2 tablespoons fresh chives Salt & pepper ▪ Sauce 1 tablespoon olive oil 75g butter 20-25 fresh sage leaves 1 handful crushed walnuts
2. Heat ½ oil in pan. Add mushrooms and garlic. Cook on medium heat until moisture has evaporated. Set aside to cool (spread out on a plate or pan in the fridge will spread this up). 3. To roll out the pasta, use either a pasta machine or a rolling pin until pasta is the desired thickness – about 3mm is perfect. Use a ravioli cutter or knife to cut an even number of squares. 4. Melt butter and remaining oil in pan. Add sage leaves. Cook on medium heat until leaves crisp up, remove leaves and set aside butter. Add the goats cheese, sour cream, chives, walnuts, salt and pepper to mushroom mixture. Mix until well combined. 5. Place a tablespoon of filling into the centre of ½ of the pasta squares, then top with the remaining pasta squares and press together to seal – try to push any air bubbles out. 6. Cook ravioli in boiling water in a few batches, when it floats to the top, it’s cooked. Scoop out of pan with a slotted spoon & place in butter mixture – repeat until all pasta is cooked. 7. Toss gently until all ravioli is coated. Add walnuts to the pasta & butter sauce. Top with sage leaves & serve. Recipe inspiration: http://www.taste.com.au/recipes/8389/ portobello+mushroom+and+goats+cheese+ravioli 7
RAINBOW QUAIL EGGS Ingredients
METHOD
30 quail eggs
First you must feed your quails a bag of Skittles so they lay rainbow eggs...just kidding!
2 tablespoons avocado 1 tablespoon coleslaw dressing 3 tablespoons chives finely chopped 1 tablespoon lemon juice
1. Boil quail eggs on medium heat for 3 minutes, cool and peel. 2. Slice eggs in half. Scoop out yolks and place into a bowl. 3. Add avocado, coleslaw dressing, lemon juice, chives, salt and pepper in with the yolks and mix until smooth. Cover and set aside in the fridge.
Salt and pepper to taste
4. In a different cup for each colour, mix 2 drops of food colouring to half cup water.
Liquid food dye in an assortment of colours
5. Place egg whites into the cups for 10 minutes. Scoop egg whites out with a spoon. Place on paper towels to dry.
Chopped chives to garnish
6. When egg whites are dry, fill them with the egg yolk mixture. 7. Sprinkle chives on top to serve.
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BEEF & CORIANDER MEATBALLS WITH BBQ SAUCE IN SHOT GLASSES
Ingredients
METHOD
400g premium beef mince
1. Preheat oven to 180 degrees celsius.
â…“ cup coriander, chopped roughly
2. Mix beef mince, chopped coriander, flour, egg, salt and pepper in a bowl until combined. If you like spicy, add Tabasco sauce.
3 tablespoons flour 1 egg Salt and pepper to taste BBQ sauce Fresh coriander leaves Optional: 1 tablespoon Tabasco sauce
3. Roll mixture into balls smaller than the diameter of the shot glasses. 4. Place meatballs onto baking paper and cook in oven for 20 minutes. 5. Place a dollop of BBQ sauce into the shot glasses. Stick a toothpick or miniature fork through cooked meatballs. Assemble meatballs into shot glasses. 6. Garnish with fresh coriander leaves to serve.
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THERMOMIX
Creamy Garlic Prawns Ingredients
METHOD
50g parmesan cheese
1. Grate parmesan cheese in TM bowl 10 sec / speed 8. Set aside.
3 cloves garlic peeled 4 spring onions
2. Cook pasta in pot on stove while making the sauce in the TM.
Handful fresh basil
3. Mince garlic cloves, spring onions and Basil in TM bowl 3 sec / speed 8. Scrape down.
15g olive oil
4. Add oil and sauté 5 minutes/ Varoma / speed 1 MC off.
30g lemon juice
5. Add lemon juice, dill, tarragon, stock, cream, cheese and flour and cook 10 minutes / 100° / speed 1.
1 teaspoon dried dill 1 teaspoon dried tarragon 20g vegetable stock
6. Add prawns (stir prawns into sauce with spatula) and cook 4 minutes / 100° / speed 1 / Reverse. 7. Let stand for a couple of minutes.
300g thickened cream
8. Toss pasta through the creamy prawn mix.
1 tablespoon plain flour
9. Serve over fresh zoodles or wilted spinach.
500g green peeled prawns Fettuccine or pasta of choice
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BRUSCHETTA WITH BALSAMIC PROSCIUTTO
Ingredients
METHOD
Freshly baked crusty white bread
1. Bake your bread. Mix 600g of the premixed crusty white flour with 2 teaspoons of yeast, 380ml of warm water and mix until it is knead-able. Knead vigorously for 10min until smooth and elasticy. Return the dough to a bowl and cover with glad wrap and leave somewhere warm for 40 minutes or until it has doubled in size. Knead again on a slightly floured surface. Shape as required (I shape it into a long thin loaf). Let it rest until it has double in size again then cook in oven (200 deg) for about 25-30 minutes or until golden brown.
Prosciutto 1 red onion 1 packet sweet cherry tomatoes Balsamic vinegar Âź cup fresh basil Salt and pepper
2. While the bread is cooking you can prepare the bruschetta. Dice the cherry tomatoes nice and small and the same with the red onion. Dice up most of your basil and mix it in. Pour a drizzle of balsamic vinegar and season with salt and pepper. Mix it well and let it sit until bread is ready. Cut up your prosciutto into thin little pieces. 3. When bread is ready, cut up into your desired bite sized pieces and grill in oven for about 5-10 minutes to make them crunchy. 4. Top with your prosciutto then spoon on your tomato and onion mixture. Drizzle a little more balsamic vinegar over the top and dress with some basil leaves. Sprinkle some grated parmesan cheese over the top. Serve straight away. Serves 4
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TOMATO & FETA
PESTO BITES Ingredients
METHOD
Half a 350g pack puff pastry
1. Roll out the pastry on a surface lightly dusted with the parmesan to 2mm. Stamp out 12 rounds using a 6cm plain cutter and place on a lined baking tray. Chill for 20 minutes. Preheat the oven to fan 180째C (fan forced) or 200째C (conventional oven).
25g finely grated parmesan (or vegetarian alternative) 20g pack fresh flat leaf parsley 2 tablespoons pine nuts 100g feta cheese, crumbled 1 garlic clove, crushed 4 tablespoons olive oil 12 small cherry tomatoes halved
2. Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool on a wire rack. 3. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whiz until coarsely chopped. Then add the feta, garlic and oil and whiz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight. 4. To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a platter and hand around with a bowl of black olives and sparkling mint & lemon juleps. Recipe source: http://www.bbcgoodfood.com/recipes/2220/tomato-and-feta-pesto-bites
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Stuffed Mushrooms Ingredients
METHOD
1/2 block cream cheese
1. Cook and drain bacon.
250 grams bacon chopped
2. Mix cream cheese, bacon and parmesan together in a bowl.
2/3 cup fresh grated parmesan cheese
3. Stuff the mushrooms with a spoonful of filling.
20 cup mushrooms stems removed
4. Bake the mushrooms at 180째C for 15 minutes or until golden. Makes 20 mushrooms. Modified recipe: http://www.chef-in-training.com/2012/06/ easy-and-delicious-stuffed-mushrooms/
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THERMOMIX CREAMY CHICKEN & BROWN RICE
SOUP Ingredients
METHOD
50g raw brown rice
1. Grind rice in Thermomix bowl for 1 minute on speed 9. Add almonds and grind 20 seconds on speed 9, or until fine. Set aside.
50g raw almonds 1 onion halved 2 garlic cloves 1 stalk of celery quartered 1 large carrot quartered 30g olive oil or butter 300g cubed chicken 1 litre water 2 tablespoons chicken stock paste or vege stock paste
2. Place onion, garlic cloves, celery and carrot in bowl and chop for 3 seconds, speed 5. Add oil (or butter) and cook for 3 minutes, 100 degrees, speed 1. 3. Add chicken and cook 3 minutes, 100 degrees, speed 1. 4. Add water, stock paste, rice, and ground rice and almonds, and cook for 30 minutes, 100 degrees, reverse, speed 1. 5. Add parsley and peas, cook another 5 minutes, 100 degrees, reverse, speed 1. Adjust seasonings if needed, and serve.. Recipe source - http://www.quirkycooking.com.au/2010/07/ creamy-chicken-brown-rice-soup/
100g raw brown rice Ground rice & almonds Handful fresh parsley chopped 100g frozen peas
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Broccoli, Pine Nut & Feta
FRITTERS Ingredients
METHOD
1 medium sized broccoli
1. Chop up the broccoli finely and steam for 5 minutes.
3 garlic cloves finely chopped
2. Beat the eggs in a bowl and add the flour, garlic, salt, pepper and parsley.
4 eggs
3. Chop the feta cheese into small cubes and place into mixture.
1 small bunch of parsley chopped 150g of gluten free flour or buckwheat flour
(put an extra 50 grams aside in case mixture is too wet)
80g feta cheese ½ cup of pine nuts 1 lemon Salt and pepper Dash of olive/coconut oil
4. Place the pine nuts in a fry pan on a low heat and gently roast for 4-7 minutes or until pine nuts are slightly golden. Once cooked add them to the mixture. 5. Before adding the broccoli into the mixture make sure it is finely sliced. 6. Heat a large frying pan over moderate heat and add a dash of oil. 7. Scoop 1 large tablespoon of mixture into the frying pan, then flatten it slightly with a spatula. The mixture should make around 8 fritters. Cook the fritters for 2-3 minutes on each side or until golden. 8. Place fritters onto a paper towel to soak up any excess oil. 9. Drizzle with lemon juice before serving. Makes 8 Fritters Recipe source: http://www.juliaandlibby.com/category/recipes/
CRUSTLESS
MINI QUICHE Ingredients
METHOD
2 eggs
1. Preheat oven to 180°C.
¼ cup of milk
2. Break eggs into a bowl, add milk and lightly whisk with a fork.
¼ cup + 1 tablespoon flour ½ cup cheese Your choice of fillings eg: pumpkin, capsicum and feta cheese. You will need about ⅓ of a cup for your filling.
3. Add the flour, cheese and your chosen filling and mix until well combined. 4. Grease your mini muffin tin. 5. Spoon mixture into a mini muffin tin, filling each about two thirds full. 6. Bake for 12-15 minutes or until set and lightly browned.
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PIZZA BALLS Ingredients
METHOD
500g chicken mince
1. Preheat oven to 180°C.
½ cup breadcrumbs
2. Combine mince, onion, breadcrumbs and half the cheese and season with salt and pepper. Gently combine mix with fingers and make into bite size balls and place on an oiled baking tray.
2 tablespoons red onion chopped finely 1 tablespoon chopped parsley ½ cup grated parmesan cheese
3. Brush with pizza sauce. 4. Bake for 15-20 minutes then remove. Brush with more sauce and top with cheese. Bake for a further five minutes or until cheese is golden brown.
2 tablespoons pizza sauce
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Bruschetta Ingredients
METHOD
12 slices sour dough bread
1. Combine tomato, basil, vinegar and 1 tablespoon of oil in a bowl.
3 garlic cloves halved 4 vine-ripened tomatoes diced Âź cup fresh torn basil leaves 2 tablespoons olive oil 2 tablespoons balsamic vinegar
2. Toast sough dough bread on a grill for 1 to 2 minutes each side, or until golden. 3. Rub cut side of garlic over each piece of toasted sour dough. 4. Spoon tomato mixture onto toast and drizzle with remaining oil before serving. Makes 12 single serves. Adapted from: http://www.taste.com.au/recipes/22534/ tomato+and+basil+bruschetta
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Cucumber Slices with Herbed Cream Cheese
Ingredients
METHOD
100g softened cream cheese
1. Stir together cream cheese, mint, chives, lemon juice and zest and salt.
2 tablespoons thinly sliced fresh mint
2. Cut cucumber in 16 slices (1cm thick).
2 teaspoons finely chopped fresh chives
4. Garnish with lemon zest and sprinkle with sea salt if desired.
½ teaspoon finely grated fresh lemon zest
3. Top each cucumber with 1 teaspoon of herbed cream cheese.
Recipe source: http://www.gooddinnermom.com/cucumber-slices-withherbed-cream-cheese/
½ teaspoon fresh lemon juice Pinch of salt ½ medium cucumber
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PULLED PORK Ingredients
METHOD
2kg pork shoulder
1. Mix all ingredients together and marinate pork for as long as you can. After put in oven 160째C for 5 hours.
8 crushed garlic cloves 4 teaspoons paprika 2 teaspoons dried oregano 3 teaspoons ground cumin
2. Take out pork and place in bowl and shred using 2 forks. Sieve the juices and then add to shredded pork. 3. Serve with the rainbow salad on slider buns, wraps or big rolls, depending on the event.
2 teaspoons ground coriander 4 whole cloves Cinnamon stick Juice of 2 limes Juice of 1 orange RAINBOW SALAD Purple and green cabbage, radish & apple chopped Grated carrot Chopped fresh mint Salt and pepper Mayonnaise 31
Mandy’s Halloumi Wrapped in Prosciutto With Rosemary
Ingredients
METHOD
1 block halloumi cheese
1. Cut up a block of quality halloumi cheese into slices about 1cm thick and put aside.
14 slices premium prosciutto Rosemary Olive oil
2. From sprigs of rosemary pick off some small sections for each piece of halloumi and put aside for the next step. 3. Using the fresh prosciutto, very delicately wrap each piece of halloumi. Placing a small piece of rosemary on top of each slice of halloumi as you construct (don’t use too much rosemary as it is to enhance, not take over the flavour. See image for guide). Wrap the entire slice of prosciutto trying to create an even wrap from top to bottom of your piece of halloumi. 4. Once prepared cook on the stove top on medium heat in a fry pan using a small amount of olive oil until golden brown. You will see the prosciutto and halloumi cooking, using your judgement to take them off the heat. 5. Salt lovers are welcome to sprinkle some sea salt over the top but they truly are a mouthful of delight the way they are!
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CRISPY PROSCIUTTO WRAPPED
ASPARAGUS Ingredients
METHOD
34 medium asparagus spears with ends trimmed
1. Heat the oven to broil and arrange a rack about 5 to 6 inches below the heating element. Set a large plate aside.
1 tablespoon olive oil
2. Place the asparagus on a baking sheet, drizzle it with the olive oil and season with salt and pepper. Using your hands, toss until the spears are evenly coated with the oil. Transfer them to the large plate and set the baking sheet aside.
Kosher salt Freshly ground black pepper 17 thin slices prosciutto cut in half lengthwise
3. Starting just under the scaled tip of the asparagus, wrap each spear with 1 slice of prosciutto in a downward spiral toward the cut end, just barely overlapping the seams of the prosciutto. Place on the baking sheet. Repeat with the remaining asparagus, leaving as much space as possible between each spear while still fitting them all onto the baking sheet. Make sure the spears don;t actually touch because the asparagus and prosciutto will steam and won’t crisp. 4. Broil for 3 minutes, remove the baking sheet from the oven and flip the asparagus over. Return the baking sheet to the oven and continue to broil until the asparagus is charred in spots and the prosciutto is crisped and browned, about 3 minutes more. Recipe source: http://www.chow.com
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DELICIOUS SAVOURY
SCONE LOAF Ingredients
METHOD
1½ cups self raising flour
1. Preheat oven to 220°C and grease tray.
Pinch of salt
2. Sift flour and salt into bowl. Add butter and rub using fingertips. Add milk and combine.
1 cup grated cheese* Minced garlic* 3 tablespoons butter 100ml milk Pinch of mixed herbs*
3. Place scone dough on to a flour coated bench. Knead lightly. 4. Using a rolling pin, create a rectangle shape with dough approximately 1cm thick. 5. Place minced garlic, cheese and herbs evenly over the base, leaving the last 5cm clear on one edge. 6. Start from the edge opposite the clear area and scroll the base using the clear edge to seal it off into a big log shape. 7. Using scissors, cut along the log at every thumb space only three quarters of the way through. Fold the cuts alternately. 8. Carefully life the loaf to the tray. Sprinkle extra cheese on top of the loaf. Bake for 20-25 minutes then serve. *You can experiment with other fillings. For example: pizza sauce and cheese, spinach and feta, cheese and bacon.
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Creamy Avocado and Tomato Salsa
CanapĂŠ Cups Ingredients
METHOD
Creamy Avocado
1. Creamy Avocado: Place avocado and sour cream in a bowl of a food Processor and process until smooth. With food processor running gradually add the combined olive oil and lime juice in a thin steady stream. Taste test and then season with salt and pepper.
1 large ripe avocado halved and stone removed 2 tablespoons olive oil 1 tablespoon fresh lime juice
2. Tomato Salsa: Combine tomato, onion, chives and coriander in a small bowl. Add a dash of lime juice and olive oil.
Salt and ground pepper
3. Combine together. Grab pastry cups, slowly spoon avocado mix into pastry so its slightly above the cup. Top with the tomato salsa. Serve.
Tomato Salsa
Serving quantity will depend on the size of the pastry cups.
2 tablespoons sour cream
2 medium ripe tomatoes finely sliced 1 onion Âź cup chives 1 tablespoon chopped fresh coriander Dash of fresh lime juice Olive oil
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Charm& Grandeur Branell Homestead Bed and Breakfast, located just outside Laidley in the beautiful Lockyer Valley, is perfect for people who wish to experience the finer things of life. Find the perfect book in our extensive library, watch a movie on the big screen, have a fish from our private jetty or take a relaxing stroll around our 80 acre property discovering the native flora and fauna. Whatever you choose, you will be enchanted with the charm and grandeur of this federation style homestead and peaceful views.
12 Paroz Road, Laidley, Queensland 4341 Phone: (07) 5465 1788
www.branell.com.au