Category Archives: Appetizer

Shrimp Rolls

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This recipe wraps shrimp in rice paper and noodles.

Ingredients

  • 1/2 cup rice vermicelli
  • 12 large shrimps, peeled
  • 2 sprigs fresh coriander
  • 6 large leaves of butterhead lettuce
  • 12 sheets rice paper
  • peanut dipping sauce

Steps

  1. Soak the noodles in cold water for 20 minutes.
  2. Boil water in a saucepan and dip the soaked noodles in the boiling water for 2 minutes. Remove and rinse in cold water. Drain well and set aside.
  3. Cook shrimp for 3 minutes in boiling water. Remove from heat and rinse in cold water.
  4. Cut the shrimp in half lengthwise and set aside.
  5. Dip 1 sheet of rice paper in warm water and lay on a plate. The rice paper will become pliable.
  6. Lay a lettuce leaf on top of the rice paper, in the middle.
  7. Heap a small spoonful of noodles in the centre of the lettuce.
  8. Fold the bottom third of the rice paper towards the middle. Fold in the two sides and roll the wrap, then roll up the wrap slightly, towards the top.
  9. Add the shrimp along the seam and fold the top of the rice paper down to finish the envelope. Moisten the edges slightly to seal them shut.
  10. Place the roll on a plate under a layer of plastic wrap.
  11. Repeat steps 5-10 for the other sheets of rice paper.
  12. Serve with dipping sauce

Curried Tuna Filled Eggs

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This was a surprise the first time I tried it: the flavours kept changing in my mouth: tuna, curry, eggs, tomatoes…. It’s a great appetizer or lunch.

Ingredients

  • 10 oz butter
  • 2 cloves garlic, minced
  • 2 large onions, chopped
  • 1 green pepper, diced
  • 1 T flour
  • 1 T curry powder
  • 2 cups chicken or vegetable stock or water
  • 4 fresh tomatoes
  • juice of 1 lemon
  • 6 eggs, hard boiled and cut in half lengthwise
  • 1 tin of tuna, drained

Steps

  1. Hard boil the eggs. Let cool.
  2. Skin and dice the tomatoes.
  3. Melt the butter in a skillet and saute the garlic, onions and pepper until soft.
  4. Stir in the flour and curry powder.
  5. Gradually add the stock while continuing to stir.
  6. Add tomatoes and bring to a boil. Cover and reduce heat. Simmer for 3 minutes.
  7. Add lemon juice.
  8. Heat oven to 400F.
  9. Cut the eggs in half lengthwise and scoop out the yolks. Set aside.
  10. Crush the tuna into a bowl.
  11. Add the hard boiled yolks and mix thoroughly.
  12. Use the tuna-yolk mix to refill the hard boiled egg whites.
  13. Line the bottom of an oven proof baking dish with the tomato mix.
  14. Layer the filled eggs over the tomatoes.
  15. Cover with greased paper and bake for 10 minutes.
  16. Serve with rice.

Antipasto Salad

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Ingredients

  • 1 small cauliflower, chopped small, but keep the florets
  • 1/2 pound fresh green beans
  • 1 leaf lettuce or romaine
  • Prosciutto cheese, thinly sliced
  • Italian salami, thinly sliced
  • Hard-boiled eggs
  • 2/3 cup Vegetable or olive oil
  • 1/3 cup red wine vinegar
  • 2 garlic, crushed
  • 1 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 tsp mixed Italian herbs
  • 1 tsp finely chopped parsley

Comments

Antipasto means “before the meal” and traditionally forms the first course, or appetizer, in an Italian meal. However, there is no reason you can’t serve it as the main course.

Antipasto usually consists of cured meats, ripe cheeses and fresh marinated vegetables sprinkled with olive oil. Vary the ingredients of the salad according to taste and the options available in your refrigerator. It will be at its best if the herbs are fresh.

You will need a a cooking pot, covered bowl, whisk, a large salad platter and a sharp knife.

Makes 4 servings.

Directions

Step 1 Cook the cauliflower and green beans until tender but crisp. Steaming the veggies preserves more of the vitamins.
Step 2 Whisk together the oil, and vinegar, garlic, salt, herbs and parsley. A whisk or fork makes the oil and vinegar frothy. Salad dressing can be made ahead but you can make this while the veggies cook.
Step 3 Drain vegetables. Rinse with cold water and drain again. Place the veggies in a bowl and sprinkle them liberally with the dressing. Rinsing the veggies cools them down quickly so they stop cooking and stay crisp.
Step 4 Marinate in the refrigerator for at least 1/2 hour.
Step 5 Line a shallow salad bowl or platter with lettuce.

Arrange meats, eggs, and cheese in groups, and surround them with the vegetables.
Step 6 Garnish with a mix of whatever is in the fridge. For example: green pepper rings, spanish onion rings, marinated artichoke hearts, and anchovies. Garnish as desired. Tomatoes are a nice addition that add colour.

Serve extra dressing separately.