Appetizers

09/04/09

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International popular appetizers, more will come soon

Aarayees

Mini Quiches

Bruschetta

 

 

 

Aarayees
Popular Middle Eastern sandwiches used as an appetizer or main meal
Mise En Place
1 Ea. Cutting Board 30 pcs.
1 Ea. Chef Knife  
1 Ea. Scale  
1 Ea. Spoon  
1 Ea. Mixing Bowl  
     
Ingredients  
3 Bag of Lebanese pita bread  
1 kg Ground lamb, beef or a mix  
1 Medium onion  
2 Medium tomatoes  
3 Tbs. Chopped parsley  
1 Tsp. Ground Cinnamon  
2 Tsp. Ground allspice  
150 ml Olive oil  
2 Tbs. Lemon juice  
  S&P  
  More olive oil for grilling  
     
Method  
1 Pre heat grill to med-high
2 Rinse all vegetables
3 Peel onion and small dice
4 Small dice tomatoes
5 Mix meat with onion and tomatoes
6 Add parsley, cinnamon, allspice and olive oil
7 Season with S&P  
8 Cut bread in half and stuff with a thin layer of meat mixture
9 Oil bread slightly on the outside to prevent sticking  
10 Grill on both sides until toasted  
11 Cut sandwiches into desired serving sizes  

 

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Mini Quiches
From the Lorrain area in France and is made with various fillings
Mise En Place
1 Ea. Cutting Board 20 pcs.
1 Ea. Chef Knife  
1 Ea. Scale  
1 Ea. Spoon  
1 Ea. Mixing Bowl  
30 Ea. Molds  
1 Ea. Rolling pin  
1 Ea. Medium cooking pot  
1 Ea. Sauté pan  
     
Ingredients  
Short crust dough  
400 g All purpose flour  
300 g Cold butter  
1 Ea. Egg  
1 Tbs. Fresh chopped thyme  
1 Tbs. Fresh chopped parsley  
1 Tsp. Granulated garlic  
  S&P  
     
Filling  
4 Ea. Eggs  
300 ml Heavy cream  
4 Ea. Medium potatoes  
3 Ea. Medium stalks of leek  
4 Ea. Cloves garlic  
1 Ea. Hot chilies  
200 g Grated cheddar cheese  
     
Method  
1 Place flour in a medium bowl.
2 Cut butter into cubes and lay on flour
3 Add chopped thyme, parsley and granulated garlic
4 Bead flour and butter to form small beads
5 Add egg S&P and a little water to form dough
6 Set aside to rest.
 
7 Peel potatoes, leave whole. Put in a pot with cold water and a pinch of salt and bring to a simmer. Cook half way, about 7 minutes, drain and cool.
8 Peel outer layer of leek, split in half lengthwise and rinse well. Drain and cut into thin half moon
9 Chop garlic and chilies
10 Heat sauté pan to med-high, add oil and sauté garlic, chilies leeks and S&P till fragrant. About 5 min. set aside.
11 Cut potatoes into .5cm slices, reserve
 
12 Pre heat oven to 180C
13 Grease molds with vegetable oil
14 Roll dough and cut to pieces into the molds
15 Dock the bottoms of each mold with a fork
16 Bake in oven for 10 min
17 Remove from oven and fill shells with potatoes and leek mixture
18 Wisk eggs and cream together in a bowl, season with S&P
19 Add enough egg mixture to cover the leek and potato in each mold
20 Top with cheddar cheese and bake till golden brown

 

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Bruschetta
From central Italy referring to sliced bread with garlic and oil
Mise En Place
1 Ea. Cutting Board 24 pcs.
1 Ea. Bread Knife  
1 Ea. Chef Knife
1 Ea. Scale
1 Ea. Spoon
1 Ea. Mixing Bowl
1 Ea. Baking Tray
1 Ea. Pepper mill
   
Ingredients
5 Ea. Large tomatoes
3 Ea. Garlic cloves
2 Ea. Shallots
1 Tbs Chiffanade fresh basil
1 tsp. Chopped fresh oregano
  Rinsed Rucola or Arugula for garnish
  Parmesan shavings for garnish
  Sea salt  
  Extra Virgin Olive oil  
     
1ea. French Baguette  
  Olive Oil for toasting  
  S&P  
     
Method  
1 Pre heat oven to 170C
2 Cut the Baguette into slices 1-2 cm thick. Lay flat on oven tray, drizzle with olive oil, S&P and bake for 7-10 min
3 Rinse and small dice tomatoes
4 Chop garlic  
5 Peel and small dice shallots
6 Mix tomatoes, garlic, shallots, basil and oregano in a bowl
7 Drizzle Extra virgin olive oil and season with sea salt
8 Mound bruschetta with tomatoes and arrange on a platter
9 Sprinkle with some rucola and parmesan shavings and little cracked pepper
   

 

 

 

 

 

 

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