Category:  Starters

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Sundried Tomato, Goats Cheese, Pistachio & Balsamic Pintxos

In Starters On July 3, 2012 0 Comments

Lay out your slices of baguette on to a plate. Top each slice with a sun-dried tomato. Then a slice of Goats cheese. then  sprinkle over some pistachio… Read More »

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Salmon Croquette with Spicy Avocado Mayonnaise Pintxos

In Starters On July 3, 2012 0 Comments

Lay out your slices of baguette on to a plate. Remove the skin from your salmon fillet and remove all bones. Cut into 6 chunks which would fit… Read More »

Oeufs Pochés À La Crème Et Au Gratin (Poached eggs with cream sauce)

Oeufs Pochés À La Crème Et Au Gratin (Poached eggs with Cream Sauce)

In Starters On June 6, 2012 0 Comments

Melt your butter in a pan and when just foaming remove from the heat and stir in the flour to make a paste. Return to the heat and… Read More »

Bay Scallop & Asparagus Mornay

Sauce Mornay (With Bay Scallops & Asparagus)

In Starters On May 23, 2012 0 Comments

Put the milk in a small saucepan to heat up. In a separate saucepan, melt the butter and as it just begins to foam, remove it from the… Read More »

Escargot with Garlic & Roquefort Sauce

Escargot with Creamy Garlic & Roquefort Sauce

In Starters On May 9, 2012 0 Comments

In a saucepan, bring your cream, white wine and garlic to a gentle simmer and cook until reduced by half and it has thickened somewhat. It does not… Read More »

Crostini with Mozzarella & warm Sundried Tomato & Anchovy Salsa

Crostini with Mozzarella & Warm Sundried Tomato & Anchovy Salsa

In Starters On May 9, 2012 2 Comments

Heat your grill to medium. Lay your slices of baguette on an oven tray and rub a few drops of olive oil onto both sides. Place under the… Read More »

3 Cold Tapas: Salmon Rillette, Verrine of Ratatouille & Goats Cheese, Bayonne Ham Fig & Roquefort Parcel

French Tapas – 3 Cold Starters

In Starters On April 25, 2012 2 Comments

FOR SALMON RILLETTES First poach your fresh salmon fillet in a pan of boiling water for 8 minutes until just cooked. Remove and let it cool and then… Read More »

Roasted Onion Soup with Mustard & Marmite

Roasted Onion, Mustard & Marmite Soup

In Starters On April 11, 2012 0 Comments

Heat your oven to 200C/180F/Gas 6. Put your thinly sliced onions into a roasting tray and drizzle over the olive oil, season and stir. Roast in the oven… Read More »

Baked Meat Samosas

Baked Meat Samosas (with Brick Pastry)

In Starters On March 15, 2012 2 Comments

Preheat your oven to 200 C/180F/Gas 4. Heat 1 tbsp oil in a frying pan and fry your beef for about 5 minutes until nicely browned. Drain off… Read More »

Confit of Duck Spring Rolls made with Brick Pastry

Duck Spring Rolls (with Brick Pastry)

In Starters On March 13, 2012 0 Comments

First prepare your Confit leg of duck according to cooking instructions. I use a microwaveable leg which takes just 7 minutes. Once cooked, shred the meat off the… Read More »