Recipes for Category

Snacks/Tapas

Artichoke Caponata

Artichoke Caponata

Recipe by: Joanna Bloomfield

Issue 35 of Dish Magazine, April - May 2011 Edition

Although traditionally made with Eggplants, Artichokes make a great variation on this Sicilian dish!

 
Babaghannouj

Babaghannouj

Recipe by: Pip Duncan | Publication: vegetables.co.nz

A delicious dip and great to include on the tapas menu.

 
Beef and Spinach Empanadas

Beef and Spinach Empanadas

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

Even holidays are like work for a curious cook. We took our grown-up children on a Caribbean cruise a few years ago and I was fascinated by the food we found at all the ports of call. These little tasty pastries are inspired by some Jamaican patties filled with vegetables and meat that we ate in Ochos Rios. Most of the countries in the Caribbean and the Americas make them in one version or another. Serve them with a favourite dipping sauce or salsa.  

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CARAMELISED SCALLOPS WITH GREEN CASHEW NUT CHUTNEY

CARAMELISED SCALLOPS WITH GREEN CASHEW NUT CHUTNEY

Recipe by: Tom Kime | Publication: Tom's Kitchen

The bright green of the sauce is very vivid and there is a great combination of different flavours and textures.  There are many variations across the Indian sub continent.  The chutney has a balance of hot, sweet salty and sour elements and when combined with the sweet seared scallops and the additional textures of the roasted nuts the three-dimensional image of this simple dish is completed. You could alternatively use peanuts, or coconut or a combination of a number of nuts.  Different herbs can also be used, and the sourness could come from limejuice, lemon or...

 
Ceviche of Spicy Scallops and Fish

Ceviche of Spicy Scallops and Fish

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

I took inspiration for this dish from a New York-based Central American restaurant that, sadly, is no longer open. Ceviche is essentially marinated fish, and this recipe will appeal to those with a taste for spicy food. You could add more fresh chilli if you love extra spice. It’s a perfect dish for nibbling at with drinks and cocktails, or to serve as an entrée.

 

 
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