Crumbed Fennel Wedges with Red Pepper and Chili Sauce

Serve as an appetizer, a side dish to accompany roast chicken or roast beef, or as part of an antipasto platter. Recipe serves 4-6.

Ingredients:

4 baby fennel, quartered
1/3 cup all-purpose (plain) flour
2-3 eggs, lightly beaten
1 1/2 cups fresh breadcrumbs, made from day-old white bread
Olive oil, for shallow-frying
Red Pepper and Chili Sauce:
5 inch (12.5 cm) piece day-old French bread, crust removed
2 cloves of garlic, chopped
2 roast red peppers, peeled and seeded
1 fresh small red chili, or to taste, seeded and chopped
1/4 cup olive oil
1 teaspoon pomegranate molasses (available from Middle Eastern food stores), or to taste

Method:

1. For the sauce, soak bread in cold water for 2 minutes, then squeeze out excess. Combine bread, garlic, pepper, chili and 2 tablespoons of cold water in a food processor and process until smooth. Add oil in a steady stream, with motor running, until sauce is well combined. Season to taste with pomegranate molasses and salt and ground black pepper.
2. Add fennel wedges to a pan of boiling water and simmer for about 5-10 minutes or until tender. Toss wedges in flour and dip in egg. Toss in breadcrumbs to coat. Heat oil in a frying pan and shallow-fry fennel in batches until well browned all over. Drain on absorbent paper and serve immediately with Red Pepper and Chili Sauce.

Roasted Pepper Risotto

This Italian pepper risotto makes an excellent vegetarian supper dish, or an appetizer for six. Recipe serves 3-4.

Ingredients:

1 red pepper (capsicum)
1 yellow pepper (capsicum)
1 tablespoon olive oil
2 tablespoons butter
1 onion, chopped
2 garlic cloves, crushed
1 1/2 cups risotto rice
4 cups of simmering vegetable stock
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, to serve (optional)

Method:

1. Preheat the grill to high. Cut the peppers in half, remove the seeds and pith and arrange, cut side down, on a baking sheet. Place under the grill for 5-6 minutes until the skin is charred. Put the peppers in a plastic bag, tie the ends and leave for 4-5 minutes.
2. Peel the peppers when they are cool enough to handle and the steam has loosened the skin. Cut into thin strips.
3. Heat the oil and butter in a pan and fry the onion and garlic for 4-5 minutes over a low heat until the onion begins to soften. Add the peppers and cook the mixture for 3-4 minutes more, stirring occasionally.
4. Stir in the rice. Cook over a medium heat for 3-4 minutes, stirring all the time, until the rice is evenly coated in oil and the outer part of each grain has become translucent.
5. Add a spoonful of stock. Cook, stirring, until all the liquid has been absorbed. Continue to add the stock, a spoonful at a time, making sure each quantity has been absorbed before adding the next.
6. When the rice is tender but retains a bit of "bite", stir in the Parmesan cheese and add seasoning to taste. Cover and leave to stand for 3-4 minutes, then serve, with extra Parmesan, if using.

Seafood Risotto

You can use any mixed shellfish or seafood for this Italian risotto, as long as the total weight is similar to that used here. The risotto would also make a very good appetizer or starter for eight. Recipe serves 4-6.

Ingredients:

1 pound (500 g) fresh mussels
About 1 cup dry white wine
8 ounces (250 g) sea bass fillet, skinned and cut into pieces
Seasoned flour
4 tablespoons olive oil
8 scallops with corals separated, white parts halved or sliced, if large
8 ounces (250 g) squid, cleaned and cut into rings
12 large raw prawns or langoustines, heads removed
2 shallots, finely chopped
1 garlic clove, crushed
2 cups risotto rice, preferably Carnaroli
3 tomatoes, peeled, seeded and chopped
2 1/2 pints (1.5 litres) simmering fish stock
2 tablespoons chopped fresh parsley
2 tablespoons double (thickened) cream
Salt and freshly ground black pepper

Method:

1. Scrub the mussels, discarding any that do not close when sharply tapped. Place them in a large saucepan and add 6 tablespoons of the wine. Bring to the boil, cover the pan and cook for 3-4 minutes until all the mussels have opened, shaking the pan occasionally. Drain, reserving the liquid and discarding any mussels that have not opened. Set aside a few mussels in their shells for garnishing; remove the others from their shells. Strain the cooking liquid.
2. Dust the pieces of sea bass in seasoned flour. Heat 2 tablespoons of the olive oil in a frying pan and fry the fish for 3-4 minutes until cooked. Transfer to a plate. Add a little more oil to the pan and fry the white parts of the scallops for 1-2 minutes on both sides until tender. Transfer to a plate.
3. Fry the squid for 3-4 minutes in the same pan, adding a little more oil if necessary, then set aside. Lastly, add the prawns or langoustines and fry for a further 3-4 minutes until pink, turning frequently. Towards the end of cooking, add a splash of wine - about 2 tablespoons - and continue cooking so that the prawns become tender, but do not burn. Remove the prawns from the pan. As soon as they are cool enough to handle, remove the shells and legs, leaving the tails intact.
4. In a large saucepan, heat the remaining olive oil and fry the shallots and garlic for 3-4 minutes over a gentle heat until the shallots are soft but not brown. Add the rice and cook for a few minutes, stirring, until the rice is coated with oil and the grains are slightly translucent. Stir in the tomatoes, with the reserved liquid from the mussels.
5. When all the free liquid has been absorbed, add the remaining wine, stirring constantly. When it has also been absorbed, gradually add the hot stock, one ladle full at a time, continuing to stir the rice constantly and waiting until each quantity of stock has been absorbed before adding the next.
6. When the risotto is three-quarters cooked, carefully stir in all the seafood, except the mussels reserved for the garnish. Continue to cook until all the stock has been absorbed and the rice is tender but still has a bit of "bite".
7. Stir in the parsley and cream and adjust the seasoning. Cover the pan and leave the risotto to stand for 2-3 minutes. Serve in individual bowls, garnished with the reserved mussels in their shells.

Chicken Liver Risotto

The combination of chicken livers, bacon, parsley and thyme gives this Italian risotto a wonderfully rich flavor. Serve it as an appetizer for 4 or a lunch for 2 or 3. Recipe serves 2-4.

Ingredients:

6 ounces (175 g) chicken livers
About 1 tablespoon olive oil
1 ounce (30 g) butter
1 1/2 ounces (40 g) rind less streaky bacon rashers, finely chopped
2 spring onions, finely chopped
1 garlic clove, crushed
1 celery stick, finely sliced
1 1/2 cups risotto rice
3/4 cup dry white wine
4 cups simmering chicken stock
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper
Parsley and thyme sprigs, to garnish

Method:

1. Clean the chicken livers carefully, removing any fat or membrane. Rinse well, pat dry with kitchen paper and cut into small, even pieces. (See step-by-step instructions here).
2. Heat the oil and butter in a frying pan and fry the bacon for 2-3 minutes. Add the spring onions, garlic and celery and continue frying for 3-4 minutes over a low heat until the vegetables are slightly softened. Increase the heat and add the chicken livers, stir-frying for a few minutes until they are brown all over.
3. Add the rice. Cook, stirring, for a few minutes, then pour over the wine. Allow to boil so that the alcohol is driven off. Stir frequently, taking care not to break up the chicken livers. When all the wine has been absorbed, add the hot stock, a ladleful at a time, stirring constantly.
4. About halfway through cooking, add the thyme and season with salt and pepper. Continue to add the stock as before, making sure that each quantity has been absorbed before adding more.
5. When the risotto is creamy and the rice is tender but still has a bit of "bite", stir in the parsley. Taste and adjust the seasoning. Remove the pan from the heat, cover and leave to rest for a few minutes before serving, garnished with parsley and thyme.

Microwave Curried Apple and Cider Soup

In this unusual soup apples accentuate the fruity flavor of the cider, and cream mellows its sharp bite. It can be served hot, but is rather special cold. Recipe serves 4 as an appetizer.

Power Setting: High (100%)

Ingredients:

1 onion
1 1/2 ounces (45 g) butter
1 tablespoon curry powder
2 tablespoons cornflour
3/4 pint (400 ml) chicken stock
2 eating or dessert apples
2 egg yolks
1/2 pint (150 ml) double or thickened cream
1/2 pint (300 ml) dry cider
1 tablespoon lemon juice

Method:

1. Peel and chop the onion. Place the butter in a large bowl with the onion and cook for 2 minutes. Sprinkle in the curry powder and cook for 1 minute.
2. Add the cornflour to the bowl, blending it in well. Gradually add the stock and cook for 6 minutes, stirring every 2 minutes. Remove from the microwave and leave to cool slightly.
3. Peel, core and finely chop 1 1/2 of the apples. Put into a blender with the soup and blend till smooth. Return to the bowl and cook 2-3 minutes until boiling.
4. Blend the egg yolks and cream together in a bowl and slowly stir into the soup. Add the cider, allow fizzing to subside, then taste and adjust seasoning if necessary. Cook for 1-2 minutes until hot but not boiling.
5. To serve, slice the remaining 1/2 apple into wafer-thin strips and toss in lemon juice. Drain and add to the soup just before serving. Garnish with a swirl of cream or plain yogurt if desired. The soup can also be served cold - it's particularly good before a rather hot and spicy main course or as a cooling summer soup.

To freeze: Make soup as Steps 1-3. Cool, pour into rigid container, cover, label and freeze.
Freezer life: 3 months.
To use: cook from frozen for 6 minutes, stirring every 2 minutes, then proceed as Step 4.

Wholemeal Salmon Slices

Eat this on the day you make it because it does not keep. Use the soft bread from the center of the bread stick to make breadcrumbs. Recipe serves 8 as an appetizer.

Ingredients:

15 ounce (440 g) can pink salmon
4 ounces (125 g) ricotta cheese
Juice of 1 lemon
1 teaspoon curry powder
1/4 teaspoon salt
6 spring onions (shallots), chopped
1 teaspoon gelatin
2 tablespoons hot water
1 wholemeal bread stick

Method:

1. Drain the juice from the salmon and discard skin and bones.
2. Mash the salmon and mix well with the cheese.
3. Add lemon juice, curry powder, salt and spring onions.
4. Melt gelatin in hot water, cool slightly, and stir into salmon mixture.
5. Chill in refrigerator for 30 minutes.
6. Cut bread stick into two equal lengths, and remove the crusty ends. Hollow out with knife or spoon. Discard the soft center.
7. Spoon filling into centers of bread stick and pack in firmly.
8. Wrap in aluminum foil and chill until ready to serve.
9. Slice in 3/4 inch (2 cm) pieces and serve.

Artichoke Vinaigrette

Fresh artichokes are a wonderful spring-time vegetable and a real treat - especially when simply boiled and served warm with a lemon vinaigrette dressing. Recipe serves 4 as an appetizer or side dish.

Ingredients:

4 artichokes
2 lemons
1/3 cup virgin olive oil
2 teaspoons smooth Dijon mustard
1 teaspoon black pepper

Method:

1. Rinse artichokes well in cold water. Chop off the stalks and pop them into a pan of boiling water. Squeeze in the juice of a lemon and, for added flavor, drop in the peel as well. Put a plate on top of the artichokes to keep them under the water and boil for 40 minutes.
2. While they are cooking, make the dressing by mixing the olive oil with the mustard, pepper and the juice of the other lemon. Stir well.
3. To test if the artichokes are cooked, pierce the base with a fork. It should be soft. Leave them to drain upside down for a few minutes, then pour over the dressing.
4. To eat, pull out a leaf at a time and suck the fleshy part at the base. When you've enjoyed this experience, you'll find the succulent heart of the vegetable waiting for you. Remove the furry choke before eating the heart.

Fennel and Tomato Soup

For something different to standard tomato soup try this easy, tasty soup for an appetizer or light vegetarian meal. If you make more than required, leftovers can be frozen. Recipe serves 6.

Ingredients:

2 pound (1 kg) fennel bulbs
1 large onion, chopped roughly
2 teaspoons freshly crushed garlic
2 cans peeled tomatoes (approximately 13 1/2 ounces/400 g each)
2 1/2 cups chicken stock
2 teaspoons dried oregano leaves
2 ounces (60 g) butter
1/4 cup Pernod (optional)
Salt and ground black pepper to taste

Method:

1. Cut base and tops from the fennel, and chop. Melt the butter in a large pot. Add the fennel, onions and garlic and cook for 15 minutes or until soft. Season with salt, pepper and oregano.
2. Add tomatoes, including the liquid, and simmer for 30 minutes uncovered.
3. Puree in food processor and return to pot. Add chicken stock and Pernod.
4. Serve hot with a sprinkling of grated cheese and crusty bread.

Snow Pea Savories

These vegetable savories are delicious served cold as an appetizer with pre-dinner drinks and make a nice, healthy change from cheese and crackers. The fresh snow peas need to be crisp so don't overcook them. Recipe makes 24.

Ingredients:

24 snow peas
4 ounces (125 g) cream cheese
2 tablespoons fresh parsley, chopped
2 teaspoons fresh chives, chopped
Pinch of ground cayenne pepper
1 small jar red caviar

Method:

1. Cook snow peas in boiling water for 20 seconds. Drain and rise under cold water. Split along curved side, leaving straight side intact.
2. Process remaining ingredients, except caviar, in a food processor. Using a piping bag, pipe mixture into snow peas.
3. Refrigerate until firm. Garnish with red caviar.

Cucumbers with Mushrooms

Cucumbers are available all year so here's a creamy and tasty hot dip or appetizer you can enjoy in Winter. Recipe serves 4.

Ingredients:

2 pound (1 kg) green cucumbers
2 ounces (50 g) bacon, cut into cubes
1 pound (250 g) mushrooms, sliced
4 teaspoons butter
1 onion, sliced
Salt and pepper
2 teaspoons dried parsley flakes
1 teaspoon dried marjoram leaves

Method:

1. Peel cucumbers, halve lengthwise and scoop out seeds. Cut into slices.
2. Heat butter in a fry pan and add bacon. Add onions and cook until translucent.
3. Add cucumbers and mushrooms. Season with salt and pepper. Cook for 10 minutes with pan covered.
4. Add parsley and marjoram and cook for another 5 minutes. If there is too much liquid, cook uncovered for the last 5 minutes - otherwise leave covered.
5. Serve with crackers or pita bread.

Marinated Button Mushrooms

Use the whitest, freshest, small button mushrooms for this easy recipe. These are delicious served as an appetizer with pre-dinner drinks or as part of an antipasto platter. Recipe serves 4.

Ingredients:

6 1/2 ounces (200 g) button mushrooms
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon (prepared) freshly crushed garlic

Method:

1. Wipe mushroom caps with a damp cloth. Trim stalks. If only large button mushrooms are available and the stalks seem woody, it may be necessary to remove the stalks.
2. Combine the remaining ingredients and mix well.
3. Pour over the mushrooms, mix well and serve.

Cucumber in Yogurt

This is a traditional Greek recipe which can be served as an appetizer or as a side dish to a main course. It is simple and refreshing. Recipe serves 4-6.

Ingredients:

1 telegraph or 2-3 Lebanese cucumbers
1/2 teaspoon salt
7 fl oz (200 ml) natural yogurt
1 teaspoon freshly crushed garlic
1 teaspoon white wine vinegar
White pepper
1 tablespoon fresh parsley or mint, chopped

Method:

1. Peel and finely dice the cucumber. Place in a bowl and stir in salt. Leave for 15 minutes.
2. In another bowl combine the yogurt, garlic and vinegar.
3. Drain the liquid from the cucumbers then add to the yogurt mixture and stir. Season with pepper.
4. Just before serving sprinkle with parsley or mint.
5. Serve with crackers or pita bread.

One Step Artichokes

This fresh artichoke, vegetable and herb dish is easy to prepare as well as being colorful. It is good both hot and cold and may be enjoyed as an appetizer or a side dish. Recipe serves 6.

Ingredients:

6 whole artichokes, trimmed
2 carrots, peeled and finely diced
1/2 cup olive oil
1 medium onion, finely diced
3/4 cup chopped parsley
1/4 cup lemon juice
1 tablespoon oregano leaves
1 tablespoon sweet basil leaves
1/2 cup dry white wine
1/4 teaspoon salt
Ground black pepper to taste

Method:

1. Place artichokes in a deep heavy pan and just cover with water. Add remaining ingredients. Cook partially covered, at a gentle boil until leaves pull away easily, about 40 minutes.
2. Transfer artichokes to a large serving platter.
3. Strain the cooking liquid and strew the vegetables and herbs over the artichokes. Serve hot or cool to room temperature.

Genoese Bean and Potato Bake

Vegetables play a major role in Italian cuisine. This delightful combination of potatoes and fresh green beans may be served with any meat dish or on its own as an appetizer. Recipe serves 6.

Ingredients:

1 pound (500 g) potatoes
1 pound (500 g) green beans
2 eggs
1/2 cup grated Parmesan cheese
2 tablespoons chopped Italian parsley
2 tablespoons chopped dill
Freshly ground black pepper
1 cup fresh breadcrumbs
2 tablespoons olive oil

Method:

1. Peel and roughly chop potatoes. Cook in boiling water until tender; drain and mash.
2. Meanwhile, top and tail beans, chop roughly and cook in boiling water until tender; drain. Mash, blend or process until roughly mashed.
3. Combine potatoes and beans with lightly beaten eggs, Parmesan cheese, parsley, dill and pepper.
4. Spoon into 6 x 1 cup ramekins dishes or spread into a 9 inch (23 cm) pie plate or 1 quart (1 L) dish. Sprinkle with combined breadcrumbs and oil. Bake in moderate oven (350 degrees F/180 degrees C) for 30 minutes or until heated through and lightly browned.