Seared Aubergine and Polenta with Sage
Firm polenta cubes, small cooked pasta and pan-seared aubergine are combined with rosemary and sage. Serve warm on crisp pita spread with natural yogurt.
CookEat Recipe collection
Appetizer recipes
Find an appetizer to begin your next meal.
recipe discovery
64 recipes
Page 3 of 3
Seared Aubergine and Rice with Basil
Tender pan-seared aubergine and white rice are folded with Parmesan and herb yogurt. Basil, parsley and crisp bread cubes finish the small plates.
Seared Fennel and Chickpeas with Olives
Fennel, courgette and chickpeas are cooked with oregano and gently folded with beaten egg until set. Spoon into baked filo cups with natural yogurt and black olives.
Seared Pak Choi and Rice with Tofu
Firm tofu, red onion and pak choi simmer in prepared miso soup until the liquid reduces, then are combined with cooked rice. Serve on pita spread with yogurt and finish with spring onion.
Seared Salmon and Shiitake with Soy Sauce
Salmon and tuna are cooked separately and combined with tender shiitakes in reduced miso and soy sauce. Serve with natural yogurt and baguette toasts.
Simmered Lamb and Courgette with Dill
Gently simmered lamb is combined with tender courgette, lentils and cumin. Fold with natural yogurt and dill and serve with crisp baked filo.
Simmered Pork and Cucumber with Cilantro
Gently simmered pork loin is combined with finely shredded cabbage and diced cucumber. Serve on baguette toasts spread with yogurt, with cilantro and lime wedges.
Steamed Fennel and Artichoke with Mint
Steamed fennel and artichoke hearts are folded through couscous with yogurt, mint, parsley and herbs. Serve warm on crisp baguette toasts.
Steamed Tomato and Artichoke with Mint
Gently steamed tomato is folded with warm artichoke hearts, chickpeas, parsley and natural yogurt. Mint and crisp pita complete the small plates.
Steamed Tomato and Aubergine with Coriander
Steamed tomato and roasted aubergine are folded with couscous, paprika, coriander and plain yogurts. Serve warm in golden baked filo cups.
Sweetcorn and Beans with Ginger
Sweetcorn, beans and black-eyed peas are warmed with ginger and thyme, then spooned over natural yogurt. Crisp bread cubes finish the small plates.
Tomatillo and Sweet Pepper with Jalapeño
Boiled sweet yuca and tender steamed tomatillo are folded with sweet pepper, finely diced jalapeño, cilantro and natural yogurt. The generous jalapeño gives these olive-oil toasts a hot chilli topping.
Tomato and Lamb with Sesame Yogurt
Lamb simmers with tomato until cooked, then is combined with wilted spinach, yogurt and sesame oil. Spoon into warm pita pockets and serve with lemon wedges.
Tomato and Lentils with Parsley Yogurt
Tomato and lentils are simmered with paprika and combined with wilted spinach. Serve over natural yogurt with parsley and crisp baked filo.
Warm Avocado and Tomato with Cilantro
Gently warmed avocado is folded with tomato, softened poblano, paprika, cilantro and natural yogurt. Serve immediately on crisp pita bases.
Watercress and Haddock with Cider
Roasted haddock and celeriac are combined with lightly wilted watercress, yogurt, cider and black pepper. Serve with crisp pita wedges.