Prawns and Fish with Ginger Yogurt
Gently poached fish and prawns are combined with thoroughly cooked bean sprouts, ginger, mint and natural yogurt. Serve warm with crisp pita.
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Appetizer recipes
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Radishes on Ice
Fresh trimmed small red radishes served cold over chopped ice.
Red Pepper and Lamb with Feta Yogurt
Tender red pepper and pan-cooked lamb are seasoned with paprika and folded with feta yogurt. Spoon onto olive-oil toasts and serve with lemon wedges.
Rice and Avocado with Ginger Yogurt
Cooked rice and sautéed pimento pepper are seasoned with cinnamon and folded with freshly diced avocado off the heat. Serve with ginger yogurt and crisp baked filo.
Rice and Chickpeas with Turmeric
Cooked rice and chickpeas are combined with potato roasted in turmeric and cardamom. Serve on crisp toasts spread with natural yogurt.
Rice and Shiitake with Chives
Cooked rice, sautéed shiitakes and pan-cooked salmon are folded with natural yogurt. Chives, lime wedges and baguette toasts finish the small plates.
Roasted Kale and Sweetcorn with Yogurt
Roasted turkey breast, kale and sweetcorn are folded with a yogurt dressing made with partly mashed corn, cider and black pepper. Serve warm with pita wedges.
Roasted Sweetcorn and Cheddar with Mustard
Roasted sweetcorn and black-eyed peas are finished with melted cheddar, then folded through mustard yogurt. Serve on crisp baguette pieces with lemon wedges.
Roasted Turkey and Mushrooms with Yogurt
Turkey breast, pumpkin and mushrooms are roasted together and finished with sage and cider. Serve over natural yogurt with crisp baked filo pieces.
Roman Chicken and Tongue Wafer Fritters
A firm milk-sauce filling of roast chicken, cooked salted tongue, prosciutto and truffle enclosed in breaded edible wafers and fried.
Roman Veal Wafer Fritters
Firm Marsala-cooked veal filling enclosed between edible wafer squares, coated in egg and breadcrumbs and fried.
Russian Pancake Rolls with Anchovy and Caviar
Thin warm pancakes rolled around anchovy, butter and caviar with shallot, lemon and cayenne.
Russian Pressed Assorted Sandwiches
Four kinds of thin buttered bread sandwiches with caviar, ham, cottage cheese or cooked chicken, pressed and cut cold.
Sage-Scented Fried Dough Lozenges
Soft dough with finely chopped sage, egg, oil and white wine, rolled thin, cut into lozenges and fried.
Salted Devilled Almonds
Blanched almonds roasted with butter, salt and cayenne and served hot.
Salted Walnuts
Blanched walnut sections roasted with butter, salt and cayenne and served hot.
Sardines for Hors d’Oeuvre
Ready-to-eat French sardines presented on six pale lettuce leaves with lemon.
Sausage and Mushroom Stuffed Tomatoes
Whole tomatoes filled with their own flesh, sausage, mushrooms and herbs, then baked.
Sautéed Tofu and Choy with Ginger
Golden sautéed tofu is combined with softened choy and pak choi, ginger and coriander. Spoon onto baguette toasts spread with yogurt and scatter with toasted breadcrumbs.
Savoury Filled Krapfen
Soft yeast dough cut into paired discs, filled with a small cooked meat-and-balsamella mixture, proofed and fried.
Scallops Baked in Shells
Scallops in a shallot-milk sauce, divided among six shells and baked under cheese.
Scotch Fried Eggs Stuffed with Chicken
Hard-boiled egg halves refilled with chicken and cream, breaded and fried, with a warm cream sauce.
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.
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.