Parmesan Baked Ricotta wrapped in Parma Ham
4 slices Parma ham or 8 slices Black Forest ham
250g ricotta cheese
125ml (1/2 cup) Parmesan cheese, finely grated
30 ml (2T) chives, chopped
• Pre-heat the oven to 180°C and lightly grease a 12-hole mini-muffin tin.
• Cut the ham slices into thirds and line each muffin hole.
• Place the ricotta and Parmesan cheese, egg and chives in a bowl. Stir to combine and season to taste.
• Divide the cheese mixture between the muffin holes, using 2 teaspoons to help you dollop the mixture.
• Bake for 20 minutes, or until set and golden.
Corn Fritters with Chorizo and Salsa
Makes 15 to 20 fritters
125ml (1/2 cup) flour
5ml (1 tsp) baking powder
2,5ml (1/2 tsp) salt
2,5ml (1/2 tsp) paprika
125ml (1/2 cup) milk or water
500ml (2 cups) tinned whole corn kernels, well drained
30ml (2T) spring onions, sliced
Oil for frying
Chorizo sausage, sliced (for serving)
Salsa (for serving)
• Sift the flour, baking powder, salt and paprika in a bowl. Make a well in the centre.
• Lightly whisk the eggs and milk or water in a separate bowl. Slowly add to the flour mixture, whisking until you have a smooth batter.
• Stir the corn and spring onion into the batter.
• Heat the oil in a non-stick frying-pan over a medium heat. Drop spoonfuls of the batter into the oil. Cook for about 2 minutes on each side, until golden.
• Serve topped with lightly fried slices of chorizo sausage and home-made or storebought salsa.
Belgian Endives with Baby Marrow, Mint and Feta
4 baby marrows, thinly sliced lengthways
30ml (2T) olive oil
150g feta cheese, crumbled
125ml (1/2 cup) fresh mint leaves (reserve some leaves for garnishing)
15ml (1T) white wine vinegar
2 Belgian endives, leaves separated (or baby cos lettuce)
• Brush the baby marrow slices with half the oil and heat a griddle pan over a medium heat.
• Char-grill the baby marrow for 2-3 minutes until soft and place in a bowl with the feta, mint, remaining oil and vinegar. Gently toss to combine.
• Spoon this mixture onto the endive leaves and serve.
• This mixture can also be used as a pizza or baked potato topping
Salmon and Cucumber Skewers
500g salmon, cut into 2cm cubes
60ml (1/4 cup) soya sauce
30ml (2T) ginger, grated
30ml (2T) coriander, chopped
15ml (2T) oil
1 chilli, deseeded and sliced
15ml (1T) white sugar
30ml (2T) fresh lime juice
15ml (1T) fish sauce
30ml (2T) water
• Place salmon in a shallow dish with the soya sauce, ginger and coriander. Leave to marinate for 20 minutes.
• Stir the ingredients for the dipping sauce together and set aside.
• Using a potato peeler, shave long ribbons of cucumber and cut them in half.
• Heat oil in a non-stick pan and carefully sear the salmon cubes until lightly coloured.
• Wrap each salmon cube with a cucumber ribbon and thread onto a skewer.
• Serve with the dipping sauce on the side.