Starters & nibbles

Showing recipes categorised by Starters & nibbles, to filter please use the search field below.


Description Season Course Ingredients
Baby aubergines with oregano and red onions Summer Starters & nibbles

500g/1lb 2oz baby aubergines

3 tbsp olive oil

2 tsp dried oregano

1 small red onion, cut into thin half-moons

3 tbsp red wine vinegar

4 tbsp extra-virgin olive oil

1 clove garlic, peeled

1½ tbsp cold water

few sprigs fresh oregano (optional)

 

Bagna cauda Summer Starters & nibbles

125ml/4fl oz extra virgin olive oil 

4-5 cloves of garlic, peeled and crushed 

12 anchovies preserved in olive oil, drained and chopped 

120g/4oz unsalted butter, cut into cubes 

To serve

Selection of raw vegetables such as fennel, cauliflower, endive, celery, peppers and courgettes, cut into bite-sized pieces

 

 

Crostini mushrooms Autumn Starters & nibbles

8 tbsp olive oil

2 garlic cloves, 1 peeled, 1 finely chopped

1 small red chilli, finely chopped

400g/14oz mixed mushrooms, chopped

1 tbsp coarsely chopped fresh flatleaf parsley

1 tbsp fresh marjoram leaves

salt and freshly ground black pepper

4 large slices Pugliese (or sourdough) bread

French onion soup Winter Starters & nibbles

For the soup

50g/2oz butter

1kg/2lb 4oz onions, thinly sliced

2 garlic cloves, chopped

100ml/3½fl oz white wine

2 tbsp Madeira, plus extra once cooked, to taste

1 litre/1¾ pint fresh beef stock

salt and freshly ground black pepper

chopped parsley to garnish

For the croûtons

8 thick slices French bread

2 cloves garlic, cut in half

100g/3½oz Gruyère cheese, grated

Mozarella peppers with chunky italian dressing Summer Starters & nibbles

2 red peppers

5 sundried tomatoes , in olive oil

handful good-quality olives

85g can anchovies , in oil

small bunch basil , leaves torn

2 x 125g balls buffalo mozzarella , drained and halved

balsamic vinegar

selection of antipasti

Fresh bread 

Pan-fried scallops with crisp pancetta and Mediterranean pesto Summer Starters & nibbles

              3 rashers pancetta

             2 tbsp chopped sun-dried tomatoes

             2 tbsp virgin olive oil

             handful fresh basil

             35g/1¼oz butter

             3 scallops

 

Prosciutto with figs Summer Starters & nibbles

12 paper thin slices of Prosciutto

4 figs, cut into 4 slces

Red lentil Soup Autumn Starters & nibbles

Use lentils that do not require soaking overnight

1oz(25g) butter

1tablsp sunflower oil

1 large carrot (sliced)

1 large onion (sliced)

2 sticks celery (sliced)

11/2 pts stock(900 ml) vegetable stock

4oz (100g) red lentils

salt

1 level tsp paprika

pepper

good pinch cayenne pepper

Sardine beccafico Summer Starters & nibbles

For the sardines

4 medium-sized sardines, filleted

12-16 fresh bay leaves

For the stuffing

75g/3oz white breadcrumbs, plus 25g/1oz extra for topping

50g/2oz black olives

50g/2oz capers

4 anchovies

40g/1¼oz raisins

40g/1¼oz pine nuts

20g/¾oz almonds

1 lemon, juice and zest

1 orange, juice and zest

10g/½oz fresh parsley

 

Wild mushroom and asparagus soup with balsamic caramelised tomatoes Autumn Starters & nibbles

For the soup

1 tbsp olive oil

½ onion, finely chopped

1 garlic clove, finely chopped

100ml/3½fl oz white wine

8 asparagus spears, chopped

55g/2oz chanterelle mushrooms

400ml/14fl oz chicken or vegetable stock

100ml/3½fl oz cream

salt and freshly ground black pepper

For the balsamic caramelised tomatoes

1 tbsp olive oil

1 tomato, halved

2 tbsp balsamic vinegar

To serve

1 tbsp Greek-style yoghurt

1 tbsp chopped fresh chives

Description Season Course Ingredients