APPERTIZER

HORS D'OEUVRE

WESTERN APPERTIZER

Mini Quiches Lorraine 

MINI QUICHE LORRAINE RECIPE

Pie shell

125gm             butter or shortening

250gm             all-purpose flour

1 nos                whole egg (Gred A)

Pinch               salt

How to make pie shell:

1.         Combine flour and salt in a bowl, out the butter until the mixture looks like coarse cornmeal

2.         Whisk the eggs together to blend, and then add them slowly.

3.         Remove from mixer, cover and chill until ready to use.

4.         When the dough is ready, roll pastry out on a lightly floured work surface, Roll the rolling pin over the edges of pan or mould and cut any excess pastry from the edges. Blind bake the crust for 10 minutes.

Chicken filling

300 gm            chicken sausages – medium dice

100 gm            Chopped onion

50 gm              Chopped garlic

100 gm            chopped capsicum

150 gm            Spinach

100 gm            Cheddar cheese – grated

1 nos                Egg

250 ml             Whipping cream

Pinch               Salt, pepper, Tyhme

How to make Chicken Filling:

1.         Saute onion and garlic until softened, add in sausage and thyme

2.         Add in capsicum and spinach and season to taste. Set aside and cool it in room temperature.

3.         Once cool, sprinkle the cooled filling mixture over the pastry base, followed by the grated cheese.

4.         Place the eggs in a large bowl and lightly whisk, add the cream and continue whisking until well combined. Season with salt and pepper, and then carefully pour the egg mixture over the filling. Sprinkle with grated cheese on top and return the quiche to the oven 25 minutes or until golden and set.

EASTERN APPERTIZER 

Stuff Bean with Peanut Sauce

STUFF BEAN CURD WITH PEANUT SAUCE

Soy puff          grill

Bean sprout

Cucumber        Small Julienne

Carrot              Small Julienne

Local lettuce   Shredded

How to make stuff bean curd:

1.         Grill soy tofu under the salamander or griller.

2.         Blanch the bean sprout for a minute and strain to dry.

3.         Finally stuff all the vegetables I the grilled soy tofu.

4.         Serve with peanut sauce.

PEANUT SAUCE

500 gm            Peanut – fry and finely pound

3 cm                Galangal

4 cm                Ginger                        

10 nos              Garlic

50 gm              Chilli Paste

3 nos                Lemon Grass – mashed

500 gm            Water

½ Cup             Cooking oil

30 gm              Tamarind juice

55 gm              Local brown sugar

Pinch               salt, sugar

How make the peanut sauce:

1.         Heat the oil in pan, sauté all the blend ingredient until sweat and aroma.

2.         Add in the tamarind juice, lemongrass and stir well.

3.         Pour in water pounded friend peanut and season the sauce

4.         Cook for another 10 minute until it really dry and cook and serve with tofu