• Category Archives Starters
  • Tasty and guaranteed to set you up for the main course

  • Red Wine and Chorizo Starter

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    Now considering the other half hates red wine…sacriledge I know…more for me though 🙂 He loves this starter. It’s easy peasy and super tasty!

    Preheat the oven to 180c

    Cut up about 2 Chorizo sausages per person and put them into a shallow glass dish. Pour enough red wine over until the chorizo is submerged. Don’t worry there will be some left over for drinking purposes! Sprinkle with dried thyme, rosemary, salt and pepper and put in the oven for about 20 minutes. About half way through turn the chorizo to make sure it gets fully covered by the wine and evenly cooked. While it’s cooking, cut up a baguette into approximately 1 inch discs and put on a plate to use for dipping into the wine and chorizo oil that is left in the dish after cooking. When it’s ready put something heatproof (the dish is stinking hot!) on the table and put the dish onto the table…arm everyone with forks and dig in. Dip the bread in to soak up the warm wine and chorizo oil………….mmmmmmmmmmmm! Great cold evening starter. I find Merlot is a good choice for this!

  • Courgette Sticks with Lemon Dill Dip

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    Now a little prep needs to be done so the flavours can take hold!
    To make the dip take 1 cup of Greek Yogurt and squeeeeeezzzzeee the juice of 1/2 a lemon into it…don’t forget to take the pips out…nothing more romantic than cracking a tooth on a pip! I bought a package of fresh dill from Tesco and chopped aobut 1/4 of the pack into itty bitty bits and then mixed it all throughly and chucked it in the fridge to fill with flavour overnight!

    Take 1 courgette per person wash it and pat it dry and cut it into stick sized bits…I cut ours in half and then into 4 so we got 8 manageable size pieces each.

    Get 2 eggs and beat them into a bowl that is big enough to dip the courgette. Get another bowl and fill with Panko breadcrumbs. Dip the courgette into the egg then into the breadcrumbs and put to one side.

    While all the dipping is going on fire up your deep fryer to about 180 c ready to give these babies a hot oil bath!

    You might find the bread crumbs aren’t sticking all that well..just give em a squeeze and there will be enough stuck to it to taste yummy! For a bit of variety you can grate some Parmesan into the Panko 🙂

    Now gently….ever so gently…pop the courgette into to bubbling oil and watch them get a lovely golden brown. Gently scoop them out and let them drain on a paper towel until they are all done and ready for dipping.

    Pop em on a plate and either divvy up dip between eaters or just have one free for all bowl!

    Dip away!!!

  • Goats Cheese Bites

    1-2 discs of goats cheese per person
    1 piece parma ham per disc
    cracked black pepper
    salad greens (handful per person)…I like rocket, arugula, little gem lettuce, butter leaf lettuce
    balsamic dressing….go easy and buy or make your own (recipe to follow)

    Pop to you local grocery store and you can pick up some discs of goats cheese, they can be flavored or seasoned already (easier for you and we like easy!)
    Season the goats cheese with a little salt and pepper….or more if that’s what ya like!
    Wrap each disc with the parma ham and make into a little pillow.
    Pop onto a baking tray lined with greaseproof paper and bake at 180 degrees for about 10-15 minutes…the ham wil go crispy and the cheese will be lovely soft and gooey 🙂
    Get your side plate and place a nice bed of salad greens and pop your pillow of yumminess onto the pillow.
    Get all Masterchef and drizzle with balsamic dressing.