Special Starters

28 Jan 2016
POSTED BY Y Magazine
Set the tone for your meals with a tasty opening course to leave your guests wanting more

They say starters are an introduction to what’s to come, so it’s important to begin as you mean to go on. Which means serving up a memorable beginning to set the bar high and impress your diners.



There are lots of easy and sophisticated starters that are quick and easy to prepare, giving you more time to concentrate on the main event. Look out for seasonal food, such as pomegranates from the slopes of Jebel Akhdar (starts around September), to give your first course a local flavour.

Smart soups and simple salads are a good idea and can be made beforehand, meaning less stress in the kitchen on the day.

Try out this recipe for a great starter using aubergine, guaranteed to get your guests’ taste buds tingling. Next week, we’ll look at the main course. Happy cooking!

Recipe: Aubergine Rolls with Puck Cream Cheese Spread

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These rolls have a creamy cheese filling with the extra crunch of crushed walnuts and the freshness of coriander

Ingredients:

  •  Puck White Cream Cheese Spread
  • 3 aubergines, sliced lengthwise into thin slices
  • 2 whole tomatoes, diced
  • 1 handful coriander, chopped
  • 1 handful walnuts, roughly ground
  • Garlic, ground to taste
  • Olive oil, to taste
  • 1 pinch salt
  • 1 pinch black pepper

Instructions

  1. Preheat the oven to 180°C.
  2. Brush both sides of the aubergine slices with olive oil and place on a baking tray.
  3. Sprinkle salt and pepper and bake for about eight minutes.
  4. Meanwhile, mix Puck Cream Cheese Spread, walnuts and coriander together in a bowl.
  5. Place the mixture on one end of the eggplant slice, place a tomato slice on top, and roll forward, covering the mix with the aubergine slice.
  6. Place the aubergine rolls on a serving platter, and top with chopped walnuts and coriander.


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