Filo Pastry and Seafood - Easy Recipe for fantastic Fingerfood Snack
Filo pastry is extremely thin but very easy to work with. Today I make Filo cups filled with delicious seafood salad. Such filo appetizers look fantastic and are delicious. Perfect fingerfood to share with your family and friends.
If you want more Fingerfood recipes let me know in the comment section!!
Ingredients for 12 Filo Cups
3 sheets of ready Filo Pastry
70g melted butter
For seafood salad
300g cooked crayfish tails
Extra virgin olive oil for drizzling
Lemon juice
Pinch of salt
80g mayonnaise
1 tbsp of ketchup
1 tbsp of greek yoghurt
1 tsp of fresh parsley
1 tsp of fresh chives
½ tsp of salt
1/3 tsp of white pepper
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Aussie Seafood Platter and Salads To Impress Your Christmas Guests!
Christmas to us in the southern hemisphere means sun, heat, beach and seafood! For those in the northern hemisphere, this might seem a little strange. My Beetroot and Puy Lentil Salad and Christmas Kale Coleslaw is a great addition to the Christmas table alongside your roast, ham and sides!
Mayonnaise
½ cup or 120ml grapeseed oil
½ cup or 120ml extra virgin olive oil
2 egg yolks
The juice of 1 lemon
½ clove garlic, finely grated
Salt to taste
1 tbsp dijon mustard
Method
Place everything into a high-walled jar.
Place in your immersion blender all the way to the bottom and turn it on.
Once the bottom has started to emulsify, slowly bring your immersion blender up until all of the oil is incorporated.
Marie Rose sauce
150ml mayonnaise
50ml ketchup
12 dashes of Worcestershire sauce
Method
Mix everything together well.
Mignonette dressing
2 french shallots, finely diced
1 tsp coarse ground black pepper
75ml red wine vinegar
25ml filtered water
Method
Mix everything together.
Mustard and honey dressing (for Beetroot salad)
150ml extra virgin olive oil
1 tbsp dijon mustard
Juice of 1 lemon
1 tsp honey
Salt to taste
Method
Place everything into a jar you have a tight lid for and shake.
Christmas Kale Coleslaw
1 bunch of kale, washed and chiffonade
1 red onion, sliced very thin
2 carrots, cut into small matchsticks
1 bunch radish, cut into small matchsticks
¼ red cabbage, sliced very thin
180g mayonnaise
Method
Mix everything well in a bowl and serve.
Beetroot and puy lentil salad
200g puy lentils
1 bay leaf
500ml water
Salt to taste (pinch)
5 beetroot
200g mung beans
100g pea shoots
150g marinated feta
Method
Start by washing your lentils under cold running water.
Cook the lentils in the water with bay leaf and salt, very slowly over low heat. These should take about 25 minutes. Drain and set aside to cool.
To roast the beetroot, season with salt and olive oil, and wrap them in foil. Place in a 180 degrees c oven. Cook for an hour - an hour and a half depending on their size.
Let them cool then peel them with your hands and slice them into wedges.
Mix your mung beans and lentils together and dress with some of the dressing and season with salt.
Dress the sliced beetroot with the dressing and season with salt.
To assemble, start by laying down some mung beans and lentils, followed by beetroot, then pea shoots and lastly the feta. Then repeat until all the ingredients are gone.
Seafood platter
Whatever tickles your fancy. I used:
Oysters
Lobster
Tiger prawns
Salmon sashimi
Tuna sashimi
Mignonette dressing
Marie rose sauce
Lemons
Method
It’s imperative that you keep seafood really cold from the moment you buy it, until the moment you serve it. It either needs to be on ice, or on the bottom shelf of the fridge where it’s the coldest.
Follow the seafood prep and plating instructions in the video.
Serve with your mignonette dressing, Marie rose sauce and lots of lemon slices. Enjoy!
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Smart Casual Canapés Recipe
Hosting a canapé party sounds VERY formal. But to be honest, it's a party with your friends and some finger food!
Today's video has 2 delicious options... Prep them way ahead and finish last minute so that you can concentrate on being a top host.
If you enjoy the sound of these canapés then you'll love the 10+ other brand new ideas in our smart-casual canapés chapter.
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The Best Appetizers Recipe | Seafood & Cucumber Appetizers
Auf Deutsch
The recipe for my Seafood & Cucumber Appetizers is available here
Hi lovelies, are you ready for another appetizer recipe? :) I have really enjoyed creating these simple appetizers for you and well, if I am completely honest, it has not been too bad eating them as well :D I have another one coming next week and then I won't be doing them weekly anymore, but once in a while. Todays recipe is also with two different options and both are with seafood and cucumber. Both of these appetizers are really light and fresh. I hope you will like these and will be trying them out :) Enjoy!
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Butter poached lobster dish | Christmas menu special second course!
Hey guys! Today day three of the Christmas special. First I’m going to show you how to prepare a lobster. The head I’m then using to make a lobster butter. We’re also going to make a pumpkin cream, a lobster cone, a black tuille and a delicious lobster hollandaise. All great recipes, so enjoy guys!
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