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    Recipes — appetizer

    Crisp Whitebait and Calamari with Quince Aioli

    Try this gourmet recipe - we guarantee your guests will be impressed.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 8


        •    300g whitebait
        •    300g (2 cups) plain flour
        •    Vegetable oil, to deep-fry
        •    1kg cleaned squid hoods, cut into 1cm thick rings

    For the Quince Aioli:

        •    2 egg yolks
        •    3 garlic cloves
        •    1 tsp Dijon mustard
        •    500ml (2 cups) olive oil
        •    1 tbsp fresh lemon juice
        •    1 1/2 tbsps bought quince paste
        •    salt and freshly ground black pepper


    1. To make quince aioli, place garlic, egg yolks, lemon juice and mustard in the bowl of a food processor and process until pale and creamy. With the motor running, gradually add oil in a thin steady stream. Add quince paste and process until smooth. Taste and season with salt and pepper. Transfer to a serving bowl.

    2. Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 180°C over medium heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Place flour in a bowl. Add one-third of the whitebait and calamari, and toss to evenly coat. Shake off any excess flour. Deep-fry for 30 seconds or until golden brown and tender. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining flour, whitebait and calamari, reheating oil between batches.

    3. Place on a serving platter and serve immediately with aioli.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/crisp-whitebait-calamari-quince-aioli/15ee7e0c-08e1-4d1d-8b8c-c7d307005090

    Bacon Wrapped Chicken Teriyaki Bites

    These Bacon Wrapped Chicken Teriyaki Bites are sure to be a huge hit on game day! Sweet and savory, packed full of flavor, and just 5 ingredients! Sure to be your new favorite appetizer! Score!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 8


        •    1 lb. bacon
        •    3/4 cup brown sugar
        •    3/4 cup low-sodium teriyaki sauce
        •    1 lb. boneless skinless chicken breasts
        •    toothpicks soaked in water for at least an hour
        •    20 oz Dole pineapple chunks in 100% pineapple juice


    1. Cut chicken into bite-size pieces.

    2. Drain the juice from the can of pineapple chunks. Cover and refrigerate the pineapple chunks until needed.

    3. Combine the pineapple juice and teriyaki sauce in a large resealable plastic bag or bowl.

    4. Add the chicken pieces.

    5. Seal and refrigerate for one hour, turning the bag once.

    6. Preheat oven to 350F.

    7. Line a broiler pan with foil and spray with non-stick cooking spray.

    8. Cut the strips of bacon into thirds.

    9. Working in batches, wrap each piece of chicken with a strip of bacon and roll in brown sugar.

    10. Push a toothpick through a pineapple chunk and then through the bacon-wrapped chicken.

    11. Place on prepared broiler pan.

    12. Bake for 20 to 25 minutes or until chicken is cooked through, turning chicken bites once.

    13. Turn on broiler and broil for 2 to 3 minutes per side until bacon is nice and crispy. I left my pan on the middle rack so the toothpicks wouldn't burn. Always keep on eye on your food when using the broiler. Things happen fast!

    14. Serve immediately!

    This great family recipe is thanks to Mom-On-Timeout Recipes at https://www.momontimeout.com/bacon-wrapped-chicken-teriyaki-bites/

    New England Style Fried Clams

    The only part even remotely tricky of this recipe is finding the "corn flour," which is not the same thing as corn starch! Corn flour is just finely ground corn meal. The easiest way to find some is in the "ethnic" aisle where you find Louisiana foods. It's called "fish fry," and if you look at the ingredients it's just corn flour. If you absolutely can't find any, just use more regular flour. It'll be fine.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    oil for frying
        •    1 tsp of salt
        •    1/2 tsp cayenne
        •    1 cup all-purpose flour
        •    1 pound shucked clams
        •    1 cup corn flour, as in fishy fry mix
        •    1 cup buttermilk or evaporated milk
        •    1 tsp of freshly ground black pepper


    1. Pick through the clams to make sure there are no bits of shell or obvious grit. Mix all the dry ingredients together in a bowl. Submerge the clams in buttermilk.
    2. Preheat the oven to 200ºF and put a rack set over a baking sheet inside the oven. Heat enough oil to float the clams, about a quart or so. What oil? Anything you feel like, but I prefer peanut oil or, well... fresh lard. You want the oil hot, about 360ºF.
    3. When the oil is almost ready, coat a few clams in the breading. Don't do more than your fryer can handle in one batch, as you want the clams to go right from breading into the fryer. If you want super-extra crispy clams, dip the breaded clams back in the buttermilk and again in the breading; I think this is too much, but some people like them that way.
    4. Fry the clams until they are golden brown, about 90 seconds to 2 minutes. Move them to the rack in the oven and repeat with the remaining clams -- make sure the oil gets back up to temperature between batches. Serve with homemade tartar sauce, malt vinegar, remoulade, ketchup or hot sauce.

    This great family recipe is thanks to Honest-Food Recipes at https://honest-food.net/fried-clams-recipe/

    Pork Sausage Rolls with Basil Tomato Sauce

    Get some pork on your fork now or bag a snag and freeze for later!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4


        •    1 tbsp olive oil
        •    1 tsp caster sugar
        •    2 medium tomatoes
        •    2 tbsps tomato paste
        •    8 thick pork sausages
        •    1 garlic clove, crushed
        •    1 celery stalk, finely chopped
        •    1 small red chilli, deseeded, finely chopped
        •    1/2 small leek, trimmed, washed, thinly sliced
        •    2 sheets frozen ready rolled puff pastry, partially thawed


    1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a large baking tray. Cut pastry into quarters. Place pastry squares on a flat surface. Place 1 sausage on 1 pastry square. Roll up to enclose sausage. Press lightly to secure. Place, seam-side down, on prepared tray. Score pastry on top. Repeat with remaining pastry and sausages. Bake for 35 minutes or until pastry is golden and sausages cooked through.

    2. Meanwhile, cut a cross in base of each tomato. Place tomatoes in a heatproof bowl. Cover with boiling water. Set aside for 2 to 3 minutes or until skin lifts slightly. Drain. Peel and chop tomatoes.

    3. Heat oil in a saucepan over medium heat. Add leek and celery. Cook, stirring, for 5 minutes or until leek has softened. Stir in garlic and chilli. Cook for 1 minute or until fragrant. Add tomato, tomato paste and sugar. Cook, stirring occasionally, for 10 minutes or until thickened.

    4. Process tomato mixture until almost smooth. Stir in basil.

    5. Cut each roll into 3 pieces. Serve with basil tomato sauce.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausage-rolls-basil-tomato-sauce/0686bb5a-be64-49e0-bf1d-0662d8912318

    Huon Smoked Salmon & Baby Baked Potatoes

    Delicious bite sized explosions of baked potato and crème fraiche. Perfect as a canape, appetizer or side dish.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 8-10


        •    1 tbsp olive oil
        •    150g crème fraiche
        •    1/2 tsp horseradish
        •    2 tbsps dill sprigs
        •    500g washed chat potatoes
        •    100g Huon Premium Cold Smoked Salmon, cut into strips


    1. Heat oven to 190C. Prick the potatoes with a fork, rub with the oil, then toss with salt. Arrange on a baking sheet and bake for 45 minutes, or until tender.

    2. In a small bowl add the crème fraiche and gently fold through the horseradish.

    3. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each pinch the base to open up the top of the potato.

    4. Add a teaspoon of crème fraiche mix to each. Arrange a strip of smoked salmon on top then add a sprig of dill.

    5. NOTES: Chopped chives instead of dill is also delicious.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-smoked-salmon-baby-baked-potatoes/