224
Entres
Smoked trout and
cream cheese pillows
Preparation time: 30 mins
plus 2 hours chilling
Cooking time: nil
Serves 6Cooking oil spray, to grease
200g smoked ocean trout
250g block cream cheese
2 Tbsp milk
Finely grated zest of
1 lemon
2 Tbsp finely chopped
chives
1 Tbsp baby capers
Sea-salt flakes and freshly
ground black pepper,
to season
6 cooked medium king
prawns, peeled, tails intact
12 chives
Halved lemon rounds,
to serve
Lemon oil, to drizzle
Micro herbs, to garnish1 Grease 6 holes of a 12-
hole ¹⁄³-cup capacity muffin tin
with oil. Line each hole with
plastic wrap, allowing a
3cm overhang. Slice trout,
then use to line base and side
of each hole in a single layer,
allowing a little overhang.
2 Put cream cheese, milk and
lemon zest in the bowl of a
food processor and pulse until
just smooth. Transfer mixture
to a medium bowl and stir in
chives and capers. Season.
3 Spoon mixture evenly into
lined muffin tin holes. Fold
overhanging trout into centre,
then wrap overhanging plastic
wrap around to enclose pillows.
Refrigerate for at least 2 hours.
4 Unmould pillows and
arrange on serving plates. Top
each with a prawn, 2 chive
sprigs and a halved lemon
round. Serve drizzled with alittle lemon oil and garnished
with micro herbs.Mozzarella, prosciutto
and fennel bruschetta
Preparation time: 15 mins
Cooking time: 5 mins
Makes 182 tsp fennel seeds
18 x 1cm thick slices crusty
baguette
2 Tbsp extra virgin olive oil
1 clove garlic, halved
125g bocconcini, drained
well, torn into small pieces
9 slices prosciutto, halved
lengthways
Extra 2 Tbsp extra virgin
olive oil
1 lemon
8 mint leaves, shredded1 Put fennel seeds in a large,
dry non-stick frying pan over
a low heat and cook for
2 minutes or until fragrant.
Transfer to a bowl and allow
to cool for 5 minutes.
2 Meanwhile, preheat a
chargrill plate or grill pan to
high. Drizzle baguette slices
with oil and grill for 1 minute
each side or until lightly
charred. Rub one side of
each bread slice with cut
side of garlic, then transfer
to a large serving platter in
a single layer.
3 Top each slice with a few
pieces of bocconcini, then
artfully curl a piece of
prosciutto onto each, scatter
over toasted fennel seeds and
drizzle with extra olive oil.
Finely grate lemon zest over
the top, then serve bruschetta
scattered with mint.Petite onion, cranberry
and goat’s cheese pies
Preparation time: 15 mins
Cooking time: 25 mins
Makes 163 sheets frozen ready-rolled
puff pastry, partially
thawed
¹⁄³ cup store-bought
caramelised onion chutney
1 Tbsp dried cranberries,
finely chopped
70g soft goat’s cheese,
crumbled
2 tsp thyme leaves
1 egg, beaten
½ tsp sesame seeds
½ tsp cumin seeds
Freshly ground black
pepper, to season
Runny honey, to drizzle
Baby rocket leaves, to serve1 Preheat oven to 200ºC.
Line 3 oven trays with baking
paper. Using a 7cm-round
cookie cutter, cut out 32 discs
from pastry sheets. Arrange
16 discs on prepared trays in
a single layer, about 3cm apart.
Put remaining 16 discs on a
large, clean chopping board.
2 Using a small sharp knife,
cut 3 parallel lines in centre of
discs on chopping board,
leaving a 1cm border.
3 Spoon 1 tsp chutney
into centre of each disc on
trays, leaving a 1cm border.
Top each evenly with
cranberries, goat’s cheese
and thyme. Brush disc borders
with a little of the beaten egg.
Cover filling with scored pastry
discs. Using your fingertips,
stick edges together, then
press edges down with a fork
to create a decorative pattern.
Brush tops with remaining
beaten egg, then scatter over
sesame seeds and cumin
seeds. Season with pepper.
4 Bake pies for 25 minutes
or until pastry is golden in
colour. Transfer pies to a
square serving platter. Drizzle
over a little honey and top
each pie with a few baby
rocket leaves. Serve.Petite onion cranberry piesMozzarella bruschettaSmoked trout pillowsCook’s tip
Petite onion, cranberry
and goat’s cheese pies
If the flavour of goat’s
cheese isn’t to your liking,
swap it for cream cheese.