Just a nibbling reminder...
A DATE WITH DESTINY
12 dried whole dates
6 large slices of Italian prosciutto
150 gms blue cheese
roasted whole almonds or brazilian nuts
extra virgin olive oil
Deseed the dates by slicing into half the date and removing the seed, careful not to slice right through the date.
Place one nut and a dollop of blue cheese into the centre of each date and close the date up.
Cut the prosciutto length ways and wrap around each date.
Place on the serving plate and drizzle with the olive oil.
PS: These can also be warmed under the grill for about 5-10 minutes before serving.
1 dozen half shell oysters
1/2 medium cucumber juice of 1 lemon
1 Tbsp white wine vinegar
1 Tbsp brown sugar
1 sprig of mint, finely chopped
pinch of salt
freshly cracked pepper
Place the sugar, mint, lemon and vinegar in a medium bowl. Then season with salt and pepper.
Using a peeler, peel the cucumber, discard the skin, and then keep peeling the flesh until you have around 20 slices.
Place the cucumber flesh flat on a chopping board and cut into strings and add to the sugar and vinegar mix.
Place the oysters on a platter.
Place a pinch of the cucumber mix on each oyster.
Garnish with a pinch of caviar.
Crumbed Risotto with Mozzarella Cheese
(Prepare the day before)
500 gm Risotto rice
100 gms Mozzarella cheese
1/2 cup milk
500 gms bread crumbs
salt & pepper
canola oil (enough for deep frying)
Follow the cooking directions on the packet for the rice, then allow the rice to cool.
Grate the mozzarella into the rice and mix well.
Using a spoon, scoop some rice into your hand and form into a ball shape, repeat until all the mix is used, and set aside.
In a bowl, place the eggs with the milk and season with the salt and pepper, mixing well.
Place the bread crumbs in another bowl.
Coat the risotto balls first with the egg mix, then with the breadcrumbs, place on a tray, and cover with glad wrap and refrigerate.
On the day of the party: deep fry until golden brown and then drain on paper towels before serving.