Steamed Stuffed Mushroom

Ingredients

8 large open-cap mushrooms, peeled and cleaned
4 Tbsp whole wheat bread crumbs
4 scallions, chopped
1 ripe avocado, finely chopped
1 small red chili pepper, sliced
1 large tomato, seeded and chopped
2 tsp lemon juice
4 Tbsp freshly grated mozzarella cheese
1 Tbsp fresh cilantro, chopped

Method

  1. Remove the stalks from the mushrooms and chop finely. Stir into the bread crumbs, scallions, avocado, chili pepper, tomato and lemon juice, mixing well.
  2. Spoon the mixture onto the mushroom caps, piling up, pressing and shaping with a spoon, so the mounds hold together.
  3. Sprinkle the cheese on top, then the cilantro.
  4. Place the mushroom caps in the steamer top, cover with the lid, and steam for 10 minutes until tender. Serve with salad.

Makes 4 servings.

Source: Steam Cuisine

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Chinese Duck Parcels in Rice Paper

Ingredients

1-3/4 lb boneless duck breasts
1 cup dry red wine
1/2 cup chicken stock
5 large cloves garlic
20 peppercorns, lightly crushed
sea salt
15 rice paper rounds
3/4 English (hothouse) cucumber, halved and cut into julienne 1-1/2 inches long by 1/4 inch thick
2 large shallots, halved and thinly sliced lengthwise
1/3 cup Hoisin sauce

Method

  1. To make the filling, in a heavy non-aluminum pan, combine the duck breasts, wine, stock, garlic, peppercorns, and 1 teaspoon salt. Bring to a simmer over medium heat, cover, adjust the heat to maintain a very gentle simmer, and cook until the duck is tender, about 1-1/2 hours.
  2. By the end of cooking, most of the duck fat will have been rendered and the duck will be simmering in its own fat. Transfer the duck to a platter lined with paper towels and let cool slightly. Remove and discard the skin and cut the duck meat into strips about 1-1/2 inches long by 1/2 inch thick.
  3. Have ready on a work surface a large, shallow bowl filled with water and a damp kitchen towel. Immerse a round of rice paper in the water for about 2 seconds, then remove it and spread it on the towel. It will become pliable within a few seconds.
  4. Place a few strips of duck, a few cucumber juliennes, and a few slices of shallot in a line across the center of the rice paper, leaving a 2-inch border on either side. Drizzle about 1 teaspoon of the Hoisin sauce over the ingredients. Roll the nearest edge up to cover the filling, compacting it gently. Fold in both sides and continue rolling up gently but firmly to the end. Place seam side down on a large platter. Repeat with the remaining ingredients until you have made about 15 rolls. Cover the rolls with the damp towel and set aside until serving time (not more than 2 hours).
  5. Before serving, using a sharp knife, cut each roll in half on the diagonal. Arrange on a serving platter and serve.

Makes 30 room-temperature bites.

Source: Hors Doeuvre

King Prawn Hors D’oeuvre

Ingredients

16-24 cooked shelled king prawns
2-3 teaspoons lemon juice
12 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 bay leaf
3 peppercorns
pinch of sugar
dash of Tabasco
1 tablespoon chopped parsley

Method

  1. Sprinkle the prawns with the lemon juice.
  2. Heat the oil in a frying pan, add the prawns, garlic, bay leaf, peppercorns and sugar and fry for 4 to 5 minutes, stirring occasionally, until heated through.
  3. Remove the bay leaf and peppercorns from the pan, then stir in the Tabasco and parsley. Serve hot.

Makes 4 servings.

Source: Versatile Vegetables

Spanish Tapa with Salmon and Bell Pepper Sauce

Ingredients

2 red bell peppers
about 4 tbsp Spanish olive oil
1 lb 9 oz salmon fillets
1 onion, coarsely chopped
1 garlic clove, finely chopped
6 tbsp dry white wine
generous 1/3 cup heavy cream
salt and pepper
chopped fresh flat-leaf parsley, to garnish
crusty bread, to serve (optional)

Method

  1. Preheat the oven to 400°F/200°C.
  2. Brush the red bell peppers with 2 teaspoons of the oil and put in a roasting pan. Roast in the preheated oven for 30 minutes, then turn over and roast for an additional 10 minutes, or until the skins have blistered and blackened.
  3. Meanwhile, remove the skin from the salmon fillets and cut the flesh into 1-inch cubes. Season to taste with pepper and set aside.
  4. Heat 2 tablespoons of the remaining oil in a large skillet, then add the onion and cook, stirring occasionally, for 5 minutes, or until softened but not browned.
  5. Add the garlic and cook, stirring, for 30 seconds, or until softened. Add the wine and bring to a boil, then let bubble for 1 minute. Remove from the heat and set aside.
  6. When the bell peppers are cooked, using a slotted spoon, transfer to a plastic bag and let stand for 15 minutes, or until cool enough to handle.
  7. Using a sharp knife or your fingers, carefully peel away the skin from the bell peppers. Halve the bell peppers and remove the stems, cores, and seeds, then put the flesh in a food processor.
  8. Add the onion mixture and cream to the bell peppers and process to a smooth puree. Season to taste with salt and pepper. Pour into a pan.
  9. Heat the remaining oil in the skillet, then add the salmon cubes and cook, turning occasionally, for 8-10 minutes, or until cooked through and golden brown on both sides.
  10. Meanwhile, gently heat the sauce in the pan.
  11. Transfer the cooked salmon to a warmed serving dish. Drizzle over some of the bell pepper sauce and serve the remaining sauce in a small serving bowl. Serve hot, garnished with chopped parsley and accompanied by crusty bread to mop up the sauce, if using.

Makes 6 servings.

Source: Tapas

Deviled Eggs with Guacamole

Ingredients

9 large eggs
1 medium avocado (halved, pitted)
2 Tbsp fat-free sour cream
1 1/2 teaspoons lime juice
1/3 cup seeded and finely chopped Roma tomato (1 to 2 Roma tomatoes)
1/4 cup finely chopped scallions
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 to 2 teaspoons finely chopped jalapeño
dried or fresh cilantro, to garnish (optional)

Method

  1. Make the hard-boiled eggs: Fill a large pot with water, add all the eggs, and bring mixture to a boil over high heat. As soon as the water begins to boil, cover with a lid, remove pot from the heat, and let eggs sit for 10 minutes. Drain water and transfer eggs to a bowl of cold water to cool.
  2. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks, adding just 2 whole egg yolks into a medium bowl and discarding the remaining 7 egg yolks. Place the egg white halves onto a platter.
  3. Slice the avocado in half and remove the pit. Use a spoon to scoop the avocado’s flesh into a bowl. Use a fork to mash the egg yolks and the avocado together. Stir in the sour cream and lime juice.
  4. Remove the seeds from the tomatoes with a spoon and discard; finely chop the tomato, along with finely chopping the scallions. Add both to the mashed avocado, along with salt, pepper, and optional jalapeno. Stir together to combine.
  5. Spoon the guacamole into each egg white half, dividing the mixture between all 18. Garnish with a sprinkle of dried or fresh chopped cilantro, if desired. Serve.

Makes 9 servings.

Source: American Heart Association