Let the party begin!

Want your hors d'oeuvres to be the talk of the town? Say no more. Here are some starter platters your guests won't soon forget!

CALAMARI RINGS
Serves: 6-8
Prep time: 5 mins
Cook time: 10 mins

Ingredients
. 500 gm calamari
. 20 gm garlic paste
. 30 ml lemon juice
. 5 gm mustard
. 5 gm salt
. 100 gm flour
. 2 eggs, beaten
. 100 gm panko breadcrumbs
. Togarashi seasoning, for sprinkling
. Wasabi mayonnaise, to serve

Method
Clean and cut the calamari tubes into rings and marinate with garlic, lemon juice, mustard and salt. Set aside.
Dust the calamari in flour, then dip in the egg, and roll and coat in the panko crumbs.
Deep-fry the calamari rings until golden brown.
Serve hot, sprinkled with some Togarashi seasoning and wasabi mayonnaise.

WATERCRESS, HALLOUMI & MOUTABEL SANDWICHES
Serves: 8-10
Prep time: 1 hour
Assembly time: 5 mins

Ingredients
For the moutabel:
. 500 gm eggplant
. 5 gm garlic paste
. 5 ml lemon juice
. 5 gm salt
. 100 gm tahina
. 75 ml labneh
. 10 gm red chilli, chopped
. 5 ml olive oil
. 250 gm halloumi cheese
. 5 slices artisanal multigrain and multi seed bread
. 100 gm watercress
. 15 gm mint leaves

Method
For the moutabel, grill the eggplants in the oven or on an open flame till completely charred and soft.
Add the charred eggplants to cold water and peel off the skin; strain the pulp in a strainer for a while.
Finely mince the eggplant and add to a bowl. Add garlic paste, lemon juice, salt, tahini and labneh, and mix well. Adjust the seasoning (it should have a balance of tangy and salty flavours). Set aside.
Combine the chopped chilli with the olive oil. Slice the halloumi and grill on a hot grill.
To assemble the sandwich, toast the bread to get char marks, add the moutabel, followed by the grilled halloumi, and top with the watercress and the mint leaves. Drizzle with chilli oil and serve.

VEGETABLE PAKORAS
Serves: 4-6
Prep time: 20 mins
Cook time: 5 mins

Ingredients
. 75 gm onion, finely chopped
. 75 gm spinach, chopped
. 10 gm coriander powder
. 10 gm cumin powder
. 3 gm chilli powder
. 3 gm salt
. 250 gm chickpea flour (besan)
. 3 gm ajwain seeds
. Oil, for frying
 
Method
Combine all the ingredients, except the oil, and mix well. If the mixture is a bit dry, add a little water and mix well. Form into small balls (you can use two spoons for this) and drop the balls directly into the hot oil.
Deep-fry the balls until they turn golden brown. Drain on a paper towel.
Serve hot with mint chutney.

CRAB CAKES
Serves: 12
Prep time: 20 mins
Cook time: 10 mins

Ingredients
. 60 gm clarified butter
. 450 gm crabmeat
. 40 gm onion, sliced
. 10 gm celery, sliced
. 10 gm red pepper, sliced
. 10 gm yellow pepper, sliced
. 10 gm green pepper, sliced
. 5 gm garlic, crushed
. 5 gm fresh red chilli, diced
. 140 gm potato, boiled, peeled, mashed
. 15 ml lemon juice
. 3 gm parsley, chopped
. 6 gm black pepper, crushed
. 12 gm salt
. 200 ml corn oil, to fry

For the coating:
. 80 gm white flour
. 2 eggs, beaten
. 100 gm panko breadcrumbs

Method
Heat the butter in a pan and sauté crabmeat till slightly coloured. Keep aside.
In a pan, add a little oil and sauté the onions till translucent; then add the celery, peppers, garlic and the chili. Continue to cook till soft and then add the chopped parsley.
In a bowl, combine the crab meat, mashed potatoes, lemon juice, parsley and the above sautéed vegetables and mix well (do not overmix). Season to taste.
Make cakes of the desired shape using the palm of your hand, approx. 50-60 gm each.
Dust the crab cakes with flour, dip them in beaten eggs, and then coat with panko breadcrumbs.
Heat oil in a pan and shallow pan-fry over slow heat till the crab cakes take on a golden brown colour. Serve hot with some dressed rocket and sundried tomato aioli.


BEEF BACON-WRAPPED DATES
Serves: 10
Prep time: 15 mins
Cook time: 5 mins

Ingredients
. 20 dates, good quality (preferably mejdool)
. 20 gm blue cheese, crumbled
. 20 almonds, skinned, toasted
. 20 beef bacon rashes
. Pomegranate seeds, to garnish

Method
Pit the dates and insert a pea-sized amount of blue cheese and a toasted almond inside each date. Wrap the stuffed dates with the bacon and secure with a skewer. Repeat for the remaining dates.
Place the dates on a baking tray lined with baking paper and cook in a moderate oven, until the bacon takes on a nice colour and is cooked through.
Serve garnished with pomegranate seeds.    

BUFFALO CHICKEN SPRING ROLLS
Serves: 8-10
Prep time: 20 mins
Cook time: 10 mins

Ingredients
. 16 sheets spring roll wrappers
. 1 egg, beaten
. 20 gm flour

For the stuffing:
. 400 gm chicken breasts
. 1 ½ cup chicken stock
. 30 ml olive oil
. 20 gm celery, julienned
. 20 gm carrot, julienned
. 20 gm green onion, finely chopped
. 20 gm red pepper, julienned
. 20 gm cabbage, shredded
. 15 gm blue cheese, crumbled
. 1 tbsp red pepper sauce
. 1 tbsp hot buffalo sauce
. Oil, for deep-frying

Method
Gently poach the chicken breast in the chicken stock; make sure to simmer and not boil, as this will turn the breast hard.
Once poached well, allow to cool; then, shred the breast.
In a pot, add oil and sauté the celery, carrot, green onion, red pepper and the cabbage. Do not overcook. Allow to cool.
Add the crumbled blue cheese, red pepper sauce and buffalo sauce; combine well.
Add the chicken and check seasoning.
Make a paste of the beaten egg and flour.
Place 1 tbsp of filling on a spring roll wrapper and roll it up.
Seal with the paste of egg and flour.
Deep-fry the spring rolls in oil and cook until they turn golden brown.
Serve hot with blue cheese dressing.

• Food and Dining