i need some help with the starters?

Question

planned big x-mas do at my house with all the inlaws (my first time) and i need some kick *** starter ideas i would prefer them to be as easy as possible thanks

Answer 1

All of these appetizers take 30 minutes or less to make

Channa

Makes enough to last about 2 minutes for 8 people


From Trinidad, Mon, these appetizer/snacks are really tasty and ridiculously easy and quick

1 can (16 ounces) chick peas, drained, rinsed
Salt
Cayenne pepper to taste


Heat broiler.

Place drained chick peas on a cookie sheet. Sprinkle lightly with salt and cayenne(careful, this stuff is dangerous).

Broil about 3 or 4 minutes until golden brown and crunchy. That's it.

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Zucchini-Lemon Chips
Serves 4 to 6

You’ll find this easiest if you have a deep-fryer but a deep sauce pan will work, too. And your oil should be fresh since the zukes have such a mild flavor-you don't want them to taste like last week's fried oysters.

4 cups canola or olive oil
1 cup flour
Kosher salt and freshly ground pepper
1 lb firm large zucchini, sliced into paper-thin rounds
1 lemon, sliced into paper-thin rounds
2 Tbsp finely chopped flat-leaf parsley
1 garlic clove, minced
15 large basil leaves


In a deep-fryer or a large, heavy saucepan, heat the pure olive oil to 350F. Set a wire rack over a large baking sheet and cover it with paper towels. Put the flour in a large resealable plastic bag , add salt and pepper and shake it up.

Now add about a third of the zucchini and lemon slices to the bag and shake to coat them with flour; shake off any excess and pop them into the floured to the oil. Cook until deep golden on both sides, about 2 minutes. Transfer to the paper towels to drain.

Fry the remaining zucchini and lemon slices in 2 more batches, adjusting the heat as necessary to keep the oil temperature constant.

Sprinkle the zucchini and lemon slices with the parsley and garlic.

Fry the basil in the hot oil until crisp, 10 to 15 seconds. Transfer to paper towels to drain. Gently toss the fried basil with the zucchini and lemon slices

Serve to your guests knowing they’ve never had this one before and that they will want your recipe.

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Raisin-Walnut-Goat Cheese Wontons
Makes 20


These pack 3 great-tasting items into a neat little package.


WONTONS ½ cup raisins
1/2 cup walnuts, chopped
5 oz fresh goat cheese
20 prepared wonton-wrappers
Olive oil; for frying
DIPPINGSAUCE 3 Tbsp Dijon mustard
3 Tbsp honey
1 Tbsp red wine vinegar
1 Tbsp chopped fresh Italian parsley


For dipping sauce, whisk mustard, honey, vinegar and parsley together in small bowl. Turn into serving bowl; cover and set-aside in refrigerator.

In a bowl, thoroughly mix raisins, walnuts and cheese. Arrange several wonton wrappers on lightly floured work surface and spoon a heaping :tsp of raisin mixture in center of each.

Darnpen edges of wontons with a little water and fold diagonally, corner to: corner; over filling; Carefully and firmly seal edges together. Repeat for remaining filling and: wontons.

Heat 2 inches of olive oil in deep fryer or wok over medium heat .to 320F. Fry prepared wantons in batches of 5 until golden, turning once. Drain on paper : towels, Arrange on serving tray and serve immediately with sauce: for dipping.



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Parmesan Puffs
Serves 8 - 16


This should serve 16 if you're offering another quick & easy delight as well, but you'll be lucky to feed 8 otherwise - they're that good.


16 slices Italian bread, cut 1/2 inch thick
2 Tbsp olive oil
l & 1/2 cups mayonnaise
3/4 cup grated Parmesan cheese(about 3 oz)
1 tsp Worcestershire sauce


Preheat oven to 350°.

With a pastry brush, lightly brush both sides of bread with olive oil. Place on a baking sheet. Bake 5 minutes per side until lightly toasted.

While it's toasting combine mayo, cheese, and Worcestershire sauce in a small bowl.

Slather each toast withabout 3 tablespoons and spread evenly. 3. Now back into the oven for 5 to 8 minutes until lightly puffed and golden. Serve 'em hot.



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Little Chicken Burgers
Serves 8

No, not "Chicken Little" burgers – how could we eat Chicken Little? And, no, I don’t mean just a little chicken.

These easy appetizers are small patties made with ground chicken, get it? And apparently mini burgers are a big thing at the coolest parties these days, so serve these and be cool.

1/2 cup bread crumbs
2 lb ground chicken
3 garlic cloves, minced
1/2 cup minced Italian parsley
1/2 tsp dried oregano
1/2 tsp dried basil
2 Tbsp lemon juice
Salt & freshly ground black pepper
1 to 2 Tbsp extra-virgin olive oil


Place the bread crumbs in a small shallow dish. Set aside.

In a large bowl, combine the chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper to taste. Form the mixture into 16 patties, each flattened and about 2 inches in diameter.

Press the patties into the bread crumbs to coat each side. In a large nonstick skillet, heat the oil over medium heat and cook, turning once, until each side is browned and the patties have firmed up, about 10 minutes total. Serve hot.



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Chicken Almond Puffs
Serves a bunch (depending on size of spoonfulls)

For your chicken use either a) leftovers, b) precooked packaged chicken or c) a purchased rotisserie chicken. This recipe will push our 30 to 35 minute limit but if you chop quick (but carefully) you should make it.


1 cup finely chopped, cooked chicken meat
3 Tbsp + 2 tsp toasted and chopped almonds
2/3 cup chicken broth
1/3 cup canola oil
1/4 tsp Worcestershire sauce
3/4 tsp seasoning salt
3/4 tsp celery seed
1/8 tsp cayenne pepper
2/3 cup all-purpose flour
2 tsp dried parsley
3 eggs


Preheat oven to 450F.

Combine chicken and almonds and set aside.

In a large saucepan, combine the chicken broth, oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil.

Add flour and stir mixture for a few minutes, remove from heat and let stand for 5 minutes.

Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almond mixture.

Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm.

Onion-Dip-Not-From-Soup-Mix
Serves 4


Yes, you can make onion dip that doesn't utilize Lipton Onion Soup Mix. Here's the real thing, and just as easy.


1 cup low fat sour cream
1/4 cup finely chopped scallions/green onions
2 tsp lemon juice


Blend sour cream and lemon juice and add scallions and stir. Just rovide each person with 1/2 cup of blanched vegetables for dipping and smile proudly.




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Mozzarella in Carrozza
Makes 8

Carroza is Italian meaning “in a carriage”. I suppose the coating is the “carriage” but it seems to me there must be a better phrase. Anyway it’s an easy appetizer that’s not really like any other and that’s good, isn’t it?

1 8 oz package part-skim mozzarella cheese slices
8 slices thin, firm white bread, crusts removed
2 large eggs, well beaten
¼ cup milk
¼ cup all-purpose flour
½ tsp salt
¼ tsp ground black pepper
½ cup plain dried bread crumbs
3 Tbsp vegetable oil
4 Tbsp butter or margarine
8 anchovy fillets, drained
1 Tbsp chopped fresh parsley
1 tsp capers, drained
1 tsp fresh lemon juice

Preheat oven to 200F.

Place 2 slices cheese between 2 slices bread to form sandwich. Repeat with remaining cheese and bread.

Using low, wide bowls, in one, beat eggs and milk with wire whisk. In another, combine flour, salt, and pepper. Put bread crumbs in the third.

Dip sandwiches, one at a time, in flour mixture, shaking off excess, then in egg mixture, and finally in bread crumbs, shaking off excess.

In nonstick 12-inch skillet heat oil over medium heat until hot. Add sandwiches & cook until golden brown, about 1½ minutes per side. Cut each sandwich on diagonal in half diagonally (corner to corner; but you knew that).

Arrange on platter in single layer. Keep them warm in oven until all are cooked and the sauce is ready.

In same skillet, melt butter, add anchovies and cook, stirring constantly, 1 minute. Add parsley, capers, and lemon juice; cook 30 seconds longer. Transfer sauce to small bowl and serve sauce with sandwiches.

I think they’re gonna love these.

Crab Dip with a Kick
Serves 4-6


There's crab dip and then there's CRAB DIP, and that's what we have here. A little horseradish, a little Old Bay helps turn it into one very special dip. But even if you paid a lot for the crab be sure to pick through for bits of shell before adding.


8 oz whipped cream cheese with chives
2 Tbsp whipping cream
3 Tbsp minced Bermuda or sweet onion (optional)
2 tsp bottled horseradish
1/2 to 1 tsp Old Bay Seasoning
3 Tbsp shredded sharp Cheddar cheese
1 lb fresh lump crabmeat,undrained


Preheat the oven to 400°F.

In a large mixing bowl, blend the cream cheese and cream until smooth. Mix in the onion, horseradish, Old Bay, and Cheddar cheese. Stir in the crabmeat and its juices.

Place in a medium ovenproof dish, such as a 9-inch pie plate, and bake about 10 minutes until bubbly. Serve it hot.



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Nachos with Chorizo & Black Beans
Makes 36

Not your basic Cineplex nachos, uh, uh. If they made them like this no one would buy their popcorn

36 unbroken large tortilla chips
3 large ripe plum tomatoes, cut into 1/4-inch pieces
1/3 cup chopped fresh cilantro
1/4 tsp salt
1 Tbsp vegetable oil
1 fully cooked chorizo sausage (3 oz), finely chopped
1 medium onion, finely chopped
1 garlic clove, finely chopped
1/2 tsp ground cumin
1 can (15 to 19 ounces) black beans, rinsed and drained
1 cup (4 oz) Monterey Jack cheese, shredded
2 pickled jalapeno chiles, very thinly sliced


Preheat oven to 400¡F. Arrange as many tortilla chips as will fit in single layer on two ungreased large jelly-roll pans. Combine tomatoes, cilantro, and salt In a small bowl, set aside.

Heat oil In 10-inch skillet over medium heat. Add chorizo, onion, garlic, and cumin; cook, stirring, until onion is tender, about 5 minutes. Stir in beans and heat through.

Place 1 Tbsp bean mixture on each tortilla chip then sprinkle cheese over beans and top each nacho with 1 skinny little slice of jalapeno. Bake until cheese begins to melt, about 5 minutes. Remove from oven & spoon about 1 tsp of the tomato/cilantro mix on each nacho. Transfer nachos to platter. Repeat with any remaining chips, bean mixture, cheese, and tomato mixture. Serve warm. .


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Cucumber Sandwiches on Pumpernickel
Makes 20

Here's a classic that you will find to be an easy appetizer and a darned good one, too.


1 package whipped cream cheese
1 package Italian salad dressing mix
Cucumber for slicing
1 package pumpernickel bread, party sandwich size



Combine cream cheese and salad dressing mix. Spread small amount of mixture on each slice of bread. Slice cucumber and place one slice on each cream cheese bread slice.



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Crab Toast with a Kick
Makes 40 Small Toasts

For the toast here I suggest that sort of solid, sort of square loaf of Pepperidge Farms or Brownberry Oven white bread.


10 slices white bread
1 8 oz can crabmeat
2/3 cup mayonnaise
1 tsp lemon juice
1 tsp sherry or white wine
Salt and pepper to taste
Cayenne pepper(Oh, so little)


Preheat oven to 450 degrees. Mix crabmeat, mayo, lemon juice, wine, salt and pepper and spread this tasty mixture on bread slices. Add a tiny sprinkle of cayenne.

Cut slices into quarters, place them on cookie sheets and bake for about 10 minutes, or until toast is just browned. Serve ‘em hot.



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Cheddar Straws
Makes too many to count

Please try not to eat all of these treasures before your guests or family arrive.


2 cups all-purpose flour
2 cups shredded sharp Cheddar cheese
3/4 cup butter ( or “other”, if you must)
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup water

Preheat oven to 400 degrees F. Grease or line a baking sheet with parchment paper.

Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter (or "other") in a bowl and mix until well combined. Add just enough water to make a very stiff dough.

Roll pieces of the dough into pencil-width sticks on a lightly floured surface & cut them into 4 to 5 inch lengths. Arrange the pieces on the baking sheet and bake at 400 degrees F for 5 minutes or until browned.

Avacodo Salsa
Makes About 1 cup


Break out of that red salsa habit. Here’s a green one one with a hint of guacamole and a real kick!


2 ripe avocado
4 tomatillos, husks removed
1/4 cup cilantro leaves
1/2 cup green onion
1 tablespoon lemon juice
1/2 jalapeno, fresh, seeded
1 teaspoon salt
1 large garlic cloves
1/2 of a small onion

Scoop seeds from the avocado.. Remove tomatillos from husk and cut into quarters.. Chop green onions coarsely.

Process the avocados, green onions and tomatillos with the rest of the ingredients for 2 second pulses until you reach your preferred consistency. Serve with tortilla chips.

Crabby Stuffed Mushrooms
Serves 6


When people get stuffed they're kinda mellow, but apparently mushrooms get "crabby".




1 lb fresh mushrooms - big ones
7 oz crabmeat(fresh,canned or faux-ney)
5 green onions, thinly sliced
1/4 tsp dried thyme
1/4 tsp dried

oregano
1/4 tsp ground savory
ground black pepper to taste
1/4 cup grated Parmesan cheese
1/3 cup mayonnaise
3 Tbsp grated Parmesan cheese
1/4 tsp paprika
Preheat the oven to 350 degrees

In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined.

Wipe the mushrooms clean with a damp towel (Unless you're making 'shroom soup DO NOT clean them under water.) Remove stems and fill the caps with rounded teaspoonfuls of the yummy filling.

Place them in an ungreased shallow baking dish and sprinkle with Parmesan and paprika. Bake for 15 minutes and serve 'em hot.



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Prosciutto Roulades
Makes 12

These rolled-up easy appetizers are just that - easy. Won't take but a few minutes to make and they'll be gone in seconds when served.



2 oz. ricotta cheese (J/4 cup)
2 oz. Stilton cheese, crumbled
1 tablespoon dairy sour cream
12 very thin slices prosciutto (at a double-digit price-per-pound they better be thin)
1 pear
Lemon juice


Garnish with lime slices and dill sprigs, if desired


In a small bowl, thoroughly blend ricotta cheese, Stilton cheese and sour cream. Spread evenly on prosciutto spreading almost to the edges.

Peel, quarter and core pear, then cut each quarter lengthwise in 3 thin slices. Brush slices lightly with lemon juice to prevent darkening. Place a pear slice on each cheese-topped prosciutto slice and roll'em. Keep them cool in the fridge until ready to serve.

Garnish with lime slice and dill sprig, if you want to add eye-appeal to taste-appeal.



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Salami Crescents
Makes 32(Reduce everything by half for a smaller party)

Try not to eat them all yourself while waiting for the guests or family to arrive.



1 17 oz pkg. (2 sheets) frozen puff pastry, thawed
2 Tbsp dairy sour cream
1 tsp prepared hot mustard
16 slices Italian salami
8 slices Swiss cheese, room temperature
1 egg, beaten


Unfold pastry sheets. On a lightly floured board, roll out each sheet of pastry to a 14-inch square. Cut each square in quarters, making a total of eight 7-inch squares.

Preheat oven to 400F.

In a small bowl, mix sour cream and mustard. Spread evenly over pastry squares, spreading almost to edges of pastry. Cut salami and cheese slices to roughly fit the squares.

Arrange salami and cheese on the pastry.

NOTE: When you follow the instructions below don't pull the knife across; rather use a chef's knife or cleaver to cut straight down. This way you won't find yourself picking up little pieces of salami & cheese and trying to replace them on the pastry.

Cut each pastry square in half (corner-to-corner) to make 2 triangles, then cut into quarters.

Starting from wide side of the triangle, roll 'em up and arrange on baking sheets, points underneath; bend pastries gently into crescent shapes. Brush with egg. Bake 10 to 12 minutes until golden.

Hummus Just Like Grandma's (If you're Middle Eastern)
Makes 2 Cups


Compare the cost of 2 cups of store-bought hummus (not humus-that's garden stuff-decayed leaves and vegetable matter) with the cost of the beans, tahini, et al and you'll feel even better about this easy appetizer recipe for a delicious dip.


15 oz. can garbanzo beans, drained
1/4 cup fresh or frozen lemon juice
1/4 Cup sesame or tahini paste
4 cloves garlic, minced (optional)
1 tsp. salt
1/4 tsp.pepper
2 Tbaps. olive oil
2 Tbsp fresh parsley, finely chopped
1 tsp paprika
Pita bread, sliced pie-style into 8 triangles per pita


In food processor or blender combine beans, lemon juice, sesame or tahini paste, garlic (if used), olive oil, salt, and pepper. Process until smooth.

Transfer to serving bowl. Sprinkle loosely with parsley and paprika.

After that five minutes of labor just serve it with little triangles of pita bread and veggies, if you like. Toasting the pita pieces makses them extra good.



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Crostini - Easy Appetizer Style
Makes 12

These "little toasts" can be topped with many more combinations than this one. So, when the people you last served them to return, they won't think you only know how to make one easy appetizer.




12 slices Italian bread (the long skinny kind), 1/2 inch thick
1/4 cup olive or vegetable oil
1 Cup chopped tomato
3 Tbsps. chopped fresh basil leaves
1 Tbsp. capers or chopped ripe olives
1/2 tsp. each salt & pepper 12 slices mozzarella cheese


Heat oven to 375 degrees

Place bread slices on ungreased cookie sheets and drizzle 1 tsp. oil over each slice.

Mix tomato, basil, capers, salt and pepper and spread half of the tomato mixture over bread slices; top each with a cheese slice and spread remaining tomato mixture over cheese.

Bake about 8 minutes or until cheese is melted. Serve hot.



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Cheddar Mini-Quiche
Makes 4 to 5 Dozen

Sized for a crowd you can freeze some for your next bash. Five minutes to prepare and 25 or 30 to bake. You'll knock their socks off with this easy appetizer.


3 eggs
1 lb. small curd cottage cheese
3 Tbsp. sour cream or sour 1/2 and 1/2
4 oz.sharp Cheddar, (pre-shredded in a bag)
1/2 Cup Bisquick
1/4 tsp. salt
Black pepper to taste
4 Tbsps. melted butter

In large bowl combine all ingredients and blend just until mixed. Spray miniature muffin tins liberally with vegetable spray or use non-stick tins. Fill each cup almost full.

Bake in preheated 375° oven 25 to 30 minutes.

OK, it's not the easiest easy appetizer but the result is worth the little extra effort.



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Mushrooms Marsala
Serves 4

Quick! The guests are due in ten minutes! You really want to present an appetizer-you can do it!.



1 lb. mushrooms (buy clean ones to save time)
2 Tbsps. butter
Juice of 1/2 lemon
1/4 cup dry Marsala wine
Salt and freshly ground pepper
1 Tbsp. minced fresh parsley


Break off the stems (save them for soup) and leave the mushroom caps whole.

Heat butter in a skillet (call it a "saute pan" this becomes "gourmet") and sauté the mushrooms, gently stirring until lightly browned but still firm. Add lemon juice, Marsala, salt and pepper to taste, and minced parsley. Cook and stir 2 minutes longer and serve hot.

Now that's an easy appetizer. See, I said you'd be ready in 10 minutes.



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Gourmet Fried Cheese
Makes approx. 30 pieces

Why "gourmet"? Expensive cheese, not mozzarella. Be sure the cheese is cold when you make these so it will cut easily.



8 oz. Brie or Camembert cheese
1/2 cup all-purpose flour
1 egg
1/2 cup milk
1 cup fine breadcrumbs
Oil for deep frying


Cut the cheese into bite-sized pieces. Spread the flour on a square of waxed paper.

Beat the egg with a fork and mix well with the milk in a shallow bowl. Spread the breadcrumbs on another square of waxed paper.

Heat oil in a deep-fat fryer or wok to 325 degrees and dip the pieces of cheese in flour, shaking off excess. Dip in the egg-and-milk mixture and roll in breadcrumbs. Deep fry for 10 to 15 seconds, or until golden brown.

Serve immediately - but be careful, the cheese is hot.

Answer 2

Mini-Quiches

Ingredients

8 oz Cottage cheese-small curd
1/4 c Sour cream
4 oz Shredded sharp cheddar cheese
1/2 c Bisquick (I used RecipEase)
1/4 c Melted butter
3 Eggs
Preheat oven to 350 degrees. Mix all ingredients with
Electric mixer. Grease mini-muffin tins or use Teflon ones.
Fill 3/4 full. Bake for 15-20 minutes or until brown.
Hints: Add onion, bacon, mushrooms,etc. May be frozen.
Reheat at 300 degrees or microwave for 3 minutes on high.
Note: These are great! Be sure to add cooked bacon and
Some diced onion. This recipe only makes about
1 1/2 Dozen so be sure to at least double! Great

Answer 3

Try this................


Ingredients
(Serves 4)
275g (9oz) haddock fillets
175g (6oz) salmon
Milk for poaching the haddock
275g (9oz) dry mashed potatoes
50g (2oz) melted butter
1 small onion, finely chopped and sweated in butter
2 teaspoons anchovy essence
2 hard boiled eggs, chopped
2 tablespoons chopped parsley
1 tablespoon chopped dill
Salt and ground black pepper
Flour for coating
Beaten egg for dripping
Natural breadcrumbs
50g (2oz) butter for frying
Method
Cook the haddock and salmon in seasoned milk (onion, carrot, bay leaf, peppercorns and 2 cloves) until cooked. Remove the fish from the milk and, when cool enough to handle, flake the fish discarding any skin or bone.
Combine the haddock with the potato, butter, onions and anchovy essence in a mixer with a dough hook, then fold in the salmon, egg, parsley and dill by hand until well combined, do not over-mix.
Season to taste. If the mixture is too dry at this point add some of the haddock poaching milk.
Divide the mixture up into 4 equal amounts, then shape into patties. Dip in the flour, egg and finally breadcrumbs and reshape. Refrigerate them for 2 hours before use.
Pan-fry in butter for 5 minutes each side – keep warm in the oven.
Serve one 250-275g (8-9oz) cake on a bed of buttered spinach surrounded by parsley sauce.

Answer 4

My mum makes a delicious salad - I think it's a Jamie Oliver one.

Lay a bed of salad leaves out on a big serving plate. Tear up some mozzarella into bite-sized chunks and place over the leaves. Then, pop on some peeled peach slices and some prosciutto (sorry if spelled incorrectly!) ham. Add some torn mint leaves and drizzle the whole thing with a good olive oil and a squeeze of lemon juice. Serve it with some warm crusty bread. This one's good as it's quite sociable, what with being on one plate! It's also fairly light so won't ruin the main event.

Easy as pie - no cooking and it takes only minutes to put together. Hope you like it!

Answer 5

Well, if you want to impress then I say simple is the way forward!

How making a pate? Its really simple, looks great and they will think you have spent hours on it! You can make these 2 days in advance and keep in the fridge.

Shop bought pate, mash up with some double cream, good glug of brandy or port - or both, black pepper, splash of orange juice, grated orange rind. Now spoon onto plates with some salad (make it look rustic and home made) and serve with lots of melba toast and butter.

Or. Buy some smoked mackeral, mash it - remove the skin and any bones. Mix with some cream cheese, more brandy/sherry, orange juice, lemon juice and grated rind of both. Salt and black pepper. Serve with couple of capers popped on top as a garnish.

Failing that, any platter dish will work well. Seafood, prawns, smoked salmon, lobster etc, all pre-cooked and laid out on a platter with salad, lemon wedges, bowls of mayo/tartare sauce etc Serve with bread rolls and a finger bowl!

Or antipasti. Platter of melon, mozzerella, marinated veggies (bought in jars from supermarket) oilves, parma ham and salami etc.

Platters and food you have to assemble - ie pate on toast, work well as it gets everyone digging in together and talking. I always find things like soup mean that you end up with an awkward silence while everyone eats!

Answer 6

hey why do you wanna worry
kick it up with a soup as appetiser, use some ready made mix +pure milk + cream +corn flower powder (2tsp_thickner)+ginger garlic paste+ coriander +mint leaves +butter
and try something away from your taste like this
KEBAB
INGREDIENTS
2 pounds lean ground lamb
2 onions, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup cilantro, finely chopped
1 tablespoon ginger paste
1 tablespoon green chile paste
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons salt
1/4 cup vegetable oil
skewers
DIRECTIONS
In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
Preheat grill for high heat.
Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.
Ingredients
Paneer - 250 gms
Thick Curd - 1/2 cup (tied in cloth for 2 hours)
Ginger - 1" (grated)
Garlic - 1/2 (crushed)
Red Chilli Powder - 1 tsp
Tandoori Masala - 1/2 tsp
Chaat Masala - 1/2 tsp
Sugar - 1/2 tsp
Cumin Seeds - 1/2 tsp (crushed)
Capsicum, Onion, Tomato, Carrot juliennes - 1 tbsp each (long thin strips)
Coriander - 1/2 tbsp (finely chopped)
Butter - 1 tbsp

Method

Cut paneer into 1/2" horizontal slabs.
Mix the red chilli, salt, sugar, cumin, tandoori masala, half the ginger-garlic and chopped coriander in the curd. Mix well.
Brush the slabs of paneer liberally with this dip on both sides and edges.
Marinate for 30 minutes.
Place in refrigerator till required.
Before serving, heat a non-stick pan.
Add butter and place slices to sizzle till light brown.
Flip and repeat for other side.
Cut into bite size square and arrange in serving dish.
Add remaining butter to pan, heat.
Add julinned vegetables, chaat masala and salt to taste.
Pour over the tikka paneer.
Serve hot with tiny fruit forks and sauce.

Making time: Curd - 2 hours, Marination - 30 minutes, Remaining - 30 minutes.
Serves: 6

Answer 7

I think that for Christmas dinned, with all of the preparation time and the size of the meal, that easy and light is the way to go for the starter, so what about:

1. Curl thin slices of smoked salmon and serve with wedges of cucumber and lemon, cover with cracked black pepper.

2. Serve with fresh crusty bread and slightlt salted butter.

Sometimes less is more.

Answer 8

Dilled Onion Cheese Ball and Variations

Ingredients
1 8-ounce package cream cheese
4 ounces Gouda cheese, finely shredded (1 cup)
1/4 cup butter
1 tbsp milk
1/2 tsp Worcestershire sauce for chicken
2 tbsp thinly sliced green onion
2 tbsp snipped fresh dill or 2 tsp dried dillweed
1/2 cup chopped toasted almonds
Assorted crackers and/or flatbread

Directions
In a large mixing bowl, let cream cheese, shredded cheese, and butter stand at room temperature for 30 minutes. Add milk and Worcestershire sauce. Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion and dill. Cover and chill for 4 to 24 hours.

Before serving, shape mixture into a ball. Roll ball in nuts and let stand 15 minutes. Serve with crackers or flatbread. Makes bout 2 cups spread.

Answer 9

well i did for first time last year, i would use king prawns, place these on a few large pieces of lettuce, cucumber and some sea food sauce, slice of lemon on the side. place on the center of the table some nice brown bread with butter - simple and yet very tasty and went down a storm last year!

Answer 10

leave some frozen prawns in a bowl overnight - 5 mins before serving, throw some salad in some bowls, chuck the prawns in and pour over some thousand island dressing - can buy at a deli or out of a jar in all good supermarkets - you can also use avocado instead of prawns for those who are vegetarian/allergic to prawns - nice & simple!

Answer 11

I was in Cyprus this summer and they have a starter called Halloumi, its just cheese but is sooooo delicious. You just grill it (they BBQ it) to heat it up a little and serve with a sliced tomato and cucumber. So simple!