Appetiser Recipes

Appetiser - Hors d'oeuvre, or the first course, are food items served before the main courses of a meal. The French (singular and plural) is hors d’œuvre; in English, the œ ligature is usually replaced by the digraph "oe" with the plural often written as hors d'oeuvres. There are several related terms, such as a one-bite appetiser, as an amuse-bouche


Garides Saganaki – Shrimp Saganaki

This spicy tomato sauce, salty feta cheese and succulent shrimp combination is a great appetiser! A lot of the recipes call for Ouzo, which is a Greek anise flavoured liqueur. Although you do not taste the ouzo in the final dish, unless you use a lot of it, it adds a certain something to the dish that just makes it better. Serve this shrimp saganaki as an appetizer or as part of a meal made up of a varied selection of mezethes.

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Garlic Mussels

This tasty Garlic Mussels dish is a real winner and so simple to prepare. Cleaning and de-bearding mussels can be a bit of a chore, so to save time buy the 1kg packed pre-cleaned and debearded mussels, readily available from supermarkets and good seafood retailers.

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Garnalenkroketten – Shrimp Croquettes

These lovely Dutch croquettes are a crunchy fritter outside with a tasty shrimp and white sauce inside. These are an easy appetiser to make as they can be partly prepared and frozen or refrigerated to finish when required.

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Gingered Assorted Nuts

Take some mixed nuts, add a little spice and heat with candied ginger and cayenne pepper and you have the perfect appetiser.

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Goat-Cheese Stuffed Mushrooms

Great bite-sized appetisers that are welcome on any table. Perfect for entertaining.

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Gỏi Cuốn – Vietnamese Fresh Spring Rolls

Spring rolls are a large variety of filled, rolled appetisers. The name is a literal translation of the Chinese chūn juǎn (春卷 ‘spring roll’) found in East Asian and Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably.

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Grilled Potato Slices with Tapas Toppings

Grilled or baked Coliban potatoes topped with any of the selection of tapas are perfect for serving at a BBQ or to dress up your festive table. And don’t stop with just our topping suggestions, try a few of your own as well.

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Hung Yoghurt

Hung yoghurt has a variety of uses and is considered a healthier alternative to mayonnaise and salad dressing. Mixing it with some garlic or lemon juice creates a dip for vegetables or chips. Hung yoghurt is also used as a marinade in some Indian dishes, including kebabs. The creamy product can be served as a dessert to balance the richness of a chocolate dish.

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Kadu Bouranee – Afghani Sweet Pumpkin

Traditionally, Kadu Bouranee is served as a part of the several side dishes served at a Dastarkhan (the traditional Afghan table spread). One is supposed to eat the pumpkin dish with Afghan bread (Nan-I-Afghan) or one of the many rice preparations.

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Kalam Dolmasi – Cabbage Leaf Dolma

Stuffed cabbage leaves, or kelem dolmasi, is one of the many stuffed delicacies from the Azerbaijani dolma repertoire.

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Klobasnek – Sausage in a Roll

A klobasnek (klobasniky), is a savoury finger food of Czech origin often thought to be a variation of the kolache; however, most Czechs hold the distinction that kolache are only filled with non-meat fillings. Klobasniky are similar in style to a pigs in a blanket or sausage roll but wrapped in kolache dough.

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Malidzano – Macedonian Eggplant Spread

Malidzano is a traditional Macedonian cream salad made from eggplants, feta cheese, walnuts and spices. It derives its name from the Italian word for eggplant, melanzane . Malidzano is usually served as an appetiser along with bread.

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Mýdia Saganaki – Mussels Saganaki

This is a very easy Mussels saganaki recipe for you to recreate the simple and much loved traditional Greek appetiser.

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Oysters Kilpatrick

Oysters Kilpatrick are a retro classic. While some people consider the cooking (or mere dressing) of an oyster to be a travesty, when done properly these techniques can highlight the oyster’s own flavour characteristics and may help introduce the humble bivalve to new audiences. Known by many chefs as ‘Killers’, Oysters Kilpatrick are an unspoken and guilty pleasure of many an oyster lover.

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Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

These crab cakes crusted with panko – coarse Japanese-style breadcrumbs – are super easy, elegant appetisers perfect for any occasion.

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