FINGER FOOD

                                           

 

 

                          ROASTED PRAWNS WITH AROMATIC HERBS

24 large prawns, shelled, deveined, thoroughly washed and patted dry

2 garlic cloves peeled and finely chopped

3 tsp finely chopped basil

2 tsp thyme leaves

2 tsp finely chopped parsley

8 bay leaves

Salt and pepper to taste

Juice of 1 lemon

4 tbsp olive oil

 

Baby tomatoes to serve

 

Place the prawns in a large bowl, sprinkle with chopped herbs, and season to taste.  Sprinkle with olive oil.  Preheat the oven to 180 C (350 F).  Place the prawns on a hot roasting tin lined with bay leaves.  Roast for 2 minutes on each side or until they change colour.

 

Serve on a serving dish, each prawn pricked with a toothpick, accompanied by juicy baby tomatoes.

 

 

                  THREE KINDS OF FISH THREADED ON WOODEN SKEWERS

350 g (12 oz) fresh tunny fish, cubed

350 g (12 oz) fresh salmon, cubed

350 g (12 oz) fresh swordfish, cubed

1 yellow bell pepper, peeled, deseeded, and cubed

1 green bell pepper, peeled, deseeded, and cubed

1 red bell pepper, peeled, deseeded

Marinade:

1 finely chopped lemon peel

The juice of 1 lemon

1 tsp sweet pepper flakes

 2 tbsp finely chopped parsley

Salt and pepper to taste

 

 

Sauce:

225 g (8 oz) ripe tomatoes, peeled, deseeded, and finely chopped

1 garlic clove, peeled and mashed#

1 red bell pepper, deseeded and finely chopped

1 tbsp finely chopped parsley

2 tbsp sugar

½ tsp lemon juice

3 tbsp olive oil

Salt and freshly ground pepper to taste

(Mix everything well together)

 

Place the olive oil in a glass bowl and add the chopped lemon peel, the sweet pepper flakes, and salt and pepper to taste.  Whip well so that the ingredients thicken.  Add the cubed fish and the bell pepper pieces and allow to rest for 1 hour, stirring occasionally.

 

Thread the fish and peppers, alternately, on metal skewers alternately brush with olive oil, and bake in an oven preheated to 180 C (350 F) for 5-8 minutes turning over once.  Heat the marinade, remove from the heat and add the chopped parsley. 

 

Serve the fish souvlakia hot drizzled with the hot marinade, accompanied by the sauce.

 

 

                                            FRESH SALMON CANAPES

250 g (8.8 oz) salmon fillet

8 small slices of Danish bread

Butter

250 g (8.8 oz) chopped dill

50 g (1.7 oz) icing sugar

2 tbsp coarse salt

Pinch of Cayenne pepper

 

Brush the salmon with salt, icing sugar, and chopped dill.  Place on a plate, cover with cling film, place a weight over and refrigerate for 24 hours.

 

Before serving spread the bread with butter.  Slice the salmon very thinly and place 2 slices on each piece of buttered bread and sprinkle with freshly ground black pepper. 

PLEASE BE VACCINATED AGAINST COVID 19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD, AND YOU REMAIN HEALTHY AND SAFE