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Grilled or chilled, it's tasty

Treat your guests to these delights

SIMPLY SUCCULENT Try a grilled dish for a change

Here are some interesting quick bites you could try out. Whether barbecued or deepfried, they are a treat to your tastebuds.

Spicy skewered meatballs

Ingredients

Minced Lamb: 500 gm

Onion finely chopped: 1

Egg, lightly beaten: 1

Fresh breadcrumbs: 1 cup

Tomato sauce: 2 tbsp

Sweet chilli sauce: 2 tbsp

Ground cumin: 1 tsp

Fresh parsley chopped: 1 tbsp

Method: Place lamb, onion, egg, breadcrumbs, tomato sauce, chilli sauce, cumin and parsley in a bowl and mix well. Roll mixture into small balls. Place two meatballs on each skewer and barbecue or grill, turning frequently for 10 minutes or until cooked. Serve with a spicy dipping sauce.

Chive and pecan cheese rounds

Ingredients

Ricotta cheese: 155 gm

Vintage Cheddar, finely grated: 155 gm

Freshly ground black pepper: half tsp

Chopped chives: 1 tbsp

Chilli powder: half tsp

Finely chopped pecan nuts: three-fourth cup

Method: Place Ricotta, Cheddar, pepper, chives and chilli powder in a small bowl. Mix well. Cover mixture with plastic wrap and refrigerate until firm. Shape into two small rounds and roll in pecan nuts. Serve with small rounds of crusty bread.

Coconut curry puffs

Ingredients

Vegetable oil: 2 tsp

Chopped onion: 1 no

Garlic: 2 cloves, crushed

Minced beef: 500 gm

Curry paste: 1 tbsp

Chopped coriander: 1 tbsp

Red chilli, chopped: 1

Potato, grated: 1

Coconut milk: 250 ml

Puff pastry: 1 kg

Egg, lightly beaten: 1

Oil for frying: 500 ml

Method: Heat oil in a large pan, add onion, garlic and beef, and sauté until brown. Add curry paste, coriander, chilli, potato and coconut milk. Simmer for eight minutes or until the mixture becomes thick. Allow it to cool. Cut pastry into six-cm (two-and-a-half inch) rounds. Place a spoonful of filling onto each round. Brush edges of pastry with egg and press to seal. Deep fry in hot oil until golden.

Peppered chicken pate

Ingredients

Chicken liver, trimmed: 500 gm

Onion, chopped: 1

Garlic, crushed: 2 cloves

Unsalted butter: 250 gm

Chopped fresh sage: 1 tbsp

Chopped fresh basil: 2 tbsp

Freshly ground black pepper: 2 tsp

Fresh bay leaves: 2 tbsp

Clarified butter, melted: 90 gm

Method: Roughly chop liver and add to a hot pan with onion, garlic and 60gm (2 oz) of the butter. Sauté this mixture until liver is lightly cooked and onion is soft. Place liver mixture, herbs (except for bay leaves), remaining butter, pepper and brandy into a food processor or blender and process until smooth. Pour mixture into a terrine or serving dish and chill until slightly set. Arrange bay leaves on top of pate. Pour over clarified butter and chill until set.

CHALAPATI RAO

(The chef is from ITC Hotel Kakatiya Sheraton and Towers)

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