CHEDDAR AND ROCKET QUESADILLA:
Pile cheese on one side of the flour tortilla, top with chilli and rocket leaves, season with salt and pepper.
Fold into a half circle, grill on oiled flat plate over medium heat until golden brown and crispy.
Cut into wedges and serve with tomato salsa.
In a medium bowl, toss asparagus and shallots with olive oil, salt and pepper.
Cook over a hot grill, turning occasionally until lightly charred, 6 to 8 minutes.
Slice asparagus and shallots into finger length pieces.
In a large bowl, toss asparagus, shallots, capsicum, tomatoes, olives, a splash of olive oil and balsamic vinegar, salt and pepper.
CHICKEN LIVER CROSTINI:
Brush both sides of bread triangles with olive oil, toast on flat plate over medium heat until golden brown.
In a small bowl toss chicken livers with olive oil, salt and pepper.
Cook on flat plate over high heat until firm and still pink, splash with brandy and flame.
Cook for a further minute, transfer to cutting board and roughly chop.
Top triangle crostini with chopped liver and garnish with rocket.
In a small bowl toss eggplant with olive oil, salt and pepper.
Cook over a hot grill, turning occasionally, until lightly charred, 4 to 6 minutes.
In a small bowl mix ricotta, lemon zest, basil, salt and pepper.
Place a teaspoon of ricotta mixture on one end of eggplant, top with piece of capsicum and roll up.
Repeat with remaining eggplant.
In a medium bowl toss asparagus with olive oil, salt and pepper.
Cook over a hot grill until lightly charred, 6 to 8 minutes.
Slice in half on the diagonal, place 2 halves on a piece of prosciutto, top with a teaspoon of creamy goats cheese and roll up into a tight bundle.
Squeeze a little lemon juice over the wraps and garnish with lemon zest.
In a flat dish arrange one layer of sardines fillets, pour over lemon juice and garlic marinate for 30 minutes.
When ready to serve, drain juice, arrange on a platter topped with parsley, lemon zest, drizzle with olive oil, salt and pepper.
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» 9h ago
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» 11h ago
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» 15h ago