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Cheddar & Rocket Quesadilla, Chicken Liver Crostini, Eggplant Rolls, Asparagus Wraps, Marinated Sardines and Vegan Vegies.

Cheddar & Rocket Quesadilla, Chicken Liver Crostini, Eggplant Rolls, Asparagus Wraps, Marinated Sardines and Vegan Vegies.

Ingredients

CHEDDAR AND ROCKET QUESADILLA

  • 1 Burrito sized Tortilla
  • ½ cup Grated cheddar cheese
  • 1/3 cup Rocket
  • ½ teaspoon Finely Chopped green chilli
  • Olive Oil
  • Salt & Pepper

VEGAN VEGIES

  • 1 bunch Asparagus spear Trimmed
  • 1 bunch shallot Trimmed
  • 1 Roasted red capsicum Sliced into strips
  • ½ cup Slow roasted Tomato
  • ¼ cup kalamata olive
  • Basil Torn
  • Balsamic vinegar
  • Salt & Pepper
  • Olive Oil

CHICKEN LIVER CROSTINI

  • 4 Slices Sandwich bread Crusts removed and cut into triangles
  • 150 g chicken livers
  • Olive Oil
  • Salt & Pepper
  • Roughly chopped Rocket To garnish

EGGPLANT ROLLS

  • 2 Japanese Eggplants Cut lengthways into slices
  • ½ cup Ricotta
  • 1 Clove Crushed Garlic
  • ½ teaspoon Lemon Zest
  • 1 Roasted Red capsicum Sliced into small strips
  • 1 tablespoon Fresh Mint Finely chopped
  • Salt & Pepper
  • Olive Oil

ASPARAGUS WRAPS

  • 1 bunch asparagus trimmed
  • 4 Slices prosciutto Cut in Half
  • 1/3 cup Soft Goat's Cheese
  • Olive Oil
  • Salt & Pepper
  • Lemon Zest
  • Lemon Juice

MARINATED SARDINES

  • 12 Fresh Sardines Filleted and bones removed
  • ¼ cup Lemon Juice
  • 1 Clove Crushed Garlic
  • 1 teaspoon Lemon Zest
  • ¼ cup Chopped Italian Parsley
  • Salt & Pepper
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Method

CHEDDAR AND ROCKET QUESADILLA

  1. Pile cheese on one side of the flour tortilla, top with chilli and rocket leaves, season with salt and pepper.
  2. Fold into a half circle, grill on oiled flat plate over medium heat until golden brown and crispy.
  3. Cut into wedges and serve with tomato salsa.

VEGAN VEGIES

  1. In a medium bowl, toss asparagus and shallots with olive oil, salt and pepper.
  2. Cook over a hot grill, turning occasionally until lightly charred, 6 to 8 minutes.
  3. Slice asparagus and shallots into finger length pieces.
  4. In a large bowl, toss asparagus, shallots, capsicum, tomatoes, olives, a splash of olive oil and balsamic vinegar, salt and pepper.

CHICKEN LIVER CROSTINI

  1. Brush both sides of bread triangles with olive oil, toast on flat plate over medium heat until golden brown.
  2. In a small bowl toss chicken livers with olive oil, salt and pepper.
  3. Cook on flat plate over high heat until firm and still pink, splash with brandy and flame.
  4. Cook for a further minute, transfer to cutting board and roughly chop.
  5. Top triangle crostini with chopped liver and garnish with rocket.

EGGPLANT ROLLS

  1. In a small bowl toss eggplant with olive oil, salt and pepper.
  2. Cook over a hot grill, turning occasionally, until lightly charred, 4 to 6 minutes.
  3. In a small bowl mix ricotta, lemon zest, basil, salt and pepper.
  4. Place a teaspoon of ricotta mixture on one end of eggplant, top with piece of capsicum and roll up.
  5. Repeat with remaining eggplant.

ASPARAGUS WRAPS

  1. In a medium bowl toss asparagus with olive oil, salt and pepper.
  2. Cook over a hot grill until lightly charred, 6 to 8 minutes.
  3. 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.
  4. Squeeze a little lemon juice over the wraps and garnish with lemon zest.

MARINATED SARDINES

  1. In a flat dish arrange one layer of sardines fillets, pour over lemon juice and garlic marinate for 30 minutes.
  2. 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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