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https://www.lifestylefood.com.au/recipes/1618/cheddar-and-rocket-quesadilla-chicken-liver-crostini-eggplant-rolls-asparagus-wraps-marinated-sardines-and-vegan-vegies

LifestyleFOOD.com.au

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

Ingredients

  • CHEDDAR AND ROCKET QUESADILLA

  • 1 Burrito sized Tortilla

  • .5 cup Grated cheddar cheese

  • .33 cup Rocket

  • .5 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

  • .5 cup Slow roasted Tomato

  • .25 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

  • .5 cup Ricotta

  • 1 Clove Crushed Garlic

  • .5 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

  • .33 cup Soft Goat's Cheese

  • Olive Oil

  • Salt & Pepper

  • Lemon Zest

  • Lemon Juice

  • MARINATED SARDINES

  • 12 Fresh Sardines Filleted and bones removed

  • .25 cup Lemon Juice

  • 1 Clove Crushed Garlic

  • 1 teaspoon Lemon Zest

  • .25 cup Chopped Italian Parsley

  • Salt & Pepper

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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