Appetisers
I did base my fritters on this fabulous Vietnamese recipe. Be careful frying fresh corn cut from the cob as it can pop and splatter oil at anyone nearby. That is why I try and have just one cut through each kernel.
This dipping sauce is great with Kumera corn and smoked trout fritters.
Crab on Pastries like a Crab Shell (with Capsicum Paprika Mayonnaise with Chives and Parsley)
or
Fried Flathead with Thin Batter and Thin Scales of Potato
or
Whiting Fillets Encrusted in Flaked Almonds
Serve with 2009 Bloodwood Chirac
Spiced spinach and onion pakoras with mint garlic yoghurt.
AUGUST APPETISER: GNAW THEM BONES, LEO
Hot bean chilli-flavoured pork ribs served on lettuce with mandarin dipping sauce
Serve with BLOODWOOD's 2009 Chirac
Delicously fresh, light and healthy Guacomole and Smoked Salmon Rolls.
Serve with BLOODWOOD's 2009 Chirac
When attending a F.O.O.D. dinner many years ago featuring food by Charmain Solomon, I had hoped that she would have served an entirely Asian menu.
When I got home I discussed this with my BFF (Best Food Friend) and we started to come up with some ideas that we'd like to eat. I said something like a potato and panir (substitute goat's curd) samosa would be yummy, and Del added a dried fig chutney.
We made these for our Christmas celebrations and they were very tasty with our Bloodwood bubbly, Chirac. Now I've short cut the process to this delicous recipe: Homemade Potato Crisps with Tamarind Fig and Garlic Yoghurt.
Serve with Bloodwood 2009 Chirac