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Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz |
It's that time of the year, with the phone has been ringing hot for end-of-year functions. There are only so many Friday and Saturday nights before Christmas so, as usual, the silly season starts after Labour weekend.
I have had many requests for gluten-free finger food and recently added two quick, tasty treats to the growing list we offer as part of our rolling mezze selection.
Constantly evolving new dishes is an outlet for some of my creative urges, and when I have time I also create works of art on canvas to utilise artistic expression. This creative approach to life brings out the best results and positively affects and influences the food. There is no love in a fast food meal. However at festivals it's well known that the best food is from the Hari Krishna stall. Is this because the Krishna people bless the food and make it with love?
With this in mind I've created a baked asparagus and beef melt and a chicken stuffed potato for this week's recipes. These are easy, gluten-free dishes great for party snacks or pre-dinner nibbles.
If you're quick you can book for that end-of-year work do before we fill all the remaining dates.
If you want to check out to see what a creative chef paints check out the Good For You exhibition at No 1 The Strand from October 29 to November 16.
Baked Beef and asparagus melts
10-12 bundles
Ingredients
180-200g shaved beef
1-2 bunches asparagus spears
100g tasty cheese
2 Tbsp horseradish cream
Salt and pepper
Olive oil
Method
Snap asparagus where it gets woody and place two tips at the bottom of a strip of shaved beef
Season with salt and pepper
Add a dash of horseradish cream and a small chunk of tasty cheese and roll into a bundle
Place on an oven tray and drizzle with olive oil and seasoning Bake at 250°C for 7-10 minutes. The beef will shrink-wrap the caramelised asparagus, encasing the sharp tasty cheese and the zing from the horseradish. Yum.
Savoury chicken stuffed new potatoes
Ingredients
12-16 gourmet potatoes
One small red capsicum, diced
½ red onion, diced
¼ cup chopped parsley
1 tsp dried oregano
Two garlic cloves, chopped
100 diced halloumi
Four chicken thighs, diced
Salt and pepper
Method
Bake the potatoes at 200°C for 45 minutes until wrinkly and cooked through.
Cut in half and scoop out some of the spud. Lay on a baking tray.
Prepare the filling by frying the onion until soft, then adding the chicken, red capsicum and garlic.
Season with the oregano, parsley, salt and pepper.
When the chicken is cooked place it in a bowl with the reserved mash and combine with the diced halloumi.
Fill the empty potato shells and bake for 15 minutes between 230 and250°C until golden.