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Easy Spring Appetizers

In Britain it always feels a little unsafe to say that Spring has sprung. No matter: the days are getting longer, and the chill less prevalent, and so - in the kitchen, at least - we are prepared to say it's Spring.

Spring means more time outdoors and a new excitement in the kitchen with new colors, ingredients and occasions to cook. We bring you 3 easy apetizer recipes from our Dinner party App to  try in your upcoming gatherings. Check much more recipes at http://partyplanner.freixenet.co.uk/

 Flamenquin

Serves: Time: Prep 20 mins, Cook 5 mins

These bread crumbed pork and jamon rolls originate from Andujar and are a sure-fire way to impress your guests.

  • 8 pork cutlets, 1/4 inch thick
  • 8 thin slices jamon
  • 3 eggs
  • 125g fine dried breadcrumbs
  • Olive oil

  • Use a meat tenderiser to flatten each pork cutlet to a rectangle measuring approximately 13cm by 18cm, ensuring you do not allow any holes to form in the meat. Lightly season with salt.
  • Lay the pork flat and top each rectangle with a slice of jamon. Roll the jamon-topped pork from the long side so that you form cylinders approximately 1 inch thick, then pierce each roll with a toothpick along the seam so that it does not unfold when fried.
  • Spread half of the breadcrumbs in a wide and shallow bowl, then break the eggs into a second similar bowl, beating them lightly until blended. Evenly coat each roll with breadcrumbs, adding the remainder of the breadcrumbs after you have done the first four rolls, then dip each roll into the eggs, giving them an even coat. Dip each roll once more in the breadcrumbs.
  • Place a deep frying pan over high heat and pour olive oil to a depth of 2.5cm. Once the oil is very hot, carefully add the rolls and fry for 5 minutes or until crisp and golden on all sides, turning them often. Depending on your pan size, it may be best to fry the rolls in batches.
  • Transfer the rolls to paper towels to drain the oil, then diagonally slice into portions approximately 2cm thick. Serve immediately as a warm platter.

Burrito Bites

Serves:Time: Prep 15 mins, Cook 25 mins

These miniature burritos are straightforward to make and look and taste great as a starter.

  • 3 flour tortillas
  • 1 red onion
  • 1 red pepper
  • 100g diced ham
  • 100g spinach
  • 8 eggs
  • 60ml milk
  • Grated cheddar cheese
  • lt and freshly ground black pepper

  • Get your oven heated to 180C, 160 fan/gas mark 4, then cut tortillas into quarters. Grease a 12-hole muffin tray and press a tortilla quarter into each hole, forming a cup shape.
  • Crack eggs into a bowl, add the milk and whisk thoroughly, season to taste with salt and pepper.
  • Finely chop the onion, pepper and spinach and distribute among the tortilla cups along with the ham. Pour the egg mixture over the toppings, and sprinkle cheese over each cup.
  • Cover with foil and bake in the oven for 25 minutes or until the egg is cooked through. To crisp up the edges of the tortillas remove the foil for the last couple of minutes before serving, or leave the foil in place for a softer result.

 Chicken Taquitos

Serves:Time: Prep 30 min, Cook 10 min

These delicious stuffed mushrooms combine a number of intense flavours to help you deliver a real knock-out dish.

  • 150g Spanish chorizo, casing removed
  • 18 large white mushrooms
  • 7 tbsp olive oil
  • 1 small onion, finely diced
  • 2 tbsp plus 1/2 cup breadcrumbs
  • 60ml chicken stock, homemade or bought
  • 2 tbsp parsley leaves, freshly chopped
  • 50g Manchego cheese, grated

  • Get your oven heated to 200C, fan 180C/gas mark 6. Cut your chorizo into 1 inch pieces then pulse in a food processor until you have finely-chopped pieces, setting them aside.
  • Take your mushrooms and remove the stems, mincing half of the stems in the food processor - discard the other half or retain them for another use. Brush the mushroom caps with 1 tbsp of olive oil and set on a baking tray.
  • Put 6 tbsp olive oil into a large frying pan over a medium-high heat and add the onion and minced mushroom stems cooking for 2-3 minutes until the ingredients are soft. Add in the breadcrumbs, stirring and tossing until they are golden brown. Scrape this mixture in a bowl and put it to one side.
  • Use a paper towel to wipe the pan clean then kick up the heat and add the chopped chorizo, cooking it for around 3 minutes until it becomes glossy. Add the chorizo to the breadcrumb mixture, along with the chicken stock and parsley, before fluffing it all with a fork and stirring in the Manchego cheese.
  • Fill the mushroom caps with your stuffing using a spoon, heaping it up for visual effect. Bake in the oven for 20-25 minutes until the stuffing becomes slightly browned, and serve hot or warm.

 

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