Snacks and sangas

Bart Beek | VOLUME 30, ISSUE 4

These tasty takes on the humble sandwich are quick and easy to make when hunger strikes on the boat or at home.

Pork sliders with tuna mayonnaise and tomatoes

Sliders are mini burger buns with various fillings. Serve them individually as a treat, or three as a main meal with a side of fries and a salad. My tuna mayonnaise partners surprisingly well with the pork and apple patties.

Preparation time: 15 minutes

Cooking time: 8 minutes

Serves: 6

500g coarse pork mince

½ cup dried apple, diced

2 tblsps parsley, chopped

4 fresh sage leaves, chopped

Salt flakes and freshly milled black pepper, to taste

6 small seeded brioche buns

1 cup snow pea tendrils 6 semi-dried tomato halves

75g fresh tuna

1 tblsp capers

1 cup Kewpie mayonnaise

To make the tuna mayonnaise, place the tuna into simmering water and poach for one minute. Drain and allow to cool. Place into a blender with the capers and mayonnaise and blend until smooth. Adjust the seasoning and refrigerate.

Combine the pork mince, dried apple, herbs and seasoning. Form into 8cm-diameter patties. Heat a frypan and grill the patties until cooked through. Cut the buns in half and toast the cut sides until lightly browned.

Spread some of the tuna mayonnaise onto the bottom half of the buns. Top with a patty, a semi-dried tomato piece, and some snow pea tendrils. Finish with the toasted bun tops and serve warm.

Spicy chicken skewers with grilled peppers and flatbread

Flatbread is made from flour, water and salt and is delicious when grilled briefly over an open flame or in a hot pan … great with the spicy chicken, peppers and lemon yoghurt in this recipe.

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 6

6 small chicken thigh fillets

½ tblsp dried oregano

½ tsp dried chilli flakes

1 tsp sesame seeds

Salt flakes and freshly milled black pepper, to taste

30ml extra virgin olive oil

6 flatbreads

600g mixed capsicums and peppers

10 small basil leaves

100g Greek-style natural yoghurt

1 small lemon, juice only

Cut the chicken thigh fillets in half lengthways and thread onto skewers. Combine the dried oregano, chilli flakes, sesame seeds and seasoning. Sprinkle evenly over both sides of the chicken skewers. Refrigerate until required.

Cut the mixed capsicums and peppers into evenly sized pieces. Grill over a flame (or in a grill pan) with a little olive oil until browned and tender. Season well and mix with the basil leaves.

Flame-grill the chicken skewers with a little olive oil until cooked through. Rest in a warm place for several minutes. Grill the flatbreads for 30 seconds on both sides and cut in half.

Combine the lemon juice and a little seasoning with the yoghurt. Serve with the grilled chicken skewers, flatbread and capsicums.

The cheeses in these toasties melt together, adding to the delicious flavour of the filling. Try sprinkling a little cheese into the pan while you grill the toasty – it will turn golden and give extra crunch to the Lebanese bread.

Preparation time: 15 minutes

Cooking time: 4 minutes

Makes: 6 wedges

1 small eggplant, sliced 5mm thick

1 large white Lebanese flatbread

½ cup red Leicester cheese, grated

½ cup matured cheddar, grated

30 ml extra virgin olive oil

12 cherry tomatoes, sliced into thirds

½ cup sliced jalapenos in vinegar

Heat a large heavy frypan and add half the olive oil. Grill the sliced eggplant until golden brown on both sides. Drain on kitchen paper.

Lay out a round of Lebanese bread and sprinkle half of both cheeses onto one half of the bread. Top the cheese with the eggplant, tomato, jalapenos and more cheese. Fold the bread over to enclose the filling, forming a semicircle.

Place the heavy frypan back onto the heat and add the remaining olive oil. Grill the toasty on both sides until hot and crispy on the outside. Transfer to a cutting board, cut into wedges and serve.

Meatball sub with sugo, cheddar and basil

Sugo is basically tomatoes and some aromatics cooked down until slightly thick. This is my quick method using tinned tomatoes – try it on pizzas or with pasta and enjoy the kick that the chilli flakes bring to this sub.

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 2

30ml extra virgin olive oil

1 clove garlic

½ small brown onion, chopped

1 x 400g tin chopped tomato

1 small bay leaf

Salt flakes and freshly milled black pepper, to taste

500g lean beef mince

1 clove garlic, crushed

½ small brown onion, chopped

½ tsp chilli flakes

½ cup flat-leaf parsley, chopped

1 crusty baguette

4 slices matured cheddar

8 basil leaves

To make the sugo, heat the olive oil in a small saucepan. Add the garlic and onion and cook gently until lightly coloured. Add the tomato and bay leaf. Bring to a boil and simmer gently for 30 minutes, stirring often. Season well, remove the bay leaf before serving.

To make the meatballs, combine the beef mince, garlic, onions, chilli flakes and parsley, and season well. Form into small round balls. Add a little olive oil to a heated frypan and fry the meatballs until brown. Drain on kitchen paper.

Cut the baguette into 12cm pieces, slice in half and toast the exposed sides under a grill. Spread some of the sugo onto the bottom half of the baguette and top with meat balls. Cover with sliced cheddar and place under the grill to melt the cheese. Add a little fresh basil and finish with the baguette top.

Warm Chorizo and prawn crostini with herbed ricotta

I find grilling green prawns with the heads on improves their flavour, while leaving the shell on the tail protects the small section from overcooking. Crostini are small slices of toasted bread with various toppings. It’s believed they originated in medieval times when peasants ate their meal on bread instead of plates.

Preparation time: 10 minutes

Cooking time: 8 minutes

Makes: 6

6 large green tiger prawns

1 small chorizo, cut into 12 thin slices

6 slices olive rye sourdough

200g smooth ricotta

1 tblsp fresh oregano leaves, chopped

Salt flakes and freshly milled black pepper, to taste

½ cup baby rocket

Using a pair of scissors, cut down the back of the prawns from the bottom of the head to the tail. Carefully remove and discard the intestine. Grill the prawns on a pre-heated grill until cooked. Shell the prawns and set aside.

Heat a small frypan and grill the chorizo slices (without oil) until slightly crisp. Drain on kitchen paper.

Slice the sourdough into 1cm-thick slices and grill until just golden. Combine the ricotta, chopped oregano leaves and seasoning. Spread some of the mix onto the sourdough and a little extra onto a serving platter. Top each with a piece of chorizo and a prawn and finish with the rocket and pepper.


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