Radish, Rare Roast Beef and Ginger Mango Chutney Bites
3 radishes, sliced
6 slices rare roast beef, halved
Mango Ginger Chutney
1 mango, peeled and chopped
2 tablespoons malt vinegar
1/3 cup brown sugar
1 teaspoon finely grated ginger
1 long red cilli, deseeded and finely diced
juice of 1/2 lime
To make the chutney, combine the chutney ingredients into a small saucepan and bring to the boil, reduce to a medium heat and cook, stirring occasionally, for 30-35 minutes or until thick and a small amount of liquid is left.
Spread the radish slices with mango ginger chutney, top with beef and serve. You can top a radish slice with anything you like. Try ham or turkey or for the vegetarians a slice of fried haloumi. Enjoy.
Cucumber Herb Pesto and Prawn bites
1 Lebanese cucumber, sliced
20 small cooked prawns, peeled and deveined
1 tablespoon Chèvre (goats milk cheese)
1 cup basil leaves, coarsely chopped
1/2 cup flat leaf parsley, coarsely chopped
2 garlic cloves, finely chopped
1/4 cup toasted pine nuts
1 tablespoon lemon juice
1/2 cup olive oil, plus extra
To make the pesto, place the basil, garlic, pine nuts and lemon juice in the bowl of a food processor and process until finely chopped. (Or you can use a mortar and pound with a pestle until well combined).
With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
Transfer to a sterilised jar and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).
Combine 2 tablespoons herb pesto with the Chèvre and spread on to each cucumber slice. Top with a prawn and serve. Enjoy.