SAVORIES PLATTER

CAMEMBERT ROLL 

Make several days in advance 

INGREDIENTS:

• 150g can camembert happy hour platter ideas

• 125g cheddar cheese 

• 2 tablespoons mayonnaise 

• 2 teaspoons french mustard 

• 6 shallots pepper 

• 125g smoked almonds 

RECIPE:

Remove the rind from the camembert, put camembert and grated cheddar cheese mayonnaise, mustard finely chopped shallots, and pepper in a small bowl of an electric mixer and beat until combined Form the cheese mixture into a shape roll in finely chopped almonds Wrap the cheese log in aluminum foil, refrigerate until firm. 

STUFFED MUSHROOMS 

Make stuffing the day before required fill stuffing into mushrooms several hours before baking.

INGREDIENTS: 

• 375g mushrooms, 

• 2.5cm in diameter 

• 2 rashers bacon 

• 1/4 cup of grated cheddar cheese 

• 1/4 teaspoon French mustard 

• 1 cup fresh breadcrumbs 

• 1 egg approximately 

• 1/4 cup milk 

• 1 tablespoon chopped parsley 

• salt, 

• pepper 

• 1 tomato 

• 2 slices cheddar cheese, extra 

RECIPE: 

Remove stems from mushrooms Remove rind from bacon, chop bacon finely Heat pan, add bacon, and cook until golden brown Remove pan from heat, and add grated cheese. mustard and breadcrumbs, mix well Add lightly beaten egg and milk, parsley, salt, and pepper, and mix until well combined Fill stuffing into the cavity of mushrooms Cut extra cheese slices into 1cm squares Slice tomato, then cut each slice into 8 small segments Place 1 square of cheese on top of each mushroom, then top with segment of tomato Place stuffed mushrooms on oven trays, bake in moderately hot oven 8 minutes, or until cheese has melted.

VOL - AU - VENTS WITH SAVORY FILLINGS 

Each Filling makes enough for about 24 cases Fillings can be spooned in several hours ahead, and put filled vol - au vents into a moderate oven to hear 15 minutes before serving 

SAUCE 

• 45g butter 

• 2 tablespoons flour 

• 1 cup milk 

• 1/4 cup of dry white wine 

• 1/4 x 300ml carton cream 

• salt, 

• pepper 

• 6 packets 

• 2.5cm vol - au - vent cases ( 12 cases in each packet ) 

Heat butter in a pan. add flour, stir until well combined, cook 1 minute Remove from heat. gradually stir in milk, and mix until smooth Return to heat, stir until sauce boils and thickens Add cream and wine, and cook further 1 minute Season with salt and pepper Divide sauce into 3 portions Fill au-vent cases with teaspoonfuls of prepared filling Bake uncovered in moderate oven about 10 minutes. 

OYSTER FILLING 

• 30 oysters 

• 2 teaspoons chopped parsley 

Add oysters and parsley to one-third of the hot Sauce 

SEAFOOD FILLING 

• 375g green prawns 

• 125g scallops 

• 15g butter 

• 2 shallots 

• 1 teaspoon curry powder 

Shell and devein prawns, chop roughly Clean scallops, chop roughly. Heat butter in a pan, add chopped shallots and curry powder cook for 1 minute Add prawns and scallops, and cook for 1 minute Combine seafood with one-third of the hot Sauce 

CHICKEN FILLING 

• 1 whole chicken breast

•  1/4 x 190g can champignons 

• 2 shallots 

Place chicken breast with enough water to cover in the pan, bring to a boil, reduce heat, and simmer covered for 15 minutes Remove chicken from stock. Remove skin and bones, chop meat finely Combine chicken with drained and finely chopped champignons and chopped shallots Combine chicken with one-third of the hot Sauce.

Also Read:  SEAFOOD WITH MANGO