Fabulously Festive Manchego & Red Pepper Sticks

MAKES 20 READY IN 10 MIN

750g Manchego cheese, cut into even-sized cubes 20 fresh oregano leaves 7 roasted red pepper, cut into thin strips.

Top each chunk of cheese with a strip of pepper and an oregano leaf, then secure with a cocktail stick. Arrange on a platter to serve.

Sumac is a deliciously tangy spice. Look for it at Woolworths and sprinkle it on salads, grilled meat fish or vegetarian pastries.

SCRUMPTIOUS SALMON & BEETROOT BLINIS

MAKES 20 READY IN 10 MIN

20 dill blinis (get the recipe from essentials.co. Za) 750g Pepper Boursin Juice of 7 lemon 760g hot smoked trout or salmon 7 small cooked beetroot, blitzed or finely grated Fresh dill, separated into sprigs.

IHeat the oven to 200‚°C.

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If you cooked your blinis beforehand, place them on a baking tray and gently warm.

In a hot oven to crisp them up. Transfer to a serving platter.

2 Mix the Boursin with a little lemon juice. Spread a dollop onto each blini, then top with a few flakes of fish. Toss the beetroot in a little lemon juice, spoon some on top of the salmon, then add a sprig of dill to serve. 50g pomegranate seeds 700g mango, thinly sliced.

2 spring onions, thinly sliced Small bunch coriander, chopped 7 tsp sunflower oil 775g skinless, boneless duck breasts, cut into small thin strips.

3 tbsp hoisin sauce.

2-3 baby gem lettuces For the dressing Juice of 7 lime.

7 tbsp soy sauce 7 tbsp fish sauce 7 tbsp rice wine vinegar.

7 tbsp sweet chilli sauce V2 a red chilli, finely chopped.

Mix the pomegranate, mango, spring onion and coriander. Stir the dressing ingredients together.

2 Heat the oil in a frying pan and cook the duck strips on high for 3-4 min. Toss with the hoisin sauce and allow to cool.

3 Toss the fruity salad with the dressing and divide between the lettuce cups along with the cooked duck. Serve on a platter.

Not a fan of duck? No problem! Simply replace with chicken – it's just as simple and impressive.

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