Festive appetisers

The festive season is upon us whether we are entertaining in our homes or heading to someone else’s, here are some delicious appetisers or small plate ideas for you to share this holiday season.

Veggie stuffed bao with hoisin

Sauce

4 tbs oyster sauce sauce

1 tsp corn-starch

¼ cup water

Combine the above ingredients and set aside.

Veggies

(Any combination of veggies will work well here)

1 tbs chopped ginger

½ tbs chopped garlic

1 tbs vegetable oil

1 large carrot, peeled and cut into fine julienne

1 red pepper, cut into strips

1 small cabbage, thickly shredded

6 leaves pak choi, cut into strips

6 dried Chinese mushrooms, soaked for 40 minutes drained and sliced

1 red onion, cut lengthways into strips

½ cup hoisin sauce

Heat a wok to smoking, add the vegetable oil then add ginger and garlic, as soon as it begins to sizzle, add all the vegetables, stir and fry for just a few minutes, you want the vegetables to remain tender crisp, then add sauce, stir and fry quickly until coated with sauce then remove to a bowl.

To assemble

Split open the bao buns, generously smear each side with hoisin sauce, fill with veggies and serve.

Makes 12

For the bao

⅓ cup water

½ cup milk

1 tbs instant yeast

4 tbs granulated sugar

2 tbs vegetable oil

2½ cups all-purpose flour

½ tsp baking powder

½ tsp salt

Combine all the ingredients in a bowl of a stand mixture, knead until mixture just comes together, should be soft and elastic, remove to greased bowl and let rise for 1½ hours.

Divide dough into half, roll each into a log and divide into 6 pieces each, form into balls and cover.

Roll each piece into a 4-inch oval, place a greased chopstick across the centre and fold over, remove chopstick and repeat for other baos.

Rest dough for 30 mins, steam in Chinese basket for 10 minutes.

Split buns immediately.

Trinitario chocolate mousse with passion fruit

6 ozs bitter sweet Trinidad chocolate (60 per cent)

6 tbs butter

½ tsp grated tonka bean

4 egg yolks

3 tbs sugar

2 large egg whites

¾ cup whipping cream

2 fresh passion fruits

Place chocolate and butter into a double boiler, melt chocolate and stir until mixture is smooth, add tonka.

Beat egg yolks with 2 tbs sugar over a pan of simmering water until thick light and foamy. Remove and set aside to cool.

Using clean beaters beat egg whites with remaining sugar until glossy to soft peaks.

Fold some of the egg yolk mixture into the chocolate to lighten, then fold this chocolate mixture into the balance of the egg yolk mixture.

Fold egg whites into this mixture taking care not to over stir.

Whip cream and fold into chocolate mixture.

Spoon into serving glasses. Cover with plastic and refrigerate for 8 hours.

Before serving, cut the passion fruits into 2 and spoon out pulp, reserve.

Top the mousse with the balance of the whipped cream and a spoon of fresh passion fruit pulp.

Serves 6

Kingfish ceviche with harbanero

Ceviche is a Spanish Caribbean delicacy, delicious when the freshest fish is used, the fish is marinated in tons of fresh lime juice, which transforms the fish to a tender and delicate texture. It is then married with an array of fresh herbs, vegetables and fresh habanero to make an addictive first course. It is best consumed the day it is made.

1 lb kingfish fillet, fresh not frozen

6 limes

1 small red onion, finely chopped

1 yellow harbanero pepper, seeded and finely chopped

2 tomatoes, diced

2 young cucumbers, thinly sliced

1 small bunch chadon beni, sliced into chiffonade

olive oil

salt and black pepper

Wash the kingfish and cut into dice about ¼ inch, place into a glass bowl.

Slice limes into two and squeeze all onto fish.

Let marinade for about 2 hours covered in the refrigerator.

Drain the lime juice from the fish, place into a clean glass bowl.

Add all the other ingredients and stir well.

Drizzle liberally with olive oil and season with salt to taste.

Serve with freshly made fried corn or flour tortillas.

Serves 6

Char siu chicken wings

A delightful, flavourful and appetiser, the sauce is heady with many levels of flavours.

Use it as a basting sauce for your whole chicken barbecued chicken or ribs as well.

12 chicken wings, separated tips removed

Marinade

1 tbs garlic

½ tsp five spice powder

1 tsp sesame oil

2 tbs soy sauce

Char sui sauce

1 cup char sui sauce

2 tbs soy sauce

1 tbs chili garlic sauce

¼ cup sesame seeds

Marinate chicken in marinade ingredients for one hour.

Place all sauce ingredients into a small saucepan and heat to bubbly. Remove.

Preheat oven to 375F, place wings onto a lined baking tray, bake wings for 30 minutes until cooked through, generously brush wings with char sui sauce.

Bake for another 5 minutes, remove and garnish with sesame seeds.

Serves 4

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