Tapas Party
Grilled Mushrooms with Herb
Mayonnaise
Serves 4
Ingredients
8 button mushrooms
Olive oil spray
For the herb mayonnaise:
1 cup mayonnaise
1 tbsp. chopped fresh chives
1 tbsp. chopped fresh parsley
2 tsp. chopped fresh oregano
2 tsp. chopped fresh dill
Method
1. Combine all ingredients for
mayonnaise in a bowl and store
covered in fridge until ready to
serve.
2. Lightly spray the mushrooms with
olive oil and grill on top plate as
desired. Serve with a dollop of
herb mayonnaise.
3. Serve with crusty bread, olives,
haloumi and chorizo.
Meatballs with Napolitana Sauce
Serves 4
Ingredients
For meatballs
400g beef, minced
2 tsp. olive oil
½ cup bread crumbs
2 large eggs
2-3 cloves garlic, minced
¼ cup fresh chives, finely chopped
salt and pepper to taste
For Napolitana Sauce
1 tbsp. olive oil
2 cloves garlic, minced
2 sprigs fresh oregano
1 sprig fresh thyme
400g canned crushed tomatoes
1 tsp. red chilli pepper flakes
Salt and pepper to taste
Method
1. Prepare Napolitana Sauce by
heating oil in a saucepan on
medium heat. Add garlic, oregano
and thyme and cook for 2-3
minutes.
2. Add crushed tomatoes and stir
to combine. Bring to a slight boil,
then let simmer on low for 50-60
minutes, stirring occasionally. Add
chilli flakes, salt and pepper when
there is 5 minutes left.
3. Set sauce aside.
4. Using your hands in a large
mixing bowl, combine beef, olive
oil, bread crumbs, eggs, garlic,
chives and salt and pepper.
5. You can precook meatballs or
let them cook their own in mini
pans, adding sauce when almost
cooked through.
6. If precooking, preheat oven to
200⁰C and line a tray with baking
paper. Place meatballs onto tray
and bake for about 12-14 minutes
or until cooked through.
7. Guests can use the mini pans to
reheat their meatballs or keep
them warm.
