15
STARTER RECIPES FROM SAGE
ITALIAN FOCACCIA
Serves 2
INGREDIENTS
1 large focaccia
2 tablespoons pesto
1–2 Roma plum tomatoes, sliced
150g thinly sliced Parma ham
3 pieces marinated artichokes in oil,
drained and sliced
100g bocconcini cheese, drained and sliced
½ medium red onion, thinly sliced
Sea salt and freshly ground pepper
METHOD
1.
Pre-heat grill using SANDWICH setting
until the green READY light illuminates.
2.
Cut focaccia in half to form a sandwich.
Spread base with pesto evenly and place
tomatoes on top.
3.
Lay Parma ham over the tomatoes
and top with artichoke, bocconcini
and red onion slices. Season with salt
and pepper.
4.
Place focaccias on bottom plate of
preheated grill and lower top plate.
Cook 6–8 minutes or until golden, crisp
and heated through. Cut into portions
and serve immediately.
SMOKED SALMON TURKISH
TOASTED PIDE
Serves 4
INGREDIENTS
1 large Turkish pide, halved and split in half
250g cream cheese
2 tablespoon lime juice
1 tablespoon drained capers, coarsely chopped
2 tablespoons freshly chopped dill
Freshly ground black pepper, to taste
3 courgette, ribboned with vegetable peeler
400g smoked salmon
METHOD
1.
Pre-heat grill using SANDWICH setting
until the green READY light illuminates.
2.
Combine cream cheese, lime juice,
capers, dill and pepper. Spread base
of Turkish bread with cream cheese
mixture. Top with courgette ribbons
and salmon. Season with freshly ground
black pepper and cover with lid.
3.
Place on bottom plate of preheated
grill and lower top plate and cook until
golden, crisp and heated through,
approximately 5–8 minutes. Slice and
serve immediately.
