WELCOME TO MY KITCHEN










WELCOME TO MY KITCHEN!!
I hope you enjoy the food!!!

Sunday, August 8, 2010

Chicken Dumplings and Salmon Frittatas

How many sides does a banana have??  Well if you were a spermologist you would know!!!

Last night we were off to Trivia Night - off to amaze our friends with how much useless crap we had accumulated in our heads!  It was one of those nights when you had to take everything with you.  Determined to eat more than just cheese and dips I set about yesterday afternoon to make my old favourites - chicken dumplings and mini salmon frittatas.  Now I know that I have given you the recipe for the mini salmon frittatas before - but yesterday I tweaked them a little bit more - and gave them a whole new lease on life!




Mini Salmon Frittatas with Tzatziki

Makes 48 

9 eggs
1 cup of cream
1/4 cup grated parmesan cheese
1 tablespoon chopped dill
1 tablespoon crushed garlic
200g smoked salmon finely chopped
100g diced artichoke hearts (use the ones in brine - not marinated olive oil)
salt and pepper to taste
48 baby spinach leaves
dill springs to garnish

Tzatziki to top **

Preheat the oven to 180 degrees C.

Grease 4 x 12 hole mini muffin pans.

Place a small amount of finely chopped salmon and artichoke in the base of each prepared muffin hole.  Top the salmon and artichoke with a small amount of parmesan cheese.

In a large jug, whisk together the eggs, cream, dill, garlic and salt and pepper.

Carefully pour the egg mixture over the salmon, artichoke and parmesan cheese.

Bake in a moderate oven for about 10-12 minutes, or until they are set.  Leave in the pans for 10 minutes to cool, then carefully remove from the pan to cool completely.

To serve arrange the frittatas on a serving plate.  Top each frittatas with a little tzatziki, then top with a baby spinach leaf.  Place another dollop of tzatziki on top of the spinach leaf, then garnish with a dill sprig.

These frittatas as delicious either hot or cold.  They can be made ahead of time, and kept in an airtight container in the fridge.

** The recipe for the tzatziki can be found in the Prawn Kalamaki post, or in dips!  If you don't have time you can use the mayonnaise that goes with the original mini salmon frittata recipe (look under finger food)

If you are having a party, making the tzatziki will also give you another dish to add to your table - so it is worth making it for that reason alone!!

Another winner in the finger food department is Chicken Dumplings.  I know there are a lot of recipes for them out there - but these ones always seem to hit the spot!!



Chicken Dumplings

Makes 48

500g chicken breast mince
1 bunch of coriander, washed, roots only removed - you can use the stalks as well
300ml coconut cream (light is fine!)
sambal oelek (to taste) - this is bottled chili - can be found in asian supermarkets
2 cloves crushed garlic
1/4 cup oyster sauce
2 tbs fish sauce
1 tbs palm sugar 

Place all the ingredients in a food processor and blend until smooth.  Spray mini muffin tins with spray oil.  Place teaspoon full amounts of the mixture in the tins.  Bake in a moderate oven (180 C) for 10-15 minutes, or until cooked through.

These can be served either hot or cold.  You can make them ahead of time and reheat in the microwave just prior to serving.

Serve them with the following dipping sauces - sweet chilli sauce, ketchap manis and homemade chilli sauce.

To make chilli sauce place 2 chopped red chillis in a saucepan with approximately 1 1/2 tablespoons of grated palm sugar and approximately 200ml of vinegar.  I like to use a combination of rice wine vinegar and white vinegar.  Bring the mixture to the boil and simmer gently for around 15-20 minutes, or until the mixture has slightly thickened.  Cool, and serve with the dumplings.

Armed with these two great dishes you are sure to be hit at the next cocktail party!!!

Did we win the trivia night??  Unfortunately no, we were in the lead most of the night, but ended up in 3rd place!!!

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