Wednesday, November 05, 2008

Halloween 2008

Saturday November 1st I had my annual Halloween party. This is the 7th year that I invite my friends for good food and wine. My guests are requested to bring their own wine and a Halloween decoration for me, the host. No costume is necessary, as this is a party to celebrate good friendship. As last year I had a tapas style buffet and my good friend Terje brought a delicious apple cake.

As shown many times here on Enjoy Food & Travel, I am passionately in love with Mediterranean food. The bite sized foods as in mezze, antipasti, pintxo, and tapas are great for social gatherings. Still I make my own tapas, not always in accordance with the traditions. The tapas I made yesterday was influenced by thai, Italian, and US kitchen. I went to my local Chinese supermarket to buy some intriguing ingredients.

Here are some of the bites I made.

Chicken Roulade with sundried tomatoes

Deboning a chicken is time consuming but worth it, as you can make a roulade with a delicious filling. This time I made a roulade with a twist.

I filled the chicken with sundried tomatoes and shredded mozzarella cheese. Then I mixed 400 grams ground chicken with one egg, garlic, herbs and Moroccan harissa seasoning. Then I pressed the gound meat out on an oiled sheet of cling film, and rolled the roulade into the ground meat.

I baked the roulade at a lov heat (100C / 210F) for three hours. I cooled the roulade down in the fridge over night and cut it into thin slices. YUM!

Salmon mousse with a Thai twist

Four pieces of salmon (17 0unces / 400 grs)
10 fluid ounces / 300 ml water
2 Kaffir Lime leaves, thinly sliced
1 stalk of lemon grass, bashed
8 fluid ounces / 200 ml coconut milk
1 package of aspic
3 tbsp ketchup

Pour water with Kaffir Lime leaves and lemon grass into a pan and heat to boiling point. Reduce heat. Poach salmon in liquid 10-15 minutes. Take out and remove skin and bones.

Dissolve aspic in hot water, add coconut milk., add ketchup for sweetness. Remove lemon grass, but leave the lime leaves in the liquid. Place the salmon in a blender, add liquid, and blend until smooth. Place in container and allow to cool in refrigerator until set. I served the mousse on top of tuna salad in a taco tub, and garnished with marinated Tiger prawns.

Crostinis with ruccola pesto and parmesan

Make pesto from fresh ruccola as shown here on Enjoy Food & Travel.

Spread on thin slices of fine breads. Place one slice of fresh parmesan cheese on top and bake in a hot oven until cheese is brown and bread is crisp.

Prunes in bacon

These are probably the easiest tapas to prepare, and you can prepare them the day before and store them in the refrigerator

Serves 10. Take forty small prunes, or you can cut larger prunes in half. Take a slice of bacon and fold them around the prune. If you want, you can fasten it with a toothprick. Put in a non stick roasting tray and roast in a moderately hot oven (200C/340F) until golden and crisp.

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