Starter Recipes
Starter recipes are an important element of a menu. It is the introduction and has to make an impact as well as linking to the main course and dessert.
I have incorporated recipes you can cook on a BBQ, recipes that have fish or seafood as the key element. Others that need cooking in the oven or frying pan, lots of different flavours from around the world that make the starter such a fun course to do!
Whilst the two images are seafood starters. A Prawn Mousse with Brown Shrimp and Mandarin, the other Scallops with Tomato, Shallots and Parsley. There are so many ways you can go with a starter, from a salad to a delicate piece of fish or some meat. So planning your menu starts with this course, you can start with the main and work backwards. The key thing is to get to a point where you have two courses that complement each other and link them together.
I always say keep it simple. Doing recipes with a huge list of ingredients is a way to make life difficult for yourself. Ideally, if you can prepare ahead, that will take some pressure off you. Just an idea of ways to mitigate the time and risk when cooking a multiple course menu.
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ASPARAGUS AND BACON WRAPS
Ingredients
- 8 Asparagus spears, not too thick
- 8 Streaky bacon rashers
- 50 gram Cheese – mozzarella and or cheddar mozzarella sliced, cheddar (grated)
- Balsamic vinegar – optional
Instructions
- Trim the end of the stalk of the asparagus. Wrap with a slice of bacon. If adding the cheese, wrap the mozzarella under the bacon or place the wrapped spear on a tray of oiled foil.
- If using the cheddar, then sprinkle the cheese over the wrapped spears.
- Season with a little salt and pepper. If you like balsamic then sprinkle a little over the spears.
- Place the tray on the BBQ or cook on the grill turning until crisp, but not blackened.