Celebrate World Tapas Day on 19 June with a spread of irresistible bites that are perfect for sharing at your next soiree!
Asparagus, Brie & caramelised onion rolls
Serves 8
Ingredients
2 Tbsp butter
2 onions, sliced
2 thyme sprigs, picked, plus extra to serve
2 rolls puff pastry
125g Brie, sliced into 8
600g asparagus, trimmed
2 Tbsp olive oil
1 egg, beaten
Method
- Melt the butter in a pot over medium heat. Once bubbling, add the onions and thyme and cook, stirring frequently, until caramelised, about 30 minutes.
- Preheat oven to 190°C. Line 2 baking trays.
- Cut each roll of pastry into quarters and lay out on the prepared trays.
- Add a spoonful of caramelised onions to the centre of each square. Top with a piece of Brie and a small handful of asparagus. Drizzle with olive oil and sprinkle with extra thyme.
- Fold two opposite corners of each square over the asparagus and pinch them together.
- Brush with egg wash and bake for 20–25 minutes. Sprinkle with extra thyme and serve immediately.
Recipes & styling: Elizabeth Mackenzie
Photographs: Sean Dollery
Smoked salmon rice-paper rolls with dipping sauce
Serves 4
Ingredients
For the rice-paper rolls
12 rice-paper wrappers
6 slices smoked salmon, broken into pieces
2 carrots, thinly sliced
4 baby radishes, thinly sliced
4 Tbsp sprouts
½ cup coriander, torn
1 avocado, thinly sliced
For the dipping sauce
¼ cup soy sauce
2 Tbsp rice wine vinegar
2 tsp honey
2 tsp ginger, thinly sliced
¼ tsp chilli flakes
1 clove garlic, crushed
Method
For the rice-paper rolls
- Working one by one, place the rice-paper wrappers into a bowl of water for 2 minutes to soften. Then carefully remove and place on a clean surface.
- Fill the middle of each wrapper with a few pieces of salmon, carrot, radishes, sprouts, coriander and avocado, leaving space at the bottom and sides.
- Fold the bottom up towards you to cover some of the filling. Then roll the wrapper into a cigar shape so that the filling is enclosed, the bottom covered and the top open. Repeat for all wrappers.
For the dipping sauce
- Whisk all the ingredients together in a bowl. Serve immediately with smoked salmon rice paper rolls.
Recipe & styling: Kate Turner
Photographs: Gareth van Nelson // HMimages.co.za
Mexican-style open pulled chicken tacos
Serves 4
Ingredients
8 small wraps, lightly toasted
4 Tbsp light mayonnaise
1 lemon, juiced
2 cups shredded roast chicken
2 cups finely chopped red cabbage
Handful chopped coriander
Method
- Toast the wraps in a pan until golden around the edges.
- Mix the mayonnaise with the lemon juice and spread on to the base of the wraps.
- Top each wrap with chicken and cabbage, and garnish with coriander.
Recipe & styling: Chiara Turilli
Photographs: Samantha Pinto // HMimages.co.za
Meatball sliders with mayo and peppadew
Makes 12
Ingredients
1kg ready-made bread dough
2 eggs, 1 whisked
Olive oil, to fry
1 onion, peeled and diced
2 cloves garlic, peeled and crushed
1 Tbsp chopped parsley
1 tsp dried origanum
1 tsp brown sugar
Salt and black pepper
500g mince
⅓ cup flour
2 Tbsp flaxseed
4 Peppadews + extra to garnish
¼ cup mayonnaise
Salad greens, to serve
Method
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Roll the dough into 12 balls. Arrange on the baking tray and leave to proof for 20 minutes.
- Brush each bun with whisked egg. Bake for 15 minutes, until golden. Cool completely.
- Heat a little oil and fry the onion until soft. Add the garlic, herbs and sugar. Season. Gently heat the mixture through.
- In a bowl, combine the onion mixture with the mince, flour flaxseed and remaining egg. Chill in the fridge for 5 minutes.
- Roll the mixture into 12 balls. Heat some oil and fry meatballs for about 3 minutes a side, until golden brown.
- Mix the chopped Peppadews with the mayonnaise.
- To assemble the meatball sliders, place a meatball in each bun. Add Peppadew mayo and salad greens. Use a skewer to hold it together. Garnish with extra Peppadews.
Recipe & styling: Amerae Vercueil
Photographs: Andreas Eiselen // HMimages.co.za
