Asian Crab & Prawn,
Zingy & Fresh!
250g fresh white crabmeat
150g prawns (cooked)
3 tbsp mayonnaise
1/4 fresh red chilli ( finely chopped )
Juice ½ lime
½ tsp brown sugar
2 tsp soy sauce
4 spring onions
Handful rocket
50g salted roasted peanuts
Open the crabmeat, drain very well in kitchen paper.
Chop each prawn into 3/4 pieces.
Deseed and chop the chilli, cut the root from the spring onion and finely shred. Juice the lime.
In a small bowl combine the lime juice, sugar, soy sauce and chilli. Stir in the prawn and crab. Fold in the mayonnaise.
Divide the mixture between 4 poppadoms and spoon it on top of each.
Garnish with handful of fresh rocket and coriander ( optional ) and some chopped toasted peanuts.
Coronation Chicken,
A lovely blend of warming spices, sweet mango and crunchy almonds!
250g left over roast chicken
1 ½ tsp Curry powder
3 tbsp mayonnaise
Baby Gem
1 tbsp mango chutney
2 Spring onion
50g Mango pieces ( fresh / frozen / tinned)
50g Flaked almonds
Shred the leftover roast chicken.
In a small bowl combine the curry powder, mango chutney and mayonnaise. Season with a pinch of salt and black pepper.
Place the baby gem lettuce on the base of the poppodom, spoon the coronation chicken mix on top and garnish with some sliced spring onions and flaked almonds and fresh herbs.
Harissa Butternut Squash & Mozzarella,
Spicy, cool and creamy!
4 poppadoms
1 butternut squash
½ tsp harissa paste ( or 1 tsp smoked paprika & ½ tsp paprika )
50g sunflower seeds
1 ball fresh mozzerella
1 red onion
Handful fresh rocket
Balsamic glaze to drizzle
Preheat the oven to 180ºC/350ºF/gas 4. Line an oven tray with parchment paper.
Peel and carefully cut the butternut squash into rough 3cm chunks. Sprinkle 50g sunflower seeds.
Combine 1½ tsp Harissa paste in a large bowl with 1 tbsp olive oil and a pinch of sea salt.
Combine everything together, spread out on the lined tray and bake for 45-50 minutes until soft and golden.
To assemble, place the poppadom in the centre of the plate.
Then, in a roasting tray, rub all over with the harissa, 1 tablespoon of olive oil and a pinch of sea salt and black pepper.
Roast for 50 minutes, or until soft, golden and gnarly.
In a small bowl combine the torn up mozzeralla, the diced red onion and the Harissa butternut squash and the seeds.
Scoop the mixture on top of the poppadom, garnish with some rocket and a drizzle of balsamic glaze.
