thea's eighteenth birthday vegetarian banquet

thea's eighteenth birthday vegetarian banquet

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Recipes

ingredients
Menu-
Zucchini and Feta Fritters
Couscous with Currants and Pine Nuts
Yogurt/Spinach dip with Green Jalapeno Chilli Sauce
Roasted Beet Salad
Hummous
Assorted Marinated Vegetables and Peppers
Turkish Bread and Lavosh Crisps

Zucchini and Feta Fritters-
6 green zucchini, grated
2 teaspoons salt
3 green onions, finely sliced
1/4 cup finely chopped flat leaf parsley
1/4 cup chopped fresh dill
200g feta, crumbled
1/2 cup flour
3 eggs, beaten
vegetable oil

Couscous with Currants and Pine Nuts-
1/4 cup dried currants
1/4 teaspoon cinnamon
vegetable broth
package of dry couscous
a bit of butter

Yogurt/Spinach Dip with BBCC Green Jalapeno Chilli Sauce-
1 tablespoon olive oil
1/2 brown onion, finely chopped
300g baby spinach leaves
1 teaspoon ground cumin
1 cup plain Greek yogurt
1/2 cup BBCC Green Jalapeno Chilli Sauce
salt and freshly ground black pepper

Roasted Beet Salad-
6 medium beets
2 cloves chopped garlic
1 chopped onion
1 large tomato, peeled, de-seeded and chopped
2 tablespoons chopped fresh coriander.

Beet salad dressing-
1 tablespoon lemon juice
3 tablespoons olive oil
a pinch of sugar
1/4 teaspoon ground cumin
1/2 teaspoon curry powder
a pinch of cayenne powder
salt to taste
cooking instructions
Zuccini fritters-
Combine zucchini and salt in a bowl and allow to stand for 10 minutes. Transfer zucchini to a clean tea towel, bring ends together and twist over the sink so that moisture can seep through the towel. Squeeze until zucchini is quite dry. Put the zucchini back in the bowl and add all remaining ingredients. Scoop the mixture into small patties and shallow fry in hot oil over medium-high heat. Place on kitchen paper and keep warm in a low oven until all fritters are cooked.

Couscous with Currants and Pine Nuts-
Make couscous according to package directions, stirring in 1/4 cup dried currants, 1/4 teaspoon cinnamon and using hot vegetable or chicken broth for the liquid. When cooked, fluff with a fork and stir in toasted pine nuts and a small amount of butter.

Yogurt/Spinach Dip with BBCC Green Jalapeno Chilli Sauce-
Fry onion in oil over medium heat until soft. Stir in cumin and cook briefly. Add spinach and cook just until wilted. Remove from heat and cool. In a bowl, combine spinach mixture with yogurt, chilli sauce and salt and pepper. Refrigerate until ready to serve.

Roasted Beet Salad-
Roast 6 medium beets in a hot oven until tender. Peel, cube and combine with 2 cloves chopped garlic, 1 chopped onion, 1 large tomato, peeled, de-seeded and chopped and 2 tablespoons chopped fresh coriander.
Make a dressing by combining 1 tablespoon lemon juice, 3 tablespoons olive oil, a pinch of sugar, 1/4 teaspoon ground cumin, 1/2 teaspoon curry powder, a pinch of cayenne and salt to taste. Pour over beets to marinate for at least an hour before serving.

Hummous-
Lynne's home made is the best, but you may want to buy your favourite brand

Assorted Marinated Vegetables and Peppers-
We came back from the Sydney Good Food Show with pickled eggplant, capsicum, jalapenos, artichoke hearts, olives and pepperoncinis from Sandhurst Foods.

And last but not least, don?t forget to put out a few of our Byron Bay Chilli Company sauces for drizzling over all of these items. (Well, not the wine, but everything else here goes well with a splash of Heavenly Habanero, Green Jalapeno, Red Cayenne, Spicy Sweet, Smokin Mango, or Fiery Coconut Chilli Sauce.

Happy Birthday Thea!



makes
quite a bit
serving idea
serve with toasted turkish bread and crispy soft lavosh bread

Delectable vegetarian banquet...add red wine, music and friends.