Potted pheasant appetizer is something light and tasty which people use to serve their guests before the main course meal .Whether it is a hotel,restaurant or a persons home ,appetizers are the starter meals which are served before the main meals so an appetizer should have the qualities which have the ability to appeal to the taste buds of the guests who eat it.
I am pretty much sure that you people will enjoy to have this meal as an appetizer and also serve it to your guests.
Cooking Time : 3 minutes Serves 4-6
roast pheas ant cooked (recipe is given below) weight without skin and bone
Clarified pheasant dripping or butter
salt and pepper
350 g/12 oz
100 g/4 oz
1 ½ tbsp
Cut the flesh of the pheasant into pieces; either mince (grind) twice or chop in a food processor.Heat the dripping or butter and blend the half with the pheasant.Add the port wine, spices and seasoning.Put into individual pots , top with the remaining dripping or butter.Chill well. Serve with hot toast and butter or use as sandwich filling.
Grouse pigeon or other game birds or venison can be used in place of .Chicken or turkey can be used instead of pheasant.Use half breast and half leg meat, and butter and dry sherry instead of dripping and port wine. Potted Beef: Use lightly cooked and minced (ground) roast beef instead of pheasant;add 1 to 2 teaspoons made mustard and a little garlic salt as well as other seasoning.Omit the mace and cinnamon from the recipe left.Blend with beef stock or brandy instead of a port wine.
Potted salmon is a delicious salmon fish appetizer which you can serve to the guests before the main course for instance lunch or dinner and it is very tasty,creamy and smooth.You can spread it on toasts and serve it to the guest and keep it in jar and refrigerate and you can keep in in jars for one week.
Cooking Time: few minutes Serves 4
fresh salmon cooked in foil (see recipe below this recipe)
butter clar ified (see recipe below)
grated or ground nutmeg
salt and pepper
lemon juice or dry sherry
350 g/12 oz or 3/4 lb in American
175 g/6 oz or
Flake the cooked fish.Heat the butter and blend half with the fish.Either pound until smooth or put into a liquidizer (blender) or food processor and switch on until smooth.Add the nutmeg,mace,salt ,pepper and lemon juice or sherry.Mix well.Put into 4 individual containers; smooth flat on top.Cover with the remaining butter and allow to cool.Serve as potted shrimps.
Use other cooker fish, such as trout, salmon trout or kippers in place of salmon.
Fresh Salmon Cooked In Foil
Although Salmon is an oily fish,it dries very easily in cooking so care is needed to keep it moist. Salmon slices known as (cutlets or steaks) can be fried in butter or grilled (broiled).When grilling the fish ,brush it with plenty of melted butter before and during cooking.Slices of salmon about 2.5 cm/1 inch in thickness take approximately 10 minutes to cook by frying or grilling .
If poaching portions of salmon cut out squares of grease proof (waxed) paper (one for each piece of fish).Brush the paper with melted butter if serving the fish hot, or with olive oil if serving cold; the oil prevents a film from forming on the fish.
Place the fish on the paper , top with a little butter or oil,salt and pepper and a squeeze of lemon juice.Wrap the paper around the fish and tie it securely.Put into a saucepan with water to cover. Bring the water slowly to the simmering point.
If serving the fish cold : Cover the saucepan ,remove from the heat and allow the fish to stay in the liquid until cold .
If serving the fish hot: Allow the water to simmer for 8 minutes for portions that are 2.5 cm/1 inch thick.When poaching the whole salmon,allow 10 minutes per 450 g/1 lb for a fish weighing up to 2.75 kg/6 lb and 6 minutes per 450 g/1 lb over this weight.
The fish can be cooked in a mixture of white wine or white wine vinegar (its non alcoholic) and fish stock rather than water.Do not cover the whole fish.
1.Heat the butter gently in a sauce pan.Remove any foam from the top of the butter as it heats.
2.Allow the butter to stand for 6-7 minutes so the sediment sinks to the bottom of the pan.
3.Strain the warm butter thorough muslin cheese cloth then use.This is also the method to make ghee for curries.
To Bake The Salmon
Wrap the portions of salmon or the whole fish into well buttered or oiled foil.The fish can be flavored with a little salt ,pepper and lemon juice and topped with butter or oil.Cook in the centre of a moderate oven ,180°C/350°F Gas Mark 4 . Allow 30 minutes cooking time for individually wrapped portions of salmon, or a slightly shorter time , i.e 20 to 25 minutes, if serving the fish cold, for it continues to cook as it cools.Allow 15 minutes per 450 g/1 lb for a fish weighing up to 2.75 kg/6 lb and 10 minutes per 450 g/1 lb over this weight.
Serve the fish hot with melted butter flavored with lemon juice, or cold with mayonnaise.
Appetizers whether it is prepared for the family members or for the guests in the parties is served before meals or before the main course to appeal to the taste of the guests.
The best appetizer should have the adjective qualities like awesome taste and good presentation.Then comes the most critical point that is the delicious appetizer is the one which contains all the healthy ingredients which are liked by family members or the guests.No doubt whether it is the party appetizer or a wedding appetizer, its quality ,presentation and taste depends mainly on the person who prepares it and one of the critical role is played by a good appetizer recipe.
The cook in a hotel or a restaurant should keep in mind the needs of guests to whom appetizers in parties are going to be served.Then the sort of party should also be kept in mind that if the party is for the local guests then the appetizer should be made a bit spicy,so it should be liked by local guests and if the party is for the foreign guests then the appetizer should be prepared according to the demands of the guests as you can use cheesy appetizers with dip sauce such as nachos and other European type of appetizer such as shrimp cocktail.
Hors d’ oeuvres Appetizers and their serving
Hors d oeuvres is served according to the type of parties whether it is dinner party or lunch party and a delicious hors d oeuvres should be light and tasty so that a guest can enjoy the taste.One of the importance of the best hors d oeuvres is that it reduces the consumption of the alcohol as this tasty appetizer appeal to the taste of the guest and reduces the intake of the alcohol.
One of the most important thing to remember is when choosing for appetizers for the guests serving is that only those appetizers should be chosen which contains foods whose combination results in great taste and that taste of one type of appetizer differs from other types of appetizers .Then the person preparing the delicious appetizer should keep in the mind the liking and preferences of the guests that some peoples like the hot appetizers and some guests like the cold appetizers. Hot appetizers should be served piping hot and cold appetizer should be served chilled.One of the importance of the hot appetizer is that if the guests have to wait for the main course due to some dance party.The hot appetizer is the best appetizer to be served in that kind of situation. Hors d oeuvres is also to be considered very important as this is the best appetizer in terms that its cost of preparation is very little when compared to other type of appetizers and if the labor is kept at its minimum these tasty appetizers are proved to be very tasty and economical as they require very little amount of material and then it also depends upon the best recipe a person follows because the food combination mentioned in the recipe plays an integral role in making a tasty appetizer and also the appetizers should contain an interesting design and physical appearance that it should appeal to the eyes of the guests.
Appetiser is a very tasty and light food also known as starter meal given before the main course or lunch and dinner.Appetisers are given to enhance the hunger and prepare the guest for the next meal.Appetisers taste are coordinated with the taste of the main meals.
White Bait Appetiser
Recipe Of White Bait Appetiser
Cooking time:10 minutes Serves 4
These tiny fish are the fry of herrings and sprats.When the fresh fish is not available ,white bait can be obtained in a frozen state.
(1) White bait 450-550 g/1-1¼ lb or 1-1¼ lb in American
(2) Plain all purpose flour 50 g/2 oz or 1/2 cup in American
(3) Salt and pepper to taste or to taste in American
(4)Cayenne pepper pinch or pinch in American
deep oil or fat
(6) To garnish:
Lemons quartered 1-2 or 1-2 in American
Make certain that fresh white bait is kept in a cold place until ready to cook, for it deteriorates badly.Wash in ice cold water and pat dry very gently.Do not remove the heads.If using frozen white bait, defrost sufficiently to separate the small fish.Put the flour with the very good pinch of salt,pepper and cayenne pepper into a large grease proof (waxed) paper bag.Drop some of the white bait into the bag and shake gently until thinly and evenly coated with flour.Continue like this until all the small fish are coated;Separate them before frying if they stick together. Heat the oil or fat to 185°C/370°F when a cube of bread turns golden brown within 1 minute. Put some of the fish into frying basket ,lower into the hot oil or fat.Fry 2 to 3 minutes then lift out.Continue frying in batches.Place on a heated dish, covered with absorbent paper (kitchen towels) and keep hot in the oven .Serve white very hot with the quarters of lemon,cayenne pepper and brown bread and butter.
Smoked Salmon Pate Appetiser
The pate is an economical way of using expensive smoked salmon ; often fish mongers will sell trimmings as well as slices of the smoked fish.
Recipe Of Smoked Salmon Pate Appetiser
No Cooking Serves 4-6
corn or olive oil
double (heavy ) cream
225 g/8 oz
50 g/2 oz
Cut the smoked salmon into very small pieces or put through a mincer (grinder).Cream the butter in a bowl,add the salmon and the remaining ingredients except the cream.If using a liquidizer (blender) or food processor, simply dice the fish ,melt the butter, then liquidize or process until a smooth pate.Add the cream , beat until the mixture thickens.Place into a container to set. Garnish with lemon and parsley.Serve with thin brown bread and butter or hot toast and butter.This pate can be frozen for up-to 1 month.
Prawn And Apple Cocktail Appetiser
Recipe Of Prawn And Apple Cocktail Appetiser
No cooking Serves 4
For the dressing :
(1)Yogurt 2 tbsp or 3 tbsp in American
(2) Mayonnaise 2 tbsp in 3 tbsp in American
(3) Tomato puree (paste) 1 tbsp or 1 tbsp in American
(4)Lemon juice 1/2 or 1/2 tbsp in American
(5) Dry sherry 1 tbsp or 1 tbsp
(6) Worcestershire sauce 1 teaspoon or 1 teaspoon in American
(7) For the cocktails :
Peeled prawns (shelled shrimps) 175 g/6 oz or 1 cup
(8) Dessert apples peeled and diced 2-3 or 2-3 in American
(9) Celery stalks,finely chopped 2 or 2 in American
(10) Lettuce heart,finely shredded 6 tbsp or 7 tbsp
(11) To garnish:
Lemon slices 4 or 4 in American
Blend the ingredients for the dressing.Mix most of the prawns (shrimp), all the apples and celery with the dressing.Divide the lettuce between cocktail glasses.Spoon the prawn mixture on the lettuce.Top with the remaining prawns.Garnish with the lemon slices.Serve with brown bread and butter.