Fried Devilled Eggs

INGREDIENTS
Serves 4

4 hard-boiled eggs, cut in half, lengthwise
1 ½ tbsp/23g onions, finely chopped
2 green chillis, finely chopped
1 tbsp/5ml coriander leaves, chopped
1/2 tsp/2.5ml salt
2 tbsp/30g mashed potatoes
oil for deep frying
1 tbsp/15ml plain flour
2fl oz/60ml/1/4 cup water

1-Remove the yolks and mix with the onions, chillis, coriander leaves, salt and mashed potatoes.
Put the mixture back into the egg whites. Chill for 30 minutes.
2-Heat the oil in a karai over high heat. While the oil is heating up make a bat with the flour and
water. Be careful not  allow the oil to catch fire.
3-Dip the eggs into the batter and slip into the hot oil. Fry until golden, turning once.

Vegetables in Agar-agar

INGREDIENTS
Serves 4

2 ½ cups/600ml/20fl oz dissolved agar- agar or other vegetable gelatine
1 cup/l00g/4oz peeled and diced carrot
1 cup/l00g/4oz trimmed and sliced green beans
1 tbsp/15ml walnut oil
1 cup/l00g/4oz sliced button mushrooms
1 tbsp/15ml stuffed olives, sliced
2/3 cup/150ml/ ¼ pt thick mayonnaise

Prepare

1-In water dissolve enough agar-agar or equivalent vegetable gelatine, following directions on
the packet, to make 2 1/2 cups/ 600ml/20fl oz. Allow it to cool. Chill a mould. Wet the mould
and when the aspic is almost set, line the mould with it. Place in the fridge to set.
2-Meanwhile cook the carrot and green beans in salted water until tender. Refresh in cold water.
Heat the walnut oil in a pan and gently saut6 the mushrooms. Allow to cool.
3-Mix the vegetables together with the olives, mayonnaise and the remaining aspic and fill the
mould. Chili until set.
4-Dip the mould into hot water and turn out onto a plate. Cut into wedges and serve each wedge
with a crisp lettuce leaf and a triange of wholemeal toast.

Mozzarella and Avocado Bees

INGREDIENTS

Serves 2

1 ripe avocado
4oz/100g Mozzarella cheese
1 tbsp/15ml olive oil
1 tbsp/15ml tarragon vinegar
salt and freshly ground black pepper

1-Cut the avocado in half and remove the stone. With a palette knife carefully remove the skin
from each half of the avocado. Lay the avocado halves flat-side downwards and cut horizontally
into ¼ in / 1 cm slices.
2-Cut semi-circular slices from the Mozzarella, with 4 extra semi-circles for wings.
3-Arrange the cheese slices between the avocado slices to form the striped body of the bee, and
arrange the wings at the sides. Mix the oil and vinegar together and season well. Pour over the
bees and serve.

Guacamole

INGREDIENTS

Serves 2-4
2 large ripe avocados
2 large ripe tomatoes
1 bunch spring onions
1-2 tbsp/15-30ml olive oil
1-2 tbsp/15-30ml lemon juice
salt and freshly ground black pepper
2 green chillies

METHOD

1-Remove the flesh from the avocados and mash. Skin the tomatoes, remove the seeds and chop
finely. Chop the spring onions.
2-Mix vegetables together with olive oil and lemon juice and season to taste. Garnish with
chopped green chillies and serve, chilled, as a dip or with hot pitta bread

Hummus

INGREDIENTS
Serves 4

1 ¼ cups/225g/8oz dried chick peas, soaked overnight
1 bouquet garni
1 small onion, sliced
2 cloves garlic, crushed
juice of 2 lemons
4 tbsp/60ml/2oz tahini paste
3 tbsp/45ml olive oil
salt and freshly ground black pepper
1 tomato, sliced
sprig of parsley

METHOD

1-Drain the chick peas and place in a large saucepan with plenty of water, the bouquet garni and
onion. Bring to the boil then simmer gently for 1 ¾ -2 hours, or until tender.
2-Drain, reserving a little of the cooking liquid. Discard the onion and bouquet garni.
3-Place the garlic, lemon juice, tahini, olive oil and seasoning in a food processor or blender.
Add the cooked chick peas and process to a smooth paste.
4-Add a little of the reserved cooking liquid if the paste is too thick, and stir rapidly. Arrange the
hummus in a dish, edge with halved tomato slices and garnish with parsley. Serve with warmed
pitta bread.