Category: Appetizers

Quick and Easy Fajitas

Shared by the Family of Gethin Davies (Class of 2017)

Ingredients (Serves 2-3):
– 2 steaks or chicken breasts
– 1 onion
– 1 bell pepper
– 4 mushrooms
– 1 teaspoon of cooking oil for frying
– shop bought flour tortillas
– 1 tablespoon of cajun spice
– juice of 1 lime or lemon

Directions:
1. Cut the chicken or steak into bite-sized pieces.
2. Cut the pepper and onion into similar sized slices.
3. Cut the mushrooms into quarters.
4. Heat the oil in a frying pan.
5. Add the meat (either chicken or steak) and brown for about 10 minutes.
6. Add the peppers, onions and mushrooms continue stirring until well mixed.
7. Add the cajun spice and stir well.
8. Add 100 ml of water and simmer for another 10-15 min stirring occasionally.
9. Add the lemon or lime juice and cook for another few minutes.
10. Heat the flour tortillas as per packet instructions.
11. Before serving check the meat is cooked through (as cooking time varies dependent on size of pieces).
12. Serve with salsa, sour cream and grated cheese.

Classic Nicoise Salad

Shared by the Family of Emma Jannelli (Class of 2017) and Chloe Jannelli (Class of 2020)

Total time: 55 min
Active time: 45 min
Level: Easy

Ingredients (makes 4 servings)

– 1 pound red-skinned potatoes, sliced 1/3 inch thick
– Kosher salt
– 2 tablespoons dry white wine
– 10 ounces haricots verts or thin green beans, trimmed
– 4 large eggs
– 1/4 cup white wine vinegar
– 1/2 shallot, minced (about 2 tablespoons)
– 2 tablespoons dijon mustard
– 1 tablespoon chopped fresh thyme
– freshly ground pepper
– 3/4 cup extra-virgin olive oil
– 8 cherry tomatoes or small cocktail tomatoes, halved or quartered
– 1 head Boston lettuce, leaves separated
– 6 radishes, trimmed and quartered
– 2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
– 1/2 cup nicoise olives

Directions:

1. Put potatoes in a medium saucepan, cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
2. Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
3. Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
4. Make the dressing: whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
5. Toss the tomatoes in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss.
6. Quarter the hard-cooked eggs.
7. Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-boiled eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

Le Pan Bagnat (Wet Bread)

Shared by the family of Emma Jannelli (Class of 2017) and Chloe Jannelli (Class of 2020)

Ingredients for 4 sandwiches

– Round rustic bread loaf or baguettes
– Tomatoes, cored and thinly sliced crosswise
– Red onion
– Little green peppers
– Artichoke hearts,
– Tuna or anchovies
– Hard boiled eggs
– Basilic,
– Black olives,
– Olive oil,
– Salt,pepper

Directions:

1. Slice the bread horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread.
2. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, basilic and tomato on the bottom side of the bread in that order.
3. Drizzle the oil with salt and pepper over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.

Eggy Muffins

Shared by Matt Barker (adapted from Sarah Wilson’s I Quit Sugar cookbook)

Ingredients
Makes 2
– coconut oil, for greasing
– 2 rashers bacon
– 2 eggs
– 1 teaspoon mixed herbs

Directions
1. Preheat the oven to 200ºC/400°F/Gas Mark 6 and lightly grease two cups of a muffin tray.
2. Use the bacon rashers to line the greased cups, looping or pressing the bacon around the sides and using any small broken bits to line the bottom.
3. If you like your bacon crispy, place the tray in the oven for 5 minutes before continuing.
4. Gently crack 1 egg into each bacon cup, then sprinkle with mixed herbs.
5. Bake for 15 minutes until the egg whites are set. Let sit for a minute and then, using a knife or spoon, gently remove the cupcakes from the tray. Serve hot or warm.

Edamame Bruschetta

Shared by the family of Carolina Frittoli (Class of 2015)

Bread/edamame

Ingredients (4 portions):
– 100 g edamame
– 20 g Parmesan cheese
– 30 ml extra virgin olive oil
– salt, black pepper
– 1 clove of garlic
– 4 slices French bread (7mm)
– 2 slices of ham

Method:
1. Put the edamame in boiling water and boil for 4 minutes. Drain and set apart.
2. Put the edamame in a zip fastener conservation plastic bag and smash then in fine tread (about 5mm grain) with a meat tenderizer or a rolling pin.
3. Cut the Parmesan cheese in small cubes, around the same size of the edamame.
4. Move the edamame and the Parmesan cheese in a bowl with the salt, black pepper, live oil and mix all the ingredients together. Then put this topping in the fridge for a while (2 days would be the best).
5. Cut the garlic in half and spread it on the French bread that you cut in diagonal. Then put the slices of bread in the oven (200C) for at least 3 minutes, until the color changes to bronze/gold.
6. Put the slices of ham in a frying pan and cook them for a little bit, until slightly crunchy.
7. Put the topping on the bread with the ham. Add some salt, black pepper and olive oil and serve the bruschetta on a big plate.

Tahu Isi – Stuffed Bean Curd

Tahu Isi (Stuffed Beancurd)

Shared by the family of Kenji Tanoto (Class of 2014)

Ingredients:
For 6 servings
– 3 packs fried bean curd
– 250 grams minced shrimp
– 100 grams carrot, sliced into small pieces
– 50 grams cabbage, sliced thinly
– 3-4 shallots, sliced thinly
– 3/4 teaspoon salt
– 1/4 teaspoon pepper
– 90 grams flour
– 140 cc water

Method:
1. Cut bean curd into triangle shape. Scoop bean curd out from the skin and set aside the filling.
2. In a bowl combine minced shrimp with carrot, cabbage, shallot, bean curd pieces. Season to taste with salt and pepper. Mix well.
3. Stuff the bean curd pieces with the filling until full.
4. Mix flour with water. Coat bean curd with mix flour then deep fry until golden brown.
5. Drain from excess oil. Serve warm with fresh green chili if desired.

Shrimp Spring Rolls

Shrimp Spring Roll

Shared by the family of Kenji Tanoto (Class of 2014)

Ingredients:
For 6 servings
– 12 Shrimp, peeled
– 12 Spring roll wrapper

Method
1. Marinate shrimp with salt, pepper and rice wine for 5-10 minutes.
2. Wrap shrimp with spring roll wrapper, and then deep fry it until golden brown.
3. Served warm with chili sauce.

Nachos

Shared by the family of Jack Claar (Class of 2014)

Ingredients:
– 1 (13 1/2-ounce) bag store-bought large tortilla chips
– 1 cup refried beans
– 3/4 cup shredded monterey jack cheese
– 3/4 cup shredded cheddar cheese
– 1/2 cup chopped pickled jalapeño pepper
– 1 jalapeño pepper, seeded, ribs removed, and minced
– 1/2 cup canned sliced black olives
– Fresh cilantro leaves
– Chili sauce or hot-pepper sauce
– Chopped tomatoes for serving (optional)
– Sour cream for serving (optional)

Method:
1. Preheat oven to 400°F (200°C).
2. Top each chip with about 1 teaspoon beans and 1.5 teaspoon cheese; evenly divide diced peppers and olives among tortilla chips.  
3. Transfer to an ovenproof serving platter, forming layers; add chili sauce.
4. Bake until heated through and cheese melts, 3 to 5 minutes.
5. Remove, and garnish with cilantro leaves.  
6. Serve immediately topped with tomatoes and sour cream, if desired.