So many things to consider when grouping together a variety of starters that compliment each other, are all different (but not too different) and that cater to your specific guests’ likely preferred ingredients & (or course) food tolerances these days. Check out the 5 I have put together recently.

ABOVE FROM LEFT TO RIGHT (recipes further below)

  • Chipotle Prawn with Guacamole (served on a spoon)
  • Sausage Ricotta Stuffed Baked Zucchini Flower (sprinkled with black salt & paprika)
  • Sweet Potato & Feta cheese Arancini
  • Jamon on Toasted Bread with Fennel Slaw
  • Miso Glazed Grilled Eggplant on Crispy Kale

Chipotle Prawn with Guacamole (served on a spoon)

  • 10 cooked peeled prawns
  • Guacamole; 1 large avocado, 1 tsp lime juice, 1 tsp finely diced tomato, 1 tsp very finely diced coriander, salt & pepper
  • Marinade: 1 tbspn olive oil, 1 tsp adobo sauce, 1 tsp lime juice, 1/2 tsp smoky paprika, 1/2 tsp minced garlic, salt & pepper
  1. Pre Prepare the guacamole by stirring all ingredients until combined
  2. Mix marinade ingredients and marinate prawns 10 minutes (remove from marinade and shake off excess)
  3. Heat oil in a large fry pan and cook prawns over high heat (approx 3 minutes), set aside briefly to cool a little
  4. Scoop guacamole onto spoon and top with a prawn

Sausage Ricotta Stuffed Baked Zucchini Flower (sprinkled with black salt & paprika)

  • 10 zucchini Flower
  • 2 Pork & fennel sausages (meat removed from casing), 1/4 tsp chilli flakes, 1/2 cup ricotta, salt & pepper
  1. Heat a little oil in a large fry pan, add sausage meat and cook well (breaking up the mix with a wooden spoon so there is no clumps)
  2. Remove from heat into a mixing bowl to cool 
  3. When cooled add chilli, ricotta, salt & pepper and stir until very well combined
  4. Open each zucchini flower carefully and remove centre stamen and scoop approx 1tbspn of mixture firmly into each flower, pushing the mix so it touches the bottom of the flower
  5. Carefully twist the top of the flowers together to seal and bake in a hot oven on baking paper for approx 20 minutes
  6. Sprinkle with paprika & black salt and serve

Sweet Potato & Feta cheese Arancini

  • 1 cup mashed sweet potato
  • 1/2 cup cooked risoni
  • 2 cloves garlic
  • salt & pepper
  • feta cheese cubes, cut approx 1cm x 1 cm
  • 1/2 cup bread crumbs
  1. Stir cooled sweet potato, risoni, garlic & salt & pepper together 
  2. shape a small handful of the mixture and insert a feta cube in the middle carefully and (using hands) shape into a neat ball around it
  3. Roll each ball in some bread crumbs and set aside
  4. Heat a little oil in a large fry pan
  5. When hot add the balls in bathe and cook until golden brown 
  6. Drain excess oil and serve

Jamon on Toasted Bread with Fennel Slaw

  • several slices of sourdough bread
  • 200g jamon
  • Fennel slaw; 1/2 cup finely grated fennel, 1 tsp finely chopped parsley, 1 tbspn lemon juice, salt & pepper
  • 1 clove garlic (to rub on bread)
  • olive oil (to drizzle on bread)
  1. Toast sourdough slices
  2. Stir together fennel slaw ingredients
  3. Rub toasted bread with a little garlic and brush on a little olive oil
  4. Top with jamon and fennel slaw

Miso Glazed Grilled Eggplant on Crispy Kale

I give credit for this one to a lovely site called “Natural Girl Modern World”. Click here for recipe

Once I prepared the skewers per the recipe I simply fried (only approx 2 mins) from kale leaves in sesame oil over  a high heat . You can place the mini skewers on the kale leaf which then allows one to carefully remove the skewer whilst cupping the eggplant pieces in the kale