Other Starters
Beef mince
Great base for many other dishes. Always worth making in bulk and freezing.
Chicken Liver Paté
Chicken Liver Paté
Chicken Tikka
Creamy Onion Tart
Hummus
Matapa (this recipe was awful... waiting for Fred's)
Apart from seafood, Mozambique’s signature dish is Matapa. This shrimp stew is especially popular in the south where shrimp are plentiful and inexpensive. The basis of Matapa is cassava leaves cooked in peanut sauce and coconut milk. It is hearty, slightly sweet (from the coconut and prawns) and has a distinct flavour found nowhere else, from the cassava leaves.
Nem
Vietnamese Spring Rolls
Roast Aubergine with Anchovies
Roasted until crisp on the outside and soft as butter in the middle, this side or starter of aubergines is dressed with a deeply flavourful anchovy and herb oil.
Roasted New Potatoes with Garlic and Rosemary
Satay
Most Western versions of satay sauce are made with peanut butter. This one starts with dry roasted, unsalted peanuts—and you'll taste the difference. Peanut butter often contains salt, sugar, and/or oil. By using whole peanuts, you avoid those additives and have complete control of all the ingredients.
Terrine of Tuna
Originally came as part of three part recipe for Terrine of Tuna with Salsa Verde served on Crostini (from St Anton ski holiday, March 2004)