Some Cool Starters/Nibbles

Feta and Roasted Vegetable Lettuce Wraps

DONE - Feta and Roasted Vegetable Wraps

In this recipe the peppers, courgette and butternut squash should all be cut to roughly the same size (approx. 2-3’’ x ¼ inch). This will ensure the vegetables cook evenly.

 These wraps are delicious served warm straight away. If they are to be prepared in advance as part of a buffet, prepare the filling but do not load into the leaves, as the leaves will go soggy. They should only take 5 minutes to assemble on the day.

Ingredients: 

  • 200g feta cheese
  • 1 red pepper (cored, seeds and membrane removed, sliced as above)
  • 1 green pepper (c
    ored, seeds and membrane removed, sliced as above)
  • 1/3 aubergine (sliced, with the skin still on)
  • ½ butternut squash (peeled, seeds removed, sliced as above)
  • 1 small or ½ large courgette (sliced as above)
  • 3 mushrooms or 6 button mushrooms (roughly sliced. Button mushrooms halved)
  • 1 large red onion (sliced, but not too finely)
  • 2 cloves garlic (sliced, crushed or grated)
  • 50g butter
  • 4-6 large or 8-12 small lettuce leaves (chopped horizontally in half if using large leaves)
  • 3-4 tbsp roasted aubergine dip (pg ???), tzatziki (pg ???) or cream cheese
  • Juice of half a lemon
  • 2tbsp chopped rosemary, thyme, oregano or parsley plus an extra spring to garnish (any combination of these herbs works well too)
  • Salt and pepper to taste

Method:

  • Preheat the oven to 200º.
  • Place all the chopped vegetables and garlic into a large roasting dish and crumble pieces of the butter over them. Season with salt and pepper and sprinkle the chopped herbs on top.
  • Place into the oven for 25-35 minutes depending on how quickly the oven takes to heat up. Remove the vegetables from the oven when they are soft but before the edges burn.
  • Whilst the vegetables are cooking, prepare the wraps. Spoon approx 1 tsp of the chosen dip onto each leaf and spread over the leaf. Add a few drops of lemon juice and season the leaves with a sprinkle of salt and pepper. Set to one side.
  • Prepare the feta cheese, by chopping into ½ inch square pieces. Place in a large bowl.
  • When the roast vegetables are cooked, remove the tray from the oven and place on a heatproof surface. Carefully spoon the roasted vegetables into the bowl with the feta cheese, and mix well. The cheese should crumble and become a little gooey.
  •  Carefully spoon the vegetable and cheese mix into the wraps, trying to serve at least one piece of each type of vegetable in each wrap. Don’t overfill the wraps or they will be too messy to eat. Arrange the wraps onto a serving plate and garnish with a few black olives, a twist of lemon or a sprig of fresh herbs. Serve immediately (see note above regarding preparing in advance).

 

Goat’s Cheese and Caramelised Onion Lettuce Wraps

DONE - Goat's Cheese and Caramelised Onion WrapsIngredients:

 

  • 100g goat’s cheese
  • 4 large or 6 small red onions
  • 50g butter or coconut oil
  • 200ml balsamic vinegar
  • 2 bay leaves
  • 1 tbsp fresh thyme (chopped)
  • 1 large lettuce
  • Salt and black pepper to taste

 

Method:

  • Peel and finely slice the onions and place in a large saucepan with the butter or coconut oil. Place the pan on a medium-high heat and cook the onions for approximately 5 minutes, stirring regularly, until they are soft.
  • Once the onions are soft, add the balsamic vinegar, thyme and bay leaves, season with salt and pepper and reduce the heat to a gentle simmer. Cook the onions on a low temperature for approximately 4o minutes, stirring regularly until they reduce down to a gloopy consistency. If at any point the mixture starts to stick to the pan, add a tablespoon or two of filtered water and reduce the temperature to as low as possible.
  • Once the onions have reduced to at least half their original volume and the consistency is thick and syrup-like, remove the bay leaves and remove the pan from the heat and set aside.
  • Prepare the lettuce leaves by washing if necessary and removing any brown bits from the stalks. Try and ensure that all the leaves are roughly the same size.
  • Crumble the goat’s cheese into a bowl and then fill the lettuce leaves with the crumbled cheese. Top with the caramelised onion mixture and serve immediately, so the onions are still warm.
  • If there is any caramelised onion mixture left after compiling the wraps, place it in a jar or bowl, chill in the fridge and serve as an accompaniment to cold meats and cheeses.