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Tuesday, April 25, 2017
Recipes » Small Dishes  

Recipes using Yalla products: Starters/Mezza Plates/Small dishes


Mezza Plates

Take a large wooden chopping board or large platter. Transfer each tub of salsas or dip into small bowls. Place the dips around the edge of the board or platter. Arrange the garnishes in decorative bowls and gluten free bread or crackers in the centre.

Try these combinations

Yalla Hummus, Yalla Aubergine salsa and Yalla Harissa with shaved red radish and fresh mint

Yalla Tahini and Yalla Beetroot relish with steamed florets of broccoli and cauliflower, cucumber and shaved white radish

Yalla Green Tahini and Yalla Chickpea salsa with, fresh witlof leaves, carrots and green beans

Cold meat mezza plate - Yalla Beetroot relish, Yalla Corn salsa, Yalla Kalamata olive dip, smoked ham, slices of roast turkey, sliced red radish, gherkin, carrot and celery sticks


Small Dishes

Braised Silver beet with Yalla Tahini and Yalla Capsicum Salsa on top:

1 x large bunch of silverbeet

1 x 240g Yalla Tahini

1 x 240g Yalla Capsicum salsa

50ml olive oil

1 x small onion finely chopped

1 x clove of garlic sliced

1 x Juice of one lemon

150ml white wine

100ml Vegetable or Chicken Stock

Hand full of toasted walnuts (Or pine nuts)

Salt and pepper

Method

Heat oven to 180oC

Wash silverbeet thoroughly. Cut out the stems. Shred the leaves roughly.

Scoop out Yalla Tahini into a bowl and thin with a little water to make a sauce like texture.

Spread walnuts over a baking tray, drizzle some olive oil and sprinkle with sea salt put in the oven for 10 minutes (Pine nuts need to be taken out when they start to brown)

Heat oil in a large frying pan and sauté onion and garlic until they start to soften.

Add the silverbeet, lemon juice, wine, water and seasoning. Cover and cook for 20 minutes on low heat. Near the end of cooking time remove the lid, and increase the heat slightly to evaporate some of the braising liquid.

Serve cooked into you favourite large bowl. Pour the tahini over the silverbeet, top the dish off with the Yalla Capsicum salsa, and toasted nuts. Serves 4 - 6

 

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