These were invented on Grand Final day this year and were an absolute success! Perfect for the forthcoming spring racing carnivals!
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INGREDIENTS FOR SCAMPI MIX
400g of green scampi, prawn meat or shrimp
A few cloves of garlic
Garlic chive strips (from Asian grocery, if with flowers, use them for decorating the platter)
Small Asian cabbage
Olive Oil
2 tbs of your favourite Mayonnaise
Pepper & Seasoning (which ever you love best)
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SCAMPI MIX
- Lightly sautee your shellfish meat in a saucepan with one or more cloves of garlic
- Remove from pan and set aside to allow it to cool. Then chop into small pieces.
- Finely chop 1 - 2 garlic chive strands and sautee lightly in same pan. Add to the chopped shellfish.
- Finely shred 2 handfuls of Asian cabbage, sautee with olive oil until softened. Allow to cool.
- Add to the mixture. Now add a generous amount of Mayonnaise, seasoning and mix gently. Place in air-tight container and refrigerate.
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INGREDIENTS FOR CROUTONS
Roughly 10 slices of bread without grain (wholemeal, sourdough or rye bread)
Canola or Olive Oil spray
- Cut crusts of bread and cut each slice into six rectangles, or eight squares
- Spray a thin baking tray with Canola or Olive oil spray, add bread, spray generously.
- Bake at 120c, turning occasionally until golden and crispy.
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PREPARATION
- Place a deep scoop of each on a crouton and decorate with something colourful (sauteed red capsicum strips or tiny herb flowers).
- The scampi mix can also be used in a small bowl and used as a dip.
- Now serve with bubbles, our NV Cuvee Brut is fabulous value or my ultimate favourite, our Side Gate 2008 Sauvignon Blanc, in moderation of course!
- May you have great success and a fabulous time over the ensuring cup season!
Ande








