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The Caterer

Punch bowl hors d'oeuvre plate

11 September 2006
Punch bowl hors d'oeuvre plate


Prepare the hummus guacamole couscous salad falafels and samosas well ahead.

Arrange the hummus and guacamole on the plate. Put the assorted salad leaves in the middle of the plate sprinkle with the couscous and top with croutons. Arrange the samosas and falafels on the plate with a lemon wedge.

Place the coriander leaf on top of the guacamole sprinkle the pine nuts over the hummus and dust with paprika. Sprinkle the salad with parsley. Serve immediately.

Couscous salad

30g fine burghul wheat
250g fresh diced tomato
1tsp finely chopped parsley
2tsp finely chopped mint
100ml extra virgin olive oil
Juice of 1 lemon
Salt to taste
1dsp finely chopped onion
Assorted salad leaves

Mix all the ingredients together. Leave for two hours before serving.


Ingredients 200g dried peeled and split broad beans
100g chick peas
1½tsp bicarbonate of soda
5 large garlic cloves peeled
1 medium onion peeled and quartered
1 small leek washed trimmed cut into 2 or 3 pieces
¼ bunch coriander or parsley
1tsp ground cumin
1tsp ground allspice
¼tsp finely ground black pepper
1/8tsp cayenne pepper
Salt to taste

Put the broad beans and chick peas to soak separately in three times their volume of water. Stir in 2/3tsp of bicarbonate of soda in the bean water and 1/3tsp in the peas - this will soften them and reduce their cooking time. Soak overnight.

Skin the chick peas drain both peas and broad beans. Rinse under cold water. Blend pulses and the rest of the ingredients in a food processor until smooth.

Rest mixture for 30 minutes. Shape into quenelle shapes using two dessert spoons. Place on greaseproof paper.

Deep fry in hot oil (160°C) until golden brown. Keep hot.

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