Eskort

Meze Platter

Eskort Meze Platter

Prep Time

30min

Cook Time

20min

Total Time

50min

Serves

6

Ingredients

  • Saucy Tomato Mini Frikkadels
  • 350g Eskort Mini Frikkadels
  • 410g can whole peeled tomatoes
  • 250ml (1 cup) fresh basil leaves, roughly torn
  • 3 cloves garlic, chopped
  • juice from one lemon
  • 45ml (3 tbsp) olive oil
  • Dolmades
  • 375g Eskort Peppadew® Peppers & Feta Pork Sausages
  • 12 spinach leaves, washed and destemmed
  • 15ml (1 tbsp) olive oil
  • Deep-Fried Mozzarella
  • 250g Mozzarella cheese, sliced into 1cm thick slices
  • 45ml (3 tbsp) Moroccan Spice mix
  • 250ml (1 cup) bread flour
  • 1 egg
  • 60ml (¼ cup) milk
  • 250ml (1 cup) sunflower oil
  • Marinated Aubergines
  • 2 large aubergines
  • 125ml (½ cup) olive oil
  • 60ml (¼ cup) fresh chives, chopped
  • 1 clove garlic, chopped
  • 1 red chilli, chopped
  • 5ml (1 tsp) salt
  • 10ml (2 tsp) black pepper
  • zest and juice from one lemon
  • Sweet Potato Skordalia
  • 500ml (2 cups) sweet potato, cubed
  • 4 cloves garlic
  • 45ml (3 tbsp) olive oil
  • 5ml (1 tsp) white wine vinegar
  • 5ml (1 tsp) salt and pepper
  • Pita Bread
  • 6 pita breads
  • 30ml (2 tbsp) olive oil
  • 30ml (2 tbsp) freshly chopped parsley
  • 5ml (1 tsp) salt and pepper
  • Allergens
  • This recipe contains wheat (gluten) and dairy (lactose).
  • Substitutions
  • Eskort Peppadew Peppers & Feta Pork Sausages (lactose): Use Gold Medal Sausages.
  • Bread Flour (gluten): Use all-purpose gluten-free flour.
  • Milk (lactose): Use coconut milk or any other lactose-free milk.
  • Mozzarella Cheese (lactose): Use vegan mozzarella cheese.
  • Pita Bread (gluten): Use gluten-free pita bread or any other gluten-free flatbread.

Method

  • Saucy Tomato Mini Frikkadels
  • Heat olive oil in a frying pan over moderate heat.
  • Fry the garlic and frikkadels until golden.
  • Add whole tomatoes and allow to simmer for 5 minutes.
  • Add the torn basil leaves, lemon juice and zest and remove from the heat.
  • Dolmades
  • Remove the sausage meat from the casings and divide the meat from each sausage in half to make twelve mini meatballs.
  • Wrap each meatball tightly in a piece of spinach, tucking in the edges.
  • Heat olive oil in a frying pan over medium heat.
  • Place the dolmades in the pan and cover with a lid or foil.
  • Fry for 4 minutes, turn, cover and cook for another 4 minutes.
  • Keep in the pan until serving.
  • Deep-Fried Mozzarella
  • Mix the flour and spices in a small bowl.
  • In a separate bowl, whisk the egg and milk together.
  • Coat the cheese slices in flour, then egg, then flour again.
  • Refrigerate on a tray for a couple of minutes.
  • Heat the oil in a pan over moderate heat.
  • Fry the coated cheese slices until golden on both sides.
  • Serve hot.
  • Marinated Aubergines
  • Heat a griddle pan over high heat.
  • Slice the aubergines thinly, season with salt and allow to sweat for 5 minutes.
  • Remove salt from the aubergines with paper towels, then place in a bowl with the olive oil.
  • Coat the aubergines in olive oil and fry them until golden on both sides.
  • Stir garlic, chilli, chives, salt, pepper, lemon juice and zest into the remaining oil in the bowl.
  • Place the hot aubergines and olive oil marinade from the bowl into a sterilised jar or sealable container, and refrigerate.
  • The aubergines can be stored in the fridge for up to two weeks.
  • Sweet Potato Skordalia
  • Boil the sweet potato and garlic cloves in water until the sweet potatoes are cooked and soft.
  • Drain the sweet potato and garlic, then blend together with the rest of the ingredients in a food processor until smooth.
  • Refrigerate until ready to serve.
  • Pita Bread
  • Combine the oil, parsley, salt and pepper in a small bowl.
  • Brush the pitas with the oil mixture and fry in a hot pan on both sides until golden and crispy.
  • Tips:
  • The skordalia is a great dip for the dolmades.
  • The pitas are best enjoyed while warm, so prepare them just before serving.

Serve

Arrange all the dishes alongside each other and serve.

Share

View more

Decadent Brownie with crispy Bacon bits

Pork loin wrapped w/bacon served w/truffle mash, greens and vermouth sauce.

Double Smoked Ham Salad & Pineapple Vinaigrette