Arrange all the dishes alongside each other and serve.
Meze Platter
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
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