CREAMY TUNA & CUCUMBER MOUSSE

Ingredients

 2 cans shredded tuna drained
1 small cucumber, halved, seeds removed and finely diced
30ml lemon juice
1 onion grated
100g cream cheese
60g margarine, softened
125ml sour cream
salt and black pepper
10ml gelatine
30ml cold water

Method

• Combine the tuna and cucumber in a bowl. Set aside.
• Beat the lemon juice, onion, cream cheese, margarine, sour cream, salt and pepper together.
• Sprinkle the gelatine over the water and leave to stand until spongy.
• Dissolve over boiling water and add to the cream cheese mixture.
• Stir well and leave to stand until slightly thickened.
• Add the tuna and cucumber place into a greased mould. Refrigerate until set.
• Turn out onto a platter, garnish with lettuce leaves and cherry tomatoes.
• Serve with melba toast or savoury crackers on the side.

Serves 8 -10

CHOCOLATE YOGHURT MOUSSE

Ingredients

200g slab dark or milk chocolate

125ml cream

300ml greek yoghurt

60ml castor sugar

2 large egg whites

Peppermint crisp to garnish

Method

• Melt the chocolate in a bowl set over a saucepan of gently simmering water.
• Stir until smooth and then set aside to cool.
• Whip the cream until stiff then fold into the yoghurt and sugar.
• Once the chocolate is cool, fold into the cream and yoghurt mixture.
• Beat the egg whites until soft peaks form, then fold into the chocolate mixture.
• Spoon into a glass bowl or into individual serving bowls and refrigerate for 2 hours.
• Garnish with peppermint crisp.

SMOKED SNOEK PATE

Ingredients

250g smoked Snoek
250g cream cheese
15ml lemon juice
Pinch of Ginger powder
10 ml tomato paste
2.5 ml sugar
black pepper
half a small chopped onion
125ml fresh cream

Method

• Remove all skin and bones and flake the fish.
• Blend all ingredients except the cream in a food processor.
• Whip the cream and fold into the mixture.
• Press into a mould and refrigerate.
• When you are ready to serve, remove pate from mould, place in a bowl and garnish with parsley and black pepper.

Serve with savoury biscuits or fresh french bread as a starter.

CHICKEN LIVER PATE

Ingredients

250g chicken livers, cleaned and halved
60ml port or muscadel or sherry
200g baking margarine
1 egg whisked
1 cove garlic crushed
salt and black pepper

Method

• Combine chicken livers, liquor, garlic, salt and pepper in a non-metal bowl, cover and refrigerate over night.
• Preheat the oven to 150'C and grease a 25X12cm ovenproof dish.
• Melt margarine in a pan over low heat and set aside.
• Puree the chicken liver mixture in a food processor until smooth. With the motor running, add the melted margarine in a thin stream.
• Add the egg and keep processing until smooth.
• Turn the mixture into the prepared dish and cover with foil.
• Put the dish in a larger ovenproof dish half-filled with hot water and bake for 30 minutes. Remove from the hot water and leave to cool to room temperature before removing the foil.
• Refrigerate overnight.

TUNA MOUSSE

Ingredients

2 tins tuna
20ml gelatin
30ml warm water
3 boiled eggs
375ml mayonnaise
60ml tomato sauce
1 onion chopped
Pinch of salt
30ml fish paste (optional)
Paprika (optional)

Method

• In a mixing bowl add tuna, eggs, mayonnaise, tomato sauce, salt, fish paste, paprika
• Dissolve gelatin in warm water and add to mixture
• Add chopped onion
• Liquidise all ingredients and dish into a jelly mould
• Refrigerate for 2 – 3 hours to set
• Remove from mould and place onto a serving platter decorate with olives and cocktail tomatoes
• Serve with melba toast or savoury biscuits