Starters (Starters)

Member Name: GentleGenius

Product:	Starters
Date:	06/08/08 (237 review reads)
Rating:

Advantages: Quick, colourful, easy and cheap

Disadvantages: None that I can think of

I have often wondered why we eat starters? I realise most people don't eat them on a day to day basis, but we often make a starter if we are inviting people around for a meal, plus I don't know of many people who when going to a restaurant, skip the starter.

A couple of my friends when they invite me to their "dinner parties" (I put that in quotes as I'm not really a "dinner party" type.....I'm too casual!) have served up what I've often felt are some rather strange starters, even though they have been edible and in most cases enjoyable. For instance, one friend served up pieces of diced celery in salt (!), another presented me with a dish of cockles as a starter, and another opened a tin of John West Hot Dog Sausages, sliced them into little disc shapes and piled onto a saucer mixed with cubed beetroot. The strangest one I have ever been given was a teacup of soya mince stewed with Sharwood's curry powder and a slice of Mothers Pride bread to dip into it - that one wasn't so pleasant (sorry, Marie!).

The quest to churn out a reasonable starter whenever I have people around to eat with me became rather fun, as I like making up my own recipes. Though not in the slightest wishing to outshine anybody, my competitive streak came to the fore and I managed to create three different starters which I regularly eat myself, sometimes having a larger portion as a main meal, and I thought I'd share my little creations with DooYoo members.

1. CHEESY COURGETTES WITH PAPRIKA (serves 2)
Slice 2 courgettes width-wise and scoop out half of the flesh from each piece. Grate 2oz Emmenthal cheese into a dish, and mix with the courgette flesh and a small very finely chopped onion. Spread the mixture evenly into the hollows left in the courgette pieces and sprinkle generously with paprika. Place under a hot grill, and cook until the cheese is bubbly and browned. Serve on a bed of shredded lettuce.

2. ORANGES WITH WATERCRESS AND FETA CHEESE (serves 2)
Peel 3 small oranges (such as clementines or satsumas) and remove all the pith and any pips. Cut each segment in half, so the juice begins to seep. Place in a bowl with half a pack of supermarket ready-washed watercress and approx. 3oz of cubed feta cheese. Toss well. Serve with small triangles of dry, unbuttered toast.

3. SLICED HARD-BOILED EGGS WITH CHILLI & CUCUMBER SAUCE (serves 2) **WARNING: This is VERY hot**
Take two shelled hard-boiled eggs, and slice very thinly (one egg per person). Top, tail, de-seed and very thinly slice 4 green chillies and place in a bowl with very finely chopped cucumber (use about a 4" piece of cucumber). Blend one teaspoon of mild olive oil into the chilli and cucumber, mixing thoroughly. Arrange the egg slices onto two plates, and spoon the chilli/cucumber sauce over the eggs. Decorate around the edges of the plate with chopped green lettuce and sprinkle with mustard & cress.

Happy eating - these starters are not too filling, so hopefully won't put anyone off their main meal.

Summary: They just get the outer edges of your appetite on the move