Recipes with Roddy Damalis

Cocktail pleasers

If you are entertaining a crowd over the rest of the holidays RODDY DAMALIS has you covered

I have just held my Christmas soiree, which was a great success, mostly because I served a huge array of finger foods and a wonderful grazing table. I love to host an informal cocktail party where guests mingle and interact around the food. The three recipes I have chosen are from the menu I served. Please feel free to see the full menu that I served on my website www.roddydamalis.com to be inspired for your next event.

I would like to wish you all the best over the festive season and a happy, healthy, and peaceful 2024.

 

Prawn Lollipops

Preparation time: 1½ hours

Cooking time: 30 minutes

Serves: 8/10 for a cocktail menu

Description: fresh and aromatic Asian flavours with a bite that I love

 

1kg frozen shelled shrimps-size 100/200- [defrost in a basin of cold water]

2 cups fresh coriander [finely chopped]

3 cloves garlic

1 large thumb size piece of ginger [peeled and sliced against the grain]

2 stalks lemongrass [very thinly sliced]

2 bunches of lemongrass [separated and used as skewers]

2 red chilies

2 cups breadcrumbs

3 eggs [beaten]

1 heaped tablespoon baking powder

Salt

Fine black pepper

Oil for frying

For dipping sauce

1 cup sugar

1 cup water

1 teaspoon smoked paprika

1 teaspoon chili flakes

1 teaspoon lemon juice

 

Finely chop the shrimps.

Place the garlic, ginger, lemongrass and chili into the blender and puree. When smooth add the coriander and pulse quickly.

Combine the shrimps, pureed mixture, breadcrumbs, eggs, baking powder, salt and pepper and mix well.

Roll into balls using a tablespoon measure and place onto a flat tray [this can be done from before and refrigerated].

Deep fry until golden brown, remove with a slotted spoon and place onto absorbent paper.

Allow to cool slightly and place one onto each lemongrass skewer.

For the dipping sauce: Place all ingredients into a saucepan and simmer on low heat until a syrupy consistency has been achieved. [approximately 10 minutes]

When the syrup pours off a spoon in a solid stream it is ready.

Remove from the heat and allow to cool.

 

Slicing the ginger and lemongrass before placing them into the food processor prevents having any fibers left in your mixture.

Use 3-4 lollipops on a plate with a generous drizzle of syrup, [or a liqueur glass of syrup] as a plated starter.

For a cocktail party, use platters with bowls of dipping sauce or stand the lollipops in glasses or vases. Very impressive presentation and gives height to your table.

 

 

Seafood Baguette

Preparation time: 30 minutes

Cooking time: 10 minutes

Serves: 8

Description: An elegant, sophisticated combination of smoked salmon, prawns and caviar balanced with basil pesto, avocado and caper

 

1 koulouri – aromatic village bread [baguette]

200g baby spinach leaves

200ml cream cheese

¼ cup of shaved dill

½ cup caper berries

2 avocados (peeled and thinly sliced)

500g smoked salmon

500g shelled prawns-16/20 size

50g red caviar

 

Boil the prawns on low heat until just cooked. Strain, and add the juice of 1 lemon, salt and cracked black pepper. Allow to cool.

Mix the dill into the cream cheese and spread evenly over both halves of the bread.

Create this sandwich by layering all the ingredients evenly.

 

 

Springbuck Vol Au Vent with Rose Petal Chutney

Preparation time: 2 hours

Cooking time: 1 hour

Serves: makes about 4 dozen small vol au vents

Description: Piquant and aromatic springbuck balanced with a subtle rose petal chutney

 

500g springbuck meat [cut into very small cubes]

200g bacon [cut into small cubes]

½ cup olive oil

2 medium onions [finely chopped]

salt

fine black pepper

½ teaspoon ground cloves

1 cinnamon powder

½ ground nutmeg

Cocktail size vol au vent

For chutney

10g (1 cup) dried rose petals

150g sultanas

400g red apple (peeled and grated)

2 cups brown sugar

500ml water

500ml red wine vinegar

5 cloves

1 cinnamon stick

salt

fine black pepper

 

Combine all the springbuck ingredients and marinate over night.

Pre-heat a non-stick pan and sear the springbuck, just allow it to brown stirring quickly.

Fill the heated vol au vent, topping with a little of the rose preserve and serve immediately.

For the chutney: Place the rose petals and sultanas in a saucepan and boil for 15 minutes on medium heat.

Add all the remaining ingredients and simmer on low heat for 30 to 40 minutes until the chutney has reached a thick consistency. Remove from heat and allow to cool.

It is preferable to make the chutney from the day before.

 

Ostrich, beef, or any game meat can be used if springbuck is not available for the vol au vents.

Guests are always impressed by an unusual menu item, so take yourself out of your comfort zone and have fun with new ingredients.

 

Roddy Damalis is the author of two books, MY CY is a photographic journey through Cyprus, and MY LITTLE PLATES a guide to 100 adored recipes inspired by our beautiful island served over two decades at the beloved Ta Piatakia restaurant in Limassol. Roddy is a restaurateur, celebrity chef, food guru and consultant. He now operates My View, an exclusive private dining venue in his home. For more information and to purchase the books visit www.roddydamalis.com