Seagar - Easy Finger Food Recipes

6 eggs

1 teaspoon salt

1 teaspoon lemon pepper or lime kelp seasoning

freshly ground black pepper

2 tablespoons self-raising flour

1 tablespoon finely chopped parsley

200 g whitebait

Preheat the oven to 200C. Coat a 24-cup mini-muffin tray with non-stick baking spray.

In a bowl, whisk together the eggs, salt, lemon pepper or lime kelp seasoning and black pepper. Then add the flour and parsley and continue to whisk until combined. Transfer the mixture to a jug.

Divide the whitebait evenly between the mini-muffin cups. Pour the egg mixture over the whitebait, filling each cup to three-quarters full.

Bake for 810 minutes until puffed and the egg has set. The fritters should be a light golden brown.

Serve immediately while fresh and warm.

The new silicone and metal FlexiPro muffin tins are extremely good for this recipe as the fritters turn out so easily.

Variation this is a great base recipe. For the whitebait you can substitute little prawns, chopped mussels, chopped scallops or smoked salmon. For a gluten-free option, replace the self-raising flour with a gluten-free version.

6 tablespoons sweet chilli sauce

grated rind and juice of 3 limes

4 x 160 g salmon fillets, cut into cubes

fresh coriander leaves to garnish

Preheat the oven grill. Line a small roasting tray or oven dish with tinfoil and spray with oil.

Mix the chilli sauce, and lime rind and juice in a bowl, then divide between 2 small bowls. Thread the salmon pieces on to small metal skewers. If you are using wooden or bamboo skewers, first soak them in water for 1520 minutes to prevent them burning under the grill.

Brush the kebabs with the chilli-lime mixture from one of the bowls to completely coat the salmon. Grill for 34 minutes each side.

Pour the remaining chilli-lime mixture over the kebabs just before serving.

Garnish with coriander.

Pepperdews are small red capsicums that are pickled in brine. They are available in delis and good supermarkets.

Makes 48

INGREDIENTS

4 sheets frozen flaky pastry, thawed

1 cup pepperdews, drained

125 g Brie (1 small round)

cup grated tasty cheese

3 eggs

1 cup cream

teaspoon salt

teaspoon freshly ground black pepper

2 tablespoons chopped parsley

METHOD

Preheat the oven to 180C. Spray 2 x 24-cup mini-muffin or tartlet tins with baking spray.

Cut out 56 cm circles of pastry and press into the tins. Chill for 10 minutes. Cut up the pepperdews and Brie so you have 48 pieces of each enough for each lined tartlet tin. Place a piece of pepperdew, a piece of Brie and a sprinkling of grated cheese in each pastry shell.

Whisk the eggs, cream, salt, pepper and parsley together and, using a small jug, pour about a teaspoon of mixture into each tartlet. Bake for 1520 minutes until puffed and the pastry is golden brown. Serve warm. These can be frozen and reheated.