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The small plate trend has officially hit the UK, so we’ve turned our attention to finger foods – ideal for sharing and impressing family and friends this summer.
Fancy having a go at making veggie fritters and spicy salsa, or tasty tempura vegetables with a homemade garlic and chilli dip? Or are you looking for a lighter snack option those who enjoy eating meat can share?
Whatever delicious dishes you decide to serve up, make sure you use a natural, healthy oil to enhance the flavours of your ingredients.
We’ve chosen three tasty sharing plate recipes which use Mazola 100% pure Corn Oil and Pure Rapeseed Oil. Lower in fat and more flavoursome dishes – we’re in!
Skinny beef enchiladas
This packs a real punch in flavour and is low in fat – perfect for meat lovers who love Mexican flavours…
Ready in 40 minutes
- 12 corn tortillas
- 3 tbsp of Mazola Corn Oil
- 500g minced beef (5% fat)
- 1 red onion
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- 2 tsp of fajita seasoning
- 2 tbsp tomato puree
- 1 can of black eyed beans (kidney beans work too)
- 30ml of water
- Black olives, sliced
- 75g low fat grated cheddar cheese
- 20g chopped coriander
Pre-heat the oven to 200 degrees and grease a baking tin that will hold 12 rolled tortillas
In a frying pan, warm the Mazola Corn Oil to soften the onion, pepper and minced beef. Turn up the heat to brown the mince
Add in the rest of the ingredients, stirring well. Cook for a further five minute
Lay out each tortilla and fill with some of the minced beef mixture. Roll up into a sausage shape and place in your greased baking tin. Repeat until all of the mixture has been use
Once they are all snug in the tin, sprinkle over the cheese and olives and bake for 15-20 minutes until the topping is golden and starting to cris
Finally, sprinkle over the coriander with a few spoonfuls of salsa and tuck in!
Tempura vegetables with garlic & chilli dip
The incredibly crispy light batter really makes this a winner that everyone will enjoy… and don’t even get us started on the dip!
Ready in 30 minutes
- Mazola Rapeseed Oil, for deep fat frying
- 100g each of a mix of firm vegetables: (aubergine, fennel, courgette, red pepper, spring onions)
For the tempura batter:
- 85g plain flour, sifted
- 15g cornflour
- ½ tsp of fine sea salt
- 200ml ice cold sparkling mineral water
For the dip:
- 3tbsp Mazola Rapeseed Oil
- 2 garlic cloves, chopped
- 1 red chilli, chopped
- ½ red pepper, chopped
- ½ fermented chilli paste (Gochujang)
- 1tbsp tomato purée
- 6 tbsp mayonnaise
Heat oven to 150C, gas 2. First,make the dip by heating the Mazola Rapeseed Oil in a pan and sautéing the garlic until soft. Add the chilli and red pepper and continue to sauté over moderate heat for 1 minute before stirring in the fermented chilli paste and tomato purée. Cook for 5 mins, stirring constantly.
Remove from the heat and leave to cool. Place the mixture into a blender with the mayonnaise and blend until you have a smooth paste.
For the tempura vegetables, cover a baking tray with sheets of kitchen paper. Start to heat a deep-fat frying pan or large wok a third full of Mazola Rapeseed Oil and have a frying basket or slotted spoon to hand whilst you make the batter
For the batter, sift the flour and cornflour and add pinch of fine sea salt in a large mixing bowl. Whisk in the sparkling water, but don’t over beat. Use immediately.
When the oil reaches 190C, dip some of the prepared veg briefly into the batter, shake off any excess, then lower straight into the hot oil. Don’t crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on the kitchen paper.
Repeat with the remaining veg in batches. They are best served immediately with the dip.
Sweetcorn fritters with spicy chunky salsa
This makes a great starter or a help-yourself dish to serve with drinks and can be ready in not time.
Ready in 20 minutes
For the fritters:
- 100g plain flour
- 1tsp baking powder
- 1 spring onion, finely sliced
- 1 red chilli, finely chopped
- 10g coriander, chopped
For the salsa
- 1 avocado
- 2 salad tomatoes, finely diced
- 1 red pepper, deseeded and diced
- ½ lime, juiced
- 4tbsp Mazola Corn Oil
Combine the fritter ingredients in a large bowl. Mix thoroughly until thick.
In a large frying pan, warm the Mazola Corn Oil.
Drop dessert-size spoonfuls of the fritter mixture into the warm oil with enough space in-between to turn them. Cook for 2 mins each side on a medium heat until golden brown and crispy.
Combine all the salsa ingredients in a bowl and mix well.
Serve the hot fritters with a side bowl of salsa and eat immediately.
Want to find out more about Mazola’s range of oils and discover more recipes? Head to mazola.co.uk for more ideas