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Assorted Canapes on Mozzarella https://www.metro.ca/userfiles/image/recipes/canapes-fromage-pizza-mozzarella-6666.jpg PT05M PT07M PT12M
Chorizo and Parsley SaladIn a frying pan, sauté the chorizo rounds until they are cooked and beginning to brown. Remove the sausage rounds from the pan, leaving the fat behind, and toss them with the parsley and a squeeze of lemon juice. Salt to taste and serve.Shrimp in Garlic and Tomato SauceIn a skillet, heat the oil and fry the garlic on medium heat until golden. Add the cherry tomatoes and smoked paprika and cook for 2 minutes or until the tomatoes have softened a bit. Add the shrimp and cook until they turn pink. Season well and serve warm.Crispy Chipotle Onion RingsCombine the shallots and chipotle peppers. Add the cornstarch and salt and toss well to coat all the shallot pieces. Deep fry the shallots at 180°C (350°F) for 2 minutes or until they are uniformly golden and crispy, tossing them lightly while they are frying to separate. Remove from the oil and drain on paper towels.All rights reserved © Saputo inc. 2010
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chorizo and parsley salad: 1 raw chorizo sausage, cut into 12 rounds 1 cup (250 mL) flat-leaf parsley, washed and stemmed 0.250 lemon 1 pinch Salt shrimp in garlic and tomato sauce: 2 Tbsp. (30 mL) olive oil 2 garlic, peeled and thinly sliced 1 cup (250 mL) quartered cherry tomatoes 1 pinch smoked paprika 1 cup (250 mL) small shrimp, shelled and deveined Salt and pepper crispy chipotle onion rings: 2 large shallots, peeled and thinly sliced 1 tsp. (5 mL) chipotle en adobo, thinly sliced 1 1/2 tsp. corn starch 1 pinch Salt 2 cups (500 mL) canola or other flavour-neutral oil, for deep frying
Assorted Canapes on Mozzarella

Assorted Canapes on Mozzarella

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3
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0:05
Preparation
0:07
COOKING
0:12
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • chorizo and parsley salad:
  • 1
    raw chorizo sausage, cut into 12 rounds
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    LILYDALE DINNER OR SMOKED SAUSAGES

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  • 1 cup
    (250 mL)
    flat-leaf parsley, washed and stemmed
  • 0.250
    lemon
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  • 1 pinch
    Salt

  • shrimp in garlic and tomato sauce:
  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 2
    garlic, peeled and thinly sliced
  • 1 cup
    (250 mL)
    quartered cherry tomatoes
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  • 1 pinch
    smoked paprika
  • 1 cup
    (250 mL)
    small shrimp, shelled and deveined
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  • Salt and pepper

  • crispy chipotle onion rings:
  • 2
    large shallots, peeled and thinly sliced
  • 1 tsp.
    (5 mL)
    chipotle en adobo, thinly sliced
  • 1 1/2 tsp.
    corn starch
  • 1 pinch
    Salt
  • 2 cups
    (500 mL)
    canola or other flavour-neutral oil, for deep frying
Imprimer ma sélection

Preparation

Chorizo and Parsley Salad

In a frying pan, sauté the chorizo rounds until they are cooked and beginning to brown. Remove the sausage rounds from the pan, leaving the fat behind, and toss them with the parsley and a squeeze of lemon juice. Salt to taste and serve.

Shrimp in Garlic and Tomato Sauce

In a skillet, heat the oil and fry the garlic on medium heat until golden. Add the cherry tomatoes and smoked paprika and cook for 2 minutes or until the tomatoes have softened a bit. Add the shrimp and cook until they turn pink. Season well and serve warm.

Crispy Chipotle Onion Rings

Combine the shallots and chipotle peppers. Add the cornstarch and salt and toss well to coat all the shallot pieces. Deep fry the shallots at 180°C (350°F) for 2 minutes or until they are uniformly golden and crispy, tossing them lightly while they are frying to separate. Remove from the oil and drain on paper towels.

All rights reserved © Saputo inc. 2010

Source : Saputo

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