Starters

Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

© 1999 All rights reserved. Published by Cork University Press.

In this section

Grilled polenta with olive tapenade, parmesan and rocket

Bridget’s salad

Summer vegetables with mixed leaves, pesto dressing and Knockalara sheep’s cheese

Rocket and flat-leaf parsley salad with currants, parmesan, a balsamic dressing and tomato crostini

Broad bean, spinach and beetroot salad with Ardsallagh goats’ cheese and a tapenade dressing

Thai cucumber and green bean salad with a roasted peanut-citrus dressing and crisped rice vermicelli

Watercress, new potato and avocado salad with a Spanish paprika and yoghurt dressing

Tomato salad and variations

Tomato and fresh mozzarella salad

Tomato salad with rocket pesto and Knockalara sheep’s cheese

Shoyu-ginger dip

Roasted tomato soup with summer herbs

Chilled beetroot soup with soured cream, cucumber and scallions

Celeriac, potato and hazelnut soup with sautéed leeks

Purple sprouting broccoli with new potatoes, a tapenade dressing and sheep’s cheese

Deep-fried courgette flower parcels of sheep’s cheese and pinenuts with olive tapenade

Roasted pepper, olive and brie tartlets with a balsamic vinaigrette

Beetroot mousse with orange and fennel scented yoghurt

Pan-fried parmesan-stuffed artichoke fritters with basil aioli

Oyster mushroom and smoked Gubeen ravioli with sage and paprika butter

Braised spinach parcels of feta, green pepper and caramelized onion with a sweet-spiced beetroot cream

Aubergine sticky rice rolls with a sesame-soya sauce dip and wasabi

Corn pancakes of roasted pepper, red onion and goats’ cheese with a fennel-chilli salsa

Carrot, almond and feta terrine, in vine leaves, with a green pepper-coriander salsa

Peperonata with olive-grilled ciabatta, basil and parmesan shavings

Asparagus and Gabriel cheese gratin

Three wontons in a ginger broth

Leek and pinenut timbale with a tomato, coriander and puy lentil concasse

Deep-fried salsify and celeriac fritters with a blue cheese cream

Oyster mushrooms pan-fried in gingered butter with wasabi mash

Gingered sweet potato spring roll with sesame-fried cabbage and a coconut-chilli cream

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