Meze Platter

Prep Time

30min

Cook Time

20min

Total Time

50min

Serves

Ingredients

Saucy Tomato Mini Frikkadels
350g Eskort Mini Frikkadels
410g can whole peeled tomatoes
250ml (1 cup) fresh basil leaves, roughly torn
3 cloves garlic, chopped
juice from one lemon
45ml (3 tbsp) olive oil
Dolmades
375g Eskort Peppadew® Peppers & Feta Pork Sausages
12 spinach leaves, washed and destemmed
15ml (1 tbsp) olive oil
Deep-Fried Mozzarella
250g Mozzarella cheese, sliced into 1cm thick slices
45ml (3 tbsp) Moroccan Spice mix
250ml (1 cup) bread flour
1 egg
60ml (¼ cup) milk
250ml (1 cup) sunflower oil
Marinated Aubergines
2 large aubergines
125ml (½ cup) olive oil
60ml (¼ cup) fresh chives, chopped
1 clove garlic, chopped
1 red chilli, chopped
5ml (1 tsp) salt
10ml (2 tsp) black pepper
zest and juice from one lemon
Sweet Potato Skordalia
500ml (2 cups) sweet potato, cubed
4 cloves garlic
45ml (3 tbsp) olive oil
5ml (1 tsp) white wine vinegar
5ml (1 tsp) salt and pepper
Pita Bread
6 pita breads
30ml (2 tbsp) olive oil
30ml (2 tbsp) freshly chopped parsley
5ml (1 tsp) salt and pepper
Allergens
This recipe contains wheat (gluten) and dairy (lactose).
Substitutions
Eskort Peppadew Peppers & Feta Pork Sausages (lactose): Use Gold Medal Sausages.
Bread Flour (gluten): Use all-purpose gluten-free flour.
Milk (lactose): Use coconut milk or any other lactose-free milk.
Mozzarella Cheese (lactose): Use vegan mozzarella cheese.
Pita Bread (gluten): Use gluten-free pita bread or any other gluten-free flatbread.

Method

Saucy Tomato Mini Frikkadels
Heat olive oil in a frying pan over moderate heat.
Fry the garlic and frikkadels until golden.
Add whole tomatoes and allow to simmer for 5 minutes.
Add the torn basil leaves, lemon juice and zest and remove from the heat.
Dolmades
Remove the sausage meat from the casings and divide the meat from each sausage in half to make twelve mini meatballs.
Wrap each meatball tightly in a piece of spinach, tucking in the edges.
Heat olive oil in a frying pan over medium heat.
Place the dolmades in the pan and cover with a lid or foil.
Fry for 4 minutes, turn, cover and cook for another 4 minutes.
Keep in the pan until serving.
Deep-Fried Mozzarella
Mix the flour and spices in a small bowl.
In a separate bowl, whisk the egg and milk together.
Coat the cheese slices in flour, then egg, then flour again.
Refrigerate on a tray for a couple of minutes.
Heat the oil in a pan over moderate heat.
Fry the coated cheese slices until golden on both sides.
Serve hot.
Marinated Aubergines
Heat a griddle pan over high heat.
Slice the aubergines thinly, season with salt and allow to sweat for 5 minutes.
Remove salt from the aubergines with paper towels, then place in a bowl with the olive oil.
Coat the aubergines in olive oil and fry them until golden on both sides.
Stir garlic, chilli, chives, salt, pepper, lemon juice and zest into the remaining oil in the bowl.
Place the hot aubergines and olive oil marinade from the bowl into a sterilised jar or sealable container, and refrigerate.
The aubergines can be stored in the fridge for up to two weeks.
Sweet Potato Skordalia
Boil the sweet potato and garlic cloves in water until the sweet potatoes are cooked and soft.
Drain the sweet potato and garlic, then blend together with the rest of the ingredients in a food processor until smooth.
Refrigerate until ready to serve.
Pita Bread
Combine the oil, parsley, salt and pepper in a small bowl.
Brush the pitas with the oil mixture and fry in a hot pan on both sides until golden and crispy.
Tips:
The skordalia is a great dip for the dolmades.
The pitas are best enjoyed while warm, so prepare them just before serving.