Appetisers with Buttermilk Ranch Dressing
Updated: Sep 24
1 onion, finely chopped
2 Tbsp butter, melted
1 cup breadcrumbs
1 parsley, finely chopped
250g beef cooked, finely ground
1 egg white, beaten
1 cup breadcrumbs for coating
Salt & Pepper to taste
Saute the onions in the butter until soft, add the first cup of breadcrumbs, parsley and season with pepper and salt. Add the beef and mix thoroughly ( if too dry, add a little beef stock until the mixture becomes sticky) allow to cool. Roll into evenly sized balls. Roll in breadcrumbs, then egg white and again through breadcrumbs. Deep fry until golden. Serve with Frenchmaid Buttermilk Dressing.
100g cauliflower florets
Salt & Pepper
Make a batter using cornflour and cold water. The consistency should be slightly thicker than cream.
Add a pinch of turmeric, salt and pepper to taste. Slice cauliflower florets into three. Dip each floret into the batter and deep fry until crisp. Place on paper to drain. Serve with Frenchmaid Buttermilk Dressing.
4 prawns cutlets
2 Tbsp Frenchmaid Cajun Seasoning
1/2 tsp chilli flakes
Split prawn cutlets through to the shell at the tail end of the prawn. Sprinkle with Frenchmaid Cajun Seasoning and Chilli flakes. Heat a pan with a little oil, cook the prawns until coloured then keep warm until ready to serve. Serve with Frenchmaid Buttermilk Dressing.
Peel and slice thinly using a mandolin. Deep fry until crisp in 150 degree oil. Place on paper to drain. Season to taste. Serve with Frenchmaid Buttermilk Dressing.