Serving size: Serves 10 or more
Cuisine type: Chinese, Italian, Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly, Kid friendly
Course: Entree, Finger food, Snacks
Favourite flavours: Beef, Condiment, Easy recipes, Pasta, Pork

INGREDIENTS

Roast beef and horseradish cups
½ cup crème fraîche
2-3 teaspoons horseradish or 1 tablespoon wholegrain mustard
Salt and pepper
24 small pastry cups
150g rare roast beef slices, cut into thin strips
sprigs of watercress

Deep-fried ravioli
We used prawn, chilli, lime and lemongrass flavour. Alter your dipping sauce slightly to go with your chosen ravioli. See below for some examples

450g packet of your chosen ravioli
Oil for deep frying

Ravioli dipping sauce
2 tablespoons plum sauce
2 tablespoons hoisin sauce
1 tablespoon warm water

Crispy noodle bowls with chinese bbq pork
90g of dried soba or udon noodles
olive oil cooking spray
300g fillet of chinese bbq pork, thinly sliced
hoisin sauce
2 green onions, sliced thinly

METHOD

Roast beef and horseradish cups

Mix together the crème fraîche and horseradish (or mustard, if using). Season with salt and pepper.

Spoon a teaspoon of the mixture into the pastry cups and top with a slice of rare roast beef and a sprig of watercress. Serve immediately


Deep-fried ravioli

Heat oil in a wok or in deep saucepan until hot or until a cube of bread browns in 15 seconds.

Cook frozen ravioli in small batches, using a slotted spoon, gently move the ravioli to ensure even colouring.

Cook 1—2 minutes. Remove with a kitchen spider or slotted spoon and drain on absorbent paper.

Mix dipping sauce ingredients together, adding more water for a runnier sauce.

Place on serving platter and serve immediately with dipping sauce.

Other varieties suitable for deep frying include:
Roast duck ravioli with ginger & star anise – serve with tomato and chilli jam
Beef ravioli- serve with eggplant, cumin and chilli sauce
Lamb ravioli – serve with slow roasted capsicum and eggplant sauce


Crispy noodle bowls with chinese bbq pork

Preheat oven 220° C/ 200° C fan forced and grease two 12 cup mini muffin tins with cooking spray.

Cook noodles according to packet instructions. Drain and rinse with cold water.

Remove excess water by patting noodles with absorbent paper.

Taking a small amount of noodles at a time, shape noodles into small flat discs and place them into the pan. Press down firmly and spray with cooking spray. Bake 10—15 minutes or until crisp and golden. Allow to cool before removing from tin.

Arrange a slice of bbq pork on each noodle basket and top with a dollop of hoisin sauce and green onion slices. Serve immediately.