Savoury pops on sticks

November 10, 2014 (Last Updated: January 11, 2019)

TO DRINK: Spice Route Viognier 2007 has beautiful balance and weight that pairs well with both pops.

Print Recipe

Savoury pops on sticks

Serves: 6
Cooking Time: 20 mins

Ingredients

  • CAPRESE AND SPRINGBOK CARPACCIO POPS
  • 6 cherry tomatoes, halved
  • 30ml (2 tbsp) olive tapenade
  • 6 fresh basil leaves
  • 60g (6 slices) springbok carpaccio
  • 6 bocconcini balls
  • PRAWN AND PINEAPPLE POPS
  • 15ml (1 tbsp) butter
  • 6 shelled prawns
  • 60ml (¼ cup) sweet chilli sauce
  • 1 garlic clove, chopped
  • 5ml (1 tsp) fresh ginger, grated
  • 10ml (2 tsp) fresh dill, chopped
  • salt and freshly ground black pepper, to taste
  • 6 fresh pineapple squares

Instructions

1

To make the Caprese pops, scoop the seeds out of the tomato halves and fill with the tapenade. Thread a filled tomato, a basil leaf, a slice of carpaccio and a bocconcini ball onto each skewer, ending with another filled tomato.

2

To make the prawn pops, heat the butter in a pan and fry the prawns until cooked through, about 2 minutes. Add the chilli, garlic, ginger and dill and season. To assemble, thread prawns and pineapple on skewers.


More From FHE:

November 10, 2014 (Last Updated: January 11, 2019) By
Send this to a friend