Basil Guacomole, Ham Hock, White and Brown Crab, Leek & Mushroom, Chipotle Beans, Thai Green Prawns, Chicken Liver Pate

Basil Guacomole
1 Medium Ripe Avocado
25g Chopped Fresh Basil
75g Seeded Chopped Fresh Tomatoes
1 tblspn Finely Chopped Red Onion
1 tblspn Fresh Lime Juice
Fine Zest of 1 Lime
1 small Fresh Red Chilli, finely chopped
Salt & Pepper

 

Ham Hock
125g shredded Ham Hock
½ tsp Worcester Sauce
½ tsp Ground Cummin
75g Cream Cheese
50g Chopped Roasted Peppers
1 Lime, Zest & Juice
Salt & Pepper

 

White and Brown Crab
50g Peeled Atlantic Prawns, chopped
25g White Crabmeat
40g Seafood Sauce
2 Cherry Plum Tomato, thinly sliced
Baby Peashoots

 

Leek & Mushroom
50g Chopped Leek
50g Chopped Brown (Chestnut) Mushrooms
75g Creamy Mushroom Sauce ( Marks & Spencers is a good one)
5g Shaved Parmesan
50g Sliced Tomato

 

Chipotle Beans
200g Pinto Beans (canned, Drained)
200g Chopped Tomatoes
½ Red Onion
¼ tablespoon Garlic, crushed
½ tsp Ground Cummin
½ tsp Chilli Powder
½ Chipotle Chilli
50g Tomato Puree
Chopped Coriander

 

Thai Green Prawns
250g Peeled Prawns
1 tsp Thai Green Curry Paste
100ml Mayonnaise

 

Chicken Liver Pate
125g (4½oz) butter
1 onion, finely chopped
1 garlic clove, crushed
400g (14oz) chicken livers
2tbsp each brandy and port
3-6 fresh bay leaves
150g (5oz) clarified butter