Thanksgiving Appetizers – Baby Corn Courgette Bites & Creamy Mushrooms

Ingredients:
2 No – Courgette thick chunks
6-8 No – Baby corn thick chunks
1 tbsp – Olive oil
2 No – Garlic cloves minced
6 No – Cherry tomatoes
1 tbsp – Red wine vinegar
1 tbsp – Balsamic vinegar
4 tbsp – Cream
1/8 tsp – Sugar
Pinch of dried oregano
Pinch dried basil
Pepper to taste
Salt to taste

Method:
Roughly chop the tomatoes.  Then place them in a bowl, add olive oil, red wine vinegar, balsamic vinegar, herbs and a pinch of sugar.
Mix garlic in oil and then baste the vegetables with it. Place in a tray and roast.
Remove and serve in a plate. Pour the tomato mix and garnish with cream.

Creamy Mushrooms

Ingredients:
8-10 No – Mushrooms
2 tbsp – Butter
2 No – Garlic clove minced
1 No – Bay leaf
1 No – Red onion finely chopped
1 tbsp – Parsley minced
1/4 cup – Milk + Stock
1/8 tsp – Cinnamon
4 tbsp – Cream
1/4 tsp – Pepper
Salt to taste

Method:
Heat butter in a pan and briefly fry the bay leaf, onion and garlic till pink.
Then add the mushrooms, milk, stock and seasonings and cook till a boil.
Then add the cream mix well let the mix simmer. Garnish with parsley and serve.

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