I need some nice cold starters for a restaurant i work at what are your ideas?

Question

restaurant is VERY Traditional and always for instance has pate, melon and prawns on as starters, i need somthing new and tasty but not too controversal or spicy as most are the customers are somewhat mature!

Answer 1

pea salad

deviled eggs

sashimi

cold spinach dip

oysters

shrimp cocktail

Answer 2

Try gazpacho or an antipasto platter.

Answer 3

garlic stuffed mushrooms.  

deep fried Camembert with cranberry sauce.  

Oh sorry, meant to be COLD starters....try again!

Prawn cocktail.

Smoked salmon

Rabbit terrine or pork terrine

Ceviche

A cold puff pastry tart with tomatoes, goats cheese and onion chutney

Bundle of steamed asapragus wrapped with proscuitto with some other salady stuff and some dressing

Salad with figs and proscuitto.

Hope this helps!

Oh just thought of another - pate made with hot smoked trout or mackerel and a little touch of horseradish.  Thats a good one!

Answer 4

***Tomato, Basil & Buffalo Mozzarella skewers

***Cucumber plate topped with Red Onion, Lemon Juice and paprika

***Flatbread with Feta, Kalamata Olives and Fresh Herbs

Hope that helps!!!

Answer 5

Avocado and Prawns are a good combination, with Marie Rose Sauce -bit of a twist on a traditional prawn cocktail.

Selection of cold meats - Italian Antipasti would include Parma Ham, Salami, served with some dressed leaves and maybe some baby mozzarella, figs and shaved parmesan, Breseaola. Not traditional, but not spicy and contreversial either

Salmon and Cream Cheese mousse

Answer 6

chilled vichyssoise (handy as can make previously and chill)

tuna pasta salad

toasted french bread with tomato relish and avocado

mackerel/haddock kedgeree type dish

if you have a good flow through you could put up list of suggestions and ask for votes...may also help to judge what clientele would prefer?

good luck

Answer 7

I am giving you my bread fritter recipe but as a starter you must make it much smaller, at least try it, and fill it with things like grated cheese, or a little lettuce and a slice of tomato and a bit of special cheese like white dutch cheese, whatever, but make it special and serve it cold.

Bread Fritters;

Go to the bakery section of the store where you normally buy bread.

Ask the baker for an "unbaked" loaf of bread.

He must put exactly the same amount of dough he would have used to bake a bread with in to a plastic bag for you, and it would cost no more than a loaf of bread.

Take that home and in a pot warm some cooking oil to about half the depth of the pot. (Smaller pots take less oil than bigger ones do)...

The oil temperature should be medium hot. (About half the heat that the stove plate will go)

Now cut from the unbaked dough a slice about the size of your palm, and with a little water on your fingers (to prevent the dough from sticking to your hand), stretch out the dough in all directions until it is about the size of your whole hand including the fingers. That brings the cutting of dough to about twice the size it was when you cut it....

Now with care, drop the stretched out dough in to the hot oil.

It would rise almost instantly.

Fry it in the oil until it is golden brown all over, taking care to turn it over occasionally.

It would be puffy and crisp when done.

With a large ladle or sieve, scoop out the bread fritter and place on an absorbent kitchen towel to rid it of most of the oil still on it.

Repeat this process until all the dough is done.

These bread fritters are extremely filling, and can be cut open and filled with almost anything from grated cheese to minced meat to cold processed meat, syrup or jam.

Try it, you will probably have some left over for two or three days, which you can take to work if you like....

Bread fritters can be frozen and warmed up again if you have made too much, but the dough cannot, so rather make the whole lot and freeze what is left over for another day. If you decide to freeze them, do so without a filling. Fillings should always be made fresh.

Finger snack variety;

By making the bread dough cutting about half the size when cutting off the raw dough from the batch, you can make smaller sized bread fritters and fill them with fancy foods like tuna mince or savory beef mince for buffet snack parties

Answer 8

Cold tomato soup ( french)

humous and vegetables

Mezes ( look on Turkish websites)

Olives etcc

Saladss

Answer 9

i always make a cucumber and herb mousse it is lovely

Answer 10

What kind of restaurant? Need a little more info to answer.  

Answer 11

try here- should give you lots of inspiration, and recipes

http://www.bbc.co.uk/food/

Answer 12

For bags of flavour - and fairly wide appeal - just thought of these:

A lightly dressed salad with Parma ham & Parmesan shavings.

Again - a lightly dressed rocket salad with flaked smoked mackeral, smoked trout or hot smoked salmon.

Roasted / chargrilled red peppers & sun dried tomatoes on a herb infused bed of wild rice.

Answer 13

I always adore a good cheese and fruit plate.

I also agree on the cold tomato soup with a touch of heat.

a roasted red/orange pepper soup is a favorite of mine.  

Answer 14

ok this one is melony but really yummy

- melon and port - i had it when i was on holiday it was half a melon with port like in the middle.

- oysters

- diced bacon and poached egg

- smoked salmon on french toast

- hot goats cheese salad

these are all things i had when i went to france but they tasted really nice

Answer 15

This one goes back to the '70's, but I always enjoyed a shrimp cocktail.

Recipe available.

Answer 16

you may consider:

crab or shrimp stuffed tomato/avocado*

Europeans consider it dessert, but I like cheese & fruit with a nice wine  suggestion..  would include Prosciutto wrapped cantelope-  

love salads: greens, crainsins and or sun dried tomatoes, roasted pecans, crumbled feta or bleu cheese ... raspberry vinegarette

don't forget the Iceberg wedge with crumbled  bleu cheese & italian dressing