John Myers
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Bosphorus Appetizer Platter
The perfect bosphorus appetizer platter recipe with a picture and simple step-by-step instructions.
Turkey meatballs
- 500 g Minced turkey
- 1 piece Onion
- 2 piece Fresh peppers
- 1 pinch Salt
- 1 pinch Nutmeg
- 4 tbsp Vegetable oil
Potato salad with beetroot
- 750 g Potatoes
- 1 pinch Salt
- 2 tbsp Sunflower oil
- 2 tsp Dijon mustard
- 2 tbsp Vinegar
- 150 g Mayonnaise
- 250 g Beetroot preserve drained
- 0,5 bunch Chives
Sheep Cheese Walnut Cream
- 1 piece Chilli pepper
- 250 g Sheep cheese
- 250 g Cream cheese
- 200 g Shelled walnuts
- 4 tbsp Olive oil
- 2 piece Garlic cloves
meatballs
- Mix the minced meat with the finely chopped onions and the diced peppers. Season the whole thing with salt and nutmeg and knead well. Form meatballs out of it and fry on both sides in a pan with a little vegetable oil.
potato salad
- For the potato salad, peel the potatoes and cook them in salted water. Then drain and quarter. Mix the sunflower oil with the mustard, vinegar and mayonnaise and mix carefully with the warm potatoes. Then chop the beetroot in the food processor and drape it on the potato salad.
Sheep Cheese Walnut Cream
- For the sheep’s cheese and walnut cream, wash, core and roughly chop the chilli pepper. Put all remaining ingredients in a bowl and mix with the hand blender to a fine cream.
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