3 cup (225 g) button mushrooms
fresh mint leaves or chives, to garnish
fresh mint leaves or chives, to garnish
for the marinade
1 large pink grapefruit
1/3 cup (3 fl oz) 90 ml ginger wine
2 teaspoons mint jelly
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon Dijon mustard
1/3 cup (3 fl oz) 90 ml ginger wine
2 teaspoons mint jelly
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon Dijon mustard
method
1. To make marinade, cut away grapefruit peel and white pith from flesh, allowing juice to fall into a small saucepan.
2. Cut out segments between membranes and place on a plate.
3. Squeeze remaining juice from membranes into saucepan.
4. Add ginger wine, mint jelly, salt, pepper and mustard; bring to the boil and stir in mushrooms.
5. Pour into a bowl and leave until cold.
6. Cut grapefruit segments into bite sized pieces.
7. Thread 2 mushrooms and a piece of grapefruit onto each cocktail stick and garnish with mint leaves or chives.
2. Cut out segments between membranes and place on a plate.
3. Squeeze remaining juice from membranes into saucepan.
4. Add ginger wine, mint jelly, salt, pepper and mustard; bring to the boil and stir in mushrooms.
5. Pour into a bowl and leave until cold.
6. Cut grapefruit segments into bite sized pieces.
7. Thread 2 mushrooms and a piece of grapefruit onto each cocktail stick and garnish with mint leaves or chives.
serving amount
makes 24
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