Sunday, December 21, 2003

Packs a Punch

This version uses tropical fruit, but you can substitute any fruit you want.
Warning: Like most punches, this is more alcoholic than it tastes.

Serves 10-15

block of ice
3 starfruit, sliced
3 mangoes, sliced
1 red papaya, chopped
250ml apple & guava juice
1L pinapple juice
2 cinnamon sticks
750ml ginger ale
2 x 750ml bottles champagne/sparkling wine
fresh mint leaves

Place ice in a large bowl, add fruit, juices, cinnamon sticks & ginger ale.
Leave to chill in fridge for 30 minutes.
Add champagne & mint leaves & serve immediately.

Sunday, December 14, 2003

Summer Fruit with Vanilla Dessert Wine Syrup

I've made the express version (ie no cooling time) of this the last two nights for friends - it is delicious!

Serves 4

4 peaches
1 1/2 cups (180g) strawberries, hulled
1/2 cup (60g) blueberries

vanilla dessert wine syrup
1 1/2 cups dessert wine
1/2 cup sugar
1 vanilla bean, split & seeds scraped

To make syrup, place wine, sugar & vanilla in saucepan over low heat, stirring until sugar is dissolved.
Increase heat & boil for 12-15 minutes or until thick & syrupy.
Set aside to cool completely.
Place peaches in simmering water for 1-2 minutes.
Remove peaches with a slotted spoon & place in bowl of iced water.
Allow them to cool slightly, then carefully remove skins.
To serve, place peaches, strawberries & blueberries in a bowl & pour over syrup.

Thursday, December 11, 2003

Grown-up Fish & Chips

Serves 8

4 x 200g ocean trout fillets, skin removed
3/4 cup couscous
3/4 cup boiling water
1/2 tsp paprika
1 1/2 tbsp finely grated lemon rind
1 1/2 tbsp finely grated lime rind
sea salt & cracked black pepper
flour, for dusting
2 eggs, lightly beaten

8 large kipfler potatoes, washed
vegetable oil, for frying
sea salt

Cut each trout fillet into 4 pieces lengthwise. Set aside.
Place couscous in a bowl & pour over the boiling water.
Cover & set aside for 5 minutes, then use a fork to separate the grains.
Add paprika, lemon & lime rinds, salt & pepper.
Spread couscous over a baking tray.
Dust fish fingers in flour, dip in egg & toss in couscous.
Place on a tray in the fridge for 10 minutes.
To make chips, use a vegetable peeler to peel potatoes into thin strips & lay between sheets of absorbant paper (like kitchen paper).
Heat oil in a deep saucepan over medium heat.
Cook chips in batches for 4 minutes until golden and crisp.
Sprinkle with salt, set aside & keep warm.
Fry fish fingers in batches for 3-4 minutes or until crisp & golden.
Serve with chips & tartar sauce, if you wish. Yummm!