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 21, 2003
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.
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
chips
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!
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
chips
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!
Thursday, November 27, 2003
Wednesday, November 19, 2003
Balsamic Chicken
Simple & delicious
Serves 6
6 chicken breasts
1 tbsp olive oil
2 tbsp balsamic vinegar
sea salt & cracked black pepper
3 lemons, halved
Preheat grill pan over high heat.
Brush chicken breasts lightly with oil & place in hot pan. Reduce heat to medium-high & cook for 5 minutes.
Drizzle with vinegar, sprinkle with salt & pepper & cook for a further 1 minute.
Turn chicken over & continue to cook for a further 5 minutes.
When you turn chicken, add lemons to the pan, cut side down.
Squeeze grilled lemons over balsamic chicken & serve with baked potatoes & salad.
Simple & delicious
Serves 6
6 chicken breasts
1 tbsp olive oil
2 tbsp balsamic vinegar
sea salt & cracked black pepper
3 lemons, halved
Preheat grill pan over high heat.
Brush chicken breasts lightly with oil & place in hot pan. Reduce heat to medium-high & cook for 5 minutes.
Drizzle with vinegar, sprinkle with salt & pepper & cook for a further 1 minute.
Turn chicken over & continue to cook for a further 5 minutes.
When you turn chicken, add lemons to the pan, cut side down.
Squeeze grilled lemons over balsamic chicken & serve with baked potatoes & salad.
Monday, November 17, 2003
Chilli & Lemon Hummus
This is quite lemony, so you might want to add only 1/4 cup juice to start with
Makes 2 1/2 cups
2x 400g cans chickpeas, drained & rinsed
1 long red chilli, chopped
2 cloves garlic, crushed
1/4 cup tahini
1/2 cup lemon juice
1 tbsp olive oil
2 tsp lemon rind, finely grated
1/2 tsp ground cumin
sea salt
Place all ingredients except salt in a food processor & process until combined.
Add salt to taste.
Serve with toasted Turkish bread & lemon wedges.
Herb-crusted Veal Loin
Serves 8
1 tbsp olive oil
1kg veal loin, trimmed
sea salt & cracked black pepper
1 1/2 tbsp Dijon mustard
1 tbsp lemon juice
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped chives
Preheat oven to 200ºC.
Rub oil over veal & sprinkle with salt & pepper.
Heat a non-stick frying pan over high heat. Sear veal for 4 minutes each side.
Combine mustard & lemon juice & spread over veal.
Place on baking tray lined with non-stick baking paper & bake for 10 minutes (for medium-rare) or until cooked to your liking.
Set aside for 10 minutes, then roll in combined parsley & chives.
Slice & serve warm or at room temperature with salad.
Chocolate & Frangelico Mousse
Serves 4
250g dark chocolate
1 tbsp golden syrup
3 egg whites
2 egg yolks
1/4 cup frangelico
100ml (single or pouring) cream
Put chocolate in a double-boiler (or a heatproof bowl over a pan of simmering water). Leave until chocolate has melted.
Remove & allow to cool slightly, then add golden syrup.
Stir egg yolks & frangelico into cool chocolate mixture.
Beat egg whites in a clean dry bowl until stiff peaks form.
Beat cream until soft peaks form.
Gently fold cream & egg whites into chocolate mixture with a large metal spoon or spatula.
Pour chocolate mousse into serving bowls or cups & refrigerate until firm.
Yummmmm!
This is quite lemony, so you might want to add only 1/4 cup juice to start with
Makes 2 1/2 cups
2x 400g cans chickpeas, drained & rinsed
1 long red chilli, chopped
2 cloves garlic, crushed
1/4 cup tahini
1/2 cup lemon juice
1 tbsp olive oil
2 tsp lemon rind, finely grated
1/2 tsp ground cumin
sea salt
Place all ingredients except salt in a food processor & process until combined.
Add salt to taste.
Serve with toasted Turkish bread & lemon wedges.
Herb-crusted Veal Loin
Serves 8
1 tbsp olive oil
1kg veal loin, trimmed
sea salt & cracked black pepper
1 1/2 tbsp Dijon mustard
1 tbsp lemon juice
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped chives
Preheat oven to 200ºC.
Rub oil over veal & sprinkle with salt & pepper.
Heat a non-stick frying pan over high heat. Sear veal for 4 minutes each side.
Combine mustard & lemon juice & spread over veal.
Place on baking tray lined with non-stick baking paper & bake for 10 minutes (for medium-rare) or until cooked to your liking.
Set aside for 10 minutes, then roll in combined parsley & chives.
Slice & serve warm or at room temperature with salad.
Chocolate & Frangelico Mousse
Serves 4
250g dark chocolate
1 tbsp golden syrup
3 egg whites
2 egg yolks
1/4 cup frangelico
100ml (single or pouring) cream
Put chocolate in a double-boiler (or a heatproof bowl over a pan of simmering water). Leave until chocolate has melted.
Remove & allow to cool slightly, then add golden syrup.
Stir egg yolks & frangelico into cool chocolate mixture.
Beat egg whites in a clean dry bowl until stiff peaks form.
Beat cream until soft peaks form.
Gently fold cream & egg whites into chocolate mixture with a large metal spoon or spatula.
Pour chocolate mousse into serving bowls or cups & refrigerate until firm.
Yummmmm!
Sunday, November 02, 2003
Here's some dishes I cooked for dinner tonight.
Herb Spring Vegetables with Fried Haloumi
Serves 2
1 lemon, thinly sliced
1 bunch baby carrots (100g), peeled & trimmed
1 zucchini (150g), sliced
1 bunch asparagus (200g), trimmed
30g butter, chopped
sea salt & cracked black pepper
100g haloumi cheese, sliced
Bring a large saucepan of water to the boil.
Line a bamboo steamer with non-stick baking paper.
Add the lemon, carrots, zucchini & asparagus.
Top with the butter, chives, salt & pepper.
Place the steamer over the water, cover with the lid & cook for 4 minutes or until the vegetables are just tender.
While the vegetables are cooking, place a medium non-stick frying pan over medium heat.
Add the haloumi & cook for 1 minute each side or until golden.
Serve the vegetables with the haloumi.
Ginger, Sesame & Green Onion Fish
Serves 2
2 green onions (scallions), shredded
4 slices ginger
2 x 185g firm white fish fillets, skin removed (I used barramundi)
2 gai larn (Chinese broccoli) leaves, trimmed
2 teaspoons lemon juice
1/4 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon sugar
Bring a large saucepan of water to the boil.
Place the green onion & ginger on top of the fish fillets & wrap the gai larn leaves around the middle.
Place a plate in a bamboo steamer & add the fish.
Pour over the lemon juice & oil.
Place steamer over the water, cover with the lid & cook for 5 minutes or until the fish is cooked through.
Place the soy sauce, vinegar & sugar in a small saucepan over low heat & bring to the boil.
Pour the sauce over the fish & serve with steamed rice (& vegetables - but not cheese - as cooked below, if desired).
Herb Spring Vegetables with Fried Haloumi
Serves 2
1 lemon, thinly sliced
1 bunch baby carrots (100g), peeled & trimmed
1 zucchini (150g), sliced
1 bunch asparagus (200g), trimmed
30g butter, chopped
sea salt & cracked black pepper
100g haloumi cheese, sliced
Bring a large saucepan of water to the boil.
Line a bamboo steamer with non-stick baking paper.
Add the lemon, carrots, zucchini & asparagus.
Top with the butter, chives, salt & pepper.
Place the steamer over the water, cover with the lid & cook for 4 minutes or until the vegetables are just tender.
While the vegetables are cooking, place a medium non-stick frying pan over medium heat.
Add the haloumi & cook for 1 minute each side or until golden.
Serve the vegetables with the haloumi.
Ginger, Sesame & Green Onion Fish
Serves 2
2 green onions (scallions), shredded
4 slices ginger
2 x 185g firm white fish fillets, skin removed (I used barramundi)
2 gai larn (Chinese broccoli) leaves, trimmed
2 teaspoons lemon juice
1/4 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon sugar
Bring a large saucepan of water to the boil.
Place the green onion & ginger on top of the fish fillets & wrap the gai larn leaves around the middle.
Place a plate in a bamboo steamer & add the fish.
Pour over the lemon juice & oil.
Place steamer over the water, cover with the lid & cook for 5 minutes or until the fish is cooked through.
Place the soy sauce, vinegar & sugar in a small saucepan over low heat & bring to the boil.
Pour the sauce over the fish & serve with steamed rice (& vegetables - but not cheese - as cooked below, if desired).
Potato & Lemon Chicken Salad
Something light & fresh for spring.
Serves 4
4 x 150g chicken breast fillets
3 tablespoons olive oil
4 lemon thyme sprigs
1 tablespoon lemon zest
500g boiling potatoes (new, kipfler, pink-eye, desiree, nicola or bintje)
1/2 cup whole-egg mayonnaise
1/4 cup single (pouring) cream
2 tablespoons lemon juice
sea salt & ground white pepper
1 tablespoon salted capers, rinsed
125g wild rocket (arugula)
Place chicken, oil, thyme & zest in a (non-metallic) bowl. Cover & place in fridge for 15-30 minutes.
Place potatoes in a large saucepan of salted cold water. Bring to the boil & cook for 12 minutes or until just tender when tested with a skewer. Drain. Set aside until cool enough to handle, then peel & cut in half lengthways.
Combine mayonnaise, cream, lemon juice, salt & pepper & toss through the warm potatoes.
Preheat bbq or char-grill.
Drain chicken & grill for 3-4 minutes each side or until just cooked through.
Slice chicken & serve with potatoes, capers & rocket.
Double-Chocolate Cupcakes
Perfect any time.
Makes 24
200g milk cooking chocolate
125g butter, melted
1/2 cup caster sugar
1 cup plain flour
2 eggs
white chocolate layer:
180g white cooking chocolate, melted
190g cream cheese, softened
1 egg
Preheat oven to 150ºC.
Place milk chocolate & butter in a small saucepan over medium heat for 2-3 minutes, stirring constantly or until chocolate is melted & the mixture is smooth.
Place sugar & flour in a bowl. Add eggs & cooled chocolate mixture & mix until smooth.
Divide mixture between 24 patty pans lined with paper cases.
To make white chocolate layer, process melted white chocolate, cream cheese & egg in a food processor until smooth.
Spoon mixture over milk chocolate mixture & smooth the tops.
Bake for 15-20 minutes or until cooked when tested with a skewer.
Serve warm, with a cup of hot chocolate for a triple-chocolate experience.
Blood Orange & Cinnamon Infused Vodka
2 3/4 cups (~700ml) vodka
2 blood oranges, sliced
2 cinnamon sticks
Place vodka, orange slices & cinnamon in a bottle.
Seal, then set aside in a dark place for at least 24 hours.
Serve over ice.
Something light & fresh for spring.
Serves 4
4 x 150g chicken breast fillets
3 tablespoons olive oil
4 lemon thyme sprigs
1 tablespoon lemon zest
500g boiling potatoes (new, kipfler, pink-eye, desiree, nicola or bintje)
1/2 cup whole-egg mayonnaise
1/4 cup single (pouring) cream
2 tablespoons lemon juice
sea salt & ground white pepper
1 tablespoon salted capers, rinsed
125g wild rocket (arugula)
Place chicken, oil, thyme & zest in a (non-metallic) bowl. Cover & place in fridge for 15-30 minutes.
Place potatoes in a large saucepan of salted cold water. Bring to the boil & cook for 12 minutes or until just tender when tested with a skewer. Drain. Set aside until cool enough to handle, then peel & cut in half lengthways.
Combine mayonnaise, cream, lemon juice, salt & pepper & toss through the warm potatoes.
Preheat bbq or char-grill.
Drain chicken & grill for 3-4 minutes each side or until just cooked through.
Slice chicken & serve with potatoes, capers & rocket.
Double-Chocolate Cupcakes
Perfect any time.
Makes 24
200g milk cooking chocolate
125g butter, melted
1/2 cup caster sugar
1 cup plain flour
2 eggs
white chocolate layer:
180g white cooking chocolate, melted
190g cream cheese, softened
1 egg
Preheat oven to 150ºC.
Place milk chocolate & butter in a small saucepan over medium heat for 2-3 minutes, stirring constantly or until chocolate is melted & the mixture is smooth.
Place sugar & flour in a bowl. Add eggs & cooled chocolate mixture & mix until smooth.
Divide mixture between 24 patty pans lined with paper cases.
To make white chocolate layer, process melted white chocolate, cream cheese & egg in a food processor until smooth.
Spoon mixture over milk chocolate mixture & smooth the tops.
Bake for 15-20 minutes or until cooked when tested with a skewer.
Serve warm, with a cup of hot chocolate for a triple-chocolate experience.
Blood Orange & Cinnamon Infused Vodka
2 3/4 cups (~700ml) vodka
2 blood oranges, sliced
2 cinnamon sticks
Place vodka, orange slices & cinnamon in a bottle.
Seal, then set aside in a dark place for at least 24 hours.
Serve over ice.
Friday, October 03, 2003
Moose Stew with Mashed Potato
Serves ?
Stew:
chunks of moose meat (or beef) (~500g)
flour
salt
pepper
small onions (eschalottes)
mushrooms
vegetable stock
1/2 cup red wine
Mashed potato:
potatoes, peeled & cut into 2cm squares
egg yolk
milk
butter
salt
pepper
Tossed meat in flour with salt & pepper, then browned in a pan.
Put in a casserole dish with onions & mushrooms, vegetable stock (not quite covering the stew) & red wine.
Bake, covered, in a slow oven (120°C) for 3 to 4 hours.
Correct the seasoning with salt & pepper after cooked.
Serve over mashed potatoes: boil potatoes until soft, then mash, mixing with egg yolk, milk, butter, salt & pepper to taste.
Mmm... A true Alaskan dish! (I'm sure!)
Serves ?
Stew:
chunks of moose meat (or beef) (~500g)
flour
salt
pepper
small onions (eschalottes)
mushrooms
vegetable stock
1/2 cup red wine
Mashed potato:
potatoes, peeled & cut into 2cm squares
egg yolk
milk
butter
salt
pepper
Tossed meat in flour with salt & pepper, then browned in a pan.
Put in a casserole dish with onions & mushrooms, vegetable stock (not quite covering the stew) & red wine.
Bake, covered, in a slow oven (120°C) for 3 to 4 hours.
Correct the seasoning with salt & pepper after cooked.
Serve over mashed potatoes: boil potatoes until soft, then mash, mixing with egg yolk, milk, butter, salt & pepper to taste.
Mmm... A true Alaskan dish! (I'm sure!)
Wednesday, September 10, 2003
Uschi's Roast Lamb with Baked Potatoes
I made this for Consuelo, Tim & the boys in Santa Fe & they loved it!
Serves ?
Lamb:
leg of lamb (on or off the bone)
1 clove garlic, thinly sliced
olive oil
vegetable or chicken stock (or just water)
1/4-1/2 cup tamari
fresh rosemary leaves
Potatoes:
large baking potatoes (1 per person)
olive oil
rock salt
fresh rosemary leaves
Preheat oven to slow (about 120°C)
Cut small slits in the lamb & put one slice of garlic in each slit.
Rub the lamb with olive oil & put in a baking dish at least 10cm deep.
Put stock/water in the dish till it's about 2cm high.
Pour tamari over the lamb & sprinkle with rosemary.
Put in oven for 2 hours, basting with jus from baking dish every 20-30 minutes.
Peel potatoes & slice in half lengthways.
Put in shallow baking dish, cover with oil & sprinkle with salt & rosemary.
Put in oven about 30 minutes after lamb has gone in & bake for 1 1/2 hours, turning every 20 minutes until golden & crispy.
Serve lamb & potatoes with cooked vegetables of choice. Yummm!
I made this for Consuelo, Tim & the boys in Santa Fe & they loved it!
Serves ?
Lamb:
leg of lamb (on or off the bone)
1 clove garlic, thinly sliced
olive oil
vegetable or chicken stock (or just water)
1/4-1/2 cup tamari
fresh rosemary leaves
Potatoes:
large baking potatoes (1 per person)
olive oil
rock salt
fresh rosemary leaves
Preheat oven to slow (about 120°C)
Cut small slits in the lamb & put one slice of garlic in each slit.
Rub the lamb with olive oil & put in a baking dish at least 10cm deep.
Put stock/water in the dish till it's about 2cm high.
Pour tamari over the lamb & sprinkle with rosemary.
Put in oven for 2 hours, basting with jus from baking dish every 20-30 minutes.
Peel potatoes & slice in half lengthways.
Put in shallow baking dish, cover with oil & sprinkle with salt & rosemary.
Put in oven about 30 minutes after lamb has gone in & bake for 1 1/2 hours, turning every 20 minutes until golden & crispy.
Serve lamb & potatoes with cooked vegetables of choice. Yummm!
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